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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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| # ¿ May 2, 2024 15:40 |
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I've started making tortilla's at home and have been using my cast iron skillet as a comal. My problem is that after a half dozen or so the residue starts to burn and stick. I've tried lowering the heat which helps that problem but then the tortillas aren't as nice. Any tips for preventing this from happening? The seasoning usually seems fine, it's just this one application.
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Sep 24, 2020 18:58
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I see a lot of seasoning articles for both carbon steel and cast iron mention avoiding lard/animal fats to season, but never any reason compared to say flax. Are animal fats worse to start off with?
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Oct 13, 2020 18:58
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So I just got a carbon steel pan and I'm having trouble keeping it seasoned. Like I had a nice surface, but when sautéing curry powder coated zucchini today it was getting a little hot so some water in. Go to clean it and half the pan now doesn't have seasoning on it. I've a carbon steel wok so I'm used to the idea that a uniform surface takes a while to build up, but I've never had such a dramatic wipe out.
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Nov 3, 2020 21:31
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BrianBoitano posted:Post pics? When we bought ours, it had a hard slightly waxy coating to prevent oxidation with instructions to scrub it off. That took an inordinate amount of scrubbing until it felt like smooth metal. I reseasoned it before I could snap a photo. I'll see if it happens again to both photograph it and to give it an ever harder scrub. I would have sworn I got it the first time but maybe not!
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Nov 4, 2020 21:58
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After getting my pan really hot to make tortillas, my seasoning started to really flake, so I think it's time to strip and reseason. When I first got going with cast iron it was about flax oil, but I understand that there might be better oils out there now to put down a base layer. Should I just do basic veg? Any thoughts on the best one to use?
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Sep 12, 2021 19:03
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BrianBoitano posted:I'm still a dyed in the wool flax person, and will "no true Scotsman" anyone who reports flaking ever What's the reason then that you think people are getting flaking? Too much applied in one go so the layers aren't run enough?
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Sep 12, 2021 20:23
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| # ¿ May 2, 2024 15:40 |
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Whatever I cook tortillas on my cast iron, I don't love how the skillet looks by the end. I tend to go mid-high heat because that's the best way to get them to puff, but by the end the.paj can be a bit worse for wear.. is the best bet just to oil the pan every few tortillas?
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Dec 15, 2023 06:33
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