The Problem with Modern Cookware
If you walk into a modern department store, you are surrounded by “non-stick” skillets that claim to make cooking easy. However, these pans are often coated in chemicals that flake off into your food and eventually end up in the trash. In contrast, a good piece of cast iron is an heirloom that can last for generations. The only catch is that you must know how to season a cast iron skillet properly to maintain its legendary performance.
For the everyday patriot, this isn’t just about cooking; it is about self-reliance. Therefore, mastering this skill is as essential as knowing how to sharpen a knife.
What is “Seasoning” Anyway?
Before we get to the process, we need to understand the science. Seasoning isn’t flavor; it is polymerization. Specifically, when oil is heated past its smoke point, it bonds to the iron, creating a hard, protective layer. Consequently, this natural coating becomes the original non-stick surface, long before Teflon was invented.
If you are following our MAHA Guidelines, you already know we are ditching industrial seed oils. Fortunately, you can season your pan with the same traditional fats our grandparents used, like beef tallow or lard.
Step-by-Step: How to Season a Cast Iron Skillet
Restoring an old pan or protecting a new one is simple if you follow these steps.
1. Scrub It Down First, you need a clean base. If the pan is new, wash it with warm, soapy water to remove the factory wax. Although we usually say “no soap” on cast iron, this is the one exception. Dry it completely with a towel.
2. Apply the Fat Next, apply a very thin layer of fat. Specifically, we recommend using beef tallow or avocado oil. Rub it all over the pan, including the handle and the bottom. However, do not leave it dripping wet; wipe it off as if you made a mistake and are trying to remove it. A microscopically thin layer is the goal.
3. The Heat Treatment Now, place the skillet upside down in your oven. Put a sheet of aluminum foil on the rack below it to catch any drips. Bake it at 450°F (230°C) for one hour. This high heat is the secret to how to season a cast iron skillet effectively, as it locks the polymerization into the metal.
4. Cool and Repeat Finally, turn off the oven and let the pan cool inside. Furthermore, for the best results, you should repeat this oil-and-bake process 3 to 4 times.
Cooking: The Ultimate Maintenance
The best way to maintain your seasoning is simply to use the pan. For instance, searing a steak is one of the best things you can do for the iron. If you need inspiration, check out our guide on Cuts of Beef Explained. The high heat and animal fats from the meat will naturally reinforce the seasoning layer every time you cook.
In addition, proper tools matter. Avoid plastic spatulas that can melt. Instead, use metal or wood, similar to what we recommend in our guide on The Right Cutlery for the Right Job.
Conclusion
Learning how to season a cast iron skillet is a declaration of independence from disposable culture. It takes a little effort, but the reward is a tool that your grandchildren could be cooking with one day. So, grab some tallow, crank up the oven, and get to work.