# How to Season a No Stick Cast Iron Pan
Cast-iron pans are heavy, black pans that provide and retain even heat. Most cast-iron pans develop a nonstick surface when properly seasoned. If you have a cast-iron pan that food doesn't stick to, it has probably been seasoned already. If food begins to stick to the pan, a new coat of seasoning may be necessary. The seasoning process cooks oil into the pan and creates a smooth, glossy surface that prevents rust and sticking. With the right technique, you can properly season a cast-iron pan.
Things You'll Need
- Nylon brush
- Paper towels
- Vegetable oil, shortening or lard
Instructions
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1
Wash the pan thoroughly with hot water and a nylon brush. Rinse it thoroughly.
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2
Dry the pan with a paper towel.
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3
Apply a light coat of oil, shortening or lard to the inside of the cast-iron pan. Wipe away any excess with a paper towel.
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4
Place a sheet of aluminum foil on the oven rack, and set the oven temperature to 450 or 500 degrees.
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5
Place the pan in the oven upside down. set it over the aluminum foil, so the foil will catch any drips. Leave the pan in the oven for 30 minutes.
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6
Turn off the oven, and don't touch the pan until it is cool enough to handle.
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7
Repeat the seasoning process as needed to create a smooth, glossy finish.
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1
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