Fixing sticky spots on new cast iron

[IronLady]

I just finished my first attempt at seasoning my cast iron, but it’s looking a bit rough. I did two rounds with grapeseed oil at 200°C for an hour each, but now the pan has splotchy spots and feels sticky.
I only waited about 20 minutes between rounds until it cooled slightly. what did I do wrong here, did I rush it? Or maybe I used too much oil?
Would love some advice on how to fix this and get that smooth, nonstick finish!

 

[BubblyCat]

I just finished my first attempt at seasoning my cast iron, but it’s looking a bit rough. I did two rounds with grapeseed oil at 200°C for an hour each, but now the pan has splotchy spots and feels sticky.
I only waited about 20 minutes between rounds until it cooled slightly. what did I do wrong here, did I rush it? Or maybe I used too much oil?
Would love some advice on how to fix this and get that smooth, nonstick finish!

Just wipe the pan down until it looks completely dry and matte. Any excess oil creates that gummy texture once heat hits it.

 

[mimic ^^]

+1 @BubblyCat That usually happens when you leave a little too much oil on the pan before putting it in the oven.

 

[redDragonfly]

Yep, you're putting too much oil. Next time, after applying oil, wipe off most of it and just leave a thin layer

 

[StaticInTheWires]

Too much oil. Apply a very thin coat (wipe almost all of it off) and let it cool fully between rounds. If it’s still sticky, bake it again or strip and redo with thinner layers

 

[BigBob75]

I still use a very light coat of Crisco and it just shines after it's applied, no white globs. Don't use too much seasoning. Updise down in the oven and aluminum foil one shelf down to catch any drips. Less seasoning works better than heavy seasoning.