Re-season cast iron with an extremely thin coating of suitable oil and controlled oven heat. A thick, wet layer can create sticky patches rather than a durable cooking surface.
Clean and dry first
Remove rust or sticky residue as needed, then hand-wash and dry the skillet completely. Follow the pan manufacturer’s guidance if it has special coatings or features.
Buff on a nearly invisible layer
Spread a small amount of neutral oil over the pan and wipe off as much as possible with a clean cloth. The skillet should look barely oiled, not glossy with puddles.
Follow a proven heating method
Place the pan in a ventilated oven at the temperature and duration specified by the pan or oil method, using heat-safe handling. Allow it to cool safely. Repeat only if needed rather than applying thick coats.
Frequently asked questions
Should I season an enameled cast-iron skillet?
No. The enameled cooking surface is different and does not require traditional oil seasoning.
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