My cast iron was always gummy until I cut the oil way back

I used to slather it on thick. Now I wipe on a tiny amount and buff it dry, and it works perfect.

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3 Comments

robinw787mo ago

Spot on. That gumminess happens when excess oil can't fully bond to the metal. Buffing it dry is the crucial step everyone misses. Apply heat right after wiping to help that thin layer set properly. It should look almost dry before it even goes on the burner. Thick coats just bake into a sticky mess every time.

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the_andrew7mo ago

Turns out seasoning isn't a deep-fry contest.

6

scott.claire7mo ago

Hmm, I've always skipped the buffing step and mine turn out fine. Maybe it's the type of oil?

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