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My cast iron pan has started to give off tiny black flakes after 3 months of use. Are these dangerous in any way? Are we ingesting iron? There are patches on the skillet that are now a little lighter than their surrounding areas.

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1 Answer 1

up vote 9 down vote accepted

That is just the seasoning - the nonstick carbon that is formed after years of use - coming off. If big pieces are dropping in your food or you are freaked out by it, simply give your pan a good scrubbing with some steel wool and soap then re-season it.

To season the pan:

  • Take a paper towel and soak a bit of oil into it
  • Coat the inside of the pan with oil
  • Put in a 250F over for about an hour
  • Repeat each day until it has a nice shiny non-stick coating once again

Remember not to wash the pan with soapy water if you want the pan to stay non-stick. If there are bits of food in it from frying or such. Scrub it out with hot water and some coarse kosher salt, just nothing like steel wool, non-stick safe scrubbers are OK.

Adam

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Wow I was wondering why my iron skillet is not non stick. I've never seasoned it, what a mistake! –  avidenic Oct 23 at 13:35

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