Unlike most other types of pans, cast iron should not be used cold. Placing food on a cold cast iron skillet allows zero time for the seasoning to activate. This will cause food to stick every time! Instead, heat the skillet over medium heat for about 5 minutes before placing any food on it.
To avoid stuck-on messes in the first place, check out the prevention tips and tricks in our how-to guide. The Fix: Prior to cooking, add about a teaspoon of oil to your skillet and heat it gradually on the stovetop or in the oven to help reduce sticking.
And now, onto the thing I was most skeptical about: the seasoning spray. To be perfectly clear — this is a spray can of pure canola oil. Do not try to use nonstick sprays like Pam to season your cast iron skillet, as they contain other ingredients that aren't good for your pan.
2) Pour a small amount of flaxseed oil into the pan. I have tried seasoning with coconut oil, canola, crisco shortening etc. I did get a reasonable result with canola, but have seen the best results using flaxseed. 3) Using a dishcloth, wipe out ALL excess oil, leaving only a thin layer on the pan.
My cast-iron pan is sticky.
If it's still sticky, the pan may be overseasoned. Just line the bottom of your oven, heat it to 450-500°F and let the excess oil drip off over the course of an hour. Turn the oven off and let the pan cool, and if it's still sticky, just repeat the process as needed.
You should only need to fully re-season your cast-iron cookware one to two times a year, but you may also want to give it some extra seasoning love anytime you cook something that requires a heavy-duty cleaning.
Doing so can cause the all-important seasoning on the surface of the pan to flake off. This not only results in unappetizing black flakes in your meal but also degrades and chips away at the seasoning, which is paramount when cooking with cast iron.
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.
Cast iron seasoning is a layer of carbonized oil.
It gives your cookware that classic black patina. Seasoning forms a natural, easy-release cooking surface and helps prevent your pan from rusting. It may take a little extra care, but a well-seasoned cast iron pan will last for generations.
Unplug the appliance and scrub the soleplate with the damp rag to get rid of gunk or limescale. Take care not to touch the soleplate with bare hands. Let it dry before using your iron again. If that's not effective, set your iron to the maximum temperature and let it heat up.
Put the oiled pan in a preheated 450°F (230°C) oven, and leave it there for 30 minutes. It may get a little smoky, so keep your kitchen well ventilated.
You need to reseason your cast iron only occasionally—the pans actually get better with age when cared for properly—but you should still apply a fine layer of oil after every use. Luckily, seasoning cast-iron cookware is incredibly easy, says Ross.
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.
The most common reason food sticks to cast iron is because the pan is simply too hot.
Common cooking oils like olive oil will gradually produce seasoning, but won't be as effective as grapeseed oil. Canola, other vegetable oils, and shortening are a little better.
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.
Oil, especially canola oil (bad, unhealthy oil), should not be used. If a quick oiling (not seasoning) in between is desired, it's best to use a high temperature oil like avocado. A quick rub can do the trick, if your pan looks a bit dry. I have one pan that is about 100 years old!
O'Neil has more than 30 years experience as a television presenter and nutrition communications professional specializing in writing about food, nutrition, and cuisine. If your cast-iron cookware has rusty patches, looks dull, or isn't as nonstick as it used to be, it's time to reseason the pan.
We get lots of questions about this, so we thought we'd share our guide on how to properly season a cast iron pan: Wash the pan well and rinse, then dry completely. Coat the interior of the pan with a thin layer of vegetable oil, lard or shortening. Avoid using butter or a low smoke point oil such as olive oil.