How To Season a Cast Iron Pan

Cast-iron pans are less expensive, more versatile and more durable than nonstick. This Geek’s favorite thing about cast-iron, and a similarity it shares with stainless-steel, is that it can go directly from stovetop to oven, making it the perfect cooking vessel for meats that should be seared before they’re finished off in the oven.

A few drawbacks of cast iron include its weight, and its maintenance. It needs to be cleaned and dried carefully after each use, without soap. It also may require the occassional seasoning to keep it in tiptop shape. Seasoning is easy to do, and creates a smooth, non-stick surface.

Step 1        

Clean pan thoroughly under hot, running water. Use a brush to scrub off any food residue.

Step 2

Dry the pan thoroughly with a clean dish towel, then place the pan on the stove over low heat to dry up any remaining moisture. Remove from stove.

Step 3

Put a few drops of vegetable or canola oil into the warm pan and rub it in with paper towel. Get some fresh paper towel, and rub it more firmly into the surface until any excess oil is removed. The pan shouldn’t look or feel oily.

Tips

If acidic foods or improper cleaning have removed seasoning and it’s looking dry and patchy, you’ll need to reseason. Heat the pan over medium-high heat. Wipe the inside with a piece of oily paper towel. Then use a piece of clean paper towel and wipe out any trace of oil. Repeat this process until the surface is smooth and slick.