A.D.Letson
TVWBB Fan
I need some help. I have 3 pieces of cast iron: a 10 inch skillet, a 6 inch skillet, and a bacon press. I had some free time today and wanted to reseason all 3. (I had just today taken the bacon press back down to the metal with some steel wool because of some rust.) Put all three in cold oven on same rack and turned on to 350 degrees. When they were warm, took them out and put shortening from same can on all three. Put all 3 back in upside down on top rack and cooked for an hour.
After an hour, I turned off the oven and let cool for 15 minutes. When I took them out, the bacon press and 6 inch skillet were perfectly seasoned with a nice sheen and nonstick surface. HOWEVER, the 10 inch skillet was "sticky" in places, especially on the convenience handle, and the cooking surface had a film on it that when I wiped did nothing but smear. I tried to cook some bacon in it and it stuck the minute it touched the pan. Now, after cleaning, it is dull and brown on the cooking surface, pretty much the complete opposite of being seasoned.
What happened? And how can I correct it?
After an hour, I turned off the oven and let cool for 15 minutes. When I took them out, the bacon press and 6 inch skillet were perfectly seasoned with a nice sheen and nonstick surface. HOWEVER, the 10 inch skillet was "sticky" in places, especially on the convenience handle, and the cooking surface had a film on it that when I wiped did nothing but smear. I tried to cook some bacon in it and it stuck the minute it touched the pan. Now, after cleaning, it is dull and brown on the cooking surface, pretty much the complete opposite of being seasoned.
What happened? And how can I correct it?