Yes, it is generally recommended to let cast iron cool after seasoning. Seasoning is the process of creating a natural, non-stick surface on the cast iron by polymerizing the oil or fat that is applied to it. During the seasoning process, the oil or fat is heated to a high temperature, which helps it bond to the surface of the cast iron.
Allowing the cast iron to cool gradually after seasoning is important for a few reasons:
Safety: Cast iron retains heat for a long time, so it can remain dangerously hot even after you turn off the heat source. Allowing it to cool down reduces the risk of accidental burns.
Even seasoning: Allowing the cast iron to cool slowly helps the oil or fat to solidify and form a smooth, even layer on the surface. Rapid cooling, such as running cold water over a hot cast iron pan, can cause the seasoning to become uneven or even crack.
Longevity of seasoning: Giving the cast iron sufficient time to cool down after seasoning helps the polymerized oil or fat to fully bond to the surface. This creates a durable and long-lasting seasoning that is less likely to chip or flake off during subsequent use.
Once the cast iron has cooled down, it is ready to be used or stored until its next use.