How to Season Cast Iron the Right Way | Serious Eats

The professional kitchen relies on cast iron and carbon steel for their exceptional heat retention and unrivalled searing capabilities. However, a cloud of myth and over-complicated rules often surrounds their care. In this editorial guide, Daniel Gritzer of Serious Eats demystifies the seasoning process, offering a highly practical, science-backed approach to maintaining your cast iron cookware without the unnecessary fuss often taught in domestic cooking schools.

The Science of Polymerisation

To properly care for cast iron, chefs must understand what seasoning actually is. It is not merely a greasy film; it is a chemical transformation. When fats are heated to high temperatures on an iron surface, they undergo polymerisation. This process transforms liquid oil into a slick, resilient, plastic-like coating that bonds directly to the metal. This barrier is what gives cast iron its coveted non-stick properties and protects the raw iron from rusting.

While some kitchen guides advocate for dozens of meticulously timed coating cycles, Gritzer demonstrates that a single, robust initial round of seasoning is sufficient to establish a reliable base layer on a new or stripped pan. Applying a thin layer of oil, buffing it out so it is virtually invisible, and heating it thoroughly is all it takes to prepare the cookware for daily service.

Daily Maintenance and Myth-Busting

One of the most persistent kitchen myths is that cast iron must never touch dish soap. In reality, once polymerisation has occurred, the seasoned layer is chemically bonded to the iron and cannot be washed away by a bit of mild detergent. Kitchen teams should feel confident washing their pans with soap and a non-abrasive sponge to remove stubborn carbon build-up.

The true enemy of cast iron is not soap, but standing moisture, which quickly leads to oxidisation and rust. To prevent this, pans must be dried thoroughly immediately after washing, ideally over a low flame on the stove, before a microscopic layer of oil is buffed onto the warm surface. Ultimately, the most effective maintenance strategy is simply using the pan. Frequent pan-frying and sautéing naturally reinforce the seasoned layer, keeping your cookware in peak condition.