Yes, cast iron pans also benefit from seasoning, just like other cast iron cookware. Seasoning is the process of treating the cast iron surface with oil and high heat to create a natural, non-stick coating that helps prevent rust and improves the pan's cooking performance over time.
To season a cast iron pan, follow these steps:
Clean the pan: If your pan is new, it might have a protective coating that needs to be removed before seasoning. If it's not new, make sure it's thoroughly cleaned and free of any rust or debris.
Apply oil: Coat the entire surface of the pan with a thin layer of vegetable oil, flaxseed oil, or other oils suitable for high-temperature cooking. You can use a paper towel to spread the oil evenly.
Remove excess oil: Wipe off any excess oil. The pan should have a thin, even coating of oil; too much oil can lead to a sticky residue.
Heat the pan: Place the pan upside down in an oven preheated to 375°F (190°C). Put a baking sheet or aluminum foil on the oven's lower rack to catch any dripping oil.
Bake the pan: Let the pan bake for about one hour. This process polymerizes the oil, creating a natural non-stick surface.
Cool and repeat: Turn off the oven and let the pan cool inside before removing it. You can repeat the seasoning process 2-3 times to build up a more durable seasoning layer.
Remember to season your cast iron pan regularly to maintain its non-stick properties and protect it from rust. Additionally, avoid using soap and harsh abrasives when cleaning the pan, as they can remove the seasoning. Instead, clean it with warm water and a soft brush or sponge, and always dry it thoroughly to prevent rusting.