Cooking pan or skillet is an integral part of your kitchen. Most of the foods are cooked regularly in this kind of stovetop utensil and you better understand how worthy it is to prepare so many mouth-watering and tongue-licking dishes day in and day out.
There are two types of pans available in the market, one is made of stainless steel, and the other one is made of cast iron. Both have their share of good or bad things, but today my pick is the later one, I mean the cast iron pan.
Although a cast iron pan is useful cookware for you and we know how much you love to cook your favorite dishes using this. But do you ever notice that its surface tends to get a bit sticky? Even sometimes the seasoning also could not do much to prevent this. In most cases, you meet this problem whenever you go to cook something new, and that leaving you helpless.
A sticky cast iron pan cannot be used for cooking until it is cleaned properly. Because a sticky pan doesn’t allow the cooked dishes to come out clearly, even the residue that remains inside may ruin the next item as well.
The Reasons For The Cast Iron Pan Sticky
Before we go to find out the ways to fix the issue, you should know the reasons behind the problem so that you can keep them in mind and try to avoid them as much as you can. Here they are-
Using Too Much Oil For Seasoning
This is one of the main reasons your cast iron pan gets sticky. Using too much oil or fat while seasoning may cause it. The seasoning requires a thin layer of oil on the surface of the pan before it is gone for heating. Once the pan is sufficiently hot then the surface is rubbed with tissue paper or dishcloth. If still a layer of oil remains there, it cannot absorb the oxygen and easily gets sticky.
To avoid this problem you can turn the pan upside down while baking so that the extra oil on the surface will drip off and let the sealing be done properly.
Not Applying The Required Heat
While seasoning this mistake is commonly done by most of you. As your pan is made of cast iron, it requires a certain point of heat so that the oil that you’ve layer just now can make a seal over the surface. To make this possible your pan needs a high temperature. But if you apply less temperature, the oil will unable to provide you the perfect sealing. As a result, the oil is only to create a sticky layer and that will ruin the surface of your pan.
You should heat the pan for at least 350°F. Even for some kinds of oils, you have to get a temperature of 400°F-450°F.
Using The Wrong Oil On The Pan
This is one more reason that helps your cast iron pan get sticky. Look, the oils that you usually use for cooking various dishes are not processed in the same way. Therefore, some oils are not good for high temperatures. If you take any of those oils for seasoning where you require a high temperature, it will be a problem. For instance, if you take olive oil for this purpose, it can burn easily for having a low smoke point. In this situation, you can find a black residue that makes the surface of the pan sticky.
There are some oils such as peanut oil coconut oil, and canola oil which has a smoking point of anything from 400° to 450°F. Using any of these may help you to keep your pan away from stickiness.
Not Keeping The Pan On The Oven For Long
This is probably the common reason behind this issue. The seasoning is a kind of procedure that requires your pan to be kept in the oven for quite a long period so that the oil would get a chance to polymerize which helps to create a proper seal on the surface. But in some cases despite having the right oil and right temperature only for not leaving the pan on the oven for some more time you may find stickiness on the surface of the pan. This is a point where you cannot compromise with the need.
Using Stovetop For Seasoning
Seasoning is a kind of job that requires the necessary heat uniformly all over the surface of the pan. Generally, we use either oven or stove for cooking as well as seasoning. If you put your pan In the oven, it’ll get the heat evenly on all sides. But if you place the pan on the stovetop it allows the bottom to heat up first and then it spreads to the sides. This denies the sealing evenly and leaves the surface with sticky residues and some bubbles.
You may be interested: How to season a griddle pan?
How To Fix The Sticky Cast Iron Pan
After following all the possible and common reasons behind the stickiness on the cast iron pan. This will certainly help you to stop making mistakes. But now we have to move on to the most vital points where have to learn how to fix this problem. Here you go.
- Use a scrubber with some soapy water and apply the light pressure on the surface while scrubbing and continue it until the residue on the surface is wiped away.
- Take 1 tsp of sea salt and some water to make a paste. Then scrub the surface gently using a cloth. Finally, rinse the surface with water only to see the residues are gone and the pan is not sticky anymore.
- In some cases where the residues are found stubborn, you have to scratch them with a hard object after giving a saltwater washing. If it is done, then wash the pan again to make it clean by all means.
These are the ways that certainly will help you to keep your cast iron pan free from stickiness after seasoning. Hope you find them convenient to follow and you’ll enjoy making dishes with a cleaned and seasoned pan always. Good Bye!!!