Questions tagged [cast-iron]

Questions about cookware made out of cast iron

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Is my iron cast pan properly cleaned? [duplicate]

As you can see, there is a black area on one half of my iron cast pan: Is this normal? Or I'm not cleaning my pan properly? I did it with salt and a sponge (while the pan was hot).
alexchenco's user avatar
0 votes
1 answer
116 views

Confused about advice from Coleman about seasoning their porcelain coated cast iron grill grates

Basically, I thought porcelain coated grates don't need to be seasoned, but the official instructions from the Coleman page explicitly recommend it. I've got a Coleman grill for 3 years now and I ...
Lagerbaer's user avatar
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Can I still use this old skillet? Was rusty, gave it a clean but there are still big black splotches? [duplicate]

I've had this skillet for ages and never used it. Unfortunately it went rusty. I've given it a big clean and gotten rid of the rust, but black splotches seem to have seeped into the iron and will not ...
Lucy's user avatar
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1 answer
245 views

Why are brand new out of the box cast iron skillets black?

Iron is a grey metal. I read that when you cook it turns black from a reaction to the food. But this has never been used. I tagged utensils but technically this is not a utensil or is it.
Sedumjoy's user avatar
  • 788
1 vote
1 answer
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The cast iron pan changed color after machine-dishwashing

My cast iron pan is new, clearly black, like deeply black. In the instructions, it is mentioned that it can be put in a dishwasher (not recommended, but it could be). The first time putting it in the ...
Sofiane's user avatar
  • 13
2 votes
2 answers
261 views

Why wouldn't a cast iron pot rust/corrode if I cook liquids in it?

Cast iron cookware newbie here. I've been told that it's okay to make soup in cast iron, but that the soup should not remain in cast iron after it's cooked, otherwise the pot will rust. But hot or not ...
new__LocalHost's user avatar
1 vote
1 answer
255 views

What is the intended use for an extra deep skillet?

I had to resist purchasing a so-called "deep" cast iron skillet that was on sale for a good price because I couldn't imagine what I could do with it that I couldn't already to with my ...
Sea Citadel's user avatar
1 vote
2 answers
314 views

What should I do to repair the surface of this cast iron pan?

I got this cast iron pan several years ago, and tried more than once to season it according to recommendations from articles I read. Each time, the process involved something like rubbing it with oil ...
xyz's user avatar
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1 vote
2 answers
295 views

Can a poor cast iron seasoning affect the sear?

I purchased a lodge cast iron exactly one year ago and after a seasoning it once was able to cook dozens and dozens of perfect steaks throughout the year. I never had any trouble cooking or getting a ...
Roberto Singer's user avatar
3 votes
1 answer
1k views

Usage of butter and flour mixture in cooking

Consider this recipe and this one. In both butter and flour is mixed before cream is added. What is the idea behind mixing flour and butter? Here are quotes of the relevant parts (in case of link rot):...
tryst with freedom's user avatar
6 votes
2 answers
1k views

How long to heat up a cast iron pan for cooking

There are many articles and Reddit posts saying to heat the cast iron on low for a long time and then cook in it. Apparently it’s a bad idea to heat the cast iron on high as heat doesn't flow easily ...
tryst with freedom's user avatar
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3 answers
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How long should I heat oil in cast iron for seasoning?

Every guide I can find on the internet tells me to heat it up till the oil is smoking in the pan, but none tells me exactly how long. What is the criteria for knowing that the amount of polymerization ...
tryst with freedom's user avatar
1 vote
1 answer
98 views

Why does using very unsaturated oil for seasoning cast iron make the coating brittle?

It's a point mentioned in this video. I don't quite get it. The more polymerization= stronger coating... till a point? Why does too much polymerization make the actual coating ultimately weaker?
tryst with freedom's user avatar
1 vote
0 answers
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Looking for stovetop sandwich maker

I'm looking to find a stovetop sandwich maker that seals the sides and bisects them into two triangles (possibly called "jaffles"1). We used to have a countertop sandwich maker that looked ...
Morgen's user avatar
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19 votes
3 answers
4k views

What is the point of the "oven" step in seasoning pans?

Many or most sets of instructions on how to season cast iron and carbon steel follow these steps: Clean Get really hot on the stovetop Apply a very thin layer of oil Heat for a short time, then take ...
FuzzyChef's user avatar
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-1 votes
2 answers
985 views

Can Le Creuset Dutch Oven be used in the microwave in convection mode?

I am reading that cast iron may pop or crackle in a convection oven, and aluminum is best for it. Since Le Creuset Dutch Oven is just enameled cast iron, I couldn't help but have a safety concern over ...
The Testosterone Fanatic's user avatar
2 votes
1 answer
373 views

Why would boiling spinach decrease the iron content?

I've found a lot of articles that say spinach contains more iron when boiled. However, I also came across someone saying the iron content would decrease as the boiling time increases. I was wondering ...
help's user avatar
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0 answers
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Residue on a new hard-nitriding cast iron skillet

I have just purchased a new hard-nitriding cast iron skillet at a HomeGoods store (Brandani brand), and i'm having problems cleaning it before the first use. I've spent hours and hours washing it with ...
Andrey's user avatar
  • 101
0 votes
2 answers
232 views

Must cast iron be cleaned promptly?

There is yet one more detail I seem to have just understood about cooking in cast iron pans. After use (frying onions, frying potatoes, ..) the pan must be cleaned quite soon, perhaps within 24 hours ...
Sam7919's user avatar
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0 votes
1 answer
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Will lemon in a cast-iron pan with roast chicken cause problems?

I have two chicken recipes that I've perfected over the years: Roasted spatchcock in the oven, in a pre-heated cast iron pan, using a rub with oil, paprika, and garlic Rotisserie on the grill, ...
LShaver's user avatar
  • 163
2 votes
1 answer
820 views

Should I use or avoid flaxseed oil when seasoning cast iron pan? [duplicate]

There is quite some contrary information out there on using flaxseed oil to season cast iron equipment. Some examples from the Seasoned Advice website: This answer (67 upvotes; posted 10 years ago) ...
user avatar
13 votes
6 answers
8k views

Food is still undercooked on cast iron

I've recently gotten my pre-seasoned cast iron skillet and just tried to sear some meat. 1st attempt was on a rack of lambs and 2nd was on a salmon fillet. I cooked try to fully cook them both on a ...
John's user avatar
  • 131
21 votes
5 answers
8k views

How to use a ridged cast iron griddle?

While shopping the other day, I purchased a cast iron pan that has ridged griddle lines in it. I thought "oh, this might be nice for cooking meat!" but I'm not actually sure that's the case. ...
swashbuckler's user avatar
2 votes
2 answers
2k views

Yellow color from brand new Pre-Seasoned Lodge Cast Iron griddle (before seasoning or even heating). Is this normal?

I received my Lodge 10.5 inch pre-seasoned cast iron griddle today (and I'm very new to the world of Cast Iron). I washed it with water and soap and used the soft side of the sponge and on second wash ...
Dezvyn's user avatar
  • 21
2 votes
1 answer
3k views

Storing cast iron in the oven

We store a few cast iron pans in the oven, on the bottom rack. We leave the pans in there while cooking other things. Occasionally, I worry that this might affect oven performance, by interfering with ...
Bradd Szonye's user avatar
3 votes
1 answer
415 views

Prevent sticky residue from oiling seasoned pan before storage

I have a variety of carbon steel pans and after I use them I dry them using a paper towel and then warm them up to make sure they are completely dry. Once I'm sure the pan is dry I spread a little bit ...
sev's user avatar
  • 219
1 vote
1 answer
671 views

Is anyone aware of cast iron pots and pans that are enameled on the exterior with plain cast iron (no enamel, no non-stick) interiors?

Looking for a brand of cast iron pans that is enameled on the outside, but with a bare iron interior. In other words no enamel, no ceramic, no non-stick on the inside. (so it is less likely to scratch ...
BeccaCooks's user avatar
1 vote
2 answers
1k views

What is this cast iron skillet with diagonal ribs intended for? [duplicate]

I'm not actually sure if "skillet" is the right word for this, but it seems close. We got this second hand, so not sure of its origin. The particular feature that I'm not sure of is the set ...
StayOnTarget's user avatar
16 votes
3 answers
6k views

What are the consequences of dishwashering a cast iron skillet?

I know that with cast iron skillets, one isn't supposed to put them in a dishwasher to allow bits of what was cooked (called seasoning) to build up, since some people think that that produces better ...
john01dav's user avatar
  • 271
6 votes
2 answers
6k views

How to heat up a pan on an induction burner?

When it comes to a cast-iron skillet, the benefit of using traditional methods is that if you want a super hot pan, you heat it for a long period of time before adding fat to the pan. The instructions ...
gyurisc's user avatar
  • 163
4 votes
2 answers
683 views

how to not get burned keto flour pancakes?

I make keto pancakes out of a bought keto flour pancake mix (almond flour and cassava and coconut flours are main components). I mix these with either water or whole milk, making not too thick mixture,...
Isabella Leonarda's user avatar
1 vote
3 answers
430 views

Is a cast iron wok too heavy?

I want to buy a wok. Someone recommended I buy a cast iron wok, but I know it is very heavy.
Fahim Ahmed's user avatar
0 votes
1 answer
3k views

Is iron skillet seasoning a carcinogen [closed]

I switched to cast-iron skillet/griddle (dont know what it's technically called) recently for my omelette because I read somewhere that non-stick coating can leak carcinogen during cooking For cast-...
gawkface's user avatar
  • 103
3 votes
4 answers
3k views

Does black interior of a cocotte/dutch oven such as Staub create problems with accidentally burning ingredients/fond?

The Staub cocotte has a black interior (in contrast to the Le Creuset) as can be seen below. Does this black interior significantly increase the chances of accidentally burning the ingredients and ...
sev's user avatar
  • 219
5 votes
1 answer
229 views

What accounts for Dutch Oven price variation?

I have recently been looking to buy a good Dutch Oven that will last a while, and I am a little lost since there is so many options at many different price points. I recall a few years ago I bought a ...
Bertrand Einstein IV's user avatar
2 votes
2 answers
2k views

Re-seasoning of cast iron skillet gone wrong?

So, we had some stir-fry burn up pretty badly in our trusted cast-iron skillet. Upon cleaning the skillet some of the coating came off with the burned food. I made a first attempt of re-seasoning it ...
raner's user avatar
  • 133
3 votes
1 answer
141 views

Is it possible to avoid smoking when seasoning a cast iron pan after using it for deep-frying?

I have a cast-iron dutch oven similar to this one, which I infrequently use for deep frying. I tend to use what tends to be generically described here in the UK as "vegetable oil" for the ...
Andrew Ferrier's user avatar
4 votes
2 answers
1k views

Comparison between cast iron and forged pans

I am on the search for a good general purpose frying pan. However, I can't seem to find a comparison between cast iron and forged pans. I know that cast iron pans perhaps have longer life span but ...
pkaramol's user avatar
  • 143
1 vote
1 answer
2k views

Identify mark on cast iron skillet

I have an old skillet (about 10 inches) with a solid ring on the bottom and a straight raised mark about 4 inches in the middle of the bottom. There is also a capital B R on the bottom. No other ...
Linda Bihl's user avatar
2 votes
1 answer
895 views

New lodge cast iron pan brown colour

I recently got the 18cm lodge cast iron pan that comes pre-seasoned. I wanted to take the pre-seasoning off using a scourer and baking soda. I then dried it and put canola oil onto it and rubbed off ...
Pyk3's user avatar
  • 21
1 vote
1 answer
942 views

What do I need to clean off before I season this cast iron? [duplicate]

Here's my cast iron frying pan. I had seasoned it before but wasn't sure if I'd got it right so I figured I'd start again. I'm not clear on what state it needs to be in before I do that. I sanded a ...
Tom's user avatar
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3 votes
2 answers
358 views

Can I hang cast iron pots and pans to air dry?

I normally use chain mail and warm water to clean my cast iron pan, then dry with a paper towel before stashing away in a cupboard. If the pans are well seasoned, is there any potential rusting ...
Evil Elf's user avatar
  • 133
2 votes
1 answer
198 views

Is this cast iron pan safe to cook in?

My wife just bought this pan and I noticed this weird dark/black spot in the center with a bit of a swirl around it (never mind the brownish tint, this is due to my flax oil seasoning). I don't care ...
Amr Mostafa's user avatar
0 votes
1 answer
210 views

Does the accidental discoloring during seasoning impair my steel pan in any way?

I recently entered the realm of cooking with cast iron and steel pans, and am still trying to find my way around it. Last weekend I went about seasoning my first bundle of pans (De Buyer Mineral B) ...
pat3d3r's user avatar
  • 101
1 vote
1 answer
182 views

Can I assume chicken internal temp rises 5 degrees while resting?

With steak I've often read you should remove it from heat about 5 degrees before your target internal temp because it will continue to rise about that much as it rests. Is the same true for chicken? ...
BVernon's user avatar
  • 611
4 votes
4 answers
2k views

Why do people say that cooking in a cast-iron pan will build the seasoning, while also saying that you should never cook to the smoking point?

A very common claim is that once you start cooking with a cast-iron pan, you never really need to season it again. As you cook, the seasoning just builds up. However, the way I understand it, ...
Blue's user avatar
  • 185
2 votes
1 answer
2k views

Can a good cast iron seasoning really be built from butter?

I don't get it. Various net pundits assert that it's a bad idea to season cast iron with butter, because butter consists of proteins + fat, and the proteins will burn and be incorporated into the ...
Sam7919's user avatar
  • 695
5 votes
1 answer
7k views

When seasoning a cast-iron pan, should you let the oil smoke?

I've looked at seasoning guides online, and they all say that to season, you need to heat the pan to 350 degrees Farenheit. However, some oils have vastly different smoke points. If my oil starts ...
Ovi's user avatar
  • 601
10 votes
1 answer
533 views

Are there any research-backed sources on cast iron seasoning?

I've always seasoned my cast iron pans with vegetable oil because that was what I was taught. I'd done some research before, and even came across this StackExchange post on asking the best oil for the ...
Subhasish Mukherjee's user avatar
0 votes
1 answer
206 views

Can I start to cook on a cast iron pan while it's smoking?

I like to think that I have nailed the Maillard temperature on my stove. It's my go-to temperature for preheating tri-ply pans, as well as teflon-coated hard-anodized aluminum pans. After years of ...
Sam7919's user avatar
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