A kitchen catastrophe was just barely avoided this past week, though my once-perfect skillet wasn’t so lucky. One small mistake turned a trusted, well-seasoned pan into a scorched, battered mess. But this isn’t just a story of misfortune, it’s a tale of redemption. With patience, determination, and a little avocado oil, I set out on a mission to bring my skillet back to life. Follow along on the journey to recovery.

Seasoning a cast iron pan involves applying a thin layer of oil and heating it until it polymerizes, forming a hard coating that protects the pan. The best oils for seasoning have high smoke points, rich unsaturated fat content, and excellent polymerization properties.

Yes to Cast Iron on Induction Stovetops—But!

Induction cooking has surged in popularity, offering efficiency, precision, and sustainability. But can your trusty cast iron skillet make the switch? The answer is yes—with a few considerations. Cast iron is naturally induction-friendly, but its weight, texture, and heat retention require extra care. In this guide, we explore the pros, cons, and best practices for using cast iron on induction cooktops, so you can cook confidently while protecting both your skillet and your stove.