How To Season Cast Iron

Seasoning isn’t complicated. It’s just oil & heat & time.

A thin layer of oil bonds to the pan and becomes a hard, protective surface.

This guide walks through the exact process using 3 easy steps; it's clear, calm, and myth‑free.

Clean the pan

Start Here:

You need a clean surface so the new layer of seasoning can bond properly.

• Rinse the pan with warm water.

• Use a small amount of soap if needed; yes soap is fine and will not harm the seasoning.

• Scrub away stuck bits with a brush or scraper.

• Dry completely with a towel or by warming it on the stove.

Apply a thin layer of oil

Next Step:

A whisper‑thin coat is what creates a smooth, durable finish.

best options: Avocado, Grapeseed, Sunflower, Flaxseed, Canola

• Add a small amount of oil (about ½ teaspoon for a skillet).

• Use a lint-free cloth to rub it across the entire surface; inside, outside, handle, edges.

• Wipe off excess until it looks almost dry; too much oil causes stickiness.

Heat the pan until the oil bonds

The Process:

Recommended

High heat transforms the oil into a hard, protective layer through polymerization.

• Cover a baking sheet with foil & place a rack on top

• Place the pan upside down in the oven.

• Set the oven to 450°F.

• Bake upside down for 1 hour.

• Turn off the oven and let the pan cool inside.

Repeat for a stronger finish

Best Practice Tips:

Multiple thin layers create a smoother, more durable surface.

• For a new or stripped pan, repeat the oil + heat cycle 2–3 times.

• For maintenance, one layer is enough and using a good solid form balm is reliable and conven.

• The pan will darken and even out over time; this is normal.