How to Season Cast Iron
On January 27, 2025
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Take the guess work out of how to season cast iron with this easy guide that covers cleaning, storage, and caring for your skillets and pans.
How to Season Cast Iron
When cooking with cast iron, you get more than just a simple pan—you have a tool that lets you create flavors and textures you can’t achieve any other way. Plus, cast iron cookware is incredibly durable… when you know how to take care of it. Many backyard cooks discover this the hard way, facing sticky surfaces, mysterious rust spots, and food that just won’t stop clinging. But what is often your biggest source of frustration can become your favorite cooking tool.
My favorite cast iron pan belonged to Todd’s grandmother, and it’s still going strong with just a little love and basic care. Those decades of use have produced some of my best recipes, from perfectly seared steaks to cornbread with those irresistibly crispy edges. Once you understand how to season your cast iron, you can use it to amplify your favorites when you feed the people you love.
Luckily for you, I’ve suffered through all the trial and error with seasoning cast iron so you don’t have to. Let me walk you through everything you need to know: from seasoning to daily care to storage, each step designed to make your cast iron cookware better with every use. With cast iron, you’ve got a super versatile tool that will last you a lifetime. That is, when you know how to season and care for it.
What is cast iron seasoning?
Before we tackle how to season your cast iron cookware, let’s talk about what “cast iron seasoning” even means. You know that glossy black surface everyone kills themselves trying to maintain? That comes from seasoning. It’s not a “seasoning” (like the ones in the Hey Grill Hey Store), and it isn’t witchcraft. It’s simply the result of oil that’s undergone a process called polymerization on your cast iron.
When you heat oil past its smoke point on cast iron, it creates a bond with the metal. Think of polymerization like adding a protective layer of armor to your pan. Each time you season your cast iron, you’re building up more of these layers, creating a naturally non-stick surface that only gets better with time. You won’t just maintain your pan, you’ll improve it with every use. When properly seasoned, your cast iron can last for generations.
Tools & Supplies
Before we jump into the how-to, let’s talk about what you actually need for cast iron care. I know it’s tempting to buy every specialized cast iron tool out there (trust me, I’ve been there), but you probably have most of what you need at home already. Here’s what you’ll want on hand when you’re ready to season your cast iron:
- Deep seasoning. You’ll want a cooking oil with a high smoke point. I’m a big fan of avocado oil and grape seed oil (though canola oil works beautifully too). Some folks swear by specialized cast iron skillet seasoning products, but in my years of cooking, I’ve found simple oils work just as well. You’ll also need a clean paper towel or lint-free cloths for application.
- Day-to-day maintenance. I recommend keeping a stiff bristle brush near your sink for handling recently-used cast iron. I always have one on hand, and it’s perfect for regular cleaning without damaging the seasoning. A chainmail scrubber is optional but incredibly helpful for those times when dinner gets a little too attached to the pan. You should also keep some Kosher salt around for tough cleaning jobs. You’ll be amazed how well salt works as a gentle abrasive.
Deep Seasoning Your Cast Iron
Once you have your supplies gathered, you’re ready to get started on seasoning your cast iron. The process itself is super simple. Just follow these steps so you can build those protective layers:
- Choose a high-heat oil. Remember that polymerization process we talked about before? It only happens at high temperatures, so choosing an oil that stands up to high heat is crucial for a successfully seasoned skillet. I recommend using a high-heat oil like avocado oil or grape seed oil for the best results. These oils can withstand the high temperatures needed for proper seasoning without breaking down or becoming sticky.
- Apply the coating. Add a thin layer of your chosen oil to the pan, making sure the entire surface is evenly coated. Don’t forget the sides and handle. Every part of the iron needs protection from rust, whether it’s cooking surface or not.
- Position pan upside down. After your pan is good and oiled, place it upside down on your smoker or grill grates (or in your oven) with a pan underneath to prevent flare ups. You want to position your cast iron upside down so you avoid creating sticky spots from pooling oil.
- Heat at high temperature. Bake the pan at 400 degrees F for about an hour, making sure to let it cool completely in the oven before handling. This cooling period is crucial for the seasoning to properly bond with the cast iron.
After completing these steps, examine your seasoning. You should see a nice, shiny surface developing, but don’t worry if it’s not perfect yet. You can repeat this entire process up to 3-4 times to really build up the seasoning and achieve that smooth, nearly nonstick surface you’re looking for. Each layer adds protection and improves the pan’s cooking surface.
How often do I need to season cast iron?
One of the biggest misconceptions about cast iron is that you need to do a full seasoning process after every few uses. While professional kitchens season their pans frequently due to high-volume cooking, your backyard setup is different. Regular cooking with oils and fats adds to your seasoning naturally, helping keep your cast iron’s surface protected between formal seasoning sessions. And with proper care, you might only need to do a complete seasoning once or twice a year.
Regular Cast Iron Maintenance
Maintaining the cooking surface of your cast iron between seasonings is a piece of cake if you remember to do a couple simple things. After cooking, clean your pan while it’s still warm, but not hot. You want to get to any food before it settles and sticks, but you don’t want to handle a scalding hot pan. Hit your still-warm cast iron with warm water and your brush, and you should be go to go.
If you run into any food that just can’t see to quit your cast iron, rub a chainmail scrubber gently in small circles to break it free. Don’t tell any cast iron purists I told you this, but you can even scrub your pan with a little soapy water. Just be sure not to soak your cast iron with soap or water, and avoid abrasives, such as steel wool. Once you feel good about the cleanliness of your pan, it’s ready to dry.
The key step after cleaning is drying thoroughly on your grill or stovetop. Crank up the high heat for a few minutes to make sure every drop of water is gone, especially on the inside. After that, give it a quick swipe with your seasoning oil. That’s it. No complicated rituals or never-ending seasoning cycles.
Troubleshooting Common Issues
Even with the best care, sometimes things go wrong. That’s okay! I’ve seen just about every cast iron issue out there, and they’re all fixable.
- Sticky spots. If you find your cast iron has spots where the food sticks on, that usually means your oil was too thin or uneven when seasoning. To fix this, make sure your pan is clean and dry, and repeat the seasoning process.
- Flaking seasoning. Another common issue with cast iron is flaking seasoning. This is typically caused by excessive seasoning that builds up over time. If you run into flaking, strip down your cast iron and complete the seasoning process.
Storage Tips
Cast iron may be durable on its own, but proper storage makes a difference in the long run. I learned this lesson the hard way after finding a rust spot on one of my favorite pans that I’d accidentally left damp. These days, I keep my most-used pieces right on the grill side shelf for easy access, but for the ones that need storing, I’ve got a system.
If you’re stacking your cast iron (which is totally fine), just pop a piece of aluminum foil between each pan. Doing this prevents any moisture build-up and keeps your seasoning protected. Some people love hanging their cast iron on wall racks, which looks amazing and saves cabinet space. Just remember, wherever you store your cast iron, make sure it’s completely dry first. That way it’s clean, seasoned, and ready to use when you want a little cast iron goodness.
Best Cast Iron Recipes
With the fear of ruining your cast iron cookware conquered, you’ll be looking for new and exciting ways to it. And boy, did you come to the right place. I’ve got dozens of recipes designed specifically with cast iron in mind. With everything from simple buttermilk biscuits to an over-the-top fancy steak au poivre, you’re sure to find something your skillet (and your family) will love. You can find them all in your Recipe Library here on the site or the Hey Grill Hey App. For now, here are some of my family’s favorites to help get you started:
More on Cast Iron Seasoning
Cast iron cooking should be fun and delicious, and with these tips and tricks at your disposal, it will be. Now that you understand the basics of seasoning and care, your skillet will become a favorite in your outdoor cooking arsenal. To unlock your potential even further, check out the video below for my top 5 dos and don’ts for cast iron:
For even more pro tips, join our community of Backyard BBQ Heroes over on Instagram and Facebook. I’m always sharing new techniques, recipes, and tricks to help you create amazing meals to feed the people you love.
