How to Season an Iron Pot

Eggs will slide off a well-seasoned cast iron skillet.

Many cooks brag that they use the same cast iron skillet that their grandmother used. Because cast iron is so sturdy, this is entirely possible. With use, these pots develop a deep black patina that is non-stick. Whether you have a new pot, or one you found at a yard sale, start your own tradition by seasoning it properly.

Things You'll Need

• Dishwashing detergent Towel Sunflower oil Paper towel Oven Aluminum foil

Instructions

1. Scrub the pan in hot water and dish detergent. New pans have a coating to protect them from rust that you must remove. Rinse thoroughly.

2. Dry the pan completely. Heat it for a few minutes on top of the stove to make sure it is dry.

3. Add some sunflower oil to the pan, how much depends on how big the pan is, but use enough to generously coat the pan.

4. Use your hands to spread it around all the surfaces on the interior of the pan. If the pan has an iron lid, coat that also.

5. Wipe out the excess oil with paper towels. There should be no pooling of oil in the pan, just a glossy coating.

6. Put the pan in a cold oven, upside down. Put a piece of aluminum foil on a shelf underneath it to catch any drips.

7. Heat the oven to 350 degrees, and bake the pan for about an hour.

8. Turn off the oven. Let the pan cool down inside the oven. Remove the pan when cool.

Tips & Warnings

• This procedure is for new pots and pans. If your pan is rusty or needs to be re-seasoned, remove the rust and old coating before starting this procedure. Some new cast iron pots are pre-seasoned. Make sure to read the care label. This procedure protects the pot from rust; it does not create the black patina your grandmother’s skillet had. Use and proper care will create a non-stick surface.

References

• Real Simple: Cleaning and Seasoning Cast Iron Skillets
• Good Housekeeping: Cast Iron Seasoning Instructions