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I forgot to tell you that when I sealed my shillets, I actually had like a pool of hardened oil in two of my pans. One is still really shiny but the other two look scary. Should I turn them upside down and redo them? or try using them first to see what happens? What happens when I (put too much...

I've had three irion skillets that all keep sticking the meat to. I've been told that you could oil them, then bake them. What kind of oil would I use, and how high of heat do I use, and what tempature do I put them at? Can anyone tell me how to do this? :mellow: