How to season and care for cast iron
A routine that takes two minutes.
What seasoning is
Seasoning is a thin layer of oil baked onto iron until it becomes hard and slick. It is not a coating that comes from a tin; it builds with use. A new pan from the factory is pre-seasoned, and every time you cook with fat it improves.
Daily routine
- Cook. Let the pan cool until you can safely handle it, but clean it while it is still warm.
- Wash with hot water and a brush. A drop of washing-up liquid is fine.
- Dry with a cloth, then 1 minute on a low heat to drive off all moisture.
- Wipe a few drops of oil over the surface with a paper towel until it looks barely shiny.
Never
- Soak it in the sink.
- Leave it to air dry wet.
- Put it in the dishwasher.
- Pour cold water into a very hot pan.
Re-seasoning in the oven
- Scrub and wash the pan, dry it completely.
- Rub a very thin layer of a neutral oil over the whole pan.
- Wipe it again as if you want to remove it all. Excess oil makes a sticky finish.
- Bake upside down at 200 C for an hour, with a tray under it to catch drips.
- Let it cool in the oven.
If it rusts
Scrub the rust off with steel wool or a stiff brush, wash, dry, and re-season as above. Rust on cast iron is cosmetic and fixable.
If food sticks
Usually the pan was not hot enough, there was too little fat, or you moved the food too soon. See how to sear.
Olive oil spray bottle
A few sprays make a thin layer of oil easy to apply after cleaning.
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