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.
- Heat pan.
- Place flatbread on it for a while.
- Flip it, brush some oil on cooked side.
- 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?