The weather has certainly made us say goodbye to summer real fast! We’re seeing lots of people come in and pick up dutch ovens, slow cookers, stock pots, and cast iron to hunker down and get ready for cold weather cooking. Braises, soups, gratins, breads – all of these, besides being delicious and the perfect dishes for autumn – can be made in cast iron! It might sound intimidating to “season” a cast iron pan, but don’t fret – it’s super easy, and with proper care of your skillet, you will never have to worry about the pan ever again!

All of our Lodge cast iron skillets are sold pre-seasoned, which means you don’t have to go through all these steps, and with proper care you won’t have to worry. However, if you have a neglected, vintage or a cast iron piece that needs some love – this is for you. Let’s go!

Seasoning cast iron pans will make them dark, glossy and naturally non-stick. You’re going to need a neutral oil like canola, vegetable, or you can even use Crisco. Just be sure to not use any flavored oils (like olive or sesame) as they will turn rancid and you’ll have to start all over again. Nobody wants a rancid pan! Turn on your oven to 200 degrees, and put your pans in there, dry, for about a half hour. This will dry them out completely, and open up the pores in the iron. Next, remove the pans, and turn the oven up as high as it will go (around 450 to 500). While the oven is coming to temperature, coat the pans with whatever oil you’re using. Careful – they will be HOT!

Next, take a dry towel and wipe out all of the excess oil. You want the pans to be lubricated but not dripping. Put the warm pans in the hot oven and don’t touch them. Let them sit in there for a few hours, then turn the oven off and let them completely cool before removing them. Then, the boring part — you’ll want to repeat this step at least 2 more times before you’re good to go. Finally, after all that work your pans will be ready!

Taking the care to do all these boring steps will really pay off in the long run — you’ll have nonstick, heavy pans that you will never have to worry about. Cleaning them is totally easy, too; use very hot water, and wipe them out — no abrasive cleaners, no soap and no scouring. All you’ll ever need is hot water and a gentle brush, if anything. Keep them in good shape, and they’ll last forever. And if your idiot roommate/ex-boyfriend leaves them soaking in the sink, and they get gnarly, just start the whole process again. You can’t mess up cast iron!