A
Spray with Easy-Off (yellow cap, heavy duty) — coat the entire pan generously. This is lye-based and dissolves old seasoning.
B
Place in a heavy-duty garbage bag and tie it shut. The bag keeps the lye moist so it can work. Leave for 2–3 days in a garage or outdoors.
C
Wearing gloves, remove pan and scrub under hot water with steel wool or a stiff brush. Repeat if stubborn buildup remains.
D
Rinse bag out before throwing in the trash. Rinse the sink with plenty of hot water — safe for stainless steel sinks and plastic plumbing.
⚠
Always wear gloves when handling lye. It will irritate bare skin.
A
Start with 120 grit sandpaper to level out rough texture and any remaining residue.
B
Move to 150 grit to refine the surface.
C
Finish with 220 grit for a smooth cooking surface.
D
Wash and dry immediately. Bare iron rusts fast — place on a hot burner for 1 minute to evaporate all moisture.
💡
Sanding creates a smoother cooking surface but is not required. Easy-Off alone gets you to bare iron, ready for seasoning.
Repeat
3–4×
for a solid base
Choose Your Oil
| Oil |
Smoke Point |
Oven Temp |
Notes |
| Avocado oil |
~520°F |
450–500°F |
Best all-around. Highest smoke point, very durable seasoning. |
| Canola / vegetable oil |
~400°F |
400–425°F |
Cheap and works well. Slightly lower temp needed. |
| Crisco (shortening) |
~360°F |
400°F |
Classic choice. Easy to apply. Solid at room temp. |
| Flaxseed oil |
~225°F |
450–500°F |
Creates a hard finish but can flake over time. Expensive. |
A
Preheat the oven to the temperature listed for your oil (see table above). The pan goes in hot — do not start with a cold oven.
B
Put a small amount of oil on a lint-free cloth or paper towel — about ½ teaspoon is plenty. Rub it over the entire pan — inside, outside, and handle. A little goes a very long way. (Cheap paper towels can shed lint that gets baked in — a cut-up old t-shirt works great.)
C
Now wipe it ALL off with a clean lint-free cloth or paper towel. Keep wiping until the pan looks almost dry. You're not "building up" oil — the nearly invisible residue left behind is all that polymerizes. Too much oil = sticky, gummy seasoning.
D
Place upside down in the preheated oven. Put foil on the rack below to catch any drips. Bake for 1 hour.
E
Let it cool in the oven. Don't remove it early. Once cool enough to handle, apply another coat (steps B–D) and repeat 3–4 times total. Each round adds a thin, hard layer.
💡
The technique is: rub a tiny amount over every surface, then wipe it all away. The pan should look almost dry — barely any sheen. What's left behind is the perfect amount. If it looks oily, keep wiping.
⚠
If your seasoning turns out sticky or tacky, you used too much oil. Do another round with an even thinner coat — wipe harder.
Oil Amount
Use 1–2 tablespoons — enough to coat the entire surface. For plant-based meats, use the higher end.
Preheat First
Heat the pan, then add oil. Wait until the oil shimmers before adding food. Not hot enough = sticking.
Don't Touch It
Let ground meat sit 2–3 minutes undisturbed. A crust will form and the food will release on its own.
Don't Overcrowd
Too much food drops the temp and causes steaming, not searing. Cook in batches if needed.
💡
Beyond Meat & Impossible contain starches and binders that make them extra sticky. Use more oil, more patience, and a splash of water or broth to deglaze if needed.
✓ Do
- Clean while still warm with hot water and a stiff brush or chain mail scrubber
- Dry thoroughly on a hot burner after washing
- Apply a thin wipe of oil after drying
- Cook with it often — regular use is the best seasoning
- Use metal spatulas — they won't hurt it
✗ Don't
- Soak in water or leave wet — it will rust
- Put in the dishwasher
- Use too much oil when seasoning — thin coats only
- Cook acidic foods (tomatoes, vinegar) for long periods on new seasoning
- Panic about small imperfections — just keep cooking