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While the other answer is correct, I have had good experience with cleaning my pans by heating them up a bit on the stove and carefully wiping it down with a damp rag. It doesn't remove too much seasoning and keeps the food a bit cleaner. The pan will be reseasoned every time you cook with oil so as long as you use the pan once every couple days it will be ...


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You hit the nail on the head. The seasoning is coming off. It's just chunks of fat/oil with bits of black rust, or black oxide. The solution is to either stop using the pan to cook scrambled eggs, or strip the pan down to the cast iron and re-season it. Seasoning is a two part process. The first part is developing the layer of black rust, and the ...



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