Skillet Care 101: Seasoning, Cleaning, and Storage Tips

Quick answer

Season a skillet by applying a very thin layer of high-smoke-point oil and heating it until the surface darkens and stops looking wet, then repeat as needed. For daily care, wash with hot water and a soft sponge, dry immediately on low heat, and store pans with a barrier between them so surfaces do not rub or chip.

Step-by-step skillet care routine

1. 1. Identify the pan surface before you touch it: Check whether the pan is bare cast iron, carbon steel, enameled cast iron, or nonstick. Bare iron can be seasoned and scrubbed; nonstick needs gentler handling and cannot be re-seasoned at home. Checkpoint: if the label or manual says dishwasher safe, that still may not mean it is seasoning safe.
2. 2. Clean with hot water, a soft sponge, and no long soak: Wash frying pans as soon as they are cool enough to handle. Use hot water and a small amount of mild soap for nonstick and enameled pans; for bare cast iron, hot water and a stiff brush are usually enough. Avoid soaking any skillet, because standing water is the main cause of rust on bare iron and can weaken nonstick coatings over time. Common mistake: leaving a pan in the sink overnight.
3. 3. Dry on low heat, never air-dry: Put the pan back on the stove over low heat for a minute or two until every trace of moisture is gone. Air-drying leaves water in the corners and around rivets, which is where rust starts. Checkpoint: the pan should feel completely dry and warm, not damp.
4. 4. Season bare iron with a thin oil layer: While the pan is still warm, add a few drops of a high-smoke-point oil and rub it over the entire surface with a paper towel, including the outside and handle if it is bare iron. Then wipe off as much as you can, as if you made a mistake. Heat the pan until it just begins to smoke, then turn off the heat and let it cool. Repeat this thin layer two or three times when the pan is new or looking dull. Common mistake: pouring on too much oil, which leaves a sticky, uneven layer instead of a smooth seasoning.
5. 5. Store with a barrier between stacked pans: Let pans cool completely before stacking. Place a folded towel, a paper plate, or a store-bought pan protector between each skillet so metal and coatings do not rub. Hang pans if you can, or stack them in a dry cabinet with the heaviest pan on the bottom. Checkpoint: shake the stack gently. If pans slide and clank, add another barrier.
6. 6. Re-season or repair when the surface changes: If bare iron looks dull, feels rough, or food starts sticking, clean it well, dry it, and repeat the thin-oil seasoning step. If a nonstick coating is scratched, flaking, or peeling, replace the pan, because the coating cannot be restored. Common mistake: trying to season a nonstick pan. It will not rebuild the factory coating.

Storage products that work for heavy cookware

• Store-It-All Tote - 11.8 Gallon: This 2 piece set of 11.8 Gallon Store-It-All totes is great for keeping your dorm, closet, or garage organized. The lid is designed for a bungee cord or strap to keep the tote secure while in a vehicle trunk or on a shelf. See other items in this series to create a modular storage system: this bin can be stacked with the 3 gallon, 5 gallon and 19 gallon Store-It-All Totes. Made in USA. If your skillet collection has outgrown the kitchen, a lidded tote keeps pans dust-free and protected in a garage or closet, and the bungee-ready lid helps secure the bin when it is moved or stored on a high shelf.