Why Cast Iron Is Worth the Effort

A well-seasoned cast iron pan is one of the most versatile tools in any kitchen. It goes from stovetop to oven, holds heat better than almost any other cookware, and — once properly seasoned — develops a natural non-stick surface that improves with every use. The catch? Most people don't know how to season or maintain one correctly.

What Is Seasoning?

Seasoning refers to the layers of polymerised oil that bond to the iron surface through repeated heating. These layers protect the pan from rust, create a non-stick cooking surface, and improve flavour over time. It is not flavouring — it's a protective coating.

How to Season a Cast Iron Pan: Step by Step

  1. Wash the pan thoroughly. If it's brand new or rusty, scrub with warm soapy water and a stiff brush. This is one of the few times soap is acceptable. Dry it immediately and completely.
  2. Heat the pan on the stovetop for a few minutes to drive off all moisture. Any water left behind leads to rust.
  3. Apply a very thin layer of oil. Use a high smoke-point oil — flaxseed, grapeseed, or vegetable oil all work well. Rub it all over: the cooking surface, the sides, the handle, and the bottom. Then wipe off the excess with a clean cloth. The layer should be almost invisible — too much oil leads to a sticky, gummy surface.
  4. Bake it upside down in the oven at 230°C (450°F) for one hour. Place a sheet of foil on the rack below to catch any drips. The upside-down position prevents oil pooling.
  5. Let it cool in the oven. Once the hour is up, turn the oven off and leave the pan inside to cool slowly.
  6. Repeat 3–4 times for a new pan to build up a solid base seasoning.

Day-to-Day Care

  • Rinse with hot water while the pan is still warm. Use a brush or non-metal scraper for stubborn bits.
  • Dry immediately on the stovetop over low heat — never leave it wet.
  • Apply a tiny amount of oil after each use while the pan is still slightly warm.
  • Avoid soaking in water or leaving wet in the sink — this is the fastest way to rust.
  • Avoid cooking acidic foods (like tomatoes or citrus) in an unseasoned or lightly seasoned pan — acid strips the seasoning.

What If It Rusts?

Rust is not a death sentence for cast iron. Scrub the rust off with steel wool or coarse salt, wash, dry completely over heat, and re-season following the steps above. Many vintage cast iron pans have been restored this way and cook beautifully.

Common Mistakes to Avoid

  • Applying too much oil — causes sticky, uneven buildup
  • Not drying the pan completely before oiling
  • Using low smoke-point oils like butter or olive oil for seasoning
  • Putting it in the dishwasher — this will strip all the seasoning immediately

With a little regular care, a cast iron pan will outlast every other piece of cookware in your kitchen — and get better with every meal cooked in it.