Seasoning is a thin layer of heated oil bonded to bare cast iron. Flaxseed oil is one option, not a proven best choice for every pan; ordinary vegetable or canola oil is a practical manufacturer-recommended alternative.
Reseason bare cast iron
- Check the cookware’s instructions. This process is for bare cast iron, not enamel or cookware with parts that cannot tolerate oven heat.
- Wash and dry thoroughly. Remove loose rust or flaking seasoning with a manufacturer-approved method. Heating does not open the iron’s pores; warming mainly helps dry the pan and spread oil.
- Rub on a very thin layer of suitable cooking oil inside and out, then wipe away visible excess.
- For cookware whose instructions allow it, follow Lodge’s method: put the pan upside down in a 450–500°F oven for 1 hour, with a drip-catching sheet or foil on a lower rack, not on the oven floor.
- Turn the oven off and allow the pan to cool safely. Repeat only as needed rather than prescribing six coats for every pan.
What not to do
Do not set an unspecified oven to its maximum temperature or use a self-cleaning cycle as a routine stripping method. Follow both cookware and oven safety guidance. Ventilate, keep the oven clear of combustibles, and use dry oven mitts.
Maintain the finish
Cooking regularly, washing appropriately, drying promptly, and applying a very light oil film help maintain seasoning. A sticky surface often indicates excess oil. Seasoning is useful but does not make cast iron immune to rust or sticking.
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