Cast iron skillets are popular among home cooks and professional chefs alike for good reason. Cast iron distributes heat evenly, lasts a lifetime, and imparts a subtle flavor to foods. However, before you can enjoy cooking with cast iron, you need to season it. Seasoning a cast iron skillet creates a natural, slick coating that prevents food from sticking and protects the iron from rust. Here’s how to properly season your cast iron skillet:

To start, wash your new cast iron skillet with hot, soapy water. Rinse and dry it completely. Apply a thin coat of melted shortening, lard, or vegetable oil to the entire pan, including the handle. Use a paper towel or cloth to spread the oil evenly over the surface.

Place aluminum foil on the bottom rack of your oven to catch any drips. Put the oiled pan upside down on the top rack. Place a baking sheet or aluminum foil on the rack below to catch drips.

Preheat your oven to 350 F. Once preheated, put the pan in the oven for about an hour. After an hour, turn off the oven and let the pan cool completely.

Remove the pan from the oven and wipe away any excess oil with a paper towel. Your pan is now seasoned and ready to cook with. The natural coating created during seasoning will continue to build up over time and use.

To maintain the seasoning, avoid washing the pan with soap as much as possible. Simply rinse with hot water, scrub out any stuck bits with coarse salt and a brush, then dry completely. Apply another thin coat of oil before storing.

Over time, your cast iron skillet will become increasingly non-stick. The more you cook in it, the better the seasoning will get. You may need to re-season every few years or if the coating starts to look dull or patchy. Avoid acidic foods like tomatoes, citrus and wine until you’ve built up a good layer of seasoning.

With regular use and proper care, a well-seasoned cast iron skillet can become a naturally non-stick pan and a treasured kitchen tool that will last a lifetime. Happy cooking!