I started using a lodge cast iron pan about a year ago. I purchased the pan probably five years ago, but it didn’t see much use. I decided to try to move away from cooking with non-stick skillets and it took a while to get comfortable, but now I use it routinely. I have some questions about care.
The photo shows where the finish looks like it is missing. I’m guessing it is the oil coating that should build up, but I would like a second opinion. What should I do about it? Just start seasoning it until it all looks good?
I bake eggs in my oven (on a cookie sheet in ramekins) nearly every morning for family breakfast. I’m thinking I could just integrate seasoning into that existing ritual. My tentative plan is to apply a thin coat of oil to the cast iron pan and put it in the oven while it preheats to 375 (about 15 minutes), the eggs cook (another 15 minutes) and then turn off the oven and let the pan sit in the oven while it cools down. Will that be enough heat to get the oil to do what I want? I’m trying to not waste a lot of electricity and have something I can do basically every day until I am happy with the seasoning on the pan. Can I just use the cheap canola oil I already have?
I would love any feedback or thoughts.
My pan is already in the oven on self clean, but I appreciate your advice. I do think the black crud is some sort of buildup as I could feel it with my fingertips. It’s the more silver part that I think is a complete lack of seasoning.
But I don’t really know!
I wouldn’t say it’s completely without seasoning. It still has a light brow color which is already the first layer of seasoning. You don’t really need hundreds of layers for good performance. My carbon steel pan i just bought I started using after just 2-3 layers and it is working really well already. They key is to stop worrying so much and just use it, and don’t forget to clean it really well so the layers don’t get too think. It is when the layers get too think or if too much food gets charred stuck it can flake off like that. So just clean/scrub it well, and give it a suuuuper thin layer of oil afterwards. Then when you preheat the pan next time you use it that thin layer of oil will be you next layer of seasoning.