How to season a cast iron pan
Wash and dry the pan, rub on a very thin coat of oil inside and out, then bake it upside down at 450 to 500°F for an hour and let it cool in the oven.
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Season it in the oven
- Wash the pan in warm, soapy water and dry it completely.
- Rub a very thin layer of cooking oil over every surface, inside and out, with a cloth or paper towel. It should not drip or run when you tilt the pan.
- Heat the oven to 450 to 500°F. Put a sheet of foil on the bottom rack to catch drips.
- Set the pan upside down on the center rack so oil cannot pool in it, and bake for one hour.
- Turn the oven off and leave the pan inside to cool.
What to avoid
- A thick coat of oil: it bakes into a sticky, gummy layer instead of a hard one.
- Pulling the pan out early: the seasoning sets as it cools in the oven.
What seasoning is
Seasoning is oil that heat has turned into a hard, slick layer bonded to the iron. Lodge pans come seasoned from the foundry, so a new one can be cooked in straight away. Every time you cook with oil or fat you add a little more.
When to reseason
Reseason when food starts to stick, when the surface looks dull and dry, or after you have scrubbed off rust. Patchy color on a new pan is normal and evens out with cooking.
Sticky after seasoning?
Too much oil, or not enough time in the oven, leaves the surface tacky. Lodge's fix is another hour in the oven, or until the stickiness is gone.
Updated · The Well Stocked Kitchen