Seasoning Cast Iron Pans
So I tried to season an old cast iron pan today, but I think I did something wrong. I followed Alton Brown's instructions, which say to use a paper towel to spread fat over all the surfaces of the pan, then place upside down in a 350 oven for an hour with a drip tray underneath.
After it became cool enough to handle, I took it out, but the surface was sticky and uneven, with little splotches of fat scattered about.
What might I have missed? Did I use too much fat?