Cast Iron Skillet Seasoning

Cast Iron Skillet Seasoning: How to Revive an Old Cast Iron Pan, Quickly and Easily (Video)
David The Good
February 16, 2018

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Once you’ve cooked on a well-seasoned cast iron pan, you’ll never want to go back to weird, nonstick surfaces and stainless scorch-fests.

To show you my method for cast iron skillet seasoning, I created a video on how I clean up and season cast iron quickly and easily with just some steel wool, oil, and my oven. Check it out…

Seasoning cast iron well can convert an old pan from being a pain to cook on, to being a delightful surface.

Here’s a quick overview of the steps I follow to prepare the pan in the video:
Cast Iron Skillet Seasoning and Cleaning

Step #1—Clean Up the Cast Iron
A metal brush can work for this step, but I like good old steel wool. I’ve also sanded cast iron smooth with some light sandpaper. The idea is just to get the rust and junk off your pan so you can start fresh.

Step #2—Wash the Pan
Wash any gunk and metal filings from the pans with simple dish soap and water, then towel dry your pan thoroughly.

Step #3—Oil the Pan
My favorite oils for seasoning cast iron are lard and tallow. I think the saturated fat does a nicer job than just vegetable oil. Coconut oil works, too, but if you don’t have any of those three, just use whatever cooking oil you have lying around in your pantry.

Step #4—Bake the Pan at 500 Degrees
Some directions will tell you to cure cast iron at 350°F. This has never, ever worked well for me. 500°F really bakes that oil coating into the iron and gives the cast iron a glossy, solid black surface.

Follow these four steps for cast iron skillet seasoning, and you’ll be transported into a new realm of sauté bliss. (And, for more on everyday cleaning and maintenance of your cast iron, check out the tips in the comments below!)!