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My beloved cast iron skillet is easily one of my favourite kitchen tools. It’s ideal for cooking a succulent steak, light and fluffy scrambled eggs, or even baking peach cobbler – all with the convenience of transferring between stovetop and oven in an instant. The best part is their non-stick surface! Mastering how to properly season a cast iron pan is key to maintaining an easy-to-cook nonstick surface.
First off, if you haven’t inherited a cast iron pan, you need to go get one! The sear you get on food (including steaks) is incredible. Here is our favourite cast iron pan – a 10 inch is a perfect all-purpose size to start with.
This size of cast iron pan easily fits 2 – 4 Beef Tenderloins if your looking to make Pan Seared Beef Tenderloin Steak with Lemon Thyme Butter.
What’s a Skillet?
A cast iron pan or skillet is a type of cookware that is made from heavy-duty cast iron. Cast iron pans have been around for centuries and have been used by many generations of cooks. They are known for their durability and heat retention. They offer a remarkable range of uses, from stovetop cooking, over-the-fire cooking to oven-baked dishes and even broiling.
Cast iron pans require a bit of extra care and attention in order to keep them in good condition. But don’t worry, it’s easy – we promise!
One of the most important steps in caring for a cast iron pan is to properly season it. Seasoning a cast iron pan means coating it with a layer of oil, which helps to create a non-stick coating and also helps to prevent rust.
What is Seasoning on a Cast Iron Pan?
Seasoning is the blackened, glossy surface on a cast iron pan.
A seasoned coating is achieved through a process called polymerization. It’s a layer of carbonized oil that gives your cookware the classic black patina and forms an non-stick cooking surface. Seasoning also safeguards your favourite cast iron pan from rusting – making them last for generations with proper care!
Why Season a Cast Iron Pan?
Before learning how to season a cast iron pan, it’s important to understand why you need to season a cast iron pan.
Non-Stick Coating
Seasoning a cast iron pan helps to create a non-stick coating, which means that food won’t stick to the pan when cooking. This non-stick coating also makes it easier to clean the pan, as the food won’t be stuck to the surface.
Prevents Rusting
Seasoning a cast iron pan also helps to protect it from rusting. Cast iron pans can easily rust if they are not properly seasoned and cared for. Seasoning a cast iron pan helps to create a layer of oil on the surface of the pan, which helps to prevent rusting.
When to Season a Cast Iron Pan?
There are a few situations that call for seasoning or re-seasoning your cast iron pan.
When it’s Brand New
It’s important to season a cast iron pan when you first buy it, before you use it. This will help to create a non-stick coating and prevent rusting in the future. It’s also good practice to re-season your cast iron pan every few months or so, as this will help keep it in the best shape.
Maintenance
You can choose to season your pan to either maintain the seasoning or build it up.
You don’t have to go as far as this one enthusiast that built up 80 layers of seasoning for “science” to see what happens.
You can season your pan a couple times a year using the oven. However, the most important thing to maintain your cast iron skillet pan is to USE IT! Each time you cook with it using oil, you are potentially adding another layer of seasoning.
Rusty Pan
A rusty pan can happen to the best of us (we’ll blame it on the kids mistreating the pan lol). Or maybe you scored a cast iron pan at a garage sale that needs some TLC. A rusty pan is nothing to be alarmed about and can easily be fixed – so don’t throw it away!
How to Season a Cast Iron Pan
Now that you know why it’s important to season a cast iron pan, let’s discuss how to season a cast iron pan. The process of seasoning a cast iron pan is actually quite simple, and only takes a few steps.
To create the seasoning on your cast iron skillet, there are two methods you can use. The first and easiest way is to simply cook with it regularly. As you cook with oil, each layer of oil you add has the potential to contribute to the seasoning on your skillet.
Alternatively, you can season your cast iron cookware in the oven for a more thorough layer of seasoning. This method strengthens the bond between the seasoning and the iron. This is a good practice to learn because it’s recommended to season your cast iron in the oven a few times a year for optimal results.
This technique is especially useful when restoring a rusty cast iron pan.
Step 1: Remove Rust
You can skip this step if you are seasoning a new pan. This is for those pans that have rusty spots!
While you can use a steel scrubber or brush to remove the rust, we prefer using coarse table salt. It’s readily available in your kitchen and does a nice job of removing the rust. Make sure your pan is completely dry. Pour a good amount of salt into the pan and use a towel to rub the salt into the rusty areas.
You’ll notice the salt will turn a rust colour as it cleans up your pan. Once most of the rust is removed and the surface is smooth, discard the salt and move on to step 2.
Step 2: Wash the Pan
The first step is to clean the pan. Before seasoning a cast iron pan, it’s important to make sure that the pan is clean. A brand new pan can have manufacturing debris and oils on it. While a previously loved pan may still have remnants of cooked food.
You can clean the pan with warm water and a stiff brush, steel wool or sponge. You can use a bit of soap if you need to. After the pan is clean, it’s important to dry it completely.
Step 3: Coat the Pan in Oil
The next step is to apply a thin coat of cooking oil to the pan. It’s important to make sure that the entire surface of the pan is coated with oil – inside and out.
Using too much oil can cause your pan to be sticky so go easy on the oil.
Step 4: Bake It
Once the pan is coated with oil, place it in the oven upside down. Place a baking sheet on the bottom rack to catch any drips of oil. Bake it for 1 hour at 450-500°F. Allow it to cool.
Repeat this process a couple times each year for the best results!
What Type of Oil Should Be Used for Seasoning
When it comes to seasoning a cast iron pan, it’s important to use the right type of oil. Almost any type of food-safe, high heat oil can be used for seasoning a cast iron pan, including canola oil, vegetable oil, and grapeseed oil. It’s important to make sure that you use an oil with a high smoking point!
What about animal fats? It was traditional to use animal fats, like lard, to season cast iron pans. And you can certainly use them today – Just be sure to use your pan regularly if you do. If your pan goes unused, the animal fat can go rancid, leaving an unpleasant odor to your pan and food.
How Much Oil Should I Use to Season the Pan?
It’s also important to make sure that you don’t use too much oil when seasoning a cast iron pan. You only need a thin layer of oil on the surface of the pan in order to properly season it. Too much oil can create a sticky surface, which can make it harder to cook with the pan.
Whatever kind of oil you go with, make sure to heat up your pan to the oil’s smoke point. This will kick off a chemical reaction known as polymerization, bonding the oil to your cast iron and forming a layer of seasoning. Reaching this critical temperature is essential for maintaining your pan’s high quality!
Once you’ve properly seasoned your cast iron pan, it’s important to maintain it to keep it in good condition.
You can check out these posts
3 Things to Never Cook in a Cast Iron Pan
5 Mistakes to Avoid When Using a Cast Iron Pan
Now that you’re armed with this essential guide to properly seasoning your cast iron pan, you’re ready to start cooking with it. So, go ahead and get cooking!
