Rolled steel 12x12 pan,arrived and it's sticky. Do i have to wash before Crisco?

[junep]

My new, lovely 12x12" cold rolled steel Sicilian pan just arrived. I know the instructions for seasoning it with Crisco, but I didn't think it would be sticky. Did anyone who has this pan have it arrive sticky. If so, did you wash and dry it well and then immediately start seasoning it? I want to get this started after I finish my hour or more hand watering in the garden. Another 2 questions I have is, after the first seasoning, do I have to cool it all the way down before I do the other one or two seasoning bakes?  Also, part 2 of my question: Did you coat the entire pan for each seasoning bake and if you did, how did you support it in the oven? Did you put it on a pizza screen, or the oven rack, or?? Thanks for any help!

[waltertore]

We put a thin coat of machine oil on it to keep it from rusting.  Wash it good with Dawn and hot water.  Dry, immediately season with Crisco and put in oven for 1 hour.  You need to season the entire pan. You can do all sides at once and put it on a rack top side down.  Cool it to where you can easily handle the pan after seasoning and do it again. 

[junep]

We put a thin coat of machine oil on it to keep it from rusting.  Wash it good with Dawn and hot water.  Dry, immediately season with Crisco and put in oven for 1 hour.  You need to season the entire pan. You can do all sides at once and put it on a rack top side down.  Cool it to where you can easily handle the pan after seasoning and do it again.

Thank you Walter. I didn't want to bother you on a Saturday and I knew several members have the pan. Glad you found the message. I'm off to turn on the oven. Have a great weekend. Warmest regards, June

[waltertore]

Thank you Walter. I didn't want to bother you on a Saturday and I knew several members have the pan. Glad you found the message. I'm off to turn on the oven. Have a great weekend. Warmest regards, June

for sure   Forgot to say after you dry it, put it in the oven for a few to get it completely dry before seasoning.

[junep]

for sure   Forgot to say after you dry it, put it in the oven for a few to get it completely dry before seasoning.

Oops, too late Walter! LOL When I got this information the pan was already in the oven on the 3rd seasoning. It looks good. I did all 3 seasoning with top face down a you said. Can I do a 4th with it up or won't that be necessary? I though with face down, perhaps the rim had missed spots. Thank you as always! I can't wait to test it later in the week. I have eye surgery two day from now so it looks like with a 3 day CF, with my busy day today I won't be able to get those 3 test bakes done till later in the week. Warmest regards, June

[waltertore]

Oops, too late Walter! LOL When I got this information the pan was already in the oven on the 3rd seasoning. It looks good. I did all 3 seasoning with top face down a you said. Can I do a 4th with it up or won't that be necessary? I though with face down, perhaps the rim had missed spots. Thank you as always! I can't wait to test it later in the week. I have eye surgery two day from now so it looks like with a 3 day CF, with my busy day today I won't be able to get those 3 test bakes done till later in the week. Warmest regards, June

You can season it again bottom down if there are some spots from the rack. Don't worry about small chips in the seasoning as you get baking. As long as it is not sticking, and you keep a thin film of oil on the pan, it will not rust.  Good luck with your surgery. I had both eyes done for cataracts recently.  I can see clearly now!

[junep]

You can season it again bottom down if there are some spots from the rack. Don't worry about small chips in the seasoning as you get baking. As long as it is not sticking, and you keep a thin film of oil on the pan, it will not rust.  Good luck with your surgery. I had both eyes done for cataracts recently.  I can see clearly now!

Thanks Walter for the tip about keeping some olive oil in the pan. I had cataract surgery with implants last August and September; but now I have something growing behind my eyes causing more vision problems. Hopefully this coming up laser surgery will get rid of that. I have wet macular degeneration in both eyes for which there is currently no cure, so I'm having a great time gardening, cooking and doing all things I love while I can still see well enough to do  I guess once I can't see, I'll be back to hours a day doing yoga and meditation. Life is good and certainly very interesting. Warm regards, June

[Chuck Light]

Very timely questions as I was looking for the same answers.  BTW what size dough balls should I be using?

[junep]

Very timely questions as I was looking for the same answers.  BTW what size dough balls should I be using?

Chuck, my recipe had a TF of 0.13.It was a bit over 19 oz. It depends on how thick you want it. This pan is only an inch deep, not 2" like some others. I prefer the thinner, Grandma pie. Also, this pan I believe is OK for 20 maybe  up to 21 oz of dough. There is a thread somewhere on this site, that shows Sicilian pizzas having a TF range of 0.120 to .140. My grandma pizza is 0.127 and that's plenty thick for me. No matter what TF you choose, I would suggest you stay around 20 ounces of dough. 21 might be stretching it,  if our really want a thick Sicilian. If you're going to a N.Y. style Sicilian, they are traditionally, thinner than the classic.