How to Season Your Cast Iron Cookware

1. Wash

• Wash with warm, soapy water using a mild, non‑detergent soap
  (a small amount of Dawn dishwashing liquid works well).
• Rinse and dry thoroughly.

2. Oil the Surface

• Apply a thin layer of cooking oil or shortening to the entire surface.
• For new pans or pans that haven’t been used in a while, oil both sides.
• Thin layers are best:
  • They build a smoother finish when repeated.
  • They reduce smoke during seasoning.
  • Too much oil can create sticky spots or excess smoke.

3. Prepare the Oven

• Place a sheet of foil on the lower rack to catch drips.
• Preheat the oven to 375°F.

4. Bake the Cast Iron

• Place the pan upside down on the upper rack.
• Bake for 45 minutes, then turn off the oven and let the pan cool inside.
• Some people prefer 50 minutes at the same temperature—either works well.

5. What’s Happening During Seasoning

This heating process triggers polymerization—a chemical reaction where the oil bonds to the iron and transforms into a hard, smooth, non‑stick coating.
These polymerized layers are what create the classic black “seasoning” on cast iron.

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How to Care for Your Cast Iron

1. Cleaning After Use

• Wash with warm water and mild non‑detergent soap only when needed.
• For simple foods, you can often just wipe the pan clean:
  • fried eggs
  • plain scrambled eggs
  • neatly cooked omelets
  • pancakes

2. Dry Immediately

• Always dry your cast iron right away to prevent rust.

3. Oil After Drying

• Lightly spray or rub the inside with oil or shortening after each wash.

4. Monthly Maintenance

• For frequently used pans, lightly oil the inside and bake right‑side up at 350°F for 10 minutes once a month.
• This keeps the seasoning strong, especially if the pan is washed often.

5. General Tips

• Over‑washing can wear down the seasoning.
• Seasoning helps prevent sticking, so maintaining it is essential.
• Clean the pan as soon as you reasonably can—but:
  • It’s better to leave the pan unwashed for a short time
    than to wash it and forget to dry and oil it, which can damage the seasoning.

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More information

• Essential Cookware Checklist for Every Kitchen
• How to Properly Season Your New Skillet
• Carbon, Cast Iron, and Stainless-Steel Pans Explained