Don't reseason your cast iron on a schedule

Only when it needs it, which is rarely. If you’re using it regularly and treating it right — oil, heat, not leaving it wet — that pan is basically seasoning itself every time you cook.

The signs are obvious when it’s time: food starts sticking badly, you see patches of rust, or the surface looks dull gray and dry instead of dark and glossy. That’s it. You don’t need to strip and reseason your pan every month like some internet recipe insists.

A frequently used pan that gets a quick stovetop oil wipe after cleaning? It might go years without a full oven reseason. I’ve got a Lodge skillet I use 3–4 times a week and I’ve never once done a proper oven seasoning. I just cook bacon, fry eggs, and wipe it down. It’s fine.

The one thing that’ll force a reseason: cooking a lot of acidic stuff (tomato sauce, wine braises) or letting it sit wet. That strips the seasoning. Then you’ll know — rust spots or sticky patches. Fix those spots with a stove-top touch-up, not a full strip-and-bake.

Trust your pan, not a calendar.