Problem I have with canola oil is that it goes bad fairly quick when you leave your pans hanging up. Bad as in the pans get all tacky and feel cruddy if you don't use them for a while. I've been using a Crisbee swipe (basically a rag saturated in crisbee "cast iron seasoning") which i apply after I wash/reheat. It's basically a beeswax blend with some other vegetable oil in it I can't really remember. The idea is that beeswax pretty much lasts forever. I've had good results with it but the rag is almost ready for the trash after the 9 or so months I've been using it. That Buzzywaxx stuff is similar to Crisbee, a beeswax blend which also has grapeseed oil in it.
I agree on Canola getting tacky over time. Homemade meatballs with gravy, carrots and dutch egg noodles. Ground beef was leftover from patty melts the other night. Those were really good too.
I agree also "but" if you keep your pans in a cool place vs the Kitchen it's not so bad. When I store mine, I put wax paper between them and stack what fits in what if the shed fall winter and spring. I usually only keep 6 of my daily drivers in the Kitchen.
i haven't noticed mine getting sticky. I always use a very small amount of Pam, heat to spread oil, and most times spread oil/wipe the excess away with a paper towel. when it cools, i have a nice shiny dark, but dry, finish.
Canola will last on my pans for about a month before it gets tacky (a month of not using the pan I mean). I've learned that animal fats tend to last longer without going bad. Regardless of type of oil I definitely agree it needs to be buffed practically "dry" after pan is heated and oiled. My sister seems to have issues with that part. She cleans the pan, oils and ends up leaving way too much oil in the pan during storage and can't figure out why everything sticks.
Maybe I missed it because I just found this thread, but does anyone else use olive oil? I have been using it after using my cast iron. I don't know if it gets tacky or not as I typically use my pans fairly regularly not having a big collection as many here do.
EVOO works fine. The smoke point is a little lower though. Flaxseed oil is one of the most popular "seasoning" oils. Heres an interesting read https://www.thekitchn.com/i-seasone...h-flaxseed-oil-and-heres-what-happened-224612
Interesting reading. I also used up some walnut oil a few years ago that my wife had bought and used for something. It seemed to work about as well as EVOO from what I can recall.
i was at the church yard sale this morning and found this. didn't see a name at first but i knew the gate mark, so i grabbed it for $3 'cause it would make a nice piece for the stove room. really rusty and pitted inside but looks good on the outside. turns out it does have a name. SP & CO phila pa. 3 qt possibly manufactured in the 1860's
update; i no longer like the chain link scrubber! way too aggressive and takes the seasoning off a good pan!
I liked this and several of the previous posts only because I sympathized with the posters having been through the scenes myself several times. It is an ordeal both physical and emotional! There were some positive aspects though. Several of the pans and pots I had posted earlier came from both my and my Wif's Parent's effects and have been put back in service because of this thread!
Same here. I have some pans from both my grandmother's and shop vises from both of my grandads. Absolute treasures and they are all back in use.
I think i have 2. The first pan in our collection is an unmarked. We've had it 25+ years. Last year after i got the Blue book, i thought i'd try to see if there was a recognizable marking on the pan. then i realized it had a gate mark... Turns out its not just a piece of junk.
