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Seasoning is what gives bare cast iron its protective dark surface. It is not a layer of grease. Proper seasoning is created when a very thin film of oil is heated until it bonds to the iron.
Do all cast iron pans need seasoning?
Bare cast iron benefits from seasoning. Enamelled cast iron does not normally need seasoning on the enamelled cooking surface.
Step 1: Clean and dry the pan
Start with a clean pan. Wash off residue and dry it completely. Brief low heat can help remove hidden moisture.
Step 2: Apply a very thin oil layer
Use a neutral cooking oil with a reasonably high smoke point. Rub a small amount over the cookware, including the cooking surface. Then wipe vigorously with a clean cloth or paper towel. The pan should look almost dry.
Step 3: Heat the cookware
Heat allows the oil to polymerise. An oven is convenient for many oven-safe cast-iron pieces because it heats evenly; follow the cookware manufacturer's temperature guidance where available.
Step 4: Cool and repeat if needed
Allow the pan to cool safely. New or stripped cast iron may benefit from more than one very thin seasoning cycle.
Why too much oil causes problems
A thick oil layer often becomes sticky, blotchy or gummy. Multiple microscopic layers work better than one heavy coating.
How everyday cooking improves seasoning
Cooking foods with a little oil or fat helps maintain the surface. Over time, the pan typically becomes darker and easier to cook with.
Foods to be cautious with on new seasoning
Long cooking with strong acids such as vinegar, citrus or tomato can weaken fresh seasoning. Once the surface is mature, occasional acidic cooking is less troublesome, but enamelled cookware is usually the better choice for long acidic braises.
How to fix sticky seasoning
Wash or scrub away excess residue, dry fully and apply a much thinner oil film before reheating. If the surface is severely gummy, more thorough cleaning may be required before starting again.
Also read our complete cast iron care guide.
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