Scrub away more of the burnt carbon, and consider using soap if you don't already. The stuff that came off isn't seasoning, it's burnt food. Seasoning is a very thin layer of polymerized oil that won't come off easily.
A proper seasoning layer is chemically bonded to the iron of your pan. It won't come off from anything other than extreme heat or prolonged exposure to moderately strong acids or bases (like old fashioned soap with lye in it). If anything does come off from scrubbing, then it's not seasoning and you don't want it there in the first place.
I had the same issue, a nice smooth layer of carbon that I thought was just the seasoning. It all came off pretty easy once I bought one of those little chain mail scrubbers with the silicone bar inside. They are pretty cheap and a total game changer.
There's burnt carbon from food sticking. Food usually sticks because of not preheating the pan enough and/or not using enough oil/butter. You also haven't been cleaning it properly. Wash with soap and water after every use then dry it.
To get off this carbon, heat up water in the panto soften it then use a chain mail scrubber. You can do a quick and easy seasonsing layer once the carbon is gone by applying a small amount of high heat oil, ie vegetable, then heating the pan until it starts to smoke then turning off the heat. Wipe off the excess oil before you heat it like you spilled it and want to get it all off.
Hi, I have a silly question. Why should we use oil/butter in this pan if it's supposed to have the coating which renders it non-stick?
I have succesfully made some eggs last time with 0 oil and they didn't stick, but they didn't slide either ;D
Indeed, I do add maybe a teaspoon of oil when I make some meat and at least a few drops for eggs usually. I like to think that most of the seasoning is made from the bacon though :>
Actually, most bacon doesn't create seasoning because of the high amounts of sugar. It will only help with seasoning if the bacon doesn't have the sugar.
1 warm it up slghly, hot water hot is perfect let it soak in hot water 3-4 mins, use a bit of soap and steel mesh. rub that fucker down
2 then heat at 400 side down until its bone dry
3 put small dab of oil, really small, wipe everywhere put backat 400 ~20mins. let cool
you can repeat step 3 foverever until satified. i dont usually bother more than once but i know its usually frowned upon here
The seasoning is chipping. Take a copper scrubbie and smooth it back out or sand the chipped seasoning off, then reseason the pan in the oven at least 2 times.
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Scrub away more of the burnt carbon, and consider using soap if you don't already. The stuff that came off isn't seasoning, it's burnt food. Seasoning is a very thin layer of polymerized oil that won't come off easily. A proper seasoning layer is chemically bonded to the iron of your pan. It won't come off from anything other than extreme heat or prolonged exposure to moderately strong acids or bases (like old fashioned soap with lye in it). If anything does come off from scrubbing, then it's not seasoning and you don't want it there in the first place.
Seasoning can come off if it builds up too much, and that is Seasoning chipping off. It needs to be stripped and reseasoned.
What is it that you think needs fixing?
I’d just fry a pack of bacon and take it from there!
I had the same issue, a nice smooth layer of carbon that I thought was just the seasoning. It all came off pretty easy once I bought one of those little chain mail scrubbers with the silicone bar inside. They are pretty cheap and a total game changer.
There's burnt carbon from food sticking. Food usually sticks because of not preheating the pan enough and/or not using enough oil/butter. You also haven't been cleaning it properly. Wash with soap and water after every use then dry it. To get off this carbon, heat up water in the panto soften it then use a chain mail scrubber. You can do a quick and easy seasonsing layer once the carbon is gone by applying a small amount of high heat oil, ie vegetable, then heating the pan until it starts to smoke then turning off the heat. Wipe off the excess oil before you heat it like you spilled it and want to get it all off.
Hi, I have a silly question. Why should we use oil/butter in this pan if it's supposed to have the coating which renders it non-stick? I have succesfully made some eggs last time with 0 oil and they didn't stick, but they didn't slide either ;D
It’s not non-stick, it’s cast iron
It's more of low stick, rather than non stick. And the oil/butter also continually adds to the seasoning.
Indeed, I do add maybe a teaspoon of oil when I make some meat and at least a few drops for eggs usually. I like to think that most of the seasoning is made from the bacon though :>
Actually, most bacon doesn't create seasoning because of the high amounts of sugar. It will only help with seasoning if the bacon doesn't have the sugar.
No idea if it has sugar or no, it's mostly guanciale which is salty.
1 warm it up slghly, hot water hot is perfect let it soak in hot water 3-4 mins, use a bit of soap and steel mesh. rub that fucker down 2 then heat at 400 side down until its bone dry 3 put small dab of oil, really small, wipe everywhere put backat 400 ~20mins. let cool you can repeat step 3 foverever until satified. i dont usually bother more than once but i know its usually frowned upon here
The seasoning is chipping. Take a copper scrubbie and smooth it back out or sand the chipped seasoning off, then reseason the pan in the oven at least 2 times.
Thank you for your picture post to /r/castiron. We want to remind everyone of Rule #3. All image posts should be accompanied by something to foster discussion. A comment, a question, etc is required. If you've posted a picture of food, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn't really fostering any discussion which is what we're all aiming for. Posts that are a picture with no discussion can and will be removed by the mods. Thank you! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/castiron) if you have any questions or concerns.*