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Okay, let’s talk cast iron. It seems like everyone either has a grandmother’s skillet they swear by or is slightly terrified of ruining that heavy black pan they bought with good intentions. I get it. Moving here to Nashville from the Bay Area, I inherited a couple of pieces myself, and honestly? I was intimidated. They looked… serious. And the internet? Oh boy, the internet is a minefield of conflicting advice about cast iron care. Never use soap! Only use soap! Season it in a fiery inferno! Season it gently! It’s enough to make you want to stick to your trusty (and let’s be honest, eventually disposable) non-stick pans. But stick with me here, because mastering cast iron isn’t just about learning a technique; it’s about embracing a different way of cooking, one that values durability, tradition, and, yes, incredible flavor.
I remember my first attempt at seasoning. I’d read a blog post, watched a YouTube video (or three), and felt ready. Cut to: my apartment filled with smoke, Luna (my cat, my furry shadow) hiding under the bed, and a skillet that looked more patchy than protected. It was… humbling. But as someone who loves digging into how things work – whether it’s a marketing campaign or a sourdough starter – I couldn’t let it go. I started reading, experimenting, talking to chefs, and slowly piecing together what actually matters when it comes to cast iron seasoning and daily maintenance. It’s less about rigid rules and more about understanding the *why* behind the process. It’s about building that beautiful, non-stick layer, called seasoning, which is essentially polymerized fat bonded to the metal.
So, what’s the plan here? We’re going to break down everything you need to know about keeping your cast iron cookware in top shape. From the initial seasoning (whether it’s brand new or a vintage find) to daily cleaning routines that *don’t* take forever, tackling rust spots (they happen!), and storing your pans properly. Forget the myths and the fear. We’ll explore the science bit, understand the process, and get you comfortable using and loving your cast iron. Think of it as building a relationship with your cookware – it takes a little effort, but the rewards (hello, perfect sear!) are totally worth it. We’ll cover the basics, the deep dives, and hopefully demystify this kitchen workhorse once and for all. Let’s get into it.
Understanding Your Cast Iron Companion
What Exactly *Is* Seasoning?
Before we dive into the how-to, let’s get nerdy for a second. What is this magical ‘seasoning’ everyone talks about? It’s not salt and pepper, folks. Cast iron seasoning is the result of a chemical process called polymerization. When you heat fats or oils in the presence of iron, they transform. The long chains of fatty acids break down and reorganize, bonding with each other and, crucially, bonding directly to the porous surface of the cast iron. They create a hard, plastic-like coating. Think of it like layers of varnish on wood, but made of fat. This layer does two critical things: it protects the iron from moisture (preventing rust) and it creates a naturally non-stick surface that improves with use. It’s a living surface, in a way – it builds up over time with proper care and cooking.
This isn’t just a coating *on* the pan; it becomes integrated *with* the pan. Unlike synthetic non-stick coatings that can degrade or flake off, a well-maintained cast iron seasoning is incredibly durable. It’s why those hundred-year-old skillets are still prized possessions. The process requires heat to catalyze the reaction, which is why seasoning often involves heating the pan after applying oil. Different oils have different smoke points and compositions, which can affect the seasoning process, but the fundamental principle remains the same: fat + heat + iron = awesome cooking surface. Understanding this helps demystify the whole process; you’re not just rubbing oil on metal, you’re facilitating a chemical transformation.
New vs. Vintage Cast Iron: What’s the Difference?
Walking into a store, you’ll mostly find new cast iron, often labeled ‘pre-seasoned’. This means the manufacturer has applied a base layer of seasoning (usually using soy-based oil) to get you started and provide some rust protection. Is this initial seasoning perfect? Rarely. It’s functional, but it often benefits from a few more rounds of seasoning at home to build up a more robust layer. Think of it as a primer coat – good, but not the final finish. You can usually start cooking with pre-seasoned pans right away, but be mindful that the non-stick quality will improve significantly over the first few months of use and care.
Vintage cast iron, the kind you find at flea markets or inherit, is a different beast. These pieces often have a smoother surface finish compared to modern pans, a result of different manufacturing techniques used back in the day. They might come with layers of incredible, time-tested seasoning, or they might be neglected, rusty, and coated in mystery gunk. If it’s the latter, you’ll need to strip it down completely (we’ll cover that later) and build the seasoning from scratch. While this sounds daunting, the potential reward is a pan with unparalleled cooking performance and a connection to the past. The key difference lies in the starting point: new pans give you a head start, while vintage often requires restoration but can yield a superior surface texture.
Essential Tools for Cast Iron Care
You don’t need a specialized arsenal, but a few key items make cast iron care much easier. First, a good scrubbing tool. Avoid steel wool on well-seasoned pans as it can strip the seasoning. Instead, opt for a stiff-bristled brush (nylon or natural fiber), a dedicated pan scraper (plastic or wood), or even a chainmail scrubber designed specifically for cast iron. These help remove stuck-on food without damaging your hard-earned seasoning. Second, lint-free cloths or paper towels are crucial for drying the pan thoroughly after washing (a critical step to prevent rust) and for applying oil during seasoning. Microfiber cloths work well too.
Third, you need your seasoning fat. Common choices include vegetable oil, canola oil, grapeseed oil, shortening, or specialized cast iron seasoning blends. Flaxseed oil is often touted for creating a very hard finish, but it can sometimes be prone to flaking if not applied correctly – maybe a bit advanced for beginners? I tend to stick with grapeseed oil or canola for its high smoke point and neutral properties, but honestly, many fats work. Just avoid fats with very low smoke points for the oven seasoning method. Lastly, a comfortable oven mitt or pot holder is essential – cast iron gets hot and stays hot! These simple tools form the foundation of your cast iron maintenance kit.
The Initial Seasoning Process
Seasoning a Brand New ‘Pre-Seasoned’ Pan
So you’ve bought a shiny (well, matte black) new ‘pre-seasoned’ cast iron skillet. Congrats! Like I mentioned, that factory seasoning is a starting point, not the finish line. I always recommend giving it a boost before you really start cooking. First, give it a good wash with warm water and a little bit of mild soap (yes, soap – we’ll bust that myth later) and dry it *thoroughly*. Immediately. Like, bone dry. Towel dry first, then pop it on the stovetop over low heat for a few minutes to evaporate any remaining moisture. This is key for preventing rust.
Now, the oil. Apply a very, very thin layer of your chosen seasoning fat (like canola or grapeseed oil) all over the pan – inside, outside, handle, everything. How thin? Apply it, then take a clean paper towel or cloth and wipe it off as if you made a mistake and didn’t want any oil on there at all. You want a micro-layer, not a thick coating. Too much oil will result in a sticky, uneven surface. Once wiped down, place the pan upside down on the top rack of your oven. Put a sheet of aluminum foil on the rack below to catch any potential drips (though if you wiped correctly, there shouldn’t be any). Heat your oven to a high temperature, typically around 450-500°F (230-260°C), well above the smoke point of the oil. Bake it for one hour. Then, turn off the oven and let the pan cool down completely *inside* the oven. This slow cooling helps the polymerized layer cure properly. Repeating this process 2-3 times will build a fantastic initial base seasoning.
Stripping and Seasoning Vintage or Rusty Cast Iron
Found a diamond in the rough? A rusty, crusty old skillet? Don’t despair! Restoring vintage cast iron is incredibly satisfying. The first step is stripping away all the old seasoning, rust, and accumulated gunk. There are a few ways to do this. The easiest, often recommended method for home cooks is using a lye bath (like Easy-Off Heavy Duty oven cleaner in the yellow cap – *ensure it contains lye*). **Safety first**: do this outdoors or in a very well-ventilated area, wearing gloves and eye protection. Spray the pan thoroughly, seal it in a heavy-duty plastic bag, and let it sit for a few days, checking progress. The lye will dissolve the old seasoning and grime. Alternatively, some people use electrolysis tanks, which is more involved but very effective, especially for heavy rust.
Once the gunk is gone, you’ll likely need to tackle rust. A 50/50 solution of white vinegar and water works well. Submerge the pan (or affected parts) for short periods, checking frequently – maybe 30 minutes at a time. Vinegar is acidic and will remove rust, but leaving it too long can etch the iron. Scrub with steel wool (yes, steel wool is okay here since you’re stripping it anyway!) after the vinegar soak to remove loosened rust. Wash thoroughly with soap and water immediately after removing from the vinegar bath to neutralize the acid. Now you have bare iron, which will rust *instantly* if left wet. Dry it immediately and thoroughly, heating gently on the stovetop. From here, the process is the same as seasoning a new pan, but you’ll want to do at least 3-5 rounds of oven seasoning (thin oil layer, bake at high heat for an hour, cool in oven) to build a solid foundation on the bare metal. It’s a project, for sure, but the result is often a superior cooking tool.
Daily Care and Cleaning Rituals
The Post-Cooking Clean-Up
Okay, you’ve cooked a delicious meal. Now what? The key to maintaining your seasoning is cleaning the pan promptly after use, while it’s still warm (but not screaming hot). Usually, a simple rinse with hot water and a scrub with your non-abrasive brush or scraper is enough to remove most food debris. The warm pan helps loosen things up. If things are a bit stuck, you can use a little coarse salt as an abrasive paste with a bit of water and scrub. The goal is to remove food, not the seasoning.
What about stubborn bits? Sometimes simmering a little water in the pan for a few minutes on the stovetop can help lift stuck-on food. Once the food is removed, rinse again. Then comes the most crucial step: drying thoroughly. Towel dry immediately, then place it back on the burner over low heat for a couple of minutes to ensure every last drop of moisture evaporates. Water is the enemy of cast iron, leading to rust. Never, ever let your cast iron air dry or soak in the sink. That’s just asking for trouble. This whole process should only take a minute or two once you get the hang of it.
The Great Soap Debate: To Use or Not to Use?
Ah, the age-old question: can you use soap on cast iron? The hardcore traditionalists will tell you never, ever let soap touch your precious skillet. The reasoning harks back to when soap often contained lye, which, as we know, strips seasoning. However, modern dish soaps are detergents and do not contain lye. A small amount of mild dish soap is perfectly fine for cleaning your cast iron, *especially* if you’ve cooked something particularly greasy or smelly (like fish) or if simple scrubbing isn’t cutting it. I was hesitant at first too, but trust me, a well-established seasoning layer is surprisingly resilient.
The key is *mild* soap and *don’t* let it soak. A quick wash, rinse thoroughly, and then the crucial drying step (towel + heat). I wouldn’t use soap every single time, maybe just when needed. If you’re worried, stick to water and scrubbing. But if you feel your pan needs a more thorough clean? Don’t be afraid of a little soap. It won’t instantly ruin years of seasoning. The real damage comes from soaking, air drying, or harsh abrasives like steel wool on a seasoned surface. So, the verdict? Yes, you *can* use a little mild soap occasionally without issue. Just be sure to rinse well and dry completely immediately after.
The Post-Wash Oiling: Touch-Up Seasoning
After cleaning and thoroughly drying your pan (with heat!), it’s a good practice to apply a very thin layer of oil while the pan is still warm. This is sometimes called ‘touch-up seasoning’. Use a paper towel or cloth to rub a tiny amount of your preferred cooking oil (canola, vegetable, grapeseed – whatever you use for seasoning) all over the cooking surface. Just a dab’ll do ya. Then, use a clean part of the towel to wipe off any excess, leaving just a slight sheen. This does a couple of things: it helps reinforce the seasoning over time, protects the surface from any trace moisture you might have missed, and keeps the pan looking nice and black.
Does this need to be done every single time? Maybe not religiously, but it’s a good habit to get into, especially when your pan is relatively new or if you *did* use soap. It takes mere seconds and contributes to the long-term health and performance of your cast iron. Think of it as moisturizing your skin after washing – it keeps things protected and in good condition. Over time, as your seasoning becomes more robust, you might find you need to do this less often, but it never hurts. It’s just part of the simple ritual of cast iron care.
Troubleshooting Common Cast Iron Issues
Dealing with Rust Spots
Despite your best efforts, sometimes rust happens. Maybe you got distracted after washing, maybe humidity levels were high, maybe Luna knocked a damp cloth onto it (hypothetically, of course). Don’t panic! Minor surface rust is usually easy to fix. For small spots, try scrubbing the rusty area with a bit of oil and fine steel wool (grade #0000). Yes, I said steel wool – but *only* on the rust spot itself, and gently. The oil helps lubricate and lift the rust. Wipe away the rusty residue with a paper towel. If the rust is more widespread or stubborn, you might need the vinegar-water soak method described earlier, but try the oil-and-steel-wool method first for localized spots.
After removing the rust, you’ve likely removed the seasoning in that area too. Wash the pan with soap and water, dry it thoroughly with heat, and then perform a ‘touch-up’ seasoning focused on the affected area. Apply a thin layer of oil and heat the pan gently on the stovetop for 10-15 minutes until it just starts to smoke, then let it cool. For more significant rust removal that required stripping a larger area, you might want to do a full round of oven seasoning to ensure the protection is restored evenly. The key is addressing rust as soon as you see it; don’t let it sit and penetrate deeper.
Sticky Residue and Uneven Seasoning
Sometimes, instead of a smooth, black surface, you might find your pan feels sticky or has uneven, bumpy patches. This is usually caused by applying too much oil during seasoning, or oil pooling and not polymerizing correctly. That sticky feeling is oil that hasn’t fully transformed into seasoning. The fix? Usually, just cooking in the pan will help smooth things out over time. The heat from cooking continues the polymerization process. If it’s really bothering you or affecting cooking, you can try scrubbing the sticky areas a bit more vigorously with your brush or scraper during cleaning.
Another approach is to essentially ‘bake off’ the excess oil. Clean the pan as usual, dry it, then pop it upside down in a hot oven (450-500°F) for an hour, just like the seasoning process but *without* adding more oil. This can help fully polymerize that sticky layer. Uneven seasoning appearance (some spots darker than others) is often just cosmetic, especially on newer pans, and tends to even out with regular use and care. Focus on the feel – is it slick or sticky? – rather than minor visual imperfections. Consistent use and proper cleaning/drying/oiling are the best remedies for most minor seasoning inconsistencies.
Food Sticking: What Went Wrong?
Isn’t cast iron supposed to be non-stick? Yes, eventually, and with proper technique. If your food is consistently sticking, there are a few likely culprits. First, your seasoning might not be robust enough yet. This is common with new pans. Keep cooking fatty foods (like bacon, burgers, or sautéing veggies with plenty of oil) and follow the care routine – it just takes time to build that slick layer. Second, you might not be preheating the pan properly. Cast iron needs time to heat up evenly. Place it on the burner over medium heat for 5-10 minutes *before* adding any food. A properly preheated pan is crucial for non-stick cooking. You can test if it’s ready by flicking a drop of water on it – it should sizzle and evaporate instantly.
Third, you might be adding cold food to a hot pan, causing the temperature to drop suddenly and the food to stick. Let ingredients like meat or eggs sit at room temperature for a bit before cooking. Fourth, make sure you’re using enough cooking fat, especially with leaner foods or delicate items like eggs or fish. Cast iron isn’t magic – fat helps prevent sticking! Finally, resist the urge to move the food too soon, especially with proteins. Let meat develop a good sear before trying to flip it; it will often release naturally once properly browned. Addressing these factors – seasoning maturity, **proper preheating**, adequate cooking fat, and patience – usually solves sticking issues.
Advanced Cast Iron Considerations
Choosing the Right Fats for Seasoning and Cooking
We touched on this, but let’s dig a bit deeper. For the initial oven seasoning process, you want an oil with a relatively high smoke point that can handle the high temperatures needed for polymerization without excessive smoking or unpleasant odors. Grapeseed oil, canola oil, vegetable shortening, and even generic vegetable oil blends work well. Some swear by flaxseed oil for its ability to create a very hard seasoning layer due to its high omega-3 content (which aids polymerization), but it’s notoriously finicky. Apply it too thickly or don’t heat it high enough, and it can flake off. Is it worth the hassle? Maybe for the dedicated enthusiast, but for everyday use, simpler oils are perfectly effective. I personally lean towards grapeseed for its neutral flavor and high smoke point.
For daily cooking and post-wash touch-ups, you can use the same oil you seasoned with, or simply use whatever cooking fat you’re using for your meal (olive oil, butter, bacon fat, etc.). Cooking with fat continuously reinforces the seasoning. In fact, one of the best ways to build seasoning is simply to cook fatty foods in your cast iron regularly. Frying bacon, searing steaks, shallow frying chicken – these all contribute beautifully to that coveted non-stick patina. The main takeaway is consistency and using *some* kind of fat regularly is more important than obsessing over the absolute ‘best’ one. Though, maybe avoid strongly flavored oils for initial seasoning unless you want that flavor baked in.
Storing Your Cast Iron Cookware
Once clean, dry, and lightly oiled, how should you store your cast iron? The main goal is to prevent moisture and physical damage. Avoid stacking pans directly inside each other if possible, as this can scratch or chip the seasoning, especially on the rims. If you must stack them, place a layer of protection between each pan – a paper towel, a thin cloth, or specialized pan protectors work well. This prevents metal-on-metal contact and also absorbs any potential ambient moisture.
Store your cast iron in a dry place, like a cupboard or pantry. Avoid storing lids directly on the pans, as this can trap moisture. Instead, store lids separately or place them slightly askew on the pan to allow for air circulation. Some people with large collections hang their pans on sturdy pot racks. This looks great and ensures good air circulation, preventing moisture buildup. If you’re considering a major kitchen setup with lots of heavy cookware, thinking about storage solutions early is wise. For commercial kitchens or serious home chefs investing in multiple heavy pieces, sometimes consulting with suppliers like Chef’s Deal can be helpful. They offer services like kitchen design consultation, which might seem like overkill for a single skillet, but if you’re planning integrated storage or heavy-duty shelving, their expertise in layout and equipment placement could be valuable, alongside their equipment supply and installation services.
Cast Iron Myths Debunked
Let’s tackle a few lingering myths head-on. Myth #1: Never use soap (we covered this – mild soap is okay!). Myth #2: You can’t cook acidic foods like tomatoes in cast iron. False, mostly. A *well-seasoned* pan can handle acidic ingredients for shorter cooking times without issue. The acid can react with the iron and potentially strip some seasoning or impart a metallic taste *if* the seasoning is weak or if you simmer tomato sauce for hours on end. But making a quick pan sauce with wine or cooking chili? Generally fine. Just clean promptly afterward and maybe give it an extra touch-up oiling. Myth #3: Cast iron heats evenly. Not quite. It retains heat incredibly well, but it can develop hot spots if not preheated properly over moderate heat. Give it time to come up to temperature evenly across the surface.
Myth #4: Pre-seasoned means ready-to-go non-stick. As discussed, it’s a starting point, not a final destination. Build on it. Myth #5: A rusty pan is ruined. Absolutely not! With a bit of elbow grease (and maybe some vinegar or lye), most rusty cast iron can be beautifully restored. Myth #6: You need special utensils. While sharp metal utensils *can* scrape seasoning if used aggressively, a well-seasoned pan is tough. Metal spatulas are often fine, especially those with rounded corners. Avoid forceful scraping or gouging, but normal use is generally okay. Wood or silicone utensils are always a safe bet if you’re concerned. Debunking these myths helps remove the unnecessary fear surrounding cast iron care.
Why Bother With Cast Iron Anyway?
The Benefits: Heat Retention, Durability, and Versatility
After all this talk of seasoning, cleaning, and potential rust, you might be wondering: why go through the trouble? The answer lies in the unique benefits cast iron offers. First, unbeatable heat retention. Once cast iron gets hot, it stays hot. This makes it ideal for searing meat (creating that beautiful crust), frying (maintaining oil temperature), and baking (providing even heat). That thermal stability translates directly to better cooking results for many dishes. Second, durability. Cast iron is incredibly tough. Unlike pans with synthetic coatings that wear out, a cast iron pan can literally last for generations with proper care. It’s an investment that pays dividends over decades. Dropping it might crack it (it’s brittle despite its weight), but everyday cooking won’t wear it out.
Third, versatility. Cast iron can go from the stovetop directly into the oven, making it perfect for frittatas, skillet cookies, or finishing a steak. It works on gas, electric, induction cooktops (usually!), and even over a campfire. From frying eggs to baking cornbread to deep-frying chicken, a single skillet can do it all. Plus, as the seasoning builds, you get that fantastic natural non-stick surface without the synthetic chemicals found in many modern pans. There’s also a certain satisfaction, isn’t there? Using a tool that connects you to older ways of cooking, something solid and reliable in our fast-paced world. Maybe I’m romanticizing it, but cooking with well-loved cast iron feels different.
A Sustainable Choice?
In an era of disposable everything, there’s something inherently sustainable about cast iron. These pans aren’t designed to be replaced every few years. They are built to last lifetimes. Think about how many non-stick pans you might go through in the time a single cast iron skillet remains perfectly functional. Manufacturing new products constantly consumes resources and energy. Restoring and using vintage cast iron is even more sustainable, giving old items new life. While the initial production of iron has environmental impacts, the longevity of the final product arguably offsets this over the long term compared to the cycle of buying and discarding less durable cookware.
Furthermore, the natural non-stick surface you develop avoids the concerns some people have about the chemicals used in synthetic coatings (like PTFE or PFOA, though PFOA has been largely phased out). While regulatory bodies deem modern non-stick coatings safe for normal use, some consumers prefer to avoid them altogether. Cast iron offers a time-tested alternative. It requires care, yes, but that care fosters a connection with the object and encourages mindful consumption rather than passive replacement. Is it the *most* sustainable option in every single metric? Hard to say definitively without a complex life cycle analysis, but its sheer durability makes a compelling case.
Final Thoughts on Your Cast Iron Journey
So, there you have it. A deep dive into the world of cast iron care and seasoning. It might seem like a lot, but honestly, once you get into the rhythm, it becomes second nature. The daily clean-up takes maybe two minutes – scrub, rinse, dry, tiny bit of oil. That’s it. The occasional deep clean or rust removal is a bit more involved, but infrequent if you maintain the pan well. The initial seasoning effort pays off for years, decades even. It’s less about following rigid rules and more about understanding the principles: keep it dry, keep it oiled (lightly!), and use it often. Cooking is the best way to maintain and improve your seasoning.
Don’t be afraid to experiment. Find the oil you like, the cleaning method that works for your routine. Maybe you’ll become one of those people who lovingly restores vintage finds, or perhaps you’ll just cherish that one reliable skillet that makes the best darn cornbread. Either way, embracing cast iron is about more than just cooking; it’s about patience, tradition, and building something lasting – even if it’s ‘just’ a pan seasoning. For those outfitting larger kitchens, whether commercial or ambitious home setups, remember resources like Chef’s Deal exist, offering not just the pans but potentially professional installation, financing options, and that crucial expert consultation to ensure you have the right setup for heavy-duty gear. But for most of us starting out? One good skillet and a little know-how is all you need.
Will you always get it perfect? Probably not. I still occasionally get a bit of food sticking, or notice a tiny rust spot if I rush the drying. It happens. But the beauty of cast iron is its resilience. Short of cracking it, there’s almost nothing you can do that can’t be fixed. So, my challenge to you? If you have a cast iron pan gathering dust, pull it out. Clean it up, season it, and start cooking. What’s the worst that can happen? You might just discover your new favorite way to cook.
FAQ
Q: Can I really use metal utensils on my cast iron pan?
A: Yes, generally. A well-seasoned cast iron pan is quite durable. While very aggressive scraping with sharp corners could potentially scratch the seasoning, normal use with metal spatulas or spoons is usually fine. Many prefer them for their effectiveness in scraping up fond (those tasty browned bits). If you’re worried, especially with newer seasoning, stick to wood or silicone, but don’t be overly precious about it as the seasoning matures.
Q: My pan looks splotchy and uneven after seasoning. Is that normal?
A: Yes, especially when building seasoning on a new or newly stripped pan. Perfect, jet-black evenness takes time and lots of cooking. Minor splotches, swirls, or variations in color are often just cosmetic and don’t necessarily indicate a problem with the seasoning’s function. Focus on whether the surface feels smooth and non-stick (or is improving) rather than purely on aesthetics. Consistent use will even things out over time.
Q: How often do I need to ‘re-season’ my cast iron in the oven?
A: After the initial seasoning rounds, you typically don’t need to do full oven re-seasoning unless you’ve had to strip the pan due to rust or heavy buildup. Regular cooking (especially with fatty foods) and the light oiling after cleaning are usually sufficient to maintain and build the seasoning. Some people like to do an oven seasoning session once or twice a year as maintenance, but it’s often not strictly necessary if the pan is in regular use and cared for properly.
Q: What’s the best oil for seasoning cast iron?
A: There’s no single ‘best’ oil, as many work well! Good choices have a high smoke point and are neutral in flavor. Common recommendations include grapeseed oil, canola oil, vegetable oil, and shortening. Some enthusiasts prefer flaxseed oil for its hardness, but it can be tricky to apply correctly. Honestly, the most important thing is using *an* oil consistently and applying it in very thin layers during seasoning. Using different fats for cooking (like bacon grease or olive oil) also contributes to the seasoning over time.
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@article{cast-iron-cookware-care-your-seasoning-and-maintenance-routine,
title = {Cast Iron Cookware Care: Your Seasoning and Maintenance Routine},
author = {Chef's icon},
year = {2025},
journal = {Chef's Icon},
url = {https://chefsicon.com/cast-iron-cookware-care-and-seasoning-guide/}
} 
