Reseasoning Cast Iron Pans

January 01, 2013

New Years Day for me used to mean sluggishness and dehydration, now it has come to mean re-seasoning my cast iron pans.  How about that for a bizarre tradition?

My cast iron pans get quite a bit of use throughout the year cooking and searing various meats.  While none of them have ever seen a drop of soap, and I'm careful to always oil them after each use, the delicate seasoning does wear down over time.  This is why a regular cast iron skillet reseasoning is a great way to build that season back up - and that season is what gives cast iron its natural non-stick properties.

Why on January 1?  Well, just like replacing smoke detector batteries for Daylight Savings Teime, New Years Day is a good day when I've had the time on my hands to get them all out, throw on a coat of shortening and reseason them in the oven.

This is a super easy process

  1. Preheat your oven to 350 and place a lining of heavy duty aluminium foil at the bottom
  2. Make sure the pans are all nice and clean.  Give them a rinse in hot water and a scrub in kosher salt if you aren't sure
  3. Apply a thin layer of shortening to each pan.  Be sure to wipe off any excess as it'll goo up in the oven and leave a sticky residue
  4. Place the pans upside-down in the oven for 1 hour
That's it!


  1. Yes! I was just thinking yesterday 'how do I re-season my cast iron skillet when that time comes?'I am new to cooking with a cast iron skillet; my skillet is fairly new. I remember my aunt used to start the re-seasoning off on the stove but I don't remember exactly what she did. Thanks for sharing and thanks for linking up to the GYB Hop!


    1. Awesome, I'm glad you found this helpful. Thanks for stopping by!

  2. Great tips!! A well seasoned cast iron pan is a kitchen essential. Reminds me I need to season mine. :-)