How to Season a Cast Iron Skillet on the Stove
Seasoning a skillet on the stove is easier than you might think! All you need is a cast iron skillet and a little oil.
Instructions
- Thoroughly clean your skillet with soapy water and scrub off any bits and pieces stuck to the pan.
- Pat the skillet dry, then place it on the stove for several seconds on medium heat to ensure no water remains.
- Let the skillet cool to the touch, then dip a paper towel in peanut oil and coat the inside of the skillet.
- Using a dry paper towel, wipe as much excess oil off as possible.
- Set your burner to medium-high heat and heat the skillet for 7-10 minutes, while watching carefully.
- It’s going to start to smoke, which reminds me, go ahead and turn on that vent fan and crack a window.
- After about 7 minutes, you are going to notice the bottom of the pan slowly turning from a glossy finish to a dull greyish-black. That is the polymerization happening. The oil is being heated just past its smoke point, and it’s developing a solid, protective non-stick layer onto our cast iron skillet.
- Once there is no glossy oil remaining, grab some oven mitts to turn off the stove, and remove the skillet from the heat to cool completely.
Notes
- Allow your skillet to cool completely before checking and repeating the process if necessary.
- Never oil the outside of a skillet when using the stovetop method. The burners should never come in contact with oil, or you risk a grease fire.
- Always run proper ventilation and open a window if possible, as there will be plenty of smoke.
- Wear oven mitts and make sure others in the house are aware of the hot skillets
- Never leave your pan unattended while it's on the stove.