Cast Iron Cookware :: Seasoning Articles :: How to Season Cast Iron Cookware the Right Way
How to Season Cast Iron Cookware the Right Way
Seasoning your cast iron cookware is a very important step in maintaining it for generations. Seasoning cast iron is not difficult, but to do it right, it will take a few hours to a few days to cure, and possibly more than one application. Take the extra time to do it the right way, and you be even more pleased with the results, and it will last a lot longer, and prevent rusting and metallic taste.
For a brand new, unseasoned cast iron skillet or pot, start by removing all the labels, and washing the item with a stiff brush, mild dish soap and water to remove any protective coating the manufacturer sometimes uses to prevent rust during shipment. Dry thoroughly with a paper towel.
Using your fingertips, rub a relatively thin layer of oil all over the skillet, griddle, or pot. Be sure to get all the crevices and corners, inside, outside, on the handle, and lid. You can use vegetable cooking oil, lard, bacon grease, even mineral oil, although we recommend vegetable oil for the best results. You can also use spray on cooking oils.
Lay the skillet upside down on newspapers to absorb any drips, and allow the oil to dry for 2 to 4 days. The vegetable oil will become sticky as it dries. If it has shiny areas that are too sticky, too much oil was used. If it is not sticky at all, not enough oil was used. You can blot areas with too much oil, or reapply additional oil, until you have the right coating. Once the piece is sticky to the touch, it is ready to be baked.
Preheat your oven to 500 degrees, and lower the oven racks to the two bottom shelves.
Place a baking sheet lined with foil on the bottom rack, and place your cast iron pans and lids upside down directly on the middle rack and bake at 500 degrees for one hour. You’re going to burn that oil into a hard coating onto the pan, and yes it may smoke up the kitchen! The baking sheet will catch any drips, and should make cleanup easier. Turn off the oven and let your cast iron cool in the oven for 2 to 4 hours.
Once it’s cooled, your cast iron skillet is ready to use. One application of seasoning is not always enough to fully season the piece, but just continue to use it regularly; cooking greasy or high fat foods like bacon or chicken, and the seasoning will only darken and strengthen. You could also re-apply a second seasoning following the instructions above. A fully seasoned cast iron pan will have a smooth hard black surface, and have the same non-stick qualities as Teflon.
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