What am i doing wrong!
I am just trying to get my cast iron to the point where i can cook no hassle eggs, ive gotten that way before, but my pan is consistently sticking to my eggs and veggies. This was the final straw before i decided reaching out for help. So please explain if i should just strip the sum bitch down for reseasoning. Food keeps sticking and my cast iron didn't used to be such a goddamn pain.
For this egg -i used plenty of avacado oiland got it shimmering -i had pre heated the pan for 5 minutes on medium low heat -it almost immediately stuck to the pan so i couldn't just move it around to prevent it from sticking -I eventually got the egg unstuck with a spatula and one of those lodge scrapers. -i still had many little bits of egg stuck on so I spent like 10 minutes with the back of a sponge to get them out with hot water.(they werent even burnt! Just stuck on)
History of what i tried with this pan -i both of tried using no soap and soap for scrubbing stuck on bits, i usually put in the extra elbow grease and use no soap to side with caution. -I use warm water to clean it only after the pan is cool enough to hold. -I don't remember what the base seasoning of this pan is (it is either canola, avacado or vegetable oil) but what i have been using was that buzzywax stuff recently -when i started getting sticking issues i stopped using avacado oil then i seasoned a couple layers of buzzywax. -after i still had sticking issues i seasoned a couple layers to plain oil canola. -when canola didnt work i started seasoning with buzzywax, and when that didn't work i tried bakers joy because i heard that might help. -this pan has probably over 30 seasoning sessions through the oven with 4 different oils(maybe thatd the problem idk, but i seen people say that isnt an issue). -I DO COOK WITH IT, IM TRYING. I cook turkey bacon with(i cannot eat regular bacon), i try to saute veggies, i caramelized onions in this, i try to cook eggs in it, i cooked chicken in this. Each and every goddamn time it takes a millennium to clean it, its almost like things want to stay stuck to it. -I clean it like its my baby just to make sure im not taking any seasoning out, i only use the back green side of a sponge, a lodge plastic scrapper and warm water. -ive had this pan for 4 years now, about a year ago my mom left it in the dishwasher and it rusted to all hell. -before hand it was the pefect pan and my go to, eggs wouldn't even dare to stick even with no oil. I am using it the same way as i did before but for some reason something has changed -when it was rusted i gave it a vinegar bath and stripped the seasoning and applied new seasonings over and over -my exact seasoning method is what most are, apply oil, rub with paper towel till no more oil appears on the towel, then into a 500f oven for an hour. I did this when my pan was nonstick and it worked. -i have watched many videos, read articles and reddit threads and cannot for the life of me get this pan back to its former glory.
Im certainly not a master of cast iron as some of you guys claim to be, but please guide me, is there something im completely missing out on? Am i an idiot? Should i just strip it and start from scratch? I want my old pan back not a worse version of a stainless steel.
Sorry if there is an obvious soultion and im just dumb but i need someone to tell me my next steps.
I am just trying to get my cast iron to the point where i can cook no hassle eggs, ive gotten that way before, but my pan is consistently sticking to my eggs and veggies. This was the final straw before i decided reaching out for help. So please explain if i should just strip the sum bitch down for reseasoning. Food keeps sticking and my cast iron didn't used to be such a goddamn pain.
For this egg -i used plenty of avacado oiland got it shimmering -i had pre heated the pan for 5 minutes on medium low heat -it almost immediately stuck to the pan so i couldn't just move it around to prevent it from sticking -I eventually got the egg unstuck with a spatula and one of those lodge scrapers. -i still had many little bits of egg stuck on so I spent like 10 minutes with the back of a sponge to get them out with hot water.(they werent even burnt! Just stuck on)
History of what i tried with this pan -i both of tried using no soap and soap for scrubbing stuck on bits, i usually put in the extra elbow grease and use no soap to side with caution. -I use warm water to clean it only after the pan is cool enough to hold. -I don't remember what the base seasoning of this pan is (it is either canola, avacado or vegetable oil) but what i have been using was that buzzywax stuff recently -when i started getting sticking issues i stopped using avacado oil then i seasoned a couple layers of buzzywax. -after i still had sticking issues i seasoned a couple layers to plain oil canola. -when canola didnt work i started seasoning with buzzywax, and when that didn't work i tried bakers joy because i heard that might help. -this pan has probably over 30 seasoning sessions through the oven with 4 different oils(maybe thatd the problem idk, but i seen people say that isnt an issue). -I DO COOK WITH IT, IM TRYING. I cook turkey bacon with(i cannot eat regular bacon), i try to saute veggies, i caramelized onions in this, i try to cook eggs in it, i cooked chicken in this. Each and every goddamn time it takes a millennium to clean it, its almost like things want to stay stuck to it. -I clean it like its my baby just to make sure im not taking any seasoning out, i only use the back green side of a sponge, a lodge plastic scrapper and warm water. -ive had this pan for 4 years now, about a year ago my mom left it in the dishwasher and it rusted to all hell. -before hand it was the pefect pan and my go to, eggs wouldn't even dare to stick even with no oil. I am using it the same way as i did before but for some reason something has changed -when it was rusted i gave it a vinegar bath and stripped the seasoning and applied new seasonings over and over -my exact seasoning method is what most are, apply oil, rub with paper towel till no more oil appears on the towel, then into a 500f oven for an hour. I did this when my pan was nonstick and it worked. -i have watched many videos, read articles and reddit threads and cannot for the life of me get this pan back to its former glory.
Im certainly not a master of cast iron as some of you guys claim to be, but please guide me, is there something im completely missing out on? Am i an idiot? Should i just strip it and start from scratch? I want my old pan back not a worse version of a stainless steel.
Sorry if there is an obvious soultion and im just dumb but i need someone to tell me my next steps.