Once you know how to season a cast-iron skillet—and how to keep that patina in good shape—you’re on your way to a lifetime of use.
Once the pan is clean, use a kitchen or paper towel to coat it with a thin layer of oil. Use a neutral oil, like grapeseed, canola, or vegetable oil; fats with a high smoke point work better than something more delicate, like olive oil or flaxseed oil. Some cooks like to use vegetable shortening for this process, making it easier to see the coating; others often use rendered lard, something we don’t recommend if you plan on cooking for vegetarians.
Putting it upside down eliminates drips and prevents oil from pooling, which can dry into sticky spots. Feel free to set a piece of aluminum foil under the skillet to catch drips and help with clean up. After an hour, the cast iron should have a dark matte finish. Let the pan cool in the oven overnight; or, if you need to use your oven, carefully remove it and set it on a heat-proof surface, like a stovetop or trivet, before rubbing another very light coat of oil all over, buffing the excess.
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