How to season a cast iron pan and keep it in good shape

The black, slick surface on a cast iron pan is really a thin layer of oil baked onto the iron, known as seasoning. When the pan rusts, turns sticky or starts shedding black flakes, that layer needs to be rebuilt in the oven.

This guide walks you through oven seasoning, the wash-and-oil routine after every use, and fixes for the most common problems. Temperatures and times come from a cast iron manufacturer's own care guide, and the steps apply only to bare cast iron, not enameled pieces.

1. Check the pan's condition A pan sold as pre-seasoned is ready to use; you can start cooking without seasoning it in the oven at home. Oven reseasoning is needed when rust appears, the surface turns sticky, black flakes come off, or much of the seasoning has worn away. A small brown spot near the edge of a new pan is usually oil that has not fully carbonized, not rust, and it disappears with use.
2. Scrub off any rust Start with a cool, dry pan. Scrub with steel wool or a metal scrubber in warm, soapy water, concentrating on the rusty areas. Rinse well and dry completely right away. For a little rust, a thin coat of oil may be enough; if the rust is widespread and much of the seasoning is gone, reseason the pan in the oven with the steps below.
3. Wash and dry completely Wash the pan in warm, soapy water; modern dish soap is not harsh enough to strip seasoning. Dry the inside, outside and handle completely with a paper towel or lint-free cloth. Never leave the pan to air dry, as moisture starts rust.
4. Apply a very thin coat of oil Use a paper towel or cloth to spread a very thin layer of high smoke point oil over the inside and outside of the pan. When you tilt the pan, the oil should not run or drip. Excess oil does not cure properly in the oven and leaves the surface sticky, so wipe off any surplus with a clean paper towel if in doubt.
5. Prepare the oven and place the pan upside down Preheat the oven to 450-500 °F (230-260 °C). Lay aluminum foil on the bottom rack to catch any oil that drips. Put the pan upside down on the center or top rack; this keeps oil from pooling on the cooking surface.
6. Bake for one hour and cool in the oven Bake the pan for 1 hour. When the time is up, turn off the oven and leave the pan inside to cool without opening the door; this helps the seasoning bond to the iron. Always use oven mitts when you take it out, because cast iron stays hot for a long time.
7. Wash it properly after every use After cooking, wash with warm, soapy water and a stiff-bristled brush or scrubbing pad. For stuck-on food, use a nylon brush or pan scraper and rinse under warm water. Do not soak the pan or put it in the dishwasher; both strip the seasoning and cause rust. Keep steel wool and metal scrubbers for rust removal, not daily cleanup.
8. Dry, oil and store it somewhere dry Dry the pan completely right after washing. Rub a very thin coat of oil over the whole surface with a paper towel and wipe off the excess; it should not run when you tilt the pan. Do not leave it in a damp spot; cast iron left in the sink or in a steamy corner can rust quickly.
9. Build the seasoning by cooking The best way to maintain seasoning is to use the pan regularly; each time you cook with oil or fat, another layer is added. Early layers can look patchy and even out over time. Avoid acidic dishes such as tomato sauce or lemon juice in a new pan; once the seasoning is established, use acidic ingredients only for cook times under 45 minutes. If the surface looks dull, sautéing vegetables helps build the seasoning back up.
10. Fix common problems A sticky surface means excess oil has built up: bake the pan upside down on the top rack at 450-500 °F (230-260 °C) for 1 hour. If black flakes come off, scrub with a nylon brush or salt, rinse, dry and oil; if it continues, reseason in the oven. If a smell lingers after fish or other pungent food, first wash thoroughly with soap; if it persists, sprinkle a layer of table salt on the cooking surface, leave it overnight and rinse in the morning, or bake the pan at 400 °F (about 200 °C) for 15 minutes.

⚠ This guide is general information. Yudum cannot be held responsible for the outcome of following it; for official procedures always rely on the institution's own statement. Steps and fees change over time.

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