How do I season an iron pan?

Seasoning is a process that is particularly recommended for iron pans because they come from production without a coating. Where, for example, aluminum or stainless steel pans have a coating, the iron pan must first be given its very individual coating by baking: the patina.

Without it, your food will burn in the iron pan, stick and won't come to fruition. When this happens to you, you know: I have to season my iron skillet. Because the successful seasoning creates the protective layer on the bottom of the pan, which protects your food from burning. We will explain step by step how you too can season your iron pans with simple home remedies

1. Clean: Before the first seasoning, you should clean the iron pan. The new iron pan has a protective film of oil that must be removed beforehand with a sponge or brush and warm water.

2. Drying: Then dry the pan carefully. You can do this with a tea towel, or you can heat the pan on the stovetop over low heat, allowing any moisture to evaporate..

3. Oiling: Now it's time for oiling. Using a kitchen towel, spread some oil on the inside of the pan until a wafer-thin layer is visible.

4. Rub the bottom? You can also oil the bottom of the iron pan, although this can cause oil residues to form later, especially on ceramic hobs, which cannot easily be removed except with a scraper. On the other hand, an oiled iron pan bottom is no problem over a gas flame or on the grill.

5. Branding: Here we go! To sear the iron skillet, use medium-high heat on the stovetop's largest burner. The smoke that follows is completely normal, don't worry. Rotate the pan periodically so all parts of the pan heat up evenly. This is not necessary due to the even heat distribution on the grill and on the gas stove. After about five to ten minutes the smoke will decrease. Then remove the pan from the heat and let it cool.

6. Repeat: You can now season your iron pan three to five times to get a strong, even patina. Everyday cooking with a pan will also further strengthen the patina. It is important that you only wipe the pan afterwards, not wash it completely, in order to promote the formation of the patina.

There are three methods to season an iron skillet, in the oven, on the stovetop, or on the grill. In certain circumstances and depending on the desired result, one method is better suited than the other. Here is an overview of the facts about the burn-in method for you to choose from::

1. You want to season a cast iron skillet? It's better to do it in the oven, because that's where the patina on the rough cast iron base tends to be more even. Smooth steel pans, on the other hand, benefit more from the baking method on the stove.

2. If you want to burn the iron pans on the stove, consider the slight smoke development. If you cannot ensure sufficient air supply or do not have an extractor hood, we recommend that you burn in the oven or outside on the grill.

3. If your iron pan has a handle made of wood or plastic, the stovetop is the only option - the others would damage the handle.

4. If you have one available, you can also burn your iron pan on the grill. It is similar in principle to the stove top when open, while a closed grill is very similar to the oven method in terms of heating..

5. If you have a ceramic stovetop, the grill and oven are better ways to sear the bottom of the pan as well.

You can use almost any oil to season your iron skillet. Sunflower oil is often used, but linseed oil, safflower oil or rapeseed oil are also suitable. Some oils are perhaps a little too expensive and therefore too good for seasoning, but rather suitable for dressing a good salad.
Either way, the only important thing is that you consider the smoke point of the oil. That means you have to heat the oil up to the smoking point when you're burning it. With most oils this is reached at 250 °C and from this point the oil changes its structure.

Tips are also circulating for seasoning iron pans, which are not generally recommended or require constant supervision. One of them is to burn the iron pan with potato skins and salt. Here, however, there is only a slight effect, an irregular patina with very heavy smoke development.
Other guides call for a 48-hour burn-in process. This is of course very critical, especially overnight and when you are away, as the stove would then be unattended.

1. Steel wool - Never use steel wool to clean your iron pan! The same applies here as with spatulas: the patina is scraped off by kitchen utensils that are too hard and must be renewed.

2. Dishwasher - Instead, you should use a sponge to clean your iron pan - and by hand, under warm water. You should spare your iron pan from the dishwasher, because the temperatures here are far too high for far too long. But that's not all...

3. Aggressive cleaning agents - ...because the aggressive, chemical cleaning agents that are usually used in dishwashers are not good for the iron pan and especially the patina.

4. Soaking Too Long - Soaking too long can cause rusting when cleaning the iron pan. It is best to clean the pan immediately after use, then there are no encrusted residues that you have to soak for a long time..

Those were the don'ts, now come the dos - this is how you should clean your iron pan in summary: If the patina is not fully developed, do not use detergent. But once you've finished baking and have a fully developed patina, it can also do with a very light treatment with washing-up liquid, preferably a very diluted lye. The dishwasher is out of the question for the reasons mentioned, we recommend gentle hand washing, directly after use with a soft sponge and under warm water.

Metal kitchen utensils, a water bath that is too long, washing up liquid used - of course it can happen that the patina is damaged. But that's not a problem, because unlike other coatings, the patina is renewable! Simply great: If your patina is broken, you can simply re-season it as described above and your iron pan will be freshly seasoned again!