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How do you get a nice black patina on a cast iron skillet by seasoning?

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How do you get a nice black patina on a cast iron skillet by seasoning?

superguppy | Aug 5, 2008 10:47 PM

I bought a 10 inch Lodge cast iron skillet the other day and I've been trying to season it, but I can't really get a nice black patina. Based on some previous postings on chowhound, I first washed the inside with some soap and scrubbed a bit. I could tell that some of the preseasoning was being washed off and the iron was being exposed. I then started scouring the inside with 100 grit sandpaper. More iron was being exposed, but it wasn't completely bare. I washed the skillet again and heated it on the stovetop to dry. I then added a light layer of extra virgin olive oil and baked it upside down in a 550F oven for several hours. I've been adding new layers of oil and baking for a few hours for the last 2 days. I've probably add about 8 layers. It's still going.

I checked this morning and the surface is shiny and not sticky, but it's still kind of brown. Through the surface, I can still see the iron that I had previously exposed by scouring.

Anybody have any suggestions?

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