Here’s the Right Way to Season a Cast-Iron Skillet

Even a newly made cast-iron pan is somehow imbued with history. It was shaped and forged in the hottest fire, the heat giving it life. A beautiful, nearly immortal life—if you treat it right. Cooking with it, caring for it, passing it on to others, it lives in a way no other piece of kitchenware really does.

I first became enamored with cast iron during a childhood trip to Pennsylvania Dutch country. We stopped into countless warm barns, brimming with beautiful local hex signs and rusty old tools. My father told us to look out for cast-iron pans, and it became a game. I was fascinated as he explained that a good skillet would last forever. 

Years later, and well into my culinary career, I was pontificating on the merits of a solid pan, when someone suggested I write a cookbook about it, and my future was sealed.  

I’m not an avid collector, nor am I one of the amazing people restoring vintage cookware,  but I do have far more pans than one person actually needs. My cupboards are overflowing with all shapes and sizes. Although, my cast iron corn-stick pan has gone missing. Where is it? Cornbread is a favorite of mine, after all. Maybe I need to get a new one.

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What sets cast iron apart from other pans is that it can actually add dietary iron to a dish (particularly if it contains acidic ingredients like lemon juice or tomatoes), and it can be rendered nonstick by the simple, chemical process of adding a layer of oil and heating it. This process is called seasoning the pan. This changes the oil structurally, tipping it to polymerize—or turn into a relatively nonstick surface. That’s what you want. A naturally nonstick pan that’s an absolute workhorse.

Seasoning your pan creates a shiny surface that gets better with time. Depending on how you use your pan, it may need to be re-seasoned periodically, but the first time around will last and get stronger.

How to Season a Cast-Iron Skillet   

Unless you purchased a cast-iron skillet that’s labeled pre-seasoned, you need to do it before you use it for the first time. That’s a must. The following directions are for new, raw pans that have never been seasoned. (Refurbishing vintage cast iron is a different process.)

This is where the time commitment comes in. It isn’t actually a lot, but this isn’t a set-it-and-forget-it situation either. Rest assured, though, there isn’t any hard work involved.

There are two ways to season your cast iron. The first is just to use it, ideally by frying with oil. While this will create the thin layer of protection you’re looking for, it really isn’t ideal in the long run. The most preferred option is to oil and bake the pan.

To start, get out everything you’re going to need. This is your mise en place. You’ll need paper towels, a foil-lined baking sheet, a dishcloth and flaxseed oil. Set these out by your oven. Next, follow these steps:

1. Wash the Skillet with Warm Soapy Water and Dry Well: While using soap on cast iron was frowned upon for years, it is, in fact, OK. After washing, rinse off any soap, then dry the pan thoroughly with a soft cloth. The skillet is raw iron at this point, and water will cause it to rust.
2. Arrange Two Racks in Your Oven: One rack should go on the bottom level and one in the middle. Preheat your oven to 350°F.
3. Lightly Oil the Pan Inside and Out: Use organic flaxseed oil. Wipe out any excess. There should be the thinnest coating remaining. No dripping, no pooling, just a nice shiny layer.
4. Get Ready to Bake: Place the foil-lined baking sheet on the lower rack of your oven. Then, add the pan on the higher rack, upside down. Bake the pan for 1 hour. After an hour, turn off the oven and let the pan cool completely. It’s now ready to use.

Repeat this process whenever food is not releasing easily or there are noticeable gray areas. 

Cleaning cast iron is simple. For everyday use, wash it using warm soapy water and a sponge. (Just don’t ever put it in the dishwasher.) Make sure to dry it completely, then add a fine, thin layer of oil to the interior and wipe it out.

If you have hard, baked-on food, try using one of the chain-mail scrubbers that you can find online. Go gently here: Don’t scour the seasoning so much that it comes off while you’re cleaning. When the skillet is clean, dry it and add a thin layer of oil.

The best way to maintain a seasoned pan is to use it regularly. Cook with it often and it will get better with age. If it fits the aesthetic of your kitchen, keep it on the stove all the time.

Recipes to Try with a Cast-Iron Skillet

Once it’s seasoned, cast iron can be used to prepare pretty much anything. It should be your go-to when shallow-frying anything or when you want a serious sear. There’s nothing better to make cornbread in, and a dry skillet is ideal for cooking okra, to give it some crispiness that it usually lacks.

When I worked in commercial kitchens, cast iron was impractical. When I started teaching cooking, developing recipes and writing about cooking, I found it’s actually the most practical. I typically keep a pan on the stovetop at all times. I love how it looks and how it browns the foods we all like to eat. Even if the recipe doesn’t call for it, use your cast iron for the crispiest Brussels sprouts, golden focaccia, perfect pan-seared fish and, of course, a big batch of chili.

If you need more inspiration, you can make Strip Steaks with Smoky Cilantro Sauce, which is bright and filling. Or try Crispy Potatoes with Green Beans & Eggs for breakfast. There’s also a Skillet Lemon Chicken & Potatoes with Kale that will have your whole family asking for more. And when you want to have something just for you, there is nothing better than a Cast-Iron Personal Veggie Pizza.

The Bottom Line

Now that you have all the info, go forth and season your beautiful pan. Cook in it. Make some chicken, bake some cornbread or get it screaming hot and sear a perfect steak. When the dishes are cleared and the meal is over, make sure to always wash, dry and add a thin layer of oil to keep the nonstick coating. Your pan will last a lifetime.