Your pan will look splotchy at first

First of all, it is totally normal for your pan to look discolored during the breaking in period. Cooking is the best way to season Field cast iron.

As you keep cooking, any uneven patches will become incorporated into new layers of seasoning, and the surface of your pan will start to even out in color and turn black, just like the one on the right.

The more you cook the more nonstick (and black!) your pan's surface will become.

READ MORE: All about seasoning 

The evolution of seasoning

Seasoning through cooking

Seasoning is developed every time you cook, so it's always changing. For example, frying an egg will add some seasoning, simmering a dish with tomatoes will remove a little seasoning.  

Over time-but especially in the beginning-you want to cook more things that add seasoning, like sautéing onions or veggies, frying eggs (or frying anything!), and even baking cornbread.

With time and use your seasoning will get stronger and more nonstick, and your pan will be able to withstand longer cooking times with things like tomatoes, citrus, sugar, etc.

READ MORE: Recipes to Build Seasoning


The Field Method of Cast Iron Care

Our cleaning method helps your pan build durable, high-performing seasoning-which is achieved through many very thin and very even layers.


Rinse your pan with warm water and use a brush to remove loose food. Soap is optional!


Use a chain mail scrubber to gently scour & scuff the cooking surface and side walls in order to smooth out existing seasoning. 


Heat your pan on the stovetop for a few minutes to evaporate moisture. 


Apply a small dab of seasoning oil. Use a paper towel or rag to evenly coat the entire surface of the pan. 


Wipe away excess oil to leave a dry, matte finish to ensure an even and thin layer.

Should I oven season my new pan?

No. Field Skillets come pre-seasoned and are ready to use out of the box!

We only recommend oven seasoning for rehabilitating a pan that's been rusted or stripped of seasoning. We caution against it on a new pan because using too much oil can make the pan sticky, or lead uneven or thick of seasoning layers which could cause flaking down the road. Plus, seasoning through cooking generally leads to more durable seasoning.

Some of our customers do choose to oven season their pans out of the box. If you do, we really caution to use very small amount of oil and wipe it out completely with a dry towel before putting it in the oven (the pan should look dry).  If you are turning your pan upside down in the oven to avoid oil pooling, then you've already used too much. 

Here are more detailed oven seasoning instructions if you choose to go that route...

READ MORE: Oven Seasoning

More Questions?

Check out the most frequently asked questions in our Cast Iron FAQ or reach out to for a personal response from our team.