Kitchen Questions: #1 Cast Iron Skillet Seasoning

[BigBlueHen53]

Sure hope someone can help me. My skillet has lost its seasoning somehow. Before I continue, let me say that I've cooked in this skillet for years and I DO know how to take care of it. I know how to freshen its surface (more on this in a minute). But something went horribly wrong the last time I treated it. Instead of the slick, shiny surface I expected when I took it out of the oven, I saw a sticky, tacky, "cobbled" surface. So I went back to Square One. I even Googled to be sure I was doing it right. Here are the steps I've taken tonight, but it's not helping. Ideas, anyone?

1. Wash, rinse and thoroughly dry the pan.
2. Lightly oil the pan, wiping it nearly dry with a paper towel.
3. Place the pan upside down in a 450° oven and leave it there for one hour. Turn off the oven and let the oven and pan cool.
4. When the pan is cool, repeat, then repeat again.

I feel like I somehow need to remove this sticky surface and start over, but ... how would I do that?

 

[U_Stormcrow]

Coarse Salt (kosher, pickling, etc). Green Scrubby pad. (Scotch Brite, NOT Brillo!)

If you really truly want to start over, grab the brillo and scour it clean. Or green scrubby plus dish soap.

Typically, I find the "sticky" comes from not wiping enough oil off between coats. Rather than oiling the pan, then wiping off, I usually spray a paper towel w/ cooking oil, then use the towel to wipe the pan.

That said, I've only had to re-cure my cast iron a few times in my life, most of my pieces are 30+ years old. Cracked my original pan in half (don't ask).

Only oil and remove, bake, repeat, when a pan has truly been thru the ringer - or is brand new.

 

[BigBlueHen53]

Thanks, Storm.

 

[BigBlueHen53]

I think what MIGHT have happened .. is I may have used too much oil, put the pan in right-side-up, and taken it out of the oven hot, last time I seasoned it. Not sure. But I'm not always 100% clear-headed these days and I get distracted. The evidence looks like that may be what I did though I'm not certain. Regardless, I will do as you recommend. I want my shiny back, lol!

 

[Bawkbok]

I've heard or read somewhere ages ago to never use dish soap on cast iron to clean it. It makes it rust. I always used super hot water to let it soak (too hot for my hands to wash). I also always used Crisco oil. I've never tried Mineral oil but thinking that might work as well.

 

[U_Stormcrow]

Of course. A good piece of cast iron is a thing of beauty.

Also, while we are sharing tips re: cast iron.

1) Don't cook acidic foods in it - most people know this already. Tomato sauces are particularly hard on them.

2) A great way to "maintain" your cure? White gravy/sausage gravy. The process of making a roux, with oil and flour, cooking it to the desired color while gently moving it about, then adding a significant quantity of liquid (i.e., milk) does a marvelous job of ensuring a reasonably even, thin coat of oil works into any open pores, while the sudden cold liquid and scrapping (I use a plastic/nylon "spoonula" or a square nose slotted spoon, depending) helps ensure no fond sticks to the bottom.

 

[U_Stormcrow]

I think what MIGHT have happened .. is I may have used too much oil, put the pan in right-side-up, and taken it out of the oven hot, last time I seasoned it. Not sure. But I'm not always 100% clear-headed these days and I get distracted. The evidence looks like that may be what I did though I'm not certain. Regardless, I will do as you recommend. I want my shiny back, lol!

I think that's entirely plausible. Have done it myself.

 

[tlcmurphy]

I don’t think you should use mineral oil on something you’re going to cook in.
We had cast iron cookware when I was a kid, I remember no water or soap and thinking that was gross. My Dad cleaned it by scrubbing with salt, and then periodically seasoned it by wiping them down with cooking oil on a cloth and baking them.
It’s been decades, but I think you may just have too much oil on it.

 

[BigBlueHen53]

I've heard or read somewhere ages ago to never use dish soap on cast iron to clean it. It makes it rust. I always used super hot water to let it soak (too hot for my hands to wash). I also always used Crisco oil. I've never tried Mineral oil but thinking that might work as well.

You can wash it with dish soap if necessary, just dry it really well after. (Like after making gravy in it as per Storm's recipe above.) I always (until I "ruint" it, lol) set it on the stove to dry over medium heat, then wiped it out with a little oil on a paper towel. But many times, like after baking corn bread in it, I'd just throw some kosher salt in it and give it a good polish with a dry paper towel. I would not soak it, I felt it would absorb the water and be more likely to rust? Guess not.

 

[BigBlueHen53]

I don’t think you should use mineral oil on something you’re going to cook in.

I agree although I don't really know...

We had cast iron cookware when I was a kid, I remember no water or soap and thinking that was gross.

I agree with this too! A lady friend of mine from church said she never washed her iron skillet and I thought, Lady, I am never eating at your house!

My Dad cleaned it by scrubbing with salt, and then periodically seasoned it by wiping them down with cooking oil on a cloth and baking them.
It’s been decades, but I think you may just have too much oil on it.

I think you're probably right.