Originally Posted by aturnis
Also, I thought someone in this thread had applied too much oil and had a sticky finish in the bottom of their pan, but maybe I read that elsewhere while researching. Anyway, good tip I got researching was to heat the oiled pan upside down. That way any oil will drip off onto a pan or foil below. Nice smooth surface.
I did that with the caldero I seasoned (I'm doing the same with the larger caldero now). The area by the rim has the thickest seasoning and is the closest to being fully non-stick, as a result.