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Cast Iron Survived our House Fire and How to Fix It!
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<blockquote data-quote="RickN" data-source="post: 4306668" data-attributes="member: 8854"><p>If sticky you are not using high enough heat to season, or maybe not long enough. For Crisco, 400 degrees for an hour at least. Make sure the skillet is wiped like you are trying to remove all the Crisco, turn the pan upside down, and cook for an hour. Let cool and repeat at least two more times. Drops of water should bead and run off when you tilt the pan is what I was taught.</p><p></p><p>As far as sanding a skillet, most say not to as that is what the seasoning fills in and grips too. They say to season until it is smooth for the best results. Even Lodge says this. Also the more you use it, the smoother it gets. </p><p></p><p>I cook cornbread, brownies for the wife, roast chickens, saute veggies, etc to add to my seasoning layers.</p></blockquote><p></p>
[QUOTE="RickN, post: 4306668, member: 8854"] If sticky you are not using high enough heat to season, or maybe not long enough. For Crisco, 400 degrees for an hour at least. Make sure the skillet is wiped like you are trying to remove all the Crisco, turn the pan upside down, and cook for an hour. Let cool and repeat at least two more times. Drops of water should bead and run off when you tilt the pan is what I was taught. As far as sanding a skillet, most say not to as that is what the seasoning fills in and grips too. They say to season until it is smooth for the best results. Even Lodge says this. Also the more you use it, the smoother it gets. I cook cornbread, brownies for the wife, roast chickens, saute veggies, etc to add to my seasoning layers. [/QUOTE]
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