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I think, just cook on it and that'll go away. My little pan looked like that after I reseasoned it, just hadn't had enough layers build up. From what I gather, Lodge aren't the smoothest of pans to start with.
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Oct 5, 2020 11:04
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| # ¿ May 13, 2024 15:29 |
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If your friend doesn't want to do the salt thing, just wash it with fairy like a normal pan. And take it off the grill, the fire alarm is annoying the neighbors and your gran is trying to sleep!
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Oct 6, 2020 15:45
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Xander77 posted:Olive oil. Pan, high heat, oil, paper towel, upside down in the oven for an hour. 6-7 times until my family threatened to disown me. It's not worth keeping, and you want it to be one solid layer, not overlaid old and new. The flaking is because your original seasoning was weak, and probably because you're not scrubbing it enough so more weak layers are surviving over the top when they shouldn't, adherding to the weak layer and then taking it off with it when it flakes. It's like a thick blob of paint can be chipped or peeled off, when a very thin layer might be harder to remove. Use lard or flax or sunflower oil, a couple of passes through the oven should be enough to get a thin seasoning, then just cook with it and wash it afterwards until it's good, 6-7 times is probably overkill. It might look like that guys above, kinda orange for a while if you really took it down to bare metal, but it'll darken up as you use it. Take advice on reseasoning from above. v Flash Gordon Ramsay posted:Story as old as time. Got the oil on too thick. If you don't want to be annoyed every time you use it, brillo down those high spots and reseason. Make sure the pan is warm (or hot) when you apply the oil as that will let you get it on more thinly. Then wipe it off before it goes in the oven. What you're looking for is a sheen from the oil, but if you can see any depth or streaks or whatever, it's too thick and needs to be wiped before you bake it.
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Oct 6, 2020 23:05
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When I used the oven cleaner I left it overnight in the bag and everything just came off in the morning. Well, most of it, and only where it'd been sitting, not on the sides so much. 50+ years of seasoning right there.
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Oct 7, 2020 19:42
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Do another couple of coats and see how it looks then.
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Oct 7, 2020 23:25
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Took my lodge baking-tray, I mean uh, griddle-thing down to base metal using oven cleaner and an orbit sander, and then reseasoned it. It's lived in the oven for a good 5 years and had 2mm+ of seasoning on it. It came off in sheets! Would like to smooth it out properly with an angle grinder at some point, but I don't own one.  It still needs a couple of coats to be non-stick, but it's looking better.
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Oct 17, 2020 01:17
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When I took that one down with the sander, before the oven cleaner, it all came out red like rust, just don't worry about it.
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Oct 22, 2020 00:13
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It could be that the center is just getting hot enough when you're cooking that it's breaking down the seasoning. But use some elbow grease to scrub off anything that'll come off and just keep adding oil when you cook and it should work out. Scrape with metal tools when cooking, beat that seasoning into submission.
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Oct 23, 2020 02:07
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 I finally put a nice egg-safe seasoning on the bakestone.  I put it on the stove at full heat (gas, biggest ring) and just kept wiping it with kitchen roll until the kitchen roll disintergrated / the smoke alarm went off. It took about 30-40 minutes of putting a very, very thin layer on, wiping it off and letting it bake until it stopped smoking and then repeating for it to go from silver to black. Watching it change colour with the heat was pretty cool.
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Nov 5, 2020 22:48
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Got fed up of branding myself with the end of the skillet when making breads in the oven, and covered the end of it with Sugru. Seems to hold up absolutely fine at 240c.
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Jul 3, 2021 19:32
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Kept it in the oven for a good 3 hours today making pizzas for people, and it held up fine. It doesn't make it not-hot, but it's enough that it's not gonna brand you as instantly as the bare iron does, if you touch your arm to it.
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Jul 4, 2021 20:26
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Yeah I looked at those, but making bread we take them in and out of the oven constantly, and I didn't want any risk of it rotating in my hand and dropping it. How secure are they?
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Jul 4, 2021 22:59
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That thing is very cool! I've been thinking about getting a waffle iron for a while, but it wouldn't be anything as neat as that. Is the big bit underneath just to catch and diffuse the heat?
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Jul 12, 2021 17:43
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my turn in the barrel posted:The collar/base/ring etc.. is there to hold the waffle iron above the source of heat and to keep the ball joint connecting the 2 halves together when you flip it over. This is super interesting, thanks!
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Jul 12, 2021 23:56
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The Sugru has started to go brittle and crack off. Experiment failed! I got a new toy yesterday, though! £5 off the junk market. It says "Victor" on the bottom and the font/design there looks pretty modern, and cast is more like a lodge-texture, than an older smooth cast, so I don't think it's that old. The wood is chipped under the handle near the pan, but it's very firmly held in place still.   Breakfast was Welsh Cakes! It's kinda thin so even on the lowest heat, the big ring was a bit much. Need to work out what it likes, but I'm gonna try one of the back-rings next time and hope they come out a little less dark.  It's so easy to flip them with the spatula when you're not fighting the edges of the pan! Edit: Back ring works much better, pancakes for dinner! 
Nettle Soup fucked around with this message at 14:25 on Jul 26, 2021 |
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Jul 25, 2021 14:37
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I have a vintage enamelled le creuset roasting pan and it's pretty great. Thing is probably at least 30 years old (and about as many kg heavy) and the enamel hasn't broken down yet. I've had some cheap poo poo where it's broken down within a couple of uses, though.
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Jan 31, 2022 12:18
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The roasting pan I was talking about has been dropped at some point and has a small crack in it and a chunk taken out of the enamel and it's still ok, if that helps at all. It's not really on the cooking surface though. It's possible, but I dunno how much it would cost. Most of the time it's fine to just keep using it and just season the iron where it chipped. On another note, I bought a carbon steel wok yesterday! That's gonna be fun to season! Nettle Soup fucked around with this message at 21:08 on Feb 2, 2022 |
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Feb 2, 2022 20:58
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Take some pictures?
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Apr 12, 2022 11:56
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Does food stick to it? If it's a gas hob then it tends to season differently above where the flames are, and you do get those rings in the center.
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Aug 23, 2022 20:43
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Wash it, wire it down to bare metal, and then if you feel like it then sand until smooth and shiny, and then follow any seasoning guide. Once you've got it to bare shiny metal you need to oil and season it right away, because it will start to rust. It might go yellow, and it will smoke out your kitchen, once you've got a couple of layers on it then just keep cooking with it. You can get it to super smooth and shiny bare metal, but it will make it a little more difficult to get the seasoning to stick, and it can apparently reduce "value" if it's some old and valuable piece. Shrug! https://www.seriouseats.com/how-to-season-cast-iron-pans-skillets-cookware https://unocasa.com/blogs/tips/cast-iron-smooth-vs-rough Edit: This is a cool video: https://www.youtube.com/watch?v=rNrBGi63FFo Nettle Soup fucked around with this message at 16:44 on Mar 27, 2023 |
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Mar 27, 2023 16:20
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Yeah, I did say it might go yellow, that happens sometimes if you have a little much oil, maybe. It blackens up as you use it. Just keep cooking with it now, those spots should fill in. Just scrape those off with a metal scraper.
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Apr 6, 2023 19:42
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Don't worry about abrasives, just hit it with a brillo pad until it looks smooth and even, then reseason. Probably like ten to twenty minutes of scrubbing. You can also leave it to soak in a sink full of vinegar and water overnight, before you do the scrubbing. It doesn't even look rusty, just a bit caked on, and still pretty thick in that last picture. You're not gonna damage it, don't worry. The last time I cleaned mine it was with an orbit sander!
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Sep 5, 2023 08:37
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That looks beautiful!
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Oct 31, 2023 09:38
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Yeah, you gotta preheat it.
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Nov 13, 2023 17:29
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| # ¿ May 13, 2024 15:29 |
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Looking good!
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Nov 29, 2023 10:45
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