How to Season a Cast Iron Pan: A Complete Guide for Beginners

Seasoning is what gives cast iron its non-stick surface and rust protection. It's not a one-time task — it's an ongoing process that gets better with every use.

What Is Seasoning?

Seasoning is a layer of polymerized oil baked into the surface of the pan. It creates a natural non-stick coating and protects the iron from moisture and rust.

What You'll Need

• Field Company Cast Iron Seasoning Oil — organic grapeseed, sunflower & beeswax blend, ideal for conditioning
• Knapp Made Chain Mail Scrubber — for prep cleaning before seasoning
• Paper towels
• Oven

How to Season a Cast Iron Pan: Step-by-Step

Step 1: Clean the Pan First

Wash the pan with warm water and scrub with the chain mail scrubber to remove any old residue or rust. Dry completely.

Step 2: Preheat Your Oven to 450–500°F (230–260°C)

A hot oven is essential for proper polymerization of the oil.

Step 3: Apply a Very Thin Layer of Seasoning Oil

Using a paper towel, rub the Field Company seasoning oil all over the pan — inside, outside, and the handle. Then buff off the excess until it looks almost dry. Too much oil results in a sticky, gummy surface.

Step 4: Bake Upside Down for 1 Hour

Place the pan upside down on the oven rack (put foil on the rack below to catch drips). Bake for 1 hour.

Step 5: Let It Cool in the Oven

Turn off the oven and let the pan cool completely inside. Don't rush this step.

Step 6: Repeat 2–3 Times for a New Pan

For a brand-new or stripped pan, repeat the process 2–3 times to build up a solid seasoning base.

How Often Should You Re-Season?

• After every wash: apply a thin oil wipe
• Monthly (heavy use): full oven seasoning
• When food starts sticking or rust appears: immediate re-seasoning needed

Why Use a Dedicated Seasoning Oil?

Generic vegetable oils work, but a purpose-formulated blend like Field Company's (grapeseed + sunflower + beeswax) polymerizes more evenly and produces a harder, more durable seasoning layer.

Frequently Asked Questions

Can I season cast iron on the stovetop instead of the oven?

Stovetop seasoning works for maintenance but doesn't coat the sides and exterior evenly. Oven seasoning is better for a full re-season.

My pan is sticky after seasoning. What went wrong?

You used too much oil. Strip it and start over with a much thinner coat.

How do I know when my cast iron is well-seasoned?

The surface will be dark, smooth, and slightly shiny. Food will release easily without sticking.