How to Season a Knife Like a Pro

Proper seasoning is the difference between a pan that sticks and a pan that performs. Here's how to season every type of pan correctly.

Seasoning creates a natural, polymerized coating that makes pans naturally nonstick. Each type of pan needs different care.

Cast Iron Seasoning

Initial Seasoning (New Pan)

1. Scrub with hot water and dish soap
2. Dry completely
3. Apply thin layer of oil (flaxseed is best)
4. Bake upside down at 450°F for 1 hour
5. Repeat 2-3 times

Maintenance

• Clean with hot water and brush
• Dry immediately
• Apply thin oil after cleaning

Re-seasoning (Bare Spots)

1. Scrub with steel wool to remove rust
2. Clean and dry
3. Apply thin oil
4. Bake at 450°F for 1 hour
5. Repeat if needed

The Lodge Cast Iron at $45 comes pre-seasoned.

Carbon Steel Seasoning

Same process as cast iron, but carbon steel seasons faster and smoother:

1. Clean with hot water
2. Heat until dry
3. Apply thin oil, wipe excess
4. Heat until smoking
5. Let cool, store

The Matfer Bourget at $85 is excellent.

Stainless Steel (Not Really)

Stainless doesn't need seasoning—it's naturally non-reactive. But you can create a 'seasoned' feel:

1. Heat pan until very hot
2. Add oil, swirl
3. Heat until smoking
4. Pour out, wipe clean

This creates a temporary non-stick surface.

Bottom Line

Cast iron and carbon steel need regular oiling. Stainless is fine as-is. Proper seasoning makes cooking easier and pans last longer.

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Recommended Reviews: Best Cast Iron Skillet 2026 | Best Nonstick Pan 2026