Emily ParkerBy Emily Parker

Updated November 2026

Learning how to prep cast iron skillet cookware takes about an hour, and it sets the foundation for every meal you cook in it. The process removes the factory coating, dries the iron completely, and builds a thin first layer of seasoning. When you finish, the pan is ready for its first use and will start to develop a naturally nonstick surface.

What You Need Before You Start

Most new skillets arrive with a waxy protective coating that keeps them from rusting in the warehouse. That coating needs to go before the pan can take seasoning properly. Gather these items first:

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  • Warm water and a mild dish soap
  • A stiff brush or scouring pad
  • A clean lint-free towel
  • A stove burner or oven
  • Vegetable, canola, or flaxseed oil
  • Paper towels

Step 1: Remove the Factory Coating

Wash the skillet with hot water and a small amount of dish soap. Scrub the entire surface, including the handle and the underside, with a stiff brush. Rinse well. If the coating is stubborn, heat the pan on the stove for a few minutes until it warms up, then scrub again while it is still warm.

Step 2: Dry the Pan Completely

Dry the skillet with a towel right away. Then place it on a burner over medium heat for three to five minutes so every trace of moisture evaporates. Moisture left in the pores is the most common cause of rust on a new pan, so do not skip this step.

Step 3: Apply a Thin Layer of Oil

While the pan is still warm, pour about a teaspoon of oil into the skillet. Use a paper towel to rub it over every surface, inside and out. Then wipe the pan with a fresh paper towel until it looks almost dry. The metal should feel smooth, not greasy. A thick layer of oil will become sticky and uneven once baked.

Step 4: Bake the First Layer of Seasoning

Set the oven to 450°F and place the skillet upside down on the middle rack. Put a sheet of foil on the rack below to catch drips. Bake for one hour, then turn the oven off and let the pan cool inside. Repeat the oil-and-bake cycle two or three times for a stronger base layer.

Stovetop Alternative

If your oven is too small for the skillet, heat the oiled pan over medium-high heat until it begins to smoke lightly. Hold it there for about five minutes, then let it cool. Stovetop seasoning produces a thinner layer, so plan on a few extra passes.

Common Mistakes When Prepping a Cast Iron Skillet

  • Using too much oil, which leaves a tacky finish
  • Skipping the drying step, which invites rust within days
  • Cooking acidic foods like tomato sauce before the seasoning has built up
  • Leaving the pan wet overnight after washing
  • Stacking the skillet on other pans without a paper towel or cloth between them

A stiff nylon brush removes the factory coating without scratching the iron. View on Amazon

Flaxseed oil is often recommended for seasoning because it polymerizes into a hard, durable film. View on Amazon

A rimmed baking sheet placed under the skillet catches drips during oven seasoning. View on Amazon

FAQ

Do I need to season a new cast iron skillet before using it?

Yes. Most new pans need at least one seasoning cycle to remove the factory coating and create a basic nonstick layer. Skipping this step usually leads to sticky food and faster rust.

How long does the initial prep take?

Expect about an hour for washing, drying, and one oven cycle. Adding two or three more oil-and-bake rounds will take a few additional hours, but the time is spent mostly waiting while the pan cools.

What is the best oil for prepping cast iron?

Flaxseed, grapeseed, and vegetable oil are all widely used. Flaxseed forms a hard coating, while vegetable oil is inexpensive and easy to find. Whichever you choose, apply only a very thin layer.

Conclusion

Prepping a cast iron skillet means removing the factory coating, drying the pan completely, and baking on a thin layer of oil. Follow these steps once and the pan will be ready for daily cooking. Consult the manufacturer’s care instructions if your skillet has a special finish.

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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.