Cast iron help

I cleaned my cast iron pan 2 times with steel wool to strip the old seasoning away because I didn’t use the pan in almost a year, there where spots where the oil could be scraped away with my nails.

I seasoned with grapeseed and cooked 1 hour @ 180C but then there were still some spots with sticky oil, just small places in the internal borders, however I couldn’t re season the pan again and made the steaks in pic related, which of course stuck to the pan and now I have to clean it with coarse salt and some soap.

Can I clean the pan now, rub some oil and then cook it in the pan again 1 hour to strengthen the seasoning or should I scrape again everything with the steel wool and start again?

I love this pan but I hate it at the same time.

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  1. 3 weeks ago
    Anonymous

    This is the pan now

    • 3 weeks ago
      Anonymous

      Looks alright I'd scrub it with boiling water, hit it with oil, wipe it mostly dry, and bake it again

      • 3 weeks ago
        Anonymous

        Thanks anon, will do.
        The sticky food patches are my fault because I don’t add oil when I cook my steaks, although I should’ve done after re seasoning the pan at least for the first time.

  2. 3 weeks ago
    Anonymous

    >which of course stuck to the pan
    you say this like it's a bad thing. deglaze with wine and make a sauce?

  3. 3 weeks ago
    Anonymous

    I just seasoned a second time the pan and I can’t believe, it sticks inside (just the borders).

    I want to throw this piece of shit pan in the garbage so badly, it’s been 2 days nannying this pan with oil smell in my house and this is how it repays me.

    HOW IN THE NAME OF FRICK AM I SUPPOSED TO CLEAN THIS TRASH AND SEASON IT?

    it was super clean yesterday, I applied oil and left resting overnight, then I washed away the oil with soap and sponge, dried it over the stove and applied oil again then I made sure to wipe away the excess of the 1 drip oil I used.

    I’m tired. I’m fricking tired.

    • 3 weeks ago
      Anonymous

      what did you cook?

      • 3 weeks ago
        Anonymous

        Steaks.

        Then I washed the pan and scrubbed with salt, boiled water inside to remove the brown bits until they went away. I dried over the stove and applied a bit of oil when it was hot, then let it rest overnight in the oven.
        Today I washed the pan with a sponge and soap to remove the oil I applied yesterday and coated it again when hot… but now it’s sticky inside but only in the borders.

        Tomorrow I’ll clean them with a fricking steel wool again scraping the shit out of the pan and season two consecutive times.

        If this doesn’t work again I will use the sticky pan until it goes rusty and then in trash. I’ll just buy an Amazon branded one, frick lodge and their pre seasoned shit.

        • 3 weeks ago
          Anonymous

          Anon just cook some fricking bacon. Chop it small, render it down. Wahlah.

        • 3 weeks ago
          Anonymous

          >Then I washed the pan and scrubbed with salt, boiled water inside to remove the brown bits until they went away.
          is there a reason you don't deglaze?
          i don't use cast iron but have carbon steel and deglaze with alcool usually, the brown bits have tons of flavour

  4. 3 weeks ago
    Anonymous

    You've got to cook with oil several times before multi-layer polymerization occurs.

    Toss it and buy a new enamel-coated cast iron dutch oven. Lodge has a really good 7.5 qt one for about $90 usd. Sear and cook with it, that'll be easier for you.

    • 3 weeks ago
      Anonymous

      Can’t I fix this one? It’s just the internal sides, I always cooked with this pan and it was fine…just tell me please how to remove the sticky patina that gets scraped under my nails.

  5. 3 weeks ago
    Anonymous

    I was given a cast Iron pan as a gift but I find it more trouble than it's worth.

    I only use it for steaks and after use I just heat it up, go nuts with paper kitchen towels and put it away.

  6. 3 weeks ago
    Anonymous

    I use 260 C per link related
    https://www.lodgecastiron.com/discover/cleaning-and-care/cast-iron/all-about-seasoning

    • 3 weeks ago
      Anonymous

      How many fricking israelites are there in the us that you need a note like this in an instruction booklet? What about halal or other religious bullshit, why are they not included?

      • 3 weeks ago
        Anonymous

        Irrelevant. The US exists solely to serve us israelites.

      • 3 weeks ago
        Anonymous

        There are a lot more israelites than they admit. At least 6 million more.

      • 3 weeks ago
        Anonymous

        Surely god isn't going to get mad at you if you accidentally cooked with a pan seasoned with non-kosher oil.

        • 3 weeks ago
          Anonymous

          Nope. You're going to hell. Should have been more careful, sinner.

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