About cast iron
How to Season and Care for a Cast Iron Skillet: Step-by-Step Guide
A cast iron skillet isn’t just another piece of cookware — it’s a long-term investment. When properly seasoned and maintained, cast iron can last for decades, becoming better with age. But before you start cooking, your new skillet needs special attention: initial seasoning and ongoing care. These steps transform raw cast iron into a reliable tool with a natural non-stick surface.
Why Seasoning Is Essential
Cast iron is porous. To protect it during storage and shipping, manufacturers coat skillets with a layer of wax, oil, or preservative. This layer prevents rust but is not suitable for cooking.
Seasoning your skillet:
• burns off the factory coating,
• bonds the surface with polymerized oil,
• builds the first protective non-stick layer,
• prevents rust.
1. Wash the skillet thoroughly with hot water, dish soap, and a stiff sponge.
2. You may need to repeat this step a couple of times — wax and protective oils can be stubborn.
• Place the skillet on the stove or in the oven.
• Heat until you notice light smoke — this means the last traces of factory grease are gone.
• Wash it again with mild dish soap and a scrubber (this is the only time detergent is okay).
• Dry the skillet completely. To be safe, warm it on the stove for a few minutes to evaporate all moisture.
• Choose oil with a high smoke point: flaxseed, grapeseed, canola, corn, or sunflower oil.
• Rub a few drops over the entire skillet — inside, outside, even the handle.
1. Preheat your oven to 250 °C (480 °F).
2. Place the skillet upside down so oil doesn’t pool inside. Put foil underneath to catch any drips.
3. Bake for 1 hour.
4. Let it cool inside the oven.
How to Maintain Cast Iron
Seasoning isn’t a one-time process — it develops over time as you cook.
• Cook fatty foods at first. Fry potatoes, sear meat, or roast vegetables in oil to help the coating build.
• Avoid acidic foods (tomatoes, vinegar, wine) early on, as they can damage the young seasoning.
• Clean gently. Hot water and a stiff brush are enough. For burnt food, heat the skillet and scrape it off.
• Always dry and oil the surface before storing.
Over time, your skillet will turn a rich black color and become naturally non-stick.
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Common Mistakes to Avoid
1. Applying too much oil → sticky surface.
2. Not heating enough → oil burns instead of polymerizing.
3. Putting it in the dishwasher → rust guaranteed.
4. Storing without oil → unprotected cast iron dries and rusts.
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Final Thoughts
Seasoning and caring for your cast iron skillet may take a little time in the beginning, but the payoff is huge. You’ll be rewarded with a pan that offers:
• a natural non-stick surface,
• even heat distribution,
• legendary durability that can last for generations.