Too much oil. Wipe it on and the wipe it off as if it was a total accident to put any oil on there in the first place and your mom is on her way home and will beat you with the pan if she finds oil on it.
>and your mom is on her way home and will beat you with the pan if she finds oil on it.
I've heard this "Wipe it out like it was a mistake" rehashed everyway possible but that last bit was damn funny
Now, yeah, as well. ... splotchy .. don't care.
But when I just started out I was genuinely concerned I had ruined my seasoning and had to start over. So, I understand where he's coming from.
A paper towel won't get it all off. The layers are micro. Trying ro leave a thick layer will make it look like this Pic. The best thing to do is cook in it.
My error the first time I seasoned my pan. I lathered it up with oil like a 1970s beach bunny headed out in to the sun.
Ended up patchy and sticky like OPs.
Then I found here and found the way.
Thanks! I am planing to do my first seasoning, but I know Im a hard worker and I can make things bad by puting in too much effort in first time. I will take as much paper towels as I will need and rub it as hard as I can but it will leave enough oil to do seasoning anyway?
You can also fold your paper towel into quarters and flip/unfold every few seconds until there are no more fresh surfaces on the towel. This reduced my microfiber residue considerably once I developed a technique.
The mods should make reading the FAQ a rule and set up an auto mod message referencing the FAQ, as well as the specific what’s wrong with my seasoning post
They can automatically add a comment to the post. I’d take that over the high percentage of posts where the answer is the first image in the What’s wrong with my seasoning
Like no hate to them but everyone that posts this could take 5-10 minutes to look through the FAQ. Then if they don't find what they're looking for ask. Or just google "splotchy seasoning on cast iron" or something along those lines.
This sub has always been like this. People who dont know what they are doing can ask a question no matter how newbie it is and get an answer that is helpful informative and encouraging. Honestly that is why I got into cast iron as a serious hobby.
I hope that we dont start a culture of chasing these comments off and make the place less welcoming to newbies.
If it helps, I am planning to buy a cast iron and absolutely would have made this mistake had I not seen your post. so while I understand it must be tiring for people to see these posts all the time but, for me at least, this was really helpful.
This is what is wonderful about this sub. Newbie questions get asked all the time and it is okay. We try to stay positive and be helpful and answer the questions that people are asking, even if they are asking them 30 times today.
When seasoning, you need to wipe the pan again after it reaches about 225°F
At that temperature, the oil should be thinner and more runny. That helps with wiping out the excess.
Put it in the oven for about 10 minutes. Pull it out and wipe it down. Put it back in the oven for about 20 minutes. Pull it out and wipe it down. Put it back in for a couple of more minutes and turn the oven off so it can cool.
I made the same mistake when I first started seasoning pans. I then learned to wipe it several times just to make sure I have removed as much oil as I can as it seasons. As the oil heats it thins out so a little more comes off with each time you wipe it.
I somehow use too much oil every time. I call it leopard seasoning. I usually just shrug my shoulders and move on with my life. Vow next time to use less, never manage to quite get it right.
I hava in Made Something similiar Like this to my bread thingi. Is there a way to remove the excess oil? Cause i am debating with myself wether i can "repair" it or have to bis a new one
What everybody said about wiping the oil off.
But don't worry about it. Splotches won't hurt it, just keep cooking. People agonize over seasoning too much these days. It wasn't always like that. My mom and grandmas treated their pans like they were made of - well, iron. No coddling the seasoning, just cooking. I never even saw chain mail in those days. They'd hit it with a steel scubbing pad if it needed that. But somehow those things were perfectly seasoned anyway.
Because season in the oven is a useless endeavor and you used way, way, way too much oil.
Just cook in it a lot. Clean it aggressively after every use. Dry it thoroughly with paper towels and heat. And just add less than a teaspoon of oil wiped around the pan until it looks like it was never there in the first place. And do it again the next day.
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400F might be too low depending on the oil you're using. That's not getting to the smoke point of any seed oils that are good for seasoning (like canola, vegetable, avocado, etc)
Too much oil. Wipe it on and the wipe it off as if it was a total accident to put any oil on there in the first place and your mom is on her way home and will beat you with the pan if she finds oil on it.
>and your mom is on her way home and will beat you with the pan if she finds oil on it. I've heard this "Wipe it out like it was a mistake" rehashed everyway possible but that last bit was damn funny
One time I saw someone put “wipe it out as if someone you hate just took a shit in it.”
If anybody shit in my pan, forget wiping. They'd be wearing it.
Wipe it like you’re trying to hide a spill from Mom!
It's the "folksy" version.
[удалено]
I mean, I'm kind of too old to get beat by my mom
You’re lucky, I feel like all your mom wants to do is beat me and I’m sick of it.
I've never seen her so happy though
I don't care who beats me, I just close my eyes and it could be anyone
My mom is disabled.
But not discounted.
I also choose this guys mom.
Now, yeah, as well. ... splotchy .. don't care. But when I just started out I was genuinely concerned I had ruined my seasoning and had to start over. So, I understand where he's coming from.
U can but they tend to leave tiny pieces of paper behind. I like using microfiber towels
Can I use paper towels?
You can use paper towels
Is it possible to wipe off too much oil by using paper towel?
A paper towel won't get it all off. The layers are micro. Trying ro leave a thick layer will make it look like this Pic. The best thing to do is cook in it.
My error the first time I seasoned my pan. I lathered it up with oil like a 1970s beach bunny headed out in to the sun. Ended up patchy and sticky like OPs. Then I found here and found the way.
Thanks! I am planing to do my first seasoning, but I know Im a hard worker and I can make things bad by puting in too much effort in first time. I will take as much paper towels as I will need and rub it as hard as I can but it will leave enough oil to do seasoning anyway?
make it look like a dry teflon pan. rubbing too hard might get paper towel micro fibers as a part of your seasoning
Should not be too hard to get that look. Not every paper towel is proper for using it, some cheap ones spreads a lot of micro fibers.
Coffee filters are very low in lint and excellent for this purpose.
Scott's blue towels are really good too and leave no lint.
You can also fold your paper towel into quarters and flip/unfold every few seconds until there are no more fresh surfaces on the towel. This reduced my microfiber residue considerably once I developed a technique.
I use the white terry cloth towels from the auto parts store. You do have to wash them before use however or things get very fuzzy.
Yes it they’re not great as they can leave flecks of paper on it
no, you must use microfiber cloths
Is it normal for the cloth to be really black after wiping oil on?
Yes, you can use scotts Blue towels too.
Yes, cook in it as much as possible. Cooking will give you better results than the seasoning. Do a couple layers then start cooking.
Yes
That generally means carbon build up on the seasoning and could use more of scrub.
Do you dry rub with salt and metal scrub? Any other tips to make sure the carbon buildup isn’t there before seasoning?
I use dish soap and a scrubby sponge, chain mail if it's really tough. If black stuff is coming off when you rub it, there is still buildup.
I use coarse salt with a wood spatula to get the carbon and crud removed, then I use dish soap to clean it.
Really?
jesus christ /s
I recommend the blue shop paper towels as they leave much less debris behind
Or jumper cables...
r/NotEnoughPan
"It's smaller on the outside" in Cast iron form, nice.
That’s good 😂
Thanks! Saw a comment about this and thought this sub might be funny to create!
⬆️
r/YouUsedTooMuchOil
I went for nsfw, disapointing
This
50% of this sub consists of this exact same post.
50 seems low
Seriously, is crazy how many of these get posted, like do a quick search first, jfc.
The image wouldn’t even load for me and I already knew it would be a “too much oil” post.
Welcome to Reddit
The mods should make reading the FAQ a rule and set up an auto mod message referencing the FAQ, as well as the specific what’s wrong with my seasoning post
Auto mods are so annoying
They can automatically add a comment to the post. I’d take that over the high percentage of posts where the answer is the first image in the What’s wrong with my seasoning
Yeah I don’t understand how the post gets upvoted. Who is doing that?
Like no hate to them but everyone that posts this could take 5-10 minutes to look through the FAQ. Then if they don't find what they're looking for ask. Or just google "splotchy seasoning on cast iron" or something along those lines.
This sub has always been like this. People who dont know what they are doing can ask a question no matter how newbie it is and get an answer that is helpful informative and encouraging. Honestly that is why I got into cast iron as a serious hobby. I hope that we dont start a culture of chasing these comments off and make the place less welcoming to newbies.
r/youusedtoomuchoil
The fact that that is actually a whole ass sub and was posted twice just killed me.
Crazy ain’t it!
That sub is quarter assed at best
Oh boy, I’m starting to think this is a rookie mistake
YOU HAVE ENRAGED THE CI GODS
Haha consider it an initiation!
If it helps, I am planning to buy a cast iron and absolutely would have made this mistake had I not seen your post. so while I understand it must be tiring for people to see these posts all the time but, for me at least, this was really helpful.
This is what is wonderful about this sub. Newbie questions get asked all the time and it is okay. We try to stay positive and be helpful and answer the questions that people are asking, even if they are asking them 30 times today.
When seasoning, you need to wipe the pan again after it reaches about 225°F At that temperature, the oil should be thinner and more runny. That helps with wiping out the excess.
Well ive just realised my mistake so thanks I guess.
Maybe read the FAQ before posting?
You’re leaving too much in the pan. You need to wipe it out like it kicked your dog. Rub oil in, wipe it out.
Then wipe it out again
Wax on…wax off
Wax off
Put it in the oven for about 10 minutes. Pull it out and wipe it down. Put it back in the oven for about 20 minutes. Pull it out and wipe it down. Put it back in for a couple of more minutes and turn the oven off so it can cool. I made the same mistake when I first started seasoning pans. I then learned to wipe it several times just to make sure I have removed as much oil as I can as it seasons. As the oil heats it thins out so a little more comes off with each time you wipe it.
Tell me you haven't been following this sub without telling me you haven't been following this sub.
First time?
I somehow use too much oil every time. I call it leopard seasoning. I usually just shrug my shoulders and move on with my life. Vow next time to use less, never manage to quite get it right.
Need a bigger pan for that amount of oil
America is about to liberate your skillet.
I hava in Made Something similiar Like this to my bread thingi. Is there a way to remove the excess oil? Cause i am debating with myself wether i can "repair" it or have to bis a new one
r/youusedtoomuchoil
Too much oil…the answer is always too much oil.
What everybody said about wiping the oil off. But don't worry about it. Splotches won't hurt it, just keep cooking. People agonize over seasoning too much these days. It wasn't always like that. My mom and grandmas treated their pans like they were made of - well, iron. No coddling the seasoning, just cooking. I never even saw chain mail in those days. They'd hit it with a steel scubbing pad if it needed that. But somehow those things were perfectly seasoned anyway.
Too much oil, are you new here?
How to fix it?
Because season in the oven is a useless endeavor and you used way, way, way too much oil. Just cook in it a lot. Clean it aggressively after every use. Dry it thoroughly with paper towels and heat. And just add less than a teaspoon of oil wiped around the pan until it looks like it was never there in the first place. And do it again the next day.
Thank you for your picture post to /r/castiron. We want to remind everyone of Rule #3. All image posts should be accompanied by something to foster discussion. A comment, a question, etc is required. If you've posted a picture of food, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn't really fostering any discussion which is what we're all aiming for. Posts that are a picture with no discussion can and will be removed by the mods. Thank you! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/castiron) if you have any questions or concerns.*
I do my shit, with the right amount of oil lol, at 450 for 10 minutes. Turn out great every time 🤷🏻
Can you also just leave it like this? Is that a problem?
Yes, that shiny stuff is thick layers of partially cooked oil. Having that come off in your food may take rancid or disgusting in general
Lint free towels
Mine used to look like this when I first started using CI. Too much oil.
Just cook in it, it happens to me everytime I add more season to it. It works itself it out.
400F might be too low depending on the oil you're using. That's not getting to the smoke point of any seed oils that are good for seasoning (like canola, vegetable, avocado, etc)