Question for users of cast-iron cookware

[Anonymous]

When it's seasoned, is it sticky? I think I did something wrong...

[Anonymous]

definitely no sticky but you can fix it. what did you do?

[Anonymous]

Heated in oven with canola oil, about 450 degrees.

[Anonymous]

Actually, it can be a little tacky. With a residue. It's supposed to be this way, it doesn't feel squeaky clean, no.

I wouldn't call it sticky like gum on your shoe is "sticky."

You didn't ask, but, try not to ever use detergent when cleaning your skillet. It removes all your hard work. It says that right on the accompanying directions but I somehow missed that for a year. Just use super hot water and scrub the hell out of it with a scratchy pad, no soap.

[Anonymous]

Thanks. I think maybe I used too much oil. I'll scrub and dry again and start over.

[Anonymous]

yes, you just need to rub some oil on with a rag.

[Anonymous]

You can try to rub warm vegetable oil with salt on the inside to get rid of the sticky residue. Then rinse it out with hot water. Dry promptly.

I love my Lodge cast iron skillet. It is now about as good as my teflon-coated non-stick, minus the potentially harmful off-gassing.

[Anonymous]

Thanks for the tip. I'll try that.

[Anonymous]

I remember mine being a tad tacky after it was initially seasoned, too.

Instead of scrubbing and starting over, I'd saute some onions or something in some oil. Or fry some bacon. Basically heat it and cook some oil on it. As soon as it is cool enough to handle, rinse and dry. We dry with a paper towel, then put it on the stove until bone dry. We leave ours on the stove as we use it several times a week and it is difficult to get in and out of our super narrow cabinets.

Cooking anything acidic in it (tomato-based dishes) will remove some seasoning, as will simmering veggies in water. Simply wipe a light coating of oil over it after washing.