Okay, it seems pretty simply. Clearly, I'm missing something here. Over the last 5 years, I've attempted to re-season my cast iron skillets 3 times. Each time I run into the same problem: My skillets are now sticky beyond belief! The directions on the Lodge website are simple and straight forward.
I scrub the skillets clean - dry them completely - put an even coat of Crisco on them - place the pans in a 350 degree oven for one hour - turn the oven off - let them cool completely before taking them out.
~ What am I missing here?
~ What's he best way to remove the "stickiness"?
~ How do I prevent this from happening in the future?
Thanks a bunch!
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