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Old 07-16-2007, 02:01 PM   #1
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Picture of my pan. What's happened?

hi everyone,

i ask a question last week regarding what's happened to my pan and someone said to post a picture up. i tried to clean it with salt like someone suggested but it didn't get rid of the splotches. does it look like the factory season is coming off. is it safe to cook with and why am i still able to use it without food sticking on it if the seasoning is coming off. thanks

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Old 07-16-2007, 02:09 PM   #2
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Ok, easier to understand now.

Yes, some of the seasoning is coming off, but not all of it. Even in the "blotchy" areas, there is still some seasoning, which is why the pan doesn't stick.

My big 12" skillet looks about the same. Yours is perfectly safe to cook with.

I would suggest that each time you clean it, dry it over the heat, and once it just starts to smoke, wipe it down with some shortening. I do that to all my cast iron after every use.
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Old 07-16-2007, 03:04 PM   #3
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Hey that looks like mine too !!
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Old 07-16-2007, 05:55 PM   #4
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Quote:
Originally Posted by AllenOK
Ok, easier to understand now.

My big 12" skillet looks about the same. Yours is perfectly safe to cook with.

I would suggest that each time you clean it, dry it over the heat, and once it just starts to smoke, wipe it down with some shortening. I do that to all my cast iron after every use.
yes, i do dry over heat and try to look after it well like always warm up on low then turn heat higher, always oil after washing and dry well so how come the pan's seasoning is coming off?
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Old 07-16-2007, 05:57 PM   #5
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Originally Posted by Barb L.
Hey that looks like mine too !!
your pan looks like that too. that's not normal though is it? so should i just leave it or scrub it out and reseason?
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Old 07-16-2007, 05:57 PM   #6
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g23, did you cook anything tomatoe-y or lemon-y in that pan? acidics can affect the finish of a CI pan.
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Old 07-16-2007, 06:03 PM   #7
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no nothing of that sort as i know i need the pan very well season to do that and pan is only 3 monts old
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Old 07-16-2007, 06:04 PM   #8
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but i do remember cooking a small roast and fill pan half way with stock. don't know if that might have cost the splotches
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Old 07-16-2007, 06:06 PM   #9
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it might have if you didn't clean it out right away. I wouldn't worry too much, though. Your pan looks pretty good and will toughen up with more seasoning (rubbing fat on it and heating it).
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Old 07-16-2007, 06:07 PM   #10
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What about metal utensils? I know many people that prefer wooden utensils over metal ones because the believe the metal can chip away the seasoning. (it doesn’t seem to on mine though).

G23, you mentioned a “factory seasoning”? So you didn’t season this one yourself? I’ve never worked with a pre-seasoned pan, so perhaps metal utensil could chip that seasoning?

Also, just to be sure, you never use soap to clean it right?

Either way, the pan looks fine. I’d run it through the oven a few times as if I were seasoning it for the first time, and then continue to use as normal.
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