Seasoning A Cast Iron Pan
Check out this easy tutorial on how to season cast iron pans so they cook like non-stick - great for frying, cooking eggs or even pasta dishes. You'll also learn tips for making cast iron cookware last for generations.
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Servings: 1 pan
Equipment
- Bristled scrub brush
- Paper towels
Ingredients
- 1/2 cup kosher salt
- 1-2 tbsp coconut oil
- 1 tsp dish soap
Instructions
- Pour half a cup of kosher salt into your cookware and scrub with paper towel. Cast iron cookware is extremely porous, so the kosher salt with help to remove any dust or impurities that have become lodged in the metal.
- Once you’ve scrubbed your cookware inside and out, wash it with hot water and dish soap. Now, preheat your oven to 400ºF so it’s ready for step 3.
- Very important – Dry your cast iron cookware very well! You do not want the pot or pan to have any leftover moisture on it when you begin the next step.
- Add 1-2 tbsp of coconut oil to a pan or paper towel and cover it in a thick layer of oil.
- After the pan is slathered in oil, place it on your oven at 450ºF for 30 minutes, or until the surface is significantly darker than before. If your oven starts to smoke don’t worry, just have a towel ready to clear the smoke from your fire alarm.
- Repeat steps 3 and 4 until your pan is completely black (usually takes about 3 or 4 oil layers and heating sessions).
- In between each process, make sure that you give your cookware a chance to cool down to room temperature before covering it with oil again.
- After that, you'll have a perfectly seasoned cast iron pot, pan or skillet. Enjoy cooking your next meal.
Notes
If you have a new cast iron pan, do all 6 steps.
If you're seasoning a pan you already have, start with step 4.