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.
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.
A cast iron skillet only needs to be seasoned once. If it is properly cared for, the seasoning will improve with use. Even after misuse that damages the seasoning it may need only a touch-up. Complete re-seasoning is almost never necessary.
You're going to have to give your skillet at least six coats of oil and baking to create a hardwearing non stick base. Basically, new cast iron needs some intense TLC for the first year or so of it's life.
Appearance: If the surface of the skillet looks dull, dry, or has a rough texture, it may need seasoning. A well-seasoned skillet should have a smooth, shiny surface. Food Sticking: If food starts to stick to the skillet more than usual, it's a sign that the seasoning has worn off and needs to be replenished.
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.
After enough layers of seasoning have been applied, what you end up with is not a greasy coating but a hard, blackened skin that protects the metal. Fortunately for us cooks, it also has nonstick properties that make even the most stick-prone foods (think: fried eggs) a pleasure when using cast iron.
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.
If you cooked something that stripped off a layer of seasoning on a part of your pan- you can run it through a few rounds of seasoning. You can't over-season cast iron so season as often as you'd like, but don't go crazy thinking you need to season your cast iron every Sunday.
Apply multiple layers: To create a robust seasoning, repeat the oil application and heating process multiple times. Some griddle enthusiasts recommend applying as many as 5-7 layers for optimal results.
Oil. Apply a very thin, even layer of cooking oil to the cookware (inside and out). If you use too much oil, your cookware may become sticky.
First, the black specks you see coming off into your food are not harmful. They are most likely carbon deposits. This happens due to overheating of fats and oils. Using an oil with a low smoke point will carbonize at high temperatures and cause residue from the pores of your pan to rub off onto your food.
If your pan is not well-seasoned, scrambling eggs in it is going to be a bit of a mess. Not only will they stick like crazy, but after you pry the eggs from the pan, cleanup will be a nightmare. Yes, a well-seasoned skillet should be virtually nonstick, but when was the last time you seasoned your pan?
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.
Clean your cast-iron skillet each time you use it. Doing so prevents stuck-on food from staying on the skillet between uses. If the skillet is only slightly dirty, a quick wipe after cooking in it will work. If dirtier, or food is stuck, then scrubbing it is best.
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.
The most common seasoning technique is the oven method. To season a cast-iron skillet in the oven, wipe the interior and exterior of the pan with a thin layer of oil and bake it at a high temperature (somewhere between 450 and 500 F) for about one hour. Let the pan cool before using.
Bake upside down in the oven at 350 degrees F for 1 hour (line the rack below with foil to catch any oil drips). This will protect the surface and give it an almost nonstick quality. Some people tout another seasoning method: heating the pan on the stove.
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!
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.
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.
All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.
A well-seasoned cast-iron skillet will have a dark, rich finish with a semi-glossy shine — it will not appear dull, dry or rusty or have any stained patches on the surface. Pans with well-seasoned surfaces also make cooking smooth and simple, ensuring your food does not stick or pick up rusty particles.
One of the most important things to know about cast iron is that it's extremely resilient. Have you ever thought you ruined a cast iron skillet? Don't worry, you didn't. In almost every situation, the solution to any problem you're having with a cast iron pan is to JUST KEEP COOKING.