Seasoning a cast iron pan with conditioner
If you prefer to season your cast iron pan with oil, you can find the step-by-step guide in this article.
Step 1: cleaning
After use, first make sure the cast iron pan is thoroughly clean before you season it. Even if the pan is brand new out of the box and you're going to season it immediately, you must clean it thoroughly first! A protective layer may have been applied at the factory to protect the pan during transport and in the store. Clean the pan with hot water, dish soap, and a sponge. Note: only use dish soap if you are going to season the pan afterward.
Step 2: dry the pan thoroughly
Very important... dry the pan thoroughly before proceeding. Use a dry cloth or paper towel for this and let the pan sit for a while. Then place your pan in a preheated oven or barbecue at 180°C for 15 minutes and let the cast iron get very hot. This way, the pores of the cast iron will open, and moisture can evaporate.
Step 3: first seasoning
The first time you season the pan, apply a thin layer of conditioner to the pan while it is still hot. Use a cotton cloth for this and apply the conditioner everywhere in the pan (including the raised edges). You can also rub the outside of the pan. Be careful not to apply the oil layer too thickly, as it will not adhere otherwise.
Then place the cast iron pan in a preheated oven and heat it to 200°C. You can also place the pan on the barbecue or your heat source. If you do this indoors, turn on your extractor fan and ensure good ventilation. The heat will cause the conditioner to smoke. Once the pan stops smoking, you can let it cool to room temperature.
Step 4: continued seasoning
Once the pan has completely cooled, rinse it off and repeat steps 2 and 3 at least three times. Sometimes it's better to repeat this process a few more times. Your cast iron pan will start to turn black, which is part of the seasoning process.
After seasoning, make sure you no longer clean the pan with detergent. If you do, you will remove the seasoned layer. So, only rinse your pan with hot water. Do you want to clean your pan thoroughly? Then repeat the first 3 steps.
The more often you repeat this step, the better the result will be. The pan will become darker and darker. We recommend repeating steps 2 and 3 about three to five times. After seasoning, your pan is ready for use!
Optional: seasoning with a natural oil
Do you want to season a cast iron pan with natural oil? You can read how here!
Want to enjoy the patina layer for as long as possible?
Do not store food in the pan, as changes in taste and/or color may occur. Additionally, food can also damage the patina layer or the pan may rust. Especially if you cook with acidic ingredients, such as tomatoes, wine, or lemon, it is important to provide the pan with a good patina layer. Acids can damage the patina layer, so if the patina layer is too thin, it will disappear faster.
Did you find this article useful, or do you have any handy tips worth sharing yourself? Let us know!
