The How and Why
of Seasoning Cast Iron
|by Susie Lyons
One of the staples of kitchens everywhere for
centuries, cast iron skillets have been around a
long time… and for good reason.
They’re durable, easy to use, easy to clean, and,
let’s face it, there is something special about
the taste of food prepared in a cast iron skillet.
Seasoning is the process of treating the cast
iron with oil and heat to keep it from rusting
and corroding. After all, it is made of iron and
iron is more porous than it appears.
When you season a cast iron skillet, the oil
sinks into the pores and oxidizes when heated
– providing protection from moisture.
It’s a little more work than the run of the mill
stainless steel but it’s definitely worth it for
a skillet that will provide so many delicious
meals and could very well be passed down
through generations.
Seasoning is easy. Here’s what you’ll need:
•
•
•
•
10
Cast iron skillet
Aluminum foil
Mild dish soap
Stiff brush or a scrubbing sponge (NOT
STEEL WOOL)
• Clean dry cloth (preferably cotton) or
paper towels
• Canola oil or vegetable oil
• Oven
First, place a sheet of aluminum foil on the
rack below the center rack of your oven and
preheat to 325° F.
Next, wash your cast iron skillet with warm,
soapy water and your sponge or brush. This
will be probably be the last time you use soap
on your cast iron skillet unless something really gets baked on that won’t come off with just
hot water and scrubbing.
After washing and rinsing well, dry your skillet completely.
Now, use your paper towels or cloth to apply
a thin coat of canola oil or melted vegetable
oil to both the inside and the outside of your
skillet.
Place the skillet upside down on the center
rack in your oven and bake for one hour. The
foil will catch any oil that drips off your skillet.
That’s it. Now your skillet is seasoned. You
will need to keep it seasoned after every time
you have to wash it with soap if something
bakes on — or at three or four times a year.