How to Season Cast Iron – The Definitive Guide

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seasoning-topSeasoning cast iron is a process and it is literally the foundation on which you cook your food.  It is critically important to prolong the longevity of your cookware and protects it from the elements, namely moisture.

If you ask 5 cast iron enthusiasts how to season cast iron, then you will probably get six answers.

And, if you ask the right person, he or she may have six answers all on their own!

Most likely, each answer is partially correct and will get you a pretty darn good foundation to cook on.

Check out my favorite pan at Amazon – the Lodge 12 incher.

How to season cast iron

  1. Pre-heat your oven to 250F.seasoning-250
  2. Wash your cast iron cookware in hot water with soap and a stiff brush.
  3. Dry completely with paper towels then place in your oven for 20 minutes.
  4. Take out the cookware using heat resistant gloves or a heating pad.  Apply oil or shortening with a paper towel to the cast iron to coat it entirely.  Then get a fresh paper towel and wipe off the excess oil.
  5. Then, do it again. Yes, wipe off all the oil or shortening that you can.  Yes, I am serious.
  6. Put the cast iron back in the oven and increase the heat to 350F.  Allow the cast iron to sit for 60 minutes.  Apply the oil or shortening again using the same method as before.
  7. After the 60 minutes has passed, raise the temp up to 500-550F.   Wait for 60 more minutes and then turn off the oven.  It will take a few hours for the cast iron to cool and this is good.  We would like for the hot iron to cool down slowly in this case.

seasoning-in-ovenAfter this process is complete,  you will have minimal protection for you cast iron and it will do the job for now.  Your job will be to use this cookware.  Cook your breakfast on there.

Use it for dinner too.

Use grease, oil, or fat on there, too.

Then do it again the next day and the one after that.

I think what I am trying to say is USE THE CAST IRON.

This will only improve the seasoning and the non stick qualities of the cast iron.


**Note on the oil: I use canola oil most of the time. However, some people say that flaxseed oil is better because it is harder – and more durable. Read more here…


  • “I thought you were not supposed to use soap on cast iron!?” That is definitely a good rule to follow but when you are laying a new foundation of seasoning, it is advisable to go ahead and strip off the old oil and start new.  Aside from this process, I have been able to refrain from using soap on cast iron.  I just haven’t seen the need so sure follow this rule outside of seasoning cast iron.

Cast iron tools gone rusty? Here’s my guide to restoring them. 


  • “My Meemaw said to only use bacon grease to season cast iron.” That’s fine, use any kind of grease, fat, or oil that you prefer. Later we’ll explore using other fats like olive oil, flax seed oil, canola oil, crisco, bacon fat, etc…  The point here is to coat the metal with something that repels water, something that is food grade, and something that you have on hand.  It might be a little wasteful to use some first press California olive oil but it will still work just fine.  I am very interested in seeing how flaxseed oil works for the initial seasoning.


  • “I want a nice, thick, smooth, black coating of seasoning on my cast iron so why would I apply a super thin layer of grease and wipe it off!?”  Great question. If you put the oil or fat on thickly, then you’ll end up with a sticky, black mess of carbon-y grease.  Don’t ask me how I know that!  So the key aspect is to just be patient and put on a thin layer of your fat of choice. Your patience will be rewarded…and you impatience will be punished.


  • “I followed your instructions and my cast iron looks gray not black. My Pop Pop’s cast iron was literally as black as a cat on halloween night.”  Fair enough – that’s quite a metaphor and congratulations on using “literally” properly.  If you want your cast iron darker, then you can follow the directions above but just skip the washing part.  You will be able to add layer after layer of seasoning.  It will get dark, very dark, and a little darker each time with slightly diminishing returns.  You can keep on repeating, reheating, oiling, wiping, and cooling, again and again.


  • “My brand new Lodge Cast Iron <fill-in-your-cookware> is preseasoned from the factory in S. Pittsburg, TN. Do I need to re-season my Lodge?” Probably not but maybe.  It’ll do the job and if you do use your cast iron frequently and keep it clean and lightly oiled, then you will get the nice, slick seasoning you desire.  It will take some time but it will happen.

Head here if you want to know the best oil for seasoning carbon steel. 


  • “My brand new Lodge Cast Iron <fill-in-your-cookware> is seasoned but it’s very rough and things stick! What is going on?” Modern cast iron is pretty much all like this.  The older cast iron cookware used to undergo an additional step where it was sanded, essentially polished down.  I did not realize how significant this was until I got my first WagnerWare Cast Iron Skillet, a 1056N.  It was like comparing gravel to freshly waxed car – well, maybe not that dramatic but it was significant.  A future article will focus on improving the surface of a modern Lodge Cast Iron piece.

Do you disagree with these methods?

Do you have a better way?  Let me know how you season your cast iron.

Comment below to let me know if you have any questions or comments.

Read more about Wagner Cast Iron

What’s for breakfast tomorrow? Click to read about my favorite pan for cooking eggs and head here for my favorite whisk for eggs. 

11 comments… add one
  • Susan Nov 8, 2015, 3:07 pm

    Do you know how to season an entire grill? I have a small grill that is totally made of cast iron. I cannot imagine I want to use the same method as that for a skillet to season/preserve this. Thanks for anything you can tell me or pint me in the right direction.

  • Frank Jan 28, 2016, 2:25 pm

    I have found the best way for me to restore and season, cast iron since I heat the house with wood, I put the pan or skillet right in the hot coals in the wood stove and leave them in for an hour. When I take them out they are clean as a whistle but really rusty. I then take a paper towel, put oil in the pan and wipe it all over and put it on the stove top and get it hot, wipe it out and do it again, it turns out great.

  • David May 30, 2016, 5:51 am

    One trick to keep oil from pooling is to put the pan in the oven upside down, with a baking sheet underneath to catch drips.
    I would also think you’d want oil with a high smoke point, so the oil can be absorbed rather than burn off. Smoke point charts are easy to find on line, including Wiki; also a good reference for cooking.

  • Randy Oct 23, 2016, 11:00 am

    I use only cast iron. I have only Wagner, most circa 1985. I do have a 9″ Wagner 1056U circa 1940, it was a wedding gift to my parents. I wash with hot water and Dawn, if anything is stuck on the pan you can “deglaze” with water. I dry on the stove and wipe with a paper towel with a little oil, anything on hand. Cast iron is “practically” non- stick, if you use it! Good luck and God bless your kitchen.

  • Tim Oct 23, 2016, 1:21 pm

    I have 100-year-old Wagner. And I’m not about to season it now! I use it only for making Peanut brittle and after every season it’s still a as
    smooth as glass

  • Sarah Whitfield Nov 1, 2016, 11:39 am

    This I recently purchased a Lodge pre seasoned skillet–big mistake–it is rough and I did season it X3 with the flax oil per your instructions. It is better but NOT the good ol’ cast iron which I will try and find at yard sales.

  • Helene Dec 13, 2016, 1:19 am

    I’m a newbie of cast iron so forgive my question:
    In # 6 you say to do it again. Heating oven to 350 and letting pan sit for 60 minutes. Do you mean 60 min in the oven at 350 or once you take it out? (And only leaving it in oven for 20 min as you do at the original 250 degrees?) Thanks.

  • Michelle Mar 15, 2017, 4:13 pm

    The directions seem unclear. In step 5 you remove extra oil. In step 6 do you bake for 20 mins as in the beginning or for 60? “Let it sit” seems unclear. Do you bake for 60 then let cool for 60 before you reapply the oil or apply oil to the hot Iron? Does step 7 mean to bake it for an additional 60 at 500 then let it cool in the oven? I’m sorry if this is obvious, I’m just totally new to cast iron. Thanks!!

  • Yooper John Aug 1, 2017, 10:35 am

    For Helene & Michelle,
    The initial 250°F 20 minute “warm up” is to get the cast iron ready to receive the oil/fat; warming the cast iron makes sure to drive out any residual moisture and to open up the iron’s porosity a bit, and so help absorb some of the oil. After this preheat, once the pan is coated and wiped, you want to bake that oil/fat coated pan for the 60 minutes at 350°F. After 60 minutes, pull out the cast iron (or turn off the oven and let cool inside); let the cast iron cool just to the point where you can bear to handle it, then re-oil and wipe a second time. Now – after this second coat – return to the oven at 500°F and bake 60 minutes to complete the polymerization of the oil/fat, to yield a nice, hard, slick, non-stick surface. After 60 minutes at this high temperature, turn off the oven and let the cast iron sit inside the oven until cool.

    If you get a mottled or splotchy coating inside the pan, you’ve been too heavy with the oil/fat, and didn’t wipe it out well enough before the baking. You’ll want to strip the pan and start over.

    Hope this helps clarify things.

  • David Berger Mar 13, 2018, 7:28 am

    Instead of soap I use a medium to coarse salt to scrub the pan and have gotten excellent results. I used soap ONCE years ago, and for me putting soap in a pan I eat from was akin to my mother washing my mouth out with it/lye.

  • Lee B Burdet SR Apr 3, 2018, 2:29 pm

    I agree with the temps and basic method but I only use solid Crisco for seasoning. Start at 300 degrees and work up to 550 in 1hour increments of 50 degrees adding the Crisco when it hits 350 degrees. Then wipe it out thoroughly. When it is time (1 hour) to turn it to 400 I add the Crisco again, just as the first time very sparingly and wipe it off thoroughly. After it reaches 550 i turn it off and let it sit over night. At that point – the next morning_ I wipe it down with Canola or Bacon grease – usually Canola. The pan will be a deep black and shiny. I use old Griswold – slant letters. Maybe a Lodge and Wagner. I also do this to the original BSR cornbread pans. The corn bread just falls out when you turn the pan over

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