Season cast iron by wiping it with a thin layer of high-smoke-point oil and heating it until it smokes and darkens, repeating a few times. Keep it dry, oil it after use, and never leave it wet or scrub off the patina.
Step by step
Clean it first
Wash new or rusty cast iron with hot water and a little soap to start clean, scrubbing off any rust. This is the one time soap is fine; after seasoning, you avoid it.
Apply a thin oil layer
Rub a very thin layer of a high-smoke-point oil over every surface, then wipe it back so it looks almost dry. Too much oil goes sticky and gummy rather than seasoning.
Heat until it smokes
Heat the piece over the coals or in a hot oven until the oil smokes and the metal darkens. This polymerises the oil into a hard, non-stick layer bonded to the iron. Let it cool and repeat two or three times for a good base.
Cook on it
The best seasoning comes from use. Every fatty cook adds to the patina. A well-used cast iron grate or pan becomes glassy and non-stick over months of cooking.
Care for it after use
Clean it hot with water and a brush or scraper, no soap, dry it completely over the heat, and wipe on a thin film of oil before storing. Never leave it wet, and never put it away damp.
Why season at all?
Bare cast iron rusts and sticks. Seasoning is a layer of polymerised oil bonded to the metal that seals it against rust and gives it a naturally non-stick surface. It is not a coating you buy; it is built up by heating oil onto the iron, and it improves with every cook.
The rules of care
- No soap after the first clean; it strips the patina.
- Never leave it wet or air-drying; dry it over heat.
- Oil it lightly before storing.
- Avoid long soaks and the dishwasher entirely.
- Cook fatty things on it; they feed the seasoning.
If cast iron rusts, it is not ruined. Scrub the rust off with steel wool, wash, dry, and re-season from scratch. Cast iron is almost impossible to kill; a rusty pan is an afternoon away from being as good as new.
Common questions
What oil should I use to season cast iron?
A neutral oil with a high smoke point: grapeseed, sunflower, vegetable or flaxseed. The exact oil matters less than applying it very thinly and heating it until it smokes.
Can I use soap on cast iron?
A little mild soap is fine and will not destroy good seasoning, despite the myth. But hot water and a brush usually do the job, and avoiding soap keeps the patina building. Never soak it or use the dishwasher.
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