How to Season a Cast Iron Skillet (and Keep It Non-Stick)
Whether you are just starting out or looking to improve, seasoning cast iron is easier than it looks. Here are practical steps you can use in your own kitchen this week.
This post contains affiliate links. As an Amazon Associate we earn from qualifying purchases.
Preheat longer than you think
A pan that is fully hot before food goes in releases food more easily and browns better. Give cast iron about five minutes over medium heat.
Dry food before it hits the pan
Surface moisture creates steam, and steam blocks browning. Pat meat and vegetables dry with a towel first.
Leave food alone
Food releases naturally once a crust forms. If it sticks when you try to turn it, give it another minute.
Tool worth having: the Lodge 12-Inch Pre-Seasoned Cast Iron Skillet. A heavy, pre-seasoned cast iron skillet that goes from stovetop to oven to grill. Built for searing, frying, roasting and baking.
Clean the pan while it is still warm
Warm water and a stiff brush lift residue quickly. Avoid soaking cast iron for long periods.
Use medium heat more often
Most home cooking works best at medium. Very high heat burns oil and can leave the inside undercooked.
Our pick
If you want one dependable tool for this job, we suggest the Lodge 12-Inch Pre-Seasoned Cast Iron Skillet. Check the current details and customer reviews on Amazon before you decide, since prices and availability change.
Quick answers
Do I need expensive equipment? No. Good technique matters more than price. Start with one solid tool and learn it well.
How long until I see results? Most people notice a difference within the first few meals once they apply these tips.