Seasoning is a thin layer of oil polymerised onto iron. It protects against rust and improves cooking behaviour, but it is not a thick coating and does not eliminate the need for heat control.
- Clean and dry
- Apply very little oil
- Heat to polymerise
- Cook to maintain
- Handle rust or flaking
- Buying checklist
- Frequently asked questions
Clean and dry
Wash away loose residue, rinse and dry the pan completely. Brief heating on the hob can remove hidden moisture.
Apply very little oil
Rub a small amount of suitable cooking oil over the entire pan, then wipe until the surface looks almost dry. Excess oil causes sticky or uneven patches.
Heat to polymerise
Follow the pan maker’s recommended oven or hob method, with ventilation. Several thin layers are better than one thick layer.
Cook to maintain
Regular cooking with adequate fat helps. Avoid storing food in the pan and limit prolonged acidic cooking until seasoning is robust.
Handle rust or flaking
Remove loose rust or unstable residue, clean, dry and rebuild thin seasoning layers. Severe structural cracking is different and calls for replacement.
Buying checklist
- Dry immediately after washing
- Use thin oil layers
- Store in a dry place with airflow
- Do not leave wet food in the pan
- Lift on glass cooktops
Frequently asked questions
Can soap be used on cast iron?
A small amount of modern dish detergent is commonly used for routine cleaning; avoid prolonged soaking.
Why is seasoning sticky?
Too much oil or insufficient heating is a common cause.
Does cast iron have to be black?
Colour changes with age and oil. Performance and rust protection matter more than appearance.
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