You can't over-season cast iron so season as often as you'd like, but don't go crazy thinking you need to season your cast iron every Sunday. Clean and maintain your cast iron properly and your cast iron will continue to look and perform fantastic.
You should season a cast-iron skillet at least once a month, but seasoning it after each time you cook with it also works. You may not need to repeat the entire seasoning process as you did before initially using it, but after each use, rinse it and give your cast-iron skillet a quick season by oiling it.
Oil Residue & Splotchy Seasoning
This sticky situation can occur when you season your pan with a little too much oil, or if some oil hasn't fully polymerized and turned into seasoning yet. Unwanted oil residue is an easy thing to tackle: if these spots are sticky, heat your pan over medium heat for a few minutes.
A well-seasoned cast iron skillet can help you achieve flavorful dishes, but if the skillet reaches extremely high temperatures — generally around 800 degrees Fahrenheit — all of that seasoning can burn off. This is the most common damage cast iron pans sustain.
A well-seasoned skillet has a distinct look to it. It is noticeably dark with a shiny, semi-gloss finish. Of course, if you rarely use your cast-iron skillet, oiling it only two to three times a year will work.
Seasoning a cast-iron skillet has nothing to do with herbs and spices; it's all about using oil to build up a nonstick surface and prevent rusting. While you should clean the skillet after each use, seasoning is only necessary occasionally, usually when you see signs the seasoning is wearing thin.
Bake upside down in the oven at 350 degrees F for 1 hour (line the rack below with foil to catch any oil drips). This will protect the surface and give it an almost nonstick quality. Some people tout another seasoning method: heating the pan on the stove.
You let your skillet soak.
Soaking your cast iron skillet in your sink is a recipe for rust, as is washing it in the dishwasher. Instead, clean it ASAP, even using simple soap and water if you must.
It's about maintaining that coating so you get the most out of your pan and it lasts for as long as possible. Most new cast iron pans now come pre-seasoned, but the more you lightly season your pan after using it, the more 'non-stick' it will become.
They are most likely carbon deposits. This happens due to overheating of fats and oils. Using an oil with a low smoke point will carbonize at high temperatures and cause residue from the pores of your pan to rub off onto your food. While unappealing, they won't hurt you in such a small amount.
When you season your cast iron, the oil on the skillet undergoes a process called polymerization. Applying too much oil prevents proper polymerization, leaving your cast iron streaky, sticky, bubbly, and tacky.
Sticky Surface
If the seasoning in your pan is sticky, this is a sign of excess oil built up on the cookware. The Fix: To remedy stickiness, place the cookware upside down on the top rack of the oven and bake at 450-500 degrees F for one hour.
Bake your cookware upside down at 450 degrees Fahrenheit in the oven for one hour. Allow the pan to cool down completely, and repeat three more times.
If you just purchased a new cast-iron pan, you may want to repeat the oiling and heating process one to two more times before you use it for cooking. Even when labeled pre-seasoned, new pans can benefit from the additional protective layers.
When selecting a seasoning oil, you want one that's high in polyunsaturated fats and has a high ratio of polyunsaturated fat to monounsaturated fat. Among common cooking oils, grapeseed oil and sunflower oil stand out for their high polyunsaturated fat content and desirable ratio of polyunsaturated to saturated fat.
You can't over-season cast iron so season as often as you'd like, but don't go crazy thinking you need to season your cast iron every Sunday. Clean and maintain your cast iron properly and your cast iron will continue to look and perform fantastic.
Decades ago, soaps were made with lye and vinegar, and they were too harsh for use on cast iron pans. They would indeed strip away oil and could remove seasoning. But today's soaps, especially ones that are made with eco-friendly solutions, are often too mild to remove seasoning.
Step 4: Repeat 3 to 4 Times
Then put it back in the oven for another 30-minute spell. All in all, you'll want to do this oiling-and-heating process three to four times, to set down a good initial layer of your own seasoning. Once you're done, just let the pan cool down. It's now ready for cooking.
Eggs fall into the category of sticky foods that are not ideal for cast iron skillets that haven't built up their seasoning yet. While cast iron can become non-stick with sufficient use over time, a newer skillet will almost certainly cause your eggs to stick to its porous surface.
Cooking with a cast iron pan that has a little bit of surface rust on it isn't likely to hurt you. If your pan is seriously rusty or has visible rust flakes, you shouldn't cook with it until the rust is removed and the pan is washed and re-seasoned.
You can also season your cast iron cookware in the oven. This method adds a more thorough layer of seasoning onto the entire pan, strengthening the bond to the iron. It can be beneficial to season your cast iron in the oven a few times a year. We recommend oven-seasoning when restoring a rusty cast iron pan.
If your pan is not well-seasoned, scrambling eggs in it is going to be a bit of a mess. Not only will they stick like crazy, but after you pry the eggs from the pan, cleanup will be a nightmare. Yes, a well-seasoned skillet should be virtually nonstick, but when was the last time you seasoned your pan?