--- slug: how_to_season_a_cast_iron_skillet category_path: home_kitchen/kitchen_dining/cookware/frying_pans title: "How to Season a Cast Iron Skillet" lead: "Wash and thoroughly dry the pan, rub a very thin film of neutral oil over every surface, then wipe it back until it looks almost dry — too much oil turns sticky and blotchy. Bake it upside down at about 230°C/450°F for an hour and let it cool in the oven; repeat two or three times for a tougher finish, and re-oil lightly after each future wash." recommendation: name: "Thin oil on all over, wipe almost dry, bake upside down at ~230°C for an hour — repeat for more layers" reason: "Seasoning is a layer of oil baked onto the iron until it polymerizes into a hard, slick, rust-proof coating, and the single biggest mistake is using too much oil, which bakes into sticky patches instead. Start with a clean, completely dry pan — warm it briefly on the stove to drive off any moisture. Pour a few drops of a neutral high-smoke-point oil (canola, grapeseed, or vegetable) — or flaxseed, a low-smoke drying oil that bakes into an especially hard layer — onto a cloth and rub a thin film over the whole pan, inside, outside, and handle, then wipe it back hard so it looks barely oiled. Bake it upside down (a tray below catches drips) in a 230°C/450°F oven for an hour, then turn the oven off and let the pan cool inside. Two or three rounds build a solid base layer. After that, maintenance is easy: cook with a little fat, wash gently without harsh detergent or steel wool, dry it fully on the heat, and wipe on a thin coat of oil while warm. If food sticks or the surface looks dull and patchy, just do another thin bake — and cooking fatty foods keeps it building on its own." published: 2026-07-09 updated: 2026-07-09 ---