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.
Most cast iron skillets these days come pre-seasoned, meaning they're ready for cooking on as soon as you take them out of the box. However, over time, the seasoning erodes, and you'll need to re-apply it by brushing the skillet with a thin layer of neutral oil and heating it until the oil bonds to the metal.
Lodge cast iron comes seasoned and ready to use right out of the box. Just give it a quick rinse, hand dry, and start cooking.
The good news is that in today's world, most cast iron cookware companies season their skillets before they're sold, so you can use a new pan straight out of the box. It's this “seasoning” process that helps the skillets develop a natural non-stick surface.
Understanding Seasoning
Try to cook in a bare iron pan, and not only will the rusting be a problem, but your food will stick to it as well.
Cooking on unseasoned cast iron can result in sticking, rusting, and a myriad of other issues (some of which are outlined above).
O'Neil has more than 30 years experience as a television presenter and nutrition communications professional specializing in writing about food, nutrition, and cuisine. If your cast-iron cookware has rusty patches, looks dull, or isn't as nonstick as it used to be, it's time to reseason the pan.
These days, most cast iron manufacturers pre-season skillets, us included. You can cook with these pans right out of the box, but they won't actually be totally non-stick.
Place the oiled pan upside down, on a baking sheet and place both in the oven. Then set the oven to 350° F. Heat the pan at that temperature for two hours. Turn off the oven, but leave the pan inside and allow oven and pan to cool completely- about two hours.
The seasoning process is all-natural and makes your cookware ready to use as soon as you get it home. This variation might chip away, revealing a brown color. Don't worry! This isn't rust and it's perfectly safe—it's simply oil that has not fully carbonized.
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.
To clean, just use mild dish soap (that's right, it's okay to use a little soap!) and a scouring pad or a cast iron pan cleaning brush. Wash it, scrub it, rinse it, then wipe it out well and season it with a few drops of oil and store with a paper towel covering the cooking surface.
Turn off the heat and allow the cast iron skillet to cool in the oven. This allows the seasoning to further cure and adhere to the iron.
Why Olive Oil Is Good for Skillet Seasoning. Olive oil is a great option for seasoning your cast iron skillet because it is affordable and easy to find. It also has a high smoke point, which means it can withstand high temperatures without burning.
The best oil to season your cast iron, according to Ross, is Crisco. It's not only versatile and easy to find, but it's also food safe. You need to reseason your cast iron only occasionally—the pans actually get better with age when cared for properly—but you should still apply a fine layer of oil after every use.
Decades ago, soaps were made with lye and vinegar, and they were too harsh for use on cast iron pans. They would indeed strip away oil and could remove seasoning. But today's soaps, especially ones that are made with eco-friendly solutions, are often too mild to remove seasoning.
Cast iron cookware's disadvantages include its heavy weight, the need for seasoning and maintenance, potential reaction with acidic foods, and lack of slickness for delicate cooking tasks.
If you see some raised, splotchy residue on your skillet, which often looks like a spiderweb or spotted pattern, this is most likely some oil residue. This sticky situation can occur when you season your pan with a little too much oil, or if some oil hasn't fully polymerized and turned into seasoning yet.
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.
Easiest to Maintain: Le Creuset 10-Inch Cast Iron Skillet
Le Creuset's skillets are coated with matte black enamel that eliminates the need for seasoning or special care when cleaning. You can use this pan over high heat and clean it with soap and water without a worry.