Holly in FL Posted October 28, 2008 Share Posted October 28, 2008 I starting using cast iron about 2 years ago. I bought the pre-seasoned pans...but, over time...they have lost that black coloring. They need to be reseasoned. So, since it's a nice, cool day today in Florida...I decided to get to work on reseasoning my pans. Well, I did the first one this morning...didn't realize there would be SO much smoking in the oven...gag, cough...and, now my pan is sticky. What did I do wrong? I put a light coating of Crisco on the inside and outside...turned the pan and lid face down in the oven...put tin foil on the bottom rack to catch the dripping oil...left it in for about an hour in a 350 oven...turned off the oven and left the pan and lid in there for another hour to cool...and, now it's sticky to the touch. Ugh!! Any help on how to fix this? Please?! Thanks! ~Holly Quote Link to comment Share on other sites More sharing options...
Once Posted October 28, 2008 Share Posted October 28, 2008 (edited) I had sticky pan issues about 3 years ago. I found a grapeseed oil that is cleaner and makes a smoother finish when it is done. When reseasoning, the smoking issue is normal and can be a real mess. I have found it better to season regularily each time and add a new coat over the previous one and not let it get too worn off. I make sure not to scrubb too hard or use soap...just really hot water. If I do that, it does not ever get to the point of needing to be completely reseasoned...which is undersirable, as you have found out. I hope you get some other anwers to help you on your way. Cast iron pans are wonderful alternative to non-stick. Oh, to answer your question, reseason it with another oil, perhaps turn the oven up higher and leave it in longer. Messy but worth it. Be careful not to put to much on as that will make a mess in your oven and will smoke regardless of how you do it. Edited October 28, 2008 by Once forgot something Quote Link to comment Share on other sites More sharing options...
Vida Winter Posted October 28, 2008 Share Posted October 28, 2008 Holly, it's just what happens when you season a pan like that. I just did it with a dutch oven and had the same experience- yuck. To remedy this, just use the pan. A lot. The black color will come back eventually. I have even been known to use steel wool to get junk off my pan; the sticky stuff eventually burns off. ~Dana Quote Link to comment Share on other sites More sharing options...
Holly in FL Posted October 28, 2008 Author Share Posted October 28, 2008 Thanks! I have a feeling I should not have done the outside of the pan. That is the part that is most sticky...not the inside as much. ~Holly Quote Link to comment Share on other sites More sharing options...
Matryoshka Posted October 28, 2008 Share Posted October 28, 2008 I just season my pans on the cooktop - I rub oil into it with a paper towel and then put it on high for a while. Don't do the outside. I know that isn't exactly the method usually suggested, but I almost never have to do it (usually just if I had to go at it with steel wool), and it's less and less often as the pans get older. They are wonderfully non-stick. Quote Link to comment Share on other sites More sharing options...
LizzyBee Posted October 28, 2008 Share Posted October 28, 2008 I wash my cast iron pans then dry them on a hot burner. After they cool off some, I use a paper towel to coat the inside with a very light layer of crisco. This method works great. Seasoning the pans in the oven didn't work well at all for me - everything I cooked stuck to the pans. Quote Link to comment Share on other sites More sharing options...
Parrothead Posted October 28, 2008 Share Posted October 28, 2008 I don't think I've ever had to re-season my cast iron after the initial seasoning. I have gotten the stickies every once in a while. I just bake the pan a while longer. Quote Link to comment Share on other sites More sharing options...
Holly in FL Posted October 28, 2008 Author Share Posted October 28, 2008 Thanks, everyone! I e-mailed Lodge...and, they said to put it back in the oven at 400* for another hour. I was told I probably put too much Crisco on the pan. I thought I had put a light coating...but, I'll put on less for the rest of the pans. Thanks! ~Holly Quote Link to comment Share on other sites More sharing options...
Vida Winter Posted October 28, 2008 Share Posted October 28, 2008 Thanks, everyone! I e-mailed Lodge...and, they said to put it back in the oven at 400* for another hour. I was told I probably put too much Crisco on the pan. I thought I had put a light coating...but, I'll put on less for the rest of the pans. Thanks! ~Holly Bwaaah. Now you have to smoke up the oven again. Hope this does the trick! ~Dana Quote Link to comment Share on other sites More sharing options...
ma23peas Posted October 28, 2008 Share Posted October 28, 2008 I also heard you're not supposed to use soap at all in cleaning these...just wipe clean if possible.. Tara Quote Link to comment Share on other sites More sharing options...
Holly in FL Posted October 28, 2008 Author Share Posted October 28, 2008 Dana...actually, nothing smoked this time because I took out the foil that had drippings and replaced it with new foil. The pans had very little oil left on them and I surely didn't add more! Can you believe it worked? The pans are still hot, so it's hard to tell if ALL the stickiness is gone...but, I did feel the lid lightly with my finger and it is MUCH better than it was! Smiles! ~Holly Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted October 28, 2008 Share Posted October 28, 2008 My mother reseasoned pans (we only had cast iron for frying when I was a child) just by putting olive oil in the pan, making sure it was wiped all over the inside (outside was ignored) then heated it on the gas ring until it smoked a bit. Best wishes Laura Quote Link to comment Share on other sites More sharing options...
lwilliams1922 Posted October 28, 2008 Share Posted October 28, 2008 i put a very light amt of crisco after every time I wash the pans. then I store them in the oven. So if when ever I cook with the oven a couple of empty pans are in there cooking as well. Quote Link to comment Share on other sites More sharing options...
Once Posted October 28, 2008 Share Posted October 28, 2008 I'm glad you have success. They are wonderful when they are well seasoned but it takes practice to get it right. Quote Link to comment Share on other sites More sharing options...
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