Tips and Tricks for Seasoning Cast Iron Pots

Last Updated on February 24, 2017 by Ellen Christian

Seasoning cast iron pots and pans is important to keep them in good condition.  I love cooking with cast iron but you cannot wash them the same way you would another pot or pan in your kitchen.  You can purchase newer cast iron pans that have already been seasoned.  After using them over and over, you may notice that food is starting to stick to them.  That’s the point that you need to season your pan again.  Or, if you are like me, you may find a really cool, old cast iron pan at a thrift store or tag sale.  These older cast iron pots and pans are often rusted and not in great shape.  Before you can use them, you need to season them. This post contains affiliate links, and I will receive compensation if you make a purchase after clicking on my links.

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Tips and Tricks for Seasoning Cast Iron Pots and Pans

Seasoning Cast Iron Pots

Technically, seasoning is the process that adheres the oil to the surface of your cast iron pot or pan to create a non-stick coating.  Food will not stick to a  properly seasoned cast iron pot or pan when you cook with it. Following this process when seasoning cast iron pots will make them last for years.

  • Preheat the oven to 350F.
  • Scrub the pan to remove any rust or cooked on food. If you have a badly soiled pan, you may need to use a stiff brush to remove the rust from the pan.
  • Dry the pan completely.
  • Apply a thin coat of vegetable oil all over the pan.  Make sure you get the entire pan including the inside, outside, and handle.
  • Place the pan on a cookie sheet upside down in the oven. It should be on the top rack of your oven. If you do not have a cookie sheet large enough, you can spread tin foil on the rack and place the pan on there.
  • Leave the pan in a 350F oven for one hour.
  • Turn off the oven and leave the pan inside until it is completely cool to the touch.

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Future Use:

Seasoning cast iron pots is the first step.  To clean your pan in the future, just rinse it with hot water and use a brush to remove any food. Do NOT use dish soap as that will remove the seasoning from it.  After you have scrubbed it clean in hot water, just wipe it dry with a towel and reapply a very light coat of oil while the pan is still warm.  Cast iron pans are very versatile.  I use ours on our gas stove and in our oven.  I also use them on the woodstove in the winter and on our campfire in the summer.  They are a great all purpose pan to have on hand.


20 thoughts on “Tips and Tricks for Seasoning Cast Iron Pots”

  1. Pingback: 27 Satisfying, Creative One Skillet Recipes- Start to Finish
  2. Received a cast iron skillet for Mother's Day and hadn't had a chance to season it yet. Glad I found your post on how to do it! I need to start putting it to use :)
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  3. I miss my cast iron pans! We have a glass top stove & the manufacturer does not recommend them. I had a skillet and a griddle pan - maybe this summer we'll use them on the grill?!
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  4. This is a really helpful post! I think this is one thing everyone should know, but a lot of people don't know how to do it properly. I've heard that you can use soap if you have a lot of gunk in your pan, you just have to re-season it immediately afterwards. I've added this to my StumbleUpon. :)
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  5. I've only seasoned 1 cast iron pan and this is very similar to the method I used. I love cooking with them - they make everything awesome haha.
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  6. I love cast iron as well. With a little bit of work on the front end, they are easy (and painless) to clean, even more so than "non-stick." Not to mention food just seems to taste better out of cast iron!
    Reply
  7. I absolutely love cooking on cast iron! I use my cast iron wok everyday, and my dutch oven is also heavily used. I need a pan, so might get a cast iron one. Thanks for the seasoning tips!
    Reply

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