Too much oil, not enough heat.

Too much oil, not enough heat.

Both, but mostly too much oil. Seasoning is a chemical reaction—polymerization—and oil needs to be spread microscopically thin. A thick layer turns into a sticky, gummy mess instead of a hard, slick surface.

Fix it: scrub the pan with hot water, dish soap, and a stainless steel scrubber or coarse salt. Yes, soap is fine. You want to remove everything tacky. Dry it completely, then put it on the stove on low heat for a few minutes to drive off moisture.

Re-season using about half the oil you think you need. Put a drop on a paper towel, wipe the entire pan (inside and out), then take a clean dry towel and try to wipe all the oil off. You want just a faint sheen. Then bake it upside down at 450°F for an hour. Let it cool in the oven.

If it’s still sticky after that, you didn’t wipe enough off. Repeat the scrub and try again with even less oil.

Less is more when seasoning cast iron. Future you will thank you.