How-To

How to season a pan so it stays non-stick

18 August 2026 · 5 min read

Five minutes of care now saves years of scrubbing later. Here's the method we use in store.

Seasoning is simply polymerised oil bonded to metal. It gives cast iron and carbon steel a naturally slippery surface that improves with every use.

Wash and dry the pan thoroughly, then wipe a thin film of high-smoke-point oil over every surface, inside and out. Wipe again as though you have changed your mind — you want almost nothing left.

Bake upside down at 220°C for an hour and let it cool in the oven. Repeat three times for a hard, glassy finish.