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58 votes
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What are the consequences of dishwashering a cast iron skillet?

A cast iron skillet which is regularly washed in the dishwasher will be progressively stripped down to bare metal, which will quickly and consistently rust. It will not be usable for cooking until you ...
Sneftel's user avatar
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26 votes
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Seasoned Cast Iron NOT being Non-stick

Don't use flaxseed oil, it's one of the worst. Something I only discovered recently is it's not just the smoke point you should be concerned about, it's the iodine number. This is important when it ...
Tetsujin's user avatar
  • 29.8k
26 votes

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

For me, the oven simply works better than the stove. It is the stove that you can skip. First, the heat. It is the same principle as with many foods. A pan heats quicker, but with more variability. An ...
rumtscho's user avatar
  • 139k
22 votes

How do I fix improperly seasoned cast iron pans?

Cast iron care need not seem so intimidating or mystical. There are lots of ways to take care of it, and though many will profess their own gospel and taboos associated with cast iron cookware, many ...
BlackThorn's user avatar
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15 votes

What are the consequences of dishwashering a cast iron skillet?

First, about the literal question in the title. I would go farther than Sneftel: almost no cast iron skillet is so perfectly seasoned that the metal is perfectly sealed. The seasoning is good enough ...
rumtscho's user avatar
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15 votes
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What is the point of the "oven" step in seasoning pans?

The primary benefit of seasoning in the oven, rather than on the stovetop, is that the sides of the pan are also heated. (Cast iron has low heat conduction, so the sides of the pan may take a long ...
Sneftel's user avatar
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14 votes
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Why doesn't chainmail ruin a cast iron's seasoning but metal scouring pad will?

Steel wool, or other scouring pads, are made of quite small, rougher metal fibers or ribbons that will get into much smaller spaces, and clean away much smaller bits of matter, which includes the "...
Incorporeal Logic's user avatar
12 votes
Accepted

Does Lodge A-SPRAY provide any useful benefit over canola oil spray or bottled canola oil?

As you pointed out in your question, Lodge A-Spray is 100% canola oil. It is also in a non-aerosol container. Those two things mean that you have no added propellants or ingredients. Most cooking ...
Cindy's user avatar
  • 18.3k
10 votes

What oil is best for seasoning a cast-iron skillet

I will disagree with the top answers here and say that it is best to look for something saturated, with low iodine value. I personally stand by lard, but there are other options. The advice that ...
rumtscho's user avatar
  • 139k
9 votes
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Trouble frying an egg on a stainless steel pan

From your description there are two things that stand out to me: 1) stainless steel pans should NOT be seasoned in a manner similar to cast iron. These are completely different materials, and if you ...
user60799's user avatar
  • 106
9 votes

How do I fix improperly seasoned cast iron pans?

Cast iron frying pans are the only kind I own, and based on your photos I don't think you need to start over with the seasoning. Cast iron is tough as nails, you can always rescue it so long as you ...
Cameron Roberts's user avatar
9 votes
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Best practices for seasoning cast iron, currently getting mild food poisoning

Seasoning pans is a method for preventing rust, and it has nothihng to do with food safety. It is done once in a pan's lifetime, and only repaired if it flakes off. There is no prescription in food ...
rumtscho's user avatar
  • 139k
9 votes

Should an enameled cast iron pan be seasoned?

Short answer: No, you cannot season enameled cast iron cookware. Enamel does not take seasoning in the same sense as cast iron or carbon steel. I don't know if seasoning would *hurt" the pan, but I'...
Hugo's user avatar
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9 votes

Seasoned Cast Iron NOT being Non-stick

I don't have a specific remedy for the seasoning, as there are lots of things that could have gone wrong. I suspect if this was a new Lodge pan, there may have been some issues with the added ...
Athanasius's user avatar
  • 32.2k
9 votes
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Re-seasoning of cast iron skillet gone wrong?

It looks like the second attempt used far too much oil, which can lead to all sorts of uneven spots in the pan. Seasoning that thick tends to flake off when you cook with the pan. I would strip it and ...
user141592's user avatar
  • 10.6k
8 votes

Do pan "pores" exist, what are they, and what are their effects?

Mechanical engineer by trade here with a smattering of materials science background, I think I can weigh in a bit on this topic. There are a few questions that I think are getting conflated with this ...
Felix Xu's user avatar
8 votes
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How to remove commercial seasoning from skillet?

How to remove old seasoning and start over from scratch? Very few cases actually require a full stripping of cast iron and restarting your seasoning from scratch. If you ruined your seasoning somehow,...
Escoce's user avatar
  • 6,304
8 votes
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Why season the bottom or handle of a cast iron / carbon steel pan?

It helps keep the pan clean. I know in my cooking, there's always a chance of something dripping, something splashing, few drops running down the side, which might need wiping up with a damp towel ...
Megha's user avatar
  • 11.8k
8 votes

Why season the bottom or handle of a cast iron / carbon steel pan?

Seasoning the handle and outside helps resist RUSTING your cast iron. The 'varnish' (partially oxidized/polymerized oils) is hydrophobic, and helps avoid rusting your iron. But do please dry your ...
Catalyst's user avatar
  • 392
8 votes

How to season a giant cast iron cider press?

I would not heat up a large cast iron press - too much to go wrong there, little benefit. You are not frying on the thing. Clean any oil/rust that's on it, dry carefully, oil it with mineral oil or ...
Ecnerwal's user avatar
  • 18.1k
8 votes

Should an enameled cast iron pan be seasoned?

As per @Joe's comment you don't season enameled cookware. I did a Google search on this cookware. Per the specs, the inside is enameled. And nowhere in the description or specs could I find any ...
Cindy's user avatar
  • 18.3k
8 votes

Wok Seasoning Fail(?)

I think what happened here, and I've seen this with a few woks - is too much oil. You can see the pooling issues at the bottom where likely you've got some flakes that might come off. The seasoning ...
Delarius's user avatar
  • 131
8 votes

Does my carbon steel need to be perfectly clean before re-seasoning?

It’s a good idea to remove any rust before treating the surface, and extremely thick caked-on deposits (the sort that flake off when scratched with a thumbnail) should also be removed, but otherwise ...
Sneftel's user avatar
  • 29.5k
7 votes

New cast iron skillet came out rusty after seasoning

That looks a lot more like cooked oil than rust on the inside. Either way, probably not rust, and definitely not enough rust to cause concern. Scrub it off. When I season my cast iron, I just do it ...
user2364424's user avatar
7 votes

Why does my De Buyer pan cause food to burn?

Then you aren't using "low to medium heat". The heat is defined by how quickly your food cooks, not by the setting on the stove. Lower your heat until the food fries at a reasonable rate. As for the ...
rumtscho's user avatar
  • 139k
6 votes
Accepted

Is it possible to destroy the seasoning on cast-iron by getting the pan too hot?

As Jolene linked to in comments, one can certainly burn off cast iron seasoning at a high enough temperature. The exact temperature where it will begin to disintegrate depends on exactly what the ...
Athanasius's user avatar
  • 32.2k
6 votes

How to apply oil when seasoning wood cutting board?

No need for elaborate application techniques (brushes, spray, etc.). When I worked in an old style restaurant, the Chef had me: clean the block with a wire brush**, then wipe free of dust pour any ...
Paulb's user avatar
  • 2,802
6 votes

How do I make sure I don't overheat my teflon pan?

To best check temperature, you need a thermometer, and if you can, use a non-contact thermometer (infrared thermometer). Teflon start degrading at around 260 °C (500 °F). So check the pan ...
Max's user avatar
  • 20.4k
6 votes

Seasoning a carbon steel wok

It sounds to me like you are using too much heat to allow the seasoning process to work, instead the oil is burning off before it can polymerize and form the seasoning layer. The bits that are ...
bob1's user avatar
  • 15.3k
6 votes
Accepted

Bought a new pre-seasoned cast iron and not sure if seasoning is good

I've seen similar things on a couple of pre-seasoned pans (one of them a Lodge). My suspicion is that the uneven heating of the pan leads the seasoning in one area to burn, while the other area ...
Sneftel's user avatar
  • 29.5k

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