How to Clean & Season Cast Iron Pans
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Cast iron pans are literally one of my favorite homestead kitchen tools. They heat up well, don’t stick too much, can go from stovetop to oven, and last decades (if you take care of them). Learning how to clean and season cast iron pans is essential to keeping yours forever. Seasoning cast iron pans is fairly simple but some best practices will help you achieve long term success.
How do you clean a Cast Iron Pan?
One of the nice things about a well-seasoned cast iron pan is that food will come off the surface quite easily. This is why you likely won’t need to use soap on a cast iron pan for regular use. You can scrub with a brush or scrape with a plastic scraper. Once you are done cleaning, it is great to rub a layer of oil into the pan when putting it into storage, especially if you have had to do a little scraping to get it clean.
If your cast iron pan is especially built-up with uneven food remnants, or if you buy a cast iron pan used and want to clean it up, you can take a more assertive approach to cleaning.
To restore a pan that needs more work, wash the pan with soap and water, then remove any rust or built-up grunge with a medium coarse steel wool pad. How much of the patina you remove is up to you at this point. If it is your own pan and you only want to remove the problematic areas, be conservative with the steel wool. However, if this is a second-hand pan and there are any signs of rust you may want to remove a bit more and essentially start building that patina over again.
NOTE: Do not buy a second-hand cast iron pan if you see rust spots with pitting. If the rust has been on the pan long enough it will actually start to eat away at the surface of the iron and you may not be able to recover it. A little bit of surface rust is ok, but any evidence of surface damage or wearing away is a no-no.
What does it mean to “Season” Cast Iron?
Once your pan is clean, you are ready to season it. Seasoning cast iron basically means adding a layer of high quality oil to the surface and baking it on. Doing this adds a nice dark and shiny “patina” to the surface of the cast iron pan. A well-seasoned pan will be better able to resist rust and will last for years. Seasoning your cast iron pan also leads to a virtually (though not always) non-stick surface.
Technically, this seasoning process is called “polymerization” which is a fancy word to describe how the liquid oils heat up and form a protective layer (you can read more about this process on the Lodge website). This layer of seasoning bonds with the iron and ensures there are no surfaces to which rust could bond. The more you cook with your pan with high quality oils, the more you’ll build up this layer. Taking the time to season your pan when you first get it and regularly thereafter will ensure a nice smooth patina.
What kinds of oils can you use to season a cast iron pan?
When it comes to choosing the type of oil for seasoning cast iron, there are actually a lot of options. Virtually any kind of oil can be used. While you can use bacon grease or lard, some research has shown that oils with lower levels of saturated fat are more prone to polymerization (that fancy term I described before) so they will do better on your pan. Thus, it is better to choose a vegetable based oil. Simple canola or vegetable oil or vegetable shortening will work fairly well. That said, one of the most high recommended types of oil is grapeseed oil. It has a low saturated fat content, a high smoke point, and isn’t unreasonably priced.
For a comparison of oil types for cast iron, check out this experiment on thekitchn.com
Another ingredient that has shown to be valuable for cast iron conditioning is beeswax. This is because beeswax can help to create a barrier that keeps water way from your cast iron. It can be especially useful if you store your pans for a while in between uses. We prefer to blend beeswax with other oils to get the benefits of both and use more oil than wax. We primarily use our homemade beeswax cast iron seasoning (available on etsy).
How to Season a Cast Iron Pan
- cast iron pan
- seasoning oil (or wax) of choice
- paper towel for spreading
- Clean your cast iron pan. If seasoning a pan for regular use, simply make sure all food particles have been removed and the pan is dry. If your pan needs more work, wash with soap and water and scrub lightly with a steel wool pad to remove any rust or built-up layers.
- Dry your cast iron pan. Wipe well with a paper towel or put in a warm oven for about 10 minutes to ensure it is completely dry.
- Preheat your oven to 400 degrees
- Apply a thin layer of your oil of choice to all surfaces of the pan (it should look shiny but not have a lot of texture; applying too much oil will lead to uneven absorption).
- Place your pan upside down on a cookie sheet and place into the oven.
- Bake your oiled cast iron pan for 30 – 60 minutes; you can wipe the pan down half-way through to address any collected oil (optional). There may be a small amount of smoke produced; turn on your kitchen vent fan to vent this outside.
- Turn off the oven and allow the temperature to lower naturally with the pan still inside. This will continue the baking process and allow the pan to get to a temperature at which it is easily handled. It will also avoid letting a bunch of smoke into your kitchen!
- Remove the pan from the oven and allow to cool completely before storing.