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What are you seasoning with? Some things are better than others, and I'm still trying to figure out which is best myself.

 

Try scrambled eggs in pan first then dont wash it just wipe out with water. Then dry and oil..then try the burgers

 

No seasoning at all, just GB. So seasoning isn't making them stick.

 

I'll try it, but I bet a nickle the eggs will stick too.

 

I was talking about seasoning the pan.

 

Sounds like a LOT more bacon cooking is needed.

 

Doh! Ok seasoned years ago with Crisco. Then bacon grease. Last time was with this:

$15 Caron & Doucet - Cast Iron Seasoning & Cleaning Oil | 100% Plant-Based & Food Grade! | Best for Seasoning, Restoring, Curing and Care (8oz)

https://www.amazon.com/dp/B01GT43AA...olid=39O37K0E9G21H&psc=1&ref_=lv_ov_lig_dp_it

 

I've cooked more bacon in it than is allowed by law. I cooked bacon in it today, and it stuck just a bit.
Maybe it's time to start from square one.
But... I'll ask one more time, do any of you cook burgers in a CI skillet?

 

Are you heating the pan before you add the food? I always add enough oil/grease to just coat the bottom and heat until the oil just barely starts to smoke. I very rarely have problems with food sticking.

 

I have many times and no issues with sticking.

 

I have heated it, and also tried from a cold skillet. The only difference was from col didn't taste as good. It still stuck.

 

Ok, thanks. I'm just going to strip it bare and start over.

 

Sounds like a good plan since it’s an issue often.

 

Yeah, it ain't like I don't have the time. What do you recommend for grease/oil?

 

I use shortening to season mine. I usually bake it in for about an hour or so upside then let it cool down. Then I cook a bunch of bacon in it.

I’ve not tried this cleaning method but some swear by dump a little salt in the pan and use that to clean it out instead of any sort of water.

 

I've been using a combination of water and salt cleaning.

A little water to help soften it up with plastic scraper.

Salt and paper towel to get the leftovers.

 

I've tried the salt scrub, hot water and a brush, and hot pan and de glaze with water. ALL of them end up with a nice flat black finish after drying. Then I warm a bit and apply oil. Next day bacon and eggs. The bacon might stick a bit, but the eggs don't. If I cook a couple burgers for lunch I gar un godamn tee you they will stick.

 

Seasoning Cast Iron. Here's what the Field Company suggests for their pans.
https://fieldcompany.com/pages/how-to-season-cast-iron-pan-skillet

Peruse their website as they have some good recipes.

Here they are:
https://fieldcompany.com/pages/recipes-for-seasoning-cast-iron-pan-skillet

 

they do stick but i do that on my egg cast iron and its non stick afterwards. Do you have a pic of the inside of pan?

 

@CurtB If I we're to start fresh, this is the route I'd go. Or some variation of, using whichever oil you feel is best. Probably skip the wire wheel. And follow by cooking a pound of bacon. I haven't used this dudes method cause most of my skillets work fine but I'm tempted to give my one Wagner that sticks this treatment.

https://www.youtube.com/watch?v=j6Tz3HnnCFs