Just like a cast iron pan or skillet, a forged iron pan must be seasoned before use. Seasoning an iron pan is absolutely essential as it prevents the pan from rusting and also builds a non-stick surface that will require less oil and make for much better cooking.

This and a few basic rules will ensure that you get the very best out of your pan and make it last forever. The process below is exactly the same for our Turk Forged Iron Frying Pan as it is for a regular cast iron pan.

Seasoning an iron pan

An iron frying pan will generally ship out with a light coating to prevent rust during storage and shipping. The first thing you need to do is give the pan a thorough clean with regular dish soap to remove this. After this, your pan should never see soap again.

After the pan is cleaned, make sure it is completely dry. It is a good idea to heat it on the stove for a little while to get rid of any moisture.

Using a high smoke point oil like canola or soybean oil, completely coat every part of the pan inside and out. Then throw your pan in the oven at around 200C for about an hour. Then allow the pan to cool right off. This might take some time for thicker cast iron pans.

It’s a good idea to re-coat the pan in oil from time to time between uses to maintain the seasoning.

Use and care

Always use an oven mitt or tea towel when handling a hot pan. While it is great that forged iron pans can go directly into the oven, the steel handle will conduct heat and can get very hot.

After use always let your pan cool slowly and avoid putting iron pans straight under cold water as this could cause fissures or warp the shape of the pan.

Simply wash the pan with hot water after use.