How can I season a cast iron pan to ensure it develops a durable non-stick surface?

Seasoning a cast iron pan is essential to creating a durable, non-stick surface and protecting the metal from rust. To begin, ensure your pan is clean and dry. If it’s new or has any rust, scrub it thoroughly with hot water and a stiff brush, avoiding soap if possible as it can strip the factory seasoning. Once clean, dry the pan completely, either by towel drying or heating it briefly on the stove to evaporate any moisture.

Next, apply a thin, even layer of oil with a high smoke point, such as flaxseed, grapeseed, or vegetable oil. It’s crucial not to use too much oil; a light coating just enough to cover the surface is ideal. After this, preheat your oven to around 450 to 500 degrees Fahrenheit (230 to 260 degrees Celsius). Place the pan upside down on the oven’s middle rack to prevent any excess oil from pooling, and put a sheet of aluminum foil or a baking tray on the lower rack to catch drips. Bake the pan for about one hour to allow the oil to polymerize, which means it will bond to the iron and form a hard, plastic-like layer.

Once the hour is up, turn off the oven and let the pan cool completely inside. This cooling process helps the seasoning settle evenly. For the best results, repeat this process two or three times, which will build a stronger and more resilient surface. Over time, frequent use and proper care—such as avoiding harsh detergents and drying immediately after washing—will enhance the seasoning, making your cast iron pan an excellent, naturally non-stick cooking companion.