Seasoning is the secret to what makes cast iron naturally durable and non-stick. It is necessary because it creates a barrier between your Lancaster skillet and any oxygen or water that would cause the pan to rust. At the same time, the seasoning acts as a smooth nonstick surface to help prevent foods from sticking. By its nature, cast iron cookware is porous - even the polished surface of a Lancaster skillet has very small pores. This is extremely important because the pores actually allow the oil to adhere to the pan during the seasoning process.

Every Lancaster Cast Iron skillet comes pre-seasoned with two coats grape seed oil and is ready for immediate use. As you use your skillet, seasoning will continue to build up as you cook meals that involve oils and fat such as sautéed vegetables, bacon and eggs, corn bread or pork chops. This stove top seasoning method is the most commonly used way of building seasoning on cast iron cookware. Before beginning to use your Lancaster skillet to prepare meals that contain acidic foods such as tomatoes, lemons, and white wine you will want to be sure that you have built up a significant seasoning.

 Step-By-Step Seasoning Guide

In the process of using your Lancaster skillet, if you find it necessary to add a layer of seasoning or completely re-season your pan, follow this oven seasoning guide for best results.

What you'll need to begin:

  • Grape seed Oil (or equivalent)
  • Non-shredding paper towels (blue shop towels work well)
  • Conventional Oven

Lancaster Cast Iron Seasoning Instructions

1. Preheat your oven to 450°F

2. Scrub your pan thoroughly to remove any residual food as you would after cooking.  If you are having a particular difficult time cleaning your skillet, use a heavy duty abrasive cleaning pad for the difficult spots

3. Thoroughly dry with a clean dish towel or blue shop towel

4. Pour approximately half a teaspoon of oil into the pan and wipe a thin coating over the interior surface, lip, and handle with a clothe or shop towel. Flip the skillet over and apply the same process with a more liberal amount of oil on the rough exterior of the pan.

5. With a clean paper towel, wipe the interior and exterior of the pan until it has an almost dry matte look. It's important to wipe the pan until the point at which it seems that there is no more oil left on the surface, especially the interior.  If you fail to remove enough oil, the pan will end up with a spidery/patchy look which is difficult to undo without extensive cleaning.

6. Place your pan gently upside down in the preheated oven being careful not to scrape the pan as you place it on the rack.

7. Cure the skillet for 60 minutes.

8. Turn off the oven but leave the skillet inside to finish curing for an additional 30 minutes

9. Remove and repeat 2-3 additional times as necessary.

Note: If you end up with a spidery patchy appearance to your skillet as a result of using too much oil, don't worry. Your pan will still cook beautiful and delicious meals.