When cast iron is done right… (properly seasoned and re-seasoned at the right times) you’ve got an amazing, healthy, non-stick surface for your cooking. Such a blessing and a joy to cook in!
When cast iron is done wrong… (seasoned with the wrong oil, not seasoned frequently enough) your food (and the pan) become a sorry mess! More food stuck to the pan than you’re serving, and it’s a pain to cook or fry in. And the clean-up? Ick.
Emily K. wants to get it right… She asked how to season cast iron and how to know when it’s time to re-season:
Emily, this is a great question and we’re tackling it today — it’s the topic of this week’s #AskWardee.
In the video, I’m showing off some of my cast iron pans — one that’s seasoned amazing right now and one that needs to be re-seasoned. So you’ll actually get examples as I walk you through the basics!
I broadcast #AskWardee live each Wednesday at 10am Pacific (1pm Eastern) on Periscope and Facebook Live. Both the podcast and video replay of this week’s show are below. Enjoy!
Subscribe to #AskWardee on iTunes, Stitcher, YouTube, or the Podcasts app.
The Question:
Emily K. asks:
I’ve started using cast iron more often. How do I know it’s time to re-season cast iron and how do I go about it? Thanks.
My Answer:
Emily, it’s sooo great that you’re using cast iron more often! When the seasoning is right (and kept up), it’s true joy to use. I know because we use it every day for frying, reheating, and more.
Uh… seasoning? In case you’re not familiar with this word, we use it to describe the added-on surface of the cast iron. It’s usually a layer of fat cooked on over time (or purposefully before using it at all) to help one cook without food sticking or burning like crazy.
Seasoning cast iron is essential. Efficient and joyful cooking is nearly impossible without a properly seasoned pan.
To answer your question, Emily, let’s first talk about the seasoning process — so we’re on the same page. Then we’ll talk about caring for cast iron — in order to best maintain the seasoning — and finish up with when/how to re-season. Ok?
The Best Oil to Season Cast Iron
This method originally comes from a dear friend, Jami. She shared it right here in a guest post.
The “seasoning” on your cast iron is actually organic high-lignan flax seed oil that is heated so hot it gets fused into the pores of the pan — creating a non-stick-like (yet healthy) cooking surface.
It’s truly life-changing. Ok, kitchen-changing. 😉
Although I’m going to refer you to the original instructions for the full details, here are the basic steps:
1. Preparation — clean the pan. Pans may have manufacturer’s soy-based seasoning or lots of burned on gunk from someone using it improperly. Remove it with some elbow grease or use the self-cleaning function of your oven.
2. Preheat the pan. Put your pan in a 200° Fahrenheit oven to warm it up, open its pores, and remove moisture.
3. Seasoning the pan. Rub the inside of the pan all over with fresh (non-rancid) organic high-lignan flax seed oil. Rub as much of it off as you can so only a dull layer reminds. Rub it well so that you remove as much as you can (no, I’m not kidding). Now bake upside down in a 400 to 500 degree Fahrenheit oven for 1 hour. Turn off the oven and let the pan cool. Repeat 5 more times to build up the flax seed oil seasoning to a shiny non-stick-like surface.
Again, refer to the original instructions for the full details on the best cast iron seasoning.
Care & Cleaning Tips for Cast Iron
This is a quote from my friend Jami about how she cares for and cleans her cast iron:
Most of the time I only have to wipe out my pans with paper towels. For best results, always clean your pans while they are warm, just after using!
When sticky sauces and such have been cooked, run hot water over the pan and scrub it with a non-stick pad or brush at the same time. Then place the pan back on the still warm burner and wipe dry with a paper towel. I look for a semi-shiny finish with no dull spots.
At times you may see some dull areas on the bottom of your pan. This is a very small amount of cooked on food/oil. You remove this by scrubbing your pan while it’s warm on the burner with a steel kitchen scrub pad (or one of those Scotch green scrubbers) and some oil — either the left over oil from whatever you were just cooking or a bit of new oil. Scrub until your steel pad slides smooth on the surface and you no longer see or feel any raised areas. Wipe out completely with paper towels and allow to cool. Now look at your pan — the finish should look semi-glossy again, no dull spots, and it should appear smooth. At least as smooth as cast iron can be.
I care for my pans just like Jami does.
I would also add these tips:
1. Keep the heat low. Use lower heat than you do with other pans.
2. Be generous with the fat. This just boosts the non-stick tendencies of well-seasoned cast iron. Purified fats, like ghee, work really well because they don’t have any impurities to gunk up the surface of the pan.
3. Choose traditional fats like lard, tallow, duck/goose fat, coconut oil, butter, or ghee. With higher smoke points, these fats are less likely to burn and gunk up your pan.
4. Don’t be afraid to use soap when cleaning. This is controversial because some people say NEVER use soap and they really mean it and think it’s practically a sin to do so — because they’re certain it will destroy the seasoning. I really think it depends on the way the seasoning was created. If it’s the typical seasoning that’s built up over time by not washing off cooking oils, then yes, soap could take that off. If you season as I do — thin layers of flax seed oil baked into the pan at high temperatures to create a non-stick surface — then soap won’t take that off.
5. After washing, dry with a towel and put away. Don’t let pans air-dry or they’ll rust.
How (& When) to Re-Season Cast Iron
With a lot of use, the finish on the pan is bound to wear off. How fast depends on how much usage your pan gets (and how you care for it after each usage).
If you notice that your finish is worn off and doesn’t return to a nice shine upon cleaning or you’re having stick issues even though you use plenty of fat to cook and low heat, it is time to re-season.
In which case, you follow the same seasoning steps above (except you might not need to strip it completely; see below). When re-seasoning, you might not have to do 6 layers — perhaps just 1 or 2 is all that’s needed.
And keep in mind that if your pan doesn’t have built on gunk, you don’t have to strip it completely. You can just re-season on top of the (cleaned) old seasoning — because even though it might be worn, it’s still in good shape with a smooth surface.
Helpful Links:
- Free Traditional Cooking Video Series (the included Skillet Dishes video uses this cast iron!)
- How To Season Cast Iron
- Why We Love Cast Iron
- How To Shop For Used Cast Iron (Know Your Food Podcast #042)
- Reheating Foods Without A Microwave
- Organic High-Lignan Flax Seed Oil
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How do you season and care for your cast iron? Do you know when to re-season cast iron? Please share your tips in the comments!
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Please tell me what brand of cast iron is smooth! I’d love to find some! Thanks!
I use Wagner this brand is very polished on the inside once and seasoned it works wonders I’ve had mine 47 years and they’re just Wonderful You can find them on eBay , flea markets and thrifty stores
Hi Wardee,
Back in the seventies, when I was young and impressionable, I worked for a wholesale hardware company. Included in the unbelievable array of stuff that our customers might want for his or her retail hardware store was cast iron cookware.We sold Griswold, Lodge, and at least one other brand, in every possible configuration from single egg fry pans to dutch ovens big enough to wash the dog in. The boss said, “let the customer decide what they wanted.”
One of the first things we were taught as employees was how to season a cast iron pan, because someone was always going to ask. Nothing came pre-seasoned back then. The first rule was no vegetable oil – period! I think flax oil might be considered vegetable based. Mineral oil was the “seasoning” oil of choice. The seasoning process was very similar to the one you demonstrated, although two or three cycles was usually considered enough.
The big difference was in the cleaning method. We were taught to clean them warm, with a splash of oil and coarse salt, with a stainless steel pot scrubber that just about filled your hand. If water was required, the pan was dried and a squirt of oil was splashed into the pan. The oil was rubbed all over the pan with a paper towel – outside, too. No rust, ever!
Back then bacon was selling at three pounds for a dollar. Most home cooks saved bacon grease, to cook with and to keep the pans continuously seasoned. I’m still using my ten-inch chicken fryer, which has never been re-seasoned.
What a great topic. I was wondering if this is enough to overcome the grittiness of the cast iron finish that comes with today’s pans? I got a pan from a thrift store that was smooth as silk, and it is so nice to cook on except it is warped on the bottom. I was considering sanding it to get that silky finish, but would this seasoning work the same way?
Hi Julie,
Seasoning won’t help a gritty finish. Wardee doesn’t really know if sanding metal is an option on rough pans but she’d certainly try it! 🙂
Millie
Traditional Cooking School
A three-inch sanding disc with a 24 to 36 grit surface might help you. It should be a soft pad rather than a very stiff one so the disc will climb the sides to produce a smooth transition. Wear a breathing mask, or you will be able to “taste” the iron.
You will want to transition up in grit count to an 80 or 100 grit to get a smoother surface. It will be a fair amount of work, possibly difficult to justify. You have to keep the sander moving to get a good finish. A variable speed machine might make it easier.
Thanks again for covering this topic. Definitely going to put a coat or two on my most used pan this weekend.
Great! Thanks for your question, I really appreciated being able to talk about one of my favorite things! 😉 God bless you!
Hi Wardee,
I am really surprised you are using flax oil as it is very sensitive and I always thought we should never heat it. Is it really ok and healthy? Can you use other type of oil/fat?
I have another question. Would acidic sauce destroy seasoned surface so that you have to reseason?
Thanks a lot
Maria
Hi Maria,
There’s more on why we use Flax oil in the original post: https://traditionalcookingschool.com/2010/03/12/how-to-season-cast-iron/
you’ll also find info on other oils and their smoke points in that post.
Yes acidic will affect the finish. So will use. We wouldn’t stress over it too much. 🙂
Millie
Traditional Cooking School Support
I live in the UK and the organic high-lignan flaxseed oil is SUPER expensive. Is the high-lignan stuff really necessary? What is the difference between that and the regular organic flaxseed oil?
Hi Ashley,
W’re not sure if using the more refined flax seed oil will work but you could try it if that’s what you have. The original article, written by Jami, might give you additional guidance: https://traditionalcookingschool.com/2010/03/12/how-to-season-cast-iron/
Millie
Traditional Cooking School
So do we want the oil with the seed in it or not? As far as I can tell, Jami’s article links to one that doesn’t have seeds added, but high lignan suggests that it is.
Hi Serena,
It’s the oil from flax seeds. There are no seeds any more, just the oil left behind.
Millie
Traditional Cooking School Support
Wardee, please tell me what brand of cast iron I can get that is smooth. I have the Lodge but it isn’t smooth and I really like a smooth surface! Thanks so much!
Hi Brenda,
Usually the older ones that you find in antique or thrift stores are smooth. We don’t know of a new brand. Here’s a podcast that Wardee did on how to shop for these: https://traditionalcookingschool.com/2013/08/09/kyf-042-mole-trapping-listener-questions/
Millie
Traditional Cooking School Support
Hi Brenda,
I have a pan from De Buyer brand and this one is really good and has smooth surface. You can check
http://amzn.to/2kZMmfP
Thank you, Maria!
I have several of the French De Buyer pans. They are a heavy steel, not cast iron. They are as smooth as can be. I hand wash mine with the dishes, wipe them dry and then rub a little oil inside and out. Use just a little butter and only medium heat, and fried eggs will slide all over the pan. It’s very easy to pan-flip the eggs to impress your breakfast guests. Even burned food cleans up easily. With care, they should last about as long as good cast iron. Unfortunately, my last supplier of De Buyer cookware went out of business.
Prepd is a new brand from a European country, I think Sweden. They are very smooth! You can buy them online and they are a little more light weight. They did not make them quite so heavy. I’ve been using mine for about two years and love them compared to the Lodge brand, of which I have a few!
Just wondering about ingesting the flaxoil with cooking use. Thats why ive never used this method. Flax is high in phytoestrogens, not good. Is the oil rly stuck to the pan with heating? Has it been tested to show its not slowly going into the food?
Washing it with coarse salt, a little water to make a paste and a bristle brush is what i do. Im thinking this takes off my finish every use. I use bacon grease or the meat grease in dishes but never get a nonstick finish. Eggs are impossible.
Soap would get into the pores, same as stoneware bakeware. I wudnt want that taste.
Hi Hélène,
We don’t know of any tests that have been done. You’ll find more info in the original post, written by Jami, on the flax oil. The comments are especially helpful. https://traditionalcookingschool.com/2010/03/12/how-to-season-cast-iron/
Millie
Traditional Cooking School Support
My son heard & we’ve found it helps a great deal, to use 1 Tbsp oil/fat per egg when frying or scrambling. But I really need to take the time to do all the coatings of seasoning. I’m lazy & just use coconut oil or whatever fat is handy and wipe a fresh layer after cleaning each time. Then dry on the warm burner.
Then, again, the nonstick pans Im forced to use for eggs, replacing every yr at least, are prob releasing worse things than
flaxoil…
Just not sure as I have pcos so estrogen just isnt good.
Millie,
By using flax oil and sealing the pores of the pan, do you know if the iron is able to leach into the food that is cooked in it? It is really a great way to increase the iron intake in your diet when cast iron is used.
Thank you!
Hi Brenna,
I consulted Wardee on this. Here are her thoughts: “Given that these pans still rust if not dried by hand, and that tomato sauce reacts with the pan, yes, I would say they still supply iron. This is my own observation.”
Hope this helps. 🙂
Millie Traditional Cooking School Support
Last week I seasoned my cast iron using the method you described in this edition of #AskWardee. I used the one piece of cast iron I had seasoned yesterday. Oh my goodness! It was amazing. Clean-up was a breeze. Nothing stuck. It was so easy. Thanks so much for sharing Wardee. 🙂
Hello. I recently decided to give this a try as really my first attempt at season cast iron at all. I bought a bottle of Puritan’s Pride Flax Oil from Amazon and got to work. I did six coats following the instructions from Sheryl Canter. I started from a bare pan, and after six coats it doesn’t quite seem to have turned out as expected. Mostly it doesn’t seem to have got much darker, if at all. I mostly followed the instructions exactly, especially the first few times. I think a few times I preheated the pan on the stove instead of in the oven, but I would think that shouldn’t have made a difference. I also did the last 4 coats out on my grill instead of in the oven because my wife was complaining about the smell in the house (Probably because the oven needs cleaned). I don’t think this was an issue either because I put in a lot of work to ensure that I was able to recreate the same environment as the oven. The only thing I can really think of would be the oil, but again, it seemed to meet most of the requirements except that it didn’t require refrigeration until opening, though the bottle claims to only be flax oil: no dyes, sweeteners, or preservatives. Again, I put a link to it below. Any guidance anyone could provide would be greatly appreciated. Thank you.
https://www.amazon.com/gp/product/B004R63VI6/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1)
Hi Jessie,
We recommend Jami’s cast iron seasoning method which you can find here:
https://traditionalcookingschool.com/2010/03/12/how-to-season-cast-iron/?_ga=1.209802005.1295343215.1449758526
Also, check out the comments, there is a good deal of helpful information in there.
~Danielle, TCS Community Manager
It is frustrating to do it and not have it work! I would rly recommend cleaning the oven, which I know is a bummer, and then doing the pan in there. I think the baking is key;,stovetop n improvised oven in the grill just wont do it.
Hope that helps!
I followed the instructions to the letter, as best as I could understand them; used the oven only and with flax seed oil. My pan is an old lodge from my Grandmother. Things still stick to it, especially eggs. Maybe I will try the mineral oil as described in one of the comments. Appreciate any suggestions.
This is disconcerting. I have ordered flaxseed oil, finally, to try this. Eggs is the main reason i am doing it. We eat eggs DAILY. ?
Hi Ginger,
You may need to repeat the seasoning process again.
Also, if your pan has a rough inside bottom it can be more difficult to achieve the same level of “nonstick” as a smooth-bottomed pan.
Also, be sure to check out the original post on this, especially the comments, for additional tips. https://traditionalcookingschool.com/2010/03/12/how-to-season-cast-iron/
~Danielle, TCS Customer Success Team
Thanks I will try again. Two of my pans are Wagner from probably around 1910. They are both very smooth; one has one rough spot, not sure what to do about it, the rest is obviously machine polished in the ‘old way’. I feel blessed to have them and will keep trying.
I followed the instructions (using organic flaxseed oil) to the “T” . The skillet looked great, but the first time I used it for scrambled eggs, they stuck. Didn’t seem to work for me. I didn’t really want to spend another day with the 6 coatings again. Disappointed. Any suggestions?
Hi Ginger,
I’m so sorry it didn’t work with the first seasoning time. There really aren’t any short cuts to the process. We’d suggest trying it again, using more of the flaxseed oil this time and decrease the temperature.
Be sure to check out the original post on this, especially the comments, for additional tips. https://traditionalcookingschool.com/2010/03/12/how-to-season-cast-iron/
~Millie, TCS Customer Success Team
I love cast iron and have used it for some time so I tried this method recently when my pots needed to be redone and it didn’t even last a month, what a lot of time and effort for nothing, I usually love everything on this site but this one is not one of them. I will go back to my old method that usually lasted me a year or more.
what is your old method?
Can a Cast Iron pan develop a small leak after overheating?
Hi, Tom.
Overheating can cause cracks which may develop into leaks.
~Danielle, TCS Customer Success Team
FLAX SEED OIL??????? NO! You use good old fashioned lard! I’m sorry but you complain about soybean oil & then you put flax oil on? No. My grandma’s used lard & so did the pioneers. If you want traditional, that’s traditional.
But thanks about the cleaning tips & the temperature. You can also use a finer grit sandpaper, then work finer.
Hi, Guy,
Wardee does recommend using lard as well 🙂 Thank you for the cleaning tip!
~Peggy, TCS Customer Success Team
I hope I did not miss this comment, but the odor from fumes while treating the cast iron is very bothersome. Why is this never addressed on even mentioned? I guess the only alternative is to do it somewhere outside the house in a protected area.
Hi, Linda.
Yes, they can be. Opening windows and using exhaust vents is helpful.
I prefer to do mine outside over an open fire or the grill. On the grill I can see and control the temperature easier.
~Danielle, TCS Customer Success Team
I have a skillet from my mom that seems to be a bit pitted. Will this seasoning method still work for that? Also, I have some skillets from my mom that have rusted. How should I remove the rust before seasoning?
Thank you!
Hi Toni,
Light pits can be seasoned over and worked around all right. However, you might have uneven cooking because of them. So it really depends on how deep they are.
Rust can be removed with steel wool.
~Vicki, TCS Customer Success Team
Sorry, but one more question. If lard is also recommended, is there a specific type or just lard from grass-fed beef in general?
Hi, Toni,
You will want to use pastured pork lard or you can use tallow from grass-fed cows.
~Peggy, TCS Customer Success Team
I followed your instructions using the flax oil and my pans are now b e a u t i f u l !!! (I stripped my pans first via two rounds of the self cleaning function in my oven.) This morning I made pancakes for the family and was giddy over how easily the pancakes flipped without any sticking! Thank you for all the fabulous information!
Hi Wardee.
just one caution on using paper towels. make sure you buy paper towels that are not whitened with bleach otherwise you are wiping dioxins into your pan .
same with toilet paper you’re wiping dioxins up your butt.
I was looking on line for places to buy the flax oil and found kitchen stewardship website. According to them heating flax oil turns it rancid. so wouldn’t using it to season cast iron make it rancid? If I am worried about this is there another oil that would work as well as flax?
Monica
Hi, Monica,
There’s more on why we use Flax oil in the original post: https://traditionalcookingschool.com/2010/03/12/how-to-season-cast-iron/
You’ll also find info on other oils and their smoke points in that post.
~Peggy, TCS Customer Success Team
Where can I find the flax seed oil? All I can find is on regular store shelves. I can’t find any that is refrigerated.
Monica
The link to Amazon for the flax oil is just “Lignan” not “High Lignan” Is there a difference?
Hi, Tammy,
We believe it’s the same and that a flax oil claiming “lignan” is “high lignan”.
~Peggy, TCS Customer Success Team
I followed your method for seasoning a new lodge cast iron skillet- starting with leaving the pan in the oven for a self cleaning cycle. I was hesitant to do this since my pan came pre-seasoned. Adter that I went thru the seasoning process 4 times. This morning I cooked two eggs on medium heat and they stuck horribly. I’m so disheartened because I was imagining the YouTube videos I watched of lodge pans cooking eggs right off the bat that didn’t stick. Help! What can I do?
Hi Meg,
I’m sorry you’re having issues with your cast iron. Cast iron heats up quicker and hotter than other types of pan so even at medium heat that may have been too hot.
Also you need to use generous amount of good fats when frying eggs. It did take me a few tries to get the hang of cooking with cast iron.
~ Vicki, TCS Customer Success Team
Hi all, I’m a bit late to this post. But a few of you asked where you could buy a smooth cast iron skillet. I recently purchased a stargazer skillet. It is beautiful. I waited for months to find something used, but everyone was charging an astronomical price for them. I finally purchased a stargazer for an amazing price with a special they were holding. Sign up for their emails and you will get notification of these. Seriously the inside is smoother than any non-stick skillet I ever used!
Are you sure about flax seed oil? I read a book about the dangers of cooking and heating flax seed oil because it’s not a high temperature cooking oil and the heating process breaks it down into a toxin.
Hi Tara,
Yes we are. The heating takes it past the toxic stage to polymerization.
Here’s another article that explains the science behind this: https://traditionalcookingschool.com/food-preparation/how-to-season-cast-iron/
~ Vicki, TCS Customer Success Team
Hi everyone, thank you all for sharing this information. It’s incredibly healthy. Yet, I do have one more question.
I tried to season my new cast iron with Flax Seed oil… but, the house became so smokey, I couldn’t continue the process past 40 minutes. Did I do something wrong?
Thanks you for your time, and take care.
Hi, Jubilee: I’m sorry, it can get very smoky. Run your hood fan, open windows. Also ensure you have wiped away as much flax seed oil as you can. Also ensure the oven is clean because if it’s not, that contributes to what is smoking. —Sonya, TCS Customer Success Team
I just followed this method to season a new lodge skillet. I did really clean it first to remove the seasoning it came with and then started with the flax oil. After first use and gentle cleaning, I see two small patches that look dull. Could it already have worn off in those areas?
Also, I noticed when cooking with it, that it was smoking. I was using butter as my cooking fat, so it may have just been the butter, but seemed to be smoking more than I’m used to. Is it possible it was the flax oil smoking?
Hi Rachel,
The smoking tells me that you may have either used a bit too much flax oil or not wiped it off well enough while seasoning, if so, it will resolve itself as you uses it.
The small places on your pan that are dry were probably not cleaned off well enough before adding the flax oil and seasoning, the oil didn’t stick to those spots. You can season the those two spots individually or just start over, what ever you are inclined to do. I’d start over.
The key to seasoning with flax oil is to take your time and be careful to use very, very thin layers of the oil, coating every bit of the pan’s surface with the oil then wiping the pan vigorously after applying it. Its important to apply, wipe and heat this at least 5 times.
~ Vicki, TCS Customer Success Team
Hello everyone,
I am new to this website and I love everything about health. I just ordered the flax oil, sunflower oil unrefined in addition, and the Lodge new cast iron pot and frying pan. Is there a video step-by-step on how to season and/or pre-season a new Lodge cast iron, please? I had one before, I did not know how to take care of it and I threw it away. I know that it is one of the best materials to cook in, so I did another investment because I came across this website. Can anyone help me, please?
Hi, Nadia,
I am so happy you found Wardee, she does a great job teaching. We do not have a step by step video but you may find these posts helpful as well: https://traditionalcookingschool.com/food-preparation/recipes/techniques-tutorials/how-to-season-cast-iron/
https://traditionalcookingschool.com/videos/video-3-tips-for-using-cast-iron/?swcfpc=1
~Peggy, TCS Customer Success Team
I have an electric stove and prefer not to use the self-clean feature, as it can damage my stove. Can you recommended instructions on temperature and baking length for the initial cleaning portion? Thank you for your thoughts.
Hi, Laurie,
Here is Wardee’s original post you might find helpful:
https://traditionalcookingschool.com/food-preparation/recipes/techniques-tutorials/how-to-season-cast-iron/
~Peggy, TCS Customer Success Team