DIY Cast Iron Seasoning Balm
If you’ve ever cooked with cast iron, you know there’s something special about it. I love cast iron. I literally have a stack of cast iron pans on my stove all the time! A well-seasoned skillet doesn’t just fry an egg—it tells a story. Every meal adds a little more character, a little more history. But to keep cast iron in good shape, seasoning is a must. And while you can always rub in some oil, I’ve found that making a simple seasoning balm is not only convenient but also a fun and practical.
Needing a seasoning.
Why Make Your Own Seasoning Balm?
For me, it started with frustration. Bottles of oil were messy, and I always seemed to pour out too much when all I needed was a thin layer. Then I tried a store-bought seasoning paste—great idea, but the price tag wasn’t. So I thought, why not make my own?
Here’s why it’s worth trying:
It’s natural. You know exactly what’s in it—just good, old-fashioned fats.
It’s economical. You can make a batch for a fraction of the cost of store-bought.
It’s handy. Tins of balm are easy to store in the kitchen, toss in a camping bag, or even give as gifts.
It works. That thin, even layer seasons beautifully without the drips and mess.
Choosing Ingredients
Traditionally, cast iron was seasoned with animal fats, and for good reason. Both lard and tallow make excellent bases for seasoning balm.
Lard – soft and spreadable at room temperature, giving the balm a creamy texture.
Tallow – firmer and more shelf-stable, with a higher smoke point that makes it excellent for building seasoning layers.
Optional: Beeswax – adds firmness so your balm holds shape in the tin and is less greasy when applied.
I like a blend of lard and tallow—it spreads easily, seasons well, and keeps for months.
Melting
My Cast Iron Seasoning Balm Recipe
Ingredients (makes about 4 oz):
2 oz beef tallow
2 oz lard
½ tsp beeswax (optional, for firmness)
Instructions:
Place the tallow, lard, and beeswax (if using) in a small pan or heat-safe jar.
Melt gently over low heat until fully liquid. I use a double-boiler.
Pour into round metal tins or glass jars.
Let cool completely before sealing.
That’s it—you’ve got your own cast iron seasoning balm!
All seasoned!
How to Use Seasoning Balm
Using the balm is as simple as cooking with cast iron itself:
Warm your skillet slightly.
Rub a pea-sized amount of balm over the entire surface (inside and out). I swipe a paper towel over my balm and then rub it on.
Buff it well with a cloth or paper towel so there’s only a very thin layer left.
Heat the skillet in your oven (or on the stovetop for quick touch-ups) until it lightly smokes.
Repeat as needed to build up a solid, shiny seasoning.
Remember: thin layers are the secret to good seasoning. Too much balm and you’ll end up with sticky residue.
Tripled recipe
Storage & Packaging
I pour mine into round metal tins—simple, practical, and rustic-looking. They slip right into a kitchen drawer. Stored in a cool, dark place, the balm should last several months without issue. If you’re planning to give them as gifts, adding a farmhouse-style label makes them look downright charming.
Final Thoughts
There’s something satisfying about making your own cast iron seasoning balm. It ties into that old wisdom: use what you have, keep it simple, and make it yourself when you can. Not only does this balm keep your cast iron in top shape, but it also feels good knowing you’ve created it.
So next time you fry up breakfast in your skillet, think about the care that goes into keeping it seasoned and ready for generations of good meals. Give this balm a try—you may never go back to bottled oil again.
My Mantra
Stay rooted,
Roxanne
