preseasoned pan - now blackened and chipping [duplicate]

While I've found similar posts, I have not found a perfect answer and thought I'd share my cleaning routine in case that is creating a problem. I purchased a pre-seasoned Lodge skillet about a year ago. I also have my Grandmothers old Wagner that looked to be well seasoned as well.
My issue is that the Lodge currently is fairly lumpy on the bottom and food will pick up quite a few black flakes. I've tried taking a spatula to it to try to pick up some of it and then wiping it, but it doesn't get much of it. I think when the pan is hot more comes off. My cleaning routine is this: After using pan, I boil hot water in it to pick up any of the baked on food. I "scrape" it as it's boiling with a wooden spatula. Then dump the hot water and rinse with just plain water wiping it dry with a paper towel. I then will add a little oil (either grape-seed or regular olive oil) and wipe that around the entire pan with a paper towel. Then putting the pan back on the hot burner to "cure". All along I've thought of this as a mini curing session each time I use it which is a lot. But maybe it's too much somehow? Or maybe the boiling of the water in it after use is too much? I can't figure out what I'm doing wrong. I do the same thing with all of my cast iron pans and I have varying degrees of "not smooth" bottoms. Including the Wagner. Please help! I definitely do not have that baby smooth surface like others speak of. Thanks in advance!

cleaning curing

Best Answer

Try to use vinegar in the hot pan to remove solids of food. Also, adding salt while washing and brushing helps removing that heavy duty dirty.

After that, gently dry the pan in the stove and add oil just after all the water evaporates. Use a paper towel to help evenly spread the oil.

Then put the pan back in the stove or oven in a low fire.

That's what I do.

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What are the black flakes coming off cast iron skillet?

They are most likely carbon deposits. This happens due to overheating of fats and oils. Using an oil with a low smoke point will carbonize at high temperatures and cause residue from the pores of your pan to rub off onto your food. While unappealing, they won't hurt you in such a small amount.

Can you get food poisoning from a cast iron skillet?

IMO the cast iron pan seasoning and your mild food poisoning are not related. Heating a pan at that temperature and that long will kill everything. If you and your wife have stomach problems at the same time, check the food quality you are eating.

How do you fix a burnt cast iron pan?

For a gentle but effective scrub, take a tip from the spa and use salt. Generously sprinkle kosher salt or coarse sea salt into the pan and scrub it with a clean, damp washcloth. For extra stubborn spots, use a plastic pan scraper to work the burned food off the pan.

Can you chip cast iron pan?

Myth #5: "Don't use metal utensils on your cast iron pan!" The Theory: The seasoning in cast iron pans is delicate and can easily flake out or chip if you use metal. Stick to wood or nylon utensils. The Reality: The seasoning in cast iron is actually remarkably resilient.

How to Repair Carbon Steel Pan Seasoning That is Worn Off!

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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