How to Season a Cast Iron Skillet
Seasoning cast iron is all about protecting the metal and creating a natural nonstick surface. With just salt, soap, and Crisco, you can restore even a rusty pan and make it last for generations.
Equipment
- Warm water & mild dish soap
- Microfiber towel or napkins
- Tools
- Cast iron skillet (in need of seasoning)
- Chainmail scrubber or stiff brush
- Oven (capable of 500°F)
- Baking tray (to catch drips)
Ingredients
- ½ cup Kosher salt coarse grind
- 1 –2 tbsp Crisco or avocado oil / olive oil as alternatives
Instructions
- Scrub the Skillet
- Coat the inside of your skillet with kosher salt.
- Using a chainmail scrubber or brush, scrub in circular motions.
- Discard dirty salt and repeat at least twice, covering the inside, outside, and bottom.
- Wash & Dry
- Rinse with a small amount of mild dish soap and warm water.
- Scrub gently with a microfiber towel.
- Dry completely with a towel, then place on high heat burner until all moisture evaporates.
- Preheat for Seasoning
- Preheat oven to 200°F.
- Place skillet inside for 5–6 minutes to warm and open pores of the metal.
- Oil the Skillet
- Remove skillet while warm and rub a thin layer of Crisco (inside, outside, handle, and bottom).
- Wipe away excess oil with a lint-free rag.
- Bake the Skillet
- Increase oven to 500°F.
- Place skillet upside down in oven with a tray underneath.
- Bake for 30 minutes, then turn oven off and let it rest inside for another 30 minutes.
- Repeat
- For best results, repeat oiling and baking cycle 2–3 times.
Notes
Seasoning builds up over time—the more you cook, the better it gets.
Avoid too much oil; thin, even coats work best.
Properly seasoned cast iron should be glossy, dark, and naturally nonstick.