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Message
Seasoned Cast Iron Skillet- Now Sticky
Posted on 1/28/18 at 10:25 am
Posted on 1/28/18 at 10:25 am
I have a cast iron skillet I haven't used in over a year, and since I had the house to myself yesterday, I decided to re-season it.
It didn't have any rust, so I didn't strip it down. I rubbed it down with a layer of Crisco (not super thick) and placed it in my oven (upside down) and turned it on to 350 for one hour. Then I turned off the oven and allowed it to cool down slowly (left oven door closed).
When I removed it there were several spots that were real sticky (especially on the bottom). I tried to wipe it off with a warm wet rag, but that didn't remove anything- basically smeared the sticky layer around and now has yellow smears on it.
Did I put too much Crisco on it? Did I have the oven temp too low or not bake it long enough?
Should I wash it in hot soapy water and try to re-season it?
It didn't have any rust, so I didn't strip it down. I rubbed it down with a layer of Crisco (not super thick) and placed it in my oven (upside down) and turned it on to 350 for one hour. Then I turned off the oven and allowed it to cool down slowly (left oven door closed).
When I removed it there were several spots that were real sticky (especially on the bottom). I tried to wipe it off with a warm wet rag, but that didn't remove anything- basically smeared the sticky layer around and now has yellow smears on it.
Did I put too much Crisco on it? Did I have the oven temp too low or not bake it long enough?
Should I wash it in hot soapy water and try to re-season it?
8
Posted on 1/28/18 at 10:32 am to Tear It Up
Easy answer: too thick.
Clean it up in the sink (as long as you don't sandblast it, you aren't going to kill it). Then all you need is a dab of oil on a paper towel, rub all over, then a second paper towel to dry it off.
There will still be a thin-thin layer of oil on the pot, which is what you want. Heat it up, cool it down, and enjoy.
BTW I just did this with a pot I've ignored for a year in order to make Roger's Black Eyed Pea Jambalaya (see thread below). Worked just fine.
Clean it up in the sink (as long as you don't sandblast it, you aren't going to kill it). Then all you need is a dab of oil on a paper towel, rub all over, then a second paper towel to dry it off.
There will still be a thin-thin layer of oil on the pot, which is what you want. Heat it up, cool it down, and enjoy.
BTW I just did this with a pot I've ignored for a year in order to make Roger's Black Eyed Pea Jambalaya (see thread below). Worked just fine.
Posted on 1/28/18 at 10:38 am to DoctorTechnical
I'll second the Doc. If you can still see/feel the oil before heating, you need to wipe more off. If you want a thicker seasoned layer, you just have to build it up one at a time. No shortcuts, unfortunately.
Posted on 1/28/18 at 10:59 am to Tear It Up
Heat it up on the stove top and wipe off excess oil and you should be fine.
Posted on 1/28/18 at 11:24 am to DoctorTechnical
Thanks Doc.
I just got done washing and scrubbing it in warm, soapy water and was able to get most of the sticky buildup off.
I dried it off good and put a light coating of vegetable oil on it, and wiped off any excess with a clean paper towel.
It's now in the oven at 350.
How often do I need to do this before cooking something like cornbread in the skillet?
I guess I'm used to dealing with my parents and grandparents cast iron cookware that has 20-40 years worth of seasoning.
I just got done washing and scrubbing it in warm, soapy water and was able to get most of the sticky buildup off.
I dried it off good and put a light coating of vegetable oil on it, and wiped off any excess with a clean paper towel.
It's now in the oven at 350.
How often do I need to do this before cooking something like cornbread in the skillet?
I guess I'm used to dealing with my parents and grandparents cast iron cookware that has 20-40 years worth of seasoning.
Posted on 1/28/18 at 11:40 am to Tear It Up
quote:
How often do I need to do this before cooking something like cornbread in the skillet?
Make a roux or deep fry in it and it will be ready to go.
Posted on 1/28/18 at 11:49 am to saintsfan1977
Or just fry up some bacon. You'll get a feel for the balance of how hard you can clean it post-use (pretty hard) and how thin of a post-use re-season layer you'll need to apply (pretty thin).
And you'll have some bacon -- and fat -- that can be used to make anything taste better.
One tip: for a long time I thought that a properly seasoned cast iron pot should feel somewhat like a non-stick (Teflon) surface. Nope. It's hard to describe: anyone want to take a swing at it?
Enjoy!
And you'll have some bacon -- and fat -- that can be used to make anything taste better.
One tip: for a long time I thought that a properly seasoned cast iron pot should feel somewhat like a non-stick (Teflon) surface. Nope. It's hard to describe: anyone want to take a swing at it?
Enjoy!
Posted on 1/28/18 at 11:57 am to DoctorTechnical
Salt and a metal spatula should be able to clean your cast iron most of the time.
Best part is when done you dump the salt residue in the trash instead of down your sink.
Best part is when done you dump the salt residue in the trash instead of down your sink.
This post was edited on 1/28/18 at 11:59 am
Posted on 1/28/18 at 12:02 pm to Tear It Up
Anyone else use this?
This post was edited on 1/28/18 at 12:02 pm
Posted on 1/28/18 at 12:07 pm to Tino
No, but someone would need to sell me on why these ingredients:
Should cost so much
quote:
The ingredients listed, in order, are: Organic Palm Oil, Organic Coconut Oil, Organic Sunflower Seed Oil, Vitamin E, Citric Acid
Should cost so much
Posted on 1/28/18 at 11:45 pm to Joshjrn
If you don't use your cast iron often, use mineral oil, since it won't go rancid.
Posted on 1/29/18 at 12:05 am to Tear It Up
I've heard flax seed oil is great for seasoning a skillet because it leaves the best/most durable film of hardened oil after seasoning.
Posted on 1/29/18 at 6:47 am to Tear It Up
build you a campfire and throw it in there.
Posted on 1/29/18 at 8:44 am to tigerdup07
quote:
build you a campfire and throw it in there
Or if you don't have space for a campfire, a single layer of burning coals in the grill will do. I cleaned one up a few years ago like that. I tried just getting it really hot on the gas side of the grill with the burners wide open, but what finally did the trick was being in the flames.
Posted on 1/29/18 at 11:46 am to Tear It Up
I restore cast iron and you put too much oil on it.
15 minutes @ 250.. then apply the oil. Back in for 15 more minutes @ 325, then take it out and rub it off with a new paper towel.
Place back in upside down and bake at 465 (or higher depending on the seasoning) for 1 hour.
15 minutes @ 250.. then apply the oil. Back in for 15 more minutes @ 325, then take it out and rub it off with a new paper towel.
Place back in upside down and bake at 465 (or higher depending on the seasoning) for 1 hour.
Posted on 1/29/18 at 11:07 pm to Tear It Up
Don't try to use soap to wash it off. Set your gas grill to about 450-500, place clean skillet on for about 40 minutes. Let cool a little, carefully remove and wipe excess oil off and add lite even coat of oil.
Posted on 1/30/18 at 9:24 am to Fearless_and_True
quote:
15 minutes @ 250.. then apply the oil
So many people forget this step. I either leave the oven on, or turn it down after cooking. Hit the pan with hot water and paper towels to remove any food. Then put it in there to warm back up. I just let it sit while we're eating whatever it is we just cooked. After dinner I take it out and lightly apply some oil then stick it back in. Do the dishes and then take it out and wipe any excess off, and back inside the oven, but then I turn it off. I never saw the need for 465 and higher, but if starting from scratch with clean metal I could see that being necessary.
Posted on 1/30/18 at 10:45 am to Tear It Up
I highly recommend Flaxseed oil. It cures harder to the pans than cooking oil. You can do without it but I find it can take more abuse. You can find it in the fridge at Whole foods etc.
Posted on 1/30/18 at 2:43 pm to Bill Parker?
quote:
If you don't use your cast iron often, use mineral oil, since it won't go rancid
I don't agree with this. Sure, if you leave straight up oil or fat in the pan, it will go rancid. However, the process of seasoning your pan chemically alters the oil or fat and that hardens and creates a chemical bond with the iron. A properly seasoned cast iron should never go rancid.
Posted on 1/30/18 at 3:13 pm to thedrumdoctor
This thread reminds me of a joke. I'll give you the condensed version.
The Lone Ranger and Tonto are out on the range, where they'd been for days without food. They were starving. Suddenly, Tonto gets off his horse and puts his ear to the ground. He looks up at the Lone Ranger and says "Buffalo come!" The Lone Ranger asks "how can you tell, could you feel the ground vibrating?" Tonto replies, "no, ear sticky".
The Lone Ranger and Tonto are out on the range, where they'd been for days without food. They were starving. Suddenly, Tonto gets off his horse and puts his ear to the ground. He looks up at the Lone Ranger and says "Buffalo come!" The Lone Ranger asks "how can you tell, could you feel the ground vibrating?" Tonto replies, "no, ear sticky".
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