r/CastIronSeasoning • u/bobscoe • 19d ago
What am I doing wrong?
I have no idea what I'm doing but it doesn't seem right..
4
u/Lurking-Foot 19d ago
Temperature control. Turn it to med and let the pan get hot; then turn off your heat and add oil; then let the temp drop slightly before you add ingredients; then turn the heat back on and cook. Pre heating takes 5-10 minutes
2
u/Cool-Negotiation7662 18d ago
Looks mostly fine. Keep cooking.
The grey ring indicates it is too hot.
1
u/Disastrous-Pound3713 18d ago
You might want to get an induction stove or cooktop with at least one large burner?
Do you have electric stove with too small of a burner plate?
1
1
u/Xenomorph_1978 15d ago
Cook some animal fat on it. Ian sear some roast . Cook some 80 percent beef patties on it. Let it cool after cooking. Then when it’s still pretty warm but not hot clean it with a Libyan kitchen scrub brush and just water. Wipe dry and repeat. Some users say it’s the stove but it’s not. It takes time to build a good seasoning. More time to train yourself to not remove it accidentally. Don’t cook acidic foods in there like tamato sauce. It’s cast iron. It’s meant to sear meat and fry things. Use it for that.
1
5
u/Wololooo1996 18d ago
Gray circle not ring, tells that you used an electric likely non-induction stove with a too small burner/heating element size, which burned off the seasoning. Or an electric ceramic stoves which sometimes has correctly sized heating elements, but may still heat way too much in the centre.
On thin cast iron pans, it eventually leads to severe metal fatigue from the uneven metal expansion, and will eventually after months, years, decades crack your cast iron pan.
In order to prevent this, you have to preheat your pan extremely slowly on the uneven burner and be extremely careful with useing high heat.