Erik Tracy
TVWBB Pro
I've had a Lodge 12" cast iron skillet for about 8 months now and I can't get it to be non-stick.
I first used it with the factory seasoning at first, religiously cleaned it, dried it, applied a thin coat of canola oil, but bacon would stick, hash browns would stick, eggs would stick.
Then I stripped off the factory seasoning with a exhaustive scrubbing using a green scotch brite pad and kosher salt. Then reseasoned it with several sessions in the oven with canola oil.
Nope.
Then I hear about flaxseed oil as "the" oil to use. Repeat the process above - nope.
Then I tried a method I found on youtube: put it in the self cleaning oven, steel wool after that, THEN cuz the new Lodge pans are cast with a rough bottom I took a wire wheel cup and smoothed the bottom, then followed the seasoning with Crisco shortening in 4 sessions. Light coats, wiped residual off, just a whisp of a film before going into the oven.
Nope.
Sausage seems the worst - a tar like film adhering to the pan that then makes the rest of breakfast cooking like scraping ice from a windshield in February.
Any thoughts? Ideas?
Maybe try a different brand?
At this point, I'd rather use a non-stick teflon pan and rebuy when it looses its non-stick surface. I've got ALOT of hours on this pan - too many to make it worthwhile, imo.
I first used it with the factory seasoning at first, religiously cleaned it, dried it, applied a thin coat of canola oil, but bacon would stick, hash browns would stick, eggs would stick.
Then I stripped off the factory seasoning with a exhaustive scrubbing using a green scotch brite pad and kosher salt. Then reseasoned it with several sessions in the oven with canola oil.
Nope.
Then I hear about flaxseed oil as "the" oil to use. Repeat the process above - nope.
Then I tried a method I found on youtube: put it in the self cleaning oven, steel wool after that, THEN cuz the new Lodge pans are cast with a rough bottom I took a wire wheel cup and smoothed the bottom, then followed the seasoning with Crisco shortening in 4 sessions. Light coats, wiped residual off, just a whisp of a film before going into the oven.
Nope.
Sausage seems the worst - a tar like film adhering to the pan that then makes the rest of breakfast cooking like scraping ice from a windshield in February.
Any thoughts? Ideas?
Maybe try a different brand?
At this point, I'd rather use a non-stick teflon pan and rebuy when it looses its non-stick surface. I've got ALOT of hours on this pan - too many to make it worthwhile, imo.