Do You Season The Outside Of A Cast Iron Skillet?

The versatile and rustic cast-iron skillet is perfect for searing steaks and baking pies. However, you may wonder if the outside needs seasoning like the inner one. To help you, we've researched this topic, and here's what we found.

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Although the outside of a cast-iron skillet is not where you place the food, you should still season it for better protection. Since manufacturers molded this cookware as an integrated piece, all surfaces require regular seasoning and maintenance.

The secret behind the nonstick and indestructible cast iron cookware is well-seasoned surfaces, regardless of the type or size. This article will cover the seasoning of the exterior and the importance of this process. We'll also discuss cast iron's suitable oils, curing procedure, and other questions. Read on to learn all about it.

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Do You Grease The Outside Of A Cast-Iron Skillet?

Even though it is heavy and dense, cast iron is a porous material. This means it has tiny holes that need seasoning inside and outside, from its rim to bottom.

Cast iron pan with handle isolated on white background. One black empty frying skillet bottom, back side. Kitchen equipment, cookware

People also call it the curing or polymerization of oil. This process is like baking a dish to create a sealed layer in every nook and cranny. It offers several advantages that allow its owners to pass it down to the next generations.

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old stained rusty cast iron pan with burnt fat isolated on white bottom up in flat lay perspective

Curing plays a valuable role in maintaining any cast-iron cookware. Here are the benefits you can reap from a seasoned skillet:

Ensures the easy cleaning of the cookware
Removes leftover flavor or gunk
Eliminate unnecessary moisture and humidity
Prevents rust formation and corrosion
Strengthens the pan structure
Produces smooth and semi-gloss texture
Resists the food from sticking
Limits the leaching or transferring of iron to your food
Facilitates even heat distribution

If you have a rusty and flaky skillet, explore how to restore it in this guide: Poorly Seasoned Cast Iron: What To Do Now?

Cast iron pan heating up on gas range stove.

Unlike stove tops, convection ovens provide consistent heating to your cast-iron cookware. In contrast, gas, induction, or electric stoves are handier than the former because they are readily accessible and observable.

As a result, you can wipe the excess or add more oil. Similarly, applying a new layer is quicker whenever the oil bonding occurs. However, it will leave your kitchen with nasty fumes if you don't have an efficient ventilation system or a range hood.

The oven approach takes more time than the stovetop method. Nonetheless, this is hands-off time that allows you to finish other household chores before the timer beeps.

How To Season A Cast-Iron Skillet?

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If you enjoy cooking, seasoning a cast-iron skillet won't be tough. Prepare the materials needed and allot a few hours to perform it well. The best sign to know it is a well-seasoned skillet is when you notice a black, semi-glossy finish.

Follow these 10 simple steps to season like a pro:

Clean the surface with room-temperature water. Wash the skillet after cooling it down. However, it should not be too long as the brown debris or "fond" might harden and be difficult to scrub off. Otherwise, rubbing a chain scrubber against a cup of salt in the pan is a practical technique for this concern.
Towel dry the pan completely. Another way to dry is through a stove. Remember, any stored moisture within it will cause rusting.
Detach non-metal elements such as silicone handles to prevent them from melting.
Swab a thin layer of your preferred oil using a paper towel inside and outside the vessel.
Warm your stove for 10 minutes or set the oven between 450 to 500 degrees Fahrenheit, depending on your oil's smoking point. It should be below the oil's maximum capacity.
Place the skillet after preheating. Ensure it is facing down so the excess oil will flow if it is inside the oven. Meanwhile, daub it when it is on a stove.
Bake it inside the oven for an hour. When placed on a burner, wait around 10 minutes or until the pan emits smoke before removing it.
Rest it to cool for several minutes, and then repeat Steps 4 to 6 for another layer.
Set aside after cooling. Wipe the surfaces with a clean, dry towel to remove any residue. It will lessen the stickiness of your vessel.
Cook your favorite meal or store it in an area free from moisture.

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As a rule of thumb, the ideal schedule for cast iron seasoning is at least two or three times a year. However, it will vary depending on your use. Scrubbing with a coarse steel wool pad, cooking acidic ingredients, and cleaning with harsh detergents damage the protective layer of this cooking vessel.

Hence, these situations call for re-seasoning. Similarly, the best time to season is when there are visible dull spots.

To gain more insight about the frequency of greasing, check this post: How Often Do You Season A Cast Iron Pan?

Unrefined avocado oil
Canola oil
Refined coconut oil
Corn oil
Ghee or clarified butter
Grapeseed oil
Peanut oil
Rice bran oil
Safflower oil
Sesame oil
Soybean oil
Sunflower oil
Vegetable oil

Keep in mind any potential allergens or allergic reactions from your chosen grease. To further guide you about the oil considerations for this vessel, read this article: What Oil Is Best For Cast Iron Cooking?

To become more efficient, consider a complete set of supplies for cleaning, seasoning, and restoring your cast-iron vessels. It includes food-grade oil, salt scrub, and gentle soap.

Click here to see this cast-iron seasoning set on Amazon.

Can You Season Cast-Iron Skillet With Olive Oil?

You can use olive oil, a popular option for curing cast-iron vessels. However, opt for the refined or light one to get a higher smoking point than the extra virgin type.

You can leave the oil for seasoning in a cast-iron skillet overnight. However, it will develop a funky smell or go rancid after several weeks or months because of the air particles surrounding the pan. In return, the moldy oil can influence the flavor of your dish.

Likewise, avoid storing leftover food in your pan, as it can promote iron leaching. Placing the cast-iron tool inside your fridge is also not a good idea. Aside from insufficient seasoning and pouring hot or cold water, it is a grave mistake that will shorten its lifespan.

Final Thoughts

Whether inside or outside, a cast-iron skillet needs seasoning for a brand-new appearance and long-lasting performance. Seasoning your skillet inside and out only requires about an hour of your time and materials you likely already have at home!

Season your cast iron regularly and properly to keep this durable tool in great condition. That way, it will be ready for your next cooking adventure or storage.

Thanks for reading! If you enjoyed this post, explore these articles about cast iron cookware:

Left An Empty Cast Iron Pan On The Stove — What To Do?

Food Sticking To Cast Iron - What To Do?