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Cast Iron Stroganoff

Cast Iron seasoning peals everytime I make stroganoff (sp?)


Cookware 24

Cast Iron seasoning peals everytime I make stroganoff (sp?)

amselby81 | Jan 16, 2009 04:21 PM

I want to love my cast iron skillet. For the most part, I do. But my husband really loves beef stroganoff (sorry if I butchered the spelling). I try to make it at least once a month. When I make it, I use the cast iron lid and let the beef stew in beef broth for a few hours on the stove top. This must wear down the seasoning, b/c when I'm finished with the dish, I always have some seasoning that peels off.

I've had problems with my seasoning before. This is my first cast iron piece, but I've gotten recommendations from this site before. I also bought a book called "Cast Iron for Dummies." I've tried stuff that didn't work in the past, but a few months ago I stripped the thing down to the bare metal, sanded it down for any unseen rust (since someone said that it could be rust causing my problems). And I used peanut oil, baked at 350 degrees for 2 or 3 hours, and then I let the skillet cool down in the oven. I cooked lots of fatty foods and I even gained 10 lbs to prove it. Lots of bacon, lots of burgers, and steak. The seasoning seemed to be doing very well, and then I started making stroganoff again. Sure enough, I had peeling. I reseasoned, since there were spots that were peeled down to the bare metal. This happens every time I make stroganoff.

It seems to do the peeling around the rim, where the lid sets on the skillet, and on the sides closer to the top. Should the seasoning be doing this? I hear that I shouldn't have to reseason a skillet. Should I just leave it alone? But then the next time I make stroganoff, more will peel off, right?

I do not wash my skillet. Most things I can just wipe right out with a paper towel. If I make something saucy, then I just spray the skillet down with warm water with my sink sprayer, and then dry it with a paper towel, put it on the stove, warm it up, and then put a thin coat of oil or lard.

Do I have a defunctional skillet? How am I supposed to develop a fantastic seasoning if everytime I make this dish it flakes off? This is the only dish that I make that I use the lid. Is it b/c I use the lid and let it stew? There's alot of condensation going on in the pan at that time. Still, I would have figured that many before me have made stewed meals in their cast iron. Would they have to keep reseasoning?

I'm just frustrated.

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