How to Season Your Cast Iron Cookware

If you own cast iron cookware then you know that to cook successful meals you need to season your cookware correctly.

Without proper seasoning your food will not only stick to the surface but it will also react with the metal resulting in food that tastes and looks unappetizing. Your pans will also begin to rust, making them unattractive.

You can use your raw cast iron cookware in the kitchen and it is equally serviceable for use on the campfire when you go camping.

Raw cast iron cookware will give you many years of good service if properly cared and these pans are often passed down through the generations. So they are definitely value for money.

In fact I have a set of 3 saucepans that were handed down to me from my grandmother and they are in as good condition as when she owned them.  And because I take the simple steps below, they will be able to be handed on to my daughter.

Here are the steps to seasoning your cast iron cookware:

  1. Preheat your oven to 300F and place aluminum foil or similar in the bottom of your oven to protect it from oil spills.  If you have purchased your cast iron cookware as new then you will need to thoroughly wash it with warm water and soap using a scourer to remove any rust proof coatings.
  2. Dry the cookware thoroughly before proceeding to the next step. You can place it in the oven for a short period in order to do this.
  3. Coat the pan and the lid evenly with a heavy fat like lard or bacon grease. Many use Crisco for this purpose. The pan should be coated inside and out.
  4. Place the pan and the lid upside in your oven for about an hour. If you place them right side up then the oil will accumulate in the bottom of the pan.

For best results repeat steps 4 and 5.

Repeating this process once or twice will ensure an optimal non-stick surface to cook on.

Read more about caring for your cast iron cookware…


Read why cast iron is one of the best….

You will find a wide range of reasonably priced Lodge Logic Cast Iron Cookware at Amazon.


The Best Stainless Steel Cookware Set

A reader told us about a particular stainless steel cookware set that she had purchased. She … [Read More...]

From the Blog

What is a Bundt Cake?

For the uninitiated the Bunt cake is a dessert cake that is cooked in a Bundt pan. which is … [Read More...]

KitchenAid Hand Mixer – Ultra Power Plus 7-speed

KitchenAid make excellent hand mixers. And in my opinion, a hand mixer is one of those 'must have' … [Read More...]

Caring for your Copper Cookware

Mauviel - Copper 3 Qt. Saute Pan Although copper is a lovely type of cookware which has … [Read More...]

Shrimp with Brussels, Garlic and Sage Recipe

Tonight the cook in the house made a sage and garlic shrimp recipe which I found over at the … [Read More...]


  1. Great site – loads of information!
    I’ve started using the enameled cast-iron – for me it’s easier to care for. My mother has to cast iron frying pans that she’s used for everything for years… I just don’t fry that often….
    Anyway, I’ll be back!

  2. Thanks for visiting Katie. I had a great time reading the posts at your blog. And yes the enameled cast iron is a popular alternative to the regular cast iron. Its easier to clean, doesn’t require seasoning and doesn’t react with acidic type foods like tomatoes. It also looks a lot nicer than the basic cast iron cookware. Still the purists among us would probably say that you can’t beat the bare cast iron but it’s all about preference.

  3. How safe is the cast iron cookware?

  4. Cast iron cookware is considered quite safe but it should be seasoned correctly before use.

  5. Does a cast iron griddle have to be seasoned on both sides and why?

  6. Hi. It’s Maurice again. One more question. Do I have to season the cast iron grates on my new gas range? Thanks again

  7. Hi Maurice – You should season your cookware on both sides because it will prevent rust forming. As for your gas range I think the best thing is to check with the retailer on this one. We aren’t experts on gas ranges.

  8. I was given my mother’s old 10 inch cast iron skillet. Becase it was a litle rusty, I let it sit with oven cleaner for about 8 hrs, then washed it a couple of times with Palmolive dish soap. The areas that are not dark grey now have an antique gold look to it. Is it ok to season it now or does it still have oven cleaner in the pores? Each time I dried it after washing, I dried it with paper towel and it seemed to come out clean. Any help would be greatly apprecited.



  9. This site is great. Full of so much info. Seasoning does take some time…so be patient. It could take months, depending on how often you use it. Cooking with high fat food for a while at the beginning can help speed up the process. Maybe use it for bacon for a while and it will greatly improve the results.

  10. I have the cast iron griddle that fits across two burners on my stove; my first piece of cast iron. It got placed in the sink (by one of my sons) and water collected on one end resulting in some rust forming. This came preseasoned; what do I do with it or about the rust? Love using this—we use it constantly.


  1. […] your dutch oven in the same way you season your other cast iron cookware. and the more you use it the better the non stick finish and rust preventative properties will […]