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Seasoning my new cast iron skillet, it's getting lines on the rim from the oven rack?

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Seasoning my new cast iron skillet, it's getting lines on the rim from the oven rack?

addykins | Jul 1, 2012 06:44 PM

Exactly what the title says, I'm not sure if that should be happening because I'm totally new to cast iron. I just ran it through the oven for the first seasoning and it came out with some lines on the rim and handles. The rest of it was a beautiful shiny black, the lines were kinda grayish and vaguely orange. I'm running it through once more the same way but is that supposed to happen? Almost everything I read on chowhound told me to season it upside down in the oven.

If more info on it is needed, it's a 12 inch Lodge cast iron skillet. After some research, I sprayed it with oven cleaner and stuck it in a garbage bag overnight to remove the preseasoning. I then washed it very thoroughly and dried it in the oven at 200 degrees. I pulled it out, dropped a small of Crisco on it and rubbed it all over and into the skillet with a paper towel. I made sure not to leave excess. I then stuck it in the oven and let it heat up to 550 degrees and left it in there for about 2 hours. I turned it off and left it for about an hour. I then gently lifted it and pulled it out and found the lines.

So what should I do here? Maybe after this seasoning run, should I season only the inside and the rim and let it sit upright through the oven? I'm scared stiff that I'm going to mess it up xD

Oh, also note that I googled all over and checked around chowhound as thoroughly as I could manage without going brain dead,

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