How to Season a Pan

Seasoning Pans Video

Watch the following video to learn how to season pans in your kitchen using your oven or stove:

How to Season a Pan in the Oven

Seasoning a pan in the oven is a popular method for creating a non-stick surface that will improve the performance and longevity of your cookware. It is the preferred method for cast iron, hard-coat aluminum, and tin-plated pans. Follow these simple steps to properly season your pan in the oven:

1. Preheat your oven to the recommended temperature for your specific type of cookware. Typically, this will range from 300 to 500 degrees Fahrenheit, depending on the material of your pan.

2. If your pan is new, thoroughly wash, rinse, and dry your pan with a clean towel.

3. Place the pan in the oven for 15 minutes to dry fully.

4. When the pan is cool enough to handle, apply a thin layer of vegetable oil, canola oil, or flaxseed oil to the entire surface of the pan, including the bottom. (You may exclude the handle in most cases.)

5. Line a baking sheet with aluminum foil and place it on the oven's bottom rack to catch any drippings.

6. Place the pan on the middle rack of your preheated oven. You may choose to place the pan upside down to allow excess oil to drip off during the seasoning process.

7. Bake the pan for the recommended amount of time depending on the material of the pan. (See material-based instructions below)

8. For better seasoning, repeat steps 4-7 up to three times.

9. After the designated time has passed, turn off the oven and allow the pan to cool completely. This gradual cooling process helps the oil to polymerize and create a durable non-stick coating on the surface of the pan.

10. Once the pan has cooled, remove it from the oven and wipe it down with a clean cloth to remove any excess oil residue. Your pan is now seasoned and ready for use.

How to Season a Cast Iron Skillet

Seasoning cast iron cookware is essential to form a non-stick surface on the cookware, making it easier to cook with the pan. This seasoned layer also creates flavor that will build every time you season your cast iron pans. Here are step-by-step instructions for seasoning cast iron pans in the oven.

1. Preheat your oven to 400 degrees Fahrenheit.

2. Apply a thin coat of vegetable shortening or lard to the interior and exterior of the cast iron pan. Coat all of the areas except the handle.

3. Place a lined baking sheet on the bottom rack of your oven to catch any shortening or lard that drips down.

4. Put your coated cast iron pan or skillet on the middle rack.

5. Leave the pan in the oven for 45 minutes to an hour.

6. Remove the pan, wipe it dry with a clean cloth, and let it cool completely. (You can repeat steps 2-5 up to three times.)

Tip: Never put cold water in a hot or warm cast iron pan because it will cause the pan to warp or crack.

How to Season a Hard-Coat Aluminum Pan

Hard-coat aluminum pans have been subjected to an electrolytic process, which makes these pans resistant to corrosion and very durable. To further protect your hard-coat aluminum pans, you can season them and create a non-stick surface. Here is how to season hard-coat aluminum pans.

1. Preheat your oven to 400 degrees Fahrenheit.

2. Apply a thin coat of vegetable shortening or lard to the interior and exterior of your hard-coat aluminum pan.

3. Place a lined baking sheet on the bottom rack of your oven.

4. Put the hard-coat aluminum pan on the middle rack of the oven.

5. Bake for 15-20 minutes. (Do not over-bake your hard-coat aluminum pans.)

6. Pull the pan out of the oven, wipe it dry with a clean cloth, and let it cool. (Do not wash off excess oil, simply wipe it off with a towel.)

7. You may need to season new pans 2-3 times until you reach the desired effect.

How to Season a Tin Plate Pan

Tin-plate pans feature a thin sheet of stainless steel that is coated with tin, giving them excellent durability and corrosion resistance. Seasoning tin plate pans helps ensure that they have a non-stick surface. Here is the process for seasoning tin-plate pans.

1. Preheat your oven to 400 degrees Fahrenheit.

2. Apply a thin coat of vegetable shortening or lard to the inside and outside of the pan. Coat all areas except the handle of the pan (if applicable).

3. Place a lined baking sheet on the bottom rack of your oven.

4. Put the pan on the middle rack of the oven.

5. Bake for 15-20 minutes.

6. Remove the pan from the oven, wipe dry with a clean cloth, and let it cool completely. (A seasoned tin plate pan should have a dark brown or black color.)

7. You may need to season your pans 2-3 times before reaching the desired seasoning.

Note: Tin pans will rust if they're refrigerated, soaked in water, or left unseasoned in damp environments. Be sure to season your pans regularly and store them properly to prevent damage.

How to Season a Pan on the Stove

Some pan materials can be seasoned on your stovetop rather than in your oven. This will help create a non-stick surface that will enhance your cooking experience and prolong the lifespan of your cookware. Use the following steps for seasoning a pan on the stove:

1. Start by choosing a medium to high smoke point oil such as vegetable oil, canola oil, corn oil, or shortening. Avoid using butter or olive oil as they have lower smoke points and can lead to a sticky residue on the pan.

2. Place your pan on the stove over medium heat. Allow the pan to heat up gradually to ensure even seasoning.

3. Once the pan is warm, add a small amount of your chosen oil or shortening to the pan. Using a clean dry towel held by a pair of tongs, spread the oil evenly across the entire surface of the pan, including the sides.

4. Let the oil heat up until it starts to smoke slightly. This indicates that the oil is polymerizing and creating a protective layer on the pan's surface.

5. Turn off the heat and allow the pan to cool down completely. Once cooled, wipe off any excess oil with a clean paper towel.

6. Repeat the process of heating, oiling, and cooling the pan up to three times to build up a durable seasoning layer. Now your pan is ready for cooking!

How to Season a Carbon Steel Pan

Carbon steel pans are durable and prevent hot spots from forming while you're cooking your signature dishes. Seasoning a carbon steel pan helps ensure a non-stick surface. Below is a step-by-step guide to seasoning carbon steel pans on your stovetop. You can also use the following method for seasoning carbon steel woks.

It's important to note that seasoning a carbon steel pan, paella pan, or wok can create smoke, so be sure that your kitchen is well-ventilated before beginning.

1. Place your carbon steel pan on a range top burner over medium-high heat until hot.

2. Wisps of smoke will start to rise from the pan, and it will change color to a brownish hue.

3. Add a small amount of vegetable oil, shortening, or lard to the pan, wiping it all over the pan with a pair of tongs and a clean rag.

4. Once the pan is thoroughly coated, place the pan back on the burner over high heat.

5. Heat the pan until the fat begins to liquefy.

6. Remove the carbon steel pan from the heat, wipe away any excess oil, and let the pan cool.

7. Once completely cool, wipe the pan or wok clean with a dry paper towel.

8. Repeat these steps three more times for the best results.

Note: Carbon steel pans and woks are not dishwasher-safe, so be sure to always wash them by hand.