# "Seasoning" a pan **URL:** \ **Category:** Factual Questions\ **Created:** [July 23, 2003, 7:29pm UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467 "2003-07-23T19:29:01Z")\ **Posts on this page:** 17\ **Page:** 2
**Author:** ![Zenster](https://avatars.discourse-cdn.com/v4/letter/z/cdc98d/32.png) [@Zenster](https://boards.straightdope.com/u/Zenster)\ **Post date:** [July 24, 2003, 2:58am UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/21 "2003-07-24T02:58:15Z")
Acid foods more easily take on a metallic flavor from an _unseasoned_ pan. A well seasoned pan should not present too many problems but I would still avoid it. This is why I use enamel ware instead of cast iron. The outer coating is essentially inert. Seasoning is akin to oil-quenching in metallurgical processing. While hot, the metal’s grain is in an expanded state and more porous to the lowered viscosity (hot) oil. Lard is a preferred seasoning fat because it has one of the highest smoke points of any commercial frying medium. Peanut oil would be another good candidate. A well seasoned pan can be cleaned with less than a drop of detergent when needed without totally damaging the pan. However, a well seasoned pan cleans up perfectly with hot water only. As mentioned above, NEVER soak a good cast iron pan. This strips out the seasoning better than anything save extended high heats. Always keep a second “trash” pan for blackening red fish or other meats. The standard procedure for seasoning a pan:[ul]Place cleaned pan on stove over medium heat Fill pan to within ½" of rim with fat or oil Heat slowly until oil begins to smoke slightly Reduce temperature and leave on heat for one hour Turn off heat and allow to cool with oil in the pan Pour off the oil and save for seasoning other pans Repeat at least three to five times Continue to lubricate pan well during all uses Pan will season in a few months[/ul] Teflon pans are a waste of money unless dietary restrictions demand their use. They cost ten times more than a cast iron pan and must be treated like they are made of eggshells. You have to make a very determined effort to damage a cast iron pan. Regular use also results in a slightly beneficial increase in hemoglobin due to increased iron uptake. ---
**Author:** ![Avumede](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/avumede/32/7235_2.png) [@Avumede](https://boards.straightdope.com/u/Avumede)\ **Post date:** [July 24, 2003, 4:49am UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/22 "2003-07-24T04:49:06Z")
Gotta disagree with your method there, Zenster. The thing is, cast iron is a very poor conductor of heat. Paradoxically, that’s why it’s so good at certain things. So the problem with that method (beside the fact that it uses a lot of oil), is that the bottom will be well seasoned but probably the top won’t be seasoned at all, because the top never gets hot enough. A better method is to coat the entire thing in oil and put it on the grill for a few hours (with the grill covered). That gives a nice even seasoning with a minumum of oil used. I do this after I have finished grilling, and the grills are still hot. The heat is useless for anything else since Im done eating, it might as well go to seasoning my cast iron pot. Even if it’s already seasoned, you will only improve the seasoning by doing this. ---
**Author:** ![Q.E.D](https://avatars.discourse-cdn.com/v4/letter/q/51bf81/32.png) [@Q.E.D](https://boards.straightdope.com/u/Q.E.D)\ **Post date:** [July 24, 2003, 4:54am UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/23 "2003-07-24T04:54:37Z")
Yes, there’s nothing standard about that procedure, **Zenster**. Everything I’ve read outlines a method very similar to the one in my link, and this is the way I do it as well (only I leave the pan in the oven longer–about 2 hours). ---
**Author:** ![Fear\_Itself](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fear_itself/32/19637_2.png) [@Fear\_Itself](https://boards.straightdope.com/u/Fear_Itself)\ **Post date:** [July 24, 2003, 4:54am UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/24 "2003-07-24T04:54:57Z")
> [@](#): > > \*Originally posted by Q.E.D. \* > \*\*Not to doubt your anecdote, but for the life of me, I cannot find a _single_ source online that warns against cooking acidic foods in a well-seasoned pan. \*\* I guess you’re just not looking in the right places; I found the following on the first page of 1700 google hits: [http://www.fabulousfoods.com/school/cstools/castiron.html](http://www.fabulousfoods.com/school/cstools/castiron.html) > [@](#): > > Note: Acidic foods, such as tomatoes, can deteriorate the seasoned coating of your pots and pans. > > \*[(this advice was repeated 17 times on various websites.)](http://www.google.com/search?q=%22cast+iron%22++%22Note:+Acidic+foods%22+acidic+seasoned+OR+seasoning+-%22seasoned+salt%22+-%22seasoned+flour%22&num=100&hl=en&lr=&ie=UTF-8&safe=off&filter=0) \* > **[Caring for Cast Iron Cookware the Right Way](https://www.thespruceeats.com/caring-for-cast-iron-336379)** > > Cast iron has a reputation for being difficult to care for, but this simply isn't so. These simple tips will help your cast iron cookware last a lifetime. > [@](#): > > However, acidic foods like tomato sauces or vinegary solutions will breakdown the oily coating and expose the raw metal. [http://weeklywire.com/ww/02-09-98/alibi\_feat5.html](http://weeklywire.com/ww/02-09-98/alibi_feat5.html) > [@](#): > > Cast iron will rust if regular seasoning isn’t done after each use, and acidic foods (especially tomato sauces) will eat away at a cast-iron pot’s seasoned finish. [http://food4.epicurious.com/HyperNews/get/archive\_gtips3601-3700/3675/2.html](http://food4.epicurious.com/HyperNews/get/archive_gtips3601-3700/3675/2.html) > [@](#): > > One caution, however…cast iron is not good for acid foods such as tomato sauce or wine. Acidic foods will affect the seasoning and the taste of the food may suffer. > **[Shopping Online at Shopping.com | Price Comparison Site](https://www.shopping.com/)** > > Shopping.com is a leading price comparison site that allows you shop online for the best deals and lowest prices. You can read unbiased product reviews and compare prices online. Online shopping has never been as easy! > [@](#): > > You’ll need to re-season the skillet when you cook with acidic foods like tomatoes. [http://www.diabetic-lifestyle.com/articles/feb00\_cooki\_1.htm](http://www.diabetic-lifestyle.com/articles/feb00_cooki_1.htm) > [@](#): > > Should the seasoning break down over time (it will if you cook with liquid, steam food, or cooked with acidic foods like tomatoes), just re-season it with a light coating of solid vegetable shortening, again baking the pan in an oven. [http://frugalliving.about.com/library/weekly/aa052901a.htm](http://frugalliving.about.com/library/weekly/aa052901a.htm) > [@](#): > > Keep your skillets in good condition by never using them for acidic foods such as tomatoes or pickled vegetables. [http://www.thaifoodandtravel.com/features/wokcare.html](http://www.thaifoodandtravel.com/features/wokcare.html) > [@](#): > > Avoid cooking starchy foods, which have a tendency to stick, and foods that are either acidic or require prolonged cooking by simmering with lots of liquid, as this can cook off some of the seasoning. I could go on, but I omitted any that were less than clear that is was acidity that did the damage, or that could be interpreted as referring to pans that were not fully seasoned. ---
**Author:** ![Carnac\_the\_Magnificent](https://avatars.discourse-cdn.com/v4/letter/c/ccd318/32.png) [@Carnac\_the\_Magnificent](https://boards.straightdope.com/u/Carnac_the_Magnificent)\ **Post date:** [July 24, 2003, 1:10pm UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/25 "2003-07-24T13:10:59Z")
> [@](#): > > \*Originally posted by Zenster \* > \*\* This is why I use enamel ware instead of cast iron. The outer coating is essentially inert… Teflon pans are a waste of money unless dietary restrictions demand their use. They cost ten times more than a cast iron pan and must be treated like they are made of eggshells. You have to make a very determined effort to damage a cast iron pan. There’s another good reason to avoid Teflon-coated cookware: research shows these pans impart potentially harmful substances onto foods. Cumulatively, this cannot be good for one’s health. > [@](#): > > Regular use also results in a slightly beneficial increase in hemoglobin due to increased iron uptake. What’s the latest on iron and heart attacks in men? A few years back, there was concern that excess iron consumption could be a significant factor. ALSO THIS: Q.E.D. and others say there’s no elevated health concerns in not washing one’s cast-iron cookware with soapy water. But won’t microscopic food traces be prone to pathogenic activity? And won’t the film of oil turn rancid if not used in short oorder? (Not to mention insects being attracted to the odors imparted on the pan.) Can washing with water really be enough? ---
**Author:** ![Patty\_O\_Furniture](https://avatars.discourse-cdn.com/v4/letter/p/96bed5/32.png) [@Patty\_O\_Furniture](https://boards.straightdope.com/u/Patty_O_Furniture)\ **Post date:** [July 24, 2003, 2:33pm UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/26 "2003-07-24T14:33:06Z")
Give it a try once. After removeing your cooked food from a cast iron pan, run some hot water over it. You’ll see all the grit & food particles slide right off. some caked-on grit may need a little push from a wooden spatula. Then wipe it down with a paper towel and return it to the still-warm stovetop from whence it cooked, so it can fully dry off. I can’t imagine that microbes would thrive on the seasoning oil any better than they’d survive in the room-temperature oil that sits in the cupboard. What can get kinda gross is the dust that will settle on the pan if it sits around for a while unused. ---
**Author:** ![barbitu8](https://avatars.discourse-cdn.com/v4/letter/b/839c29/32.png) [@barbitu8](https://boards.straightdope.com/u/barbitu8)\ **Post date:** [July 24, 2003, 8:11pm UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/27 "2003-07-24T20:11:39Z")
> [@](#): > > \*Originally posted by Country Squire \* > \*\*What’s the latest on iron and heart attacks in men? A few years back, there was concern that excess iron consumption could be a significant factor. > \*\* A few years ago, on my annual physical, my doc noted that my iron level was a little high. I told him I use iron cookware, and he did not seem concerned. Excessive iron can be a health hazard, but the slight elevations from iron cookware should not be of any concern. Just don’t take iron supplements. Attrayant > [@](#): > > …can’t imagine that microbes would thrive on the seasoning oil any better than they’d survive in the room-temperature oil that sits in the cupboard. I keep my oil in the fridge. I always use heart-healthy olive oil. After a while, it solidifies, but I just then run hot water over it to melt enough for my use and return it to the fridge. ---
**Author:** ![moriah](https://avatars.discourse-cdn.com/v4/letter/m/b2d939/32.png) [@moriah](https://boards.straightdope.com/u/moriah)\ **Post date:** [July 25, 2003, 7:33am UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/28 "2003-07-25T07:33:53Z")
Oh, for pete’s sake, the best thing about cast iron is that **it is so easily re-seasoned** , i.e., restored to good cooking order. While keeping a good seasoning from being damaged in the first place is preferrable, you don’t have to achieve this by refraining from using cast iron for all-purpose cooking, including acidic foods. If acidic foods, or a very light and quick cleaning with soap, takes off the seasoning, then just re-season it. Pour in a dollop of oil, push it around with a paper towel, and put the pan/pot on a flame until the oil’s about to smoke. Then just shut the heat off. That’s sufficient for the oil to blacken and refill the pores. No need for these high-temperature and lengthy procedures. One should put a cleaned pot/pan on a flame after cleaning anyway to evaporate all the watery liquids (so they don’t rust the iron). And if, horror of horrors, the worst should happen – the pot/pan rusts or acquires a truly unmovable burned-on debris of food, then you take steel wool to it until you’ve removed the rust or food. And then… reseason the simple way as outlined above. Cast iron allows you truly remove any burned on food or scratch and then restore it back to good working order. That’s the beauty of it. ## Peace. Pots of luck! ---
**Author:** ![KidCharlemagne](https://avatars.discourse-cdn.com/v4/letter/k/ed8c4c/32.png) [@KidCharlemagne](https://boards.straightdope.com/u/KidCharlemagne)\ **Post date:** [July 25, 2003, 1:18pm UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/29 "2003-07-25T13:18:04Z")
Is semen acidic? ---
**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:** [July 25, 2003, 3:05pm UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/30 "2003-07-25T15:05:55Z")
All three of my frying pans are cast iron and I love them. Don’t make a fetish over them though. A cast iron frying pan is about as fragile as an anvil and unless you leave them out in the rain for a month or try to cook your eggs in hydrochloric acid you aren’t likely to do anything bad to one that can’t be undone. Helpful Aunt just washed your cast iron frying pan in Dawn dishwashing liquid and scoured all the oil off? No biggie. Heat it until it almost glows and anoint it with cooking oil and let it sit and cool, then wipe up the excess with a paper towel later. What can be seasoned once can be seasoned again. Nothing cooks as nice as iron. In addition to my deep 10.5, 9, and 6.5 inch frying pans I have two Le Creuset enameled cast iron sauce pans. I hardly ever cook anything on stovetop except in one of these ironwares, and do a good portion of my oven-based cookery with them as well. ---
**Author:** ![Myron\_Van\_Horowitzski](https://avatars.discourse-cdn.com/v4/letter/m/9de053/32.png) [@Myron\_Van\_Horowitzski](https://boards.straightdope.com/u/Myron_Van_Horowitzski)\ **Post date:** [July 25, 2003, 3:27pm UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/31 "2003-07-25T15:27:24Z")
I use the gas grill method as **Avumede** suggests. If you keep turning it and rubbing more Crisco on every 15 minutes or so, you can get a shiny black finish, and keep the heat and smoke out of your house. **Country Squire** , the oil solidifies to form the black finish, There shouldn’t be a sticky film at all. ---
**Author:** ![Zyada](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zyada/32/3028_2.png) [@Zyada](https://boards.straightdope.com/u/Zyada)\ **Post date:** [August 14, 2003, 7:40pm UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/32 "2003-08-14T19:40:39Z")
I realize this is an old thread, but I noticed that the essential question of the OP is unanswered: What does the oil do to the metal? First, the proper way to season an iron skillet (from both my third-generation texan mom, and the back of one of my skillets): wipe the skillet with oil, then wipe off as much oil as you can. Place pan in an oven that has been heated and turned off. Leave pan in oven until cool. The pan should not be sticky or oily. If it is, you left too much oil in the pan. What the heating of the pan does is polymerize the oil and binds it to the metal surface - making the oil essentially a natural teflon. And therefore making your iron skillet into a non-stick pan. It also prevents rust, but the non-stick quality is more important. A new skillet requires many seasonings before the non-stick property really happens, although the first seasoning will handle the rust prevention. This is why you want to avoid soap, soaking or acidic foods if possible - these will all reduce the layers of seasoning that have built up. ---
**Author:** ![levdrakon](https://avatars.discourse-cdn.com/v4/letter/l/49beb7/32.png) [@levdrakon](https://boards.straightdope.com/u/levdrakon)\ **Post date:** [August 14, 2003, 8:28pm UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/33 "2003-08-14T20:28:32Z")
My roommate always makes a loud production about _ **not** _ using soap on my cast iron wok. I have no idea why. Shortly after moving in I caught him about to use soap on the pan and all I did was yell “noooooooo!”, dive across the room and body check him into the kitchen door. Which I thought was an entirely reasonable, rational response on my part. Why he has to keep being such a drama queen about it now, I don’t know. ---
**Author:** ![gentle](https://avatars.discourse-cdn.com/v4/letter/g/eb8c5e/32.png) [@gentle](https://boards.straightdope.com/u/gentle)\ **Post date:** [August 15, 2003, 3:18am UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/34 "2003-08-15T03:18:23Z")
I have cast-iron kitchenware that has rusted after being in contact with detergent. After about an hour of polishing the thing with steel wool, it’s still giving off rust particles and still has that brownish tint. I went to a hardware store, and they recommended white spirit, which I know is a common rust remover, but I thought that sounded a bit, I don’t know, industrial. I also hear that a 50% vinegar/water solution (with or without salt?) would work. Recommendations, experiences? ---
**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\ **Post date:** [August 15, 2003, 3:23am UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/35 "2003-08-15T03:23:26Z")
A fairly thin paste of vinegar and cream of tartar. Rub it on and let it sit a bit. ---
**Author:** ![dnooman](https://avatars.discourse-cdn.com/v4/letter/d/839c29/32.png) [@dnooman](https://boards.straightdope.com/u/dnooman)\ **Post date:** [August 15, 2003, 8:03am UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/36 "2003-08-15T08:03:44Z")
This from a dude that pan-fried his jizz! Have to hand it to you mang…not literally. As far as “seasonong” goes, it is a common if not mandatory practice in the pizza biz. Screens, what your pizza is cooked on if it is run through a conveyor, have to be “seasoned”. If not, dough sticks to the screens. From what I’ve gathered “seasoning” is the build-up of oils and particulate that prevent most foods from sticking to the surface of metal cooking devices. I’m sure there are/and have been more refinements to this statement…but I think it’s a good blanket statement. ---
**Author:** ![scm1001](https://avatars.discourse-cdn.com/v4/letter/s/c4cdca/32.png) [@scm1001](https://boards.straightdope.com/u/scm1001)\ **Post date:** [August 15, 2003, 8:21am UTC](https://boards.straightdope.com/t/seasoning-a-pan/190467/37 "2003-08-15T08:21:51Z")
going back to the OP, here is a site on the chemistry of seasoning. Some speculation but some good facts there too. They basically say it is polymerisation of the oil. [http://users2.ev1.net/~jeduke/duane.htm](http://users2.ev1.net/~jeduke/duane.htm) One factor I am not sure has been mentioned is that the polymerised oil fills up the microcrevices in the iron surface. This presents a flat surface to the food (as well as a non-stick one), minimising surface contact and adhesion [Previous page](https://boards.straightdope.com/t/seasoning-a-pan/190467.md?page=1)