How to Season a Cast Iron Pan (First Time and Maintenance)

A well-seasoned cast iron pan is essentially non-stick, indestructible, and gets better with every use. But it needs a different kind of care than regular cookware — and the seasoning step trips up a lot of new owners.

Here's the full process, start to finish.

What Is Seasoning?

"Seasoning" isn't about salt and pepper — it's the thin layer of polymerized oil bonded to the cast iron surface. When oil is heated past its smoke point in a thin layer, it undergoes polymerization: the fat molecules cross-link into a hard, plastic-like film that bonds to the metal. Build up enough layers and you have a smooth, naturally non-stick surface.

New cast iron from Lodge comes pre-seasoned, but the factory layer is thin. A few rounds of proper oven seasoning before first use makes a big difference.

What You'll Need

• Cast iron skillet or pan
• Neutral high-smoke-point oil (Crisco, canola, or Lodge Seasoning Spray)
• Paper towels
• Oven

Good pans to start with:

• Lodge 10-Inch Cast Iron Skillet — the standard recommendation; affordable, widely available, excellent quality
• Lodge 12-Inch Cast Iron Skillet — better for larger families; fits two steaks

Affiliate disclosure: This page contains affiliate links. We may earn a commission at no extra cost to you.

Initial Seasoning: Step by Step

1. Wash the Pan

Before the first seasoning, wash the pan with hot soapy water and a brush to remove any manufacturing residue. Rinse completely.

2. Dry Thoroughly

Dry with a towel, then place the pan on a burner over medium heat for 2–3 minutes to drive out all moisture. Cast iron rusts quickly if put away damp.

3. Apply a Thin Layer of Oil

Using a paper towel, apply a thin coat of oil to every surface — inside, outside, handle, bottom. Every surface.

This is the most common mistake: people use too much oil. More oil = sticky, gummy result, not a better seasoning. Use just enough to coat thinly — wipe off any excess until the pan looks almost dry.

4. Bake Upside Down

Place the pan upside down in a 450–500°F oven. Put a sheet of foil on the rack below to catch drips.

Bake for 1 hour. Let cool completely in the oven (or transfer to a cool burner after 15 minutes).

5. Repeat 3–4 Times

Each round builds another layer. After 4–5 rounds, you have a solid foundational seasoning. The pan will darken from grey to a rich black.

The whole process takes about 4–5 hours in total but only 10 minutes of active work per round.

Daily Maintenance

For everyday upkeep, the rule is simple: cook with it, dry it, oil it.

After cooking:

1. While the pan is still warm (not blazing hot), rinse with hot water
2. Scrub with a brush or chainmail scrubber — not steel wool for routine cleaning
3. Heat on the burner for 1–2 minutes until completely dry
4. Apply a few drops of oil while still warm, rub in with a paper towel until the surface looks very lightly oiled (not greasy)
5. Store in a dry place

What to cook for early seasoning: Fat-heavy foods like bacon, sausage, fried chicken, and pan-fried steak actively add seasoning. Avoid acidic foods (tomato sauce, citrus) and long-simmered liquids in a new pan — they can strip thin seasoning.

Fixing a Damaged Pan

Sticky or gummy surface — caused by too much oil. Heat the pan on the stove until it smokes, wipe with a dry paper towel, and bake in the oven at 500°F for 1 hour without adding more oil. The excess will burn off.

Rust spots — scrub with steel wool, wash, dry completely on the stove, then re-season with 3–4 oven cycles.

Food sticking — usually means seasoning has worn thin in spots. Season 2–3 rounds and make sure you're preheating the pan properly before adding food.

Preheating: The Missing Step

Even a well-seasoned pan sticks if you add cold food to a cold pan. Cast iron heats unevenly at first — always preheat on medium heat for 2–3 minutes before adding oil and food. The pan is ready when a drop of water skitters and evaporates immediately.

This alone solves 80% of "my cast iron is sticky" complaints.