How To Season Cast Iron Cookware

Cast iron cookware has earned its place in kitchens for a reason. It holds heat exceptionally well, its versatile, and can be used with stove tops, ovens, and even open-fire cooking. When properly maintained, it also improves with every use, rather than just wearing out. But all of that performance depends on one essential factor: seasoning. Without it, cast iron is raw, porous metal that is prone to rust, reactive to moisture, and more likely to stick. With proper seasoning, your cookware will maintain a smooth, naturally non-stick surface built to last.

Our newest product, Cast Iron Seasoning, is a wax-based conditioner designed to simplify that process. Crafted with safflower oil, which has one of the highest smoke points of any natural oil, and fortified with all-natural beeswax, it's perfect for effortless maintenance. Apply it lightly after each use, or work it into a thorough heat seasoning process for longer-lasting protection.

Why Cast Iron Needs Seasoning?

Seasoning is a thin protective-layer that bonds to the surface of cast iron to protect it from rust. Over time, it forms a hardened barrier that fills the metal’s pores, further helping prevent rust while preventing food from sticking. As these layers build, they create a dark, smooth finish. The key is consistency and to season cast iron often, sometimes after every use until a barrier is formed.

Cast Iron Seasoning vs. Cast Iron Oil

Both our Cast Iron Seasoning and Cast Iron Oil are designed to help protect and maintain cast iron, but they serve slightly different purposes. Here's a breakdown.

Cast Iron Seasoning is a wax-based conditioner formulated for easy application. It can be applied without heat, making it especially useful for quick, everyday maintenance. Combined with high-smoke point safflower oil, it performs well whether you’re doing a simple wipe-on application or building layers with heat seasoning. The addition of beeswax however, helps create a moisture resistant barrier while giving the cast iron surface a smoother, finished feel. Overall, it’s designed to make maintaining cast iron more convenient.

Cast Iron Oil, while it can be applied without heat as a quick rust prevention, its more ideal for first-time heat seasoning and deep restoration, where a penetrating oil is required. It's made with high-smoke point (high oleic) safflower oil and can be safely heat seasoned at temperatures as high as 450˚F before you'll see any significant smoke. Because of the extra-high smoke point, it's a prized choice for professional chefs.

In short, Cast Iron Seasoning is formulated for simple, everyday protection, and versatility, while Cast Iron Oil is better suited for heat-seasoning and deeper restoration.

CAST IRON SEASONING - Made with Natural Ingredients

Walrus Oil Cast Iron Seasoning is made with only natural, food-contact safe ingredients, each with a clear purpose. Beeswax creates a moisture-resistant barrier and adds a smooth finish. Safflower oil penetrates the surface to support the seasoning layer and help prevent rust. Lastly, our final ingredient, Vitamin E stabilizes the formula naturally, extending shelf life without synthetic additives. With Walrus Oil, there's no guessing when it comes to what goes in to all of our products. We believe in complete transparency and that's why our formulas contain no secret ingredients.

How to Season Cast Iron (Two Approaches)

Non-Heat Application
To prevent rust and to maintain cast iron without heat, clean and dry cast iron cookware then simply wipe on a coat of Cast Iron Seasoning until surface is adequately coated, leaving no standing wax behind. For cast iron cookware, it's recommended to reapply after every use to continually build a protective barrier.

Heat Application
Clean cast iron and oven to prevent excessive smoke and fire risk. Then Preheat oven to 325˚-350˚F. 350˚F is ideal and you may see light smoke above 350˚F. DO NOT heat above 390˚F. Wipe on a thin coat of Cast Iron Seasoning. Make sure there is no standing wax. Bake the Cast Iron: When the oven is fully preheated, place an old cookie sheet on the bottom rack to catch any wax that may drip from the cast iron. Place the seasoned cast iron dish-side down on the middle rack. Let it bake for 30 minutes to 1 hour minimum. Crack the oven door open during the entire baking time. Closely monitor for safety. Cool Down: Once the desired bake time has passed, turn off the oven and leave cast iron to cool off. Use caution as you would when cooking food. Call fire department during an emergency.

Conclusion

In summary, maintaining cast iron cookware comes down to consistency and using the right conditioner. The key is applying thin, even coats regularly to build and preserve a reliable seasoning layer over time. A quick wipe-on application supports everyday maintenance, while heat-based seasoning helps restore and strengthen the surface whenever needed. For quick, effective, everyday care, Cast Iron Seasoning offers an easier, wax-fortified solution that protects, conditions, and builds seasoning without requiring heat every time. For more traditional, heat-based seasoning, Cast Iron Oil remains a reliable option.

Walrus Oil Cast Iron Seasoning simplifies both approaches. Made with beeswax, safflower oil, and vitamin E, it provides a straightforward way to condition, protect, and extend the life of your cookware while preventing rust.