To season cast iron properly, follow these key steps:
- Wash and dry the pan:
- If new or just acquired, wash the pan thoroughly with hot soapy water using a sponge or brush (avoid anything too abrasive).
- Dry the pan completely with a towel and then heat it on medium flames to ensure no moisture remains.
- Apply oil:
- Use a thin, even layer of a neutral cooking oil such as sunflower, vegetable, peanut, or non-virgin/light olive oil. Avoid extra-virgin olive oil or flavored oils.
- Use a folded paper towel or cloth to rub a small amount of oil all over the pan, including the handle and outside.
- Make sure the coating is very thin with no dripping or excess oil.
- Heat the pan to polymerize the oil:
- On the stove: heat over medium-high flame until the oil smokes and the pan develops a shiny, non-stick coating.
- Oven method: Preheat oven to 240°C (220°C fan)/Gas mark 9. Put the oiled pan upside down on the rack with a tray below to catch drips. Bake for about 40 minutes. Cool and reapply oil and repeat if needed.
- Maintain seasoning by cooking regularly with oil and reapplying oil after cleaning.
Additional tips:
- Seasoning creates a protective polymerized layer that prevents rust and food sticking.
- You may need to season multiple times (6-8 times) if restoring a rusty or neglected pan.
- Always ensure good ventilation when seasoning as oil can smoke.
- For rust removal before seasoning, scrub with abrasive salt and dry thoroughly.
This process will create a durable, non-stick, black patina on your cast iron cookware that can last a lifetime with proper care.
