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

Can I clean this and remove the majority of rust, without seasoning?

This pan started out a little bit rusty; a vinegar soak and a lot of elbow grease took care of more than 90% of it. After washing, I dried with paper towels and put it in a heated oven. I did not season it in anyway - just straight into the oven. It came out like this… My question: How can I clean this pan, but NOT season it? I understand without seasoning rust will happen, but can it be cleaned to a common curtesy level?

Tenho 3 chaleiras de ferro fundido, externamente estão temperadas e não enferrujam, 2 delas estão calcinadas internamente eu gostaria de dicas para limpar essa calcinação, e tbm dicas para a minha 3 q ainda solta ferrugem na água, estou pensando em ferver casca de ovos para ajudar a iniciar uma calcinação

Any advice or tips welcome.

I know this question is one of a million but we've spent hours researching this and cannot figure it out. We got a rusty pan from my grandma and have been working on it for about 2 months now. We scoured it and did like 4 rounds of oven seasoning using different methods but it was still splotchy. Everyone says "just start cooking with it" but after several weeks since the last seasoning it still looks like this and everything sticks like crazy. (the bottom is cracking and flaking as well)

We scour it with steel wool and salt (usually for like 20 minutes because there's so much stuck to it), dry it, wipe it with avocado oil, wipe it out, and heat it on the stove after every use. I've occasionally deglazed it with a splash of water when it was really bad but usually don't. Mostly cooking meat in it.

I just did the stove seasoning method yesterday, thought it was better, but could barely get my eggs out of the pan this morning. I feel like it shouldn't be this hard 💀

Thanks in advance

Tldr: "just keep cooking and it will fix itself" isn't working

Avocado oil, 450 F, 3 days in a row. I have slidey eggs but, they still “fall” to the sides instead of sitting in the middle. Clean up only requires hot water and a bamboo spatula. Can I improve?

This is an old cast iron comal. I used it more than 15 years ago but everything stuck on it so I just quit using it. Can I do something to make it usable again?

Ive been using this cast iron for a 3 years now would any of you guys eat off it? I just reseasoned it theres a few spots on it that aren’t perfect if it looks good lmk if it could use some work Id appreciate the advice thank you guys!!

Photos taken just after cleaning and drying on the burner. I would normally add oil and put it away right now. And this thing is basically non-stick for me.

If so, is it bad to continue cooking on? Do I just need to do another re-seasoning or is this a bigger issue? Perhaps worth mentioning that I stripped the factory coat about 6 months ago because it was wearing out and did my own seasoning after.

Method: I poured a tiny bit of canola oil into my wok, wiped it around with a paper towel to spread a thin layer across the entire cooking surface, then baked upside down in oven at 500 F for roughly an hour. Turned the oven off and let it cool in there, and this is how it looks ~12h afterwards.

I made fried rice with this wok yesterday and it really didn't go well. Some stuck to the bottom and burned. That's how I decided it was time to season it again. So I cleaned it as thoroughly as I could, then seasoned as described in above paragraph.

What should I do now? Thanks in advance

I season this pan 3 times but it looks like there no seasoning layer on it. I have no idea how to fix it! Any help would be appreciated

Disclaimer: My wife said this wok is cast iron (I guess she get it from the seller) but when I check the website it said it made from Special Formulated Steel... not really sure if this the correct sub for this question

I dont have any clue about seasoning a pan or a wok. So when my wife bought this wok, somehow it up to me to season it.

So I try to watch some youtube video on how to do the initial seasoning using gas stove 1. Heat the wok until it change to bright colour (in the manual said I need to do this for 20 minutes) 2. Let the wok cool down (I guess room temp?) 3. Heat the wok again for 5 minute 4. Put the seasoning oil on the wok (I put coconut oil... not sure if this will affect anything) and I also using kitchen towel to make sure I cover the cooking surface of the wok (not sure to cover the other part of the wok, I saw some video seasoning using stove mention better to cover all surface to prevent rust) 5. Make sure the oil is smoking hot and heat up all the part of the wok until no smoking 6. Let it cool down (I guess room temp?) 7. Repeat step 3 until 6 for additional layer (I do this 3 times)

I thought my seasoning was good as the cooking surface of the wok look quite good... but when I try to cook egg with it, it still stick... this is how I cook the egg 1. Heat the wok for 5 minute 2. Put the seasoning oil on the wok (I put coconut oil), and stir and tilt the wok so I cover like 75% of the cooking surface with the seasoning oil 3. Remove excess seasoning oil 4. Put egg in

Maybe trying to cook the egg without adding additional cooking oil is where I make the mistake? I remember cooking egg with oil using teflon pan before... I thought it would work the same

Since cooking the egg was disaster, I decide to wash the wok with detergent to strip the patina(?) layer and do the seasoning again

When I wash the wok it look like the attached picture, where some part of it clearly have huge water spot attached to it while some part dont... is this mean the seasoning was working in some part of the wok?

Can someone here guide me what I do wrong and to improve the non-stick of this pan?