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Cast Iron Skillet

post #1 of 8
Thread Starter 

Hello all, first time poster.. I recently cooked with my cast iron skillet on an electric stove, and I noticed there was a large white spot towards the middle of the pan. I thought it might have been a reaction due to the heat I was using, but since the day I've used it (3 days) the spot is still there. Can anyone help me out here, whether it be getting a new skillet, a different way of cleaning it, or if its just fine the way it is.

 

Thanks a lot!

 

Schuy

post #2 of 8

When is the last time you seasoned it?  I would start there, and see if it disappears.  

post #3 of 8
Thread Starter 
I seasoned it the next day. The spot is still there, just not as white. More of a tan color, which I'm assuming is the oil that I used
post #4 of 8

since I have a few cast iron utinsils, 23 skillets, 4 dutch ovens and a few other things, I suguest you burn your pan.(get it really hot to remove all the cure) and start over. I was taught by a very wise lady, my grandmother, go pick your self up some LARD. heat your pan,apply the lard and put it in a 350* oven for 45 min. repeat until the pan is blacking. and NEVER use soap in the pan. always boil it clean with water, then wipe out and re season. The cure is no more than burnt food in the pours of the metal.
 

post #5 of 8
Quote:
Originally Posted by ToothlessBeaver View Post

since I have a few cast iron utinsils, 23 skillets, 4 dutch ovens and a few other things, I suguest you burn your pan.(get it really hot to remove all the cure) and start over. I was taught by a very wise lady, my grandmother, go pick your self up some LARD. heat your pan,apply the lard and put it in a 350* oven for 45 min. repeat until the pan is blacking. and NEVER use soap in the pan. always boil it clean with water, then wipe out and re season. The cure is no more than burnt food in the pours of the metal.
 

thank you sir

post #6 of 8
Thread Starter 
Toothless, thanks a lot for the information. I called lodge on Monday and they told me I should reseason the pan 3/4 times before using it again, which I have done. The cure is slowly coming back. My question to you is, do you prefer using lard or some sort of vegetable oil when seasoning the skillet?
post #7 of 8

Lard or a animal fat( like rendering a pork belly or bacon). vegetable oil turns sticky. What I always do with a new skillet is, I will fill it with lard and do my deep fring in that for at least a month. and then back to the oven for another 45 min stay. I have found that the lodge precure is a sticky mess.
 

post #8 of 8

you are very welcome. guess Granny learned me propper

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