I bought a pre-seasoned Logic 12" cast iron pan a few months ago -- and while it work decent for most things, I wanted the slick non-stick surface I heard others talk about in regards to their cast iron pans, plus my pan started sticking more and more it seemed, so I decided to try the Flaxseed seasoning method.
Since my pan wasn't at all in bad shape, I figured it would be better to NOT strip it down at all, and to just add the seasoning over top of my old seasoning. I'm still not sure if that is ok or not.
The procedure I used was to put a thin (or so I thought, maybe that is the problem) coat of flaxseed oil on the pan, turn the oven on 500, and then placed it facing up in the oven for an hour past when the oven finished pre-heating... I did this about 6 times.
So today I wanted to make some eggs and figured it would be a GREAT time to try out my newly seasoned pan.... and what a disaster!! The sticking was so bad that the egg whites didn't even move or spread once I broke them into the pan, and I now have a crunchy awful mess of eggs to clean up when I get home because I was so discouraged with how bad the pan was...
So what should I do, and what did I do wrong? Did I need to strip it down before re-seasoning it, or does it sound like i put too thick a layer of flaxseed oil on it from my descriptions of what happened when I tried to cook with it? Or is flaxseed oil a bad idea all together, because I've seen some mixed opinions on that...
Please help! I want to love my cast iron pan so badly!!!
Any advice would be MUCH appreciated!!!
Since my pan wasn't at all in bad shape, I figured it would be better to NOT strip it down at all, and to just add the seasoning over top of my old seasoning. I'm still not sure if that is ok or not.
The procedure I used was to put a thin (or so I thought, maybe that is the problem) coat of flaxseed oil on the pan, turn the oven on 500, and then placed it facing up in the oven for an hour past when the oven finished pre-heating... I did this about 6 times.
So today I wanted to make some eggs and figured it would be a GREAT time to try out my newly seasoned pan.... and what a disaster!! The sticking was so bad that the egg whites didn't even move or spread once I broke them into the pan, and I now have a crunchy awful mess of eggs to clean up when I get home because I was so discouraged with how bad the pan was...
So what should I do, and what did I do wrong? Did I need to strip it down before re-seasoning it, or does it sound like i put too thick a layer of flaxseed oil on it from my descriptions of what happened when I tried to cook with it? Or is flaxseed oil a bad idea all together, because I've seen some mixed opinions on that...
Please help! I want to love my cast iron pan so badly!!!
Any advice would be MUCH appreciated!!!