How to season cast iron without the sticky mess

[Alan]

I see many people struggle with sticky pans after they try to season them in the oven. The secret is to use very little oil and wipe it all off before you start the bake. You want a thin layer that bonds to the metal and not a thick pool that stays gummy. Bu what kind of oil do you use for your base layer and do you prefer the oven or the stove?

 

[iconic matz]

Used to have that same gummy problem until I started treating the oil like a mistake I was trying to wipe up. I use Crisco and literally try to buff it all out with a clean cloth before it goes in the oven. Like you're wiping it all off but a tiny bit stays in the pores.

 

[mimic ^^]

Does anyone else use a specific lint free cloth or just paper towels for the final wipe?

 

[BigBob75]

I've been seasoning my skillets with a very light coat of Crisco Shortening wiped on with just my fingers. It only just shines the iron, no large glops. I turn the skillet upside down on the highest rack with aluminum foil on the lower rack to catch any drippings, in a cold oven. I turn the setting to 500 F and when it reaches temperature I let it go for one hour and turn off the oven. I let it cool naturally and do this 3 times total. DO THIS WITH THE WINDOWS OPEN AND FANS TURNED ON, I PREFER SUMMERTIME! This method will smoke! It usually takes me 3 days to do this but when done the skillets have a nice shine to them. I will try seasoning the 12 inch Lodge skillet I make pizza in (usually 475 F) using this method and REFINED, NOT REGULAR avocado oil, just a light coat with my fingers. That will have to wait until summertime. It's too very cold now in Jersey to open the windows.
I've been using Greek EVOO to bake pizza in this skillet but will try the REFINED Avocado oil. I'll pick up a small bottle of it the next time I go food shopping.
By the way, Crisco leaves my skillets shiny and non sticky.
Greek EVOO is good to stove top cook with, it tastes good but not so good to bake pizza with, it smokes. I don't like Hi Heat Grapeseedoil to bake with either, not good for 475F, it smokes as well.
God Bless. Bob

 

[brace up]

I see many people struggle with sticky pans after they try to season them in the oven. The secret is to use very little oil and wipe it all off before you start the bake. You want a thin layer that bonds to the metal and not a thick pool that stays gummy. Bu what kind of oil do you use for your base layer and do you prefer the oven or the stove?

I lean toward canola oil and the oven method since it builds a more even, durable seasoning without that gummy finish.

 

[BigBob75]

I prefer a very thin coating of Crisco, three times.

 

[MaisonF]

I prefer oven method. 3-4 coats before the first cook, then an oven treatment every few cooks just stabilize the new layers.