Introduction
Cast iron seasoning is the process of adding a layer of oil to the skillet’s surface and heating it to create a non-stick layer. This process also helps protect the cookware against rust, corrosion, and other damage. Correctly seasoning a cast iron skillet is vital to ensure a long and successful lifespan for this cherished kitchen item.
The step-by-step guide to seasoning your cast iron skillet
Preparation: cleaning the skillet and drying it
The first step to seasoning a cast iron skillet is to clean it properly. Use hot water and a brush or scraper to eliminate any excess food or residue from the skillet. Don’t use soap or other strong chemicals, as they might harm the seasoning. Rinse the skillet thoroughly with water and dry it using a clean cloth or paper towel.
Applying oil: choosing the oil and applying to the skillet
Choosing the right oil to season your cast iron skillet is essential. Avoid oils with a low smoke point like butter or vegetable oil. Recommended oils include flaxseed oil, canola oil, and grapeseed oil, as they have high smoke points. Apply a thin layer of oil all over the skillet’s surface, rubbing it with a paper towel or a cloth until the skillet is coated but not drenched in oil.
Baking: heating the skillet to high temperatures
Preheat the oven to 450-500°F (232-260°C). Place the skillet upside down on the oven’s middle rack, with a sheet of tin foil underneath to catch any drips. Bake the skillet for one hour or until the skillet turns brown or black. This process polymerizes the oil, creating a protective layer that fills in the skillet’s pores and makes it non-stick.
Cooling down and repeating the process if needed
After an hour, turn off the oven and let the skillet cool for 15-20 minutes. Once cooled, inspect the skillet’s surface. If the seasoning is patchy or uneven, you can repeat the process by adding more oil and baking it again.
10 things to avoid when seasoning cast iron
Here are a few things to avoid when seasoning cast iron:
Overheating the skillet
Don’t heat the skillet to a temperature higher than what the oil’s smoke point can handle—it can cause the skillet to crack.
Using the wrong type of oil
Low smoke point oils, like butter or vegetable oil, won’t work for seasoning cast iron. Stick to oils with a high smoke point, like flaxseed oil or canola oil.
Leaving oil puddles
Make sure to wipe off any excess oil from the skillet. Too much oil can result in a sticky or flaky texture in the skillet.
Not cleaning the skillet before seasoning
It’s crucial to clean your skillet thoroughly before seasoning to remove any leftover residue or dirt.
Oven smoking
If your oven is smoking when you’re seasoning the skillet, it’s too hot.
Using too little oil
Make sure to use an adequate amount of oil to achieve a non-stick layer.
Rubbing too hard while cleaning
Scrubbing your skillet too hard can remove the seasoning, so be gentle while cleaning your skillet.
Placing a wet skillet in the oven
Never place a wet skillet in the oven, as it can cause rust or an explosion if there’s still moisture in the skillet.
Not drying the skillet properly before applying oil
If there’s still water in the skillet and you apply oil, it can cause the oil to sputter and smoke, ruining the seasoning process.
Using soap to clean the skillet after seasoning
Soap can ruin your skillet’s seasoning—just wipe it down with hot water and dry it.
5 common myths about cast iron seasoning debunked
Myth 1: Cast iron seasoning makes food stick
On the contrary, seasoning your cast-iron skillet makes it non-stick. Properly seasoned cast iron won’t stick to your food, making your cooking experience much more enjoyable.
Myth 2: Cast iron seasoning is not safe to eat
Seasoning cast iron is safe to eat, as it’s just a layer of polymerized oil. It won’t harm you unless you’re allergic to the oil itself.
Myth 3: Cast iron skillets should only be washed with soap
You don’t need to use soap to clean your cast iron skillet—just hot water and a scrubber will do the trick. Using soap can strip the seasoning from the skillet.
Myth 4: The more oil used, the better
You don’t need to use a ton of oil to season your skillet; a thin layer will do. Too much oil can cause the seasoning to flake off or become sticky.
Myth 5: Seasoning needs to be redone after every use
This isn’t true—seasoning lasts for a long time, especially if you use your skillet regularly. After a few months, you can refresh the seasoning by repeating the seasoning process.
The best oils to use when seasoning cast iron
Here are some of the best oils to use for seasoning cast iron:
Flaxseed oil
This oil has the highest smoke point of all oils and is the most popular choice for seasoned cast iron skillets. It creates a smooth black finish, providing a non-stick layer. However, it’s also quite expensive.
Canola oil
A popular and affordable oil choice, canola oil is high in monounsaturated fats and creates a smooth, shiny finish on the skillet. It has a lower smoke point than flaxseed oil, but it’s still suitable for seasoning cast iron.
Grapeseed oil
This type of oil has a high smoke point and neutral flavor. It’s a great oil to use for seasoning cast iron, but it’s more expensive than other oils like canola.
Why seasoning your cast iron is crucial and how to do it right
Proper seasoning not only creates a non-stick layer in your skillet, but it also helps prevent rust and corrosion. Over time, the seasoning in your skillet can break down, so it’s important to maintain it regularly.
Without proper seasoning, your cast iron skillet can rust, and food can stick to the surface, ruining the flavor and texture of your dishes. A well-seasoned cast iron skillet should have a shiny, smooth surface that feels almost glass-like to the touch.
To achieve the best results when seasoning your cast iron skillet, you should follow the steps outlined above and take care not to make the mistakes we mentioned. With proper seasoning, you’ll be able to cook restaurant-quality meals in no time.
Conclusion
Seasoning a cast iron skillet is an important step in maintaining its longevity and optimal cooking performance. By following our step-by-step guide and avoiding these common mistakes, you’ll be able to keep your cast iron skillet in excellent condition for years to come. If you haven’t already seasoned your skillet, give it a try—you’ll be amazed by the difference it can make.
