smoke), or until its surface is distinctly blacker than when
you started. An oven will heat the pan more evenly than a
burner will, leading to a better initial layer of seasoning.- Repeat the oiling and heating steps three to four times,
until the pan is nearly pitch-black. Pull it out of the oven
and place it on the stovetop to cool. Your pan is now
seasoned and ready to go.
Until you’ve got a good layer of seasoning built up, avoid
using too much soap or cooking acidic sauces, as both can
make the seasoning process take longer.
Maintenance
Many people are irrationally afraid of caring for cast iron.
The truth is, once you’ve got a good layer of seasoning, cast
iron is pretty tough. You can’t scratch it with metal utensils.
You can’t destroy it by using soap (modern dish soaps are
very gentle on everything except for grease). To maintain
the seasoning and build on it, just remember a few key
points:
- Use the pan often. A good layer of polymers should build
up slowly in a succession of very thin layers. This means
using your pan as much as possible—particularly for oil-
based cooking such as frying or searing. Avoid making
liquid-based dishes in the pan until it has acquired a
reasonably good layer of seasoning. - Clean the pan immediately after use. Removing food
debris is much easier with a hot pan than one that has
cooled. If you clean your cast-iron skillet while it is still