When I started handling my shiny new pot I immediately noticed that it was all sticky. Little specks of newspaper from the unpacking were sticking to the surface, and it left a waxy residue on my hands. And it had a kind of weird, unpleasant smell. Seems like the previous owner didn’t know how to properly season it. Could be the reason why they sold it. I know I wouldn’t enjoy using a pot that felt like that. In fact I didn’t want it anywhere near my food in the state it was in.
A quick, vigorous scrubbing will fix it, right? So I scrubbed. First with soapy steel wool. Then I upgraded to a coarser stainless steel scrubber. The stickiness just would not come off. When I’d been at it for nearly an hour and was running out of steel wool, I gave up and switched to 60-grit sandpaper and that finally did the trick. It no longer feels icky to the touch. But the cast iron lost much of the seasoning along the way – some spots look like we’re almost down to raw iron.

I’ve never tried seasoning a pot from such a raw state; I’ve only re-seasoned a well cared-for pot that just needed a touch-up. I hope I don’t end up with a similar sticky mess as before. My attempts will have to wait a few days, though, for the temperature outside to go up and the electricity price to go down.













