Start with a clean, dry pan. Rub a thin layer of neutral oil (we recommend organic canola) over the surface. Heat it until the oil smokes, then wait as the smoke settles and polymerizes into the iron—that’s what forms the black protective layer.

If your pan has a wooden handle, season it on the stove. If not, you can use the oven.

With every layer of seasoning, your pan becomes more naturally nonstick and more uniquely yours.