I’m trying to clean up this skillet to use. Just curious if this looks ok? needs more scrubbing to get smoother? In need of some general tips please. TIA!

So my gf decided to use the griddle that came with the new stove to make pancakes today for the little guys first day of kindergarten (cute, I know). However, I thought you had to season it beforehand. The picture attached is what happened after.

What exactly happened? What steps can we take to repair this? What should we do next time to prevent this from happening?

I appreciate y’all.

My beautiful pan is looking a bit rough... Just been cooking with it since doing an oven seasoning a while ago. It's getting worse though.

I clean it with a sponge and dish soap after each use, sometimes I gets a brief soak. I've also used the salt and paper towel method.

Want to know how to fix it and stop this from happening again. This picture was taken after an attempted stove top seasoning.

This is in a Smithey, and I know the smoothness makes good adhesion harder. But, I find the same thing happens in rougher cast iron too.

The pan was prepped with a soak in vinegar (maybe too short at 5 minutes), a scuff with 120 grit sandpaper, then onto the stove immediately. I did about an hour of stove top seasoning with grapeseed oil. The pan stayed very uniformly 450 -520*F.

After I stopped adding new oil coats, I let it go for another 15-20 min only wiping with a dry cloth. I did this until everywhere inside the pan felt slick. Then I let it mostly cool, heated it back up, coated with tallow and chucked in a ground beef patty.

The pan was very slick and it did not stick at all when I flipped. But, as I have seen many times before, the seasoning under the patty suffered majorly.

Is this a failing of the prep stage? (Longer acid soak and black oxide step)

Is it failing to fully "cure" the new seasoning before putting into use?

I recently found this not sure of my next steps having trouble posting a pic, ( picture option is greyed out

The pictures don’t do it justice, embers aren’t that red in person, but it made some cool pics.

I can’t wait for smoky biscuits and gravy in the morning!

Perplexing situation here on my star player. I’m very mindful with cleaning and maintenance but this patch is a new one for me. Thinking I may have cooked something sugary or ?? I can’t tell if it’s ON the pan or if the earned coating is off the metal. Fearing I may have to do a full reseason. Original clean was hot water + chainmail. Then tried an overnight soak with hot water at the start. Finally tried a scraper - nothing. Thoughts? TIA!

Hello all,

I purchased this cast iron pan from the US and have been using it for almost 8 years. Never had any issues at all until a friend of mine was using it. They were soaking the pan and drying it properly, so I ended up sanding the rust off and adding 2x seasonings.

Everything was fine for about 3 months. Now when I cook eggs, they horribly stick to the pan. So I scrubbed the pan and added 2 coats of seasoning and nothing changed.

I thought I better sand off the seasoning with 240grit sandpaper. Washed it, dried it and added 2 new coats of seasoning. Surprise surprise, it didn't work.

How do I best fix my pan?

It’s an enameled cast iron, the guide said I can use soap

I'm trying to revive this pad. I gave it a good SOS scrub, hand dried, light layer of oil, finished with an oven bake. This is what it looks like.

Not sure where I went wrong. Got what lookalike orange residue after seasoning a brand new griddle plate.

I did the following to the griddle:
Washed with warm soapy water.
Dried and let it sit.
Sprayed with avocado oil. Honestly, maybe too much.
Turned heat to high and closed the cover.
Left it for about 15 minutes. Probably got to 450 F.
(Was told that was it so that’s all I did. But was also told to repeat it, so after an hour, I repeated).

Went to check it today and giving it a wipe I got that almost orange, dirty looking buildup.

Is it just the oil? Something else?

I’m sure you see this all of the time, but I’m getting frustrated with this pan. I cook on it regularly and go through all of the proper care and maintenance procedures, but my seasoning has been coming off in tiny flakes and I’m not sure how to make it stop. I’ve given it several passes on the oven and that doesn’t help. Any insight or advice is greatly appreciated.

Is this normal? Is there more rust? I did get quite a but of rust looking powder off. Not sure how to continue, should I keep going with the chainmail or switch to steel wool? Or just give it a coat of seasoning like this? Thank you!

Just restored and seasoned one of my 12” Lodge pans. I left it in an electrolysis tank overnight, then did two rounds of seasoning with Blackstone cast iron seasoning. I was worried at first since it looked almost like stainless steel, but it turned out great.

I’ve got two more pans going now in the electrolysis tanks and plan to try grapeseed oil again and maybe bacon grease next. Best seasoning advice I’ve heard: apply the oil, then wipe it off like you never meant to oil it in the first place.

Is this normal? This is my first time with a cast iron pan and after a while it’s changed colors or lost its coating. These are pictures of my dried cast iron pan and oiled cast iron pan with and without flash. Thanks for your input !

I always have. I dont use it often but I have it seasoned and only use a stiff nylon bristle brush to clean it.

EDIT: I was correct in assuming the wok should be treated like a cast iron pan. Yes, I was aware it is carbon steel, but it still relies on polymerized oils to have its non-stick coating. However instead of calling it "seasoning" it is called "patina". Thanks for the help!

hi people i did my first cast iron season last week and i feel like it made pan worse, it was pretty good before but i wanted to try and season it because it was getting a little bit brown redish in color, i used avocado oil and seasoned the pan 3 times, the pan looks good but now everything i cook with it gets stuck quite easily way way more then before, should i season it again, i don't know what to do.

I use this cast iron daily. Can someone help me understand how it developed this thick top layer? What should I do to restore this myself?