Serious question, why does everyone pretend reseasoning a cast iron is simple

I followed the guides, used the flaxseed oil like they said, and did 5 oven cycles last Tuesday. The pan looked perfect until I cooked one egg and it stripped right off, leaving a sticky mess. I spent 2 hours scrubbing it with coarse salt and now it looks worse than when I started. Has anyone else had this weird reaction with flaxseed oil specifically, or am I just cursed with a bad pan from my grandma's basement?

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luna89112d ago

Goodness, that is frustrating and I totally get why you are ready to toss that pan out the window. But before you do, let me ask you something important: did you actually get all that flaxseed oil off before you reseasoned, or did you just scrub until it felt smooth? Because that sticky mess you described sounds like leftover oil that never fully cured, and flaxseed is famous for turning into a gummy disaster if even a tiny bit is left on. I have seen people swear by that oil and others curse its name, and the difference usually comes down to how clean the bare iron was at the start. So tell me, did you use a chainmail scrubber or just the salt, because that changes everything about what went wrong.