So, what is the best way to season and care for your cast iron pan? When it comes to retaining heat, nothing surpasses a well-seasoned cast iron skillet. Its dense structure means it takes a good 5 to 7 minutes on high heat to heat up, but it maintains its temperature well even when you add food.
This consistent heat delivers a thicker, crisper, and more evenly browned crust on a half-pound rib eye steak. Similarly, you can use less oil when frying chicken because the pan’s heat quickly reheats the oil as soon as the chicken cools it down.
The fact that a cast iron skillet is oven-safe means you can braise and bake just as effectively as you can fry or sear. Cornbread comes out with a beautiful golden-brown crust, and pies come out wonderfully crisp on the bottom, even with moist fillings. Its heat retention ensures that even if your oven’s temperature fluctuates (as most do), the skillet’s heat remains fairly constant.
Learning How to Season and Care for Your Cast Iron Pan
I have a number of cast iron pans and years ago, my husband spent hours scouring the internet for the best way to season a pan. There are so many online forums offering mixed details. Some swear by flaxseed oil for seasoning, others advocating for coconut oil or canola oil, and still others preferring vegetable oil. The oven temperatures and methods vary widely, with some recommending complex procedures involving high heat and repeated temperature changes during seasoning.
We turned to the cooking professionals at Serious Eats. They use their cast iron skillets frequently. They tested many methods and gave uncomplicated advice. We tried their advice. Here’s their straightforward advice. When you get a new pan, apply a basic round of seasoning (detailed below), and then simply use your pan. It really is that easy.
Understanding Seasoning
Cast iron cookware is essentially a solid chunk of iron molded into cookware. It’s actually highly reactive will rusting quickly in humid air. Cooking in a bare iron pan not only leads to rust but also causes food to stick.
What you need is seasoning. What is seasoning? In this case, seasoning refers to a protective coating formed by heating thin layers of oil on the cast iron cooking surface.
As the oil heats, it bonds to the metal and itself in a process called polymerization, turning into a plastic-like layer. Several layers create a hard, blackened surface that protects the metal and provides a natural non-stick surface. Creating a nonstick surface for all sorts of sticky foods even fried eggs.
How to Season a New Cast Iron Pan
If you’ve bought a new pan, it likely comes with some degree of pre-seasoning. However, it’s a good idea to apply a few additional layers ensures it’s fully prepared.
Step 1: Wash and Dry Your Pan
Wash the skillet thoroughly with a little dish soap and warm water. It will remove any residues from the factory. Use a stiff brush or steel wool if necessary to remove any residual coating.
Dry the pan completely by heating it on the stovetop for a minute or two to eliminate any remaining moisture. If your pan has any excess oil or sticky spots, a clean cloth and a little hot water can help.
Step 2: Apply Oil and Buff
Rub a thin layer of cooking oil all over the pan, including the handle. We prefer unsaturated fats like vegetable oil, canola oil, or coconut oil for seasoning because they have a high smoke point and spread easily. In fact, even bacon grease will work. Here is a great article on How to Season a Cast Iron Skillet with Bacon Grease.
Don’t apply too much oil. It can pool and form hardened droplets or become sticky. For best results, buff the oil thoroughly with a clean paper towel until the pan no longer looks greasy.
Step 3: Heat in the Oven
Place the oiled pan upside down in a preheated 450°F (230°C) oven for 30 minutes. To help keep your oven clean, use aluminum foil or a baking sheet on the rack below to catch any excess oil that might run. This process allows the oil to polymerize, forming a protective coating. The even heat from the oven ensures that the oil sets uniformly over the entire pan.
Step 4: Repeat the Process Three to Four Times
After 30 minutes, remove the pan, careful it will be hot! Reapply a thin layer of oil. Buff it out and return it to the oven for another 30 minutes. Repeat this oiling-and-heating process three to four times to build a strong initial layer of seasoning. Once done, let the pan cool. It’s now ready for cooking.
Future Seasoning Sessions
Many believe cast iron requires frequent re-seasoning, but that’s not the case. Regular use with some fat helps build up the seasoning layer over time.
With a good layer of seasoning, you can cook acidic foods like tomatoes without worry.
The most important thing is to use your skillet regularly. Cooking methods like frying chicken, pan-searing steaks, making fried eggs, and sautéing vegetables all contribute to maintaining a well-seasoned cast iron skillet.
With proper care, a well-seasoned cast-iron skillet is a well-used one.
The Best Way to Season and Care for Your Cast Iron Pan
Kitchen Essentials
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Materials
- Cooking Oil
- Options. vegetable oil, canola oil, or coconut oil. Oil with a high smoke point.
Instructions
Step 1: Wash and Dry Your Pan
- Wash the skillet thoroughly with a little dish soap and warm water. It will remove any residues from the factory. Use a stiff brush or steel wool if necessary to remove any residual coating.
- Dry the pan completely by heating it on the stovetop for a minute or two to eliminate any remaining moisture. If your pan has any excess oil or sticky spots, a clean cloth and a little hot water can help.
Step 2: Apply Oil and Buff
- Rub a thin layer of cooking oil all over the pan, including the handle. We prefer unsaturated fats like vegetable oil, canola oil, or coconut oil for seasoning because they have a high smoke point and spread easily.
- Don’t apply too much oil. It can pool and form hardened droplets or become sticky. For best results, buff the oil thoroughly with a clean paper towel until the pan no longer looks greasy.
Step 3: Heat in the Oven
- Place the oiled pan upside down in a preheated 450°F (230°C) oven for 30 minutes. To help keep your oven clean, use aluminum foil or a baking sheet on the rack below to catch any excess oil that might run. This process allows the oil to polymerize, forming a protective coating. The even heat from the oven ensures that the oil sets uniformly over the entire pan.
Step 4: Repeat the Process Three to Four Times
- After 30 minutes, remove the pan, careful it will be hot! Reapply a thin layer of oil. Buff it out and return it to the oven for another 30 minutes. Repeat this oiling-and-heating process three to four times to build a strong initial layer of seasoning. Once done, let the pan cool. It’s now ready for cooking.
Special Considerations for New Skillets vs. Older Skillets
There’s a notable difference between using a brand-new cast-iron skillet and one that’s been seasoned for years. Knowing how to handle each can make your cooking experience smoother.
New Skillets
A brand-new cast-iron skillet may require several rounds of seasoning before it achieves a true non-stick surface. While most skillets come pre-seasoned, it’s not uncommon for food to stick initially as the seasoning layers are still thin. To build up seasoning faster, try cooking fatty foods like bacon or burgers in your new skillet, and avoid acidic foods in the early stages.
Well-Seasoned Skillets
Once a skillet has been seasoned over time, it becomes easier to use for all types of cooking. Food slides out with minimal sticking, and the skillet itself requires less oil for cooking. A well-seasoned skillet has a smoother surface and a rich, dark patina that’s developed over years of cooking. If you’re fortunate enough to inherit a cast-iron skillet, consider yourself lucky—the hard work of seasoning has already been done!
Troubleshooting Common Cast-Iron Problems
Here are some common issues home cooks might run into and tips for troubleshooting:
What to Do If Food Is Sticking
If your food is sticking, it’s possible your skillet needs to be re-seasoned. Another possibility is that you didn’t allow the pan to heat up enough before adding the food. Always preheat the pan for a few minutes before cooking, and add a bit of oil before cooking delicate ingredients like eggs or fish.
How to Handle Rust
If your pan develops rust, don’t worry—it’s easy to fix. Scrub the rusted area with steel wool until the rust is removed, then wash the pan with warm, soapy water. After drying it thoroughly, apply a thin layer of vegetable oil, and re-season the pan in the oven.
Dealing with Burnt-On Food
If food gets burnt onto the pan, avoid using soap. Instead, try scrubbing with coarse salt and a little bit of water. The salt acts as an abrasive and helps remove stubborn food without damaging the seasoning.
Environmental and Health Benefits of Cast-Iron Cooking
When compared to non-stick cookware, cast iron offers several environmental and health benefits, making it a smart choice for the eco-conscious cook.
Sustainability
A cast-iron skillet is a one-time investment that, with proper care, will last a lifetime. Non-stick pans, on the other hand, often need to be replaced every few years once their coating wears off, contributing to more waste. By using cast iron, you’re reducing the environmental impact associated with constantly replacing cookware.
Health Benefits
Another benefit of cooking with cast iron is the potential health benefits. When cooking with cast iron, trace amounts of iron are absorbed into the food. This can be especially beneficial for those who are iron-deficient, as the iron from the pan can help boost iron levels in your diet naturally.
References
Serious Eats. How to Buy, Season, and Maintain Cast Iron Cookware.
The printable instructions are nice for rereading later.