Among all of the kitchen staples, a cast iron skillet is a must-have. Not only is it durable, it’s also versatile and one of the best choices if you want to get that perfect sear on everything from vegetables to steaks.

Caring for your cast iron skillet can turn a simple pan into a family heirloom, passed down through generations. So, what’s the key to its longevity? Seasoning, especially with the right oil.

In this post, we’ll explore why seasoning is essential to keeping your cast iron skillet sizzling for years to come, how to season it properly, and which oils work best. Whether you’re a seasoned chef (pun intended) or a newbie, we’ve got you covered.

Why Should You Season Your Cast Iron Skillet?

When you first purchase a cast iron pan, you might notice that the surface is a bit rough. Imagine nonstick cooking? Probably not the best choice. However, with the right seasoning, you can create a smooth, nonstick coating that enhances the cooking experience and protects the pan from rust. So how does this work?

Seasoning your cast iron skillet involves adding a thin layer of oil and then heating the skillet. This process triggers polymerization, which is a chemical reaction that allows the oil to harden into a tough, protective layer. With time as you continue cooking and seasoning the layer builds up and creates a nearly impenetrable surface that keeps your skillet nonstick and rust-free.

Cast iron skillets can withstand pretty high temperatures so they’re great for searing, frying, and even baking. Without a proper layer of seasoning acidic foods like tomatoes or vingar-based sauces can strip the pan of its protective coating – seasoning fortifies this layer to protect against damage.

How to Season Your Cast Iron Skillet

Seasoning your cast iron skillet doesn’t have to be hard, but it does require some attention to detail. Here are a few steps to season it properly:

1. Clean it: Get started by cleaning your pan with warm water and mild soap. Typically you want to avoid using soap when cleaning cast iron but a light wash before seasoning won’t hurt. Scrub off leftover food or rust with a stiff brush or steel wool.
2. Dry thoroughly: Drying your skillet is important since water is cast iron’s enemy. Yep, it can cause rust. So after cleaning, make sure to dry your skillet thoroughly with a paper towel or place it on the stove over low heat to get rid of any remaining moisture.
3. Add oil: Lightly coat the entire surface of your skillet with a thin layer of oil (be sure to also coat the bottom and handle). Rub off any excess oil with a paper towel. More on what oils to use later!
4. Heat it up: Place your skillet upside down in the oven and preheat it to 400°F. Be sure to place a sheet of aluminum foil to catch any dripping oil. Bake the skillet for an hour to help the pan polymerize and form its hard, protective coating.
5. Cool and repeat: After an hour you can turn off the oven and let the skillet cool inside. Repeat this step two or three times (add thin layers of oil each time) for best results.

The Best Oils to Use for Cast Iron Seasoning

Oils aren’t just for adding flavor or cooking! Using oil is key to seasoning your cast iron skillet. While not all oils are created equal we’ve rounded up some of our faves.

1. Flaxseed Oil

Coming at the top of our list is flaxseed oil, often praised for its ability to create a hard, smooth coating. Thanks to its low smoke point this oil allows polymerizing to begin quickly once heated.

2. Grapeseed Oil

We love grapeseed oil because it has a high smoke point and a neutral flavor. If you want to build multiple thin layers of seasoning this oil does the trick (and remember, layers are the key to creating a long-lasting, nonstick surface).

3. Canola Oil

For an affordable option that you can find at any local market canola oil is a great choice with a high smoke point. It’s one of the most frequently used oils for seasoning cast iron pans because it’s so budget-friendly. Fun fact: The polyunsaturated fats found in canola oil aid in the polymerization process – just be sure to wipe off the extra oil!

4. Coconut Oil

For a more natural route, coconut oil offers a plant-based oil option that has a relatively high smoke point. One of the reasons we love this oil – and think you’ll love it too – is because it leaves a pleasant, mild scent behind. Just note that coconut oil can solidify at room temperature so consider warming it for easier use.

5. Peanut Oil

Another high smoke point oil to the rescue! Peanut oil is great for seasoning your cast iron skillet since it won’t break down at high temperatures. A quick note: if anyone in your household has a peanut allergy, you might want to try another oil option on the list.

6. Lard and Bacon Grease

If you are interested in trying a more traditional route try using animal fat like lard or bacon grease. These fats typically have a high smoke point and can add a slight natural flavor to your pan.

7. Olive Oil

Although olive oil has a relatively low smoke point it’s still a good choice since it’s commonly used and relatively easy to find. Olive oil also features a natural flavor so you don’t have to worry about lingering taste.

8. Vegetable Oil

Vegetable oil is widely available and inexpensive. With its high smoke point, this oil is a great choice for seasoning your pan without the need to spend too much on specialty oils (you can save those for cooking).

9. Soybean Oil

Soybean oil is often found in commercial vegetable oil blends. Closing out our list as another oil with a high smoke point and a neutral flavor, it’s another affordable option for seasoning your cast iron skillet.

• High Smoke Point: Oils with a high smoke point are key so they don’t burn in the oven. These oils also ensure a good polymerization process without a burnt flavor or smell.
• Neutral Flavor: Consider choosing oils with a neutral flavor, especially if you use your skillet for a variety of foods. Oils like grapeseed or canola are ideal for this.
• Budget: If you plan to season your skillet regularly, budget-friendly options are the way to go. This includes canola, vegetable, or peanut oil, which will give great results without breaking the bank.
• Avoid Butter and Solid Shortening: While butter and solid shortening like Crisco might be great for cooking, they have low smoke points, making them less ideal for the seasoning process. Additionally, they may leave a sticky residue that’s hard to remove.

Show your cast iron skillet love with seasoning. In order to season, you need the right oil, and no matter what oil you choose you’ll create a durable, nonstick surface that makes cooking a breeze. Just remember to apply thin layers of oil and heat the pan thoroughly to achieve the best results. By keeping your cast iron pan well-seasoned, it can be a staple in the kitchen for years to come.

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