Cast Iron

New to Cast Iron...Need Help!


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Cookware Cast Iron

New to Cast Iron...Need Help!

ktcolt | | Apr 30, 2007 11:30 AM

I have the Lodge USA 8CF pot with skillet that doubles as a top. They are both 10in in diameter. I bought them together as one item at a local TJ MAXX for $20. I have had them now for about 1 year and I initially brought them home and seasoned them with Crisco lard. I have never been satisfied with my season job as I see shiny spots and dull spots on the bottom inside of each of the pans. Isn't all supposed to be shiny after seasoning? Sooooooooo, I keep seasoning it. I do cook with it and after I am done I wash with a stiff scrub brush and hot water and then I wipe veggie oil or olive oil all over it. I store it in the drawer under the stove. It has a pebbly finish to it which is supposed to even out with seasoning...right? Nothing sticks to it when cooking but it just doesnt look or feel right, it has is slightly gummy or sticky feeling to the touch. Last night I read on this board, before joining that someone had the same problem and they re-seasoned with Canola oil at 500 for an hour. I happened to have Crisco Canola oil on hand and I did this as well. About half way into the hour my smoke alarm went off and the whole house filled with smoke. Determined to see the last half hour through I fanned all the smoke and let the pans finish the hour at 500 degrees and then let cool down overnight. When I took them out this morning I rinsed with hot water and paper towel dried off and they still dont look like all the pictures I see of this shiny finish. It is still slightly dry looking in places. So, here are my questions:

What am I doing wrong?
Is it ok to have the "dry" places amongst the shiny more seasoned looking spots?
Does the pebbly finish ever truly get smooth?
How do I get the sticky gummy places cleaned?


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