Speeding up the Cast Iron seasoning process

[checkm8]

I am currently working on seasoning some cast iron pans in the oven and I am curious about the cooling phase.

I want to know if I can apply a second layer of oil while the pan is still warm instead of waiting for it to go stone cold. I tried this recently when the temperature dropped to around 250 degrees and the results seemed fine to me. But I am worried that I might be rushing things and that letting it cool completely is a necessary step for the layers to bond right. I want to save some time if possible but I do not want to ruin the finish by being impatient. It would be helpful to know if the metal needs that full cool down period to set the seasoning or if I can just keep going while it is still hot. Any help will be appreciated.

 

[BubblyCat]

The oil hardens with heat not because the pan cools. Adding a thin coat of oil while it is still warm helps it spread and stick better for the next bake.

 

[sweetsands]

@BubblyCat is right! Make sure you are not applying too much oil as it can leave a tacky surface. It is better to be patient with thin layers than to wait for the pan to cool completely.

 

[BigBob75]

I let the iron cool in the oven naturally until room temperature and then apply another coat (3 total) of very thin of Crisco until it just shines, no lumps. . I'm never in a hurry to season iron so it's no problem waiting. It works for me.

 

[Alan]

I let the iron cool in the oven naturally until room temperature and then apply another coat (3 total) of very thin of Crisco until it just shines, no lumps. . I'm never in a hurry to season iron so it's no problem waiting. It works for me.

I do the same. Wait till it cools.

 

[checkm8]

I just need more patience in seasoning my pans. It is best that you follow the right steps if you want to achieve good results.