Get Your Cast Iron in Great Shape

If your cast iron feels rough or food keeps sticking, a little work on the cooking surface and a fresh seasoning base can help. I use this process for new pre-seasoned cast iron, pieces I’ve cleaned rust from, and cookware that needs its seasoning rebuilt.

Before we get started: Add info@kentrollins.com to your contacts or safe sender list so our emails reach your inbox.

Why smooth new cast iron?

Most new cast iron comes pre-seasoned so you can cook with it right away. Sometimes that factory seasoning leaves a rough texture that makes food stick. You only need to sand away the roughness. You do not need to remove every bit of the black seasoning.

When I’m building a seasoning base, I typically start with flaxseed oil. Once that base is established, I use olive, grapeseed, or avocado oil for everyday care.

Guide to Smoothing Cast Iron

Step 1: Wash and dry.
Preheat a conventional oven to 350°F. Rinse the cast iron with warm water, use a sponge to remove any debris, and dry it with a lint-free rag.

Step 2: Smooth the cooking surface.
Fit an electric hand sander with 80-grit sandpaper. Sand the inside bottom and at least halfway up the sides until the surface feels smooth. You may see some of the silver-colored iron beneath the original seasoning. Run your hand over the surface to check for rough spots.

You can sand by hand if you prefer, though it will take longer.

Step 3: Rinse again.
Rinse the cast iron well with warm water and wipe away excess moisture with a lint-free rag.

Step 4: Heat the cast iron.
Place it over a medium-high burner until the remaining moisture has evaporated and the cast iron is hot. Remove it from the heat.

Step 5: Apply a thin layer of oil.
Add a small dab of oil and rub a light, even layer over the inside bottom and sides. Let the cast iron cool slightly if it is hot enough to make the oil smoke as soon as you add it. Flaxseed, grapeseed, and avocado oils work well for building this base.

Use less oil than you think you need. Wipe away any excess. Too much oil is one of the most common seasoning mistakes.

Step 6: Bake and cool.
Place the cast iron in the oven for 45 minutes. Turn off the oven and let the cast iron cool completely.

Step 7: Build the seasoning.
Repeat steps 4 through 6 at least three more times. As the seasoning builds, exposed silver-colored areas may take on a golden color. With continued cooking, the cast iron will gradually turn black.

You can start cooking after completing these steps. You do not need to wait for the entire pan to turn black.

Tips for Keeping It Seasoned

• Cook with it often. Bacon and potatoes are two of my favorite things to make in newly restored cast iron. The fat and starch help build seasoning as you cook.

• Clean and oil it after each use. Everyday care does not require another 45-minute oven bake. Dry the cast iron over heat, then apply a very thin layer of oil as described in steps 4 and 5.

• Keep the oil layer light. Wipe off any excess before putting your cast iron away.

The more you use your cast iron, the better that seasoning will get.

_________________________________________________________________________________________________