I'm trying to break in a new cast iron pan. Oiled it up, put it in the oven for 2+ hours @ 300, let it cool and repeated the process.
The second time, when it cooled, I noticed that the surface of the pan was a bit tacky. Did I not leave it in the over long enough, or is this normal? It is developing a nice amber color, but nowherere newar the black I hope to achieve someday...
Wondering if I just go for it at this point and start using it, or if there's another step I need to take to deal with the tackiness before I try cooking with it.