When it comes to cast iron pans, there is one important topic that cannot be ignored: seasoning. There are various opinions and dubious recommendations, but fortunately there is also expert advice - from Butch. We explain why cast iron pans should be seasoned, what options there are, and what to consider.

Why do cast iron pans need to be seasoned?

There are two reasons for this: seasoning creates
- rust protection
- a natural non-stick coating

Rust protection

Cast iron pans are pre-treated by the manufacturer to protect them from rust during storage and transport. This can be an oil film or - as with de Buyer - a beeswax coating. This type of coating is only a temporary protection and is not suitable for later frying. After purchase, the rust protection applied by the manufacturer, including any production residues, must be removed. This means that the cast iron pan should be thoroughly cleaned before first use. However, this must never be done in the dishwasher, as cast iron pans are NOT SUITABLE FOR DISHWASHERS! The best way is to wash by hand with hot water and dish soap. Then you should dry the pan well.

Cast iron is not only prone to rust, it also reacts with various foods. If cast iron pans are not sealed, they can rust during storage, and acidic foods such as white wine or lemon would attack the material when frying. Seasoning helps to seal the surface and creates a natural rust protection.

Non-stick coating

"Natural" cast iron pans such as our classic, the de Buyer Mineral B series, do not have an artificial coating such as a PTFE-based non-stick coating or an enamel coating. Only through seasoning does a kind of "natural non-stick coating" form, which actually makes frying with a cast iron pan possible. This natural non-stick coating is called patina - it is created by chemical reactions of frying fat under the influence of heat, permanently adheres to the iron, and becomes more and more stable - if you handle your pan correctly.

Does a cast iron pan always need to be seasoned?

If it is untreated iron without, for example, an enamel coating, our answer is clear: YES!

How do I season cast iron pans?

There are various methods for seasoning cast iron pans. In the oven, on the grill, or - quite traditionally - on the stove. Regardless of how, all methods are based on the same principle: oil is heated and burned onto the surface of the pan. AFTER the first cleaning or BEFORE the first use, the cast iron pan should be seasoned. You have the choice:

Seasoning service at Butch

You can conveniently order pre-seasoned cast iron pans from us. You can recognize these items in the shop in the category Cast Iron Pans by the addition of “seasoned” in the product description. At Butch, we season the pans using the "HIGH" method - see below. With a pre-seasoned pan, you can start cooking on the stove immediately upon receipt.

Or you can season the pan yourself. For this, we recommend two methods:

The "LOW" version

With this simple seasoning, you heat oil in the pan to a normal frying temperature. Be sure to use high-heat oil such as rapeseed oil or sunflower oil. When the oil is hot enough and streaks, carefully swirl it in the pan up to the top edge. You can also use a heat-resistant pastry brush to coat the inner edge of the pan. As soon as the pan walls turn slightly brownish and the first smoke appears, pour off the hot oil - into a pot or heat-resistant bowl - and let the pan cool. Then wipe the pan roughly with a kitchen towel. Do not wash! A fine oil film remains, which protects the pan from rust until the next use.

The "HIGH" version

With this variant, you burn the cast iron pan in "properly", so that a dark layer, the so-called patina, forms. This seals the surface permanently. And this is how it works: You heat the oil (high-heat frying oil) to a high temperature and let the hot oil sizzle for about 5-7 minutes. The pan walls get a medium to dark brown tone and the smoke development is quite strong. This is perceived as very disturbing by many people at home in the kitchen, so here's our advice again: You can save yourself the procedure and order the pan already seasoned from Butch. After seasoning, you also pour off the hot oil here and let the pan cool down. Done!

You can find a video with instructions here in our magazine.

Seasoning on the grill

You can also do both variants outside on the grill. The advantage here is that the smoke development, especially when seasoning properly outdoors, doesn't bother anyone.

But be careful! No matter which method you choose, seasoning always requires the highest attention and caution. Oil can ignite at too high temperatures and an oil fire is difficult to extinguish. The pan must not be left unattended for a second and strong drafts (or drafts in the kitchen) must be avoided. So if you want to season the pan on your own, it's better to take it off the stove or grill in time rather than too late!

Seasoning in the oven

Basically, a cast iron pan can also be seasoned in the oven. The pan is coated with a thin layer of oil and "baked" at the highest temperature setting for two to three hours. This process should be repeated 3 to 4 times. While this method is safer and produces less smoke, it is time-consuming and not suitable for all pan models: cast iron pans with wooden or plastic handles should not be put in the oven. And since the handles of de Buyer Mineral B cast iron pans are coated with epoxy resin, this method is also not suitable. Only the Mineral B Pro pans can be seasoned in the oven.

Advantages and disadvantages of both methods

If you choose the "LOW" version, the pan can be cleaned more thoroughly later on. A sponge, some water, and you can scrub the pan almost spotless. This also removes any residual flavors. However, the surface is now susceptible to rust again. Therefore, you must coat the pan with oil after each use or cleaning to protect the surface. And when cooking, more oil or liquid is often necessary than when frying with "properly" seasoned cast iron pans.

If you have chosen the “HIGH” version and properly seasoned the cast iron pan to form a dark patina, no rust can form. The surface is sealed. Additionally, the patina acts as a natural non-stick coating. Depending on the food, you may need very little or no oil when frying. However, pans that have been seasoned in this way require a bit of finesse at the beginning of use and should only be used for frying initially. Tips for handling seasoned cast iron pans can also be found here in our magazine.

Excessive heat, too much liquid, and even acid can attack and dissolve the patina. This is not a problem, as the patina will reform and strengthen with continued use. However, if large areas of the patina have come off, the pan may need to be re-seasoned.

Another point to consider is that with “HIGH” seasoned pans, the patina absorbs the flavor of the food. For example, if you use strongly aromatic spices like curry or similar, the next dish prepared in the pan will have a faint curry flavor. This is one of the advantages of cast iron pans, but it can be a problem if you want to switch between fish and meat, for example. In this case, it makes sense to have a pan dedicated to meat and another dedicated to fish. The fact that the patina acts as a natural flavor enhancer is actually a great effect, as your fried potatoes will get better and better with use in a frying pan. Or back to the curry: if your cast iron pan becomes YOUR curry pan, you will be able to make the world's best curry with it.

Do all types of cast iron pans need to be seasoned?

Opinions on this vary. Butch's recommendation is that raw iron pans should definitely be treated before first use. Cast iron pans with an enamel coating do not need to be seasoned, as the enamel layer protects the material from external influences. This can also be applied to cast iron pans that are coated with an enamel coating. “Natural” cast iron pans from the Skeppshult brand are already seasoned with rapeseed oil at the factory, so there is no need for additional seasoning.

The final tip from Butch

We recommend seasoning normal frying pans and crepe pans with the "HIGH" version, meaning to season them properly. This allows these pans to fully develop all the advantages of a cast iron pan. For farmer's pans and woks, we would rather recommend the simple "LOW" sealing, as these types of pans are better suited for their intended purpose.

Last but not least

Here in the magazine you can find a guide for using seasoned cast iron pans to read up on. There are a few, but important things to consider so that the patina does not get damaged at the beginning and develops as desired.

Any questions? Or suggestions? Then feel free to contact us - by phone, email or come by the store :-)