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How To Make Cast Iron Pans Non-Stick

How To Make Cast Iron Pans Non-Stick – I was on the search for a non-stick pan that didn’t contain harmful chemicals and had a non-stick surface that lasted a LONG time. Through trial, error, and a lot of messed up pans along the way… I found my forever pan – cast iron pans. The brand I found was Lodge Cast Iron purchased at Walmart. They’re very inexpensive when compared to stainless steel pans that don’t work nearly as well as cast iron when it comes to non-stick.

However, I found out the hard way that if it comes pre-seasoned, it’s not completely seasoned. The true test is cooking scrambled eggs. And, when it’s not completely seasoned, that’s the worst mess to clean.


I did a little research and found how to properly season cast iron pans to make them non-stick.

1 – Start with clean, dry cast iron pans. Preheat your oven to 200 degrees. Place the pans in the oven for 10 minutes. This will make sure they are completely dry. Remove the pans from the oven and increase the heat to 300 degrees. While waiting for the oven to heat up, use a clean paper towel to apply a very thin coating of oil to the pan. I used avocado oil because that’s what I had on hand, but I’m hearing that grape seed and sunflower oil work better. Then place the pans upside down in the oven for another 10 minutes.

2 – Remove the pans and increase the heat to 400 degrees. Wipe excess oil from the pans and put them back in the oven. This time, let them sit in there for one hour. Turn off the oven, but keep the pans in the oven for another hour or so until it cools off. You can repeat this process several times if you’d like.

Additionally, the pans will continue to become increasingly non-stick the more you use them.

So, if you’re wondering if it works, I can confirm that once I seasoned the cast iron pans correctly, they were in fact NON-STICK! Sometimes it’s not perfect, so you’ll need a pan scraper and possibly the chainmail scrubbing pad. Scrambled eggs are always a good test and if the pan is seasoned properly, it is MUCH easier to clean.

Upkeep is not difficult. After each use, I hand wash it and dry it promptly and thoroughly. Then, I apply a very thin layer of oil to the entire surface.


Cast iron is safe and natural. It can handle any type of utensil…no scratches here! You can cook with a cast iron pan over any heat source, even glass top stoves. These Lodge cast iron pans are versatile. Fry bacon on the stovetop. Bake a cookie in the oven. Sear steaks on the stovetop. Cook fish over a campfire. All in the same cast iron skillet. I like how the food cooks with the cast iron pans. You get a nice sear on the food and the heating element does a better job than with the other pans I’ve used. They’re heavy duty and practically invincible… except for rust… but that can be avoided. Cast iron pans are VERY affordable compared to other pans.


Handles can get extremely hot during cooking (use silicone grips sold separately)
Will rust if not cared for
Somewhat difficult process to season them / treat them to make them non-stick


after properly seasoned…..

  • Keep them AS DRY AS POSSIBLE after you wash them (or they will rust)
  • Apply a thin layer of oil after use

One last tip for the cast iron pans…I also have the silicone grips for the handles since they get hot. It is a bummer that these (and lids) are sold separately.


I hope you find this How To Make Cast Iron Pans Non-Stick post helpful.

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