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How to Season Cast Iron

Plays: 194572

Cast iron pans, pots, skillets, griddles, and Dutch ovens are practically indestructible. They can last for generations. The key to cast iron’s longevity is seasoning. In this video, you’ll learn how to season, cook with, and care for cast iron cookware so it lasts for years and years. Seasoning cast iron is simple. We’ll show you how a thin, protective layer of vegetable oil, baked into the skillet, helps prevent rust from developing. Re-seasoning your cast iron pan will build up over time a terrific non-stick surface. You’ll see how to properly prepare your cast iron pan before you season it for the first time, and you’ll learn why this is the only time you’ll want to use soap to clean it. You’ll also discover the benefits of cooking with cast iron—the dry, even heat, which browns meats, crisps baked goods, and caramelizes vegetables like no other type of cookware. You’ll also see how easy it is to clean a well-seasoned cast iron skillet! Cast iron, it’s not just for the chuck wagon! See more how-to videos >>

Comments

Paul McManus

Paul McManus

Lily, the smoke point for safflower oil is 225. The smoke point for vegetable oil 356-370 depending on type. Wrong type oil for the temps required. Hope that helps!

clamerous

clamerous

Well, mine is in the oven now. 57 minutes to go. I hope this works. Growing up we had a set of cast iron cookware, and I hated it. When it was my turn to do the dishes, it was always so hard to clean. We would leave it on the stove with a little bit of soapy water, we would allow it to boil to loosen the stuck on potatoes or what ever we had (burned) for dinner. Before using them we had to scrub of the rust before using. I have had horrible experience with cast iron, but that is all about to change!

Lily

Lily

I followed the directions exactly, used safflower oil, pan started smoking & smelling bad in oven - what am I missing? Thanks.

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