Cast iron pan on a piece of cloth

How To Season A Cast Iron Pan, New Or Old

NEWS

By HELENA NICHOLS

Seasoned cast iron pans on a stovetop

All About Seasoning

Seasoning refers to a baked-on oil coating. When baked onto the pan, the oil turns dark and carbonizes, creating the non-stick coating cast iron is known for.
Rusted and old cast iron pan
Only pans with exposed cast iron need seasoning, or pans only partially covered in enamel. The exposed cast iron will wear down over time, especially if it's been over-cleaned.
Two rusty and old cast iron pans
To check if your pan needs to be seasoned, check for rust and look at the color. A seasoned pan will be deep black and shiny, while an unseasoned one will look like gray metal.
Oil, pastry brush, and box of kosher salt on counter

Tools Required

First, you need a pan requiring some TLC, a little dish soap, and water in addition to steel wool or a scrubber and coarse salt to remove any rust.
A small glass bowl of oil
You also need oil with a high smoke point that can be carbonized. Canola is ideal, with a smoke point of at least 400 degrees F, but grapeseed or sunflower oil will also work.
Cast iron pan scrubbed with salt and rough sponge

Remove Any Rust

If your pan has rust, take a little steel wool and scrub until you’re left with clean metal. You can also scrub the pan using coarse ground salt and a rough sponge.
Wet pan being dried with towel

Clean With Soap

Clean your cast iron with soap and water. Be sure to get all the debris off and thoroughly rinse to ensure no soap residue before you carefully dry your pan.
Oil being brushed onto cast iron pan

Coat In Oil

Coat any exposed cast iron in a light, thin layer of oil. The pan can be sprayed with the oil, brushed on using a pastry brush, or wiped on using a cloth or paper towel.