Learn how to season cast iron pan and/or Dutch oven, because my friends, a well-seasoned cast iron skillet or Dutch oven will be one of your most beloved and used homestead kitchen items ever. And when done right, truly produces a non-stick finish without the harmful chemicals or coatings of Teflon.
Because cast iron is iron, it will rust if not properly taken care of. The seasoning along with proper care, will eliminate rust issues and give you many a delicious meal with easy clean-up.
Seasoning is when the oil (fat source) is applied to the surface and with the use of heat, the oil goes through two processes of polymerization and carbonization. The oil (when applied correctly) creates a polymer layer on the surface of the cast iron. When heat is applied just above the smoking point it creates a carbon layer that finishes our non-stick seasoning. The oil is baked down into the pores of the cast iron and sealed, making that smooth shiny black surface we all covet on our cast iron.
How do I season a brand new cast iron skillet?
I created a video for you below to walk you through it (make sure you subscribe to our YouTube channel, I've got weekly homesteading videos coming your way!) but will also walk you through the process below with a bit more detail on why I use the temperature and oils I do.
Even if your new cast iron says it comes seasoned, it's not seasoned enough. Always do a seasoning, regardless if it has a factory seasoning.
The Best Way to Season Cast Iron
- Before seasoning your cast iron pan, wash it with soap and hot water (one of the few times my pans ever see soap). Dry thoroughly with a lint free towel or you can dry your cast iron on top of the stove over low heat or place it in the oven for a few minutes on pre-heat.
- Preheat oven to 425 degrees Fahrenheit (some people swear by 450 degrees but 425 works great for me)
- Apply a THIN coating of oil all over the cast iron, inside, out and include the handles. The best way to season cast iron is thin layers and do it multiple times rather than once with a thick layer (that's you end up with gummy and sticky cast iron). You want a thin layer, if you go too heavy you'll end up with sticky areas on your cast iron. We don't use hydrogenated GMO oils in our house and you don't need Crisco, canola or shortening to get a good seasoning, trust me. People have been using cast iron way before any of these icky things came on the market or into our food supply. See my favorite best oils to season cast iron with below.
- Wipe off any excess oil (I used about a Tablespoon of oil to season a cast iron Dutch Oven in the video).
- Place the cast iron upside down (if you used the proper amount you don't need to worry about any oil dripping into your oven) inside the preheated oven.
- Allow to bake for 1 hour. Use your oven fan if it starts to smoke at the end. After 1 hour, turn oven off and allow to cool down.
- Repeat if necessary. Remember, the more you cook and use your cast iron, the better the seasoning will continue to develop.
What's the Best Oil to Season Cast Iron
Many people like to use flaxseed oil as they feel it creates a superior ploymerized layer (mainly due to the popularity of one blog post, but I've never used it and I can cook eggs over easy and scrambled eggs in my pan without issue, I think it's more the slow long process of doing 6 seasonings in a row but haven't tested it myself) however the pioneers and homesteaders of old were using well-seasoned cast iron for centuries without having access to flaxseed oil.
The best oils to use are unsaturated fats because they form bonds easier than saturated fats.
- Flaxseed oil – I don't generally keep it on hand and it can be spendy but it's a great choice.
- Avocado oil– vegetable oils are a great choice and I always have avocado on hand for baking and cooking due to it's healthy omega 3's and high smoke point.
- Lard- we raise our own organic pasture raised pork and you better believe I'm putting that to use. Animal fats can go rancid but because I use my cast iron every single day all the time, I've never had that issue. It also creates a great seasoning.
- Sunflower oil– I don't usually have this on hand but it's a good unsaturated vegetable oil.
How often to season cast iron
This depends on your use of the cast iron. When used regularly you'll rarely have to season it because you're using oil to cook with it so it's basically getting seasoned every time you cook with it.
If it develops gummy or sticky spots, wipe it clean, and place it in the oven at 425 degrees Fahrenheit for an hour. This will help any of the excess oil to polymerize.
If it's really sticky, gummy, or rusty, you'll need to strip it down and then season it again following the steps above.
If you go a long period of time without using your cast iron then you may need to season it when bringing it out of storage.
There you have it, how to season cast iron pan and a new lodge Dutch oven. Do you have any favorite cast iron seasoning tips?
Check out my Cast Iron & Dutch Oven Outdoor Campfire Cooking
Living Like it’s the 1800’s – Wood Stove Cooking & Frugal Living Tips
More Household Cleaning and Organization Tips
- How to Care For & Condition Wood Products
- 10 Time-Saving Uses for a Wooden Bench Knife in the Kitchen
- How to Wash a Cast Iron Skillet to Maintain Seasoning
- Declutter Your Home (Month by Month)
- Tips on How to Declutter Your Home & Keep It That Way
- 5 Homemade Natural Cleaner Recipes – DIY Cleaners that Work
- Natural Homemade Cleaner Recipes 17 Spring Cleaning Hacks
- Pioneering Today- 1 Ingredient 5 Minute Natural Oven Cleaner
I have a sticky and splotchy cast iron pan, how do I go about stripping it correctly to season it so I can use it?
Love this article! I received a hand me down 8 inch from my grandmother to add to my collection. She must’ve scoured it, it’s so soft and shiny and not in a good way. Do you think just a few good seasonings will help?
I do. Older cast iron pans were made with a different cast are much smoother. Newer cast iron is bumpier. I’d try seasoning it and see if that helps.
Where can I get a few wooden bowl scraper?
Hey Wendy, you can put your name and email in the form on this page (we’re going to have a small amount for sale on April 12th) and we’ll email those who are on the list with a link to purchase.
I bought a chain mail scrubber to clean my cast iron pots and frying pans with – is this too hard on the pans for everyday use? After useI normally wipe the pans with a paper towel and then pour some hot water in it and give it a light scrub with the scrubber, rinse, dry and apply a light coat of oil
I haven’t used a chain mail one myself to see how abrasive it is, many people say they use them fine.
after washing my frying pan, when I put a thin coat of oil on it, the paper towel has a lot of black residue on it. what would cause this? Thanks
It’s just carbon from cooking in it. It’s not harmful.
Thank you for the information. I have several old iron skillets and a few new ones. I need to season the new ones because I am having trouble with them. I did not put them in the oven after the light application of oil. I will do it properly now. I am enjoying learning from you, Melissa, and look forward to learning more of your knowledge.
Enjoyed reading the content above, really explains everything in detail,the guide is extremely interesting
and effective. Thank you and good luck for your
articles.
King regards,
Thomassen Valenzuela
My old cast iron pan came to me with my husband’s kitchen 35+ years ago. We use it everyday, and I’ve never done this seasoning with it! I can’t wait to try this and see what difference it will make. Thank you!!
Melissa, My Great Aunt passed and i have her cast iron skillets. They are a mess. I have put them in Vinegar water steel wooled them. they still have outside crude. I love theses pans they are old 60 years and have been in a closet and got rusted. Help
A hot oven or fire would be the next option. The self-cleaning mode, just make sure it’s a day you can have the windows open
We have several skillets and grill pans and love them. One issue we frequently have is a white powder (mold?) forming on them when they’re put away in the cabinet. How can we prevent it? It even appears after we put them away following a re-seasoning in the oven (there shouldn’t be any food particles left)! Is the type of oil we use the problem? Sometimes we use olive oil, butter, or bacon grease.
I’ve never experienced that, it could be especially with butter or bacon grease. Are you stacking them or just sitting single on the shelf?
I used the wrong oil,gummy and smells weird,also i tried washing off it wont come off. what do i do?
You can try burning it off in the oven at a high temp or using a chainmail scrubber. It sounds like you used too much oil.
I’m a truck driver but I love cooking with cast iron. Obviously I don’t have an oven on the truck so what would be anorher way I could season my new skillet & dutch oven?
You could try a barbecue if it gets hot enough but you really need the heat.
Great video Melissa! I love cooking in cast iron and have several pans I’ve picked up at thrift stores. I’m going to make sure I season them as per your instructions. How do you clean your cast iron? I’m especially concerned about making sure they’re cleaned properly when I’ve cooked beef or chicken. Thanks!
I believe cleaning as usual will be fine as the beef or chicken was cooked thoroughly. I use a very soft scrub pad and gently clean with hot water no soap, then dry on stovetop. I’d like to see what Melissa suggests. A skillet picked up from a thrift store will be “sterilized” during the curing process, after cleaned of course.?
I just hot water to clean mine. I wipe out any particles, excess grease, while it’s still warm, and then use really hot water (hot tap or you can pour in water just off the boil from your kettle). For anything that doesn’t come off with hot water, I’ll use a salt scrub, but that’s pretty rare. The pan always gets hot enough to cook raw meat, eggs, etc so any germs that could possible be remaining after the hot water rinse would be destroyed when I cook the next item. I don’t leave it dirty of course, but I don’t use soap on them and in over 10 + years have never had any issues. Hope that helps!
What do you use cast iron sauce pans for? I have a whole set of cast iron cookware, and don’t k ow what to use the sauce pans.
I use mine just like I would any other pan for cooking, white sauces, soups, stews, etc.
I have some very old cast iron pans that need to be stripped down and seasoned. The insides are good and I use them all the time, but it’s the outside that needs stripped down. Have you done this and if so what are your recommendations?
Yes, we have, if it’s just small areas 400 grit sandpaper works, if it’s a lot we use the pumice stone attachment to our drill and take it down that way. When you get it to the gray you’ll need to do the seasoning about 2 to 3 times in a row.
I have. I was taught by my mom, born in the one room school house age. Who was taught by gram, born 1900. Throw your cast iron in the fire. It will burn off the yuk. Then reseason. No sorce of fire, 500 degs oven for about 1 hour will clean it off. Reseason.
I still have grams,then moms cast iron. It looks great. They washed in the sink, soap and water, every time! so yes it’s good for cast iron! I know many are just sickened by not washing. Go ahead and wash cast iron. Remember I was taught by mom, one room school house age, who was taught by gram born 1900! Just dry off with a towel when done with dishes if it hasnt dripped dry. Or it’s all you are washing by hand, wipe and put away.
I loved your natural recipe cleansers. I just googled for a drain cleaner last week and was delighted to have such a wonderful clean sink. Now I shall be making all of these recipies
I am also grateful for the seasoning tip for the cast iron pan. I am about to buys Dutch Oven and hadno idea it had to be seasoned first. Thank you so much