Seasoning cast iron means polymerizing a very thin film of oil on the metal. The most common mistake is leaving too much oil, which creates sticky patches instead of a hard, even surface.
Clean and dry the pan completely
If you are restoring rust or residue, clean that first. Dry immediately, then warm the pan briefly over low heat to drive off moisture.
Apply less oil than you think
Use a cooking oil suitable for the process and recommended by the cookware maker. Coat the pan, then buff it with a clean cloth until it looks almost dry.
Heat it according to the manufacturer’s method
Many makers recommend baking the pan upside down at high heat for about an hour, then allowing controlled cooling. Ventilate the kitchen because some smoke is possible.
Repeat only when you need to build the base
A factory-preseasoned skillet may not need many immediate rounds. Cooking with fat and drying the pan well after use improves the surface over time.
If it is sticky, do not add more oil
Stickiness usually means the film was too thick or did not receive enough heat. Remove excess and repeat with a much thinner coat.
Sources
- Lodge Cast Iron — How to Season Cast Iron Cookware — Cast-iron seasoning, oiling, heating, and routine care.