How to season cast iron
By seasoning cast iron, you’re creating a naturally non-stick, rust-resistant coating that’ll slowly become a deeper coloured patina the more times it’s used.
Here’s how to perform initial seasoning for your cast iron, including skillets, pans and casserole dishes.
Remove packaging and labelling.
Wash in hot, soapy water, rinse and dry thoroughly.
Heat the pan over a medium-high heat until fully dry and warm.
Add a small amount of high smoke point oil (e.g., sunflower, rapeseed, avocado) and spread it evenly over the pan’s entire surface area, including the sides.
Place the pan upside down in a preheat oven (200-250C) for an hour.
Leave the pan to cool in the oven.
Remove the pan and repeat the process another 3-4 times.
Cast iron will continue to season with every use. When cooking with cast iron, preheat the pan before adding a splash of oil, then add the ingredients. This will keep the surface naturally non-stick. Over time, your cast iron will start to develop a dark patina – this is normal and desirable.