The Art of Seasoning Cast Iron (and Why It's Sacred in My Kitchen)
There’s something almost ceremonial about cooking with cast iron. The weight. The crackle. The way it holds memories of every meal it's ever touched. It's not just a kitchen tool—it’s a legacy, especially in Black households like mine, where cast iron is part of the family.
From my humble Lodge skillet to my heirloom-quality Staub Dutch oven, I lean into cast iron daily. But when it comes down to it, I’m partial to raw cast iron—the kind that demands your time, earns your trust, and rewards you with years of faithful service. At some point, I'd enjoy a whole cast iron wall in my kitchen—each pan hanging proud, like kitchen ancestors watching over my meals.
A Brief History of Cast Iron—Through a Black Lens
While cast iron has ancient origins tracing back to many places, its story on this land is tangled with enslavement, survival, and cultural resilience.
During slavery, African American women cooked over open hearths and fire pits using heavy iron pots and skillets. Often denied access to fine goods, cast iron became the centerpiece of their kitchen craft. It was durable, it held heat, and it cooked everything—from the scraps they were given to nourish their families, to celebratory dishes that tasted like joy even in the face of hardship.
Cast iron wasn’t just practical—it was powerful. It allowed us to turn "what we had" into "what we needed." To this day, many of us still treasure skillets passed down from Big Mama or Auntie—each layer of seasoning a story, each scratch a memory. These pans weren’t just tools; they were vessels of survival and love.
Why You Should Be Cooking with Cast Iron
Here’s why I keep coming back to cast iron again and again:
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It’s Built to Last – Properly cared for, a cast iron pan lasts generations.
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Even Cooking – It holds and distributes heat evenly for perfect searing and baking.
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Naturally Non-Stick – Seasoned well, it releases food beautifully.
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It’s Versatile – Fry, bake, roast, sear, grill—inside or out.
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It’s Functional Art – Especially when hanging from a cast iron wall display 😉
Types of Cast Iron and Their Pros & Cons
| Type | Pros | Cons |
|---|---|---|
| Raw Cast Iron | Affordable, gets better with time, can be re-seasoned | Needs ongoing care, rusts if neglected |
| Pre-seasoned (like Lodge) | Ready to use, good for beginners | Needs reinforcement seasoning over time |
| Enameled (like Staub) | No need to season, easy to clean, gorgeous | Heavy, can chip, more expensive |
How to Season Cast Iron (The Right Way)
Seasoning is the process of baking oil onto your cast iron pan to create a natural, non-stick, protective surface. It not only prevents rust—it enhances flavor and cooking performance over time. I prefer using coconut oil (organic of course). I use a thin layer each seasoning session to ensure the surface doesn't become tacky, sticky.
Best Oils to Use for Seasoning:
The key is high smoke point + stability. You want oils that polymerize well (form a solid, durable coating when heated):
| Oil | Smoke Point | Notes |
|---|---|---|
| Flaxseed oil | ~225–250°F | Builds a hard, smooth layer. Use very sparingly to avoid flaking. |
| Grapeseed oil | ~420°F | Neutral, widely available, affordable. A favorite for consistent seasoning. |
| Avocado oil | ~520°F | Super high smoke point, great for both seasoning and high-heat cooking. |
| Coconut Oil | ~400-450°F | Common choice, works well when applied thinly. |
| Crisco (shortening) | ~360°F | A traditional Southern staple—especially good for daily maintenance. |
Oils to Avoid for Seasoning:
| Oil | Why Avoid |
|---|---|
| Olive oil | Low smoke point (~325°F), burns and turns sticky easily. |
| Butter / Lard | Contains milk solids and can spoil or burn. |
Step-by-Step Instructions:
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Clean the pan – If it’s new or rusty, scrub with soap and steel wool. Rinse and dry completely. I don't typically use steel wool on cast iron, but if you do be sure its fine-grade and use sparingly.
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Preheat your oven to 450°F.
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Apply a thin coat of your chosen oil all over the pan—inside, outside, and handle.
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Buff it dry with a clean cloth or paper towel until it looks nearly dry. Excess oil = sticky residue.
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Place it upside down on the middle oven rack. Line the rack below with foil to catch drips.
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Bake for 1 hour, then turn off the oven and let the pan cool inside. This allows the oil to bond to the surface (polymerize).
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Repeat 2–3 times for a strong initial seasoning.
This process builds the slick, glossy black finish you want on your raw cast iron.
Cornbread from Scratch: A Cast Iron Classic
If you’ve never made cornbread from scratch in a sizzling hot cast iron skillet, let me change your life.
When I bake mine, I heat the skillet in the oven with a bit of butter or oil until it’s just beginning to brown. Then I pour in my homemade batter—made with cornmeal, flour, farm eggs, almond milk (or oat milk with a splash of vinegar), and a little cane sugar—and let it bake until golden and crisp at the edges.
That’s the soul food magic. A skillet full of warmth, history, and pride. And yes, it’s just as easy as the box—just a lot more flavorful and meaningful. Let me know in the comments if you'd like my recipe for cast iron cornbread.
Finally, It’s More Than Just a Pan
Seasoning cast iron isn’t just a kitchen technique—it’s a ritual. A way of preserving not just cookware, but culture, memory, and self-reliance. When I season my cast iron, I’m not just prepping a pan—I’m honoring those who came before me. I’m building something that can outlive me, that I can pass on to my children and grandchildren.
Whether you’re new to cast iron or have a skillet that’s been in the family for decades, I hope this guide inspires you to care for it with love, pride, and a little bit of that homemade cornbread magic.
Let your cast iron tell your story—one meal at a time.
References
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Twitty, Michael W. The Cooking Gene: A Journey Through African American Culinary History in the Old South. Amistad, 2017.