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Cast Iron Nightmare-Help!

post #1 of 5
9/15/07 at 5:31pm
Thread Starter 
Hello, I need some help with my Lodge dutch oven. I've only used it a couple of times, made hungarian goulash and italian beef with pepperocinis in it. Well, after use I rinsed with hot water, scrubbed with a brush and dried with a paper towel and the grossest black stuff came off on the towel (many towels) and there is a distinct metallic smell going on. Suffice it to say I will not be eating the Italian Beef. Any ideas? Did I "acid off" the seasoning with the pepperocinis and juice? I think this piece was Lodge Logic, as I remember I didn't have to season it. But like I said, I haven't used it much, and have made acidic items all 3 times. OOPS. Thanks for your help! -Kathy
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post #2 of 5
9/15/07 at 6:11pm
The pre-seasoning is just a good start to a quality seasoning job. I wouldn't recommend cooking acid stews for a while in a new cast iron dutch oven. And I'd cook something else a few times in between the next acidic dish too to build up the seasoning.

As you've discovered, the patina is not impervious to acids. And cast iron is a reactive metal. Build the patina up more and you'll be fine for the occasional acidic dish.

Rub it with a light layer of shortening, or oil. Place it upside down in the oven at 500 for an hour. Let it cool. Repeat a couple of times and it will have a great patina. This does smoke up the house a bit so do it soon while you can still have the windows open. You can also do this on a gas grill with excellent results.

Phil
more than taste fine
me eat it all the time
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post #3 of 5
9/15/07 at 6:33pm
Thread Starter 
Thanks, I'm firing up the grill tomorrow!
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post #4 of 5
9/15/07 at 6:45pm

I don't trust the pre-seasoned seasoning

I always do my own seasoning even on the pre-seasoned cookware. I have an Emeralware dutch oven that was pre-seasoned, but I seasoned it anyway (just like Phatch suggested) and haven't had an issue even after cooking chili and spagetti sauces. I always re-season new cast iron after cooking and cleaning something acidic, actually after cooking anything in new cast iron as IMHO for proper seasoning to take it takes a year or more. I don't do the 500 degree, but I hand dry, coat with a thin coat of oil and put it in the oven at 350 for an hour, turn off the oven and let the pan slowly cool down over-night. I'm probably being OC about it but I've not had any issues with my cast iron...yet. :look:
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post #5 of 5
9/16/07 at 6:23am
Thread Starter 
Thank you. Nothin' wrong with a little OC! (so far)! I'm starting my re-seasoning program today!
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