Season your pan? Easily explained in 6 steps.

Why should you season a pan?

Seasoning a pan? That's not just for food nerds or chefs. It gives your pan a protective layer that prevents sticking and eliminates any chance of rust. It's a must, especially for cast iron or stainless steel pans. And hey, a well-seasoned pan bakes better than the finale of the Great British Bake Off.

Which pans should you (or should you not) season?

• Cast iron: robust, rough, and loves oil. Perfect for building that magical layer.
• Stainless steel: gets a smoother character with a seasoned layer – saves you scrubbing.
• Aluminum with ceramic non-stick coating: do not season! These Cook & Pan pans already have a strong ceramic coating. Seasoning is unnecessary – just use, rinse, and you're done.

What do you need?

For the oven method: an oven, a bit of vegetable oil (linseed, sunflower, or grapeseed oil), paper towels, and a touch of patience. For the first use, it's even simpler – see below.

Using it for the first time? Do it the Cook & Pan way

For light seasoning before the first use, we recommend the simple stovetop 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 1 tablespoon of oil in with a piece of paper towel.
4. Let it cool. Done! Repeat this occasionally if it looks dull or sticky.

Oven method: how to thoroughly season your pan

• Step 1: Clean
• Step 2: Heat
• Step 3: Apply oil
• Step 4: Into the oven
• Step 5: Bake
• Step 6: Cool

1. Clean: Wash your pan with warm water and a little dish soap. Rinse well and dry completely.
2. Heat: Briefly place the pan on low heat or in the oven to evaporate any remaining moisture.
3. Apply oil: Rub a thin layer of oil over the inside and outside with a paper towel. Less is more.
4. Into the oven: Preheat your oven to 200-250 °C. Place the pan upside down on a rack. Place a sheet of aluminum foil underneath to catch drips.
5. Bake: Let the pan bake for 60 minutes. Leave it alone – no sneak peek needed.
6. Cool: Turn off the oven and let the pan cool in the oven. Ready to rock.

What you definitely shouldn't do

• No thick layer of oil – you want to season, not deep-fry.
• Do not season ceramic pans – they are already ready-to-go.
• No ice-cold water on hot pans – unless you like warped bottoms.

Maintenance = love

After use: just rinse with warm water, dry well, and lightly oil if necessary. This way you keep that pan in top condition. And our ceramic pans? They only ask for a soft sponge and some love – no oil needed.

How often should you do this?

You can repeat the stovetop ritual once every few weeks. Deep seasoning with the oven? Once or twice is often enough. Use will naturally provide more seasoning afterwards – the more you bake, the smoother your pan becomes.

Cook & Pan pans are ready for it

Our cast iron and stainless steel pans are made to become your kitchen friends for life. No coatings, no mess – just timeless material that grows with your cooking skills. And aluminum with ceramic coating? They are ready for immediate use. No hassle, just bake.

Let your pan shine, and your dishes too

Seasoning isn't hocus pocus. It's just smart. And with the right Cook & Pan pan, the ritual becomes not a chore, but a kitchen party. So: put on your oven mitts and let that pan shine!