Cast iron cookware has been around for centuries, and for good reason: it’s durable, versatile, and, when cared for correctly, practically indestructible. Whether you’re searing a steak, baking cornbread, or simmering campfire chili, cast iron delivers unmatched flavor and heat retention. But to get the most out of your skillet or Dutch oven, you’ll need to understand two essentials: seasoning and proper care.
What Is Seasoning and Why It Matters
Seasoning is a thin layer of oil baked onto the surface of your cast iron. Over time, these layers build up to form a natural, nonstick coating that also protects the pan from rust. Think of seasoning as your cookware’s shield — the more you use and maintain it, the stronger it gets.
Here is a link to my favorite beginner cast iron set (pre-seasoned) https://amzn.to/3HLaMJm
How to Season Your Cast Iron
If your pan is brand new or looks a little dull, here’s how to season it:
- Clean the Pan
Wash it with warm water and a small amount of mild soap. (This is one of the few times soap is okay!) Dry it thoroughly with a towel. - Apply a Thin Layer of Oil
Rub a small amount of neutral oil with a high smoke point (like flaxseed, canola, or grapeseed) all over the skillet — inside, outside, and even the handle. Wipe away any excess with a paper towel until the surface looks almost dry. - Bake It
Place the pan upside down in an oven preheated to 450–500°F (230–260°C). Put a sheet of foil on the rack below to catch any drips. Bake for 1 hour. - Cool Slowly
Turn off the oven and let the skillet cool completely inside.
Pro Tip: Repeat this process 2–3 times for a stronger initial layer of seasoning.
Everyday Care: Keeping Your Cast Iron Healthy
- Clean Gently
After cooking, wipe the pan out with a paper towel or scrub with hot water and a brush. If food is stuck, use a little coarse salt as a natural abrasive. - Dry Immediately
Never let cast iron air-dry — this invites rust. Heat it briefly on the stovetop to ensure it’s fully dry. - Oil Lightly After Use
While the pan is still warm, rub in a thin coat of oil with a paper towel. This keeps the seasoning layer strong. - Avoid Soaking
Cast iron and standing water don’t mix. Even a short soak can cause rust.
Fixing Common Problems
- Rust Spots
Scrub with steel wool until the rust is gone, rinse, dry, and re-season. - Sticky Surface
This usually means too much oil was applied during seasoning. Bake it again with a thinner coat. - Food Sticking
Your seasoning may not be built up yet. Cook fatty foods (like bacon or fried chicken) to help develop a better layer.
Final Thoughts
With just a little routine care, your cast iron skillet will only get better with age. Many families pass theirs down for generations — a true heirloom of good cooking. Treat it well, and it will reward you with decades of perfectly seared steaks, golden cornbread, and meals that taste just a little more special.
What is your favorite cast iron cooking dish? Leave it in the comments!
How This Post Supports Our RV Adventures
Some of the links in this post are affiliate links. This means if you click on a link and make a purchase, we may earn a small commission — at no extra cost to you.
We only recommend products, services, and resources that we personally use, love, or believe will genuinely help fellow full-time RVers. Using these links helps support our blog and keeps us sharing tips, lessons, and guides from our life on the road.
Thank you for helping us continue this adventure!
