Help me save my cast iron skillet

[sam_gordon]

Thank you everyone. I'd prefer not to scrap the skillet. DD heard me mention I'd like one and used her own money (as a teenager) to get me one for a Christmas gift. So it does have sentimental meaning. But if I can't get it "working" again, I might need to get something else.

I'm on a work trip this week, but will try the bacon when I get back.

 

[sam_gordon]

Bumping this to update...

First thing I did when I returned from my trip was to cook bacon in it. I did 6-8 strips of bacon, cut in half (small skillet... perfect for two eggs), drained and lightly wiped out the remain grease. STILL had food sticking, but not as much so I think I'm making some progress.

Clean again, this time I put Canola oil on a paper towel and wiped it on the skillet (to give it a light coating). Put in the oven at 450 (went off memory) for an hour, turned off the oven leaving the pan in, tried the next day and the eggs stuck more than before.

Does anyone have any thoughts on something like this: https://blackstoneproducts.com/products/griddle-seasoning-cast-iron-conditioner-15-3-ounces? Saw it at our local Meijer. Didn't pick any up at the time, but I'm about ready to.

I did find out DW was spraying non-stick cooking oil (ie: Pam) into the pan when she was making her eggs. Don't know if that makes a difference or not.

 

[dizneegirl]

Pam is horrible... it bakes on sticky. I can't imagine using it on cast iron. If she won't use a little butter, I'd relegate her and the Pam to stainless or nonstick.

 

[firefly_ris]

Bumping this to update...

First thing I did when I returned from my trip was to cook bacon in it. I did 6-8 strips of bacon, cut in half (small skillet... perfect for two eggs), drained and lightly wiped out the remain grease. STILL had food sticking, but not as much so I think I'm making some progress.

Clean again, this time I put Canola oil on a paper towel and wiped it on the skillet (to give it a light coating). Put in the oven at 450 (went off memory) for an hour, turned off the oven leaving the pan in, tried the next day and the eggs stuck more than before.

Does anyone have any thoughts on something like this: https://blackstoneproducts.com/products/griddle-seasoning-cast-iron-conditioner-15-3-ounces? Saw it at our local Meijer. Didn't pick any up at the time, but I'm about ready to.

I did find out DW was spraying non-stick cooking oil (ie: Pam) into the pan when she was making her eggs. Don't know if that makes a difference or not.

I have that stuff for our outdoor propane griddle, it works OK, it's really just a combination of different oils and some beeswax.

For your skillet, if you put a little water in it, does the water bead up like a freshly waxed car (a good thing)? Or when it's dry and you run your hand over the surface, does it feel smooth, or does it feel like your hand "catches" or it's grimy? If so probably needs more work. You might want to just start over with it -- by that I mean wash it thoroughly with soap and water (yes, soap...!!) and scour it with a brillo or steel wool. It could just have too much stuff gunked up on it and that will cause sticking. Once you have it fairly stripped down and clean, then dry and THEN re-season it with oil, and remember you don't need a ton -- too much will not "absorb" into the pan and just make it all gunky.

Then after each use, a little bit of hot water and soap to clean it is not going to hurt it, just don't go crazy. I have 2 skillets that I clean with soap and they are fine. I just make sure they aren't sitting around soaking in water in the sink, that's when they will get rusty spots and all that.

https://www.allrecipes.com/how-to-season-a-cast-iron-skillet-11718093

For seasoning, I use a high heat point oil like avocado oil. Canola should be good also.

Apologies if all of this was previously brought up, didn't read the whole thread.

I enjoy my skillets and I like that they can go right into the oven, we take them camping and use them over the fire, etc.

 

[sam_gordon]

For your skillet, if you put a little water in it, does the water bead up like a freshly waxed car (a good thing)

Is that a way to test if it's seasoned enough? It's frustrating to clean, dry, oil, bake, then try to cook and the food sticks. I'd love to be able to "test" to see if it needs more seasoning before cooking with it.

ETA: NVM. Found a YT video that shows it.

 

[CarolynFH]

non-stick cooking oil (ie: Pam)

I agree - the propellants in Pam are bad for nonstick pans and for cast iron. I used to buy spray cans of oil that were "propellant free" until I switched to a spray bottle that I can fill with my own oil, nothing else.