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Cast iron question!

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jagbbq Oct 23, 2009 08:52 PM

So the other day I accidentally left my cast iron skillet on a hot element with nothing in it. I realized it a little too late and now I have a circle at the bottom that is ash/white where it was seated on the element.

Is my skillet damaged? Can I still use it? Any help would be great.

Thanks!

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  1. Chemicalkinetics RE: jagbbq Oct 23, 2009 10:13 PM

    Jag,

    This is the bare cast iron, right? Assuming, you were not heating your skillet at high heat for a long peroid of time, I don't think you would have damaged your cast iron skillet. Can you take a picture of the bottom of your pan.

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      OldGringo RE: jagbbq Oct 23, 2009 10:34 PM

      I own 33 pieces of cast I ron and I love it! If your pan is not warped don't worry about it. My grandmother taught me that if your pans get too much of a cooked on - baked on crust just throw them in the campfire, fire place, trashfire or whatever and let them get red hot then take a stick and rake them out to cool naturally. The will have the grey white color you see in the bottom of yours. Just re- season and they are good as new. This is with plain unfinished cast iron like Lodge sells today if yours is a coated or enameled like the Belgin or French ones you may have seperated the coating and I would contact the maker but I think that may be un repairable. By the way the cleaning method was taught to me back in the late fifties, I am 66yrs old.
      Good luck

      5 Replies
      1. re: OldGringo
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        Normandie RE: OldGringo Oct 24, 2009 12:31 AM

        Old Gringo--where do you store it all? :-)

        1. re: OldGringo
          Paulustrious RE: OldGringo Oct 24, 2009 05:14 AM

          The modern version of the camp fire is the self cleaning oven. As OldGringo says - your cast iron has no problems. I am just confirming his advice to re-season it.

          OldGringo: I don't think given by the description that it is an enameled pan, but I wouldn't worry about tit either. Enamel is a paste or powder that is baked on in an oven at about 1500F where it melts.

          1. re: OldGringo
            Uncle Bob RE: OldGringo Oct 24, 2009 05:52 AM

            Well OldGringo...You top me by 5 pieces..(and a few years) I can only muster 28 pieces currently--- Eighteen months ago before I set up 2 of my kids kitchens with iron I would have kicked you in your pants however...Hahahahaha!!

            Jagbbq....Don't fret over your pan. Re-season it a couple of times and you are good to go. Use the pan as normal...In time the "circle" will disappear....Cast iron will "heal" itself in time.. and with use.

            Enjoy!

            1. re: Uncle Bob
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              jagbbq RE: Uncle Bob Oct 24, 2009 08:58 AM

              Thanks everyone for your help! I looked up the maker of the pan and it was only seasoned with oil (no other waxes etc) before it was shipped out so I should be fine. Looks I'll re-season it and cook away today!

              1. re: Uncle Bob
                b
                Beckyleach RE: Uncle Bob Oct 25, 2009 05:01 PM

                Hah! Well, it's a lazy Sunday evening and the pork roast is still in the oven (in the old Piqua Ware #9 dutch oven) so I just had to go count... 47 pieces, not counting the two skillets in the lye tank awaiting refinishing, and the #7 Griswold tite-top still on its way from Ebay....nor the 5 skillets under the bed, awaiting gifting. I blame this addiction entirely on the blogger at http://blackirondude.blogspot.com/ because before I stumbled on his wonderfully seductive site, I had only the Piqua and a few skillets. Now, I have (all vintage; from about 1880 to pre-WWII) two griddles, a waffle iron, two muffin pans, six dutch ovens and god only knows how many skillets with lids. I have serious storage issues already and yet still have trouble passing up another poor, unloved, "cruddy" piece of cast iron in need of TLC and refurbishment.

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