Guide on Seasoning Cast Iron Stove Top 

A clean and well-maintained cast iron stove top after seasoning.

Cast iron stovetop or pan seasoning can be challenging to do in a day, and many people choose to avoid it altogether rather than deal with it. Cookware maintenance does not have to be difficult, which is a bummer because it does not have to be. You may easily and quickly season cast iron pans on the stove.

However, pre-seasoning a brand new piece of cast iron is not like a mature seasoning. For the most part, seasoning is not a once-and-done thing. You’ll notice a thick, polymerized coating on a well-used skillet after several years of use. Every occasion you use it in a meal, you either increase or decrease the seasoning level. 

If you use cast iron to prepare certain meals, you create a layer of grease and spices on the pan. These protective layers can be removed by acidic foods like tomatoes or wine, revealing the exposed alloy underneath. If you want to learn how to season your stovetop, keep reading this article!

What Does “Seasoning a Cast-Iron Skillet or Stovetop” Mean?

Corrosion occurs quickly in cast iron, which is why it’s vital to “season” it before using it. This process involves heating the seasoned oils to a high temperature and then allowing the fibrils to bind, resulting in a polished coating.

Before using any new cast iron for the first time, please give it a good seasoning. You can do this as often as you wish. The cast-iron pan’s nonstick surfaces improve with each use because the oil helps build up a special covering on the cooker. In contrast to Teflon, a nonstick surface that wears away over time, Cast iron retains its structural integrity, hence why cast-iron pans may be passed down from generation to generation. A lot of new cast-iron skillets are branded as “pre-seasoned,” but sometimes, a pre-seasoned pan might profit with a little more spice on your own.

What Materials Are Necessary for Cast Iron Cleaning?

Cast-iron pan pre-seasoning and cleaning may be accomplished with any cooking oil. However, vegetable oils with high polyunsaturated fatty acids may polymerize most quickly, resulting in the finest seasonings such as olive oil, coconut oil, and butter having the lowest proportions of polyunsaturated fatty acids. You may want to experiment with several oils mentioned here.


Here are the several different oils out there that you can buy that contain polyunsaturated fatty acids:

  • Safflower oil which contains 75% 
  • Grapeseed oil which contains 68% 
  • Flaxseed oil which contains 68 % 
  • Corn oil which contains 59% 
  • Sunflower seed oil which contains 59% 
  • Soybean oil contains 58%


Paper towels or rags are recommended for drying and cleaning your cast-iron stovetop.


Stubborn non-metal bristles such as Tampico or nylon and scrubbing pad or sponges with non-abrasive fibers are recommended.

Seasoning Cast Iron Stove Tops: A Step by Step Instructions

Listed here are the ingredients you’ll be using to flavor your food for this article: Neither the waffle iron nor the tortillas skillet arrived prepared. However, you’re going to re-season both. For several years, you’ve tried to season the enormous skillet on your own, but you’ve always done a terrible job of it. So you will remove the previous seasonings, and now it’s prepared to be seasoned along with the rest of your cast iron kitchenware. What you’re surely wondering now is why you’d remove a perfectly nice, pre-seasoned tortillas skillet or pan from its base. 

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To put it another way: If you are not the most expensive person in the world in terms of buying some kitchenware. Sometimes, although if you season it correctly, foods will adhere to the less expensive cast iron pans because the surface is not flat and even. So you’ll ask your partner to use a scrub brush attached to the drills to maintain the cleanliness. Keep reading if you are reading to clean and season your cookware!

Step 1: Clean your cast iron pan before seasoning.

To begin, thoroughly clean your kitchenware. Just a quick once-over will remove any residues from being in the production. It is entirely acceptable to use detergent at this time. Soap will not cause any harm since there are no seasonings to preserve. It will help if you put an old towel in there to prevent the cast iron from scratching your countertop. We could see part of the gunk which has accumulated on the pan.

Step 2: To Prevent Rusting, Rinse Cast Iron using Cold Running water.

Using this modest method, you can lessen the risk of flash rust while washing a piece of unseasoned cast iron. The final rinsing should be done with cool water. It’s all right to use cool tap water if accessible to you.  

Unfortunately, because it is mild in which I reside, the water from the faucets does not feel frigid. Therefore I washed my griddle with cold tap water, pre-chilled in the freezer. It would be best if you washed all of the parts. Would you please take advantage of that cold water and clean all of them in it? It’s a proven method!

Your kitchen utensils should be completely dry by a thorough scrubbing using a towel. Please don’t put them back down until they’re dry thoroughly, as we’re trying to prevent rust from developing.

Step 3: Preheat it before putting seasoning to the Cast Iron.

Inside a preheated oven, put all of the components. Whenever you switch on a gas stove, moisture is released into the room, so preheating is only necessary if you use a gas stove. You should preheat the oven at 220 °F. Allow the pots and pans to warm back in the oven for 10 to 15 minutes.

Step 4: Take Your Cast Iron Cookware to the Next Level by Coating It with High-Heat Oil!

You will need oil, an lint-free cloth, and an oil-saturated cloth to season your cast iron cookware. You can use the grocery store’s lint-free napkins. Organic, high-heat oils such as coconut oil are ideal for cooking and seasoning. Using fat or palms frying or any other high-heat oils is an alternative. Remove the kitchenware from the heat and coat them with the oil before continuing. Since the cookware would have no seasonings, this will absorb much oil.

Step 5: Remove Any Oil From the Surface

If you can stand it, clean everything off. In reality, you aren’t entirely removing it. Only the base oil is being extracted. Your cast iron still contains the grease which has been absorbed into it. The kitchenware should be inverted in the oven with the temperature set to 300°F. Set the range to that temperature. Set a 20-minute timer and stay close.

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Step 6: Use Cast Iron and Remove Excess Oil by Gently Heating and Wiping it Off

You should take out the cast iron after 20 minutes as well as the grease should be wiped off. I know it’s weird; however, if you do not even remove all the oil from your pan, this will puddle and leave a sticky residue.

You may notice how much you removed more grease with the second wipe. Put the pan again into the preheated oven for 2 hours at 400°F. Allow for a two-hour cooling period for all of your cast iron components to reach ambient temperature.

Step 7: Conduct Two to Three times Seasoning or Oiling and Remove Excess Oil

Start again from scratch once you’ve removed all of the residues from the pan. You will repeat this procedure three times at least. If you’d like, you can go any further, although your seasonings may begin to flake. The cast-iron skillet is ready to use when a third seasoning cycle has been completed.

There are various issues with this pan that are difficult to see. Some of it is splotchy, as may be seen by paying attention closely. When re-seasoning, several individuals use drilling brushes to eliminate any remaining seasoning.

A defective pan like this isn’t a significant concern; we can spice it and begin frying in it. Although it may not function properly because of a hard surface, the tarnish will deepen over time and smooth out.

Using a scrub brush to smooth out the surface of your pan is recommended, or you might use it for steaks and veggies instead, as it wouldn’t be nonstick enough even for pancakes or waffles anyway.

Cast-Iron Cookware: How to Know if It’s Well-Seasoned?

To determine if your skillet has a firm seasoning surface or needs to be repaired, pay much attention to both surface and the functionality of the pan. There will be no dryness, dullness, or tarnished areas on the surface of a cast-iron pan that has been properly seasoned.

With well-seasoned cookware, your meals will not stay or occupy tarnished bits, making cooking a breeze. Additionally, you can use your hands to examine the state of your cast-iron pan. It won’t have a sticky, oily, or dried texture when something is well-seasoned.

To determine whether or not your pan is seasoned correctly, you can use the egg experiment. One spoonful of cooking oil should be heated on medium flame in your pan before cracking an egg into the skillet. Only with the right seasonings, the egg would not adhere to the skillet, and you can quickly move it all around even after the yolk has set.

Cast-Iron Cookware: When is it suitable for seasoning?

To keep your cast-iron pans in prime shape, this might be hard to determine how often you should season them. To keep your cast-iron pan in peak condition, you should do regular checkups—that includes washing your skillet afterward cooking, completely clearing caramelized stains including food debris, and applying little oils whenever you are using. There have been no strict guidelines or timetables for washing cast-iron pans or how often to season them. However, the best chance for maintaining your pans in their ideal condition would be to perform everyday maintenance. It means consistently washing your pans after preparing meals, thoroughly cleaning caramelized spots and food debris, as well as applying minimal seasoning once you use it.

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Even so, if you invest some more effort into keeping your kitchenware, you will not have to season your pans as frequently — and besides, thoughtful maintenance maintains materials in good condition for the long run. Even if your pans are highly resilient and adapt well enough to routine cleanings, they can still be worn out, and some symptoms indicate that your cast-iron skillet needs a seasoning. If your meals adhere to your skillet during cooking, you see caramelized rusty streaks on the top, or the meals you prepare in the skillet do have steel flavor, it’s necessary to re-season.

Recommendations to Keep Cast Iron in Top Condition

If you want to use your cast-iron skillet for a more extended time between seasonings, there are a few basic principles to follow when stripping, cleaning, and seasoning it. 

Here are a few easy ways to keep your cast-iron pan in good shape:

  • To remove grease stains and residue from your pans after each use, rinse it under water and scrub the surface with a scrubbing brush or rubber cleaner until the pan is cleaned. Using Coarse salt in place of liquid detergent is an excellent tip for removing caramelized spots.
  • You can use a rusty remover to eliminate minor rust spots that aren’t too difficult to remove instead of a long-winded scrubbing process. You may also purchase rusty removers at most carpentry, cycling, and hardware stores.
  • Don’t preheat griddle cookware before applying frying oil as a general rule of thumb. Alternatively, use a small amount first, and afterward start heating the pans, beginning at a constant temperature and gradually increasing the temperature.
  • You should never marinade meat or any other food in your cast-iron cookware since oxidation can erode the flavor and remove the skillet’s nonstick coating.

Final Thoughts

No matter where we are, whether we are camping or at homes, your cast iron cookware is the first thing you grab for. Cast iron is a durable material that may endure for years if carefully maintained. In the eventuality that your cast iron has a perfect seasoning beforehand, it is pretty safe to preserve it after cleaning or drying it. Now you know what I am talking about! Taking good care of your cast iron will provide you with many decades of usefulness.

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