How to season a cast iron pan (and keep it that way)

Initial seasoning, step by step

Wash the pan with soap and warm water (yes, soap is fine on modern cast iron). Dry completely on the stove over low heat.

Wipe the entire surface — inside, outside, handle — with a thin layer of high-smoke-point oil (flaxseed, grapeseed, or canola). Then wipe again, harder. The pan should look almost dry.

Bake upside-down at 450°F (230°C) for an hour. Let it cool in the oven. Repeat 2–3 times for a strong base layer.

The daily-use ritual

After cooking, rinse with hot water (soap is fine, contrary to internet myth) and scrub stuck bits with a chainmail or stiff brush.

Dry on the stove over low heat. Wipe a quarter-teaspoon of oil all over while warm. Done — that's the whole maintenance.

Common mistakes that ruin seasoning

Too much oil during baking creates sticky, varnish-like spots. The mantra is 'wipe until you think it's gone, then wipe again.'

Storing wet, leaving food in the pan, cooking very acidic things (long-simmered tomato sauce) — all strip seasoning. None are fatal; you just re-season.