seasoning cast iron question

M

MaxS

Member
When trying to season pans, I end up with small lumps all over instead of smooth surface. Any suggestions on what I am doing wrong? I cleaned pan, heated to 200 degrees, wiped thin layer of canola oil, and put back in oven to 350 for one hour. I tried lard, and same thing. Thanks.
 
Did you wipe off what you wiped on before putting it back in the oven?

Per: http://www.castironcollector.com/seasoning.php#season

Next, using a cheap terry cotton towel, wipe the piece like you're trying to remove everything you just slathered all over it. Don't use paper towel for this step, as it will tend to shred, and, once saturated, will not remove as much of the excess oil as you want. All you want remaining is an extremely thin layer of oil.
 
Doug D. said:
Did you wipe off what you wiped on before putting it back in the oven?

Per: http://www.castironcollector.com/seasoning.php#season

Next, using a cheap terry cotton towel, wipe the piece like you're trying to remove everything you just slathered all over it. Don't use paper towel for this step, as it will tend to shred, and, once saturated, will not remove as much of the excess oil as you want. All you want remaining is an extremely thin layer of oil.
Click to expand...

That may well be the single most helpful piece of advice on seasoning that I have ever received. My pans used to often come out with an "orange peel" effect. Doesn't seem to affect cooking, but since wiping as much off as possible, I get a perfectly smooth, flat finish.
 
MaxS said:
Thanks Doug,
I didn't wipe enough oil off. I try again.
Click to expand...
I may be wrong, but I don't think you'll be able to fix it by simply doing another "coat". I think you'll want to strip off what you've got now. Just as with painting, you can't really cover up a bad undercoat.
 
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