Seasoning a pan? Easily explained in 6 steps.

Why should you season a pan?

Season a pan? That’s not just for food nerds or chefs. It gives your pan a protective layer that prevents sticking and keeps rust at bay. Especially for cast iron or stainless steel pots and pans, it’s a must. And hey, a well-seasoned pan cooks better than the finale of The Great British Bake Off.

Which pots and pans should you (or shouldn’t you) season?

• Cast iron: sturdy, rough, and loves oil. Perfect for building that magical layer.
• Stainless steel (rust-free steel): gets a smoother character with a seasoned layer – less scrubbing needed.
• Aluminum with ceramic non-stick coating: do not season! These Cook & Pan pots and pans already have a strong ceramic coating. Seasoning is unnecessary – just use, rinse, done.

What do you need?

For the oven method: an oven, some vegetable oil (flaxseed, sunflower, or grapeseed oil), kitchen paper, and a bit of patience. For the first use, it’s even simpler – see below.

First time using? Do it the Cook & Pan way

For light seasoning before first use, we recommend the simple stove method – as found in our official care guide:

1. Wash the pan with warm water and dish soap.
2. Dry well and heat for 30 seconds on low heat.
3. Remove from heat, rub in 1 tablespoon of oil with a piece of kitchen paper.
4. Let cool. Done! Repeat occasionally if the surface gets dull or sticky.

Oven method: how to season your pan thoroughly

• Step 1: Cleaning
• Step 2: Heating
• Step 3: Applying oil
• Step 4: Into the oven
• Step 5: Baking
• Step 6: Cooling down

1. Cleaning: Wash your pan with warm water and a little dish soap. Rinse well and dry completely.
2. Heating: Put the pan briefly on low heat or in the oven to evaporate any last moisture.
3. Applying oil: Rub a thin layer of oil over the inside and outside with kitchen paper. Less = better.
4. Into the oven: Preheat your oven to 200-250 °C. Place the pan upside down on a rack. Put a sheet of aluminum foil underneath to catch drips.
5. Baking: Let the pan bake for 60 minutes. Hands off – no sneak peeks needed.
6. Cooling down: Turn off the oven and let the pan cool inside. Ready to rock.

What you definitely shouldn’t do

• No thick layers of oil – you want to season, not deep fry.
• No seasoning ceramic pots and pans – they’re already ready to go.
• No pouring ice-cold water on hot pans – unless you like warped bottoms.

Maintenance = love

After use: just rinse with warm water, dry well, and optionally lightly oil. That keeps your pan in top shape. And our ceramic pots and pans? They only ask for a soft sponge and some love – no oil needed.

How often should you do this?

You can repeat the stove ritual every few weeks. Deep seasoning with the oven? Once or twice is usually enough. Use will naturally add more seasoning – the more you cook, the smoother your pan gets.

Cook & Pan pots and pans are ready for it

Our cast iron and stainless steel pots and pans are made to be your kitchen friends for life. No coatings, no fuss – just timeless material that grows with your cooking skills. And aluminum with ceramic coating? They’re ready to use right away. No hassle, just cook.

Let your pan shine, and your dishes too

Seasoning isn’t magic. It’s just smart. And with the right Cook & Pan pot or pan, the ritual won’t be a chore but a kitchen party. So: put on your oven mitts and let that pan shine!