ChaseClayton
Member
Anyone know how to keep your seasoning from being sticky?
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Sticky seasoning.... Help!!!!
- Thread starter ChaseClayton
- Start date
If you mean sticky to the touch, as opposed to food sticking, it would most likely be from putting it on too heavily in a single application. For best results, if you are going to try to really get a good base going before starting to cook with a piece, you have to put it on in multiple, extremely thin layers. You can best achieve this using a cotton terry towel to wipe the applied oil or fat off the pan just as thoroughly as if you were trying to remove it. But a very thin layer will be left, which you can bake on, let cool (or not), and repeat. Although it's the most popular seasoning fat, pans seasoned with Crisco do tend to become sticky over time if you just season them and don't use them.
ChaseClayton
Member
Yeah I was fairly heavy handed with the oil. Thanks for the reply
JLeshanski
New member
another major cause of sticky iron is curing at too low a temp for the oil being used.