How to Season a Cast Iron Saute Pan with Glass Lid

By ZWILLING, STAUB, MIYABI & DEMEYERE - Premium Kitchenware | Published: 2026-10-21

Category: How-to Guides

Learn the proper steps to season your Staub cast iron saute pan with glass lid, including tips to protect the lid and avoid common mistakes.

Quick answer

To season a cast iron saute pan with a glass lid, apply a thin layer of oil to the pan interior, bake it upside down at 450°F for one hour, and let it cool inside the oven. Keep the glass lid separate during baking to avoid thermal shock.

Why glass lid care matters during seasoning

The glass lid on your Staub cast iron saute pan is not designed for the high, dry heat of oven seasoning. Exposing it to 450°F can cause the glass to crack or the metal rim to warp. Always remove the glass lid before placing the pan in the oven.

After seasoning, the glass lid can be used normally on the stovetop. The lid's tight fit helps retain moisture during cooking, which is especially useful for braising and simmering.

Choosing the right oil for seasoning

Use an oil with a high smoke point, such as grapeseed, flaxseed, or vegetable oil. Olive oil or butter will burn and leave a sticky residue. The oil polymerizes onto the cast iron surface, creating a natural non-stick layer that improves with each use.

Step-by-step seasoning process

1. Clean and dry the pan thoroughly: Wash the pan with mild soap and warm water to remove any factory residue or dust. Rinse well and dry completely with a lint-free cloth. Place the pan on a low burner for 2 minutes to evaporate any remaining moisture. Common mistake: leaving water droplets inside the pan will cause rust spots during seasoning.
2. Apply a thin layer of oil: Pour a small amount of high-smoke-point oil onto a paper towel and rub it over the entire interior surface, including the sides and bottom. Wipe off any excess so the surface looks dry but slightly sheen. Checkpoint: too much oil will pool and create sticky patches. The layer should be almost invisible.
3. Bake the pan upside down: Place the pan upside down on the middle oven rack. Put a sheet of aluminum foil on the lower rack to catch drips. Bake at 450°F for one hour. Leave the glass lid out of the oven. Common mistake: baking right-side up causes oil to pool in the bottom, leading to uneven seasoning.
4. Cool slowly in the oven: Turn off the oven and leave the pan inside until it reaches room temperature. This gradual cooling prevents thermal stress and helps the seasoning bond firmly. Checkpoint: removing the pan while hot can cause warping or burn your hands. Patience is key.
5. Repeat for a stronger layer: For a more durable non-stick surface, repeat steps 2 through 4 two or three times. Each layer builds on the previous one, creating a dark, glossy finish. Common mistake: skipping repeats results in a thin seasoning that wears off quickly with acidic foods.

Product details

Buy Staub Cast Iron Saute pan with glass lid: Staub Cast Iron 3.5 qt Braiser With Glass Lid, Citron. Free shipping on orders above $79. The glass lid lets you monitor cooking without lifting the lid, but must be removed before oven seasoning to prevent damage.
Buy Staub Cast Iron Saute pan with glass lid