Linked Questions

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votes
0answers
24 views

How do you season a cast iron skillet [duplicate]

I have a new finex 12 inch cast iron skillet. I cooked a steak in it on high heat. There is black carbon residue. Is the black residue ok or do I have to strip it down and re season?
1
vote
0answers
56 views

Reseasoning Cast Iron

I just stumbled on the site while searching for an answer. I'm hoping one of you can provide an answer. I bought a brand new pan that is factory seasoned and I didn't strip it off. I used vegetable ...
2
votes
1answer
403 views

Attempted to season my new cast iron pan and was left with a ring

Is my pan ruined? I coated it evenly with vegetable oil, put it on low to medium heat, came back after about 20 and the centre where the now circle is was dry and the oil was around the dry circle. I ...
4
votes
1answer
95 views

Cast Iron Skillet with Lid Rusted togethe

I want to use my mom's cast iron skillet which she used primarily for frying chicken but the lid is sealed/rusted/won't come off from the skillet. How can I get this lid off without breaking it?
17
votes
6answers
21k views

How do I fix improperly seasoned cast iron pans?

I'm quite new to cooking as a whole. A few months back I bought a set of VonShef cast iron pans. When seasoning them, I unfortunately made two errors. First, in my naïveté, I used vegetable oil as ...
2
votes
1answer
118 views

cast iron skillet

I put my cast iron skillet on the stove top , turned up the heat slowly then turning it up high , when I removed the pan, I obseverd a ring/mark the size of my glass top burner almost like a burn mark ...
4
votes
1answer
541 views

Skillet rust (?) and next steps with regard to seasoning

Yesterday, I got a cast-iron skillet, and the first thing I did was try to season it. I washed it vigorously with soap and water, then rinsed it for several minutes. After drying it with a paper ...
1
vote
2answers
714 views

Does there exist a non-rust substitute for an iron-cast pan?

I recently bought a new cast-iron pan and I am enjoying very much the upgrade in the quality of my food. As I understand it, the reason why food cooked in an cast-iron pan tastes better is that the ...
2
votes
3answers
922 views

How do you know that the cast iron seasoning does not leach into your food?

It is well established in the scientific literature that those cooking on stainless steel cookware get a portion of their daily iron intake from the iron in the pan that makes it into the food: ...
5
votes
2answers
11k views

How to remove commercial seasoning from skillet?

We bought a new skillet that was "pre-seasoned" a few years ago...but haven't really used it once yet because that seasoning is basically some black gunk that comes off into the food that's cooked in ...
3
votes
1answer
1k views

Temperature range for seasoning a carbon steel pan

I have this pan, but the seasoning that I created with flaxseed oven method is very brittle and flakes off easily into my food. I have not been using anything acidic in the pan, so I think I just need ...
7
votes
2answers
1k views

How to re-season only the “high” sides of a cast-iron pan

I read most of the already existing threads about seasoning a cast-iron pan, but non quite covers my weird case. The thing is, this pan I got seems to be seasoned well enough (could probably use more) ...
9
votes
6answers
25k views

How do I recover from overheating my cast-iron skillet?

This morning, as with many, I let my skillet dry by leaving it on the burner. Unfortunately, my attention was drawn away and I forgot to take it off the burner! Of course, the moment I noticed, I ...
1
vote
1answer
3k views

How to reseason cast iron skillets using a fire

I was told to put my cast iron skillets in an open fire to clean. We did and now they have a red discoloration and look worse than before. How do I clean the red off and get them shiny again?
5
votes
2answers
646 views

How do you clean and season a cast iron pot? [duplicate]

Unlike a cast iron skillet I'm having a much harder time keeping a pot clean and rust free. I use it mostly for roasts on occasionally some stews, any tips or difference in care between the two?

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