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Mar 5, 2012 12:52 PM

Re-Seasoning Cast Iron Skillet

So I'm trying to re-season my lodge cast iron skillet. I followed the instruction on the lodge website which is:

- Use vegetable oil and spread around inside and outside of the pan
- Put inside a 350 degree oven for one hour

so that's what I did, but when I took it out and let it sit I tried ti wipe it down with a paper towel and it was sticky and left a white residue on the pan.

Should I put it in longer? why is it sticky?

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  1. This was my experiance when I followed Lodge's direction. I love their pans, but not the seasoning directions. The pan needs to either be left in the oven much longer, or baked at a higher temp. I bake mine at 400 to 425 for about an hour then turn off the oven and leave it in until it cools.

    I suggest putting it back in the oven at 400 for about another hour.

    Another note. I don't have much luck with the seasoning that comes on lodges pans. I scrub most of it off with a SS pad and then begin my seasoning. If I try to season over the top of the seasoning that came on the pan, it later pops off the pan taking my hardwork on top of it with it.

    5 Replies
    1. re: dixiegal

      I don't have an stainless steel pad can i just use a regular dish scrub the one that has the sponge side and the other side is a scotch side?

      1. re: Dexinthecity

        Yes - use the scotch side with lots of Kosher Salt. Scrub the heck outa it. Don't be gentle.

        I also agree - HIGHER temps. 425 is good. Preheat the oven and you only need 30 min. Then I agree - turn off the oven and leave it in with door closed and let it cool slowly.

        I would give it at LEAST 2 treatments before use. 3 is even better. You won't regret it, and you will be amazed how non-stick it will get. My omelet just slid out this morning.

        Oh ... and I'd use canola oil or lard (a LIGHT coating), not vegetable oil.

        1. re: Dexinthecity

          >I don't have an stainless steel pad can i just use a regular dish scrub the one that has the sponge side and the other side is a scotch side?<

          While that would be fine to wash your pan after use, I don't think it would be abraisive enough to get off the seasoning that came on the pan.

          Since you have already started your seasoning process, I would just continue on by just baking it in the oven longer. Then after that layer is nice and hard, continue with 4 or 5 more layers, then start using it and reseasoning it again as needed.
          But if at sometime, you start to loose your seasoning, such as it starts to all flake off, you will need to either bake off all the seasoning and start over from scratch. You can look up many posts about cleaning off old seasoning layers. Some bake them off, some use lye or oven cleaner.

          Maybe you will get lucky and the original layer will hold for you.

          With a new pan, I will bake on about 5 layers then I will start to use it. After a few uses, (sometimes after one use) I will bake on another layer, then again after a few uses. I will repeat this until my pan is sufficently seasoned, then seasoning is much less often.

          1. re: dixiegal

            Or just use your pan with the less than perfect seasoning. Use a stiff SS spatula with a flat blade, and cook stuff that is less prone to sticking for the first few times (maybe a grilled cheese sandwich). Multiple seasonings are more about appearance anyway...the pan will work even if it isn't jet black.

            1. re: dixiegal

              Some folks will insist on bacon, but have found bacon causes trouble since it has its own gummie residue. Fried there's an idea!

        2. so I just re-washed the pan and scrubbed it down and re-seasoned with vegetable oil and put it back in the oven for an hour under 400 degrees. How many times should I do this?

          1. "Should I put it in longer? why is it sticky?"

            Yes, you should put it in longer. The sticky feeling is due to the oil being incompletely baked on.

            The MOST common mistake of seasoning cast iron and carbon steel pan is to use too much oil. Make sure the pan only has a very thin film of oil. Wipe it down with a paper towel if necessary.

            1. I followed the directions by Sheryl Canter on this site with excellent results


              1. It's probably sticky because you spread the oil too thick. I do agree that the Lodge instructions need updating (the instructions stamped on Wagner cast iron is similar). If you are seasoning with liquid veg oil (soybean, canola, corn, peanut) 350F is not quite hot enough...425-450 is probably better. I think that 350 was a good temp back when you would have used lard or shortening. Best results have been to oil lightly and season outside on the grill....season with the skillet or dutch oven upside down so excess oil can drip away.