The Best Ways to Season a Cast Iron Skillet Without an Oven

Seasoning your cast iron skillet not only protects your cookware but gives it a desirable, non-stick surface. If you don’t have an oven to season your pan, it’s super easy to season it on a stovetop, grill, or open fire, instead. We spoke with cleaning experts to show you the best ways to season cast iron cookware without a stove, clean your skillet, and care for it to ensure it lasts as long as possible. Keep reading to learn more!

How to Season Cast Iron on the Stove

Wash the cast iron with hot water and dish soap prior to the initial seasoning. Dry the skillet and set it over your stovetop on high heat. Pour in 1 tbsp (15 ml) of unsaturated oil (like vegetable or grapeseed) and rub it in with a paper towel. When the oil starts to smoke, remove the pan from heat.

Section 1 of 6:

Seasoning a Cast Iron Skillet on the Stove

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1
Wash the cast iron with hot water, dish soap, and a scouring pad. Whether you just got a new cast iron skillet or you’re getting an old pan out of storage, it’s important to strip away debris, grime, and old seasoning. House cleaning professional Raymond Chiu recommends scrubbing the pan in hot, soapy water with a scouring pad.
- If your cast iron skillet is rusted, cleaning expert Ryan Daniel Santos says to mix “equal parts of white vinegar and water” and then “pour the solution onto the rusted areas. Let it sit for about 30 minutes. Then, sprinkle baking soda onto the rusted areas and use a scrub brush…to gently scrub away the rust.”
- Note: It’s not recommended to clean your cast iron skillet with dish soap regularly, as it strips away the seasoning. Dish soap is only recommended for initial cleanings or to remove old seasoning buildup.
2
Rinse and dry the skillet. Run the cast iron under water to rinse out any soap residue and debris. Then, wipe the skillet out with a kitchen cloth or paper towel. To get the skillet completely dry, set it on your stovetop over low heat and let the excess water boil out.^{[1]
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- Let the skillet sit off the burner until it’s cool enough to touch.
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Set the skillet over high heat and rub oil into the pan. Place the cast iron over your burner that’s set to high heat. When it’s hot, pour about 1 tbsp (15 ml) of unsaturated oil into the skillet, such as vegetable, canola, grapeseed, or flaxseed oil. Wad up a few paper towels and use them to carefully spread the oil over the bottom, sides, and lip of the skillet.^{[2]
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- Heating the oil in the pan bonds the oil to the cast iron (called polymerization), which creates a shiny, nonstick surface that protects the metal.^{[3]
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- Note: Only add a thin layer of oil to the skillet. If there is a lot of oil left over after you rub it into the cast iron, wipe up the excess with paper towels.
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Heat the skillet until it smokes, then take it off the burner to cool. Watch the cast iron closely as it heats over the burner. As soon as the oil starts to smoke, turn off the burner and take the skillet off the heat to cool down.^{[4]
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- Tip: Turn on the range hood over your stove to help clear away any smoke. Or, turn on an overhead fan and open any nearby windows or doors.
To get a good layer of seasoning on your cast iron skillet, re-season it 2 to 3 more times. Simply heat it over high heat, add a bit of vegetable oil, buff it into the pan, and let it smoke before removing it from the heat.^{[5]
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Section 2 of 6:

Seasoning a Cast Iron Skillet on the Grill

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Wash the cast iron with hot water and dish soap. Strip away the old seasoning on the skillet and any grime or debris by filling your sink with hot water and 1 to 2 drops of dish soap. Then, use a scouring pad to scrub out the pan.^{[6]
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- Seasoning your cast iron cookware on the grill is a great alternative to the stove. As a plus, it also doesn’t smoke up your kitchen.
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Rinse out the cast iron and let it dry. Rinse the skillet under water to remove any soapy residue and debris. Then, use a kitchen cloth or paper towel to dry the skillet. Simply place it on your stovetop or grill set to low heat to allow any excess moisture to evaporate out.^{[7]
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- Take the skillet off the heat once dry and let it cool until it’s safe to touch.
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Rub a thin layer of vegetable oil all over the skillet. Pour a dollop of unsaturated oil into the skillet, such as vegetable, coconut, grapeseed, or flaxseed oil. Then, use a paper towel to buff the oil into the bottom, sides, lip, and outside of the pan.^{[8]
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- Make sure the layer of oil is thin and even. Sop up any pooling spots of oil with a paper towel, as excess oil can leave an uneven coating on your skillet.
- Feel free to coat the handle of the pan with oil, as well.
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Heat your grill to 375° F (190° C) and cook the skillet for 30 minutes. Turn on your grill and set the heat to 375° F (190° C). When it’s hot, place the skillet upside down on the rack. Then, close the lid and let the skillet cook for 30 minutes.^{[9]
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- Placing the skillet upside down helps prevent any oil from pooling on the bottom of the pan.
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Add another layer of oil and cook the pan for 15 min at 450° F (232° C). Put on a pair of oven mitts and carefully take the cast iron out of the grill. Then, pour another thin layer of oil into the skillet and spread it around the inside and outside of the pan with a paper towel. Bump up the grill to 450° F (232° C), place the skillet back upside down on the rack, and cook it for 15 minutes.^{[10]
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- Most cast iron connoisseurs recommend seasoning your skillet 2 to 3 times to create a protective, non-stick coating.
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Apply more oil and cook the skillet for 10 min at 550° F (287° C). While wearing oven mitts, carefully remove the skillet from the grill. Add another thin layer of oil to the pan and buff it all over with a paper towel. Increase the grill heat to 550° F (287° C), set the skillet upside down on the rack, and let it cook for 10 minutes one final time.^{[11]
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- Remove the skillet from the grill and let it cool down completely before storing or using it.
- It’s normal for your cast iron to smoke a little at this step. This just means the oil is bonding to the pan, which is what you want to create the protective coating.

Section 3 of 6:

Seasoning a Cast Iron Skillet Over an Open Fire

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Clean the cast iron with hot water and dish soap. Remove the old seasoning or coating inside the skillet by filling your sink with hot water and a few drops of dish soap. Then, scrub the inside and outside of the pan with a scouring pad.^{[12]
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- Cast iron cookware is very strong and durable, so it’s safe to season and cook with it over a campfire or open flame.
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Rinse the skillet and dry it over the fire. Run the skillet under water to rinse out the soapy water and any debris you scrubbed off. Then, dry the skillet with a cloth or paper towel. To ensure all the moisture is gone, set it on a cooking stand over the fire.^{[13]
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- Alternatively, hang the pan on a pot hanger over the fire.
Remove the cast iron from the fire and allow it to cool until it's warm enough to touch. Then, pour a bit of unsaturated oil into the skillet, such as vegetable, grapeseed, or flaxseed oil. Simply use a paper towel to spread the oil in a thin layer over the bottom, sides, lip, and outside of the pan.^{[14]
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Put on a pair of heat-resistant gloves and place the cast iron skillet on the cooking stand over the fire. Watch the skillet carefully as it heats up. As soon as the pan starts to smoke, take it off of the fire.^{[15]
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To form a good coating on your cast iron skillet, repeat the seasoning process 4 to 5 more times. Just buff a thin layer of oil all over the warm pan, set it over the fire, and let it smoke before taking it off the heat.

Section 4 of 6:

When to Season a Cast Iron Skillet

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Re-season cast iron when it’s no longer non-stick or looks dull. You don’t have to season your cast iron cookware after each use, as just cooking with your skillet leaves a layer of seasoning.^{[16]
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- Always season new cast iron cookware and skillets that you removed rust from.

Section 5 of 6:

Cleaning a Cast Iron Skillet

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Boil water in the pan and scrub it with a wooden spoon or sponge. House cleaning professional Kadi Dulude recommends “boiling some water in the pan for a few minutes” to clean a cast iron skillet and get rid of stubborn, burnt-on food. Then, she says to “gently nudg[e] the stubborn spots with [a] wooden [spoon]” or a sponge.
- Avoid using soap or very abrasive brushes, like steel wool, to clean cast iron. This can remove the layers of seasoning you’ve built up.
- Do not put cast iron in the dishwasher. The soap and moisture can damage the pan and lead to rusting.
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Let the skillet cool, then rinse and dry it. Turn off the burner and then pour out the water and scrubbed out debris inside the skillet. Just set it aside to cool for 5 to 10 minutes. Then, rinse out the skillet with water. Wipe the cast iron dry with a towel and then place it over a burner on low heat to evaporate any leftover moisture.^{[18]
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- Let the skillet cool completely once all the water is dry.
Pour a small dollop of unsaturated oil into the cast iron. Then, use a paper towel to buff the oil into the bottom, sides, and lip of the skillet.^{[19]
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Section 6 of 6:

Caring for a Cast Iron Skillet

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Once you’re done cooking with your pan, heat water inside and scrub out the food debris. Then, dry the skillet completely with a towel and over a burner set to low heat. Rub in a bit of oil to keep the cast iron well seasoned, too.^{[20]
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Keep your cast iron in a spot where it’s not exposed to moisture and steam, like inside a cabinet away from the sink or your stove. Placing your cookware in a dry, well-ventilated spot helps prevent rust from forming.^{[21]
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Avoid cooking acidic foods inside a cast iron skillet. Cast iron skillets are great for cooking most foods, from savory meat dishes to chocolate chip cookies. However, acidic foods and liquids like tomatoes and wine can eat away at the iron and damage your skillet. So, avoid cooking with them as much as possible.^{[22]
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- Seasoning your pan creates a protective layer, so quickly simmering acidic foods and liquids in your skillet is unlikely to cause long-lasting damage.