The Ultimate Guide to Seasoning Cast Iron Cookware

Seasoning creates a layer of baked-on oil that gives cast iron cookware a natural, easy-release finish that improves with each use. In this article, you will learn tips for seasoning cast iron cookware to perfection, ensuring a non-stick surface and long-lasting durability.

Tips for Seasoning Cast Iron

Think of cast iron care like skincare—just as skin needs moisturizing after cleansing, cast iron needs oil after washing to maintain its protective layer. Apply oil while the pan is still warm so it absorbs better, using a small amount to start and adding more as necessary. Oils with a high smoke point are best for high-heat cooking to avoid a burnt taste.

Not all cooking oils are the same. Each has unique smoke points, allergen considerations, and suitability with different surfaces, making some oils better than others for seasoning cast iron. This guide will review various oils’ benefits and drawbacks, helping you select the best one to keep your cast iron in prime condition.

When to Strip and Re-Season Cast Iron

When cast iron needs a deep clean and fresh seasoning:

Rust

The presence of rust is likely going to require some elbow grease or chemicals to remove. In removing the rust you’ll also end up removing the protective layer of oil. And because you want a nice even coat all around your cast iron, the best/easiest way to achieve this is going to be stripping and re-seasoning of the entire piece. The exception here, as there always is one, is the amount of rust. If it’s very shallow and/or a very small surface area, and/or not in direct contact with food, you may be able to address the problem area only with a stiff pad and apply seasoning as normal.

Oily Sticky Texture

Much like the rancid oil we will talk about next, a piece of cast iron with an oily sticky texture is a sure sign that something went wrong. This will often happen if the cast iron was not hot enough to absorb the oil you coated it with after routine care, or you put on too much. Without the proper routine care and maintenance of your cast iron, you’re likely to create a build-up or residue on the cast iron (can be outside or inside) and it will not come off with a deep wash only. You’ll need to essentially burn off or strip and re-season the cast iron to remove all the excess oil that did not absorb properly.

Rancid Oil

If you haven’t used a cast iron cookware piece in over a year, you may notice a rancid smell. This is because all oil has a shelf-life and if left alone without use and further application, the oil on your cast iron could have gone bad. In this case, you may be able to scrub and wash it with Dawn dish soap to remove a layer of oil and simply continue to re-seasoning it. However, with cast iron being as porous as it is, you may find that stripping and re-seasoning the piece from the base level is the only way to get rid of the rancidity.

Dirt and Grime

This is a little more peace of mind. But if you find an old piece of cast iron at a New England barn sale, for example, and it has been exposed to the elements and creatures that live in the area (cats, mice, rats, etc). you’ll likely want to give it more than just a tough scrub with dawn dish soap. Being sure to remove any possible remnants of fecal matter and germs in this case, would be wise.

Does enameled cast iron need to be seasoned?

Enameled Cast Iron

Enameled cast iron doesn’t need seasoning. The enamel coating protects the pan, making it safe for soap washing and even dishwasher cleaning.

No enameled cast iron does not need to be seasoned. Enameled cast iron, while cast iron in the center, is coated with a glass mixture virtually sealing the cast iron. This is why you can wash enameled cast iron with soap and even run it through the dish washer and not worry about harming the actual cast iron. For more information on enameled cast iron, check out this post.

Seasoning Cast Iron Cookware: Smoke Points

Smoke points of oils can help you decide what oil is best for seasoning your cast iron based on what you cook the most. Smoke points are not the only point though. While smoke point can be an indication of burning oil, which can leave an awful taste in your food, smoke being present is not the only thing to consider.

Smoke Points

Choosing an oil for cast iron seasoning depends on the smoke point. Oils with higher smoke points perform better at high temperatures and won’t leave a burnt flavor.

Refined vs. Unrefined Oils

• Unrefined (Naturally Processed) Oils: Extracted through pressing methods, these oils, like extra virgin olive oil, retain more nutrients.
• Refined (Chemically Processed) Oils: Chemicals are used to extract and purify these oils, giving them a higher smoke point and longer shelf life but reducing their nutritional value.

Types of Fats in Oils

• Saturated Fats: These are solid at room temperature, like coconut oil.
• Unsaturated Fats: These are liquid at room temperature, with options like monounsaturated (one double bond) and polyunsaturated fats (multiple double bonds).

Best Recipes to Season Cast Iron

Use your new or freshly seasoned cast iron for recipes high in fats and oils—like bacon, cakes, and pot roasts—to help reinforce the seasoning layer with regular use.

Why I Cook with Cast Iron

Cast iron is a highly versatile, durable, and cost-effective choice that provides even heating and non-stick performance. It’s easy to maintain and can be a treasured family heirloom, usable on the stovetop, in the oven, or over an open flame.

Final Thoughts

For everyday cast iron care, I suggest using lard, avocado oil, EVOO, coconut oil, and/or peanut oil. Each oil has unique benefits, so select the one that best suits your cooking habits and health needs.

If you have other oils you’re curious about or have questions, leave a comment below, and I’ll be glad to help!

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