Claire WhitakerBy Claire Whitaker

Updated November 2026

To cure a cast iron skillet in the oven, you clean off any factory coating, wipe on a very thin layer of oil, and bake the pan upside down at a high temperature for about an hour. Repeat the oil-and-bake cycle a few times and you end up with a hard, slick polymerized layer that protects the iron and improves over time. The whole process takes a few hours, most of it hands-off.

What You Need Before You Start

Curing works best when you have the right supplies on hand. Gather everything before you preheat the oven so the process goes smoothly.

Shopping for one? See our guide: 6 Best Cast Iron Skillets for Oven Use Compared (2026).

  • A cast iron skillet, ideally bare iron with no enamel
  • Dish soap, a stiff brush or scouring pad, and warm water
  • A high smoke-point oil such as flaxseed, grapeseed, canola, or vegetable shortening
  • Lint-free paper towels or a clean cloth
  • A rimmed baking sheet or a sheet of aluminum foil to catch drips
  • Oven mitts

Step-by-Step: Curing the Skillet in the Oven

Step 1: Clean the pan thoroughly

Wash the skillet with warm water and a small amount of dish soap, scrubbing away any oil residue, dust, or machining grime. If the pan is rusty or has old, flaking seasoning, scrub it down to bare metal first. Dry it completely on the stovetop over low heat for a minute or two so no moisture remains.

Step 2: Apply a thin layer of oil

Pour a teaspoon or so of oil into the pan and rub it over every surface, inside and out, including the handle and the bottom. Then wipe it off with a clean paper towel until the pan looks almost dry. The goal is a film so thin it barely looks oily. Too much oil leaves a sticky, uneven finish that can flake.

Step 3: Bake the skillet upside down

Preheat the oven to 450°F (about 230°C). Set the skillet upside down on the middle rack and place a rimmed baking sheet or foil on the rack below to catch any drips. Bake for one hour, then turn off the oven and let the pan cool inside it.

Step 4: Repeat the cycle

Once the skillet is cool enough to handle, repeat the oil and bake steps at least two or three more times. Each round builds another layer of polymerized oil. A pan that has been cured several times will look darker, feel smoother, and resist sticking better than one cured only once.

Factors That Affect the Result

Several variables change how well the cure turns out. Temperature matters most. Going much lower than 400°F often leaves a tacky finish because the oil never fully polymerizes. Oil choice also counts: flaxseed forms a hard, durable coat, while butter and olive oil burn or stay soft.

Thin coats matter just as much as temperature. Layers thicker than a paper towel can leave sticky spots. If the pan comes out tacky, you can bake it again at a higher temperature to finish the cure. Owners often report that a second round fixes most sticky results.

Common Mistakes

  • Applying too much oil, which creates a gummy, uneven surface
  • Baking right-side up, which lets oil pool in the cooking surface
  • Skipping the drip tray, which leaves smoke and mess in your oven
  • Curing a pan that was not fully dried, which can cause flash rust
  • Expecting a perfect cure after one cycle; a few rounds work better

Flaxseed oil is a popular choice for curing because it polymerizes into a hard, durable finish. View on Amazon

A rimmed baking sheet catches drips and protects the oven floor during the bake. View on Amazon

Heavy oven mitts make it safer to move a hot skillet in and out of the oven. View on Amazon

FAQ

Can I cure a cast iron skillet without flaxseed oil?

Yes. Vegetable shortening, canola oil, and grapeseed oil all work well as long as you apply them in thin coats and bake at a high temperature. Flaxseed simply produces a particularly hard finish.

Why is my skillet sticky after curing?

Sticky spots usually mean too much oil went on or the oven was not hot enough. Wipe the pan thoroughly, then bake it again at 450°F to finish polymerizing the oil.

How often should I re-season after curing?

Most cooks only need to re-season when the surface looks dull, starts to rust, or food sticks more than usual. Regular cooking with oil builds up seasoning naturally over time.

Conclusion

Curing a cast iron skillet in the oven is a simple process: clean the pan, apply a thin coat of oil, and bake it upside down at 450°F. Repeat the cycle several times for a durable, naturally non-stick surface. With a little patience, the pan will improve with every use.

Ready to choose one?

Claire Whitaker

About Claire Whitaker

Claire Whitaker is part of our editorial team and reviews and edits our cookware & knives guides, checking product details against manufacturer specifications and owner feedback.