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Mar 15, 2011 06:00 AM

lil tiny chips in seasoning

Well the slow process of building up the seasoning on my skillet took a step back. i noticed lil, pencil point sized chips in the finish.

Do I scrape it all down, season in the oven then get back to using it and rebuilding?

can i add a coat of fat and put it in the oven without scraping?

just keep cooking with it and build over it?

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  1. It depends. Without able to inspect the pan, I would do a stovetop seasoning and just keep cooking and see what happen next.

    2 Replies
    1. re: Chemicalkinetics

      they are small enough that i can't take a picture, but its quite a few.

      I'm thinking of scraping down. I don't want to build over it, get it awesomely seasoned just to have it fall off later. i've read that high temp seasonings are more brittle than seasoning done at lower temps?

      i can't complain too much considering i found the 10" lodge in an apartment i moved into. . .

      1. re: j8715

        There are a couple of things you might try before you resort to scraping. It sounds to me as if your problem may simply be particles of carbonized fat flaking away. Two things that might clear it up. First, try putting a goodly amount of dry salt in the unheated pan, then using that as an abrasive and scrubbing the inside of the pan well using a paper towel to scour with the salt. It can be horrible table salt from a round blue box or it can be kosher salt, though the horrible salt is a bit more abrasive. If it is carbonized fat flaking off, the salt should scrub it away. A little different is using a wire brush to dry-scrub the interior of the pan. And if you want to go au natural, many years ago I had a neighbor who was from VERY rural America, and Louise used to take her cast iron frying pans out in the yard and use the grittiest dirt (or sand) she could find to scrub out her pans. Worked great! In this day and age I'd be a bit worried about pesticides in the soil, but if you live on virgin soil, you could give it a shot. If it doesn't work, you can always add water and make mud pies. '-)

        I think dry abrasives are your best bet.

    2. I'd just cook with it.