How to season a cast iron pan?

Have you bought a new (not seasoned) cast iron pan? Then you need to season it before you start cooking with it. This process creates a natural non-stick coating and protects your pan from rust. Follow these steps to get your pan perfectly ready for use:

Why season a cast iron or steel pan? Seasoning builds up a non-stick coating that prevents rust and stops food from sticking. It also improves heat distribution and retention, so dishes cook more evenly. The more you season, the stronger the protective layer becomes — and the longer your pan will last.

4 simple steps

With these easy steps you'll give your pan a strong non-stick coating and optimal protection. That way, your cast iron pans stay beautiful, strong, and ready for years of cooking enjoyment.

Step 1: Clean and dry

Always start with a completely clean pan. If there is rust or old food residue, remove it first with warm water and a brush or a soft scrubbing pad. Then dry the pan thoroughly with a clean, lint-free cloth and place it briefly over low heat so all moisture evaporates. This is important because water combined with cast iron can cause rust immediately.

Step 2: Oil the pan

Once the pan is dry, apply a thin layer of oil using a paper towel over the entire inside surface. Use a neutral oil such as sunflower, rapeseed, or linseed oil. Wipe away any excess oil with a cloth or paper towel; the pan should not feel sticky, otherwise the oil may cure unevenly. The goal is a very thin, even layer that polymerizes into a hard, black protective coating when heated.

Step 3: In the oven or on the hob

Oven method: Preheat the oven to around 200 to 220 degrees Celsius and place the pan upside down on the rack, so any excess oil can drip off and no sticky spots form. Let the pan cure in the oven for one hour. After this time, it is important to let the pan cool down to room temperature inside the oven before taking it out. This prevents thermal shock that can damage the cast iron.

Stovetop method: An alternative is to season directly on the hob. Use a small burner for a small pan and a large burner for a larger pan. Place the pan over low to medium heat and let the oil heat up slowly until it begins to smoke. Keep heating for a few minutes, then let the pan cool. This method can be repeated several times to build up a stronger, darker layer.

Note: Some smoke and odour are released during the seasoning process — this is completely normal. Make sure to ventilate well by turning on the extractor hood or opening a window.

Your pan is now ready to use!

After seasoning, the cast iron pan will have a smooth, black layer that is both protective and non-stick. Regular use and a light coat of oil after cleaning will strengthen this layer over time, making the pan perform better and become less susceptible to rust. The seasoning process as a whole — cleaning, oiling, and controlled heating — is the key to a durable, high-performing cast iron pan.

Related products

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Blackwell grill pan cast iron / skillet 23 x 23 cm – without non-stick coating – suitable for all heat sources

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Blackwell Frying pan cast iron / skillet Ø 25 cm – suitable for all heat sources – without non-stick coating

Blackwell Frying pan cast iron / skillet Ø 20 cm – suitable for all heat sources – without non-stick coating

Blackwell Frying pan cast iron / skillet Ø 16 cm – suitable for all heat sources – without non-stick coating

In stock

~~€24,99~~ €14,99

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Blackwell Casserole Cast Iron ø 20 cm

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