There’s actually a scientific component to cast iron seasoning, as explained by Healthline. By applying heat to the oil inside the skillet, you are polymerizing the fat within the oil, which is a fancy way of saying you’re changing the consistency of the oil to a solid. This solid form of fat seeps into the tiny cracks and crevices of cast iron, which then creates a dependable non-stick coating. To effectively season a cast iron pan, all you need is cooking oil and temperatures ranging from 450 to 500 degrees Fahrenheit, which can be achieved by placing the oiled cookware in your oven.
Along with creating a smoother surface, seasoning also extends the lifespan of the cookware exponentially. Consider that a standard non-stick pan typically has a lifespan of no more than five years, no matter how diligent you are about cleaning and maintenance. Conversely, a well-cared-for cast iron pan can last virtually forever and can even be gifted to the next generation of cooks with the right maintenance techniques.