We get lots of questions about this, so we thought we'd share our guide on how to properly season a cast iron pan: Wash the pan well and rinse, then dry completely. Coat the interior of the pan with a thin layer of vegetable oil, lard or shortening. Avoid using butter or a low smoke point oil such as olive oil.
Historically, lard was used for this purpose. But lard, like all animal fats, has a tendency to turn rancid, so shortening is a better bet. Never use butter, margarine or any fat containing milk or salt to season cast iron.
Which oil is best for seasoning cast iron? Oil with a higher smoke point is best for your cast iron. Stick to oils such as coconut, avocado, flaxseed, etc. Avoid using low smoke point varieties such as extra virgin olive oil or butter.
Add oil: Pour a little vegetable oil or melted shortening into the skillet. A tablespoon or two is plenty. Vegetable oil and shortening are the most commonly recommended oils used for seasoning, but according to Lodge, you can use any oil of your choice.
Butter has a very low smoke point. Put oil in the pan first and get it up to temp then add butter. Use oil with a higher smoke point like olive, this changes the smoke point of the butter and keeps it from turning black as fast.
A little soapy water now and then will help banish stuck-on food and reduce the elbow grease. Use warm water and gentle dish soap and scrub your pan where it needs it. However, don't use abrasive scrubbers like scouring pads or steel wool, because it will take off your hard-earned seasoning.
Butter has a smoke point of just over 300 degrees F. Canola oil has a smoke point of 400 degrees F. Olive oil, depending on quality, has a smoke point between 350 and 410 degrees F.
Oil, especially canola oil (bad, unhealthy oil), should not be used. If a quick oiling (not seasoning) in between is desired, it's best to use a high temperature oil like avocado. A quick rub can do the trick, if your pan looks a bit dry. I have one pan that is about 100 years old!
All in all, you'll want to do this oiling-and-heating process three to four times, to set down a good initial layer of your own seasoning. Once you're done, just let the pan cool down. It's now ready for cooking.
Best High Smoke Point Oils
Refined Avocado Oil - The smoke point of refined avocado oil is between 480 to 520 degrees Fahrenheit. Canola Oil - All canola oil is refined and has a smoke point between 400 and 475 degrees Fahrenheit. Grapeseed Oil - Grapeseed oil has a high smoke point of 420 degrees Fahrenheit.
Once your pan is pre-heated, add a little oil or fat. Then simply add your food! (Note: if you want to use butter, start with oil, and then add butter right before you add your food.)
Bake your cookware upside down at 450 degrees Fahrenheit in the oven for one hour. Allow the pan to cool down completely, and repeat three more times.
When you season your cast iron, the oil on the skillet undergoes a process called polymerization. Applying too much oil prevents proper polymerization, leaving your cast iron streaky, sticky, bubbly, and tacky. Always wipe off the excess oil(leaving a very thin layer) before putting it in the oven.
Place the cookware in the oven upside down. Place a large baking sheet or aluminum foil on the bottom rack. Bake at 450-500 degrees F for one hour. Allow to cool.
You can generally use whatever oil you prefer, as long as the cooking temperature is below the smoke point of the oil. Olive oil, vegetable oil, sunflower oil, and grapeseed oil are all great multipurpose cooking oils—you can use them for everything from sautéing to baking.
You should season a cast-iron skillet at least once a month, but seasoning it after each time you cook with it also works. You may not need to repeat the entire seasoning process as you did before initially using it, but after each use, rinse it and give your cast-iron skillet a quick season by oiling it.
Common cooking oils like olive oil will gradually produce seasoning, but won't be as effective as grapeseed oil. Canola, other vegetable oils, and shortening are a little better.
For long-term care, it is best practice to oil an iron skillet after each use. A well-seasoned skillet has a distinct look to it. It is noticeably dark with a shiny, semi-gloss finish. Of course, if you rarely use your cast-iron skillet, oiling it only two to three times a year will work.
Since olive oil is such a pantry staple, many people naturally wonder if they can use olive oil to season cast iron. You can use olive oil to season cast iron, but you need to choose a high quality extra virgin olive oil, which should have a smoke point close to 400 degrees Fahrenheit.
You should only need to fully re-season your cast-iron cookware one to two times a year, but you may also want to give it some extra seasoning love anytime you cook something that requires a heavy-duty cleaning.
Cooking on unseasoned cast iron can result in sticking, rusting, and a myriad of other issues (some of which are outlined above). Lucky for cast-iron newbies, most skillets sold these days come pre-seasoned. Take your store-bought seasoning a step further though and add your own before you call it good to go.
Avocado oil has one of the highest smoke points (around 520°F) of all cooking oils , making it an excellent choice for seasoning cast iron. It contains a high percentage of monounsaturated fats and has a neutral flavor.
Fresh garlic, good olive oil, unsalted butter and maybe a fresh herb or two is all you need. If you have a cast iron or heavy skillet, that will be preferable to a non-stick pan. The cast iron will give your steak a perfect sear—and that equals flavor.