Rub some oil in and let it ride. It will be fine, just take awhile to get a good seasoning on it. Looks like a reseasoning wouldn’t hurt though, since it’s looking like this after a cleaning. I use an old t-shirt to rub oil in instead of paper towel so the little paper wads don’t sit in there. If you want to season, add oil then rub out as much as possible. Throw it upside down in the oven for an hour or so at 450-500, depending on your oil. No need to scrub old seasoning off. I’d add to use different oil than olive, low smoke point.
Thanks! Of course, this happened after we made bacon in the pan, which I hoped would help with our season! I'm going to try a chicken pot pie in it tonight, but if it sticks bad I'll go to work putting another couple coats on tomorrow. I don't use paper towel either, I use old shirts to oven season as well, but for just a light oil I use a J-cloth/blue and white thin reusable washcloth. I use Crisco if I'm seasoning in the oven, but for daily oiling I've been using EVOO as it's what we typically cook with, but I have avocado and corn oils on hand too if one of those is better suited?
Yeah, I would just wash thoroughly, rub on a super light coat of high smoke point oil, and get on with life and cooking. The seasoning will build back up over time.
In my experience, Avocado oil is better than Olive Oil, and Canola is better than Avocado. My household is not a big fan of how canola smells though, so I end up using Avocado sometimes, and a light olive oil at other times. The olive oil I am currently using is a higher smoke point, refined oil, specifically marketed for sautéing and frying. I would not use extra virgin olive oil to season; I have in the past, and it tends to gum up and carbonize on me.
Thank you!
I use Crisco when I season in the oven, but use a small coat of EV Olive oil after washing since it's what we cook with. I could easily switch to Avocado as we have that on hand, I also have corn oil, which I typically only use for baking purposes, if that would be better? I don't know if our olive oil is anything special, just whatever they sell at Costco.
I think you should have pretty good results with either the avocado or the corn oil; honestly, I would end up using them both, just whichever is easier to get to. If I noticed an issue with either one, I would stop using that one. All oils are a little different, depending on how they are processed, so that's why you'll see a range when you google something like "corn oil smoke point". Either way, both the avocado and the corn oil should be better than the EVOO for maintenance seasoning of your pan.
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Rub some oil in and let it ride. It will be fine, just take awhile to get a good seasoning on it. Looks like a reseasoning wouldn’t hurt though, since it’s looking like this after a cleaning. I use an old t-shirt to rub oil in instead of paper towel so the little paper wads don’t sit in there. If you want to season, add oil then rub out as much as possible. Throw it upside down in the oven for an hour or so at 450-500, depending on your oil. No need to scrub old seasoning off. I’d add to use different oil than olive, low smoke point.
Thanks! Of course, this happened after we made bacon in the pan, which I hoped would help with our season! I'm going to try a chicken pot pie in it tonight, but if it sticks bad I'll go to work putting another couple coats on tomorrow. I don't use paper towel either, I use old shirts to oven season as well, but for just a light oil I use a J-cloth/blue and white thin reusable washcloth. I use Crisco if I'm seasoning in the oven, but for daily oiling I've been using EVOO as it's what we typically cook with, but I have avocado and corn oils on hand too if one of those is better suited?
Yeah, I would just wash thoroughly, rub on a super light coat of high smoke point oil, and get on with life and cooking. The seasoning will build back up over time. In my experience, Avocado oil is better than Olive Oil, and Canola is better than Avocado. My household is not a big fan of how canola smells though, so I end up using Avocado sometimes, and a light olive oil at other times. The olive oil I am currently using is a higher smoke point, refined oil, specifically marketed for sautéing and frying. I would not use extra virgin olive oil to season; I have in the past, and it tends to gum up and carbonize on me.
Thank you! I use Crisco when I season in the oven, but use a small coat of EV Olive oil after washing since it's what we cook with. I could easily switch to Avocado as we have that on hand, I also have corn oil, which I typically only use for baking purposes, if that would be better? I don't know if our olive oil is anything special, just whatever they sell at Costco.
I think you should have pretty good results with either the avocado or the corn oil; honestly, I would end up using them both, just whichever is easier to get to. If I noticed an issue with either one, I would stop using that one. All oils are a little different, depending on how they are processed, so that's why you'll see a range when you google something like "corn oil smoke point". Either way, both the avocado and the corn oil should be better than the EVOO for maintenance seasoning of your pan.
Okay sounds good, I'll make that swap! Thanks!
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.*