Black residue on food after seasoning

[KateC]

Hello,

I'm new to cleaning and seasoning cast iron. The information on the website has been very helpful. I have several pieces that need to be cleaned and seasoned.

For my first attempt in following the cleaning process (using oven cleaner) and seasoning process, I used a small frying pan. The result seemed to be good. The first time I used the pan was to cook eggs. All seemed to be going well until I flipped the eggs over and there was a black/gray residue on the eggs. I wiped the pan out with a paper towel. There was a small area where there was some evidence that the eggs stuck. I just rubbed a little harder and that cleaned the area. Because of the residue, I followed the seasoning process again. The second attempt cooking eggs resulted in the same residue on the eggs. The eggs really didn't stick so I used a paper towel to wipe the pan. The residue doesn't appear on the paper towel.

What would cause this residue to appear? What can I do to correct the problem? I'm using butter to fry the eggs, in case that would matter.

I've attached a picture of the pan. Any suggestions would be appreciated.

KateC

 

[JustinR]

Did you use the method on this site to season? What oil did you use? Is it possible you have the pan hot enough to burn the butter before dropping the eggs?

 

[KateC]

Yes, I followed the seasoning process from the website. After vinegar bath, rinsed with cold water, wiped with paper towel, placed 200 degree oven, gradually raised oven temperature (in 50 degree increments) every 15 minutes until temperature reached 425, applied thin coating of Crisco, wiped with old terry towel, returned to oven for 15 minutes, raised temperature to 500, kept in 500 degree oven for 15 minutes, turned off oven, let pan cool in oven with door closed.

The butter was not burned before the eggs were added to the pan.

Kate

---------- Post added at 09:03 AM ---------- Previous post was at 08:56 AM ----------

In my last post I should have asked, did I miss something in the seasoning steps. When I went through the seasoning process the second time I started with the step where the oven is heated to 200 and the pan is placed upside down in the oven and followed the steps from there.

KateC

 

[CJMunnich]

After my pieces have been stripped down to bare metal, cleaned, and dried, I do the following and have never had this issue:

Warm the piece up to 200 F

Apply a coat of oil (I use a mix of grape seed and Crisco)

Try like heck to wipe it all off

Place it in the oven upside down

Crank the heat to 400 F and bake for 1 hour

Let it cool to room temp and repeat the process 1 more time

Start using it

Hope this helps

 

[JustinR]

Im 100% guessing as I am not near the professional as some here, but possibly black rust?

 

[W. Hilditch]

The pan looks fine to me, if a bit dry. Cook another egg with butter on low and just wipe out without washing. Repeat, etc. I'll bet egg #6 comes out fine. Then, scrape, rinse with hot water and wash easy. Don't scrub the seasoning off.

I'd check the oven with a cheap oven thermometer as it may be over heating. Keeping it at 450/475 is hot enough.

Hilditch

 

[JustinR]

Hilditch refuses to remove any seasoning....ever

 

[DSBradley]

It might just be too much heat when cooking too. You might pre-warm the pan and then reduce heat before cooking. Could your black flakes be pepper? Honestly, there is nothing that can hurt you if you start with a clean pan.

Scott

 

[KevinE]

Im 100% guessing as I am not near the professional as some here, but possibly black rust?

The conditions for forming "black rust" (magnetite) will never exist in any normally (or even abnormally) used cast iron cookware. I don't care how you season it because seasoning has nothing to do with "black rust." It ain't gonna happen.

 

[W. Hilditch]

I confess to Justin’s compliment. Some carbon saturated with polymerized oil sure does make for good cooking and the thicker the smoother, and better. Last year I started adding seasoning to a tin lined copper skillet and it does not seem to mind at all. It ain’t pretty, but it’s good and my omelets don’t mind.

OMG, not CI? Yup. I also use copper and unseasoned stainless depending on what I’m cooking. I can’t justify replacing my 10 qt. stainless pot with a ceramic coated CI one for twice a year use.

Hilditch

 

[JustinR]

The conditions for forming "black rust" (magnetite) will never exist in any normally (or even abnormally) used cast iron cookware. I don't care how you season it because seasoning has nothing to do with "black rust." It ain't gonna happen.

Thank you for clarification.