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Started By
Message
Cast iron skillet is flaking???
Posted on 5/11/13 at 8:38 am
Posted on 5/11/13 at 8:38 am
This is an old skillet but wellt taken care of & my favorite cast iron skillet.I've basically only cooked cornbread in it or sear steaks. Last week, for the first time, I used it on my outside burner to do some searing of steaks, cleaned it as usual, dried it in the oven & I noticed when I took it out last night, the surface is flaking? What causes that& how can I "fix" it? I've been cooking with cast iron for a long time & I've never had this happen. TIA
9
Posted on 5/11/13 at 8:47 am to TIGERFANZZ
My guess is that when you seared those steaks you got the skillet too hot by not having enough grease or oil in the skillet. You probably burned off part of the cast iron "seasoning" that has accumulated through the years. Those outside burners can have the same result as placing your skillet in a hot bed of coals to burn off the old seasoning. It's gonna take a little while to rebuild the seasoning layer. Just don't use it on the outside burner anymore to sear your steaks.
Posted on 5/11/13 at 8:47 am to TIGERFANZZ
Flaking down to new metal?
I've never heard of that.
I've never heard of that.
Posted on 5/11/13 at 8:54 am to TIGERFANZZ
I have had that happen. Usually that means the seasoning layer was too thick. Just start the process of re seasoning it again. No big deal.
Posted on 5/11/13 at 9:04 am to TIGERFANZZ
My college roommate did this to my skillet that had been passed down. Needless to say I was pissed. After about a month of cooking high fat foods on it it went back to normal.
Posted on 5/11/13 at 9:13 am to TIGERFANZZ
Just reseason it, not that big of a deal.
Posted on 5/11/13 at 9:44 am to TIGERFANZZ
No Worries - continue to use as normal.
Posted on 5/11/13 at 9:46 am to TIGERFANZZ
My grandmother would do throw hers in the fireplace every few years. She'd then wash it with warm soapy water, warm it up with Crisco in it and was back in business making best cathead biscuits in the world.
Posted on 5/11/13 at 9:49 am to TIGERFANZZ
Are you sure no one let any detergent come in contact with it? If needed you can reseason...
Posted on 5/11/13 at 10:01 am to The Last Coco
quote:This.
Usually that means the seasoning layer was too thick. Just start the process of re seasoning it again. No big deal.
The "flaking" looks much worse than it really is. Looks like the cast iron is cracking but it's just buildup. You'll be shocked just how bad it's NOT when you reseason it.
My mother-in-law's was doing that and I soaked in in water/vinegar 50/50 as I learned from someone here. Then I re-seasoned it.
Posted on 5/11/13 at 10:17 am to Geauxtiga
quote:
I soaked in in water/vinegar 50/50 as I learned from someone here. Then I re-seasoned it.
Is that how you clean up rusty ones also? I just acquired one somebody thought was ruined. I always use a wire wheel on my grinder. But that sounds easier and cleaner.
Posted on 5/11/13 at 10:20 am to Nodust
quote:Yes, it is. I do come back and hit it with a grinder afer soaking though.
Is that how you clean up rusty ones also? I just acquired one somebody thought was ruined. I always use a wire wheel on my grinder. But that sounds easier and cleaner.
The vinegar is probably much more effective with rust than caked on grease. That rust gets deep into the metal. In reality, I'm not sure how much the vinegar did for the flaking.
Posted on 5/11/13 at 10:24 am to Geauxtiga
quote:That's where I've had trouble with just the grinder wheel. But after cooking some sacrificial bacon and animal parts it seasons up on its own.
That rust gets deep into the metal
Posted on 5/11/13 at 10:28 am to Nodust
Nodust, here's the advice I follow. Well, sorta. I chose to use vinegar instead of easy off. I actually didn't remember that when I did mother-in-law's.
Seasoning "Black Pots"
quote:
by Kajungee
For rust soak the pot over night in a 50/50 vinegar water solution (dont leave any longer it will eat away the metal) then use steel wool or a wire brush.
If its heavily rusted Navel Jelly works well.
If is coated with grease, EZ-off oven cleaner or soak in a lye solution.
Once your to bare metal.
Heat the pot in a 350 oven for 15-20 minutes.
Then coat the heated pot with a very thin layer of Crisco shortening or Lard. be sure you coat every inch of the pot, use q-tips if you need to.
Return to a 450 oven for 1/2 hour then turn off oven and leave the pot in the oven.
Repeat the seasoning step at least once before using.
Careful if you try to burn the pot in a fire. This can warp or even crack a good pot.
Seasoning "Black Pots"
This post was edited on 5/11/13 at 10:28 am
Posted on 5/11/13 at 10:35 am to Geauxtiga
Thanks 
Posted on 5/11/13 at 10:54 am to Capt ST
quote:
My grandmother would do throw hers in the fireplace every few years. She'd then wash it with warm soapy water, warm it up with Crisco in it and was back in business making best cathead biscuits in the world.
My mow mow did this also. She has been gone for quite a few years now. I have her cast irons. Smooth as a baby's bottom.
Posted on 5/11/13 at 12:08 pm to AHouseDivided
Man, my cast irons never resemble what people talk about they should look like. I guess I may have to re-season using the method above.
Posted on 5/11/13 at 12:14 pm to Geauxtiga
My dad has redone dozens of these things, and that is what he does to season it, except for the vinegar he puts his in the fire to get all the rust and old seasoning off them.
Posted on 5/11/13 at 12:16 pm to sloopy
They get smoother with use. Scrap the bottom as you stir. Smooths it out.
Posted on 5/11/13 at 12:20 pm to Nodust
My problem is that when I clean it after cooking I scrub it with a abrasive sponge and it ends up taking some of the black off. If I don't scrub it, food is still stuck to the pan.
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