cast iron skillet
I put my cast iron skillet on the stove top , turned up the heat slowly then turning it up high , when I removed the pan, I obseverd a ring/mark the size of my glass top burner almost like a burn mark on the bottom of the pan, ( the pan was larger then the burner ) It was unable to remove the stain/ mark with steel wool . How can I restore it ?
Best Answer
One of three things happened :
If the spot is black, and the rest of the pan is kinda brown-ish: You fully cured the seasoning on the pan, so you need to bake the pan to get the seasoning full cured.
If the spot is dull and brown, while the rest of the pan is black or near-black: You just baked the seasoning off of your pan. You'll need to strip any rust, and reseason it.
You have enameled cast iron, the spot is brown or black, and the rest of the pan is some other bright color.
For the first two, see What's the best way to season a cast iron skillet?
For the third one, just be thankful that you didn't heat the pan enough to soften the enamel and have it fuse to the stove. But even then, you're shortened the life of the enamel. You just have to deal with the new look, and expect to get some crazing if you heated the iron so it expanded past what the enamel could stretch.
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In general, I'd advise against heating cast iron on high. Not only can it ruin the pan's seasoning, but because it holds so much more heat than a thinner pan, the temperature won't drop nearly as quickly when you put food in ... making it way more likely that you'll burn your food.
Although it's possible to flip food in cast iron after you're built up the right muscles, the typical person is going to wear out if you try the 'keep flipping your food until the pan's cooled down enough' technique if you're doing it with a cast iron skillet.
(yes, I've done the second one ... and my brother fused a le creuset pot to the stove when he went to boil water and forgot about)
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Quick Answer about "cast iron skillet"
What is a cast iron skillet? Cast iron skillets tend to be made from one single forged piece of iron. They're more heavy-duty than a standard frying pan, making them resistant to knocks and scrapes. They're also the go-to pan for travelling and camping, as they can be used on pretty much every heat source.What is special about a cast iron skillet?
How To Season Your Cast-Iron Skillet:Is cooking in a cast iron pan healthy?
Types of cast iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crepe makers, deep fryers, tetsubin, woks, potjies, and karahi.How can you tell if a cast iron skillet is good?
If you're scratching your head over which skillet size is right for you, fret not \u2014 this is the easiest decision to make when it comes to cast-iron cookware. After all, there are only three sizes you should even consider: the 8-, 10- and 12-inch skillet.Why do you never wash a cast iron skillet?
Disadvantages of cast iron cookware- The handle gets hot.
- Cast iron is heavier than other cookware.
- Bare cast iron is not the best for boiling water and cooking acidic foods.
- Cast iron cookware will need re-seasoning.
- Cast iron pans take longer to heat up.
- It's stronger than kitchen tiles and toes. Ouch, don't drop it.
Equipment Review: The Best Traditional \u0026 Enameled Cast-Iron Skillets / Pans \u0026 Our Testing Winners
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Shameel mukkath, Eva Elijas, Erik Mclean, Erik Mclean