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Cast Iron Frying Pans Tips, Tricks, & Shortcuts

Cast Iron seasoning won't turn Black and stay


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Cast Iron seasoning won't turn Black and stay

vairox | Mar 4, 2013 06:14 PM

I can't even count how many sites and pages I've read about seasoning cast iron, oils, temperatures etc over the past 2 months. The issue I'm having is I can get a nice black seasoning on my cast iron frying pan, but if I cook ANYTHING that has any sugar in it whatsoever it ruins it, bacon, salmon with lemon pepper seasoning, anything, the seasoning gets ruined and I have to start over. The pan I have is a Lodge 12 inch, I sanded it down so it's super smooth, cause it's pretty rough brand new and I seasoned it at 450 for an hour each time with a VERY THIN layer of crisco, it takes about 20 layers to even start to look black and I think that's because I sanded it down to raw iron and it just looks dark brown after seasoning (never sticky). Getting kinda frustrated with the pan, I have a carbon steel pan that I can reseason in 5 minutes on the stove so I don't care if the seasoning doesn't stay but the cast iron takes a long time in the oven, any tips?

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