How to Season a Cast-Iron Skillet
Updated: Oct. 16, 2023
Our Test Kitchen shows you how to season a cast-iron skillet to keep it in tip-top shape.
Cast-iron skillets are one of our favorite kitchen tools (this one won our hearts). But along with those incredible steaks and deep-dish pizzas, these skillets come with a hard-to-clean reputation. Lucky for cast iron lovers, it’s not true!
For daily cleaning, rinse with hot water, using a stiff nylon brush to remove residue. Use a mild dish soap for extremely greasy pans. And don’t submerge a hot pan in cold water; it can crack. Towel-dry and apply a light coat of oil while the pan is warm.
But when you use it as much as Grandma did, even if you clean it daily, you might notice food starting to stick. That means it’s time to re-season the pan.
Psst: Master cast iron cooking with our guide.
Seasoning a Cast-Iron Skillet
Seasoning is the process of adhering oil to the surface to create a nonstick coating. New pans are factory-seasoned, but if you have an older pan, here’s what to do.
Tools
- Aluminum foil
- Stiff brush
- Hot, soapy water
- Clean towel
- Vegetable oil
Directions
Step 1: Line the lower oven rack with aluminum foil and preheat the oven to 350°F.
Step 2: Scrub the pan with hot, soapy water and a stiff brush to remove any rust. (Watch this video if you need help restoring a really rusty skillet.)
Step 3: Towel-dry and apply a thin coat of vegetable oil to the entire pan—outside and handle included.
Step 4: Place on top oven rack, upside down; bake for 1 hour.
Step 5: Turn off the oven and leave the pan inside to cool. Now you’re ready to cook.
Read More About Cast-Iron Skillets
Seasoning is just the start! Check out more about our Test Kitchen’s favorite skillet.
- The Best Thing You Can Do for Your Cast-Iron Skillet
- What NOT to Cook in Cast Iron
- How to Cook with Cast Iron on Any Type of Stove
Here's What to Make in Your Cast-Iron Skillet
Deluxe Cornbread StuffingWhen my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays. —Pamela Rickman, Valdosta, Georgia
Salsa Corn CakesThis recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. —Lisa Boettcher, Rosebush, Michigan
Hash Brown Pork SkilletFor this pork hash recipe, we added potatoes and veggies to leftover tenderloin. It's an easy, creamy weeknight supper in minutes! —Taste of Home Test Kitchen
Beef Skillet SupperSometimes I'll make extra of this comforting, noodle-y supper to guarantee leftovers. It's a great take-along dish for work or school. Trim calories from the entree by substituting ground turkey for the beef and low-fat cheese for the full-fat cheddar. —Tabitha Allen, Cypress, Texas
One-Skillet Pork Chop SupperMy husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. —Kathy Thompson, Port Orange, Florida
Honey WalleyeOur state is known as the Land of 10,000 Lakes, so fishing is a favorite hobby here. This recipe is my quick way to prepare all the fresh walleye hooked by the anglers in my family. —Kitty McCue, St. Louis Park, Minnesota
Italian Sausage Veggie SkilletWe love Italian sausage sandwiches, but because the bread isn't diet-friendly for me, I created this recipe to satisfy my craving. If you like some heat, use hot peppers in place of the sweet peppers. —Tina Howells, Salem, Ohio
Spicy Veggie Pasta BakeMy dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota
Flavorful Chicken FajitasThis chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky
Cinnamon-Sugar Apple PieCinnamon apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York
Sweet Potato and Ham HashTender sweet potatoes match up with ham, eggs and zippy seasonings for an impressive breakfast. Or serve it with salad and have an easy breakfast-for-dinner meal. —Judy Armstrong, Prairieville, Louisiana
Turkey Biscuit StewThis chunky stew makes a hearty supper, especially in the fall and winter. It'salso a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota
Pineapple Upside-Down CheesecakeMy mom often made pineapple upside down cake, but I prefer something creamier. This recipe looks just like her cake, but gets even tastier as pineapple upside down cheesecake. —Marilyn McGinnis, Citrus Heights, California
Butternut Squash RollsWith their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri
Deep-Dish Sausage PizzaMy grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband, our family and me. —Michele Madden, Washington Court House, Ohio
Homemade Sage Sausage PattiesOregano, garlic and sage add savory flavor to these ground pork patties. I've had this Pennsylvania Dutch recipe for years, and it always brings compliments.
Pinwheel Steak PotpieOn cool nights, nothing hits the spot like a steaming homemade potpie—especially one you can get on the table fast. The pinwheel crust on top has become my signature. —Kristin Shaw, Castleton, New York
Parmesan-Bacon Bubble BreadWhen I needed to put some leftover bread dough to good use, I started with a recipe I often use for bubble bread and substituted savory ingredients for the sweet. —Lori McLain, Denton, Texas
Spanish Rice DinnerSpanish Rice Dinner has been a family favorite since I discovered it in our church cookbook. I always have the ingredients on hand, and it reheats very well in the microwave. —Jeri Dobrowski, Beach, North Dakota.
Apples 'n' Cream PancakeThis cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples—they make this a true midwestern meal. —Ruth Schafer, Defiance, Ohio
Saucy Beef with BroccoliWhen I’m looking for a fast entree, I turn to this beef and broccoli stir-fry. It features a tantalizing sauce made with garlic and ginger. —Rosa Evans, Odessa, Missouri
Skillet-Roasted Lemon Chicken with PotatoesThis is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania
Milk CakeThis is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia
Gram's Fried ChickenAs a boy, I wolfed down my grandmother's fried chicken. I never knew how she made it, but my recipe using potato flakes is crispy close. —David Nelson, Lincolnton, North Carolina
Banana Skillet Upside-Down CakeMy grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee
Up Next: If You See Black Residue on Your Cast-Iron Skillet, This Is What It Means
Originally Published: December 05, 2018
