What’s the Sticky Residue on My Cast Iron & How Do I Get Rid of It?

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published Dec 4, 2014
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Q: I attempted to re-season my cast iron pans. I washed and dried them, and then I put Crisco shortening on the inside and out. I put them, upside down, in my preheated oven at 350°F for one hour. I turned the oven off and let them cool. When they had cooled completely, they had this very sticky, gummy coating all over them.

I can’t get it off. What can I do to correct this and what did I do wrong?

Sent by Diane

Editor: This sometimes happens if you use a little too much oil — the excess oil turns gummy and sticky once it cools. Next time wipe the pan with a paper towel or clean kitchen rag while the pan is still hot after seasoning to remove any excess. To get rid of it now, scrub the residue away with a stiff brush or some kosher salt, and re-season:

→ How To Clean a Cast Iron Skillet

Readers, any other advice?

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Cleaning
cookware