What does a healthy cast iron skillet look like?
I've read plenty about how to restore and season cast iron, but I have no clue whether any of the old cast iron I've inherited could benefit from this.
Is healthy cast iron black? or should it be somewhat metallic looking (ie. a bit silvery, like steel). Does the black color come from even one seasoning process, or will it develop over time?
Is is smooth? or is it alright if there are some lumps in it's surface texture?
and finally: after seasoning, is the surface supposed to have a slight oily appearance or should it be totally dry? and will healthy cast iron leave a residue on a rag if I wipe it? Some of mine do, and I'm not sure if that is good or bad.
Best Answer
Ideally it should be matte to just-slightly-shiny black and very smooth. This article has some terrific information on the ideal oil to use (flaxseed) and method for seasoning, with actual scientific grounding.
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How can you tell if a cast iron skillet is good?
A real cast iron skillet should be all one piece - no seams and no screwed on handles. Check the pan's surface. It should look the same as the rest of the pan with no other materials. A raw cast iron pan will have a dull black/dark grey color and be slightly rough to the touch.How do I know if my cast iron pan is bad?
Here's when to throw away a cast iron skillet.Should cast iron be shiny or dull?
Ideally it should be matte to just-slightly-shiny black and very smooth.What is the healthiest cast iron?
The Best Cast Iron Pans Guaranteed to Last a Lifetime- Best Overall: Lodge 12-Inch Cast Iron Skillet.
- Best Enameled: Staub 10-Inch Frying Pan.
- Best High-End: Le Creuset Signature Skillet.
- Best Value: Utopia Kitchen 3-Piece Cast Iron Skillet Set.
- Best Design: Smithey Ironware No.
14 Interesting Facts About Cooking With Cast Iron Cookware
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Answer 2
Michael's answer is fabulous, but one other note: as long as the seasoning works and achieves the desired effect, it is good seasoning. I have a variety of shapes/sizes of cast iron that I love, and few of them have the delightful smooth seasoning that it is POSSIBLE to get.
I have seasoned pans with a variety of oils, both n the range and in the oven. The ones that work well: nice non-stick properties are generally smooth and semi-matte, but it varies.
The article reference had some great stuff in it, and the Chemistry involved is complex, but to have a good, useful pan is fairly straightforward.
I guess the point here for me is: tinker with it if you have the time/inclination, but if you have a decent seasoning, there is no need to undo it just for the sake of the 'right' technique...
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