Seasoning problem

[gridiron]

I try to season 3 skillets last night.  I followed the directions from this site.  I followed it to a tee.  My skillets came out with spots all over them.  Very dull with small dots where the oil hardend.  Can you help me?  I used electrolisis on these skillets to get all the grime off.  thanks Brett

[Roger Barfield]

Brett, it sounds like too much oil.   Once mine are cleaned and heated just the bare metal to 450, the color turns darker and more uniform.  I then use crisco, just a tiny amount on a cloth, and wipe the iron.  It smokes and I keep going over it until it is all coated.  I then take a dry cloth and get every bit of excess off.  

[gridiron]

Where there is no spots it still looks like bare metal.  what do I need to do?

[Roger Barfield]

If there are spots, I would run it through the electro and start over seasoning again.  I've had that happen before and that was the only way I could get it to look right.  

[C. B. Williams]

I concur. Absolute minimum of Crisco, and applied to the iron when it is as hot as possible to work with. We have had many discussions in the past. I am of the school that one time will not do it, and nothing is as good as seasoning and then actually using the piece. Heat, apply Crisco very light, heat again, repeat about 2 or 3 times, then cook something oily for a few times. Cooking something water based too soon will remove your seasoning.

[gridiron]

I just reheated all skillets and lightly oiled.  The spots are getting smaller.  Now is the patina suppose to feel sticky?  The reaSON i ASK IS MY MOTHER SEASONED some of her skillets and they feel sticky afterwards

[Roger Barfield]

Brett, if they feel sticky, then put them in the oven and heat to 450 for 30 min to an hour.  That should take care of it.

[Duke Gilleland]

Too much oil and not enough heat(duration) ;)

[gridiron]

Ok, so the petina is the oil that is "caked" on the pan.  Dark in color and is hard.  Well, my pans have the petina freakles.  I heated the oven to 450 and very lightly wiped shortning on the pan after they reached 450. Stunk up the whole house!  Left in over for 30 min. then I just shut off the stove.  The second go around the freakles were smaller.  I'm thinking not enough oil?  Has anyone ever tried bacon grease?  what do you think?

[Troy_Hockensmith]

I only use Criso shortning for initial seasoning. Not to say other things can't be used. It is what I do. Not a quick process. I usually season mine in the evening and your right it can stink up a house. I'm putting my old electric stove in the garage just for seasoning. I do a "thin" ( like CB I can't stress that enough) and I do it at 400 for a half hour and then turn off the stove and leave it in overnight to cool on it's own in the oven.

Sticky equates to not enough time in the heat or too much oil.

Spotty pieces sometimes happen and you just have to ensure the piece is clean when you start and very hot when you apply first coat of oil.

[gridiron]

Well I just did it for the third time.  When i wiped the crisco on you could see it pull away on the pan.  It did not stay on with a even coat.  I'm about to give up here

[C. Perry Rapier]

Well I just did it for the third time.  When i wiped the crisco on you could see it pull away on the pan.  It did not stay on with a even coat.  I'm about to give up here

The problem is its too slick in that area and when it gets warm it just runs off or down instead of sinking in. Get a wire brush and hit those areas a few licks and then try it again. The rougher surface will allow the crisco to penetrate instead of run off. Think of your skillet as a field. Which one absorbs water best? A plowed field or an unturned field with a compacted surface? Thats the way I see it anyway.

[Roger Barfield]

Bret, that's why I suggested running it through the electro and starting over.  Once they have been seasoned with too much oil and you get spots where the oil has beaded up, it's easier just to start over than try to fix it.  Hang in there, once you get it down and it works for you, you'll be glad you did.  It just takes time and some patience to figure it out.

[miniwoodworker]

Another option, if it's a user pan, is just start using it. Bacon, sausage, and especially cooking french fries, will, in time even out the appearance. It doesn't hurt anything to have those streaks in the beginning.

If you have a gas grill, you can use that to season your pan to get rid of the stickies, before using it for cooking. Just let it cool naturally with the lid closed, especially if it's very cold where you live. Run it at about 450 for an hour.

If you have a lot of sticky surface, I'd strip and start all over again. Get a couple of thin coats of seasoning on it, even if they do streak. Then, start frying up some french fries. FWIW, when I'm using a new pan, I fry up a potato or two, then toss both the potato and the oil. Potatoes are good for picking up any lingering metallic taste that a newly seasoned pan may have.

Wipe out the oil, add more, and fry up another batch to eat.  :)

Hope this helps.
Lee