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FANCYQTR's Photo FANCYQTR Posts: 13,682
9/16/17 10:15 P

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I was talking to a friend and she said she just goes ahead and washes them normally, then makes sure they are really completely dry. They she uses a vegetable spray all over the inside and puts it on the stovetop on low for an hour. Said she has never had a problem with doing it that way.



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MARYJOANNA's Photo MARYJOANNA Posts: 7,060
9/16/17 12:58 P

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I love my iron skillet!



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MARYJOANNA's Photo MARYJOANNA Posts: 7,060
8/19/17 7:40 A

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I only use an iron skillet to cook.



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HAWKTHREE's Photo HAWKTHREE SparkPoints: (67,623)
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8/10/17 7:25 A

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If that skillet's from the early 70's, treasure it. It's one of the good ones.

I think one of the do-able ways of removing the stickiness that I read was to put the skillet in huge plastic bag and spray thickly with oven cleaner. Close bag for hours. Clean off and see if that's gotten everything. Repeat if necessarily.

Then do the oven seasoning they suggest.

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There is no such thing as the final success in life. What is really meaningful is the courage to face the next minute, the next hour, the next day.


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FANCYQTR's Photo FANCYQTR Posts: 13,682
8/10/17 1:37 A

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Thank you. I have been getting that sticky on the pans all the time. I will get a new small can of Crisco for them and check out that link.

My first skillet was from the early 70s when I was in college and I would like to be able to get it smooth and not sticky again.



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HAWKTHREE's Photo HAWKTHREE SparkPoints: (67,623)
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8/9/17 7:30 A

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I have a lot of cast iron, but it's old. Some of the newer cast iron will never ever get nice.

I had a couple of new pieces of cast iron that I bought in 1973 that (just like my mother did), I washed in soapy water and allow to drip dry. About 10 years later, I was shown how to apply crisco while it was still warm. It was only recently I heard about scrubbing with salt if necessary. I find that liquid oils -- olive, walnut, coconut, etc -- have always made it a bit sticky -- so I keep a small crisco container just for my cast iron.

If you want to start from scratch and re-surface your skillet, the Griswold and Wagner Society have a lot of great information on their website available to non-members.

PS: an old credit card works wonders with scraping off anything that has burnt.

www.wag-society.org/

Edited by: HAWKTHREE at: 8/9/2017 (07:31)
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MARYJOANNA's Photo MARYJOANNA Posts: 7,060
8/7/17 4:43 P

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I clean mine with soap and water and then spread a thin layer of oil on ot.



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FANCYQTR's Photo FANCYQTR Posts: 13,682
5/30/17 10:26 P

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The Lodge site was the one that said not to use soap, but to use a brush and water. I have been trying to use the brush, but it wasn't working too well. The salt use was on Rachael Ray. I never heard not to use Canola. Last time I did get them pretty clean and I used grape seed oil. I did have to use a bit of soap that was on the dish rag. The pans I did that on turned out pretty well, though the old 10 or 11 inch skillet still had some rough spots in it. I think I did use soap, because I overcooked something in it and it wouldn't come out for anything. A friend of mine told me that she would never follow the rule of not using soap, but just rubbed lard in them after.



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JMELBERG SparkPoints: (32,843)
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5/30/17 3:26 P

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Google Lodge Cookware there should be some good hints on their website about cast iron cooking and cookware.

MADDOG193's Photo MADDOG193 Posts: 45
5/30/17 12:23 A

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I inherited all of my families iron skillets, I'm not sure why because They are going to waste. They are gorgeous but I was told very adamantly you never but soap on them or canola oil. I don't know why just following instructions. I will clean out with a paper towel and rub olive oil around them.

SHAMROCKY2K's Photo SHAMROCKY2K Posts: 6,223
5/14/17 11:52 P

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Its been trial and error for me. I find that no matter what.. using it often helps keep it seasoned. I wash mine after cooking most stuff.. but just with a drop of detergent, a bit of water and rinse it. If it's new I put the oil on and let it sit. Within months the seasoning increased. Don't overthink it is my best suggestion.

Pam in Maryland


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FANCYQTR's Photo FANCYQTR Posts: 13,682
5/2/17 1:09 P

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I can't remember how long it said to leave the skillet in the oven, but I think it was one to two hours at 250. I did leave it a little long last time, but it still had some oil in it that I wiped out. The towel was even sticking then. The skillet I was using then is from 1972. The other 2 I have are just 2 or 3 years old. The newest is sticky like the old one. The other is a griddle type and isn't as sticky, maybe because it has the raised parts. It just seems like others who use the iron skillets have no problems and I have problems with everything I use.



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VANESSAB-76's Photo VANESSAB-76 Posts: 46
5/2/17 12:29 P

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How long do you leave it in the oven? Maybe try a different oil. I use lard. My cast iron skillets are old though. They were in the house when we moved in. Belonged to my father in law ,I think. They were already very well seasoned. Even so I still have to add a little oil when cooking on them or food will stick.

Edited by: VANESSAB-76 at: 5/2/2017 (12:35)
Short term goal...being under 200 pounds.


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JMELBERG SparkPoints: (32,843)
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5/2/17 10:36 A

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In my experience the re-seasoning process goes a little like this: wash and dry well, oil the cooking surface, place in oven. Cool down hot skillet and wipe excess oil from surface. I think this last step is the key. Hope this helps.

FANCYQTR's Photo FANCYQTR Posts: 13,682
5/1/17 10:21 P

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I am not sure where I can ask about this. I try to follow the directions for cleaning my iron skillets and grill and seasoning them. I try very hard to clean with salt, though sometimes I do have to use soap because they just don't come clean. Then spread the oil on them and put them in the oven on low heat. I am using canola oil for that. Instead of winding up with a non-stick pan, I wind up with a sticky pan. What am I doing wrong? Do I need a different kind of oil?



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