Seasoning is what makes your Field Skillet the best tool for everyday cooking. The best way to build up — and maintain — seasoning on any cast iron skillet is to cook with your pan, regularly. Field Skillets arrive with two coats of grapeseed oil seasoning, but some folks like to start by seasoning new cast iron to help break in the pan.

It’s also good to have a go-to cast iron seasoning method ready for care and maintenance purposes. If you ever need to patch up your seasoning after, say, cooking with too much acid or finding a spot of surface rust, these instructions will get your pan back in top shape.

The Best Oil for Seasoning Cast Iron

We’ve tested a wide variety of oils commonly recommended for cast iron seasoning, and have found that grapeseed oil provides the best long-term results. While flaxseed oil is also a popular choice, it can produce brittle seasoning prone to flaking — especially when applied in consecutive coats.

How to Season a Cast Iron Skillet

What you'll need:

Refined Grapeseed oil
Absorbent, non-shedding paper towels (blue shop towels are perfect for the job)
Conventional oven

It's important to make sure no excess oil remains on the pan during seasoning. Absorbent, non-shedding paper towels will do the trick

Field Company Cast Iron Seasoning Instructions


Preheat oven to 200°F. Give the oven 10 minutes at 200°F to evaporate any moisture inside the oven.


Clean pan thoroughly — as you would after any meal. Your goal here is to remove any loose debris or residue you wouldn’t want to bake into your seasoning.


Wipe out excess water with a towel, attempting to remove all beads of water.


Evaporate remaining moisture by heating pan on a stovetop burner.


Place pan in 200°F oven for 10 minutes. This completes the drying steps and helps prepare the pan for oil application.


Remove pan from oven.


Increase oven temp to 300°F.


Rub about 1 teaspoon of refined grapeseed oil on the cooking surface and side walls. With a fresh paper towel or rag, wipe off all excess oil thoroughly. After this step, the pan should have an even matte finish and be nearly dry to the touch.


For the rougher outside, you can be slightly more liberal with the grapeseed oil and slightly less thorough with wiping off the excess, but there should be NO dripping.


Place pan in 300°F oven for 10 minutes.


Remove pan from oven.


Increase temp to 400°F.


If necessary, wipe out any pooled oil with a fresh paper towel or rag. If excess oil remains, you’ll end up with spotting or “spiderweb” marks on the finished product. (Mistakes happen! — Don’t worry, cook on. Ugly pans still cook delicious meals.)


Place pan upside down in 400°F oven for 1 hour.


Turn off oven, but leave pan inside, allowing seasoning to cure. 30-60 minutes is recommended.


Repeat 2-3 times as needed.

It’s especially important to thoroughly wipe away excess oil where specified. You’ll end up with much less than 1 teaspoon on the pan surface when you’re done wiping down. If excess oil remains in the pan, you’ll see pooling or “spiderweb” marks on the finished product.

Seasoning with too much oil can produce ugly residue that's difficult to remove.

Seasoning by cooking

It’s also important to remember that oven-seasoning alone won’t produce a perfect, jet-black, non-stick skillet. For best results, you’ll need to cook with your pan, regularly, after oven-seasoning. If you’re oven-seasoning without cooking, you’ll have a brittle finish prone to flaking. Time and use will get you where you want to be.

Now that your Field Skillet is ready for action, where to start? We recommend breaking in your skillet with a few seasoning-friendly meals. Start here, with 5 easy recipes to break in your cast iron cookware.