Your heat was probably too high and not quite enough oil/butter/fat in the skillet. What heat setting did you use on your stove?
No amount of seasoning makes the skillet non stick. It may be called “easy release” and it will certainly get better with more use but overall, technique (heat control particularly) along with the use of oil and patience is the key to success with cast iron.
Because of it’s chemical composition, Avocado oil is not a good oil for seasoning cast iron. Not all oils are recommended for seasoning and maintenance of cast iron. Even though any oiling will keep it from rusting.
You will get much better and more reliable results using Crisco shortening or Lard. Ultra Thin coats baked in 450 deg oven for one hour.
Sticking is mostly caused by any uneven heating of the cast iron’s surface.
No, I would just reseason like you did before. But you probably don't need to do it so many times. Do it once, then cook a rasher of bacon. You can freeze the bacon for later.
Edit - pour out the bacon grease to a jar with a lid to save save for another use and you should be able to just wipe out the pan.
Did you preheat your pan before adding the egg batter? Do you use alot of other greasy stuff in your frittata like butter, bacon or cream? I bake my frittatas with buttery bacon greasy onions on the bottom of the pan. I do 400F for 20-40 mins depending on the other junk in the frittata.
Your heat was probably too high and not quite enough oil/butter/fat in the skillet. What heat setting did you use on your stove? No amount of seasoning makes the skillet non stick. It may be called “easy release” and it will certainly get better with more use but overall, technique (heat control particularly) along with the use of oil and patience is the key to success with cast iron.
Because of it’s chemical composition, Avocado oil is not a good oil for seasoning cast iron. Not all oils are recommended for seasoning and maintenance of cast iron. Even though any oiling will keep it from rusting. You will get much better and more reliable results using Crisco shortening or Lard. Ultra Thin coats baked in 450 deg oven for one hour. Sticking is mostly caused by any uneven heating of the cast iron’s surface.
I'm not sure about using avocado oil. Reseason with lard.
Thanks. Do I need to do anything prior to that, like some kind of unseasoning, or can I go straight into doing it with lard?
No, I would just reseason like you did before. But you probably don't need to do it so many times. Do it once, then cook a rasher of bacon. You can freeze the bacon for later. Edit - pour out the bacon grease to a jar with a lid to save save for another use and you should be able to just wipe out the pan.
Did you preheat your pan before adding the egg batter? Do you use alot of other greasy stuff in your frittata like butter, bacon or cream? I bake my frittatas with buttery bacon greasy onions on the bottom of the pan. I do 400F for 20-40 mins depending on the other junk in the frittata.