How to Season and Maintain Cast Iron Cookware

What Is Seasoning?

Seasoning is not a coating you apply once. It is a layer of polymerized oil that bonds to the iron at a molecular level through heat. When oil is heated past its smoke point on cast iron, it undergoes a chemical transformation called polymerization, creating a hard, slick, plastic-like surface.

This surface is what gives well-seasoned cast iron its non-stick properties. Unlike Teflon, it gets better with use. Every time you cook with fat in cast iron, you add another microscopic layer of seasoning.

How to Season from Scratch

For more on this topic, see our guide on How to Season a Carbon Steel Pan (and Keep It Non-Stick) (2026).

Initial Seasoning (New or Stripped Pan)

1. Wash the pan with warm soapy water (this is the only time you use soap on bare iron).
2. Dry completely. Place in a 200°F oven for 10 minutes to ensure all moisture is gone.
3. Apply a thin layer of flaxseed oil, Crisco, or grapeseed oil to the entire pan (inside, outside, handle). Then wipe off as much as possible with a clean cloth. The layer should be nearly invisible.
4. Place upside down in a 500°F oven for 1 hour.
5. Turn off the oven and let the pan cool inside.
6. Repeat steps 3-5 three to four times for a solid base seasoning.

For more on this topic, see our guide on Cast Iron vs Stainless Steel: Which Cookware Is Better? (2026).

The Critical Mistake

Applying too much oil. Excess oil does not polymerize evenly and creates a sticky, tacky surface. The layer should be so thin it looks like you barely applied any oil at all.

Daily Maintenance

1. After cooking, rinse with hot water while the pan is still warm.
2. Use a chain mail scrubber or stiff brush to remove stuck food. A small amount of soap is fine and will not damage established seasoning.
3. Dry immediately and thoroughly (cast iron rusts fast).
4. Apply a thin coat of oil while the pan is still warm.
5. Store in a dry location.

Foods to Cook (And Avoid) in New Cast Iron

Cook: Bacon, cornbread, seared steaks, roasted vegetables, fried eggs (once seasoning builds up), sauteed onions. Avoid (until well-seasoned): Tomato sauce, wine-based sauces, acidic foods. Acid dissolves seasoning on poorly seasoned pans. A well-seasoned pan can handle occasional acidic cooking.