So /ck/, I just got a 12 inch lodge cast iron the other day, I seasoned it, washed it, seasoned it, washed it, seasoned it.
I tried to make some burgers in it tonight, and they stuck a lot more than I wanted them too, so I washed it again and put a light coat of oil on it.
My question is, since it's still sticking, should I season it in the oven a few more times, or just keep cooking with it until it builds up naturally. Also, after every use when I clean it, when I rub another coat of oil on it, should I be heating it or just let it stay there?
I seasoned mine once in the oven, then cooked steaks in it for a month, rubbing lard in it fater rinisng it and putting it on the hot ring to dry off. I could fry eggs in it without it sticking after that. Ive had it nearly 6minths now and its almost completley nonstick. It just takes some time to build a decent seasoning layer.
Just cook with it.
When you initially buy a cast iron it's gonna be sticky. Cook with it a few times and maybe fry up some chicken and you'll be golden.
Also, like >>7351945 said, it's not magic. Half the things I hear about cast iron are bullshit.
Only truths that are worth anything to me:
1. It gets nonstick after some use
2. Can take abuse from metal utensils without poisoning you like Teflon.
3. It has nice heat distribution.
Everything else is a lie.
Just relax. It's going to take time. The more you use it, the better it will get. Just make sure that you clean it after cooking, apply a small amount of oil, wipe it all off, then put the pan away. It may take a dozen uses until it starts to get nonstick like how you want.