Cast Iron

CAST IRON....Seasoning results in spots! HELP!


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CAST IRON....Seasoning results in spots! HELP!

erica | Jan 7, 2012 01:41 PM

On and off for two days now I have been working on seasoning a Griswold pan I bought on eBay. The pan had been cleaned when I received it and looked great.

I've done several applications of butter and one of duck fat, taking care to use thin layers and to wipe the pan before putting in the oven at 350F. Almost every 15 minutes or so I removed the pan to wipe it, as instructed by several "experts."

Somewhere early in the process, small shiny spots appeared on the bottom (cooking surface) of the pan.

I did one more hour-long application of peanut oil at about 375F. Now there are quite a few more tiny spots.

The spots are shinier than the rest of the pan surface. They are every-so-slightly raised.

Should I do yet another application of peanut oil at higher heat?

PLEASE do not tell me that I have to scrape out the seasoning and begin again! HELP!

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