Blacksmith Plus Page

How to season your cast iron cookware

The biggest pain point of any cast iron pan is the maintenance involved. In other words, the seasoning. It’s tough. It’s tricky and if you don’t get it right, it’s tough to clean up. Then you have to rinse and repeat.

At Stahl, we innovated the Blacksmith Plus series, a range of lightweight cast iron cookware designed to be different. Designed to be upto 50% lighter and fight rust for easy use and maintenance.

In just a few simple steps we can season the cast iron to make it stick resistant and long lasting.

Steps to Season

Step 1: Clean & Dry

Wash your cast iron cookware with warm water and mild soap. Gently scrub to remove any residues. Rinse and completely dry your cookware.

Step 2: Apply Oil

Using a paper towel or cloth, spread a thin layer of high-smoke-point oil (like vegetable oil) all over the cooking surface and rim evenly.

Step 3: Heat Gradually

Place the oiled cookware on a stovetop with medium heat. Gradually heat it to form a strong bond between the oil and the surface.

Step 4: Let Oil Smoke

When the oil begins to smoke lightly- it is an indication of a protective layer formed by the oil that enhances the cookware's stick-resistance properties.

Step 5: Cool & Wipe

Turn off the stove and let the cookware cool down. Once cooled, use a paper towel to wipe off excess oil. (The cookware's surface should appear slightly darker and smoother.)