Seasoning Cast Iron: Expert Tips from 10 American Brands
Cast iron cookware is cherished for its durability, versatility, and timeless appeal. It’s one of the few cookware types that seamlessly transitions from stovetop (including convection) to oven, gas grill, charcoal fire, or an open flame at your favorite campsite.
But, seasoning is the key to unlocking cast iron’s legendary performance. A well-seasoned skillet can last for generations, becoming even better with time.
Most brands ship their cast iron pre-seasoned and ready for use. While regular cooking will add protective layers of seasoning to improve the pan’s performance, you’ll likely experience minor sticking early on.
If you want to enhance or speed up the seasoning process, the internet is packed with advice—some helpful, some not so much. To cut through the layers of bad seasoning, I reviewed seasoning tips from 10 top American brands, and here’s what I found.
What Is Seasoning?
Simply stated, seasoning is like giving your cast iron skillet a special protective coat to make it work better and last longer. This is accomplished by heating oil until it starts to smoke. When the oil gets really hot, it changes and sticks to the skillet, filling in those tiny holes on the surface. This creates a natural non-stick surface and acts as a protective barrier against rust, keeping your skillet performing beautifully for years to come.
When To Season Your Cast Iron?
Here’s when you should give your skillet some seasoning love:
Upon Purchase – If it’s not pre-seasoned, it needs oil before first use.
After Cooking Acidic Foods – Tomatoes, vinegar, and citrus can weaken seasoning.
If the Surface Looks Dull or Rusty – Sticking food is a sign it’s time for a refresh.
For Routine Maintenance – Occasional seasoning keeps the pan at peak performance.
4 Proven Ways to Season Cast Iron
1) Normal Cooking Method
Cooking in your skillet with oils and fats regularly is the easiest way to season. Frying chicken, bacon, sautéing onions, or baking cornbread in a well-oiled pan all work wonders to build and maintain the non-stick layer over time. Just use it!
2) Stove Top Method
For a quick seasoning boost:
Heat the skillet over medium-high heat until warm.
Apply a thin layer of oil (see options below).
Allow the oil to heat and smoke slightly, then remove from heat.
Wipe away any excess and let it cool completely.
3) Oven Method
For a deeper and more durable seasoning process:
Preheat the oven to 450-500°F (232°C). Oven temperature brand recommendations vary but this range is the average.
Coat the skillet lightly with oil.
Place the skillet upside down on a middle rack (with foil beneath to catch drips).
Bake for one hour, then turn off the oven and let the skillet cool inside.
Repeat 2–3 times for a stronger seasoning layer.
4) Extra Special Oven Method: Gradual Temperature Boost for Superior Seasoning
For a stronger, longer-lasting seasoning layer, start low and slow instead of blasting the pan with high heat immediately.
1. Preheat the oven to 200°F (93°C). Unlike traditional methods, starting at a lower temperature allows the oil to bond more effectively.
2. Warm the pan on the stovetop for 5 minutes to remove lingering moisture. Once dry, place the pan in the 200F degree oven for 10 minutes, then remove it and increase the heat to 300°F (149°C). This slow preheating opens the iron’s pores, helping it absorb seasoning more efficiently.
3. Place the skillet back in the oven at 300°F, upside down for 10 minutes to prevent oil pooling. Remove it, set it on the stove, and wipe away any excess oil—this ensures a smooth, even coat before the final baking stage.
4. Crank up the heat to 400°F (204°C). Once it reaches temperature, return the pan to the oven and leave it untouched for one hour. Avoid opening the oven, as keeping the temperature constant is crucial. Let the pan cure inside the oven for an additional hour after turning off the heat.
This method builds a tougher seasoning layer by gradually increasing heat, ensuring maximum durability and non-stick performance.
🔥Expert Tip for All Methods
After applying a layer of oil to the skillet, make sure to rub off most of the oil, leaving only a very thin layer prior bringing on the heat. This will prevent dripping, excess buildup, and ensure an optimal seasoning process.
Choosing the Best Oil for Seasoning
| Oil Type | Smoke Point | Notes |
|---|---|---|
| Flaxseed Oil | ~225°F (107°C) | Forms a tough seasoning layer but can flake over time. |
| Canola Oil | ~400°F (204°C) | Affordable and easy to find. Works well for general seasoning. |
| Grapeseed Oil | ~420°F (216°C) | Neutral flavor with good polymerization. |
| Avocado Oil | ~520°F (271°C) | High smoke point, excellent durability. |
| Vegetable Shortening | ~360°F (182°C) | Traditional choice for many cooks. |
| Lard | ~375°F (191°C) | Gives cast iron a rich patina but requires maintenance. |
🔥Many experts praise flaxseed oil for its hard seasoning layer, while avocado oil provides excellent durability. Choose based on your personal preference.
Final Thoughts
Seasoning is the lifeblood of a cast iron skillet as it transforms a raw iron surface into a non-stick, rust-resistant, cooking powerhouse. Whether you build seasoning over time through everyday cooking or fast-track the process with stovetop and oven methods, proper care ensures your skillet lasts for decades. If you’re new to cast iron, just remember: The more you use it, the better it gets.
For a simple to follow seasoning guide and expert insights from top cast iron influencers and brands, visit the dedicated Seasoning Page at castironskilletguy.com.
🍳 How do you season your cast iron? Drop your favorite method in the comments!