Seasoning is a thin layer of polymerized oil baked onto bare cast iron or steel that prevents rust and creates a natural non-stick surface — without it, bare iron rusts quickly, especially after exposure to moisture at a campsite.
- 1
Clean the surface first
Before initial seasoning, wash the cast iron with warm water and a small amount of mild soap to remove any factory coating or shipping residue, then dry it completely.
- 2
Apply a thin layer of oil
Using a paper towel, apply a very thin, even coat of a high smoke-point oil (vegetable, canola, or flaxseed oil) across the entire cooking surface, including edges and the underside.
- 3
Heat to polymerize the oil
Heat the grate or griddle until the oil just starts to smoke, then let it cook for 15-20 minutes before allowing it to cool — this heat process bonds the oil to the metal, forming the actual seasoning layer.
- 4
Repeat for a stronger base layer
For a brand-new cast iron surface, repeating the oil-and-heat process 2-3 times before first cooking use builds a more durable initial seasoning layer that will hold up better to regular camp cooking.
- 5
Maintain seasoning after each cook
After cleaning post-cook, apply a very light coat of oil while the surface is still slightly warm and wipe off excess — this ongoing maintenance is what keeps cast iron rust-free and non-stick over years of use.