All of my cast iron skillets were acquired second-hand, and when I got them they all needed to be seasoned. All I did was rub a little olive oil in them and heat the pans to let it kind of soak in. Well, I just can't get them properly seasoned. Everything sticks, and even though I oil them every time I can't get them nice. Are my pans ruined? Is there a special way to season them that I am missing out on?


Also, I have one very large skillet that seems to have some kind of black coating on it! It looks almost as if someone has painted it, and when I scrub it flakes of it will sometimes fall off. It is not on the cooksurface, but I think it may originally have been-it's just that the cooksurface is so worn I can't tell. What is this stuff?
Anyone know?

Thanks!

There are seasoning instructions at the Lodge website:

www.lodgemfg.com

The black stuff you are scrubbing off is old seasoning. The pans get blacker with a thicker coating the more you use them. Since you've scrubbed it off you'll need to reseason the pan.

HTH,

Kimberly

Thanks Kimberly! Wow, the cookware on that site is amazing! I never knew I had to season the entire piece-you're right, that does explain the black stuff all over the handle, sides, etc. Thanks again for your help!

on a side note.... if you have a a lot of buildup on a cast iron pan and need/want to remove it, run it throught the cleaning cycle of a self cleaning oven. Of course you have to reseason very well after.