Season Cast Iron

Restore seasoning on bare cast iron with a very thin coat of suitable cooking oil baked as the cookware maker directs. Enameled cast iron does not need this treatment.

Season bare cast iron

1. Wash the pan, using a little dish soap if needed. Remove loose rust using the maker’s restoration method and dry completely. Soap is not forbidden in routine cast-iron care.
2. Rub a thin layer of an approved oil over the inside and outside. Wipe away excess until the surface looks nearly dry; pooled oil can leave sticky spots.
3. For the Lodge procedure cited below, place it upside down in an oven at 450–500°F for one hour. Use a lower rack to catch drips as directed, not foil on the oven floor. Follow different instructions for another maker or unusual handles.
4. Let it cool safely in the oven before handling. Ventilate and stop if excessive smoke indicates too much oil or another problem.

Check the result

Once cool, the surface should feel dry rather than tacky. Sticky areas usually need correction to the oil layer, not a thicker coating. A single coat does not guarantee a glossy black pan.

After cooking, wash, dry promptly, and apply a light protective coat if the maker recommends it. Do not leave the pan soaking or put it in the dishwasher.

Sources and scope

• Lodge: seasoning instructions

These references support the guidance above. Source review is not a hands-on test of your home or a certification of a product. Follow the instructions for your exact model and local requirements.