I think i started with 80 to nock the high spots down good, then finished up with 120. I'm not sure the 120 was even needed using the random orbit sander.

Here is all you need to know.

https://www.youtube.com/watch?v=a5NbQwzwUTw

https://www.youtube.com/watch?v=qBX5eA9pdsY

I use all my wife’s grandmothers skillets for cornbread, biscuits, etc. We’ve had them for nearly 20yrs and they’ve never been washed. Greased before use, rinsed after and then air dried before storing.

What do you guys do with a cast iron skillet that you use to blacken fish? That's become my main way to cook bass on the fish cooker, but it gets so hot that all of the oil cooks out of the skillet. I've given up on keeping that skillet seasoned and just rub a little oil on it after using. Is there a better way?

What do you mean? I just blacken the fish, wipe out the excess oil and grime with a paper towel after it's cooled, and then store.

That should be all you need to do PCP.

There's not any oil left except a little on the surface when I finish cooking them. I turn the cooker as hot as it will get and cook the fish about 90 seconds on each side. That cooks all the oil out of my seasoned skillet, and it will rust overnight even if I put oil back on the surface after cleaning. I just set aside one skillet for this use and have given up on keeping it seasoned. Just wondering if there is a better way.

I don't have that problem, but I also don't blacken my fish on an open flame as high as it'll go. I get it smoking hot and keep it hot, but not that high.

That's pretty much what I do too.

Make sure that you heat the pan up slowly, instead of just throwing it straight to hot. Cast iron gets hot and stays hot, it's easier to control it if you go slowly. Might help with the oil cooking out.

it's Ok to use Pam in cast iron; i've restored almost 10 cast iron pieces so far in the last few weeks & i've yet to have cornbread stick in any of them; i spray Pam in the middle & use 3 tablespoons of vegetable oil & it works like a champ ... some i've restored have slick surfaces & some (like an old Birmingham Stove & Range skillet) are rough as a cob; either way, for cornbread, they've all been non-stick ...

regarding seasoning, i've used this guy's video & it has worked wonderfully ... on vintage/used skillets, i've done the oven self clean for 2 hrs (vs the 1 hr he recommends on new skillets) ... even on new cast iron, he does the oven self clean & then re-seasons w/Crisco ... i've found Crisco to be the best to use b/c it's a paste & it's much easier to apply w/than an oil is ... i've used the cup brush on some skillets, but honestly i don't think the bottom has to be uber-slick unless you're wanting to get to egg cooking a lot quicker ... hope this helps; this guy has several other videos on restoring/re-seasoning/cooking on cast iron & i've found them all very well-done ... also listen to Irishguy - he's the man!

I have always been told to build a small fire. Throw the skillet in the fire, then add wood until you got a good camp fire. Drink about 6 beers while keeping the fire going. Leave skillet in the fire overnight, and pull it out the next morning. Wash with soap and water and then put some cooking oil on it. It will be ready to go. Done this a couple times.

Thanks for the tips. I suspect the problem is that I just cook too hot and too fast.

Got mine too hot on the egg and might of left it outside several years ago. Cleaned it up. Crisco, oven at 350 for an hour, cool down in oven. I probably did this 10 nights in a row before using it again. No problems now.

I wipe it down when done and put back on burner or in oven if it's on.

Tonight was much better guys. I got home from work and re-seasoned it. I warmed it up in the oven at 200 degrees to open up the pores and then lightly coated it with Crisco and placed it in the oven at 375 for an hour. Let it cool in oven. Made some red beans and rice and then tried the cornbread for round 2. This time I put the pan in the oven while it was preheating with some vegetable oil and a little pam. I poured the batter in and 25 minutes later it was done. This time there was no sticking at all and it was fantastic. Don’t know what happened last night, but it’s working like a charm now. Appreciate everyone’s help!!

Did you put sugar in that cornbread?

Looks delicious!

Heck no ! My dad raised me with this recipe and all it calls for is Martha white corn meal, buttermilk, and oil. I could have eaten the whole pan. It had a nice crispy crust and was amazing.

You did good. However you don't need vegetable oil and Pam. Pam is just vegetable oil in a spray can.

We have ditched all oils except for: Butter, Extra Virgin Olive oil, Peanut Oil, Sesame oil and Coconut Oil. Slightly different uses for each one, but for the main oil we use peanut mostly.

you gotta get several coats of seasoning on it to keep it from sticking i season mine 4 or 5 times with bacon grease in an oven on 400 for two hours then let it cool off in the oven. it takes time to get a good season because you have to do it in thin coats and build it up. after you get a good base itll just get beyter with time dont ever let the oil dry up when cooking in it either

Another thing that I've seen cooks recommend is keeping your cast iron in the oven, always, even if you're baking something else. They said it's like seasoning it every time you turn the oven on and just continues to make it better. I've started doing it so we will see if it makes a difference.