# Problem with seasoning cast iron skillets **URL:** \ **Category:** Factual Questions\ **Created:** [June 23, 2019, 12:58am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914 "2019-06-23T00:58:39Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![AHunter3](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ahunter3/32/368_2.png) [@AHunter3](https://boards.straightdope.com/u/AHunter3)\ **Post date:** [June 23, 2019, 3:02pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/21 "2019-06-23T15:02:47Z")
> [@Whack-a-Mole](#): > > I am not questioning your methods as a good way to keep an iron skillet in good shape but holy cow that is a LOT of work to clean a pan every time you use it. That is a lot of paying attention and dealing with cleaning a dirty pan every time you use it. Doesn’t seem particularly futzy to me. Or no more so than when you’re handwashing things that have to be hand-dried as you go. The washing part goes fast (things hardly ever _stick_ to a seasoned pan): a couple seconds under the hot water faucet, hit the stubborn parts with the washpad if necessary, then stick it on the burner. Turn burner on. The water evaporates. Pour a little grapeseed oil on it. After a few seconds, grab a paper towel and mop up any excess oil. Compare it to washing out a stainless steel frying pan. (things _do_ more often stick to them, in my experience). Squirt in some Dawn, hot water, scrub, rinse. Repeat for the sticky bits. Stash it in the drain rack to dry or hand-dry it with your kitchen towel. ---
**Author:** ![Dandan](https://avatars.discourse-cdn.com/v4/letter/d/a87d85/32.png) [@Dandan](https://boards.straightdope.com/u/Dandan)\ **Post date:** [June 23, 2019, 3:20pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/22 "2019-06-23T15:20:06Z")
I’m using pricey “virgin” flaxseed oil, around ten bucks for eight ounces, but only consume an ounce per pan. Come to think of it, is flax available in deep-fryer economy-of-scale jugs? This brand, International Collections, holds up. Dan ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [June 23, 2019, 8:03pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/23 "2019-06-23T20:03:07Z")
> [@AHunter3](#): > > Pour a little grapeseed oil on it. After a few seconds, grab a paper towel and mop up any excess oil. This is the part that gets me. I do not use my pan all that often so pouring oil on it and letting it sit a week or two is a recipe for a disgusting pan. Seems the answer here is use it daily (or at the very least weekly) or toss it. ---
**Author:** ![Tangent](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tangent/32/3098_2.png) [@Tangent](https://boards.straightdope.com/u/Tangent)\ **Post date:** [June 23, 2019, 10:21pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/24 "2019-06-23T22:21:48Z")
> [@Dandan](#): > > warm the pan in the oven, wipe on and spread THINLY a little flax oil, bake at 450 for an hour, cool, and repeat five (5) or more times. The key, as you emphasize, is to use a THIN layer of oil and repeat the process several times before first using the pan. The first few times I seasoned a pan from scratch I had somewhat disappointing results after cooking with them a while. I now think the reason is that I was leaving too much oil on the pan when seasoning. It wasn’t drippy or gloopy or anything, but it was still kind of glistening when I would put the pan in the oven to heat. Now when I season, I apply oil generously to make sure it gets in all the nooks and crannies, but then I wipe it down vigorously with a cloth **as though I’m trying to remove all the oil**. The pan looks fairly dry when I put it in the oven, but there is actually still a very thin layer of oil that gets baked on. Repeat 5+ times to build it up. This has produced great results for me. I use flaxseed oil, and I pretty much follow the directions here: [Reddit - Dive into anything](https://www.reddit.com/r/castiron/comments/5d3bmc/my_personal_seasoning_process/) ---
**Author:** ![AHunter3](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ahunter3/32/368_2.png) [@AHunter3](https://boards.straightdope.com/u/AHunter3)\ **Post date:** [June 23, 2019, 10:30pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/25 "2019-06-23T22:30:28Z")
> [@Whack-a-Mole](#): > > This is the part that gets me. > > I do not use my pan all that often so pouring oil on it and letting it sit a week or two is a recipe for a disgusting pan. > > Seems the answer here is use it daily (or at the very least weekly) or toss it. I had iron skillets, my girlfriend had iron skillets, and for awhile it seemed like a good portion of mine were redundant. So I packed them into a box in the basement where they stayed, 2013-2019. Considerably longer than a week or two. Decided in March that it would actually be useful to have that deep dutch-oven / deepfat fryer 10" pan up here. Nothing disgusting about it that I could discern. The many-years-old oil coating didn’t turn into something rancid and awful (nor did it pick up clots of dust) (admittedly, it WAS in a pasteboard box). Ran it under hot water for 10 seconds or two, stuck it on the burner to dry, then gave it a fresh oiling and commenced to cook in it. ---
**Author:** ![CookingWithGas](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cookingwithgas/32/485_2.png) [@CookingWithGas](https://boards.straightdope.com/u/CookingWithGas)\ **Post date:** [June 23, 2019, 10:39pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/26 "2019-06-23T22:39:35Z")
> [@pulykamell](#): > > If you want to start from scratch and have an oven with a self-clean cycle, just throw it in thereperly, I use soap and water. Once you have a good seasoning, you’re pretty much set. > [@pulykamell](#): > > Does your oven have a self-cleaning cycle? It should take care of it. My oven says not to leave cookware in the oven during a self-clean cycle. Why is it OK to do this with cast iron? > [@Dandan](#): > > So: warm the pan in the oven, wipe on and spread THINLY a little flax oil, bake at 450 for an hour, cool, and repeat five (5) or more times. This sounds to me like the myth of putting a second coat of wax on your car. What benefit can there be to spreading more oil and heating again after you’ve already done it once? I think after the first time you’re just smearing around what’s already there. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [June 23, 2019, 11:07pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/27 "2019-06-23T23:07:29Z")
FWIW, when I need something abrasive to get stuck on bits out of the cast iron fry pan, I sprinkle in a handful of kosher salt and about a tablespoon of oil-- usually peanut oil. Scrub gently but vigorously with nylon brush or paper towel. Then rinse with water, dry, smear on more oil. Heat on top of stove, in oven, or not. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 23, 2019, 11:28pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/28 "2019-06-23T23:28:05Z")
> [@CookingWithGas](#): > > My oven says not to leave cookware in the oven during a self-clean cycle. Why is it OK to do this with cast iron? Well, no oven maker is going to tell you to leave cookware in there. There’s just too much potential for liability issues there. Apparently, according to posts above, there is the chance that it can crack. I’ve never had an issue, though. (And I use it for cleaning out cast iron grill equipment, too. If it’s too cruddy, though, it will smoke up the house a bit, so get that vent going and open your windows). If you’re worried or have an heirloom piece of cast iron, use the oven cleaner method mentioned above by **Kyrie Eleison**. > [@](#): > > This sounds to me like the myth of putting a second coat of wax on your car. What benefit can there be to spreading more oil and heating again after you’ve already done it once? I think after the first time you’re just smearing around what’s already there. You’re heating the oil to a point where it polymerizes and carbonizes. The pan is not “wet” with oil when you’re done seasoning. You’re creating a hard, hyrdophobic coating with the oil. [Sciency info here](https://www.scienceofcooking.com/science-of-cast-iron-skillet-cooking.html). When I do it, I notice the first couple coats come up a little bit splotchy, but by the third or fourth coat I can start seeing an even hardened surface form on the cooking surface. It’s pretty clear to see what’s going on when you have a cast iron pan that has gone through the oven clean cycle. It’s not a black cast iron color at that point. It’s a dull gunmetal gray. After coating it in oil and having it season a couple times, it becomes the familiar full-black cast iron color. ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [June 23, 2019, 11:44pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/29 "2019-06-23T23:44:09Z")
> [@ThelmaLou](#): > > FWIW, when I need something abrasive to get stuck on bits out of the cast iron fry pan, I sprinkle in a handful of kosher salt and about a tablespoon of oil-- usually peanut oil. Scrub gently but vigorously with nylon brush or paper towel. Then rinse with water, dry, smear on more oil. Heat on top of stove, in oven, or not. Yes for the salt/oil bit. Works perfectly. My DIL was having trouble with a skillet. I would season it for her and few days later she would bring it back to me. I asked her how she was cleaning it. No soaking, no dishwasher. I just couldn’t understand why she kept having trouble. Finally I figured out she was cooking things with tomatoes in it. Any acidic food will take the season right off. You then have to re-season it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 23, 2019, 11:54pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/30 "2019-06-23T23:54:31Z")
> [@Beckdawrek](#): > > Yes for the salt/oil bit. Works perfectly. > My DIL was having trouble with a skillet. I would season it for her and few days later she would bring it back to me. I asked her how she was cleaning it. No soaking, no dishwasher. I just couldn’t understand why she kept having trouble. Finally I figured out she was cooking things with tomatoes in it. Any acidic food will take the season right off. You then have to re-season it. Once you’ve got a good seasoning down, tomatoes are just fine. I cook shakshuka in one of my smaller pans all the time and serve it in that pan. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [June 24, 2019, 12:04am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/31 "2019-06-24T00:04:56Z")
> [@Saint\_Cad](#): > > What about the carbon annulus on the outer circumference. Worry about it? Take it off? Leave it? Leave it. And the seasoning is a very light black. I have better luck with bacon grease. Try some bacon grease, fry until is just starts to smoke, let cool, wipe. Repeat. When i wash I pour boiling water in, let sit, then use a soft brush. I then wipe, put on fire until dry add a little bit of grease, and wipe that around. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [June 24, 2019, 12:07am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/32 "2019-06-24T00:07:35Z")
> [@Acsenray](#): > > I just follow the directions on my Lodge Pan. No special seasoning is needed. Just clean it immediately after use—there’s no reason to avoid soap and water. But don’t ever soak it. Clean it immediately and dry it thoroughly right away. And then just oil it up and put it away. > > No special baking in the oven or avoiding soap is required. Oddly I do soak mine\*, but avoid soap. But I only wash once in a while. I just wipe or scrape most of the time. Mine is older than I am. - with boiling water, added to pan while still a little hot, soak for 5-10 minutes. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [June 24, 2019, 12:08am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/33 "2019-06-24T00:08:49Z")
> [@Whack-a-Mole](#): > > I do not get this. > > Seems to end up with a rancid and sticky oil pan. > > Maybe if you use it every day it would work but not when the pan is left for a week or more unused. Spread oil on hot pan, then wipe off with paper towel. Just a little oil, and what remains doesnt get rancid, it’s like a molecule thick. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [June 24, 2019, 12:10am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/34 "2019-06-24T00:10:20Z")
> [@AHunter3](#): > > c) \* Cleaning your pan after use. Run it under the hottest water your kitchen tap produces. This will dislodge most of the food and excess oil. Use a scrubby brush of your choice – NOT steel wool for god’s sake but mildly abrasive fabric-based utensils are OK. Don’t use soap if you can avoid it. (OTOH, it’s not the end of the world if you use soap. It _will_ recover, although it won’t recover immediately). DRY your pan and then oil it and heat it on the stovetop and then, if necessary, sponge up the excess oil with a paper towel. Yep. And you dont need to wash after every use if you pre heat. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 24, 2019, 12:17am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/35 "2019-06-24T00:17:42Z")
> [@DrDeth](#): > > Spread oil on hot pan, then wipe off with paper towel. Just a little oil, and what remains doesnt get rancid, it’s like a molecule thick. Yeah, I think some people are misunderstanding just how thin that coat of oil is. To be honest, I’m not sure if it’s absolutely necessary for maintenance, but it’s what I do out of habit. Just like you say: pour a bit in the pan, and then wipe it all out with a towel of some sort. It’s just enough to give it a little bit of a sheen. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [June 24, 2019, 12:23am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/36 "2019-06-24T00:23:06Z")
> [@pulykamell](#): > > Yeah, I think some people are misunderstanding just how thin that coat of oil is. To be honest, I’m not sure if it’s absolutely necessary for maintenance, but it’s what I do out of habit. Just like you say: pour a bit in the pan, and then wipe it all out with a towel of some sort. It’s just enough to give it a little bit of a sheen. It can prevent rust. ---
**Author:** ![AHunter3](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ahunter3/32/368_2.png) [@AHunter3](https://boards.straightdope.com/u/AHunter3)\ **Post date:** [June 24, 2019, 12:58am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/37 "2019-06-24T00:58:45Z")
> [@pulykamell](#): > > Once you’ve got a good seasoning down, tomatoes are just fine. I cook shakshuka in one of my smaller pans all the time and serve it in that pan. Yeah, I cook my spaghetti sauce in mine. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [June 24, 2019, 2:55am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/38 "2019-06-24T02:55:40Z")
I only oil mine when the finish looks damaged. Which is pretty much only when my daughter abuses the pan. It doesn’t need to be oiled every time you use it. ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [June 24, 2019, 3:03am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/39 "2019-06-24T03:03:20Z")
> [@puzzlegal](#): > > They do last forever. Not necessarily true, alas. I had a wonderful vintage Griswold that I think my grandmother used to use, with the old-style bottom. It was a thing of beauty, smooth and light (not like the heavy, cheap Lodge pans I’ve acquired since). One day I dropped it on the floor. It shattered! I was amazed, but apparently old iron can grow brittle. I miss that old frypan, even though I have a lot of others. ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [June 24, 2019, 7:53am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/40 "2019-06-24T07:53:34Z")
> [@ThelmaLou](#): > > FWIW, when I need something abrasive to get stuck on bits out of the cast iron fry pan, I sprinkle in a handful of kosher salt and about a tablespoon of oil-- usually peanut oil. Scrub gently but vigorously with nylon brush or paper towel. Then rinse with water, dry, smear on more oil. Heat on top of stove, in oven, or not. If you need the nuclear option, a small bit of crumpled aluminum foil makes a handy scrubbing aid. Kosher salt is usually plenty. Seconding that the seasoning is done with the thinnest, most barely-there coating of oil. Whoever upthread said they basically pretend to wipe it totally clean had it right. [Previous page](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914.md?page=1) [Next page](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914.md?page=3)