No, a cast iron pan does not need to be seasoned every time you use it. Seasoning is the process of creating a layer of polymerized oil on the surface of the cast iron to provide a natural non-stick coating and protect the pan from rusting. Once properly seasoned, the pan becomes more resilient to sticking and is easier to clean.
If your cast iron pan is well-seasoned and you use it regularly, you generally don't need to re-season it after every use. Seasoning builds up over time with repeated use and proper care. However, there are a few essential steps to follow after each use to maintain the seasoning and keep the pan in good condition:
Clean it promptly: After cooking, clean the cast iron pan as soon as possible. Use hot water and a soft sponge or brush to remove any food residues. Avoid using soap, as it can strip away the seasoning.
Dry it thoroughly: Towel-dry the pan immediately after washing to prevent rust formation. You can also place it on a stovetop burner set to low heat to ensure it's completely dry.
Apply a thin layer of oil: After cleaning and drying the pan, apply a very thin layer of oil (such as vegetable oil or flaxseed oil) to the entire surface of the pan, inside and out. This helps maintain the seasoning and provides extra protection against rust.
Store it properly: Store your cast iron pan in a dry place to prevent moisture buildup and rust.
While seasoning your cast iron pan two to three times a year can be beneficial for maintaining its non-stick properties and overall longevity, it is not necessary after each use. The key is to develop a good seasoning base over time and ensure you clean and dry the pan properly after each use to avoid rusting.
If you find that your pan's seasoning is deteriorating or food is sticking more frequently, you may want to re-season it to restore its non-stick properties. Otherwise, with regular use and proper care, your well-seasoned cast iron pan should serve you well for many meals to come without the need for constant re-seasoning.