Planning to buy a cast iron pan, or just bought one? Then naturally you'll want to know how to season it. What exactly does this mean, and how does it relate to the patina layer coating a pan? This article explains everything.
- Seasoning ensures that a pan always has a thin coating of oil.
- This builds up a natural non-stick surface which stops food sticking.
- Seasoning ensures that the pan is slower to rust.
- Our cast iron pans can be seasoned as often as you like.
Why season in the oven?
All cast iron pans are best seasoned in the oven. The entire pan heats through properly in the oven, even if it is quite wide across with tall sides, such as a wok pan. It has to actually fit in your oven, of course. By heating and cooling slowly in the oven, the cast iron becomes more resistant to rust, and the non-stick layer burns on more evenly.
Why season on a gas hob?
The quickest way to season a cast iron pan is on the gas hob. You can do this with any type of pan. This works best for smaller-diameter pans with short sides. Since the gas flame mostly heats the base, this way of seasoning isn't the best for wide pans with tall sides.
Can pans be seasoned on an induction hob?
Yes, they can. Except that induction hobs mostly heat the base of the pan, making it a bit more tricky to season tall-sided pans and frying pans. You can follow the instructions for “how to season pans on a gas hob” to season a cast iron pan on an induction hob.
Why you should season a cast iron pan
Because you take care of your pans and don't want to have to buy new ones every other year. You value sustainability and care about the environment, so you want pans to last a lifetime. Which means you have to take good care of them, too.
Our cast iron pans do not have synthetic non-stick coatings. Instead, our cast iron pans are pre-seasoned using 100% natural vegetable oil. You can restore this non-stick coating as often as you like by seasoning the pan again.
When should you season a cast iron pan again?
If you're not sure whether to season a cast iron pan, then take a good look at it. Read through the following points. And if any apply to that pan, then it really is time to season it again.
- Is there any minor damage to the coating?
- Does the pan look dry?
- Does food stick to the pan?
- Are there any spots of rust?
- Does the pan give off a metallic taste?
- Do lots of “black bits” flake off?
If you answered “yes” to any of the above, then it's time you seasoned that pan again!
What happens if you don't season a cast iron pan?
Then it will slowly but surely become of little use. Food will keep catching, the black layer will start to flake off, food will taste strange and the cast iron pan will go rusty faster. Which nobody wants.
This pan is quite rusty
You can see from this frying pan that first it needs a good clean. All the rust must be removed before the pan can be seasoned again in the oven.
Read more about rust and prevent rust in your pan.
The non-stick coating is completely damaged
You can see from this wok pan that the natural non-stick coating has been affected with minor damage. This pan must be cleaned before it can be seasoned.
Read more about the different non-stick coatings for pans.
Seasoning pans in the oven
All pans in the Cast Iron range are suitable for being seasoned in the oven. Watch the video and read the instructions below.
- Remove any rust
First, any rust needs to be removed from the pan. Use a metallic or sponge scourer. Or read our article on how best to remove rust from a cast iron pan.
- Clean the pan thoroughly
Clean the pan with hot water and add a little washing-up liquid. Clean the cast iron pan thoroughly using a washing-up brush or scouring sponge.
- Dry the pan thoroughly
Afterwards, dry the pan thoroughly. Place the pan on a gas or electric hob, or in the oven, for 5 minutes and allow the pan to dry thoroughly inside and out.
- Rub the pan with oil
Drizzle a little oil onto a lint-free cloth and rub thoroughly into the pan. Do this inside and out, including any parts made from cast iron. Make sure you don't miss anywhere which is cast iron.
- Rub the pan dry
Remove the oil from the pan using a new, clean, lint-free cloth. Make sure you don't miss anywhere here either and that you have been all over with a cloth. It will then look as if there is no oil left on the pan, but actually there is still a thin coating, exactly what is needed. It's now ready for seasoning.
Please note! Make sure there is no grease on the handle, otherwise, it will discolour in the oven.
- Place the pan in the oven
Place the pan upside down in the oven on the middle rack. Don't forget the cast iron lid if applicable.
- Heat the oven
Heat the oven to approximately 250°C. Use the highest setting if your oven does not reach 250°C.
- Make sure the room is ventilated
Make sure the room is well-ventilated by switching on the cooker hood or extractor fan. Seasoning generates some smoke and a smell. This is completely normal.
- Switch the oven off
Switch the oven off after an hour.
- Let the pan cool down
Let the pan cool down well. Once cool, store the pan somewhere dry.
All done!
The pan now looks beautiful, all black and smooth again. The more you use or season the pan, the better the patina layer becomes. If the handle does appear discoloured, use a little washing-up liquid and sponge to restore just the handle to its former colour.
Which oil should you use to season a cast iron pan?
If you follow our recommended method you can use almost any type of natural oil. Do not use cold-pressed olive oil, nut oil, solid fats or boiled linseed oil. To be sure of using the right oil, use our own special seasoning oil.
Seasoning your pan on the hob
Seasoning on the hob is a good way to season cast iron frying pans quickly. Watch the video and read the instructions below.
- Remove any rust
First, any rust needs to be removed from the pan. Use a metallic or sponge scourer. Or read our article on how best to remove rust from a cast iron pan.
- Clean the pan thoroughly
Clean the pan with hot water and add a little washing-up liquid. Clean the cast iron pan thoroughly using a washing-up brush or scouring sponge.
- Dry the pan thoroughly
Afterwards, dry the pan thoroughly. Place the pan on a gas or electric hob, or in the oven, for 5 minutes and allow the pan to dry thoroughly inside and out.
- Rub the pan with oil
Drizzle a little oil onto a lint-free cloth and rub thoroughly into the pan. Do this inside and out, including any parts made from cast iron. Make sure you don't miss anywhere which is cast iron.
- Rub the pan dry
Remove the oil from the pan using a new, clean, lint-free cloth. Make sure you don't miss anywhere here either and that you have been all over with a cloth. It will then look as if there is no oil left on the pan, but actually, there is still a thin coating, exactly what is needed. It's now ready for seasoning.
Please note! Make sure there is no grease on the handle, otherwise, it will discolour on the hob.
- Place the pan on the hob
Put the pan on the hob. Make sure you use the right burner, a large burner for a large pan and a small burner for a small pan.
- Make sure the room is ventilated
Make sure the room is well-ventilated by switching on the cooker hood or extractor fan. Seasoning generates some smoke and a smell. This is completely normal.
- Heat the pan
Turn up the heat high enough to allow the entire pan to get thoroughly hot. Heat the pan until it starts smoking. Then wait a further minute and turn off the ring. What setting to use?
- Let the pan cool down
Let the pan cool down well. Once cool, store the pan somewhere dry.
All done!
Naturally, this treatment can be done over and over, because the more you use or season the pan, the better the patina layer becomes. If the handle does appear discoloured, use a little washing-up liquid and sponge to restore just the handle to its former colour.
Using the above method we recommend heating for one hour at 250 Celsius. What if the oven doesn't get up to 250 degrees? Just use the highest setting.
Once the pan has reached smoking point we recommend heating for a further minute before turning the ring off.
