The Secret to a Perfectly Seasoned Cast-Iron Skillet

One look at any chef’s tool and appliance arsenal will usually reveal a cast-iron skillet—the holy grail of cooking that guarantees crisp edges, even temperature distribution, and a naturally nonstick surface every time. But while it may be a staple for food professionals, its maintenance is often a deterrent for everyday home cooks who desire the ease and convenience of a basic ceramic pan, especially one that can be washed with soap and water.

Jon Buck, executive chef at Soby’s, a MICHELIN Guide-recommended “American South” restaurant in Greenville, South Carolina, hopes to destigmatize the use of cast-iron skillets so that even the most amateur of cooks won’t be intimidated by their simple preservation and seasoning process.

Here are his top cast-iron skillet cooking and care tips, especially for those who have a sudden hankering for good old-fashioned Southern cuisine.

The best dishes to make in a cast-iron skillet

Though practically anything can be fried up in the ever-so-versatile cast-iron skillet, the pan does require a source of fat. Tallows, lards, and oils will not only prevent food from sticking but also help build a seasoning layer to maintain the surface quality and promote effective heat retention and distribution. 

“Cornbread is my absolute favorite [dish to make], but there are a lot of others—baked goods, biscuits, cinnamon rolls, pan pizza—and if the pan is well-seasoned, a good breakfast frittata is a must-try,” says Buck. “I also always make my baked mac and cheese in my cast iron at home.”

At Soby’s, the restaurant serves up cast-iron crispy mashed potatoes cooked in duck fat. Other starchy and fibrous vegetables, such as broccoli or cauliflower, are also ideal ingredients, as they can stand up to high heat without wilting and take on a crave-worthy char more commonly associated with a grill or oven.

Lastly, any cut of protein—especially steak—that requires a hard sear will benefit from a cast-iron skillet’s ability to withstand higher-than-medium temperatures. These proteins can quickly brown and crisp on the exterior in mere seconds, unlike a standard pan, which will more likely overcook the meat from the outside in.

Ideal temperatures for a cast-iron skillet cooking

Cooking temperatures will ultimately depend on the ingredients and desired outcome, though cast-iron skillets withstand significantly higher heat than many alternative cooking vessels—up to 650 degrees Fahrenheit, in fact.

One scenario worth considering is placing a cast-iron skillet in a wood-fire oven to finish a dish, a technique Buck cautions home cooks to approach thoughtfully.

“You can burn the seasoning out of the pan, leaving just the cast iron raw, which would need to be seasoned before storage to prevent rust,” he warns. “I typically like to heat my pan over medium heat for about five minutes before I take it to high heat. This allows the pan to slowly heat, and then I add oil or tallow before cooking in it.”

Here are some guidelines when it comes to temperature control and regulation:

Always preheat your skillet

Cast iron heats gradually. Allowing it to reach the desired temperature helps prevent uneven hot spots across the surface.

Use medium heat

Despite cast iron’s ability to withstand extremely high temperatures, it retains heat so well that medium heat is sufficient for most dishes. 

Avoid smoke

Smoke is an indicator that your pan is too hot. A simple drop of water should quickly evaporate—rather than sizzle aggressively in oil—to signal that the skillet is ready for use.

Everyday care for your cast-iron skillet

Perhaps the most intimidating aspect of owning and using a cast-iron skillet is its required care and maintenance. That said, it’s less demanding than most mainstream media resources would have you believe.

“My rule of thumb is to wash with hot water and scrub any food particles out. Then I like to oil the pan lightly before I hang it up,” advises Buck.

Other considerations:

Avoid making “wet” dishes

“Chili or spaghetti can damage the seasoning,” says Buck, who prefers other pots and pans for those types of dishes.

Always remember to cook with fats such as oil, bacon grease, tallow, and lard

“The more you cook with these, the better the pan will become seasoned,” Buck says. 

A little soap is OK, if necessary

If you need to use soap to remove food or charred bits, it’s fine in small amounts, according to Buck. “Just remember to rub some oil on the clean pan after,” he adds.

Keep pans seasoned, especially if not used for a while: Buck recommends using cast- iron oil made from flaxseed and following the instructions on the bottle.

How to restore or re-season your cast-iron skillet 

Though constant use will naturally season your cast-iron skillet, the maintenance process during extended downtime should look something like the following: 

Wash the pan with warm water and a soft sponge or brush

A mild soap is fine, if necessary, as it won’t destroy the seasoning.

Dry the pan thoroughly

This is extremely important to ensure that oil is the only thing coming into contact with the surface.

Apply a very thin layer of a high-smoke point oil

This can be your cooking fat of choice or the flaxseed oil found in seasoning kits.

Bake the pan upside down in a 450-degree Fahrenheit oven

Let it cool inside the oven, which will help the oil polymerize and create the desired nonstick surface.

This process should be completed only if a pan isn’t used often or if foods begin to stick—typically just a few times a year. If your skillet remains lightly seasoned with a thin layer of applied or residual cooking oil when not in use, it should be well protected for up to a year.

“Even a poorly cared-for rusty cast iron can be saved,” says  Buck. “You will need to remove the rust with scrubbing, or in extreme situations, I have seen people clean them with electroplating, which is soaking in salt water with a car battery hooked up to the pan and a galvanized metal wash tub.” (Check out the step-by-step instructions for the process in this YouTube tutorial.)

No longer a cooking castaway 

Cast—ahem—aside any doubts about cooking with a cast-iron skillet. With a little elbow grease (literally), no tool is more effective at delivering a recipe that’s cooked thoroughly, quickly, and evenly—intact and often touting the pan’s signature char.