Quick tip: You'll know your cast iron is correctly seasoned if it has a dark, gleaming finish that is neither sticky nor greasy. After an hour, turn off the heat and let the pan cool down inside the oven. During this time, the polymerization process takes place and the oil is transformed into a smooth coating for your cast iron. Make sure to place it upside down so the oil doesn't settle unevenly in the pan.
Put the skillet in the oven for an hour. Drizzle in the oil until the skillet is completely coated, and pat with a paper towel until it's no longer dripping or pooling. Don't worry too much about the type of oil you're using. Pollitt will use anything from soybean to canola to even Crisco, as long as it has a high smoke point and neutral flavor. Coat your skillet in a neutral cooking oil. "Soap and water is fine here because you're going to reseason it anyway," says Pollitt. Preheat the oven to 450 degrees Fahrenheit. To season a cast iron skillet, you just need to do some cleaning and use some oil and heat. When you hear someone say they've been cooking on it for 20 years, so it's a really good pan, they're not lying." What you need "Every time you cook on it, it creates another layer of polymerized fat. "If you're taking good care of it, you may never have to reseason it," says Pollitt. In that case, you'll want to go through the seasoning process again. This will be clear based on visual cues - your cast iron won't have that same dark glossiness to it, and it may start to look dull or discolored. You may also need to season it again down the line if there's food or grease buildup, scratch marks, or rust. "You're taking the time and building the relationship with it." "I also like the process, and you're getting to know the piece of metal that you bought," says Pollitt. You don't know exactly what it was seasoned with and how it was handled," he says.īut, there's more to it than that. 
"I normally season them myself when they come in. That said, Pollitt will take the time to season any cast iron he buys, even if it's labeled as pre-seasoned. If you're nervous to season your own cast iron, it's fine to take the manufacturer at their word and start cooking immediately. Some pans will come labeled as pre-seasoned. Even if a skillet comes pre-seasoned, it can be a good idea to reseason before using.
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