Skillet won't take seasoning.

K

KSheaves

New member
So I purchased a beautiful Wapak #8 skillet last week. I started reseasoning it last night. I put one layer of crisco on and decided to do another today. Well I just tried to spread the second layer of crisco on and all it did was bead up and not spread around at all. The pan isn't even shiny, just dull. I'm a little confused as to what's going on? I've done multiple layers of seasoning before and never had this issue. Any ideas?
 
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A photo would really help . But my first thought would be that it's nickel plated . Nickel plating doesn't always look shiny and bright .
 
Did you do anything else or put anything else on it after the first coat of Crisco? Are you using the shortening or Crisco vegetable oil?
 
Doug D. said:
Did you do anything else or put anything else on it after the first coat of Crisco? Are you using the shortening or Crisco vegetable oil?
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Nope just crisco shortening. It was cooling in the oven overnight and then I started the next layer immediately this AM. The first layer went on beautifully. Electric oven so no moisture.
 
I see no oven mitt, so the pan is cold. Are you applying the 2nd round of Crisco and wiping off the excess without the pan being hot first? I've never applied oil to a cold pan, and never had this problem, so just looking for variables.
 
I've had this happen a few times in the past and never figured out the reason. There's really no need for multiple coats of seasoning. I would just start using it and see how it works out.
 
Doug D. said:
I see no oven mitt, so the pan is cold. Are you applying the 2nd round of Crisco and wiping off the excess without the pan being hot first? I've never applied oil to a cold pan, and never had this problem, so just looking for variables.
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The pan was hot when I applied the oil. I was searching for answers so it did get cool between the picture and when I first applied the oil. I follow the cast iron collectors seasoning instructions to a T.
I do appreciate you trying to help. It's the strangest thing. Maybe I'll just cook some bacon in it and see if it sticks... see what it does.


---------- Post added at 12:29 PM ---------- Previous post was at 12:25 PM ----------
Jeff S. said:
I've had this happen a few times in the past and never figured out the reason. There's really no need for multiple coats of seasoning. I would just start using it and see how it works out.
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I think I'll cook some bacon and see what it does. Strange thing... This skillet is gorgeous. Smoothest I've ever found. I really hope it's as great as I'd hoped for cooking.


---------- Post added at 01:22 PM ---------- Previous post was at 12:29 PM ----------

Well I cooked bacon in it. Tiny tiny tiny amount of sticking. Seems perfectly fine, cleaned beautifully, and took the oil I wipe after cleaning just fine. No clue what was going on but I guess it ready for usage. Thanks everyone for your help!
 
In the past when this issue has shown up it was speculated that some silicone was the culprit. Some spray oils contain a form of silicone as an anti-foaming agent. Another possible source is if a silicone brush was used to apply seasoning oil while the pan was hot. I believe some of the questions asked earlier are meant to determine if this was the case.

Personally, I had one freshly-seasoned pan where I got lazy and used butter-flavored spray oil on a piece of bread to toast it. When I gave the pan its light protective coating of oil after cleaning it, I noticed the oil beading problem.

What I did was run it through another seasoning cycle in the oven, though without applying any more oil (I run at 500 degrees for 1 hour). After that, the beading problem had disappeared.

Sounds like your issue is already resolved but that info may be useful for future use.
 
My guess is the same as Eric's. The only time I've seen beading was when I use a silicone basting brush to get into some tight spots. At the time, I was applying the oil after the pan reached 425. I found out later that 425 was a higher temp than the silicone was rated for.
 
KSheaves said:
No stripped it down to bare iron.
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I've used Pam before on my first or second seasoning and had a similar problem. I can't season the outside of one of my skillets anymore. The inside took more after cooking in it. It is a #5 Lodge, egg logo.
I'm not that concerned anymore about the outside. It's not rusting and does have a nice golden brown hue to it.
 
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