⚡ Interactive guide

Season a cast iron pan — interactive guide

Build a non-stick patina on new or rusty cast iron with oven seasoning.

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Scrub new pans with hot water and dry completely on a low hob for two minutes. Rust? Use steel wool first.

💡 Water left on bare iron causes rust.

Rub a high-smoke-point oil (flax, rapeseed, or vegetable) over every surface inside and out. Wipe until almost dry — pools become sticky.

Place pan upside down on middle shelf at 200°C (fan 180°C) for one hour. Foil on lower shelf catches drips.

Switch off and let cool inside to avoid thermal shock. Repeat oil-and-bake two more times for new pans.

Start with fatty foods — bacon or roast potatoes. Avoid acidic sauces until patina is established.

💡 Never soak seasoned pans; wipe and dry after use.