To season a cast iron pan, the basic steps involve cleaning the pan, applying a thin layer of oil, and heating it to form a durable, non-stick coating called seasoning. Two common methods are seasoning on the stove or seasoning in the oven. Here's a more detailed guide:
- Clean and dry the pan thoroughly. If new or just purchased, wash it with hot soapy water and dry completely by heating over medium flame or with a towel.
- Apply a very thin layer of oil (e.g., sunflower, vegetable, peanut oil, or flaxseed oil). Use a folded paper towel to rub the oil all over the inside, outside, and handle of the pan. The layer should be very thin to avoid dripping or stickiness.
- Heat the pan:
- Stove method: Place the pan over medium-high heat until it smokes lightly, then let smoke subside; optionally repeat oil application and heating to build layers.
- Oven method: Preheat oven to around 240°C (about 460°F), place the oiled pan upside down on the oven rack (with a tray underneath to catch drips), bake for about 40 minutes to an hour, then let it cool in the oven. Repeat the oil application and baking for more layers.
Seasoning works through polymerization, where the oil is heated past its smoking point to bond to the cast iron, creating a hard, shiny, non-stick surface. For oils, cold-pressed flaxseed oil is ideal but expensive. More affordable alternatives include neutral frying oils like sunflower, vegetable, peanut, or light olive oil. Avoid extra-virgin olive oil or strongly flavored oils as they don't season as well. Regular use and re-seasoning maintain and improve the cooking surface over time.
This method will ensure a smooth, durable seasoning for a cast iron pan.
