"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 07-04-2007, 07:33 AM   #1
Cook
 
Join Date: Feb 2007
Location: Wales, UK
Posts: 75
Things peeling off my iron pan?

i've been using my cast iron pan for about 3 months now on my flat top and 4 weeks ago i noticed a small patch that seemed to have flaked off. as time went on the patch became bigger and bigger and now patches are all over my pan like the seasoning has come off. it looks quite ugly but it is still non stick so can't be the seasoning coming off.

this is a preseasoned lodge pan and the patches only started after i went and did a second seasoning in my oven. sometimes i'm even able to scratch off these patches with my spatula. does anyone know what's happened.?? thanks!

__________________

__________________
g23 is offline   Reply With Quote
Old 07-04-2007, 08:29 AM   #2
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Based on your posts over the past several months I had the same problems with a Lodge preseasoned 7 quart Dutch oven. I eliminated the problems as follows:
  • I thoroughly scoured the interior of the pan using only enough water to keep the scouring paste from drying out. I scoured with several pads of medium fine steel wool. As each pad became worn I supplemented the slurry with Cameo stainless steel cleaner. Between changing of pads I wiped out the slurry with paper towels.
  • After achieving a reasonably smooth surface I wiped out as much of the residue as possible and then bushed the interior of the pan with a stiff brush and brown soap, then rinsed thoroughly with very hot water.
  • With the pan still heated from the hot water I dried it with paper towels and placed on cooktop set to medium heat to remove latent water.
  • When thoroughly warmed and dried, I added 2 teaspoons of peanut oil to the pan. Let the oil heat to just below smoking and spread the oil over the entire interior surface of the pan.
  • Five to 10 minutes later I wiped the interior of the pan dry with paper towels and added more oil.
  • I continued the above two steps until I was able to wipe out the oil without any discoloration on the paper towels.
__________________

__________________
justplainbill is offline   Reply With Quote
Old 07-04-2007, 09:29 AM   #3
Cook
 
Join Date: Feb 2007
Location: Wales, UK
Posts: 75
hi justplainbill,


but that would be scourign my seasoning off and i'm terrified of doing that cos it means i will have to season in the oven! i don't think i did very well doing my own seasoning last time
__________________
g23 is offline   Reply With Quote
Old 07-04-2007, 09:55 AM   #4
Cook
 
Join Date: May 2006
Location: Texas
Posts: 63
It does sound like your seasoning is deteriorating. When you applied your own seasoning, how much oil did you use? You only want to use a light coating, and bake it upside down so that any excess oil does not pool in the bottom of the pan.
__________________
Dutchess is offline   Reply With Quote
Old 07-04-2007, 10:14 AM   #5
Cook
 
Join Date: Feb 2007
Location: Wales, UK
Posts: 75
hi dutchess,

only a light coat and after 20 minutes in oven wipe it out again as the oil would have pooled a bit by then. so you think it's my second seasoning coming off then not the factory one. i did think my ovene seasoning didn't look or feel very strong.
__________________
g23 is offline   Reply With Quote
Old 07-04-2007, 10:15 AM   #6
Cook
 
Join Date: Feb 2007
Location: Wales, UK
Posts: 75
oh and why would my seasoning be deteriorating after only such a short time?
__________________
g23 is offline   Reply With Quote
Old 07-04-2007, 12:29 PM   #7
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I'd like to give a different solution to try first. I had a buildup of cooked residue overtime that flaked in one place and i wanted to get it all off so it wouldn't keep happening. I scoured the pot's inside with course salt and a dry hard bristled brush till smooth, then washed with hot water dried, rubbed with a bit of oil heated the pan, wiped it clean and stored in the rack. Worked fine. So give it try with kosher or corse sea salt first. I don't think you have to scrap all the seasoning, just the build up of residue.
__________________
Robo410 is offline   Reply With Quote
Old 07-04-2007, 01:18 PM   #8
Cook
 
Join Date: Feb 2007
Location: Wales, UK
Posts: 75
Quote:
Originally Posted by Robo410
So give it try with kosher or corse sea salt first. I don't think you have to scrap all the seasoning, just the build up of residue.
ah! i think i like this solution. better than scraping my 3 months of seasoning hard work off. i shall give this a try robo 410. thanks
__________________
g23 is offline   Reply With Quote
Old 07-04-2007, 01:19 PM   #9
Cook
 
Join Date: Feb 2007
Location: Wales, UK
Posts: 75
robo,

do i have to do it with the pan hot or cold?
__________________
g23 is offline   Reply With Quote
Old 07-05-2007, 07:54 AM   #10
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by g23
oh and why would my seasoning be deteriorating after only such a short time?
I do not think it was your seasoning. In the case of my Lodge preseasoned cast iron I found the Lodge seasoning to be suspect from the outset. My suspicions were aroused because, after a light washing prior to its first use, the preseasoning became somewhat soft and gummy when the pan was heated; at which point myself said I don't think I want this gummy stuff getting into my food. That's when I scoured and reseasoned as described in my prior post. Contrary to conventional wisdom I find that cast iron distributes heat so well (evenly) that it can be seasoned on the stove top.
__________________

__________________
justplainbill is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:32 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.