How to Season a Cast Iron Skillet

An MBA graduate of Binghamton University, Bradley “Brad” Berfield has spent nearly three decades as a retail distribution and logistics executive in the grocery, apparel, and general merchandise sectors. Also an accomplished home chef, Brad Berfield maintains a substantial collection of specialized cookware and especially enjoys cooking with cast iron.

One of the oldest forms of cookware in the world, early examples of cast iron pots date back to Han Dynasty China in the third century. Though the prevalence of cast iron has come and gone over the centuries, the cookware is enjoying a newfound popularity among both home and professional cooks alike. One reason for this popularity is that, once properly treated in a technique known as “seasoning,” a cast iron skillet will take on nonstick properties and last a lifetime.

Though some cast iron manufacturers pre-season their cookware, it is also quite easy to do at home. In fact, even if the pan comes pre-seasoned, most experts suggest regularly re-seasoning your pan as part of its maintenance. 

To season a cast iron skillet, simply scrub it with soapy water and dry thoroughly. If there is rust on the pan, use steel wool to scrape it off. Once the skillet is clean, apply a very thin layer of oil to the cooking surface of the pan. This can be soybean, flaxseed, or any other kind of vegetable oil.

After applying the oil, place the pan upside down on the center rack of the oven at a temperature of 375 degrees, making sure to put something beneath the rack to catch the dripping oil. After one hour, turn off the oven and let the pan cool.

Learning the Science of Cooking by Experimentation

Supply chain manager Bradley “Brad” Berfield has held senior distribution and logistics positions at companies such as Coldwater Creek, Inc., and Wegmans Food Markets. Outside of his professional life, Brad Berfield enjoys cooking. 

Cooking is not just an art, it’s also a science. A session in the kitchen is like time spent in a chemistry laboratory where you mix ingredients and expose them to different environmental elements to come up with a predefined result. Understanding the science of cooking will improve the outcomes of your culinary work. You learn that science by experimenting. 

When you’re in the kitchen, don’t just follow recipes religiously. Vary the quantities of ingredients to know which changes affect which flavors. For example, if you want stronger flavors, going for more than the conventional single clove of garlic is a must. 

Don’t stop at the ingredients. Experiment with different methods of cooking, too. Dry methods such as roasting, grilling, baking, and broiling have different effects on food from wet methods such as boiling, stewing, steaming, and poaching. The amount of heat energy food is exposed to also affects its texture and taste. For example, when meat is baked its crust becomes brown, signifying the binding of carbohydrates and proteins. This gives meat its strong flavor and improves its texture for easier digestion. As you learn the chemical reactions different ingredients and environmental factors create, you will become a better cook.