How to Season Your Cast Iron Cookware for Long-Lasting Use

Seasoning cast iron cookware is one of those topics that seems to have a hundred different opinions, depending on who you ask. Some swear by flaxseed oil, others say lard is the only way to go, and plenty of home cooks stick to good old canola or vegetable oil. The truth? Seasoning isn’t as complicated as some people make it out to be. Here’s how to do it properly and keep your cast iron cookware in top shape for years.

What is Seasoning and Why Does It Matter?

When people talk about seasoning cast iron, they’re not talking about salt and spices. Seasoning is the process of bonding a thin layer of oil to the metal, creating a hard, protective coating.

Without it, cast iron is just raw metal, which is prone to rusting, sticking, and absorbing flavours. But with a solid seasoning layer, it becomes naturally non-stick, rust-resistant, and more durable with every use.

When heated, the oil undergoes polymerisation, essentially transforming into a slick, plastic-like coating that protects the metal. Over time, these layers build up, making cast iron incredibly smooth and easy to cook with.

The more you cook with cast iron, the more non-stick it becomes!

Does Enameled Cast Iron Need Seasoning?

Enameled cast iron, like Crumble’s Dutch ovens and casserole pots, has a smooth, non-toxic enamel coating that protects the metal. It doesn’t need seasoning like traditional cast iron, but it still benefits from a small amount of oil or butter when cooking to help with food release.  If you own pre-seasoned cast iron, however, seasoning is essential to maintain its non-stick qualities.

How to Season (Or Re-Season) Cast Iron

Step 1: Wash and Dry the Cookware

Even if your cast iron is new, give it a good clean before seasoning. If you’re restoring an older pan, scrub off any rust or residue with warm water and coarse salt.

• Wash with warm water (skip the soap if you’re reseasoning)
• Dry completely with a towel – any moisture left behind can cause rust
• Place the cookware on low heat for a couple of minutes to remove any remaining water

Step 2: Apply a Thin Layer of Oil

The key word here is thin – too much oil can leave a sticky residue.

• Use a neutral oil with a high smoke point (vegetable, canola, or grapeseed oil are great options).
• Apply a thin layer all over – inside, outside, and even the handle. 
• Buff it out with a paper towel until the surface looks dry, not greasy. 

Flaxseed oil is often recommended, but it has a tendency to flake off over time. Stick with something more stable, like vegetable or canola oil.

Step 3: Bake It in the Oven

Heat is what bonds the oil to the metal, so this step is essential.

• Preheat your oven to 230°C.
• Place the cast iron upside down on the middle rack with a baking tray or foil underneath to catch drips
• Bake for 30 minutes, then turn off the oven and let the cookware cool inside

This process polymerises the oil, creating that hard, protective layer that makes cast iron so durable.

Step 4: Repeat for a Stronger Seasoning

One round of seasoning is good, but two or three is even better.

• Once the pan is cool, repeat the oiling and baking process three to four times
• Each layer builds a smoother, more durable non-stick surface

If you don’t want to season multiple times in one go, don’t stress – just cook with your pan regularly, and the seasoning will naturally improve over time.

How Often Should You Season Cast Iron?

It depends on how often you use it, but in general:

• New cast iron should be seasoned before first use to reinforce the factory coating
• If food starts sticking, it’s time for a quick reseasoning
• After each wash, apply a thin layer of oil to maintain the seasoning
• If rust appears, scrub it off and do a full reseasoning

The best way to season cast iron? Use it often. Cooking with fatty food, like bacon or sausages, naturally builds up the seasoning, making your cookware smoother over time.

Cooking with fatty foods helps cast iron cookware develop its non-stick properties. 

What Happens If You Don’t Season Cast Iron?

If you don’t season your cast iron properly, you’ll run into a few problems:

• Food will stick more. This is especially true for delicate foods like eggs and pancakes. 
• Rust can form. Even a little moisture can cause oxidation
• Flavours and smells can linger.  Seasoning helps create a neutral cooking surface

A well-seasoned cast iron skillet or Dutch oven is easy to clean, non-stick, and resistant to rust, so it’s worth the extra care.

How to Maintain Cast Iron Seasoning Between Uses

• Avoid soaking cast iron in water – always rinse and dry immediately
• Use wooden or silicone utensils instead of metal to protect the surface
• Cook with a little oil or butter to reinforce the seasoning
• Store in a dry place with the lid slightly open to prevent moisture buildup

Look after your cast iron cookware and it can last a very, very long time. 

Shop Cookware That Can Last a Lifetime 

Taking care of cast iron cookware isn’t difficult or high-maintenance – it just requires a little love and attention. Once you’ve built up a strong seasoning, your cast iron cookware can last a lifetime.

Ready to cook with confidence? Explore Crumble’s cast iron cookware.