How To Correctly Season a Cast Iron Pan, Cowboy Kent Rollins Reveals

Owning a cast-iron pan can give you a bit of a pause in the kitchen. After all, there are so many conflicting pieces of advice when it comes to taking care of the heavy-duty cookware. These pans have been around for generations, passed down from grandparents to grandchildren, and yet much of the advice circulating online treats them like fragile antiques. The internet has us thinking that one wrong move will land the pans in the trash.

Depending on whom you ask, cast iron is either a completely indestructible heirloom or the most high-maintenance tool in your kitchen. It’s no wonder so many people feel intimidated by it, especially when they’re just simply trying to make dinner.

In reality, cast iron is pretty tough, but it does have rules that you need to follow to keep the cookware looking and cooking its best. We wanted a little cast-iron pan primer, so we turned to a pro in the cast-iron world to get our burning questions answered.

According to Kent Rollins, YouTube star, real-life cowboy cook and host of The Cast Iron Cowboy on The Outdoor Channel, there is one thing you should always do with your cast iron pan after using it—and it has nothing to do with soap or scrubbing. His simple advice on how to season a cast iron pan will help make sure your pans stay in great shape for you and for generations to come, so you can pass down your pans with pride.

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The #1 Thing You Should Always Do When You Use Your Cast Iron Pan

According to Rollins, seasoning your cast iron pan the right way can change it from becoming a discarded pan in the back of your cabinet to your most reached for tool from everything from a single fried egg to a batch of fried chicken.

Rollins says this is his most important piece of advice: “You’re gonna re-season every time you use that skillet,” he tells Parade. “If I used it three times today, I’m gonna re-season it three times. I like the slick glossy black finish and that’s how you get it, by re-seasoning every time you use that skillet.”

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Why Is Seasoning a Cast Iron Pan So Important?

Seasoning a cast iron skillet isn’t about flavor; it’s more about chemistry. When oil is heated on cast iron, it polymerizes and bonds to the surface, forming a hard, slick layer that protects the metal and creates its naturally nonstick finish.

Over time, those layers build into the glossy black patina that makes cast iron such a prized kitchen tool. Pretty cool, right? And a cast iron pan needs this loving care. Without proper seasoning, food sticks, moisture seeps in and you get the dredded rust rings.

How To Season a Cast Iron Pan

Here’s how Rollins re-seasons his cast iron pan: He says after he cooks in his skillet, he scrubs it, rinses with hot water, dries over heat (either the stove or a campfire, if he’s cooking outdoors) and then adds some oil.

“When the skillet is hot and when it begins to smoke, I turn off the heat and wipe any excess,” he says. Let cool before storing.

As far as what kind of oil to use? Kent has his favorites for both the initial season as well as maintenance.

“I have three that I really love,” Rollins says. “Grapeseed oil is what I use most, next would be beef tallow and then avocado oil.”

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How To Season a New Cast Iron Pan for the First Time

Rollins says that if you buy a secondhand pan or spring for a brand new one, you still need to season it first before you start to cook in it. The process may seem labor-intensive, but it sets your pan up for easy use later on.

Rollins starts the seasoning process the same way as a well-loved pan: on the stovetop, very hot, with about a tablespoon of oil rubbed in. The skillet then goes into the oven.

“Place a cookie sheet on the bottom rack or aluminum foil on the bottom of the oven to catch any drips and place the skillet upside down and bake for one hour at 400°F,” he tells Parade.

After baking, he lets it cool completely.

“Let the skillet come to room temp,” he recommends. “I do this a minimum of three times, then deep fry [potatoes] in it.”

That initial deep fry will help supercharge the seasoning and set you up for nonstick cooking success. Bonus: deep-fried potatoes are delicious.

Related: My Chef-Husband Made Me His Marry Me Potatoes and I Would Definitely Say ‘I Do’ All Over Again

2 Additional Cast Iron Pan Tips

1. Be careful with temperature

According to Rollins, when you’re heating or cooling your skillet, you should do it gradually. “You gotta be careful not to shock cast iron from one extreme to the other, hot or cold,” he says.

Cast iron is durable, but rapid temperature changes can cause it to warp or crack, especially during seasoning when the metal is expanding and contracting as oil bonds to the surface.

2. Be mindful of what you’re using to clean it

Rollins also cautions against using paper towels when applying oil.

“Don’t use a paper towel for that because they contain lint, and when you’re wiping something down, you’d be transferring lint to your cast iron,” he warns. “I prefer a bandana or an ol’ T-shirt works too.”

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Source:

• Kent Rollins, cowboy chef and star of the Outdoor Channel series Cast Iron Cowboy