Is this ok?

6 months ago by Pirtatogna to c/castiron

It looks a bit "spotted". Is that normal or need I do something about it?

meco03211 26 points 6 months ago

That spotting is just where some of the oil pooled ever so slightly when seasoning. It'll even out with use and more seasoning.

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givesomefucks 23 points 6 months ago

There's nothing you can do to break it.

There's no "finish" the material halfway thru is the same as on the surface.

If nothing sticks, you're fine.

If something sticks, "season" the pan again.

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SupraMario 7 points 6 months ago

If something sticks, "season" the pan again.

Scrape it out with a steel spatula, don't treat it like a nonstick...and cook in it again.

I never seasoned any of my pans, didn't baby them either. Just bacon or butter or oil and used a steel spatula (one of those thick ones, winco is the brand I use) and just cook in it. All my pans are basically glass now.

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givesomefucks 9 points 6 months ago

Yeah...

Obviously an implied step was "remove what's stuck"...

Lots of people don't cook with animal products or use weird oil.

If you make bacon every morning, it's self healing. Make acidic vegetables and it's always going to be getting fucked up

Don't assume everyone uses a product the same as you

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SupraMario 0 points 6 months ago

I make spaghetti sauce in mine....and what does it matter what you're cooking in it. I use peanut and corn oil for most of my cooking, it shouldn't get fucked up with regular use and oil.

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givesomefucks 1 point 6 months ago

I make spaghetti sauce in mine…and what does it matter what you’re cooking in it

Depends...

If your anemic, great idea.

If you have hemochromatosis or just worried about Alzheimer's risk...

Bad idea.

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Floodedwomb 4 points 6 months ago

I never seasoned any of my pans, didn't baby them either. Just bacon or butter or oil>

That's seasoning the pan silly.

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SupraMario 2 points 6 months ago

Yea...true...but when people say season these days, they mean strip the old seasoning and then do the 900 steps of baking it in the oven with 47 different coats of some magical oil and let it hang out in the sun while sacrificing a goat to Amon Ra...so it doesn't rain while the sun is baking on that final layer...

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meco03211 4 points 6 months ago

When someone says "season it" or "re-season it" I usually interpret that as add another coat. Not a full strip and redo.

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Floodedwomb 2 points 6 months ago

Yeah there's some real intense people out there.

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LilDumpy 14 points 6 months ago

Not a cast iron specialist at all, but just recently steel wool'd and reseasoned my own inherited cast iron that had a bunch of carbon build up.

This looks fine.

If it's anything like mine, those are just the carbon build up parts that's didn't let go before the last seasoning.

Just keep cooking with fats and it should be fine.

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Gullible 9 points 6 months ago

Did you recently re-season your pan? If so, it might have had just slightly too much fat added, leading small portions of the seasoning to turn rubbery due to the thickness. Cook on it to see whether it’s a bother. I usually don’t mind it, but it does get eaten away and deposited on your food if you’re charring acidic veggies in there. A lot of black flecks on my tomatillos that I find unappetizing

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Pirtatogna 5 points 6 months ago

I did, yeah. I tried to use really really thin layer of oil. I'll see if it evens out with use.

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Gullible 7 points 6 months ago

My pans usually end up similar. First cook will probably have some extra char, but it works great after!

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DoubleDongle 8 points 6 months ago

Looks better than mine and mine gets the job done

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Pirtatogna 7 points 6 months ago

Cool, thanks for the replies guys!

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Pirtatogna 4 points 6 months ago

Pan update after first cooking.

Minimal sticking, not sure I'd even call it sticking to be honest, no more than my previous (ceramic coated) pan. Didn't require much scraping and I was fine with just a wooden spatula. No detectable charring on the food either.

Didn't even use brush to wash it afterwards, just hot water and the same wooden spatula used to cook took care of it. It seemed unnecessary to use the brush. Thin coat of oil to finnish and it looks fine to me.

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itsathursday 6 points 6 months ago

Looks good but best advice I can give is worry more about how your food tastes and the pan will take care of itself as long as you don’t let it rust, you are good.

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Pirtatogna 3 points 6 months ago

I have a bit of a habit in nerding out with most things I do. This, I think, is just part of that.

The food I cooked was something I call my "basic slop-pan". It's tasty and nice, but nothing super interesting.

--Edit--

Plus I figured it might be interesting to someone else who also enjoys nerding out on things to see how things progress. :D

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itsathursday 2 points 6 months ago

To be fair I didn’t see the sub this was in. I’ve had my pans for a few years now and even the “bad” dishes, like tomato based sauces, I use my pans to prepare them. They obviously don’t look as pristine as yours, but the seasoning is good and they hold up to an egg the next use. Whenever I’m in doubt I douse it in some oil and get it hot enough to smoke then wipe it down and keep on cookin’.

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Pirtatogna 1 point 6 months ago

Thank you for your input, much appreciated!

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