Emily ParkerBy Emily Parker

Updated November 2026

To season a cast iron skillet the first time, you strip off the factory protective coating, apply a thin layer of oil, and bake it at a high temperature so the oil polymerizes into a hard, slick surface. Repeat the oil-and-bake cycle a few times and the pan will start releasing eggs and pancakes with far less sticking. The whole process takes about an hour of active work and a few hours of oven time.

What You Need Before You Start

Gather these supplies before you begin so you are not hunting for them with a hot pan on the stove:

Shopping for one? See our guide: 7 Best Flaxseed Oils to Season Cast Iron Skillets with Flaxseed Oil (2026).

  • A new or unseasoned cast iron skillet
  • Dish soap and a stiff brush or nylon scrubber
  • A dry towel and a paper towel
  • Vegetable shortening, flaxseed oil or another oil with a high smoke point, such as canola or grapeseed
  • A sheet of aluminum foil or a rimmed baking sheet
  • Oven mitts

Step-by-Step Oven Seasoning Method

Step 1: Remove the factory coating

Many new pans ship with a waxy or oily protective layer that must come off first. Wash the skillet with warm water and dish soap, scrub it thoroughly, and rinse it well. Dry it completely, then set it on a burner over low heat for two to three minutes so any remaining moisture evaporates.

Step 2: Apply a thin coat of oil

Pour a small amount of oil into the pan, roughly a teaspoon for a 10-inch skillet. Rub it over every surface, including the handle and the underside, using a paper towel. Then wipe the pan with a clean towel until it looks almost dry. A film that feels greasy will bake into a sticky, uneven coating, so less oil is better.

Bake the Skillet to Set the Seasoning

Place a sheet of foil on the bottom rack to catch drips, and set the skillet upside down on the middle rack. Heat the oven to 450°F (about 230°C) and bake for one hour. Turn the oven off and let the pan cool inside before you remove it. Most owners find that one cycle leaves a light, amber-colored finish, and several cycles build a darker, more durable layer.

Build Up the Layers

A single coat is only a start. Repeat the oil-and-bake cycle two or three more times, applying a very thin coat each round. After three to four cycles the surface should look dark brown to black and feel smooth rather than tacky. Cooking fatty foods like bacon and sausage during the first few weeks also helps the seasoning grow stronger.

Common Mistakes to Avoid

  • Applying too much oil, which leaves a sticky surface that flakes
  • Skipping the initial wash, so the factory coating stays under the seasoning
  • Baking at a temperature that is too low to polymerize the oil properly
  • Letting the pan cool in water or leaving it wet, which invites rust
  • Using acidic foods like tomato sauce too early, before the layers have built up

A heavy-duty oven mitt makes it safer to handle a skillet that has been at 450°F for an hour. View on Amazon

Flaxseed oil is a popular choice among cast iron users because it forms a hard, durable finish. View on Amazon

A stiff nylon brush removes residue without stripping the seasoning you have built up. View on Amazon

FAQ

Which oil is best for seasoning cast iron the first time?

Many owners use flaxseed oil or vegetable shortening because both polymerize well at high heat. Canola and grapeseed oil also work reliably if you apply a thin enough coat.

Why is my new skillet still sticky after seasoning?

Sticky residue usually means too much oil went on or the pan did not get hot enough. Bake it again at 450°F with a much thinner coat, and the surface should set properly.

How often should I re-season a cast iron skillet?

You only need to re-season when the surface looks dull, becomes sticky, or shows rust spots. Regular cooking with a little oil maintains the layer between full seasoning sessions.

Conclusion

Seasoning a cast iron skillet the first time comes down to a clean surface, a very thin coat of oil, and a hot oven. Repeat the cycle three or four times and you will have a pan that cooks better with every use. Keep the layers thin, avoid acidic foods early on, and dry the pan fully after washing.

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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.