HELP! Cast iron suddenly started shedding black flakes

[Jenny M]

I am new to this forum, so hopefully I am posting "correctly." I searched for this topic, but couldn't find. So, have been using my cast iron skillets for about a year, and for a time, I really began to LOVE them.:roll: However, over the last few months they have caused me soon much headache. I have stripped and stripped (with hot soapy water and steel wool), reseasoned with Crsico in 450 degrees for an hour (several times), have tried reseasoning with almond oil at 500 degrees/hour (several times). It continues to come out with black marks and black specks when wiped down with oil and a paper towel (see attached photo). Does ANYONE know WHY this is happening? What am I doing wrong? Should I give up ( I really DID used to love them). Is it harmful, if I just leave it and stop worrying about it? Thank you SOOO much for any advice you can give me. I'm at my wits end.

 

[KevinE]

Quit washing and scrubbing with hot soapy water. You just keep "shooting yourself in the foot" when you do that. Season and start cooking. Don't worry about a little bit of speckles or black/brown stuff on a paper towel when you wipe it out. CI becomes better with use. It doesn't become better with stripping and scrubbing.

 

[NSchamberger]

I think she meant she started "washing and scrubbing" after the flakes started.

Jenny - are you completely drying the piece prior to applying the oil? (A completely dry pan is critical before applying oil....try 20 minutes at 225 degrees prior to oil) How are you cleaning the pan after each use? (I just use hot water and a nylon scrub pad) also, some oils are known to flake after extended use (flaxseed oil)....I'm not sure if almond oil is similar or not. I've had great luck with original Pam. Hope this helps....let us know!