Reviewed by the Inside Out Home Reviews team · Last updated September 2026
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Quick Answer
Wash it, dry it completely, rub on a very thin layer of oil, then bake it upside down at 450 to 500 degrees for an hour. Do that two or three times before you cook anything acidic in it, and after that, just dry it right after washing and wipe on a little oil each time. Cast iron is far more forgiving than the internet makes it sound.
Why Cast Iron Intimidates Beginners
Cast iron has a reputation for being fussy: rust if you look at it wrong, ruined if soap touches it, decades to build up a good seasoning. Almost none of that is true anymore. Modern pre-seasoned skillets like Lodge’s come ready to cook with on day one, and the real care routine is about five minutes of effort after each use. The fear is mostly outdated advice passed down from cast iron that predates pre-seasoning.
How to Season a Cast Iron Skillet
- Wash the skillet with warm water and a small amount of dish soap. Contrary to old advice, a little soap will not strip a properly seasoned pan.
- Dry it completely, then set it on a stove burner on low heat for a couple of minutes to make sure every trace of moisture is gone. This step matters, water left behind is what causes rust.
- Rub a very thin layer of oil over the entire pan, inside and out, including the handle. Use a high smoke point oil like canola or a dedicated cast iron seasoning oil. Thin is the key word: wipe off what looks like excess with a paper towel until the pan looks almost dry.
- Place it upside down in an oven at 450 to 500 degrees, with a sheet of foil or a baking sheet on the rack below to catch any drips. Bake for one hour, then let it cool in the oven.
- Repeat steps 3 and 4 two or three times for a new pan. Each layer builds up the seasoning that gives cast iron its natural non-stick surface.
How to Care for It After That
- Dry it immediately after washing, every time. This is the single most important habit for avoiding rust.
- Wipe on a thin layer of oil after drying, especially if you notice the surface looking dull.
- Skip the dishwasher entirely. The heat and standing water are exactly what cast iron doesn’t want.
- Give a new pan a few weeks before simmering anything very acidic, like tomato sauce, for a long stretch. Established seasoning handles it fine.
The One We Recommend for Beginners
Lodge’s 12-inch pre-seasoned skillet is the one we’d point a beginner to. It arrives ready to cook with, it’s made by a family-founded company that’s been casting iron in Tennessee since 1896, and at under $40 it’s one of the least expensive ways to own cookware that will genuinely outlast you.
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Can you use soap on a cast iron skillet?
Yes. Contrary to old advice, a small amount of dish soap will not strip a properly seasoned cast iron pan. Just make sure to dry it completely afterward.
How many times should you season a new cast iron skillet?
Two or three times before cooking anything acidic in it. Each layer of oil baked on builds up the seasoning that gives cast iron its natural non-stick surface.
Can you put cast iron in the dishwasher?
No. Skip the dishwasher entirely. The prolonged heat and standing water strip seasoning and encourage rust, which is exactly what cast iron does not want.
What is the best cast iron skillet for beginners?
Lodge’s 12 inch pre-seasoned skillet is a strong first choice. It arrives ready to cook with, comes from a family founded company that has been casting iron in Tennessee since 1896, and costs under $40.