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I ruined my new cast iron skillet - help!

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I finally received a cast iron skillet for Christmas this year. Everything was going along swimmingly until I took it off the stovetop. I accidentally set it on a rubbery-type potholder/trivet type thing. Now, I can't get the bits of potholder off the bottom! I tried reheating it to melt the rubbery stuff, but it just won't come off... thoughts? suggestions? Thank you in advance.

  1. Try putting the skillet in the freezer for a while. You should be able to to scrape off the residue with butter knife or plastic scraper.

    1. I can't fathom why it didn't come off when you reheated it. Did you go high heat for quite a while? How about putting it on your BBQ on really high heat. If you don't have one, ask a friend. There's no reason in the world that I can think of why this won't come off and then all you have to do is reseason.

      1. It will probably come off if you re-season it..here's the link: www.lehmans.com/store/tips/2?Args=

        1. you could try putting in a self cleaning oven - reasoning def needed after

          1. Cast iron is pretty tough. Just keep cooking with it until the crud comes off. Check back in 10-20 years.

            3 Replies
            1. re: steve h.

              Perhaps the best piece of advice I've ever seen on CH :)

              1. re: steve h.

                Haha, I agree Oliver. Easily the best advice on CH ever. If this were Facebook, I would "like" this.

                1. re: steve h.

                  I like this answer! 20 years should be sufficient

                2. The only way you can ruin cast iron is to break it. Shatter it with a hammer? It's ruined. Otherwise, don't sweat it.

                  If you feel compelled to remove the plastic, you can do so in any of a number of ways. A paint scraper should do the trick nicely. If that fails, course steel wool or sandpaper are always options. And you can always burn off any accretions using the grill, a self-cleaning oven, or the embers of a hot hardwood fire.

                  The reason our great-grandmothers used cast iron (and the reason some of those pieces are still in service today) is that it will take a lot of abuse. The more vigorously you use it, the better it will get.

                  1 Reply
                  1. re: alanbarnes

                    Thank you, I didn't think about steel wool, and from other ideas I don't think I ever got it quite hot enough.

                  2. Use a razor blade to slice off any big rubbery chunks and then follow steve h's recommendation to keep on cooking with it. One of my skillets came from a garage sale; totally rusted and covered with mouse crap. It is a well-seasoned thing of beauty lo these many years later.

                    1. There is a concurrent thread on our Cookware board, which is the appropriate board, so we're going to lock this one. Please continue the conversation here: http://chowhound.chow.com/topics/682241