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Well I was trying to improve the seasoning in my Lodge frying pan and this is how it came out.. What did I do wrong? What should I do to fix/improve. I used canola oil at 500 for an hour. 
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Dec 23, 2019 22:11
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Just do some more seasoning
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Dec 23, 2019 22:32
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vulturesrow posted:Well I was trying to improve the seasoning in my Lodge frying pan and this is how it came out.. What did I do wrong? What should I do to fix/improve. I used canola oil at 500 for an hour. 1. Canola isn't a great choice. You could get a better result even with canola, but here are some better oils: organic flax (expensive, smells like fish, must be refrigerated) or sunflower (cheap at Trader Joe's, if you have that option) 2. You used too much oil. Wipe it on, wipe it off. It shouldn't even look wet when you put it back in/on the heat.
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Dec 24, 2019 03:09
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BrianBoitano posted:2. You used too much oil. Wipe it on, wipe it off. It shouldn't even look wet when you put it back in/on the heat. I like to wipe it on, wipe it off, then heat it for a minute and wipe it again, to get a really nice thin layer. Even when you wipe it til it looks dry, once the oil heats up and thins out it looks "wetter" than it did at first.
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Dec 24, 2019 03:24
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Flax sucks cause it chips off. I use canola on mine. Your pan actually looks fine other than having a bit too much oil. The objective is to have the oil evaporate in the oven. The less oil you have, the better it will evaporate. Also I like doing 450 for an hour, or until it's fully evaporated. Think of initial seasoning as only for preventing rust. Actual cooking seasoning is what makes the pan less-stick.
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Dec 24, 2019 06:57
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Mantle posted:Flax sucks cause it chips off. I use canola on mine. Kenji says that, but I've never had a problem with flax seasoning chipping. Do more layers. The initial season is absolutely what makes a pan nonstick. The oil doesn't evaporate, it polymerizes.
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Dec 24, 2019 21:06
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I also say that. It's my personal experience trying flax.
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Dec 25, 2019 04:29
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My first seasoning I used flax seed oil and put on at least five layers. It looked great and then started flaking off in big chunks. I now use The Field Company method using the recommended grapeseed oil with good results.
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Dec 25, 2019 14:51
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Questions for those who've had flaking: 1. Did you start on bare silver metal? 2. Did you do thinnest-possible layers by wiping basically dry? 3. Do you use soap when cleaning, such that a paper towel comes off clean after? It's too bad there's variation in the results. My thought is that it really does make hardest-possible layers, but if they're not well bonded then you're SOL. For comparison, my answers are yes to all. It's a different style for sure, not nearly everybody's cup of tea, and while it works for me I'd be interested to know if anyone matches exactly and still flakes.
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Dec 25, 2019 15:35
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I used flax on my pan and it worked fine, but I beat the poo poo out of it constantly, so it's probably only ever a relatively thin layer. I didn't bother to buy another bottle when it ran out. So what's everyones Christmas Cast Iron this year?
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Dec 25, 2019 15:42
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Sorry for a stupid question, but is there a secret to using a cast iron skillet with an induction burner? From what I can tell, even when setting it to a moderate ~350F, the middle heats up crazy hot very fast which seems to just vaporize my seasoning. Eventually it settles down and mostly evens out at the desired temperature. What am I doing wrong? It's very frustrating to have mostly a beautiful pan who's center is constantly getting trashed.
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Dec 26, 2019 05:34
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I've never used one, but this might work: Tescoma Induction Hob Adapter Ø 21 cm Presto, Assorted https://www.amazon.com/dp/B00N1TFH5U/ref=cm_sw_r_cp_api_i_vEjbEbRCP0QH9 It's meant to enable a non-induction pan. The magnetic flux will likely take the path through this primarily, leading to more even heat. That was just the top hit on Google, so read reviews and shop around, and good luck!
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Dec 26, 2019 12:23
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 Family portrait of my modest collection (smallest to biggest) Lodge mini Griswold single egg skillet #53 No name with a hammered exterior Wagner Ware with a wooden handle (basement find and my favorite by far of the bunch) Thrift store lodge All are in regular rotation, I’ve gone one more on my list to get and then will probably move on to trying to snag a decent Dutch oven for bread baking purposes.
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Dec 29, 2019 01:26
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Does that wooden handle get hot on the stovetop?
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Dec 29, 2019 04:12
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BrianBoitano posted:Questions for those who've had flaking: Mine has never flaked, and I answered yes to all three.
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Dec 29, 2019 06:21
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McSpankWich posted:Does that wooden handle get hot on the stovetop? Nope
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Dec 29, 2019 07:35
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The downside: it's ill-advised to sear a pork chop on the range and throw the whole thing in the oven, pan and all, to finish.
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Dec 29, 2019 07:59
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Missing Name posted:The downside: it's ill-advised to sear a pork chop on the range and throw the whole thing in the oven, pan and all, to finish. That’s what the big guy is for.
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Dec 29, 2019 11:11
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Super pumped me and my wife stopped into an antiques shop near our house on a whim and I came across a few Griswold skillets. A 10, 8, and 3" all scored for $100 total. In decent condition although probably gonna have to clean cycle the 10.
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Dec 30, 2019 04:43
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I posted like four years ago that I inherited a griswold cast iron. I'm going to finally season it. Does anyone have a lazy way to actually figure out when it was manufactured?
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Jan 2, 2020 05:03
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My dad had a giant stack of old rusty cast iron that I'm finally trying to sift through. First thing to catch my eye is this corn bread pan. I think it might be an unmarked Griswold?   Other finds were a Wagner bacon and eggs skillet, a few old Lodges, and a bunch of unmarked poo poo that will take me ages to identify.
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Jan 5, 2020 20:37
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In cleaning some carbonised toast off my relatively new cast iron pan I took off some of the seasoning and exposed bare iron, so I reseasoned it once with a very thin layer of sunflower oil and left it to cool in the oven. When I checked it in the evening it looked fine but the next day the patch I'd been scrubbing at was rusty red. I intended to do a few more seasons but in the process it made my flat stink of oil and I have my girlfriend's mum staying until the weekend and don't wanna make her suffer too, so I'm planning on doing it once she leaves. What do I need to do to fix it, beyond scrubbing the rusty bit off (will the same scourer I used that initially took the seasoning off be enough to get rid of the rust?) and reseasoning a few times?
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Jan 8, 2020 01:04
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You can always just keep cooking over the top of it and hope it fades. That's what I did... Nah though, seems to be an art to it. Just try again. If the seasoning is that weak that just chipping some grunge off will take it down that badly, might be worth reseasoning the whole thing.
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Jan 8, 2020 01:09
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vulturesrow posted:Well I was trying to improve the seasoning in my Lodge frying pan and this is how it came out.. What did I do wrong? What should I do to fix/improve. I used canola oil at 500 for an hour. I just keep frying stuff and I scrape and I scrape and I scrape heavily using my metal spatula, been doing it for years now. I don't own any non stick pans any more.
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Jan 8, 2020 13:59
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Butterfly Valley posted:In cleaning some carbonised toast off my relatively new cast iron pan I took off some of the seasoning and exposed bare iron, so I reseasoned it once with a very thin layer of sunflower oil and left it to cool in the oven. When I checked it in the evening it looked fine but the next day the patch I'd been scrubbing at was rusty red. Honestly sounds like you have a good idea, that's what I'd do were I you. Not sure what you mean about cool though, my process has been to stick the pan with a very thin layer of oil in a 450 degree oven for 30 minutes and then repeat 4 times. There's no cooling between coats or anything so it's quicker.
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Jan 8, 2020 17:46
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Ah word? I thought leaving it to cool completely after each season would be necessary for the polymerisation to work properly
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Jan 8, 2020 18:46
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Heavy scraping all the time while frying. Never flaked off any seasoning on my pan yet, not even with soap and a brush. It's on there a like a rock. Absolutely don't baby my pans at all.
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Jan 9, 2020 11:00
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I prefer wooden utensils to metal, but that is more my personal preference than any other "care" reasons. Metal scraping my pans has never given me issues.
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Jan 11, 2020 15:52
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Bought a new cast iron skillet (based on recommendations in this very forum, actually). It's very much not smooth in the least: https://i.imgur.com/Ug8Nd8R.jpg https://i.imgur.com/PcySXW2.jpg (Those spots that look a bit like rust might be leftover oil from my attempts to season?) Should I try to sandpaper / polish it? If so, what's the best way to go about that? Last but not least: is a 12 inch lid a good fit for a 31 cm skillet (i.e, either utensil is actually slightly larger or smaller than advertised, as 12 inches are 30.5 cm)?
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Feb 9, 2020 22:40
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Is your pan Lodge? If not the lid might not fit. Measurements are nominal. Also just cook with it.
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Feb 10, 2020 02:34
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Second opinion: do this  https://www.youtube.com/watch?v=id2GLt8Nd4s If you watch at all, skip to 7:40
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Feb 10, 2020 02:42
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Xander77 posted:Bought a new cast iron skillet (based on recommendations in this very forum, actually). You COULD take an angle grinder to it to make the bare metal nice and smooth. I've done this to three pans and the difference isn't worth it. Over time, with usage, the seasoning you build will become smooth. Mantle posted:Also just cook with it.
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Feb 10, 2020 03:46
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I personally think it's worth it. One of my pans was rough like that and became so much better afterwards. And building a good seasoning takes way less time.
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Feb 10, 2020 07:47
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Mantle posted:Is your pan Lodge? If not the lid might not fit. Measurements are nominal. ... Assuming I don't have an angle grinder or whatever this guy is using, would regular sandpaper work, or just take forever?
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Feb 10, 2020 11:33
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sanding by hand is possible but it will take a long time and probably suck rear end. imo just cook, cook, cook and you'll get there
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Feb 10, 2020 18:02
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I'm using a Lodge cast iron skillet on a gas rangetop and the bottom of skillet looks like its more bare metal than seasoned. Is this normal or is the flame removing seasoning that should be on the bottom of the pan? Is it a problem and should I be reseasoning the bottom/sides? No problems with seasoning on the inside of the pan.
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Apr 22, 2020 20:11
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Base Emitter posted:I'm using a Lodge cast iron skillet on a gas rangetop and the bottom of skillet looks like its more bare metal than seasoned. Is this normal or is the flame removing seasoning that should be on the bottom of the pan? Is it a problem and should I be reseasoning the bottom/sides? No problems with seasoning on the inside of the pan. The outside needn't be nonstick, just needs something to stop it from rusting. If it's not rusting I wouldn't worry about it.
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Apr 22, 2020 20:17
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Cool. Haven't noticed any rust.
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Apr 22, 2020 20:41
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I've gotten more into cooking lately and have a cast iron I use quite a bit. Back when I started I would leave food in it and cooked things on high heat, there was a good amount of carbonized gunk on there, I didn't know what I was doing. These days I try to work on lower heat, and wipe it down after cooking, and if there's anything left on do a rinse, rub with a little chainmail dealie, dry, oil on, wipe off, and in the oven to ensure no residual water. I've never left water in it and such and haven't noticed any rust but I am seeing a lot of flaking on the cast iron now, I'm wondering if there's any recommendation on what I should do? I gave it a hard rub with the chainmail in warm water and did another oil pass into the oven but there's still some flaking around where the handle meets the pan, at the "spout" points, and where the base of the pan meets the wall. Is this something I should do something about immediately? Is there something I'm doing wrong causing this? Really want to treat my cast iron right but I'm wondering if burning too much stuff into it in the past and leaving it has caused issues. I will accept recriminations duly with any advice provided.
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Jun 4, 2020 15:22
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| # ? May 12, 2024 19:43 |
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I've only ever had flaking when I used flax oil for seasoning. Is that what you did?
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Jun 4, 2020 16:59
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