Ruined My Pre-Season Cast Iron Pan- Help!
It sounds to me like you put too much oil on when you tried to season it, and that's why it was thick and sticky. You will probably have to start all over, but the pan is not ruined forever! It's best to wipe the thinnest layer of oil you can on it, essentially putting some oil on and then wiping as much off with a paper towel as you can, and then putting it in the oven like you did and baking it at as high of a temperature as you can. There should be no fear of drips. Bake it for an hour or two, then let it cool inside the oven back to room temperature, and then wipe it with oil and do it all over again, as many as 6 or 7 times to build up a good seasoning. It's a long process, but it's worth it. Good luck!