Yes, unseasoned cast iron pans require seasoning to create a non-stick surface and prevent rusting. Seasoning involves treating the pan with oil and heat to create a protective layer on the cast iron surface.
Here's a general process for seasoning an unseasoned cast iron pan:
Clean the pan: Start by washing the pan with hot water and a mild dish soap to remove any factory coatings or impurities. Use a sponge or non-abrasive brush to scrub the surface.
Dry the pan: Thoroughly dry the pan with a towel to remove all moisture. It's crucial to ensure the pan is completely dry to prevent rusting.
Apply oil: Coat the entire surface of the pan, including the handle, with a thin layer of oil. Common options for seasoning oil include vegetable oil, flaxseed oil, or canola oil. Make sure to use an oil with a high smoke point.
Remove excess oil: Use a clean cloth or paper towel to wipe off any excess oil from the pan. The goal is to create a thin, even layer of oil.
Preheat the oven: Place the pan upside down on the middle rack of your oven. Preheat the oven to a high temperature, usually around 400-450°F (200-230°C).
Bake the pan: Allow the pan to bake in the preheated oven for about an hour. This process helps the oil polymerize and form a protective layer on the cast iron surface.
Cool and repeat: After the hour is up, turn off the oven and let the pan cool completely inside the oven. You can repeat the seasoning process several times to build up a more durable and non-stick coating.
Regularly using your seasoned cast iron pan will enhance its seasoning and improve its non-stick properties over time. Avoid using harsh soaps or scrubbing pads that can strip away the seasoning. Instead, clean the pan with hot water and a brush, and dry it thoroughly after each use to prevent rusting.
Remember, seasoning creates a natural non-stick surface, so the more you use and maintain your cast iron pan, the better it will become.