Bought a new cast iron pan? Don’t use it right away – season it first

A cast iron pan is a kitchen investment that, with the right care, can last for generations. But before you start cooking with it, there’s one crucial step you can’t skip: seasoning. Seasoning not only enhances the performance of your cast iron but also protects it from rust and gives it that coveted non-stick quality. Here's how to season your new cast iron pan properly:

Step 1: Clean the pan
Your new cast iron pan might have a factory coating or residual oils, which need to be removed before seasoning. Use warm water and mild dish soap to clean the pan thoroughly. A scrubbing brush or steel wool will help remove any protective coatings. Once clean, dry it completely with a clean towel.

Step 2: Dry the pan
It’s important to dry your pan thoroughly to prevent any rust. To do this, place the pan on the stove over medium heat for a few minutes to ensure all moisture evaporates.

Step 3: Apply oil
Once your pan is dry, it’s time to apply oil. Choose a high-smoke-point oil like vegetable oil, sunflower oil, or refined coconut oil. Avoid oils with low smoke points, such as olive oil. Using a paper towel or clean cloth, apply a thin, even layer of oil to the entire surface of the pan — inside, outside, and on the handle (if it’s metal).

Step 4: Heat the pan
Place the oiled pan on the stove and heat it on medium-high heat. Let it heat for 10-15 minutes, or until the oil starts to smoke. This is when the oil bonds to the cast iron, creating a durable, protective layer.

Step 5: Cool down
Once the oil begins to smoke, reduce the heat to low and allow the pan to cool naturally. The cooling process allows the oil to set and form the seasoning layer.

Step 6: Wipe off excess oil
After the pan has cooled, wipe off any excess oil with a clean paper towel. The pan should now have a shiny, darker appearance — that’s your first layer of seasoning!

Step 7: Repeat the process (optional)
For a more resilient seasoning, repeat the oiling and heating process 2-3 more times. Each additional layer will strengthen the non-stick surface and help the pan last longer.

Step 8: Regular maintenance
To maintain your seasoning, avoid using soap to clean the pan. Instead, wipe it down with a damp cloth or scrub it with hot water. After cleaning, dry the pan thoroughly and apply a thin layer of oil to protect the seasoning.

Why season your cast iron pan?
Seasoning not only prevents rust but also creates a natural non-stick surface, improving your cooking experience. It makes your pan more durable, enhancing its heat retention and ensuring your meals are cooked evenly every time.