How to Season (or Re-season) a Cast-Iron Pan
My favourite cast iron pans
A well-maintained cast-iron pan naturally resists sticking, but its seasoning can degrade over time—especially after improper cleaning. If your pan has lost its slick surface, don’t worry! Restoring it is easy.
Here’s how to properly season (or reseason) your cast-iron pan to keep it in top condition.
Step-by-Step Guide: How to Season a Cast-Iron Pan
Remove rust: If the pan has rust, scrub it off with steel wool.
Clean the pan: Wash it with warm water and dish soap—yes, it’s okay! Then rinse thoroughly.
Dry & oil the pan: Pat the pan dry with a kitchen towel and apply a thin layer of neutral oil (such as canola or vegetable oil).
Remove excess oil: Wipe off any excess oil with a clean cloth—there should be no visible residue.
Bake the pan: Place it in the oven at a high temperature (around 220–250°C / 425–480°F) for at least an hour.
Test the seasoning: Once cooled a little bit, test the non-stick surface by frying an egg!
If the egg still sticks, simply repeat the process—seasoning takes time to build up.
Myth-Busting: Common Questions About Cast Iron
❋ Can I use steel wool on cast iron?
Yes! It removes both rust and old seasoning. Since you're can re-season the pan any time afterwards, it’s not an issue.
❋ Can I wash a cast-iron pan with dish soap?
Yes. Just make sure to dry it immediately and rub on a very thin layer of oil to protect the surface.
❋ Do I need to season my pan all the time?
Not necessarily. A well-maintained cast-iron pan holds its seasoning for a long time (I reseason mine probably once a year). But if food starts sticking, it’s time to reseason!
❋ What actually happens during seasoning?
The oil polymerizes—it bonds with the metal to create a protective, non-stick layer.
❋ Should I take particular care of the pan?
Nope. The only three things you should avoid are: putting the cast iron pan in the dishwasher, leaving it wet after washing and put it under cold water to cool off, whilst it is hot (the material may warp).
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Why Does a Well-Seasoned Cast-Iron Pan Matter?
In my cooking classes in Frankfurt, I love using cast iron for its superior heat retention and incredible searing ability. Want to learn how to cook like a pro?
