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Started By
Message
Cast iron rusted after first use?
Posted on 1/28/14 at 11:20 am
Posted on 1/28/14 at 11:20 am
I did a big thing of bacon. Let the bacon grease sit for about 10 minutes. Dumped it. Wiped down with paper towels. Added hot water. Scrubbed with paper towels and salt. Put on stove to dry any excess water. Now it looks like there is rust on it. Did I do something wrong?
Or is it just stuck on food? I will try to get a picture.
Or is it just stuck on food? I will try to get a picture.
6
Posted on 1/28/14 at 11:25 am to CorgiRed44
the procedure sounds fine. could have been storage--moisture in the air, maybe.
one thing you can do, in addition to the procedure you used, it to apply a very light coat of oil to the pot before putting it away. that should prevent any rusting.
one thing you can do, in addition to the procedure you used, it to apply a very light coat of oil to the pot before putting it away. that should prevent any rusting.
Posted on 1/28/14 at 11:35 am to CorgiRed44
I would season it
Posted on 1/28/14 at 11:37 am to DeepSouthSportsman
Is that rust though?? Do I have to remove it?
It's only in the spots where I put the first few pieces of bacon.
It's only in the spots where I put the first few pieces of bacon.
This post was edited on 1/28/14 at 11:39 am
Posted on 1/28/14 at 11:50 am to CorgiRed44
Probably is rust from the salts in the bacon. Put light oil on it and set the oven to 500. Keep it in there for about an hour. Should be good to go after.
Posted on 1/28/14 at 11:59 am to CorgiRed44
You didn't coat the pan with oil/Crisco after drying it. Start as if it was a virgin pot and re-season it on your own.
Posted on 1/28/14 at 11:59 am to CorgiRed44
Wipe it down with a film of vegetable oil and put in oven at 400 (500 seems high to me because it will smoke the oil). After 20-30 minutes, turn off the oven and let it cool, then remove the skillet. Do this several times if you like over then next few weeks. It will get better each time you cook in it. That just looks like bacon residue to me and no problem.
You need to season that skillet more than you have is the main problem. They need to get blacker than your skillet is
You need to season that skillet more than you have is the main problem. They need to get blacker than your skillet is
Posted on 1/28/14 at 12:04 pm to MeridianDog
Are you sure about vegetable oil? I used that on my new pot after the first use, threw it in the oven for a bit, and the oil turned sticky.
Posted on 1/28/14 at 12:12 pm to CITWTT
Correct. I didn't coat it immediately after because the stuff threw me off. It's in the oven now.
Posted on 1/28/14 at 12:17 pm to El Jefe
quote:
you sure about vegetable oil
I am this sure - nothing but vegetable oil ever.
Posted on 1/28/14 at 12:22 pm to MeridianDog
Yep, vegetable oil, proof is in the skillets.
Posted on 1/28/14 at 1:24 pm to The Real Keyser Soze
I'm glad someone finally asked this about cast iron . I've been wondering for years how to season and take care of but have just been too shy to ask.
Posted on 1/28/14 at 1:30 pm to Martini
ISWYDT
Posted on 1/28/14 at 1:32 pm to El Jefe
The sticky probably occurred from a puddle of oil being in you skillet or pot. I've done that before. before.
Posted on 1/28/14 at 1:37 pm to CorgiRed44
Means it isn't seasoned enough. All I clean mine with is kosher salt and hot water. No rust.
Oil it after it dries when you are breaking it in.
I always rub mine with Olive oil. Not really any preferences though.
Oil it after it dries when you are breaking it in.
I always rub mine with Olive oil. Not really any preferences though.
This post was edited on 1/28/14 at 1:39 pm
Posted on 1/28/14 at 2:30 pm to alajones
Food grade linsed oil...me.
Posted on 1/28/14 at 2:41 pm to CorgiRed44
In the future, you can wipe out the bacon grease and then clean your cast iron with kosher salt.
No water needed.
No water needed.
Posted on 1/28/14 at 2:51 pm to alajones
quote:
I always rub mine with Olive oil
me too
Posted on 1/28/14 at 2:58 pm to NOX
quote:
I always rub mine with Olive oil
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