Seasoning a cast iron skillet is simply baking a very thin layer of oil onto the iron at a high heat. This process, called polymerization, creates a natural, non-stick surface that protects against rust.
Put the oiled pan in a preheated 450°F (230°C) oven, and leave it there for 30 minutes. It may get a little smoky, so keep your kitchen well ventilated. It's during this time that the oil will polymerize and form the first of several hard, plastic-like coatings you'll be laying down.
For a factory pre-seasoned pan, you only need to season it 1 to 2 times before cooking, or you can start cooking immediately. For a completely bare or stripped skillet, you will need 3 to 5 layers of seasoning to build a proper non-stick surface before your first use.
Cast iron is built to last a lifetime, so it's only natural for the seasoning on your cookware to change over time. The more you cook, the stronger that seasoning gets. After cooking something acidic or dealing with a stuck-on mess, you might notice the seasoning looks a little dull, and that's okay.
We recommend choosing a neutral oil with a high smoke point. In the Lodge Test Kitchen, we often reach for vegetable or canola oil. Both are affordable and work great for at-home seasoning.
A cast iron skillet is ruined primarily by rust from soaking or improper drying, warping from extreme thermal shock (like cold water on a hot pan), or cracking if dropped. While most seasoning issues are reversible, letting rust cause deep pitting, or fracturing the iron, destroys the cookware permanently.
Yes, olive oil is generally fine for cast iron, though it may not be the optimal choice for building an initial layer of seasoning. Because of its lower smoke point, it is best reserved for everyday cooking rather than high-temperature oven seasoning.
Yes, you can absolutely use Dawn dish soap on cast iron.
If you're just swiping a layer of oil onto the surface of your skillet, you're not seasoning your cast iron correctly. Seasoning involves a chemical reaction made possible through heat.
Not seasoning cast iron isn't inherently "bad," but it will leave you with a pan that is sticky, prone to rusting, and difficult to cook with. Seasoning is simply baked-on oil that creates a natural, nonstick surface and seals the metal from moisture.
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No, you cannot over-season cast iron. Adding layers of protective oil improves the non-stick surface. However, you can over-oil your pan during the seasoning process, which results in a sticky or uneven finish.
Yes, you can absolutely use a small amount of mild dish soap on a well-seasoned cast-iron pan. The old "no soap" rule is a myth from generations ago when soaps contained harsh lye, which stripped the pan's protective seasoning. Modern dish soaps are gentle and safe to use.
Oven seasoning is optional; if you do it, use grapeseed or sunflower oil (avoid flaxseed), start at 200°F, increase to 400°F for one hour, and wipe away excess oil until the pan has a dry, matte finish.
Yes, you should apply a very thin layer of oil to your cast iron after cleaning it. This quick step conditions the seasoning, restores the pan's non-stick shine, and creates a protective barrier against moisture that causes rust.
Why is my cast iron seasoning flaking or peeling? You've stripped away some seasoning, likely from cooking acidic foods (tomatoes, vinegar, citrus) for too long, or from aggressive scrubbing.
Yes, you can use PAM on cast iron. It is fine for cooking and post-wash maintenance, but its chemical additives can interfere with the curing process, so it should not be used to build a new seasoning layer. Always wipe away the excess completely after spraying.
Yes, you can season cast iron at 𝟑𝟓𝟎∘𝐅 (𝟏𝟕𝟓∘𝐂) for one hour, especially when using vegetable shortening (like Crisco), as this is a common and effective method. While lower, this temperature still allows oils to polymerize and create a non-stick surface, particularly if you repeat the process 3–4 times for a durable finish.
Detergents aren't made with lye, so can't be soap. Either way you still shouldn't use soap with cast iron, but can use detergents, though there is no reason to do so. You can easily clean well maintained cast iron without it.
The best way to clean a cast iron skillet is by scrubbing it immediately after cooking while it is still warm, using a stiff brush or a paste of coarse salt and water. Avoid dishwashers and harsh scouring pads, and always dry it thoroughly on the stove and rub it with oil to maintain its non-stick seasoning.
No, it is not bad. Modern, mild dish soaps are completely safe to use. The old "no soap" rule comes from decades ago when soaps contained harsh lye, which stripped the skillet's seasoning. Today's gentle dish soaps simply cut through grease without harming the baked-on, nonstick layer.
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.
Properly applied cast iron seasoning can last a lifetime, as it is a polymerized layer of fat that technically never "expires". Regular use and cleaning actually strengthen the seasoning over time, rather than weakening it. It typically only needs to be reapplied if it is stripped, neglected, or used for highly acidic foods.