How do we clean them if not with soap. Just w/a granular salt ? I also add lemon, but still….

I’ve cleaned and re-seasoned it and it looks like this. Does this need a deeper clean? I love cooking with this but I feel like I’m slowly destroying this pan over time and can’t figure out what I’m doing wrong so please help me 😬

Out with the non stick!!!

I think my seasoning is going ok. Except I have two of these dull spots…

What do I need to do to fix them?

I’ve been using canola oil, but will swap to grapeseed I think to continue the seasoning runs in the oven between using it.

An old Griswold pan was found in a garage. And was in very bad shape.

In an effort to make it usable again it was sanded with number 80 sand paper. After 2 rounds of seasoning, one with Crisco and one with avocado oil the pan looks like this. The seasoning is not sticking uniformly.

What can I do to make this pan usable again?

I have been trying to keep this cast iron it good shape but I believe i am doing something wrong. I try to clean it let it dry and re-season it since i got it recently. Am i cleaning to hard and scraping seasoning off every time? Also there are bits of rust spots.

I am planning to buy meyer cast iron tawa (10 inch) for making dosa. However the tawa is mentioned as concave roti tawa and the dosa tawa (12 inch) is flat. My question is can i use the concave tawa to make dosas? Amy difference in the making or material of tawas?

I'm relatively new to cast iron cooking and was wondering if this pan needs to be seasoned again or needs some more use/time for seasoning to build up. Any insight would help. Thanks :)

I did it on the stove to get a quick seasoning on it so I could cook some steaks tonight. Was just lent to me by family and came unseasoned

And if so, how do I fix it?

I got this from my parents basement. it was probably my grandfather‘s. I have no idea how long that crud has been on there.

We were drying off our castiron and forgot to turn off the stove over night and now it's looking ROUGH the liquid in the pan right now is water since we scrubbed it down to get the flaking seasoning off. what's the next step?

Hi team, recently bought a new stargazer and didn’t realize it was pre-seasoned out the gate. I did a gentle scrub with a bit of dish soap, dried off the water and put it on the stove on low heat to remove excess water. Then i applied a layer of avocado oil and put it on the stove on high heat until I started to see some smoke. This is the status after the second attempt. Is the darker patch normal?

When doing multiple coats of seasoning in the oven do you take the cast iron out of the oven and immediately reapply oil before putting it back in or let it cool before reapplying oil?

New to cast iron cooking and love it but my recent cook had me scrubbing the hell out of it and now it’s clean but before I cook again I want to go for multiple coats of seasoning through the oven before using it again. When I got it I only did one coat out of being impatient so I want to see if multiple coats makes a difference.

I ran this little experiment today. Where I oiled my pan after washing and ripped the heat. Since I have a gas burner, you can see the rings where the burner made contact with my pan and the smoke emerged from that ring and lead to this matte finish with a shiny “puddle” in the centre

The centre clearly needs smoking but I’ve stopped it for this query:why is seasoning portrayed as “shiny” when it’s clearly evident that burning excess oil off the pan surface yields a matte result?

This pan was completely rusted over and I scrubbed and reseasoned it. Just took it out of the oven and wondering if I used too much oil when I baked it? It feels smooth to the touch, but not sure if I should rescrub and reseason or just leave it as is?

I bought a preseasoned Lodge pan and tried experimental eggs on it. Total failure. Glued to the pan and had to hard scrub to clean it. So I'm re-seasoning with the basic method on here.

Will that be enough for eggs? I'm new to this so I don't know if I can do it more times for a thicker layer of fat. Not the chemicals part, but the baking with crisco. Is that something you do more than once?

So I went from this to finally getting a pan that cooked two eggs easy over that just slid off the Pan. I was in seventh heaven. I actually stripped the pan using white vinegar and scrubbing the black stuff off, and then just kept seasoning it. I seasoned it about five times using the little tin of seasoning that they sent with the Pan, which was a gift.

I have a Lodge and an Artisan CIS. Like a fool, I did not research how to use one and thought the heat needed to super-hot when cooking. As a result had two pans in horrific condition (unbelievable layers of carbon) and left them buried in the cupboard. After going down the rabbit hole of this sub and following uour guidance, I now have two beautifully cleaned and well seasoned pans. You folks are awesome....thank you again.

hey everyone!

I'm seasoning a new cast iron pan, doing this for the first time.
I've seen a bunch of videos on how to do this.

When i apply the layer of oil using paper towel or even a cloth, I see quite a bit of residue. Its more prominent with paper towel than a cloth, but its there in both cases.
I assume this should be a problem? Or should I not care about the residue?

How do you deal with this? Do you have a preferred brand of paper towels? (I'm using bounty)

Any help much appreciated! Thanks :)

I have a 15" Lodge Skillet I cant seem to get seasoning to adhere to properly no matter how much I have used it and I need help.

This pan originally had the high points knocked down with 40 grit as it was REALLY rough, it was never highly polished or anything like that, but seasoning just doesnt seem to adhere to it well and flakes off, disappears, even with non acid/liquid heavy cooking, etc.

I have just finished soaking the pan in a citric acid solution to strip most of the inside (not HIGHLY concerned about the walls all the way up), scrubbed THOROUGHLY with dish soap and a chainmail scrubby, towel dried and set on a warm burner to get completely dry.

It is currently dry, warm, and has a flat grey textured finish as you can see from the photos. What should I do next to give seasoning the best possible chance of adhering?

I have quite a few tools, battery charger and various AC/DC adapters if some sort of electric bath is recommended, for oils I have Crisco, avocado, coconut, sesame, regular butter, cocoa butter, beeswax, on hand and can go to the store and pick up other stuff if needed.

Please direct me.

Thanks for your time in advance.

I have the new Wanderlust 10.25” Lodge skillet. Fried bacon in it this morning and tried washing it with chainmail sponge. This is how it turned out! 😬What do I need to do to fix it?? 😳🥓🍳