Emily ParkerBy Emily Parker

Updated November 2026

To cure a cast iron skillet, you clean off the factory coating, dry the pan completely, rub on a very thin layer of oil, and bake it upside down at high heat. Repeat the oiling and baking a few times and you end up with a hard, slick base layer of polymerized oil. This first layer is what keeps food from sticking and protects the iron from rust.

Why Curing Matters for a New Skillet

Most new cast iron comes with a waxy coating from the factory to prevent rust during shipping. That coating needs to go before any oil can bond to the metal. Curing, sometimes called seasoning, builds the oil layer that gives the pan its nonstick surface over time. A properly cured pan also resists rust far better than bare iron.

Shopping for one? See our guide: Lodge Cast Iron Skillet Review: Pros and Cons.

How to Cure a Cast Iron Skillet, Step by Step

Step 1: Remove the factory coating

Wash the skillet with hot water and a small amount of dish soap, scrubbing with a stiff brush or nylon pad. Rinse well. If the coating is stubborn, soak the pan briefly in warm water, but do not leave it sitting for hours.

Step 2: Dry it completely

Dry the pan by hand with a towel, then set it on a burner over low heat for two to three minutes until every trace of moisture evaporates. Any water left in the pores will show up later as rust spots.

Step 3: Apply a thin layer of oil

Pour a small amount of oil, roughly a teaspoon for a 10-inch pan, into the skillet. Rub it over the entire surface, inside and out, including the handle. Then wipe off as much as you can with a clean paper towel. The surface should look almost dry. Too much oil leaves a sticky, uneven finish.

Step 4: Bake it upside down

Place a sheet of foil on the bottom rack of your oven to catch drips, then set the skillet upside down on the middle rack. Heat the oven to 450 to 500°F and bake for one hour. Turn off the oven and let the pan cool inside.

Step 5: Repeat the process

Repeat steps 3 and 4 at least two more times. Three thin coats are a reasonable minimum for a usable starting surface. Many cooks do more, and each round adds durability.

Choosing Oil for the Cure

Use an oil with a high smoke point and a neutral flavor. Refined vegetable oils, flaxseed oil and grapeseed oil are common choices. Avoid butter and olive oil, which can burn or leave a sticky residue. Keep the layers thin, because thick coats turn gummy instead of hardening.

Oil Smoke point Notes
Flaxseed Moderate Forms a very hard layer, but can flake if applied thickly
Grapeseed High Neutral flavor, easy to spread thin
Refined canola or vegetable High Widely available and reliable for most pans

Common Mistakes to Avoid

  • Applying oil too thickly, which leaves a sticky surface.
  • Skipping the drying step, which can trap moisture and cause rust.
  • Baking at too low a temperature, so the oil never fully polymerizes.
  • Cooking acidic foods like tomato sauce too early, before the surface has built up.
  • Putting the pan away while it still feels slightly oily or damp.
  • Lodge Cast Iron Seasoning Oil is a flaxseed-based oil made for curing and re-seasoning, so you do not need to guess which oil to use. View on Amazon
  • Lodge Cast Iron Scrubber cleans off the factory coating without damaging the metal. View on Amazon
  • Heavy-duty foil sheets protect your oven racks from drips during baking. View on Amazon

FAQ

How many times should I cure a cast iron skillet?

Three thin coats is a common starting point, and you can add more rounds for extra durability. Each layer builds on the last, so consistency matters more than the exact count.

Can I cure a cast iron skillet on the stovetop instead of in the oven?

You can, but the oven gives more even heat and a harder finish. Stovetop curing often leaves hot spots and a patchier surface.

Do I need to re-cure my skillet after every use?

No. Regular cooking with oil keeps the surface seasoned. Re-cure only if the pan becomes sticky, dull or starts to rust.

Conclusion

Curing a cast iron skillet takes about four hours of mostly hands-off time, and the result is a durable, slick cooking surface. Follow the steps: clean, dry, oil thinly and bake upside down. For more on the process, see How to Season Cast Iron Skillet: 6 Steps for a Slick, Durable Pan and How to Clean a Cast Iron Skillet: 5 Steps That Protect the Seasoning.

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Emily Parker

About Emily Parker

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