The Old-School Secret To A Perfectly Seasoned Cast-Iron Pan

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A glossy, jet-black cast-iron pan is almost a work of art as much as it is a cooking vessel, but getting it that way doesn't require some fancy product or special seasoning session. So many home chefs who have never used cast iron to cook are intimidated by it — How do I clean it? What temperature do I use? How do I ward off rust? The real key to a perfectly seasoned cast-iron pan is an old-school one: Just keep using it. That's it. No mystery. No gimmick. No endless cycle of oiling, baking, and repeating. The idea that it's difficult is actually the giant misconception about cast iron skillets. The best thing you can do for your skillet is to cook with it — often.

Every time you use your cast iron pan to reverse sear a steak, saute vegetables like a chef, or fry up a few strips of bacon, you're adding thin layers of oil that polymerize and bond to the iron (which is the science behind pan seasoning), gradually creating that slick, nonstick surface. That's seasoning in action. Sure, oven-seasoning with flaxseed oil or shortening has its place, especially for restoration — but daily use is what builds long-term results. If your cast iron lives in the cabinet more than it lives on the stove, it's missing the seasoning opportunity it needs.

Cast iron loves heat and fat, so don't be shy when you're cooking. Cook something oily. Embrace butter. Make a grilled cheese. Crisp up potatoes. Roast chicken thighs. Sear pork chops. Each time you use your pan, you're reinforcing the seasoning layer without even thinking about it. That's the real reason old cast-iron pans handed down from grandparents are in such great shape — they were used constantly, not coddled.

Make sure you fully dry your skillet after rinsing — either with a towel or by warming it briefly on the burner to evaporate moisture. Not thoroughly drying is one of the most common mistakes you can make when using your cast iron skillet. Beyond that, you don't have to treat cast iron like it's fragile. You don't need to reseason it every week, and you definitely don't need to baby it. In fact, the more you use it, the less work it needs. Use it for cornbread one night and hash the next, and you'll be well on your way to a pan that's slick, dark, and practically nonstick. So if you're chasing that perfectly seasoned finish, skip the shelf and give your skillet the stovetop instead.

If you don't already own a cast iron pan, maybe it's time to shed your fears and buy your first one. This classic 12-inch Lodge skillet with a heatproof silicone handle cover costs around $30 via Amazon, or go for this long-handled Victoria skillet for about the same price. Still confused? Read our advice on how to choose the best cast-iron skillet before you purchase.