Seasoning Cast Iron Pans - Why & How

When it comes to cast iron pans, there's one important topic you can't ignore: seasoning. There are various opinions, dubious recommendations, but fortunately also expert advice - from Butch. We explain why cast iron pans should be seasoned at all, what options are available, and what to consider.

Why do cast iron pans need to be seasoned?

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

Rust Protection

Cast iron pans are pre-treated by the manufacturer to protect the pans 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, along with any production residues, must be removed. This means the cast iron pan should be thoroughly cleaned before first use. However, this should never be done in the dishwasher, because cast iron pans are NOT DISHWASHER SAFE! The best way is to hand wash with hot water and dish soap. After that, you should dry the pan well.

Iron is not only prone to flash rust, it also reacts with various foods. If cast iron pans are not sealed, they can rust during storage, and acidic foods like white wine or lemon would attack the material during frying. Seasoning helps against this - it seals the surface and creates a natural rust protection.

Non-Stick Coating

“Natural” cast iron pans, like our classic, the de Buyer Mineral B series, do not have an artificial coating like a PTFE-based non-stick coating or an enamel coating. Only through seasoning does a kind of “natural non-stick layer” 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 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 different methods to season cast iron pans. In the oven, on the grill, or - quite classically - on the stove. No matter how, all methods are based on the same principle: Oil is heated and burns into the pan's surface. AFTER the first cleaning or BEFORE the first use, the cast iron pan should be seasoned.

We recommend two methods:

The “LOW” Version

In this simple sealing, you heat oil in the pan to a normal frying temperature. Be sure to use high-heat oil like rapeseed or sunflower oil. When the oil is hot enough and streaks, carefully swirl it in the pan, up to the upper edge. You can also use a heat-resistant baking brush to coat the inner edge of the pan. Once the pan walls turn slightly brown and the first wisps of smoke appear, pour out the hot oil - into a pot or heat-resistant bowl - and let the pan cool. Then the pan is roughly wiped out with a kitchen towel. Do not rinse! A fine oil film remains, protecting the pan from rust until the next use.

The “HIGH” Version

In this variant, you “properly” season the cast iron pan, so that a dark layer, the so-called patina, forms. This permanently seals the surface. And it goes like this: 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 at home in the kitchen, so again our note: You can save yourself the procedure and order the pan pre-seasoned from Butch. After the seasoning process, pour out the hot oil and let the pan cool. Done!

A video with instructions can be found here in our magazine.

Seasoning on the Grill

You can also do both variants outside on the grill. The advantage is that the smoke development, especially during “proper” seasoning, doesn't bother anyone outdoors.

But beware! No matter which method you choose, seasoning always requires the utmost 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 a strong draft (or draft in the kitchen) must be avoided. So if you season the pan on your own, it's better to take it off the stove or grill sooner rather than later!

Seasoning in the Oven

In principle, a cast iron pan can also be seasoned in the oven. The pan is coated with a thin oil film and “baked” at the highest temperature setting for two to three hours. This should be repeated 3 to 4 times. This method is safer, produces less smoke, but is time-consuming and not suitable for all pan models: Cast iron pans with wooden or plastic handles should not go in the oven. And since the handles of the de Buyer Mineral B cast iron pans are coated with epoxy resin, this method is also not an option. Only the Mineral B Pro pans can be seasoned in the oven.

Advantages and Disadvantages of the Two Versions

If you choose the “LOW” version, the pan can be cleaned more thoroughly later. A sponge, some water, and you can scrub the pan almost spotless. This also removes flavor residues. However, the surface is now prone to rust again. Therefore, you must rub the pan with oil after each use or cleaning to protect the surface. And when cooking, more oil or liquid is often needed than when frying with “properly” seasoned cast iron pans.

If you have chosen the “HIGH” version and “properly” seasoned the cast iron pan, with the formation of 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 need only a little, sometimes no oil at all when frying. Pans seasoned this way require some finesse at the beginning of use and should initially only be used for frying. Tips for the proper handling of seasoned cast iron pans can also be found here in our magazine.

Too high temperatures, too much liquid, and also acid can attack and dissolve the patina. This is not a big deal, as the patina reforms and strengthens with increasing use. However, if parts of the patina have come off over a large area, the pan may need to be re-seasoned.

Another point is: With “HIGH” seasoned pans, the patina takes on the flavor of the fried food. If you use strong aromatic spices like curry or similar, the next dish prepared in the pan will also have a slight curry taste. This is one of the advantages of cast iron pans, but it can be annoying if you want to switch between fish and meat, for example. Here it makes sense to have one pan just for meat and one pan just for fish. The fact that the patina functions as a completely natural flavor enhancer is actually a great effect, because in a fried potato pan, your fried potatoes will succeed and taste better with increasing use. Or back to curry: If your cast iron farmer's pan becomes YOUR curry pan, you will also create the world's best curry with it.

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

Opinions differ here as well. Butch's recommendation: Raw iron pans should definitely be treated before first use. Cast iron pans with an enamel coating do not need seasoning, as the enamel layer protects the material from external influences. This can also be applied to cast iron pans coated with enamel. “Natural” cast iron pans from the brand Skeppshult are already seasoned with rapeseed oil at the factory, so no action is needed here either.

The final tip from Butch

We recommend seasoning regular frying pans and crepe pans with the “HIGH” version, i.e., “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 actual purpose.

Last but not least

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