Mods will prob redirect this which is ok.

Is it pooling on 1 side?
We heat ours back up with oil and swirl it around in pan.let the oil burn off until pan looks dry..
That's how we season ours

That looks sticky. Did you wash it well first? May have had a anti rust coating on it. I heat in oven at 400 for an hour. Cool and treat with Crisco or lard. Back into the oven upside down and heat again. Put something below to catch any drips. Let cool and wipe down.

I should add, when I reheat I don't heat enough to burn the oil/grease. Don't want it smoking.

What are you using to season it with? And are you trying to do it with just 1 heavy coat, or several light coats? Also, did you degrease the pan before the original seasoning?
Never had a problem doing 3 thin coats of vegetable or canola after thouroughly degreasing the pan and cleaning it first. Also I always preheat the pan before applying the first coat to make sure Im not trapping any moisture in. 350 degrees is what I use.

Scrub your pan good with a Brillo pad and rinse well. Dry the pan.

I use flax seed oil to season my cast iron pans. The kind that comes in caplet form as a dietary supplement. Warm the pan to drive out any remaining moisture. You don’t need to get any warmer than you can touch.

Preheat your oven to 250*F.

Coat the warm pan with flax seed oil. Use a paper towel to wipe up any pooling, you are not trying to wipe clean.

Place in oven upside down for an hour. Remove and let cool.

Flax seed oil is supposedly best, it creates the hardest layer. I use canola. I googled it a while back and they said to scrub it good to degrease and get any impurities off. Then heat it up for a bit to get any moisture out. Preheat your over as hot as it will get and coat the entire pan in oil, inside, outside and handle. Not heavy just a good layer. Put it in the oven and shut off the heat and just forget about it. Works great for me.

Thanks for the advice. I clean pan good, i use regular vegetable oil..nice even coat
Preheat and bake for 1 hour at 375°.

Might be a dumb question but what is the benefit of cooking with cast iron? I have one but use non stick pans mostly.

Trap Star said:

Thanks for the advice. I clean pan good, i use regular vegetable oil..nice even coat
Preheat and bake for 1 hour at 375°.

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Turn your oven up as hot as it'll go. That's where you're messing up.

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hunterrep said:

Might be a dumb question but what is the benefit of cooking with cast iron? I have one but use non stick pans mostly.

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Miss using my irons. Had one pan at home for eggs that allowed flipping them with a flick of the wrist the same as the chef pans where I used to work.
Iron treated properly and individual pieces sanctified for certain tasks can be nonstick.
For starters ,it adds some iron to your diet.
Then ,it holds a more consistant heat ,compared to thinner or faster conductive materials. Instead of heat ramping up and down and slower recovery of desired temp. Browning a roast on all sides would be a good example if compared to other wares.
The reduction in the use of cast iron can be traced to the use of modern detergents.
Todays folks are bound and determined to make sterile by stripping seasoning off iron ,and to violate iron ware by leaving taco seasoning ect. set in a " dirty" skillet.

Cast iron is best on a flame and not electric burner. Consistent heat that doesn’t cycle like an electric burner does.

Luv2hunteup said:

Cast iron is best on a flame and not electric burner. Consistent heat that doesn’t cycle like an electric burner does.

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I like gas over electric. Some may laugh however, this nu wave cook top is amazing with cast, better than my gas stove on power burner.

I use it a good bit. When we travel on turkey trips for two weeks we cook everything on it. We used to bring a deep fryer for turkey, not anymore. It boils water faster than anything I've seen. It's weird responsive too, you have a pot about to boil over, you hit the next lowest setting it reduces your bowl instantly.

I know as seen on TV crap is labeled as junk, this thing is legit..

Clean your pan and start over. I always fry chicken in my unseasoned cast iron skillet and dutch ovens. The oil is at 350 for at least 30 minutes and once the chicken is done I leave the skillet on the stove to cool down. Once cool drain the oil and take a paper towel to the skillet. You are done and ready to cook whatever you want.

Anybody try rubbing cast with salt? I tried it after I heard an old timer swear by it to keep things from sticking. I think it helped.

Use salt to scour it.

My grandma always used to salt the pan if she was cooking burger, said it wouldn't stick that way. I think that she washed that pan though. I have it now, seasoned it a few times, but don't bother any more. I cook breakfast in it almost every day, either frying bacon or using bacon grease. Scrape off with the spatula and wipe out with paper towel. Occasionally it gets rinsed after taco meat, spaghetti, sausage gravy, etc. Frying chicken or fish leaves good results, just wipe it out when done.
Ok, I'm hungry now, time to go make breakfast..