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I don't think my pan is cast iron which is why I am posting this here. I revived my cast iron pan and it performs beautifully. I use the cast iron pan for doas/pancakes.

The iron pan is lighter but defintely made of iron and does not have a non stick coating on it. It is commonly used in india for cooking flatbreads. I bought it at a local shop a few years ago. It looks very similar to this.

When I cook rotis/flatbreads on it, it flakes. Little black bits come onto the bread.

My method of cooking is this.

  1. Heat pan.
  2. Place flatbread on it for a while.
  3. Flip it, brush some oil on cooked side.
  4. Flip again, brush some oil on other cooked side, keep away.

If I brush oil directly on the pan, it smells weird.

I scrape and wipe the flakes off with a piece of cloth when it gets bad. But yeah, this pan has a huge flaking problem. What's causing it?

  • 1
    It doesn't matter if you have cast iron, forged iron, or some other technology - the methods for seasoning them and maintaining them are the same. So closing as a duplicate of a flaking cast iron pan. If you never seasoned it intentionally, it still has some buildup from cooking, so the advice in the other question still applies. – rumtscho Sep 3 at 7:26
  • Great, this I what I wanted to know. :) Thanks. – Div R Sep 3 at 8:38
  • As far as I know, what the natives do is scrap,use and repeat :) – Bella Swan Sep 5 at 10:18