How to Season Iron Griddles


While many people think of Teflon-coated pans as the original non-stick cooking pan, cast iron pans have been popular kitchen staples for decades and proper seasoning gives them a perfect non-stick surface. The seasoning process, also known as curing, fills an iron pan's tiny pores and cavities with grease to form a smooth, non-stick surface that resists rust and cleans up easily. Cast iron cookware also heats deeply and evenly and can last a lifetime with proper care.

Things You'll Need

  • Vegetable oil, shortening or lard
  • Aluminum foil or a baking sheet
  • Many new cast iron griddles and pans come with a protective wax coating which must be removed before use. Simply scrub the griddle with a soapy scouring pad and hot water until the coating is gone.

  • Rub the inside surface of the iron griddle with a thin coat of vegetable oil, shortening or lard.

  • With a baking sheet or aluminum foil under the pan to catch any drips, place the griddle upside-down in the oven and heat for one hour at 300 to 500 degrees.

  • Let the griddle cool, then repeat the heating and cooling process three or more times.

  • Every time you cook with oil or fat, your griddle will be reseasoned.

Tips & Warnings

  • After cooking with your seasoned griddle, simply scrape away food bits with a wooden spoon and wipe the surface with a paper towel with a bit of oil on it. For tougher cooking messes, you can clean an iron griddle with a soft cloth and a small amount of mild soap but you'll need to re-season the surface afterward, since soap will remove some of the oil coating. Iron cookware should be completely dry before being put away. A warm oven can help dry any lingering moisture.
  • Avoid putting large amounts of cold liquid on a hot iron griddle or submerging the hot griddle in water as this can cause cracks. Never clean iron cookware in the dishwasher.

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