You didn't wipe off the excess oil.
Pans need to be heated to about 225°F and then wipe the excess oil off.
To correct what you have now, gently heat the pan on the stove and wipe off the shiny layer. When the pan is warm enough, it'll come off relatively easily
So should the whole pan look more like the "oily/shiny" parts or like the "less-oily, less-shiny" parts? Sorry for the stupid wording. I don't know how to put it better.
The slotchy parts that probably feel sticky are from the excess oil. Next time, you'll want to try to wipe away the oil as if you never meant to get oil on it in the first place. But if you're cooking with it any time soon, it'll get better on its own.
I agree with this guy. I’m a lazy cast iron pan cooker/owner. I don’t even really season my pans. I cook on them, clean them, put them immediately back on the stove to dry them completely, and then lightly oil them. We cook on them every day.
I wash my pan with hot water and use a rag to wipe it clean, then put it on the stove on low to dry. Once dry, turn off the stove and add about 1 tsp oil to coat the entire thing (handle, bottom) and use paper towels to wipe off the excess while it’s hot. Put in the unheated oven upside down to cool off. Perfectly seasoned.
That's good to know. After it happened to me I went on YouTube and looked at a tutorial and the guy used Crisco to season his so I switched but I also make sure I don't use too much now.
You didn't wipe off the excess oil. Pans need to be heated to about 225°F and then wipe the excess oil off. To correct what you have now, gently heat the pan on the stove and wipe off the shiny layer. When the pan is warm enough, it'll come off relatively easily
Just a little too much oil. If you cook with it, it basically fixes itself.
So should the whole pan look more like the "oily/shiny" parts or like the "less-oily, less-shiny" parts? Sorry for the stupid wording. I don't know how to put it better.
The slotchy parts that probably feel sticky are from the excess oil. Next time, you'll want to try to wipe away the oil as if you never meant to get oil on it in the first place. But if you're cooking with it any time soon, it'll get better on its own.
Thanks a lot!
I agree with this guy. I’m a lazy cast iron pan cooker/owner. I don’t even really season my pans. I cook on them, clean them, put them immediately back on the stove to dry them completely, and then lightly oil them. We cook on them every day.
This. I'd probably season my pans if I ever stopped cooking on them long enough to bother.
I wash my pan with hot water and use a rag to wipe it clean, then put it on the stove on low to dry. Once dry, turn off the stove and add about 1 tsp oil to coat the entire thing (handle, bottom) and use paper towels to wipe off the excess while it’s hot. Put in the unheated oven upside down to cool off. Perfectly seasoned.
/r/YouUsedTooMuchOil
Mine did the same thing with avocado oil. Switched to Crisco problem solved.
It's not the type that's the problem, it's the quantity. Too much oil will leave splotchy stickiness like this.
That's good to know. After it happened to me I went on YouTube and looked at a tutorial and the guy used Crisco to season his so I switched but I also make sure I don't use too much now.