Cast Irons

How to Season a Cast Iron Skillet

Published Fri Oct 02 2026

Seasoning is a thin, baked-on layer of oil that gives cast iron its non-stick surface and protects it from rust. Here is a straightforward method.

What you need

  • A cast iron skillet (new, or cleaned of rust)
  • A thin cooking oil with a high smoke point, such as canola, vegetable or grapeseed oil
  • Paper towels or a lint-free cloth
  • An oven

Steps

  1. Wash and dry the pan. Use warm water and a stiff brush. Dry it completely, then warm it on a burner for a minute to drive off moisture.
  2. Apply a very thin coat of oil to every surface, inside, outside and the handle.
  3. Wipe it all off as if you made a mistake. Only a microscopic film should remain. Too much oil leaves a sticky finish.
  4. Bake upside down at 450–500°F (230–260°C) for one hour, with a baking sheet on the rack below to catch drips.
  5. Cool in the oven, then repeat 2 or 3 times for a stronger base layer.

Keeping the seasoning

  • Cook with some fat, especially at first.
  • Rinse and brush clean after use, dry right away, and rub in a drop of oil.
  • Avoid long soaks and the dishwasher.
  • Acidic foods such as tomato sauce can dull seasoning in a young pan, so save them until it has built up.

Common problems

  • Sticky surface: too much oil. Bake it again at a high temperature to harden it.
  • Flaking: usually a thick coat of oil. Scrub the loose bits off and re-season thinly.
  • Rust spots: scrub them off, dry the pan, and re-season.

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