How to Season a Cast Iron Skillet

The Overlooked Secret to Perfect Cast Iron Seasoning: Pre-Heating Before You Oil

Most guides tell you to rub oil on a cold skillet and bake it. That works — but it’s not the best way to season. A simple extra step makes all the difference: warm the skillet first so the iron opens up and actually pulls the oil in. That small change creates a smoother, glossier, longer-lasting finish.

The 3-Step Method

  1. Preheat the bare skillet to 200°F for 10 minutes to open the pores and drive off moisture.
  2. Oil it while warm with a whisper-thin layer of high smoke-point oil (grapeseed or canola). Wipe until it looks almost dry.
  3. Bake it upside down at 450°F for 1 hour, then let it cool in the oven.

The unusual step is #1 — warming first. It’s often skipped, but it’s the key to a flawless, even finish.

Why Pre-Heating Changes Everything

Cold iron has tiny surface imperfections and micro-pores. If you oil it cold, the oil mostly sits on top. When you warm it to about 200°F first, the iron slightly expands and becomes more receptive to oil. The oil seeps in and bonds more evenly, forming a stronger, longer-lasting seasoning layer.

  • Smoother, more even finish
  • Less risk of sticky or tacky spots
  • Darker, glossier surface after fewer rounds

Which Oil Should You Use?

Use a simple, two-oil strategy for the best finish:

  • Grapeseed oil for the first coat — high smoke point, spreads thin, and forms a flexible base.
  • Flaxseed oil for the final coat — polymerizes hard, giving that sleek black finish.

No grapeseed? Use canola. The real key is thin layers, not lots of oil.

Full Method (With Notes)

  1. Clean and dry. Wash quickly with warm water and mild soap if needed. Dry completely — moisture will fight the seasoning.
  2. Preheat to 200°F. Place the skillet in the oven for 10 minutes to drive out moisture and open the pores.
  3. Oil while warm. Rub on a very thin layer of grapeseed or canola oil over the entire surface — inside, outside, and the handle. If you can see wet, shiny oil, it’s too much.
  4. Wipe it back off. Use a clean cloth or paper towel to wipe until the pan looks almost dry. Thin layers polymerize better and don’t get sticky.
  5. Bake upside down at 450°F for 1 hour. Put foil or a sheet pan on the lower rack to catch any drips. Upside down prevents pooling. This is your first seasoning layer.
  6. Cool in the oven. Turn off heat and let the skillet cool slowly to room temperature — this helps the layer harden evenly.
  7. Optional second coat: For an extra-smooth, glossy finish, repeat steps 2–6 once more using flaxseed oil instead. It polymerizes into a harder top layer for a longer-lasting seasoning.
Cast iron skillet placed upside down on an oven rack during seasoning
A properly seasoned skillet bakes upside down at 450°F — thin oil layers, no pooling, even heat.

The Kitchen Science Behind It

Seasoning is just oil + heat + time. At high heat, oil polymerizes — turning from a liquid into a hard, plastic-like film that bonds to the iron. Pre-heating ensures a tighter, smoother bond. That’s what creates that silky, “factory” finish instead of a blotchy one.

Keeping It Beautiful

  • After cooking: wipe clean while warm; scrub with salt if needed.
  • Dry on heat: set it on low heat for 1–2 minutes.
  • Micro-oil: add a drop or two of oil while warm and wipe around — you’re feeding the seasoning, not redoing it.
  • If it dulls: repeat the 200°F preheat and 450°F bake once.
How to Season a Cast Iron Skillet
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