So my wife left our cast iron skillet on the electric stove top on high for about 15 or 20 minutes and turned the center of the skillet white. I've went through and scrubbed it all down and oiled it for a re-season and put it in the oven. I've done the oil down and oven a couple of times and the white spot just doesn't seem to get any better. It doesn't seem to take the oil. Is it possible it got to hot there and won't take a seasoning?
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Cast Iron
- Thread starter SRWeldon
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I've never heard of that happening. Weird. When you say you scrubbed it down, I'm assuming you mean you washed it but didn't strip it. If so, you should consider stripping the seasoning completely now (using a wire brush or something equally harsh). Get down to the iron then reseason from scratch. My guess is that the heat did something to the seasoning but (hopefully) left the iron okay. But it's just a guess.
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Probably should have posted this here: http://www.bladeforums.com/forums/showthread.php/1072775-Cast-Iron-Beckerheads-Sound-Off!/page37
I scrubbed it down with a green scotch brite pad its pretty rough.
I do all my cooking on antique cast iron, and have taken care of my fair share of issues from pieces ive purchased from auction sites etc. That being said I think it will be fine even if when you reseasoned it the seasoning didnt immediately retake. I would just leave it as is, and just oil it down every time you use it. Eventually the seasoning will return through use. As one of my uncles taught me, a few batches of tasty home fries and bacon will really put the seasoning back on a cast iron skillet.
If you decide it bothers you enough to strip and reason the entire thing, there may be easier ways than brush scrubbing it. You could wash it with a dish detergent, or even spray it down with oven cleaner and put it in a plastic bag overnight - although you will need to be sure to wash all the chemicals off after. Personally, I use the electrolysis cleaning method when I get a new piece in my collection and it is super easy to do. Basically, you would need a manual car battery charger, a piece of scrap iron or steel, some Super Washing Soda (from the laundry detergent aisle at the grocery store), a plastic tub and some water. Check out this writeup about the whole thing on the Wagner Griswold Society site: http://www.wag-society.org/Electrolysis/electros.php As this method produces hydrogen gas, you want to make sure to do this away from any open flames/sparks, and do it in a very very well ventelated area.
If you decide it bothers you enough to strip and reason the entire thing, there may be easier ways than brush scrubbing it. You could wash it with a dish detergent, or even spray it down with oven cleaner and put it in a plastic bag overnight - although you will need to be sure to wash all the chemicals off after. Personally, I use the electrolysis cleaning method when I get a new piece in my collection and it is super easy to do. Basically, you would need a manual car battery charger, a piece of scrap iron or steel, some Super Washing Soda (from the laundry detergent aisle at the grocery store), a plastic tub and some water. Check out this writeup about the whole thing on the Wagner Griswold Society site: http://www.wag-society.org/Electrolysis/electros.php As this method produces hydrogen gas, you want to make sure to do this away from any open flames/sparks, and do it in a very very well ventelated area.
That depends - my father and uncle use lard and swear by it. I have always used crisco (which can be a bit tacky at first), or honestly just cooking spray. Havent had any issues with any of these methods...
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Just about any cooking oil will work to season with. I'm a Crisco man myself.
1066vik
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avoid canola and peanut oils - they have too high a smoke point to season well.
I've recently been using flax seed oil and it seems to work really well -- heat skillet, add a dab of oil, wipe it up with a paper towel, then bake at 450 for 30 min.
take out of oven, wipe down with greasy towel, and bake again.
once it's cooled down, fry up some bacon to celebrate.
I've recently been using flax seed oil and it seems to work really well -- heat skillet, add a dab of oil, wipe it up with a paper towel, then bake at 450 for 30 min.
take out of oven, wipe down with greasy towel, and bake again.
once it's cooled down, fry up some bacon to celebrate.
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Sounds like tr.slate is the man to listen to.
As for seasoning, I use Crisco for the primary seasoning. Then either Crisco or coconut oil for maintenance. The coconut oil is a little "healthier" I guess, but really, I just grab whatever is closest.
Good luck!
As for seasoning, I use Crisco for the primary seasoning. Then either Crisco or coconut oil for maintenance. The coconut oil is a little "healthier" I guess, but really, I just grab whatever is closest.
Good luck!
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Hot Italian sausages with grilled red peppers. The BK15 in the foreground is quite possibly the best steak/sausage knife around!
Think you got the wrong thread there Gus: http://www.bladeforums.com/forums/showthread.php/1072775-Cast-Iron-Beckerheads-Sound-Off!/page37
swonut
Knifemaker / Craftsman / Service Provider
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I use flax seed oil and the key for me is to try to wipe it all off so the coat is thin. It's a game of multiple thin, polymerized layers-- much like varnish or oil rubbed wood finishes. I try to keep the skillet in the oven and whenever we cook something (Pizza) I give it a wipe and then just leave it on the bottom rack through the warm, cook, cool cycle. After a few cycles it's time to fry some bacon or other greasy food (Burgers).
Remember, our grandma's had better things to do than worry about a skillet. Just cook, wash, oil and repeat. It's like a patina, you can force it, but it develops after use. Just gotta use it.
Remember, our grandma's had better things to do than worry about a skillet. Just cook, wash, oil and repeat. It's like a patina, you can force it, but it develops after use. Just gotta use it.
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Argh, I hate posting from my phone!