[crepesensation]

Hi all,

I know there are various threads related to seasoning cast-iron, but I don't see any regarding what to do about a rough spot. I had been cooking some meats and other foods which left behind grissle and it was causing my other foods to pick this up. I wasn't quite getting off all the grissle with a wipe down so I used a pumice stone to dig in. I knew this would ruin my seasoning, but I took that risk. I have reseasoned in the same manner I did to begin with, simply baking in layer after layer of canola, but there the spot I really pumiced in the center is still rough even after the seasoning and cooking about 50 crepes on it. This rough spot causes the crepes to stick and tear a bit unless very careful. I have tried baking in salt and butter as well to no effect. I'm not sure if I should pumice further to dig up all the seasoning and start from scratch, continue seasoning as normal, or try something new. Note that this is a mounted unit so I can't toss it in an oven, dishwasher, etc.

Thanks in advance for the help =)

[boar_d_laze]

I'd try taking the whole crepe iron down to the pumice scratch, then start buffing it out with progressively finer papers or stones.

Use the pumice (or whatever you start with) in one direction only, then each paper or stone 45* - 90* opposed. That will let you see if you're taking the scratch down evenly. If you do start with pumice and switch to paper (good idea), you could definitely use a finishing sander, rather than sanding by hand.

I'm not sure what grit pumice is, but I'm pretty sure a finish somewhere in the 150# (ANSI) neighborhood will be fine. Then reseason as though the finish were new, and use as before.

An alternative, if you know someone with the equipment, is to have the iron blasted.

BDL

[phatch]

For the amount of work or cost of professional labor, and considering the price of a cast iron pan, you might be better off getting a new one and not take pumice to it again.