How to Season a New Cast Iron Skillet

Getting your new cast iron skillet ready for cooking can feel like a bit of a ritual, but it’s a straightforward process that gives you a seasoned, reliable surface that can handle everything from a fried egg to a hearty stew. Seasoning cast iron is essentially about forming a protective, non-stick layer by bonding oil to the pan’s surface. This layer not only makes it easier to cook with but also shields the iron from moisture, preventing rust. So, let’s go over how to season your new skillet, from the initial cleaning to the application of oil and the baking process that gives cast iron its characteristic glossy, non-stick finish.

Step 1: Prepare Your Cast Iron for Seasoning

The first thing you’ll want to do is clean your new skillet thoroughly. Even though many cast iron skillets come pre-seasoned, it’s a good idea to start with a fresh layer of seasoning, especially if you’re aiming for a non-stick surface that’s built to last. Grab a bit of mild dish soap and a soft sponge (yes, soap is okay here), and give it a gentle scrub to remove any residue from manufacturing or packaging. You don’t need to go overboard, but a light wash will clear away anything that could interfere with seasoning.

Once cleaned, drying the skillet thoroughly is key. Cast iron is prone to rust if left wet, so you’ll want to make sure no moisture is lingering before you move on to the oiling stage. The best way to ensure it’s completely dry is to place the skillet on a stovetop burner over low heat for a few minutes, letting any remaining moisture evaporate. When you can feel that the skillet is warm and see that it’s fully dry, it’s time to move on.

Step 2: Apply the Oil

Choosing the right oil is a big part of the seasoning process. The goal is to use an oil with a high smoke point—this allows it to bond to the surface of the skillet without breaking down under the high heat you’ll use. Popular choices include vegetable oil, grapeseed oil, or canola oil. Some people swear by flaxseed oil because it creates a durable, glossy layer, though it does tend to cost a bit more. Any of these options will work well, so use what you have or prefer.

Pour a small amount of oil into the skillet—a teaspoon or two will be plenty. Then, using a clean cloth or paper towel, spread the oil around, coating the entire surface of the skillet, including the handle and the outer edges. Be sure to get into every crevice, as a thorough, even coat is essential for good seasoning. However, it’s just as important to wipe off any excess oil. Once you’ve coated the skillet, take another paper towel and go over it again, removing as much oil as possible. The skillet should look barely glossy, not greasy—excess oil can lead to a sticky, uneven seasoning layer.

Step 3: Bake the Cast Iron

Now that the skillet is ready, preheat your oven to around 450°F (232°C). Place a piece of aluminum foil or a baking sheet on the rack below where you plan to put the skillet to catch any drips, though if you’ve wiped away the excess oil well, there should be minimal mess. When the oven is heated, place the skillet upside down on the middle rack; this position helps prevent pooling of oil on the cooking surface, which can create uneven spots in the seasoning.

Bake the skillet for about an hour. During this time, the oil will polymerize, bonding to the metal and forming a solid, non-stick layer. After an hour, turn off the oven and let the skillet cool inside. This gradual cooling helps the seasoning process finish evenly, and it also saves you from handling a hot skillet right away. When the skillet is cool to the touch, you’ll see that it’s taken on a slightly darker, smoother finish—this is your new seasoning layer.

Step 4: Repeat the Seasoning Process

For a brand-new skillet, one round of seasoning might be enough to get started, but if you want to build a stronger, longer-lasting layer, it’s worth repeating the oiling and baking process two to three more times. This extra effort will give the skillet a more consistent non-stick surface and help prevent rust in the long run. With each cycle, you’ll notice the skillet becoming a bit darker and smoother, setting it up for easier cooking and cleaning down the road.

If you have the time, doing this on a day when you can complete the cycles, back-to-back can be helpful, though it’s not essential. The additional layers create a stronger surface that will stand up to regular use, so if you’ve got a few hours, it can be worth it to do a few rounds of seasoning all at once.

How to Maintain Your Seasoned Cast Iron

Once your cast iron skillet is seasoned, keeping it in good shape is simple with a few basic habits. After each use, clean it with warm water and a soft brush or sponge; if there’s stubborn food residue, a bit of coarse salt works well as a gentle scrub. Avoid soaking cast iron in water, as it can cause rust, and always dry it thoroughly, ideally by placing it on a warm stovetop for a minute or two.

A well-seasoned cast iron skillet will continue to improve as you cook with it, especially with high-fat foods like bacon or roasted vegetables that help reinforce the non-stick layer. And if you ever notice it starting to lose its shine or feel a bit sticky, a quick refresh with one or two rounds of seasoning will bring it back to form. With this foundation, you’ll find your skillet becoming a trusted kitchen staple, ready to tackle whatever you’re cooking up.