Best Practices for Seasoning Cast Iron with Olive Oil
Seasoning cast iron with olive oil is a simple way to protect your pan from rust and create a naturally non-stick surface. Here’s a quick guide:
- Clean and Dry: Wash with soapy water, dry completely, and heat to remove moisture.
- Apply Oil: Use a thin, even layer of olive oil (light or refined is better due to its higher smoke point).
- Bake: Place the pan upside down in a cold oven, bake at 400°F for 1 hour, then cool.
- Repeat: Apply and bake 3-4 layers for a durable finish.
Pros: Olive oil is widely available, easy to use, and adds a mild flavor.
Cons: Extra virgin olive oil has a lower smoke point, which may lead to sticky seasoning. Light olive oil or alternatives like grapeseed oil may last longer.
For maintenance, clean gently, dry thoroughly, and apply a light oil coat after each use. Reseason if food sticks or rust appears. Proper care ensures your cast iron lasts for decades.
Best Oils for Seasoning Cast Iron | How to Season Cast Iron
How to Prepare Your Cast Iron Pan for Seasoning
Getting your cast iron pan ready is key to ensuring olive oil bonds properly, creating that durable, non-stick finish we all love.
Clean and Dry the Pan
Start by washing the pan with warm, soapy water to remove any grease or residue. After that, dry it thoroughly with a lint-free towel. But don’t stop there - heat the pan on low for about 5–10 minutes to make sure every last bit of moisture is gone. As Daniel Gritzer, Editorial Director at Serious Eats, puts it:
Even after towel-drying, some surface moisture may remain, so your best bet is to put the pan on a stovetop flame for a minute or two to drive off any lingering water.
This step is crucial because, as Lancaster Cast Iron points out, leaving moisture behind can lead to rust. Once the pan is completely dry, it’s time to inspect it for any rust or debris.
Check for Rust or Debris
Take a close look at your pan. If you spot any rust, don’t panic. For light rust, gently scrub the area using a Scotch-Brite pad, fine steel wool, or sandpaper in circular motions. If the rust is more severe, scrape off any flaky bits, then soak the pan in a 50/50 solution of white vinegar and water for 1–2 hours. After soaking, scrub with steel wool, neutralize the vinegar with baking soda, rinse thoroughly, and dry the pan immediately over low heat.
Alicia Sokolowski, president and co-CEO of AspenClean, emphasizes the importance of addressing rust quickly:
Rust is a form of corrosion that can continue to eat away at the metal if left untreated. By removing rust promptly, you can prevent further deterioration.
For ongoing maintenance, use a natural fiber brush or scouring pad for cleaning. This ensures the surface stays clean and slightly textured, which helps olive oil bond better during seasoning.
How to Apply Olive Oil for Seasoning
When seasoning a cast iron pan, start with a clean, dry surface and use olive oil to create a protective layer. The trick lies in selecting the right olive oil and applying it properly to avoid a sticky finish.
Select the Right Olive Oil
The type of olive oil you use matters. Extra virgin olive oil has a smoke point of 325–375°F, while light or refined olive oil can handle up to 465°F. Because of its higher smoke point and milder flavor, light olive oil is often the better choice for seasoning cast iron.
That said, high-quality extra virgin olive oil can also work. For instance, Big Horn Olive Oil's Ultra Premium Extra Virgin Olive Oil is cold-pressed within two hours of harvest and stays fresh for up to three months. Premium oils like this often have a smoke point closer to 400°F, making them suitable for seasoning. If your cooking rarely exceeds 400°F, a high-grade extra virgin olive oil is a great option. However, if you frequently cook at higher temperatures, light olive oil may be the safer bet.
Once you've chosen your oil, it’s time to apply it.
Apply a Thin Layer of Olive Oil
Less is more when it comes to seasoning. For a 10-inch skillet, use about 1 teaspoon of olive oil. Spread it evenly over the surface - including the bottom, sides, and handle - using a paper towel.
After coating the pan, wipe off any excess oil until it feels nearly dry to the touch. This step is crucial to avoid a sticky, gummy layer that can form when too much oil polymerizes during heating. The goal is a thin, even film of oil.
Bake the Pan to Set the Seasoning
Once the pan is coated, it’s time to bake the oil onto the surface. Place the pan upside down in a cold oven to prevent pooling. To catch any drips, lay a sheet of aluminum foil on the bottom rack. Preheat the oven to 400°F and bake the pan for one hour.
After baking, turn off the oven and let the pan cool inside for another hour. This gradual cooling process helps the seasoning bond properly to the cast iron.
For the best results, repeat this process three to four times. Each layer of seasoning builds on the last, creating a durable, nonstick surface. Make sure your kitchen is well-ventilated during the baking process to avoid any lingering odors.
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How to Maintain Your Cast Iron Pan
Taking care of your cast iron pan properly ensures it stays in great shape for decades. The secret lies in gentle daily cleaning, knowing when to reseason, and storing it the right way.
Daily Cleaning and Care
After cooking, clean your pan while it’s still warm to prevent food buildup. Start by scraping off any food particles, then rinse it under hot water. Use a soft sponge or cloth to remove any leftover residue. You usually don’t need soap, but if necessary, a small amount of mild dish soap is fine. As Jennifer Segal from Once Upon a Chef points out:
Soap isn't usually necessary, but contrary to popular belief, a little mild detergent won't strip the seasoning. (Just stay away from dishwashers and metal scouring pads!)
For tougher stuck-on bits, boil a little water in the pan or scrub with kosher salt.
Once clean, dry your pan completely over medium heat. Afterward, apply a thin layer of olive oil over low heat, wiping off any excess. High-quality olive oil works well for maintaining the seasoning and giving your pan a polished finish.
Derek Wolf from Over The Fire Cooking highlights why this step is crucial:
Regardless of whether you use soap or not, the most important step of cleaning cast iron cookware is wiping a thin coat of oil on the skillet before storing.
If your pan doesn’t regain a smooth, shiny surface after cleaning, it’s time to reseason.
When to Reseason Your Pan
Signs that your pan needs reseasoning include rust, a dull appearance, or food sticking to the surface. If the pan loses its sheen after wiping, it’s time to act.
How often you reseason depends on how frequently you use your pan. Daily cooks may need to reseason monthly, while occasional users might only need to do it once or twice a year. Be mindful of cooking acidic foods like tomatoes or citrus, which can erode the seasoning faster.
If rust appears, scrub the pan with hot, soapy water and steel wool. For tougher rust, use kosher salt and an abrasive brush. Once the rust is gone, dry the pan thoroughly to prevent it from returning.
Chef John Adler, senior vice president of physical product at Blue Apron, explains why seasoning is so important:
Seasoning a cast iron pan has a few functions: to prevent rust, to ensure an even cooking surface, and to form an easy-release cooking surface, essentially minimizing the chance that food will stick to your cast iron.
How to Store Cast Iron Properly
Proper storage is key to keeping your cast iron pan in top shape. Make sure the pan is completely dry before putting it away. Let it cool fully, and for extra protection, place a paper towel inside to absorb any leftover moisture.
Store your pan in a cool, dry, and well-ventilated area. If it has a lid, leave it slightly open to avoid trapping moisture. For longer storage (a week or more), apply a light coat of oil to the surface before storing.
When stacking multiple cast iron pans, place a cloth or paper towel between them to prevent scratches and protect the seasoning. To be extra cautious, you can heat the pan on the stove for a few minutes before storing it, ensuring any hidden moisture evaporates.
Pros and Cons of Using Olive Oil for Seasoning
When it comes to seasoning your cast iron cookware, olive oil offers both advantages and drawbacks. While its widespread availability and subtle flavor make it a convenient option, its limitations can impact the durability of the seasoning layer.
One big plus is convenience. Olive oil is a staple in most kitchens, so there's no need for a special trip to buy a specific seasoning oil. Plus, it can contribute a mild flavor and contains antioxidants, which some people find appealing. For example, Big Horn Olive Oil's Ultra Premium Extra Virgin Olive Oil is cold-pressed within two hours of harvest, retaining its freshness and high antioxidant levels - something to consider if you're looking for added nutritional value in your seasoning routine.
However, olive oil does come with challenges. The main issue is its low smoke point - extra virgin olive oil typically breaks down at around 325–375°F. This makes it less suitable for the high temperatures needed to polymerize the oil into a smooth, durable coating. Instead of forming a solid layer, it can leave behind a sticky surface. Oils like light/refined olive oil, canola oil, or grapeseed oil are better equipped to handle higher heat.
Cast iron expert Peter McKenna points out:
Olive oil is not preferred for two reasons. Firstly it has too much flavor. You need a neutral flavored oil so the taste of the oil does not pass to the food being cooked. Secondly it does not have a high enough smoke point. That is it burns and smokes at too low a temperature.
Because of these factors, seasoning with olive oil may require more frequent upkeep, especially if you often cook at high temperatures. This is why many experts recommend comparing olive oil to other seasoning oils to find the best fit for your needs.
Olive Oil vs Other Seasoning Oils
To decide whether olive oil is right for your cast iron, it helps to compare it with other common oils:
| Oil Type | Smoke Point | Flavor Impact | Availability | Durability |
|---|---|---|---|---|
| Extra Virgin Olive Oil | 325–375°F | Rich, fruity flavor | High | Moderate |
| Light/Refined Olive Oil | 465°F | Mild flavor | High | Good |
| Canola Oil | 400°F | Neutral | High | Good |
| Grapeseed Oil | 420°F | Neutral | Moderate | Top |
| Flaxseed Oil | 225°F | Nutty | Low | Top |
Oils with higher polyunsaturated fat content, like grapeseed oil, tend to create a more durable seasoning layer. While olive oil can work for seasoning over time, its stronger flavor and lower smoke point may not deliver the neutral, long-lasting coating that some other oils provide.
Conclusion
Seasoning your cast iron pan with olive oil is a simple way to achieve a reliable non-stick surface while protecting it from rust. The process involves cleaning the pan thoroughly, applying a very thin coat of olive oil, and baking it at the right temperature to create a durable finish.
While olive oil might need more frequent upkeep compared to oils with higher smoke points, its ease of use and ability to form a protective layer make it a great choice for many home cooks. The quality of the olive oil you use also plays a big role in the seasoning's longevity. Using premium options, like Big Horn Olive Oil's Ultra Premium Extra Virgin Olive Oil, can improve the seasoning by preserving antioxidants and enhancing durability.
To keep your cast iron in top shape, regular maintenance is essential. Clean and dry it thoroughly after each use, and occasionally re-season it as needed. A light wipe of olive oil after washing can help maintain the seasoning between more intensive treatments.
Whether you prefer extra virgin or refined olive oil, the key to success lies in consistency. Choose the type that works best for your cooking habits, and with proper care, your cast iron pan will remain a kitchen workhorse for years to come.
FAQs
Why is olive oil a good choice for seasoning cast iron, and how does it affect the flavor of your cooking?
Olive oil is a favorite for seasoning cast iron pans, thanks to its ability to create a smooth, protective coating. This layer not only helps guard against rust but also enhances the pan's non-stick properties. While extra virgin olive oil has a relatively low smoke point (around 375°F), it can work well for seasoning when used at moderate temperatures. If you're planning to cook at higher heats, light olive oil - with its higher smoke point - might be a better option for durability.
Beyond its practical benefits, olive oil can subtly elevate the flavor of your dishes. Its mild, fruity undertones pair beautifully with a wide range of recipes, adding a hint of richness to your meals. To keep your cast iron in top shape, make sure to properly prepare and season the pan, ensuring long-lasting performance in your kitchen.
How do I know if my cast iron pan needs reseasoning, and how can I reseason it with olive oil?
If your cast iron pan has developed a dull or sticky surface, food is sticking to it, or you’ve spotted some rust, it’s a clear sign that the seasoning layer has worn down and needs attention.
To reseason your pan using olive oil, start by giving it a good cleaning. Use warm water and, if necessary, a little mild soap to remove any residue. Make sure to dry the pan completely - moisture is the enemy here. Next, apply a thin, even coat of olive oil to the entire surface, both inside and out. Be careful not to let any excess oil pool, as this can lead to uneven seasoning. Once prepped, place the pan upside down on the middle rack of an oven preheated to 400°F, with a sheet of foil on the lower rack to catch any drips. Bake it for 1 hour, and then allow the pan to cool completely in the oven before putting it back to use.
For a durable and effective seasoning, you might want to use a high-quality olive oil like Big Horn Olive Oil’s Ultra Premium Extra Virgin Olive Oil. It provides excellent coverage, helps protect your pan, and ensures it lasts for years to come.
What should I keep in mind when using olive oil to season cast iron, especially if I cook at high temperatures?
When seasoning cast iron with olive oil, the smoke point is a key factor to keep in mind. For extra virgin olive oil, this typically falls between 375°F and 410°F. If you exceed this range, the oil can burn, which not only affects the flavor but also compromises the seasoning layer. Overheating can also break down the oil's natural compounds, diminishing its properties.
To prevent these problems, keep your oven temperature below 400°F during the seasoning process. Pay close attention to ensure the oil forms a smooth, durable layer without burning. Following these guidelines will help you create a well-seasoned cast iron pan that’s ready for high-heat cooking while maintaining the integrity of the olive oil.