The Best Way to Season a Cast Iron Skillet Without an Oven

Seasoning a Cast Iron Skillet on the Stove

Wash the cast iron with hot water, dish soap, and a scouring pad. Whether you just got a new cast iron skillet or you’re getting an old pan out of storage, it’s important to strip away debris, grime, and old seasoning. House cleaning professional Raymond Chiu recommends scrubbing the pan in hot, soapy water with a scouring pad. If your cast iron skillet is rusted, cleaning expert Ryan Daniel Santos says to mix “equal parts of white vinegar and water” and then “pour the solution onto the rusted areas. Let it sit for about 30 minutes. Then, sprinkle baking soda onto the rusted areas and use a scrub brush…to gently scrub away the rust.” Note: It’s not recommended to clean your cast iron skillet with dish soap regularly, as it strips away the seasoning. Dish soap is only recommended for initial cleanings or to remove old seasoning buildup.

Rinse and dry the skillet. Run the cast iron under water to rinse out any soap residue and debris. Then, wipe the skillet out with a kitchen cloth or paper towel. To get the skillet completely dry, set it on your stovetop over low heat and let the excess water boil out. Let the skillet sit off the burner until it’s cool enough to touch. If you don’t have a stove, heat your cast iron skillet on your grill using the same steps.

Set the skillet over high heat and rub vegetable oil into the pan. Place the cast iron over your burner that’s set to high heat. When it’s hot, pour about 1 tbsp (15 ml) of unsaturated oil into the skillet, such as vegetable, canola, grapeseed, or flaxseed oil. Wad up a few paper towels and use them to carefully spread the oil over the bottom, sides, and lip of the skillet. Heating the oil in the pan bonds the oil to the cast iron (called polymerization), which creates a shiny, nonstick surface that protects the metal. Note: Only add a thin layer of oil to the skillet. If there is a lot of oil left over after you rub it into the cast iron, wipe up the excess with paper towels.

Heat the skillet until it smokes, then take it off the burner to cool. Watch the cast iron closely as it heats over the burner. As soon as the oil starts to smoke, turn off the burner and take the skillet off the heat to cool down. Tip: Turn on the range hood over your stove to help clear away any smoke. Or, turn on an overhead fan and open any nearby windows or doors.

Repeat the oiling and heating process 2 to 3 more times. To get a good layer of seasoning on your cast iron skillet, re-season it 2 to 3 more times. Simply heat it over high heat, add a bit of vegetable oil, buff it into the pan, and let it smoke before removing it from the heat.

When to Season a Cast Iron Skillet

Re-season cast iron when it’s no longer non-stick or looks dull. You don’t have to season your cast iron cookware after each use, as just cooking with your skillet leaves a layer of seasoning. However, if you notice food starting to stick in the pan or it appears dull and dry, it’s time to season it again. Always season new cast iron cookware and skillets that you removed rust from.

Cleaning a Cast Iron Skillet

Heat water in the pan and scrub it with a wooden spoon or sponge. House cleaning professional Kadi Dulude recommends “boiling some water in the pan for a few minutes” to clean a cast iron skillet and get rid of stubborn, burnt-on food. Then, she says to “gently nudg[e] the stubborn spots with [a] wooden [spoon]” or a sponge. Avoid using soap or very abrasive brushes, like steel wool, to clean cast iron. This can remove the layers of seasoning you’ve built up. Do not put cast iron in the dishwasher. The soap and moisture can damage the pan and lead to rusting.

Rinse and dry the skillet. Pour out the water and scrubbed out debris. Then, rinse out the pan with water. Wipe the cast iron dry with a towel and then place it over a burner on low heat to evaporate any leftover moisture. Let the skillet cool completely once all the water is dry.

Rub a thin layer of vegetable oil into the skillet. Pour a small dollop of unsaturated oil into the cast iron. Then, use a paper towel to buff the oil into the bottom, sides, and lip of the skillet.

Caring for a Cast Iron Skillet

Wash and dry your cast iron skillet after each use. Once you’re done cooking with your pan, heat water inside and scrub out the food debris. Then, dry the skillet completely with a towel and over a burner set to low heat. Rub in a bit of oil to keep the cast iron well seasoned, too.

Store your cast iron skillet in a dry spot. Keep your cast iron in a spot where it’s not exposed to moisture and steam, like inside a cabinet away from the sink or your stove. Placing your cookware in a dry, well-ventilated spot helps prevent rust from forming.

Avoid cooking acidic foods inside a cast iron skillet. Cast iron skillets are great for cooking most foods, from savory meat dishes to chocolate chip cookies. However, acidic foods and liquids like tomatoes and wine can eat away at the iron and damage your skillet. So, avoid cooking with them as much as possible. Seasoning your pan creates a protective layer, so quickly simmering acidic foods and liquids in your skillet is unlikely to cause long-lasting damage.