How to Season a Cast Iron Skillet (And Why It's Your Best Kitchen Tool)

A cast iron skillet is the only kitchen tool that gets better with age. Your grandmother's cast iron pan was better than anything you can buy new, because decades of seasoning created a naturally nonstick surface that rivals Teflon — without the chemicals.

Here's how to season (or re-season) a cast iron skillet and why it should be your go-to pan.

What Is Seasoning?

Seasoning isn't about flavor — it's about creating a protective layer of polymerized oil on the iron surface. When oil is heated past its smoke point on cast iron, it bonds to the metal and creates a hard, smooth, nonstick coating.

More cooking = more seasoning = better nonstick performance. That's why old cast iron is prized — it's had decades of building up this coating.

How to Season: Step by Step

1. Clean the skillet. If it's new, wash with warm soapy water (this is the ONE time you use soap on cast iron). If it's rusty or has old crud, scrub with steel wool until you're down to bare metal.
2. Dry completely. Dry with a towel, then put it on a burner on low heat for 2 minutes to evaporate every last bit of moisture. Water is iron's enemy — it causes rust.
3. Apply a thin layer of oil. Use flaxseed oil (best for seasoning), vegetable oil, or Crisco shortening. Put a small amount on a paper towel and rub it over the entire skillet — inside, outside, and handle. Then wipe it off until it looks like there's no oil left. This is the key: less oil = better seasoning. Too much oil creates a sticky, uneven surface.
4. Bake upside down. Place the skillet upside down in a 450°F oven with a sheet of foil on the rack below to catch drips. Bake for 1 hour.
5. Cool in the oven. Turn off the oven and let the skillet cool completely inside. Don't rush this.
6. Repeat 2-3 times. For a brand-new skillet, doing 2-3 rounds of seasoning builds a solid base layer.

Daily Care (Simple Rules)

• Clean after every use: Rinse with hot water while still warm. Use a stiff brush or chain mail scrubber. Avoid soap (it can strip seasoning).
• Dry immediately: Towel dry, then heat on the stove for 1 minute. Apply a micro-thin layer of oil with a paper towel.
• Don't soak it: Never leave cast iron sitting in water. It will rust.
• Cook fatty foods often: Bacon, sausage, and anything cooked in butter or oil naturally adds to the seasoning.
• Avoid acidic foods at first: Tomato sauce, citrus, and wine can strip seasoning on a newer pan. Once your seasoning is well-established (after a few months of regular use), acidic foods are fine for short cooking times.

Why Cast Iron Beats Everything Else

• Nonstick without chemicals: Teflon coatings degrade over time and release microplastics. Cast iron's nonstick surface is natural and improves with use.
• Indestructible: Cast iron lasts literally forever. A $25 Lodge skillet bought today will outlive you.
• Superior heat retention: Once hot, cast iron stays hot. This means better searing on steaks and crispier crusts on cornbread.
• Oven-safe to any temperature: Sear on the stovetop, finish in the oven. No temperature limits (unlike nonstick pans that warp above 500°F).
• Adds iron to food: Cooking in cast iron increases the iron content of food, which is beneficial for people with iron deficiency.
• $25-$40 for a lifetime tool: A Lodge 12" skillet costs $30 and is the last pan you'll ever need.

Best Foods to Cook in Cast Iron

• Steaks (perfect crust)
• Burgers (restaurant-quality sear)
• Bacon and eggs
• Cornbread (bake directly in the skillet)
• Pan-seared chicken thighs
• Fried eggs (once well-seasoned, they slide right out)
• Skillet cookies and cobblers

Sources & Food Safety Note

Cooking times, ingredient brands, appliance power, and food sizes vary. Use a food thermometer for safety-critical recipes and follow official food safety guidance for storage, reheating, and minimum internal temperatures.

• FoodSafety.gov safe minimum internal temperatures
• USDA FSIS food safety guidance
• USDA MyPlate nutrition guidance