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Old 01-01-2007, 06:18 PM   #1
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Sticky cast iron skillet

Just wanted to introduce myself as I am new to this forum. I LOVE TO COOK and can't wait to start reading and researching all the tips and recipes. I do have a question.....I have a new cast iron skillet (Lodge) and I seasoned it by putting shortening in it and baking at 350 for 1 1/2 hours. I then turned off the oven and let it cool in the oven. I haven't washed it or even cooked in it yet and there is a sticky film covering the bottom of it (inside). What happened?? and how do I "fix" it?


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Old 01-01-2007, 06:24 PM   #2
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Welcome to the site. Did you wash it first before seasoning it or not even then? They ship with wax on them so that really needs to be washed off first before you do anything else. Use hot water and soap to do that.

Your seasoning process sounds correct. My only question is how much shortening did you use? My guess is that they sticky film is the result of using too much. You just want to put on a thin film.

If you are not happy with the way the seasoning came out then just wash well with soap and hot water and start over again. Good luck!

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Old 01-01-2007, 10:35 PM   #3
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Welcome to the forum!
  • If the wax wasn't washed out I'd start over per GB's instructions making sure to bake the pan upside down.
  • If the pan is evenly sticky across the bottom, I'd fry some stuff in it. You could bake the pan longer if you wanted to first.
  • If there seems to be a puddle of sticky stuff in a corner I'd use a spoon to dig out the puddle, then re season up side down, or just begin to fry, either way, reconciling myself to the appearance being uneven for a while.
There are tons of information and lots of opinions under the search button.
In any case good luck and good to have you in th community.
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Old 01-02-2007, 01:37 AM   #4
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Welcome to DC!

Sounds like al the info you need has already been addressed, good luck.
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Old 01-02-2007, 05:50 PM   #5
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Excellent advice in previous post....

I have a question however;...When seasoning your skillet did you put it in the oven right side up (like it would sit on your stove) or upside down..(with the inside facing down..? If you seasoned "right side up" that might explain the heavy coat(stickyness) in the bottom of the skillet...You might try in addtion to advice above...just put it back in the oven for another round at 350* for 1 hour with NO addtional shorting...What ever you decide...mostly just start using the skillet for frying only for a while...it will be perfect in the end!
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Old 01-02-2007, 06:06 PM   #6
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try to fry some onions in it, see what happens
You are what you eat.
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Old 01-02-2007, 07:38 PM   #7
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I did turn it upside down and put a cookie sheet lined in foil on the rack under the skillet to catch drips......It's possible ( ) that I used too much shortening. I will be frying chicken in it tomorrow evening so I'll see how it turns out.....
thanks for the help!!
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Old 01-02-2007, 08:26 PM   #8
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Make some fries in it if it still seems sticky.
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Old 01-03-2007, 08:05 AM   #9
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Did you say fried chicken??? Yum! Please fry two..I am on my way!
Your new skillet will turn out just fine!!!
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Old 01-03-2007, 08:24 AM   #10
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I follow a few different methods in combination to get an ebony black pan/wok in an hour or so. I picked these methods up in "Breath of a Wok", an essential book for people cooking with Cast Iron or Carbon Steel (in my humble opinion that is).

1. Scrub the heck out of it with mild soap, steel pad, and hot water.
2. Place over screaming high heat and let it open up for a good 10min or so. It may smoke some too as anything remaining burns off.
3. Add a couple cups of salt to the pan and scrub the pan with it over high heat until the salt turns dark and the pan begins to change in appearance.
4. Let the pan cool off & discard the salt.
5. Wipe the inside of the pan with canola oil and heat over high heat until it smokes and blackens.
6. Wash the pan out with water and a brush (no soap!). Wipe dry and wipe the inside with a papertowel dampened with canola oil.
7. Repeat steps 5 & 6 until you have a slick black coating on the pan surface.
8. Fry some minced green onions in the oil and from hence forth clean the pan as described in step 6.

Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
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