How to Season a Cast Iron, Carbon Steel or Spun Iron Pan
Cast iron, carbon steel, and spun iron pans reward the cooks who understand them. Seasoning builds a natural, protective layer that improves with every use, turning a raw pan into something that can genuinely last a lifetime. This guide covers which pans need it, how to do it, and how to keep the results going.
Overview
- Cast iron, carbon steel, and spun iron pans all need seasoning. Enamelled cast iron does not.
- Seasoning polymerises oil onto the metal surface, building a natural non-stick layer that improves with use.
- The hob method takes around 15 minutes. The oven method takes around an hour but is more hands-off.
- Never use soap, a dishwasher, or steel wool after the initial wash. Bicarbonate of soda and warm water is all you need for ongoing cleaning.
- Rust and patina damage are recoverable. Re-season and carry on.
Decision helper
- Pan has wooden handles (some Netherton Foundry): Use the hob method only.
- Pan has metal or oven-safe handles: Either method works. Oven method gives a more even result.
- Pan is already dark (pre-seasoned): Skip initial seasoning, just rinse and start cooking.
- Pan is grey or silver: Needs seasoning before first use.
Understanding Pan Seasoning
Seasoning creates a protective barrier on the cooking surface that gradually becomes a natural non-stick layer. It is not as instantaneous as a synthetic non-stick coating, but it is far more durable and improves with every use. It is also the method used long before non-stick pans existed.
When oil is heated on bare metal, it polymerises and bonds to the surface. Repeated layers of this build up over time into a hard, slick patina. The pan gets better the more you use it.
Why these pans are worth the effort- Lifetime durability: With proper care, these pans last indefinitely.
- Superior heat retention: Excellent for searing and browning.
- Versatile: Compatible with induction hobs, gas, solid plate, barbecues, and ovens.
- Improves with age: The more you cook in it, the better it performs.
- Natural non-stick: Develops through use, not synthetic coatings.
If a pan becomes rusty or loses its release properties through incorrect cleaning, it can be re-seasoned. These pans are not fragile. They can be brought back from quite severe neglect.
Which Pans Need Seasoning?
Pans that need seasoning before first useDe Buyer carbon steel pans arrive with a protective beeswax coating that must be removed during the first seasoning process. Wash with warm water and washing-up liquid once only to strip the wax, then season using your chosen method.
Carbon steel paella pans and woks require initial seasoning. Their large surface areas respond well to the oven method, which provides more even heat coverage.
Silverwood Little Gem frying pan is a British-made spun iron pan that needs seasoning to develop its non-stick properties.
Shop De Buyer Carbon Steel Pans
Pre-seasoned pansNetherton Foundry pans come pre-seasoned from the foundry, so you can start cooking immediately.
Pans that need no seasoningEnamelled cast iron, such as Le Creuset, has a vitreous enamel coating and is cleaned with regular washing-up liquid like any other pan. No seasoning, ever.
Visual test: Look at the colour of the pan's interior. A black or very dark surface means it is already seasoned. A lighter grey or silver surface means it needs seasoning. Most carbon steel pans are grey when purchased and darken with use, developing a patina that improves the non-stick performance.
Initial Seasoning: Hob Method
Time required: Approximately 15 minutes. Suitable for all pans, including those with wooden handles that are not oven-safe.
What you'll need- Warm water and washing-up liquid (first time only, for unseasoned pans)
- High smoke point vegetable oil (rapeseed, groundnut, or plain vegetable oil)
- 2–3 tablespoons of salt
- Peel from two potatoes
- Kitchen tongs
- Paper towels
- Tea towel for drying
- Initial wash (unseasoned pans only): Wash with warm water and washing-up liquid to remove any protective coating, such as the beeswax on De Buyer pans. This is the only time soap is acceptable. If the pan is already pre-seasoned, rinse only.
- Add oil, salt, and potato peel: Pour in enough vegetable oil to cover the base to around 5mm. Add 2–3 tablespoons of salt and the peel from two potatoes. The potato peel helps draw impurities from the pan's surface.
- Heat and move: Raise to medium heat. Using tongs, move the peel around the pan and up the sides to the rim for 8–10 minutes. The pan will turn brown as polymerisation occurs.
- Cool and discard: Allow the pan and oil to cool until safe to handle, then discard the excess oil.
- Wipe clean: Wipe thoroughly with paper towels. The pan is now seasoned and ready for use.
Why potato peel and salt? This traditional method uses potato starch and the mild abrasiveness of salt to pull impurities from the metal and establish an even first layer of seasoning. It is a long-standing technique because it works.
The pan will not be fully non-stick after its first seasoning. That takes time and regular use. This initial process kick-starts the patina. Each subsequent cook builds on it.
Initial Seasoning: Oven Method
Time required: Approximately 1 hour, mostly hands-off. Suitable for pans with metal or oven-safe handles only.
Handle check first: Some Netherton Foundry pans and other pans with wooden handles are not oven-safe. If your pan has a wooden handle, use the hob method instead.
- Warm water and washing-up liquid
- High smoke point vegetable oil (rapeseed, groundnut, or plain vegetable oil)
- Kitchen roll or clean tea towel
- Preheat your oven: Set to 220°C (200°C fan) and allow it to reach temperature.
- Initial wash: For unseasoned pans, wash once with warm water and washing-up liquid. For pre-seasoned pans, rinse only.
- Dry thoroughly: Dry with a towel.
- Apply oil thinly: Pour a small amount of high smoke point vegetable oil into the pan. Using kitchen roll, spread it evenly across the inside and outside of the pan, including the handle. Use only enough to create a thin coating. Too much oil results in sticky patches rather than smooth seasoning.
- Bake upside down: Place the pan upside down in the oven, with a baking sheet on the rack below to catch any drips. Leave for one hour. The inverted position prevents oil pooling.
- Cool in the oven: Turn off the heat and leave the pan in the oven until completely cool. Do not rush this step.
Building layers: Some cooks repeat the oven method three or four times before first use to build up multiple thin layers. Each additional layer improves the non-stick surface, though this is not required for functional cooking.
What Customers Ask Most
Do I need to season my pan before using it for the first time?
It depends on the pan. De Buyer carbon steel pans, carbon steel woks and paella pans, and the Silverwood Little Gem frying pan all need seasoning before first use. Netherton Foundry pans come pre-seasoned, so you can start cooking straight away, though using plenty of oil early on helps the seasoning settle. Enamelled cast iron pans, such as Le Creuset, need no seasoning at all.
Can I use soap to clean my cast iron or carbon steel pan?
No. Soap strips the seasoning you have built up. The only time soap is acceptable is during the very first wash before the initial seasoning of an unseasoned pan. After that, use warm water and a bicarbonate of soda paste for cleaning.
What oil should I use for seasoning?
Use high smoke point oils: rapeseed (canola), groundnut (peanut), vegetable, or sunflower oil. Avoid extra virgin olive oil and sesame oil, which have low smoke points and will not polymerise properly, leaving a sticky or damaged surface.
My pan has rust on it. Is it ruined?
No. Light surface rust can be removed by scrubbing with a bicarbonate of soda and water paste. Rinse, dry completely, and re-season the pan using the hob or oven method. The pan will be perfectly usable again.
Why does food still stick after seasoning?
A newly seasoned pan will not be fully non-stick straight away. Seasoning builds with use over weeks and months. In the meantime, preheat the pan properly before adding food and use enough oil. The sticking will reduce as the patina develops.
Can I cook tomatoes or acidic foods in my carbon steel pan?
It is best to avoid highly acidic foods such as tomatoes, citrus, and white wine until the pan has a well-established patina. Acid can cause white stains on young seasoning. If this happens, simply re-season. Once the patina is mature, the pan becomes much more resistant.
How do I know if my pan is properly seasoned?
A well-seasoned pan will have a uniform dark brown to black colour, a smooth near-glossy appearance, and food will release easily with minimal oil. Water will bead and run off the surface. This level of seasoning develops over months of regular use.
Cleaning and Long-Term Care
Proper cleaning after each use maintains and builds the seasoning. Once you have the routine, it takes only a few minutes.
Basic cleaning after each use- Whilst the pan is still warm: Add warm water and a small amount of bicarbonate of soda.
- For stuck food: Add water to the warm pan and use a wooden spoon to loosen residue over low heat.
- Clean gently: We recommend using non abrasive scrubbers or sponges. Abrasive cleaners like wire wool can be used, but do so with caution.
- Rinse and dry: Rinse with warm water and dry thoroughly with a tea towel.
- Heat-dry: Place on low heat for 1–2 minutes to eliminate any remaining moisture. Stored damp, the pan will rust.
Optional maintenance seasoning: After heat-drying, whilst the pan is still warm, apply a very small amount of vegetable oil and spread it thinly across the surface with kitchen roll. Wipe off any excess. This adds a micro-layer of seasoning with every clean, building the patina faster. Store only once completely cool and dry.
- Excessive use of soap: Soap can be used in small amounts, but it will strip away the seasoning. Sometimes, soap is unavoidable in the case of cooking foods like fish.
- Dishwasher: Destroys seasoning and causes rust, never put your seasoned pan in the dishwasher.
- Excessive use of abrasive scrubbers: Abrasive scrubbers like wire wool can easily strip the patina. Use with care and caution.
- Soaking: Causes oxidation and requires re-seasoning.
- Storing damp: Results in rust.
Scrub the rust off with a paste of bicarbonate of soda and water. Rinse, dry completely, and re-season using the hob or oven method. The pan will be good as new.
Troubleshooting- Sticky patches after seasoning: Too much oil was applied. Heat the pan and wipe thoroughly with kitchen roll to remove the excess. Cook with it regularly and the stickiness will resolve.
- Uneven or blotchy colour: Normal during the initial seasoning period. Continue cooking regularly. Different foods create different colours, all contributing to the protective layer. It will even out.
- Food still sticking: This could be one of two things. Either, the type of food you are cooking requires more oil (fish, eggs), or you may have removed some of the patina in your last clean.
The patina gets stronger and more durable with every use. Use oil when cooking until you are confident in the pan's non-stick durability, and avoid highly acidic dishes until the seasoning is well established. Beyond that, cook in it regularly and it will look after itself.
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