Perfect Cast Iron Seasoning

The basic idea is this: Smear a food-grade drying oil onto a cast iron pan that’s been stripped down to the iron and then bake it above the oil’s smoke point. This will initiate the release of free radicals and polymerization. The more drying the oil, the harder the polymer. Use organic flaxseed oil. It’s in the refrigeration section because it goes rancid so easily. Shake it before you use it.

Step 1. Heat the pan on a burner for 30 seconds until it’s just warm to the touch, then put it on a paper towel, pour a teaspoon of flaxseed oil on it and rub it on.

Step 2. Now rub it all off! Rub it off with paper towels or a cotton cloth until it looks like there’s nothing left on the surface. The pan should look dry. Put the pan upside down in a cold oven.

Step 3. Turn the oven to a baking temperature of 500°F+ and let the pan preheat with the oven. When it reaches temperature, set the timer for an hour. After an hour, turn off the oven but don’t open the oven door. Let it cool down with the pan inside for two hours.

The pan will come out of the oven a little darker, but matte in texture – not the semi-gloss you’re aiming for. It needs more coats — like a half dozen — so repeat #1 to #3, five more times.

Comments and suggestions are ALWAYS welcome.