How to Season a Cast Iron, Carbon Steel or Spun Iron Pan
Andi Healey
Web Manager
Master The Art Of Seasoning And Caring For Iron Pans
Essential Information
- Why Season: Creates a natural non-stick layer through polymerized oil that protects and improves with use
- Time Required: 15 minutes (hob method) or 1 hour (oven method) for initial seasoning
- Which Pans Need It: Cast iron, carbon steel, mild steel, and spun iron (not enamelled cast iron)
- Key Rule: No soap or dishwasher. Use warm water, bicarbonate of soda, and keep completely dry
- Lifetime Durability: Properly cared for, these pans last forever and improve with every use
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Understanding Pan Seasoning
Cast iron, carbon steel, mild steel, aluminium, and spun iron pans require proper care and seasoning to perform at their best. This process may take some getting used to, but the results are well worth the effort.
Seasoning creates a protective barrier on the cooking surface that eventually becomes a natural non-stick layer. Whilst not as perfect as synthetic non-stick coatings, it comes remarkably close and is the tried and true method used long before non-stick pans were invented.
Why These Pans Are Worth the Effort
These pans have seen a revival in recent years due to their exceptional qualities:
Benefits of Properly Seasoned Pans
- Lifetime Durability: With proper care, these pans literally last forever
- Superior Heat Retention: Perfectly seared food with excellent browning
- Versatile Cooking: Compatible with induction hobs, open barbecues, ovens, and all heat sources
- Improves with Age: The more you use them, the better they perform
- Natural Non-Stick: Develops through use, not synthetic coatings
Important Care Requirements
⚠️ Critical Rules for Iron Pans
- Never use soap or dishwasher: Detergent damages the seasoning layer
- Keep completely dry: Any moisture causes rust
- Avoid prolonged soaking: Can cause oxidation requiring re-seasoning
- No steel wool or abrasive scrubbers: Removes the patina
If a pan becomes rusty or loses its stick-resistance due to incorrect cleaning, it can be re-seasoned using the methods described below. These pans are designed to last a lifetime with proper care.
Which Pans Need Initial Seasoning?
Pans That Require Seasoning
The following pans need seasoning before first use:
De Buyer Mild Steel Pans
All De Buyer carbon steel pans arrive with a protective beeswax coating that must be removed during the first seasoning process. These excellent French pans develop beautiful patina with use.
Carbon Steel Paella Pans & Woks
Carbon steel paella pans and woks from various suppliers require initial seasoning. Their large surface areas benefit from the oven method.
Silverwood Little Gem Frying Pan
This excellent British-made spun iron pan requires seasoning to develop its non-stick properties.
Pre-Seasoned Pans
Netherton Foundry pans come pre-seasoned from the manufacturer, so you can start cooking immediately. However, remember to use plenty of oil at first to help the pan adjust to handling food. The pre-seasoning is a starting point that improves with use.
Pans That Don't Need Seasoning
Enamelled cast iron pans, such as those from Le Creuset, do not need seasoning. They're coated in vitreous enamel and can be cleaned with regular washing-up liquid like any other pan.
How to Tell If Your Pan Needs Seasoning
Simple visual test: Look at the colour of the pan's interior.
- Black or very dark: Already seasoned (pre-seasoned or previously used)
- Lighter grey or silver: Needs seasoning
Most carbon steel pans are grey when purchased and will darken with use, developing a patina that improves non-stick capabilities. Once fully coated, the pan will have a uniform dark colour.
Shop De Buyer Carbon Steel Pans
Initial Seasoning: Hob Method
Time required: Approximately 15 minutes
Best for: All pans, especially those with wooden handles that aren't oven-safe (some Netherton Foundry pans)
What You'll Need
- Warm water and washing-up liquid (first time only)
- High-burning vegetable oil (rapeseed, groundnut, or vegetable oil)
- 2-3 tablespoons of salt
- Peel from two potatoes
- Kitchen tongs
- Paper towels
- Tea towel for drying
Step-by-Step Instructions
- Initial wash (unseasoned pans only): If your pan is not pre-seasoned, wash it with warm water and washing-up liquid. This is the only time soap is acceptable, as the pan will be re-seasoned. This removes any protective beeswax coating, especially on De Buyer carbon steel pans. If your pan is already pre-seasoned, simply rinse it and skip the soap.
- Dry thoroughly: Dry the pan with a towel, then put it on low heat to dry completely. Any remaining moisture will cause rust.
- Add oil, salt, and potato peel: Add enough vegetable oil to cover the base of the pan by about ½ cm (roughly 5mm depth). Add 2-3 tablespoons of salt and the peel from two potatoes. The potato peel helps pull any remaining impurities from the pan's surface.
- Heat and move ingredients: Raise the heat to medium. Using cooking tongs, occasionally move the peel around the pan and up the sides to the rim for 8 to 10 minutes. The pan will turn brown as the seasoning develops. This is the polymerization process creating your non-stick layer.
- Discard and cool: After 8-10 minutes, discard the contents carefully (the oil will be very hot). Allow the pan to cool until you can safely handle it.
- Wipe clean: Once cool enough to touch, wipe the pan thoroughly with paper towels. Your pan is now pre-seasoned.
What to Expect After First Seasoning
Your pan won't be perfectly easy-release the first time. This takes time and regular use. However, this initial seasoning kick-starts the process. After each use, follow the regular cleaning instructions to continue building the patina.
Why Potato Peel and Salt?
This traditional method uses the natural properties of potato starch and salt's abrasiveness to help pull impurities from the metal surface and establish an even first layer of seasoning. It's been used for generations because it works.
Initial Seasoning: Oven Method
Time required: Approximately 1 hour (mostly hands-off)
Best for: Pans with metal or oven-safe handles
⚠️ Handle Safety Check
Not suitable for wooden handles: Some Netherton Foundry pans and other pans with wooden handles cannot use this method. Their handles are not oven-safe. Use the hob method instead.
What You'll Need
- Warm water and washing-up liquid (first time only)
- High-burning vegetable oil (rapeseed, groundnut, or vegetable oil)
- Kitchen roll or clean tea towel
- Tea towel for drying
Step-by-Step Instructions
- Preheat your oven: Set oven to 220°C (200°C fan) and allow it to reach temperature.
- Initial wash: Rinse the pan with warm water and washing-up liquid if it's not pre-seasoned. Or simply rinse if the pan is already pre-seasoned. This is the only time soap touches your iron pan.
- Dry thoroughly: Dry the pan with a towel, then place it over low heat for 2-3 minutes to ensure it's completely dry. Turn off the heat.
- Apply oil evenly: Pour a thin layer of high-burning vegetable oil into the pan. Using kitchen roll or a tea towel, spread it evenly on both the inside and outside of the pan, including the handle. Critical: Use only enough oil to create a thin coating. Excess oil will result in sticky patches rather than smooth seasoning.
- Bake upside down: Place the pan upside down in the oven (you can put a baking sheet on the rack below to catch any drips). Leave it there for one hour. The upside-down position prevents oil pooling.
- Cool completely: Turn off the heat and leave the pan in the oven until it has cooled completely. Don't rush this step. The gradual cooling is part of the seasoning process.
Why This Method Works
The high, even heat of the oven allows the oil to polymerize uniformly across the entire pan surface, inside and out. This creates a more even initial seasoning layer than the hob method, though both methods are effective.
Building Layers
Some enthusiasts repeat the oven method 3-4 times to build up multiple thin layers of seasoning before first use. Each additional layer makes the non-stick surface better, though this isn't necessary for functional cooking.
Regular Cleaning After Each Use
Proper cleaning maintains and builds your pan's seasoning with every use. The process is simple once you establish the routine.
Basic Cleaning Method
- While pan is still warm: For thorough cleaning, use warm water whilst the pan is still warm (not scorching hot). Add bicarbonate of soda for enhanced cleaning.
- For stubborn residue: If you discover stuck food, add water to the warm pan and use a wooden spoon to gently remove residue whilst heating the pan. The heat and water will loosen most stuck bits.
- Create a cleaning paste: Rinse with warm water, then create a paste with just enough bicarbonate of soda and a small amount of water.
- Gentle scrubbing: Use a gentle brush or sponge to scrub the pan clean. Critical: Ensure that the brush or sponge is completely free of any residual soap from washing other pans. Even trace amounts of detergent can damage your seasoning.
- Rinse and dry thoroughly: Rinse well with warm water, then dry completely with a tea towel.
- Heat-dry for complete dryness: Place the pan on low heat for 1-2 minutes to ensure absolutely no moisture remains. This prevents rust.
Optional Patina Boost
Maintenance Seasoning (Optional but Beneficial)
After cleaning and heat-drying, while the pan is still warm, add a small amount of high-burning vegetable oil. Use kitchen roll to spread it thinly across the surface, then wipe off any excess. This adds a micro-layer of seasoning with each use, building the patina faster.
Store the pan once it's completely cool and dry.
⚠️ What Never to Do
- Never use soap or detergent: Strips the seasoning you've built up
- Never put in dishwasher: Completely destroys seasoning and causes rust
- Never use steel wool or abrasive scrubbers: Removes the patina
- Never soak the pan: Causes oxidation and requires re-seasoning
- Never store whilst damp: Results in rust
What to Do If Rust Appears
Removing Light Rust
If you discover light surface rust:
- Scrub the rust off with a paste of bicarbonate of soda and water
- Rinse and dry completely
- Re-season the pan using either the hob or oven method
- The pan will be as good as new
Essential Cooking & Care Tips
Building Strong Patina
The Best Way to Season Your Pan: Cook In It
Your pan's patina gets stronger and more durable with every use. Don't think you'll be constantly seasoning and re-seasoning. The absolute best way to ensure good patina on your pan is simply to cook in it regularly. Easy, right?
Oil Selection
Use High Smoke Point Oils
Recommended oils for seasoning and cooking:
- Rapeseed oil (canola)
- Groundnut oil (peanut)
- Vegetable oil
- Sunflower oil
Avoid these oils: Extra virgin olive oil and sesame oil have low burn points and will damage the pan rather than season it.
Initial Cooking Strategy
To ensure the development of a strong patina on your pan, use oil when cooking with an iron or carbon steel pan until you are confident in its non-stick durability. Don't try to cook without fat in a newly seasoned pan. Give it time to build up its natural non-stick properties.
Cleaning Tools
Avoid abrasive scrubbers such as steel wool. Instead, opt for a lighter-weight bristle brush, soft sponge, or kitchen towel. These clean effectively without damaging your carefully built patina.
Storage
Always ensure the pan is completely dry before storing. For thorough dryness, heat it briefly on the hob or in the oven after towel-drying. Any moisture will cause rust overnight.
If Patina Is Accidentally Removed
Quick Fix for Damaged Seasoning
If you accidentally remove some of the patina (perhaps by using soap or scrubbing too hard):
- Wipe the pan with a thin coat of oil
- Cook it over high heat until it darkens
- The seasoning will begin rebuilding immediately
You don't need to start from scratch with the full seasoning process unless the damage is extensive.
Cooking Acidic Foods
⚠️ Acidic Foods and Young Pans
Cooking acidic foods like tomatoes, white wine, and citrus may cause the appearance of white stains, especially on pans that have yet to build a strong patina. This is normal.
What to do: If this occurs, simply season the pan again using the hob or oven method. As your pan's seasoning matures, it becomes more resistant to acidic foods.
Better approach: Avoid highly acidic dishes in newly seasoned pans. Build up the patina with regular cooking first.
What Good Seasoning Looks Like
Signs of Well-Seasoned Pan
- Uniform dark brown to black colour across cooking surface
- Smooth, almost glossy appearance
- Food releases easily with minimal oil
- No sticky patches or rough areas
- Water beads up and runs off the surface
This level of seasoning develops over months of regular cooking, not overnight. Be patient and enjoy the journey.
Troubleshooting Common Issues
Sticky Patches After Seasoning
Cause: Too much oil applied during seasoning process
Fix: Heat the pan and wipe thoroughly with kitchen roll to remove excess. Cook with it regularly and the stickiness will resolve.
Uneven Colour/Blotchy Appearance
Cause: Normal during initial seasoning period
Fix: Continue cooking regularly. The colour will even out as patina builds. Different foods create different colours, all contributing to the protective layer.
Food Still Sticking
Cause: Seasoning not yet fully developed, or insufficient fat during cooking
Fix: Use more oil when cooking. Ensure pan is properly preheated. Continue building patina through use. Consider doing another round of seasoning.
Why Buy from Art of Living?
We've specialized in premium cookware for over 50 years, with expert knowledge of cast iron, carbon steel, and spun iron pans from brands like De Buyer, Netherton Foundry, and Silverwood.
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