step 1. set oven to blast furnace 350+

step 2. Drop a small amount (<-- read: small, very small) of rapeseed, safflower or peanut oil(allergies dependant obviously), into the cast iron item

step 3. rub all over with a paper towel to coat the cast iron with oil, exterior is optional but I do it.

step 4. put cast iron in oven for an hour, turn on fan in hood to vent any smoke.

step 5. done place someplace safe to cool off.


N.B. never wash with soap. Clean with salt and a good scrub brush. Always dry thoroughly after rinsing and  recoat with oil after every use. If it does ever get cleaned with detergent simply recure the items starting with step 1 above.

Here's the original post. This method works for me every time. http://www.stellaculinary.com/blog/how-season-cast-iron-pan

I love my cast iron fry pans and carbon steel wok.  Wouldn't swap for any thing.  Had to buy my wife 2 Scan Pan fry pans they are good but I like mine better.
You say on the link you gave, never use soapy water, could you please tell me why?  It may seem like a silly question to many people but  I rinse mine in soapy water put them over a hot plate  and when warm spray with oil and wipe over with kitchen paper. 
Love the site it is great for me thanks heaps
Pete


 

The reason you never use any kind of detergent is that it will lift off the oil baked into it and undo all the work you put into seasoning it..

Although the traditional advise is never use soap, I do.  I think that advise might be two-fold: taste contamination and washing away the protective film of oil.  When I clean cast iron or carbon steel pans I use a plastic pot scrubber brush, a squirt of dishwashing liquid, and hot water.  Then dry with towel, further dry over a flame, and lightly coat with spray cooking oil.  That works for me.

Cooks Illustrated recently did some testing based on this article:
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

They concluded that this is now their preferred method of seasoning cast iron.

I was able to find organic flaxseed oil in my megamart so I stripped and used the above method on my 12" Lodge.  It took 6 days but the results are amazing.

The reason I don't use soapy water to clean is that it is not necessary, the slick surface washes clean with just hot water.  Also, the porous cast iron that is not seasoned can absorb the soap and give an off odor next time it is heated.

Hi, thanks for the information, the site supplied by Wisconsin Limey is very interesting thanks for that.
I will endeavor to find some flak seed oil and try it on my pans.  I had to buy my wife some Scan Pans she won't touch mine, ha ha probably a good thing.
.
It is like reading books on a subject there is always conflict between them and the only way is to find out for yourself.
Cheers Pete

@ Limey,

Thanks for sharing that article, definitely a must read. I've updated the cast iron seasoning post with a link to the piece.

I’ve used flax oil for seasoning cast iron and agree that the results are outstanding. However the particle size of the smoke is very fine and is particularly hazardous. Now I only use a respirator with carbon filter. Good to have on hand. Great for blocking all kinds of noxious smells. I haven’t tried it with cutting onions. Should be good, though.

I use Kosher salt to clean my cast Iron, then dry it and if it needs seasoning I just do it stovetop rather than  turn the oven on.  I begin with a medium heat, add oil, rub oil into the pan, then I turn the heat down to low and I keep the pan heated for about 40-50 mintues.  This is the easiest way that I have found to season since your burner comes right on, but you have to wait for the oven.  Also living in FL is a factor.  I try not to heat the kitchen up.

Since seasoning cast iron well takes time: Which foods stick the most? OR Which foods would be messed up the most by an underseasoned pan? Horror stories prevented from happening by reseasoning are especially welcome. If anyone has taken the existing seasoning and reasoned with flax seed oil, how many coats is optimal? Since the fumes are noxious, I’m trying to figure out how to get great (not outstanding) results in the shortest time. I’m thinking 2-3 coats might be enough if the pan is already factory seasoned.

Just seasoned some 6 inch skillets with high smoke point almond oil.. more oil than I and most would ever put on a pan. Bottom level of the oven has lots of aluminum oil to catch the droppings. Extra oven trays allow for more pans or other cast iron to be seasoned. An easy way to be bake green.

I put the pan in the cold oven for safety reasons and turned on the heat to 200°F for the first 30 minutes. This is to open up the pores of the cast iron. Then I raised the temperature to 500°F for the remaining 1.5 hours. Total time with the oven on is 2 hours.

Here’s what I found is key: Leave the pans in the oven until they cool down to near room temperature... at least 6 hours. Instead of ending up with a tacky coating (because the layer of oil was so thick), it came out smooth and non-tacky.

The first time I used the pan, I used a very thin coating of grape seed oil (wiped up excess) and cooked some eggs. Brought the pan up to temp and put the eggs in. There was absolutely no sticking. None.

My key points:
1) Put the pans in the oven and set the oven to 500°F (leave the oven on for 2 hours). 200°F for the 1st 1/2 hour is best.
2) Leave the cookware in the oven until the item have cooled... at least 6 hours
3) Get extra oven inserts so more cast iron to be seasoned at one time
4) The extra levels can be used to put cast iron griddles on (top & bottom of oven) when baking to help minimize temperature fluctuations.

O.K. The last point is an excuse to get more cast iron, but well worth it since you can grill with the reversible griddles as well.

Have you used the flax oil seasoned cast iron pan for things that would normally ruin them? Putting it in a dishwasher (as the Cook’s Illustrated folks did) or cooking something very acidic for more than 30 minutes?

Have you tried seasoning with flax oil over the factory seasoning?