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Cast Iron

Re-seasoning flaky cast iron


Cookware 1

Re-seasoning flaky cast iron

junkers | Oct 4, 2010 09:50 AM

I've been using my cast iron skillet for a while, and I saw that the seasoning on the inside circumference of the pan was starting to flake (Kind of like the pic on the left, but only around the edge of the pan The size of the flakes are around grains of sand, fairly fine, so when I wipe the skillet with a paper towel, there are around several dozen flecks.

Do you guys just put on another layer of seasoning when this happens? Or do you strip it all the way down to restart? I admit that my first layers of seasoning weren't the best (went a little heavy with the Crisco), but it's held up till now. Just wondering if another layer on top of that would be useless because of the flaking.

Also, how often do you guys reseason your pans? It seems almost inevitable that the seasoning will start chipping/flaking away with time, but people always talk about their generations-old skillet that they've never had to maintain.

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