You can tell that your cast iron pan needs to be re-seasoned if its surface becomes dull, rough, or sticky, or if food starts to stick to it more frequently. Here's what you can do before re-seasoning your cast iron pan:
Clean the pan: Start by thoroughly cleaning the pan to remove any food residue or built-up oils. Use hot water and a stiff brush or sponge to scrub away any debris. Avoid using soap or harsh detergents, as they can strip away the seasoning.
Remove rust: If you notice any rust spots on the pan, you'll need to remove them before re-seasoning. Scrub the rusted areas with steel wool or a scrub pad until the rust is completely gone. Rinse and dry the pan.
Dry the pan: After cleaning, ensure the pan is completely dry. You can air-dry it or place it on the stove over low heat to evaporate any remaining moisture. Make sure there's no water left on the surface, as it can lead to rusting.
Apply a thin layer of oil: Before re-seasoning, apply a thin layer of oil to the entire surface of the pan, including the handle. You can use vegetable oil, flaxseed oil, or any other high-smoke-point oil. Ensure that the oil is evenly distributed and there are no pools or excess oil.
Bake the pan: Place the oiled pan upside down in an oven preheated to around 350-400°F (175-200°C). Put a sheet of aluminum foil or a baking tray on the bottom rack to catch any drips. Bake the pan for about an hour, allowing the oil to polymerize and create a protective layer. Let the pan cool in the oven.
Repeat if necessary: If your pan's seasoning is severely damaged or the initial re-seasoning didn't restore it adequately, you may need to repeat the process once or twice until you achieve a smooth, non-stick surface.
Remember that regular maintenance is crucial for preserving the seasoning of your cast iron pan. After each use, clean it gently with water and a brush or sponge, then dry it thoroughly. Applying a light coat of oil after cleaning can help maintain the seasoning and protect the pan from moisture.