How to Season Cast Iron Skillets (Step-by-Step Guide)
- Jan 27
- 2 min read
Updated: Mar 11
Seasoning cast iron properly creates a natural nonstick surface and helps your skillet last for generations. This step-by-step guide walks you through the exact
method I use at home.
TOOLS YOU’LL NEED
• Neutral, high heat oil (grapeseed, vegetable, etc.)
• Paper towels
• Oven
🔥 Step-by-Step Seasoning Method
1. Preheat your oven to 450°F
High heat helps the oil bond to the metal and create that slick, durable black coating.
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2. Clean the skillet
If it’s new or rusty:
• Give it a light scrub with hot water and a tiny bit of dish soap.
• Rinse and dry thoroughly.
Tip: Place it on the stove for 2–3 minutes to make sure ALL water evaporates.
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3. Apply a very thin layer of oil
This part makes or breaks your seasoning.
• Add about 1 teaspoon of oil.
• Rub it over the entire pan: inside, outside, handle, bottom.
• Use a clean dry cloth to wipe it almost completely off until it looks nearly dry.
If you can see shiny, drippy, or sticky oil, it’s too much.
Thin layers = smooth, non-sticky seasoning.
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4. Bake the skillet upside down
• Put a sheet of foil on the lower rack to catch any drips.
• Place the skillet upside down on the top rack.
• Bake for 1 hour.
• Turn off the oven and let it cool inside (about another hour).
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5. Repeat 2–4 times for best results
One coat works, but 3 coats creates that beautiful slick black finish that’s close to professional.
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🧽 Aftercare
• Avoid soap for the first few uses.
• After cooking, rinse with hot water, wipe clean, dry completely, and rub with a tiny bit of oil. I personally use Lodge Cast Iron Seasoning Spray after washes and in between uses because it applies a very light, even coat without buildup.
• Heat on the stove for 1 minute to lock the oil in.
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🥘 Best Oils for Seasoning (ranked)
1. Flaxseed oil – creates the hardest, longest-lasting layer
2. Avocado oil
3. Grapeseed oil
4. Canola/vegetable oil – reliable and affordable
5. Lard or shortening – traditional, good flavor, not as hard of a coating
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