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.

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.

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.

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.