Cast Iron

[juliaintheclouds]

I have two cast iron pans that I bought about a year ago. I seasoned them both with oil and baked them in the oven a few times. Every time I cook something it sticks and I end up scraping and using some hot water to dissolve the mess. I know this goes against the bible of cast iron but I can't seem to unstick the food any other way. Is there a preferred oil/fat for seasoning that I should use? (I used olive by the way)

 

[SatNavSaysStraightOn]

olive oil is not a good oil to cook with because of the temperature at which is burns. It is much lower than other oils and this is probably the cause of the problems. Try standard veg oil or sunflower oil, nothing fancy. I am also pretty certain that the solid fats, rather than liquid oils are better for them not sticking. I have no issues with my griddle whatsoever and that only every has soya margarine put on it, never a liquid oil.

this is quite a good site for the temperature at which oils burn http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm

then read here http://www.richsoil.com/cast-iron.jsp