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if you clean you pan right after cooking by putting hot water in the pan, the hot water takes any crust off almost immediately. if there's still some sticking scrape it off with a wooden spatula or let the water simmer a bit more on the stove. after that i just use a kitchen sponge to wipe off...

hi allen, my pan is 12 inch and yes my glass top ring is not quite big enough so i can actually see a ring on my pan where the electric ring is . yes i think i will have to do as you suggested and season it every now and then in the oven to build up the seasoning again.

good idea! i didn't think of that

hmmm. i have been using a metal spatula for the last month or so cos i read somewhere that using metal sometimes roundoff the seasoning and evens it out. i did season it again in the oven for second time that's why i thought metal would be fine on it and because of second seasoning didn't think...

thanks mudbug! i'm so glad i don't have to scrub the pan out cos my husband already thinks i fuss over the pan too much and threatens to throw it in the bin! lol

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

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

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?

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?

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...

oh no i don't ever let the pan get too hot. what i meant was if i left the pan on 2 for say an hour on my electric stove it would definitely start burning whereas if i did that on the gas stove it would just remain on that temperature. i have only noticed that withe the cast iron. other pans do...

i had a really good look at the pan yestersday and it looked disgusting. it's even started to spread to the sidewalls so i can only assume that the seasoning is coming off cos it's a much lighter shade. but i don't understand why the pan still works. robo suggested i try cleaning it out with...

robo, do i have to do it with the pan hot or cold?

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

sugar in the pan?? i beleive goodweed meant sugar in the bacon. no?:rofl:

thank you goodweed! finally an aswer. i kind of suspected it had something to do with the bacon, something in it is making it stick and not me doing it as i had try all methods. i thought maybe sugar as i know it makes things stick but i didn't think they put sugar in bacon but now i know...

hi corey, i've never had any problems cooking my eggs or steak just the bacon occasionally creating too much fond. strange but i think i'm gettinfg the hang of it. but his recent patches on my pan is bothering me more. it's a preseason one cos like you i hate all this seasoning business...

oh by the way that surface area thing really help to explain a lot. thanks!

hi allenok, yeah i have the same problem of center season but not sidewalls or the other way round, i can't tell which. mine has developed a darker ring exactly where the outer electric ring is. probably cos i always put it on 2/3 to warm up and at that setting only the outer ring works...

oh and why would my seasoning be deteriorating after only such a short time?

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.

i tried that but that didn't seem to work but have experimented and think the pan just need to be hot enough. if don't get it hot enough it leaves lots more fond. anyway now i got a bigger problem. my pan has started developing some really ugly patches but it's still non stick though. i've...

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!:sad: i don't think i did very well doing my own seasoning last time

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...

thanks for the links 2 cookis. i'll definitely check it out. i've also included these links as well as i've got it in my folder. i've not really gone indepth to see if these sites are any good as right now i'm caught up in the world of brinning and brinning everything at the moment. once i'm...