How should I season a cast iron pan?
Part of our Frequently Asked Culinary Questions. Click to see more answers to your questions.
A seasoned cast iron pan is one that has a protective coating created by oils that have been heated in the pan.
It used to be that all cast iron pans had to be seasoned by the cook in their own kitchen. Now, many cast iron pans are sold pre-seasoned and ready to use. Wash a new pan to remove any protective coating, then dry it thoroughly. Even a “pre-seasoned” pan should be kept very dry to prevent rust.
To prepare an unseasoned pan, coat it lightly on all sides with vegetable oil, put it in a hot oven until well heated, then let it cool. You can repeat this process a few times, but it takes repeated use for an unseasoned pan to develop a patina. Be sure to wash and dry it with care. Cared for properly, a cast iron pan will eventually become virtually nonstick.
