Care & Seasoning

Your one-stop guide to care, restore & cook like a pro

Quick & Easy Way to Season Cast Iron

  • • 🧼 Scrub with warm, soapy water

    • 🔥 Dry completely—heat on stove to evaporate moisture

    • 🧽 Remove rust if needed (steel wool or vinegar soak)

  • • 🛢️ Use high-smoke-point oil: grapeseed, flaxseed, or canola

    • 🖐️ Rub a thin layer over entire surface (inside, outside, handle)

    • 🧻 Wipe off excess—pan should look dry, not greasy

  • • 🔄 Place skillet upside down on top oven rack

    • 🧺 Put foil or tray below to catch drips

    • 🔥 Bake at 450–500°F for 1 hour, then cool in oven

  • • 🔁 One round = base layer

    • 💪 Three rounds = durable, glossy finish

    • 🧲 Builds a slick, non-stick surface over time

  • • ❌ No olive oil—low smoke point

    • ❌ Don’t skip drying—moisture = rust

    • ❌ Don’t over-oil—thin layers only

  • • 🍳 Cook fatty foods early on to build seasoning

    • 🍅 Avoid acidic foods until seasoning is solid

    • 💦 Clean with hot water and a brush—skip soap unless re-seasoning

    • 🌬️ Dry immediately and rub with a touch of oil before storing

Season Smarter: Top Oils at a Glance

Check out our full seasoning oils guide—over on the blog

A collage of various oils, fats, and ingredients including coconut, canola oil, olive oil, avocado oil, butter, cheese, bacon, sunflower oil, and balsamic reduction, with text reading "Seasoning Oils & Fats for Cast Iron."

    • Smoke Point: ~420°F

    • Polymerization Strength: Excellent, forms a durable, slick seasoning.

    • Longevity: Long-lasting, holds up well over time.

    • Taste & Residue Impact: Neutral taste with no sticky residue.

    • Rancidity Risk: Moderate, store properly to avoid spoilage.

    • Price & Accessibility: Affordable and widely available.

    • Health & Nutritional Factors: High in polyunsaturated fats.

    • Smoke Point: ~225°F

    • Polymerization Strength: Exceptional, creates a hard, glass-like seasoning.

    • Longevity: Long-lasting but can be brittle.

    • Taste & Residue Impact: Can leave a slight odor.

    • Rancidity Risk: High—prone to spoilage. Store refrigerated.

    • Price & Accessibility: Expensive and harder to find.

    • Health & Nutritional Factors: High in omega-3 fatty acids.

    • Smoke Point: ~400°F

    • Polymerization Strength: Good, forms a decent seasoning.

    • Longevity: Moderate, requires periodic re-seasoning.

    • Taste & Residue Impact: Neutral taste, may leave slight residue if applied too thickly.

    • Rancidity Risk: Low—stores well.

    • Price & Accessibility: Very affordable and widely available.

    • Health & Nutritional Factors: High in monounsaturated fats.

    • Smoke Point: ~400°F

    • Polymerization Strength: Good, forms a decent seasoning layer.

    • Longevity: Moderate, needs occasional touch-ups.

    • Taste & Residue Impact: Neutral taste, can leave residue.

    • Rancidity Risk: Low—stores well.

    • Price & Accessibility: Affordable and widely available.

    • Health & Nutritional Factors: Varies by brand, typically a mix of fats.

    • Smoke Point: ~520°F

    • Polymerization Strength: Excellent, forms a long-lasting seasoning.

    • Longevity: Very durable, resists breakdown.

    • Taste & Residue Impact: Neutral taste, minimal residue.

    • Rancidity Risk: Low—very stable.

    • Price & Accessibility: Expensive and harder to find.

    • Health & Nutritional Factors: High in monounsaturated fats.

    • Smoke Point: ~440°F

    • Polymerization Strength: Good, creates a decent seasoning layer.

    • Longevity: Moderate, lasts reasonably well.

    • Taste & Residue Impact: Neutral taste, can leave residue.

    • Rancidity Risk: Moderate—prone to spoilage.

    • Price & Accessibility: Affordable and widely available.

    • Health & Nutritional Factors: High in polyunsaturated fats.

    • Smoke Point: ~360°F

    • Polymerization Strength: Fair, but less effective than liquid oils.

    • Longevity: Short-lived, requires frequent re-seasoning.

    • Taste & Residue Impact: Can leave sticky residue.

    • Rancidity Risk: Low—stores well.

    • Price & Accessibility: Affordable and widely available.

    • Health & Nutritional Factors: Contains hydrogenated fats.

    • Smoke Point: ~375°F

    • Polymerization Strength: Good, creates a smooth seasoning.

    • Longevity: Moderate, but can degrade over time.

    • Taste & Residue Impact: Adds slight flavor, smooth seasoning.

    • Rancidity Risk: High—can spoil if not stored correctly.

    • Price & Accessibility: Affordable and widely available.

    • Health & Nutritional Factors: High in saturated fats.

    • Smoke Point: ~375°F

    • Polymerization Strength: Good, creates a smooth seasoning.

    • Longevity: Moderate, but can degrade over time.

    • Taste & Residue Impact: Adds strong flavor, smooth seasoning.

    • Rancidity Risk: High—can spoil quickly.

    • Price & Accessibility: Free if you cook bacon!

    • Health & Nutritional Factors: High in saturated fats.

    • Smoke Point: ~350°F

    • Polymerization Strength: Fair, forms a seasoning layer but less durable than others.

    • Longevity: Short-lived, needs frequent reapplication.

    • Taste & Residue Impact: Can leave a coconut flavor.

    • Rancidity Risk: Moderate—stores reasonably well.

    • Price & Accessibility: Affordable and widely available.

    • Health & Nutritional Factors: High in saturated fats.

  • Best Overall: Grapeseed Oil and Flaxseed Oil provide the strongest polymerization and longest-lasting seasoning.

    • Budget-Friendly Choices: Canola Oil and Vegetable Oil are widely available and effective.

    • Premium Option: Avocado Oil offers excellent durability but is more expensive.

    • Traditional Choices: Lard and Bacon Fat work well but can go rancid over time.

    • Avoid for Long-Term Use: Coconut Oil and Crisco may not provide the most durable seasoning.

The Master’s Tour

Discover the secrets to seasoning your cast iron skillet with expert tips from YouTube Shorts and helpful links.

From seasoned chefs to passionate home cooks, these quick and easy videos share insider tricks for achieving a perfectly seasoned skillet.

Whether you’re a beginner or striving for restaurant-quality results, it’s time to level up your cast iron skills.

Cast Iron Quick Care Guide

    1. Clean the pan – Wash with warm water and mild soap, then dry completely.

    2. Apply oil – Coat the pan with a thin layer of vegetable oil or flaxseed oil.

    3. Heat it – Place upside down in an oven at 450–500°F for about an hour.

    4. Cool down – Let it cool before storing or using.

    5. Repeat as needed – Regular seasoning keeps it in top shape.

    6. Check out our Seasoning page and blog for more in-depth tips, guides and tutorials.

  • Cleaning cast iron is simple but requires special care:

    1. Skip the soap – Use warm water and a stiff brush or sponge.

    2. Remove stuck food – Scrub gently with salt or a little baking soda.

    3. Dry thoroughly – Prevent rust by drying completely with a towel.

    4. Oil it – Apply a thin layer of oil to keep the seasoning intact.

    5. Store properly – Keep it in a dry place to avoid moisture buildup.

    Follow these steps to keep your cast iron in top shape for years! 🔥

  • Here are key things to avoid with cast iron cookware:

    1. Skipping seasoning – Always maintain the oil coating to prevent rust.

    2. Using soap or soaking – Harsh soap or prolonged water exposure can strip seasoning.

    3. Cooking acidic foods – Tomato-based or citrus-heavy dishes can wear down the seasoning.

    4. Storing wet – Always dry completely to prevent rust.

    5. Using metal utensils – Scraping can damage the seasoning layer.

    Taking care of these will keep your cast iron performing beautifully for years! 🔥

  • Restoring cast iron cookware requires removing rust and re-seasoning:

    1. Scrub off rust – Use steel wool or a stiff brush with warm water.

    2. Wash and dry – Clean thoroughly, then dry completely.

    3. Re-season – Apply a thin layer of oil and bake at 450–500°F for an hour.

    4. Cool and maintain – Let it cool, then continue seasoning regularly.

    With these steps, your cast iron will be as good as new! 🔥