Cast Iron

Cast Iron newbie questions


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Cast Iron newbie questions

mtpaper | Jan 22, 2010 08:40 AM

I had a couple of cast iron pieces years ago, but gave them to friends as I couldn't deal with the seasoning process. Now, older and wiser, I'm trying again. I have 2 Lodge skillets (12 and 10") and the Lodge aebleskiver.

Interestingly, the aebleskiver seems.... perfect. Either the pre-seasoning was better, or my added seasoning was better, because it just seems wonderful. It was the one that I was most nervous about using...

I'm not quite at the same stage with the skillets, and I've read so many techniques...

They're looking good EXCEPT that each of them has areas that look less shiny.
- on the 12" skillet, along part of the curve where the bottom of the pan meets the vertical sides,
- on the 10" skillet, just mottled on the flat surface

Does that mean that I scrubbed off some of the seasoning layers in those locations, so there is less seasoning there? Or perhaps when I was coating with oil, I didn't coat those areas as generously?

So, the question is, what do I need to do, if anything, to get a more consistent, even surface.

Do I need to 'start over' and burn off (or scrub off) all the seasoning that exists?
Or, do I just add seasoning, focusing only on the locations that seem under-seasoned?
Or, do I add a full layer of oil and reseason a few more times, until the seasoning evens out?
Or, just continue to use the pans and it will even out.

Also, I'm reading conflicting info about whether or not I can use metal utensils. I'm sure folks didn't always have silicone available! I used a regular knife to cut a slice of perfect cornbread, but now I see the knife marks in the bottom of my 10" skillet.

Thanks for your continued cast iron patience.

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