How to season a new cast iron pan

Wash the pan, dry it completely, rub a very thin layer of a high-smoke-point oil over every surface, wipe off almost all of it, then bake it upside down in a hot oven for about an hour. Repeat this two or three times before first use, and the pan builds a dark, naturally non-stick surface that only gets better with regular cooking.

A brand new cast iron pan needs a bit of setup before it earns its reputation as a kitchen favourite. This guide walks through exactly how to season one from scratch, which oils work best, the mistakes that ruin a first attempt, and how to keep that seasoning building rather than stripping away over time.

What You'll Need

Nothing special here, just a few things most kitchens already have.

Before You Start

A high-smoke-point oil Vegetable, sunflower, or flaxseed oil all work well
Paper towels or a clean cloth For wiping the oil on and, more importantly, wiping almost all of it back off
An oven Set to around 230°C (450°F); this is where the oil actually bonds to the metal
Oven gloves and a baking tray The tray sits on a lower shelf to catch any oil that drips during baking

The Seasoning Process

1

Wash and Dry the Pan Completely

New pans often have a thin factory coating. Wash with warm water and a little soap, then dry it immediately and thoroughly, including the handle. Any leftover moisture will cause rust spots during baking.

2

Warm the Pan Briefly

A couple of minutes on a low hob setting opens the pores of the metal slightly, helping the oil soak in rather than just sitting on top.

3

Rub On a Very Thin Layer of Oil

Cover the entire pan, inside, outside and handle, with a small amount of oil. Less is better here; a thick, visible layer is the single most common reason a first seasoning turns out sticky or patchy.

4

Wipe Off Almost All of It

Using a clean, dry paper towel, wipe the pan until it looks almost dry and barely oily to the touch. This feels counterintuitive, but it's the step that prevents a tacky, uneven finish.

5

Bake It Upside Down

Place the pan upside down on the oven's middle shelf, with a tray underneath to catch drips, and bake at around 230°C for about an hour. Baking upside down stops oil from pooling in the base.

6

Let It Cool in the Oven

Turn the oven off and leave the pan inside until it's cool enough to handle. Cooling slowly helps the new layer set properly instead of cracking from a sudden temperature change.

7

Repeat Two or Three Times

One round of oiling and baking is a start, but two or three rounds before the pan's first real use builds a noticeably stronger, more even non-stick surface.

Oils That Work Best

Vegetable or Sunflower Oil

Widely available, affordable, and a reliable choice for most home seasoning jobs.

Flaxseed Oil

Popular with cast iron enthusiasts for a hard, durable finish, though it costs more and can flake if applied too thickly.

Avoid Butter or Olive Oil

Both have a low smoke point and can burn or turn gummy at seasoning temperatures instead of bonding cleanly.

Whatever You Already Have Is Usually Fine

Any neutral cooking oil with a reasonably high smoke point will season a pan. There's no need to buy something specialized for this.

The Mistake That Ruins Most First Attempts

Too Much Oil Is the Number One Problem

A thick layer of oil doesn't bake into a hard, smooth coating; it turns sticky, gummy, or patchy instead. The oil layer should look and feel almost dry before the pan goes anywhere near the oven. If a first attempt comes out tacky, it can usually be fixed by wiping the pan down again and repeating the bake with a thinner layer.

How to Tell It's Seasoned Well

A well-seasoned pan has a smooth, matte-to-slightly-glossy black surface with no sticky patches or dull grey spots. Food like eggs or a pancake should slide around with minimal sticking, though a brand new pan won't be fully non-stick yet; that improves with every meal cooked in it. Small imperfections in colour or shine are completely normal at this stage and will even out with regular use.

Keeping the Seasoning Building After Each Use

Clean While Still Warm

A quick wipe or rinse right after cooking, while the pan is still warm, is far easier than scrubbing it cold later.

Skip the Dishwasher and Heavy Soap

Hot water and a soft brush or sponge are usually enough. Heavy soap and dishwashers strip seasoning over time.

Dry Immediately and Fully

Leftover moisture is the main cause of rust. A quick pass on a warm hob after washing dries the pan completely.

Wipe a Trace of Oil On Before Storing

A very light coat after drying keeps the surface protected and adds a little to the seasoning with every use.

Where Are You Starting From?

The right next step depends on where your pan is right now.

Brand new pan? Wash, dry, and run two to three full oiling-and-baking rounds before cooking anything in it.
First attempt came out sticky? Wipe it down and repeat the bake with a much thinner layer of oil.
Already seasoned and cooking with it? Clean while warm, dry fully, and wipe on a light coat of oil after each use.
Rust spots appeared? Scrub them back to bare metal, dry completely, and re-season from scratch.

Keep Reading

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The core cookware list for a home kitchen

Non-Stick vs Stainless Steel Cookware

Which one to reach for, and how to look after each

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Build out the rest of your cookware and prep tools alongside your cast iron pan.

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Frequently Asked Questions

How do I season a brand new cast iron pan?
Wash and dry it fully, rub on a very thin layer of oil, wipe off almost all of it, then bake upside down at around 230°C for about an hour. Repeat two to three times before first use.
What's the best oil for seasoning cast iron?
Vegetable or sunflower oil both work well and are easy to find. Flaxseed oil gives a harder finish but costs more and needs a very thin application.
Why did my seasoning come out sticky?
Almost always too much oil. The layer should look and feel nearly dry before baking. Wipe the pan down and repeat the bake with a thinner coat.
How many times should I season a new pan before using it?
Two to three rounds of oiling and baking before first use builds a noticeably stronger, more even surface than a single round.
Can I use olive oil or butter to season cast iron?
It's best to avoid both. Their low smoke point means they can burn or turn gummy at seasoning temperatures instead of bonding cleanly to the metal.
Why do you bake the pan upside down?
Baking it upside down, with a tray underneath to catch drips, stops oil from pooling in the base of the pan and keeps the coating even across the whole surface.
What do I do if my cast iron pan has rust spots?
Scrub the rust back to bare metal, dry the pan completely, and re-season it from scratch using the same oiling and baking process.
Is it safe to use soap on a seasoned cast iron pan?
A small amount of mild soap now and then is fine, but regular heavy soap and dishwashers will gradually strip the seasoning. Hot water and a soft brush are usually enough.

 

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