The Cast Iron Evan Seasoning Method

Learn how to season cast iron cookware like a pro. Visit my Instagram to see some of my results

All times and temperatures are based on the Cast Iron Evan Seasoning Blend, which you can learn more about and buy here. You may need to adjust your times and temperatures depending on what oil or fat you use.

Supplies

Paper towels or a cotton washcloth, dish rag, or old t-shirt to apply your seasoning blend, oil, or fat. Whatever you use make sure it is not something that lints excessively. Blue shop towels work well, but if you are using my seasoning blend I recommend using a dedicated rag as it will soak up seasoning blend over time and help you use less
An oil or fat. Acceptable oils and fats include (but are not limited to):
- Cast Iron Evan Seasoning Blend
- Vegetable Oil
- Canola Oil
- Avocado Oil
- Grapeseed Oil
- Safflower Oil
- Crisco Vegetable Shortening
- Sugar Free Bacon Fat
- Lard
Heat resistant gloves. I use a cheap welding glove for my left hand (to hold the hot cast iron) and a regular leather work glove for my right hand (to allow for more dexterity when oiling and wiping the hot cast iron)
A piece of cardboard to use as a work surface

Preparation

Before you start the seasoning process be sure that your cast iron is completely free of any rust or contaminates. Want a fresh start? Follow my Cleaning Guide to safely get your cast iron down to bare metal before seasoning

Wash with soap and warm water. If any flash rust has formed since stripping use fine steel wool to remove. If seasoning over existing seasoning you may want to use fine steel wool to remove any loose or flaking seasoning on the surface
Rinse thoroughly with cold water until completely clean
Dry with paper towels. If the paper towels get excessively dirty during drying then continue rinsing and scrubbing with a nylon dish brush or sponge until clean

Seasoning

Note: You will be handling a hot pan during this process, be sure to wear proper protective gloves to prevent burns! I recommend long sleeves too, especially if working with dutch ovens!

Place your clean and towel dried cast iron in a 250 degree oven for at least 15 minutes (I actually do this step at 350 degrees but I'm using heavy duty welding gloves. You will be handling the pan a lot at this stage so do it at whatever temperature you are comfortable with, as long as the piece is hot. If you are using a lower smoke point oil like vegetable oil you will want to stick with 250)
Carefully remove your pre-heated cast iron from the oven and place on a piece of cardboard on your stovetop or counter
Using your rag or paper towel apply a small amount of your seasoning blend, oil, or fat to the piece(s) you are seasoning
Wipe off any excess with a separate, clean paper towel or rag
Place your cast iron back in the oven and set a timer for 15 minutes
After 15 minutes carefully remove the hot cast iron from the oven and thoroughly wipe down again with a clean and dry paper towel or rag. This step is crucial, as there is almost always excess oil on the surface after the first wipe down. After 15 minutes the excess will start to bead up making it easier to see and remove. Always wear proper safety equipment when handling hot cast iron!
Place cast iron back in the oven and raise temperature to 480-500 degrees if using Cast Iron Evan Seasoning Blend, or between 400-500 if using another oil or fat.

All ovens vary. You may need to adjust your temperature up or down a bit to get the desired result. Learn about Oil Smoke Points to find a good starting point for your oil or fat of choice

Set timer for one hour
After one hour turn off your oven and allow your cast iron to cool

You have now completed your first round of seasoning!
I like to repeat this process at least 3 times before use if starting from bare iron, or at least once if re-seasoning or adding a layer to a new pre-seasoned piece. You may find that 3 rounds wasn't enough to fully darken your cast iron, it will likely be different for every piece that you work on. If you'd like you can repeat this as many times as you'd like. With experience you will learn which temperatures work well with your seasoning choice and it will become easy to decide how to proceed after the initial 3 rounds. While it is essentially impossible to "over-season" cast iron, the iron will eventually stop taking seasoning. If the oil, fat, or blend you are using simply beads up on the surface (like water on a freshly waxed car) then you can simply wipe it off and stop, it is as seasoned as it is going to get (other than with use).