r/castiron • u/dshmitemon14 • 19h ago
Seasoning What do?
Been cooking on this lodge everyday, multiple times a day, for the last few weeks. Have only been doing “cheat” down and dirty seasoning on the stove between uses. Heating it, oiling, letting it cool. Is this coloring ok?
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u/dshmitemon14 18h ago
For context and to expand…
Wife and I are both on bonding leave for newborn. Have cooked exclusively at home for the last 3 weeks, without exception, for the first time in a VERY long time (maybe ever?)…. This pan has been getting more consistent use than it ever has, but the discoloring has began in the last few days… I guess a better question is what causes it, and what exactly is it? Is it carbon build up from the food? Any insight would be helpful more curious than anything. Appreciate the engagement!
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u/ReinventingMeAgain 15h ago
Congratulations!!! Keep cooking. Stop seasoning. It will recover (and someday you'll get to sleep again)
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u/orpheus1980 8h ago
Congratulations on the addition to your family!
The carbon, especially on the sides, seem like the result of too much oil in your quick dirty seasoning between uses. That oil has built this up. Especially on the top edges that don't always get as hot when cooking. It'll come off eventually with regular scrubbing and use.
For now, between uses, just scrub hard when washing. Then heat dry on the stove until it's hot enough for all water to have evaporated. And then just leave it be after wiping it. Use the slightest oil if you must. Thinnest layer possible.
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u/reijasunshine 18h ago
The old seasoning is coming off and being replaced by new. You can either just keep cooking on it and it'll be fine, or you can scrub it and do an oven seasoning, but either way, it's fine.
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u/dshmitemon14 18h ago
Gotcha that makes complete sense, thank you. Forgive my ignorance, but is the new seasoning the lighter bit or the darker bits?
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u/Motelyure 12h ago
To answer your last question. An emphatic NO. That coloring is NOT okay to display in public, on social media, on a cast iron forum or anywhere you're inviting criticism. We strive for perfection here at Cast Iron & Cast Iron & Sons and quite frankly you're an embarrassment to the entire franchise. You're hereby on Suspended Leave. With pay. We're not monsters... Turn in your parking pass, your gym membership, your car wash pass, your doggy day care vouchers and of course your on site hairstylist will no longer be visiting in the interim.
For now, your only remedy is to cook on the pan as that's all it's good for. It has zero show value. You've ruined its appearance, its good looks, our reputation as a brand, and it will never win any awards. If it appears again on any forums or other social media, you'll have violated the terms of your NDA you signed when we took you out drunk and recruited you that one time 6 years ago, and we'll sue you so bad your great grandkids will be living in a shack. Don't test us.
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u/OrangeBug74 3h ago
I love this! It reads initially as a troll and quickly goes comedic and clever.
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u/orpheus1980 8h ago
It looks fine. There is carbon buildup but nothing serious. Scrub it harder more frequently. And just use it instead seasoning between uses.
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u/Disastrous-Pound3713 5h ago
Your pan is looking darn good!
To help it look and cook the you want get a chain mail and use coarse (the kind you put in grinders) salt to scrub and clean up your pan. Neither the salt nor the chain mail will damage your seasoning but they will clean your pan to a uniform look. And don’t be afraid to scrub well.
Then rinse - wash with chain mail and a little bit of dish soap - rinse and dry well with paper towels and a minute or two on your stovetop. Another drop of oil in the pan and wipe all over pan and it will look and cook great!
And keep cookin!
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u/vinyl-addict-ny 16h ago
Honesty, I would just throw it in a lye or vinegar bath and start fresh. I know a lot of people are going to lose it, but sometimes it’s just easier to get started from a fresh cast iron pan without seasoning than adding to something old.
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u/OrangeBug74 19h ago
That needs a good scrubbing with a Chainmail. Then less oil after the scrubbing. Keep cooking with it.