i was doing a second seasoning on a pan i had just finished cleaning up in the e-tank last night, and having just got back from a day in NY i was tired and got lazy with the second wipe down, and now i have the spotting on the cooking surface, i know it doesnt affect anything other than cosmetic, but im curious if i want to get rid of it, do i start over? or just season it a few more times and it will go away? i use the crisco method from this site
-
If a web search for the answer to your cast iron cookware question has brought you directly to this forum, the information you seek may be covered in one of the many reference topics featured on the main website.
Quick Links: · Main Website · How to Identify Unmarked Pans · All About Cleaning & Seasoning · Reproductions & Counterfeits · Commonly-Used Terms
lazy seasoning
- Thread starter JeffreyL
- Start date
thats what i figured, i have my moms BSR pans to season so i will just etank it for a few minutes and start over. I will eventually start using this skillet, but the black look after seasoning, is that from repeated and multiple seasonings? or taking the temp up high say to 450-500?
I did the very same thing yesterday. I failed to check the skillet after the first 10-15 minutes in the oven, and wipe down any spots. When completed and cooled, I noticed the small beads of oil / spots on my cooking surface. So, I set that skillet on a towel on the kitchen counter, and went at it with a metal spatula. Every spot that it smoothed down left a bit of a white trail (looked scratched), but when finished, my cooking surface was just as smooth as ever. I then took a slightly damp towel and wiped out the loose residue, put it into the oven to warm and dry for a bit, then I wiped it down again with a very thin coat, and gave it another 350F - 375F, for and hour, and allowed everything to cool. Came out beautiful, with out a trace of the previous mistake.
Hey, you got nothing to lose but a few minutes of spatula work. I'd try that before I took it all the way down an started over, for sure. Mine came out perfect ! :grin:
Oh, I normally check for that, during seasoning, and wipe it down at about 10, 20, and 30 minutes into the seasoning process. Usually after a couple or three checks and wipes, it's good to go, to finish the process, and will come out great.
Hey, you got nothing to lose but a few minutes of spatula work. I'd try that before I took it all the way down an started over, for sure. Mine came out perfect ! :grin:
Oh, I normally check for that, during seasoning, and wipe it down at about 10, 20, and 30 minutes into the seasoning process. Usually after a couple or three checks and wipes, it's good to go, to finish the process, and will come out great.
The darkening to black comes primarily from repeated usage. It can be artificially enhanced by taking the pan to 450-500F before applying the seasoning oil, and also by baking the seasoning oil substantially past its smoke point. The latter some prefer not to do.
A trick that I've found to work with pans that don't darken well with initial seasoning...
Use it for a while, the longer the better (weeks / months). Cooking greasy stuff. When cleaning, get rid of burnt-on food residue but don't worry about trying to get it to look pristine and spotless each time. It will gradually darken naturally (and probably a bit unevenly, initially). Then, if you have some extra oven space while seasoning something else, throw it in there too, with no extra fresh oil applied. The natural seasoning you'd been building up through use will nicely and more uniformly darken, as well as "firm up". At least in my experience, that works.
Use it for a while, the longer the better (weeks / months). Cooking greasy stuff. When cleaning, get rid of burnt-on food residue but don't worry about trying to get it to look pristine and spotless each time. It will gradually darken naturally (and probably a bit unevenly, initially). Then, if you have some extra oven space while seasoning something else, throw it in there too, with no extra fresh oil applied. The natural seasoning you'd been building up through use will nicely and more uniformly darken, as well as "firm up". At least in my experience, that works.
well i actually decided just to put it back in e-tank for a few minutes since i have more pans to season i can do it with those, i would have tried other methods if i didnt have more pans to do. i put it in while i was home for lunch for about 20 minutes, thats all it took, i'll make sure to wipe it better next time.
EricC- I have read that somewhere on this forum before, and i actually did that last night while i was seasoning some pans, i threw in my round lodge griddle just to firm up what i had on there, worked well
EricC- I have read that somewhere on this forum before, and i actually did that last night while i was seasoning some pans, i threw in my round lodge griddle just to firm up what i had on there, worked well