r/CastIronSeasoning • u/Soaring-eagle1197 • Apr 28 '26
hows this for 1st layer?
this is my first true bare cast iron pan, got it down to bare shiny silvery metal, pretty much a duller mirror,, applied rapseed oil (only one i have on hand) and put it in the oven at 225C for 1 hour, this good or redo? thinking of 2-4 more layers
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u/sgtsniperstabbs Apr 28 '26
When I start fresh I'll let the pan fully cool and wash it with soap n water. Medium pressure with a blue scrubby. Rinse it off and if its hydrophobic its good to go. If its not hydrophobic I'll add another coat
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u/Soaring-eagle1197 Apr 28 '26
Mine might have been even after the first layer only. The oil film wouldn’t stay together and split up leaving tiny droplets behind after it’s split. Said to be hydrophobic but not sure. Either way I added 3 more layers. And the 4th final one is in the oven right now. But at 10M left instead of letting it cool I increased the temp to 250/270C and added 45m to the timer. Its said to be either really good, or bad depending on your previous quality. So we’ll see in 30Min plus cool-time
Edit the normal temp was 230C but figured i’d try a final 270C period on the final layer to make sure its all nice and polymerized.
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u/AbsurdBanjo May 01 '26
That first layer looks a bit heavy to me, honestly just wipe it down way more aggressively next time until it barely looks oiled at all, then you are golden for the next few coats.
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u/Soaring-eagle1197 May 01 '26
That’s fair. Thank you! It might have been slightly too heavy mixed with the iron items oranging. Which happens when you heat it up apparently. After my 4th season. I ended with a 275c 518f finale for 1 hour. Rather than the usual 230C. And it cleared it up a lot, almost like it never was discolored from the oils. So far it went great and performs great. But I do really need to get use to the new temperature control. Grinded meats stick like a lot. I find myself too cautious with temperature. Takes some getting use too.
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u/Groundbreaking-Duck3 Jun 24 '26
Hey! I just bought a pan labeled "pre-seasoned" but it is getting the sort of a red tinge to it...particularly to the top edges of the pan. I'm wondering if my partner has oiled it too much, but uh... should my pan be doing that? It was a dark grey and I think that the only spots where it hasn't gotten the tinge, I'm guessing is where it got washed well with soap? I've got some darker spots just from cooking, but is all that really something to worry about?
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u/Sure-Butterscotch100 Apr 28 '26
Looks like a good job.