applecrisp1
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Post by applecrisp1 on Dec 15, 2016 20:17:32 GMT -5
I try to be really careful and apply the thinnest layer of oil after I clean my Lodge skillet -- wiping it out with a paper towel to get rid of the excess.
Are there other reasons on why it gets sticky? I haven't used the pan in a few weeks, would that do it? Could it bet that the pan was perhaps cool when I wiped it down with oil? Or ......
I'm always interested on how people clean/treat their cast iron -- so I'm all ears for any tips too!
Thx.
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Post by PattiA on Dec 15, 2016 23:44:53 GMT -5
When I wipe my cast iron skillet down with oil, I follow that up with heating it in the oven. Pan in the oven, set oven to 500, turn off oven when it reaches temp, then let pan sit in the oven for a few hours. My understanding of cast iron seasoning is that the oi has to be heated to get the polymerization.
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Post by mcgee on Dec 16, 2016 11:26:30 GMT -5
Interesting. I have had the same problem with my cast iron skillets and have gone through about 3 for that reason. I'll try Patty's recommendation and see if that solves the problem.
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Post by wallycat on Dec 16, 2016 12:00:52 GMT -5
I rinse out and scrub out what I can after cooking; set it on a burner and heat it through and make sure all water is evaporated. Then I pour in the oil and rub it around and leave the burner on till I see my first shimmer. Occasionally, I will see a whiff of smoke (not ideal), turn off the burner and wipe, wipe, wipe up. If I get the rare sticky mess, I am not afraid to use soap *gasp* and re-season quickly, but most of the time, if you reheat the pan, the oil should sort of have more give to it and you can try to wipe it out as best you can.
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Post by mcgee on Dec 16, 2016 13:18:33 GMT -5
I rinse out and scrub out what I can after cooking; set it on a burner and heat it through and make sure all water is evaporated. Then I pour in the oil and rub it around and leave the burner on till I see my first shimmer. Occasionally, I will see a whiff of smoke (not ideal), turn off the burner and wipe, wipe, wipe up. If I get the rare sticky mess, I am not afraid to use soap *gasp* and re-season quickly, but most of the time, if you reheat the pan, the oil should sort of have more give to it and you can try to wipe it out as best you can. I do set it on the burner after scrubbing and rinsing with water to dry it out but I've never heated it AFTER I rubbed in the oil so I will try that either in the over or on top of the stove. |
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applecrisp1
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Post by applecrisp1 on Dec 16, 2016 13:57:32 GMT -5
Thanks all. I usually put it on the burner (after drying the cleaned pan) for a real short bit (but at low temp) to make sure I get the last of the water. And then I coat with a super light coat of oil. I've never heated it after that/before putting away.
Interesting to read all the ways people clean/maintain their cast iron.
A few months back I thought I would give it a another seasoning to make it even more nonstick. This is when you wipe it with oil, bake in the oven for a good while (can't remember how long). That wasn't a good move, it made my apartment kind of smoky (I didn't really see the smoke, just bothered my eyes). I won't be doing that again.
A vid of the Lodge website basically shows them washing it with a brush and scraper if needed, dries it with dishtowel, and then they show applying oil with paper towel. And it says you can use soap if wanted (still many think a big no).
I will use the pan this weekend and hope that fixes it. I'm thinking that maybe I just used too much oil the last time I used the pan.
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BevE
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Post by BevE on Dec 17, 2016 10:51:40 GMT -5
Sticky oil residue probably means too much oil was left on the pan before storing it. This site has a good explanation about the whole process of seasoning a cast iron pan: sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ Once I have a pan seasoned, to clean up any adhering bits or caramelized sugars (bacon & sausage do this), I use a plastic scrubbie and very hot water. While still hot, drain well, wipe out with a paper towel, put on the stove on a burner and heat for a minute to drive off any residual water. Turn off the heat and while still hot, use a small amount of cooking oil on a paper towel and rub it into the surface all over the inside. Use enough oil that you are getting some amount of coating everywhere, but the barest hint--doing this on a hot pan is the best way to get the oil flowing so you get a thin coat. With a clean dry paper towel rub off the excess firmly so there's just a very thin film-if you do this all while the pan is pretty hot, you aren't going to leave much oil behind. Heat it one more time and give it a final dry wipe--that should leave the thinnest of oil films. If I don't have any bits requiring the hot water scrub, then I just drain any oil that's left, heat the pan, drain some more and wipe out with a paper towel, with the final wipe being a good scrubbing with a dry paper towel while the pan is hot in order to get down to a really thin film of oil. |
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