How to Season Cast Iron Cookware: A Complete Guide for Beginners

If you’ve just bought a cast iron pan or kadhai and are wondering why everyone keeps talking about “seasoning”—you’re not alone! Seasoning is the magic that makes your cast iron cookware non-stick, rust-resistant, and longer lasting. And the best part? It’s easy to do at home!

In this blog, we’ll walk you through the what, why, and how of seasoning cast iron cookware so you can enjoy cooking the old-fashioned, flavorful way.

What Does “Seasoning” Mean?

Seasoning is the process of applying a layer of oil to cast iron cookware and heating it until it forms a natural non-stick coating. This protective layer fills the microscopic pores of the iron, making it smoother and preventing rust.

Why You Should Season Your Cast Iron

• Prevents Rusting: Cast iron is prone to rust without protection.
• Creates a Natural Non-Stick Surface: The more you use it, the better it gets!
• Enhances Flavor: Seasoned cookware adds a unique depth to food.
• Prolongs Lifespan: A well-seasoned pan can last generations.

What You’ll Need

• A clean cast iron pan or kadhai
• Cooking oil (flaxseed, vegetable, sunflower, or mustard oil works well)
• Kitchen tissue or a lint-free cloth
• Oven or gas stove

Step-by-Step: How to Season Cast Iron Cookware

Step 1: Clean the Cookware

If it’s brand new, wash it with warm water and mild soap to remove any factory coating. Dry it thoroughly—cast iron should never be left wet.

Step 2: Apply Oil

Pour a small amount of oil into the cookware and rub it all over the surface (inside and outside) using a cloth or paper towel. Don’t overdo the oil—a thin layer is best.

Step 3: Heat It

• Oven Method (for bakeware or flat pans): Preheat your oven to 200–220°C. Place the cookware upside down on the middle rack (place foil below to catch drips). Bake for 1 hour.
• Stovetop Method (for kadhais, tawas, etc.): Heat the oiled cookware over medium flame for 15–20 minutes. You’ll see light smoke—that’s normal. Let it cool.

Step 4: Repeat (Optional but Recommended)

For new cookware or deeper seasoning, repeat the oiling and heating process 2–3 times. Each layer adds more protection and better non-stick properties.

️ Tips to Maintain the Seasoning

• Avoid cooking acidic foods (like tomatoes) in newly seasoned pans.
• Clean only with hot water and a soft sponge—no harsh detergents.
• After washing, always dry completely and apply a light oil layer before storing.
• Keep using it! Frequent use keeps the seasoning alive.

❗ Common Mistakes to Avoid

• Using too much oil: It leaves a sticky residue instead of forming a smooth coating.
• Not drying properly: Moisture is the biggest enemy of cast iron.
• Using soap too often: It can strip away the seasoning.

Where to Buy Quality Cast Iron Cookware?

Looking for reliable, pre-seasoned cast iron cookware? At Vistaya, we stock high-quality cast iron pans, tawas, and kadhais from trusted brands—perfect for Indian cooking and made to last a lifetime.

Final Thoughts

Seasoning cast iron might sound intimidating, but it’s actually a simple, satisfying ritual that makes your cookware better with age. With the right care, your cast iron will not only serve up delicious meals but also become a treasured heirloom in your kitchen.

Need help choosing the right cast iron cookware?
Visit us at our store or shop online at www.vistayastore.com to explore our collection!