how often do you season your cast iron?

[Finster]

I was reading an article online this morning that recommended seasoning cast iron at least once a month if it is a regularly used pan.
I don't recall ever hearing this before and it certainly isn't something that I do.
My usual routine is to cook, clean, dry on the stove, wipe with oil. rinse/repeat..
This article suggested a full blown seasoning in the oven at least once a month.

Anyone do this? seems like overkill to me, but what the heck do I know? 🤷♂️

[dpearce]

I went for years without seasoning the one's we had, but I can tell you they weren't very non-stick, more like all-stick! After finding this place, I started seasoning everything once a year. Usually in the spring or summer so I can open the windows!

Maybe for a high volume kitchen, it needs it more often? Restaurant kitchen, maybe?

Very happy with the Crisbee puck, by the way.

Edit: I should add, the re-seasoning I do is really, really light. Nothing like the first time. But I don't leave oil in the pan after use. Maybe I should start doing that, might save me from having to do a yearly thing? Things that make you go hmmm.

[Skip]

I've been doing what Finster does and that seemed to be good. I did have a pan getting a little build up of uneven seasoning after quite a bit of use so I gave it the "salt rub" and re-seasoned it which worked real well.

[Oak Smoke]

IMHO they’re wrong. I keep a #12 skillet and a tortilla skillet on the stove top all the time. They’re used often. They get a wash in Dawn with a scrubber that resembles the hook side of Velcro every time they’re used. I dry them on the stove and oil just like you. Neither of them has been reseasoned in years. There’s no nasty buildup and they’re as nonstick as can be. I believe the best seasoning works its way into the iron over time creating a beautiful smooth dark non-stick finish. I make omelets often on the tortilla skillet. I don’t even get a spatula out of the drawer. Just tilt the skillet and it will slide out onto the plate.

[Hulagn1971]

Oak Smoke this is exactly how I treat mine. Same soap, same scrubber. I have used a chainmail CI scrubber at times, depending on the hardness of the crud. I usually use that without the soap then rinse and use the velcro scrubby thing with a little Dawn. I always spray lightly with oil, mostly avocado, then lightly wipe out and store on the stove.

[texastweeter]

Same here, season once and barring any accidents its good to go for years and years.

[jfmorris]

I do not reseason my cast iron unless there is a reason. My normal process with my cast iron is to cook with it, wash, dry, lightly oil, and put it away until the next time.

[Steve B]

Same here. I do nothing special.

[cruiseplanner1]

I have not seasoned ours since starting to use it forty years ago. Do wash it with the regular dishes at the end and dry it right away. Don't even oil it and it is as non stick as any pan. Maybe we just got a lucky one.

[Mosca]

I do the same as everyone else. I seasoned once, hard, like multiple runs with a Crisbee puck. Since then, after every use I do the light oil and 10 minutes on low thing.

I have found, however, that if I make tortillas, and have the heat a little high, I get some discoloration when I wipe with a paper towel. At that point I do a one time reseason (not multiple passes).

Also, I don’t deglaze cast iron with wine any more, I get a metallic taste to the food. I imagine that if the seasoning were really thick that wouldn’t happen, but it does and that’s how I deal with it. If I’m making something with wine I’ll use stainless or non stick pans.

[UncleSpike]

Never? I just wipe it down with butter when I'm done with it...

[Dick Anderson]

What about the crud that builds up on the outside of the pan? It's been six years since i did the electrolysis on a 10" skillet, and it has about an 1/8" of build-up. Think it hurts anything?

[Alan Brice]

I have never eaten anything off the outside of a piece of cast iron.

[Dick Anderson]

Hah! I have a 16" pan i use for a pizza stone, upside down!

[jfmorris]

How do you get crud on the outside of your skillet? I've been using the same Lodge 12" since the 90's, and clean inside and out after each use. The outside always looks good...

[Alan Brice]

I have a very deep 12" CI. If it gets gunky i just spray it out with hot tap water. Sometimes a lil help from a plastic spatula is a good aid. Then oil w/avocado generously and into the oven on high. 550* upside down. When it reaches 550 I turn it off and let it cool naturally.

[Sweaty Paul]

I went through a phase where my cast iron and carbon steel pans got progressively less "non-stick." My solution was to clean and season them after every cook. I used the Made In carbon steel seasoning. Took about a month, now, all of my pans are slick again. Since that process I cook in them frequently, clean with warm water and a bit of a scrub and all good. I like how well they are working so I do tend to season them probably once a month. I have found it works well. Doesn't take that much time and I like the results. While it takes a bit more time, I do it a bit before bed and turn the oven off at bedtime, so when I wake up all is ready to go.

[TripleB]

No. I do what you do. Unless I did something stupid like let something boil down and I scorch it.

[Spinaker]

No, this is not needed. Unless your pan sits for a long time, maybe. Even then, I don;t have any routine like this and I probably have just about as much cast iron as Lodge does.

Cook, wipe add a little oil heat, then wipe and hang. That is all you need to do. Even then, just a wipe and some oil will do it. No need to put in more work than is needed.

The best way to season your cast iron is to use it! 👊

[gcdmd]

For those who don't know, Spinaker is our cast iron guru.

[jfmorris]

So let it be written, so let it be done! The king has spoken!

[N227GB]

I use a Lodge Ringer chain mail with dish soap. I still have some Blackstone griddle seasoning, when that runs out I'll probably use ghee.

Posted from my phone.

[Finster]

Thanks for chiming in everyone.
It definitely seemed like over kill to me, but a google search shows more than one site (Misen and Lodge being two of them) suggests oven reseasoning on a regular basis..

[Spinaker]

That’s just to cover their butts. Your fine. The best way to season your cast iron is to use it. Not season it in the oven once a month.

[Mister C]

+1, it's a legal thing, like the Do Not Eat warning on a box of Tide Pods.

I have used my large Lodge for baking (cornbread mostly) for about 20 years now. Tends to get used 2-3 times a year since I only need a big batch around holidays and major get togethers. Haven't done anything to season it except use it.

[FireMan]

BTW, to give my $.17 (inflation ya know), I only use a 12" Erie, a 10" Stargazer and an 8" Lodge. All handled in the same way. Wipe it down with hot water, no soap, may use a little wood sparula fer some crusty stuff
and maybe once a year a salt scrub fer som extry crust that got out of hand. Then set the bugger on the stove, turn the heat on, find whatever I'm goin to ise, normally avacado oil, no vegetable, toxic oils in the house, wipe it around and turn the heat off. Been doin it fer years.