Cast iron -- help!
Hi, I came home last week to find my cast-iron pan in a soapy sink. Roommate had used it. Sure enough, parts of the surface started flaking off.
The folks at the kitchen store where I bought the pan recommended scrubbing the surface down with a steel brush to remove pieces of the surface that could flake off in the future, and re-season. I did. To season it, I used a very thin coat (wiped it with a paper towel) of canola and baked the pan for an hour at 400. The result doesn't look right.
What should I do next? Any tips on where I went wrong? Thanks.
I rescued a basket case like yours with CLR (calcium, lime, rust remover), then re-seasoned. Oven cleaner may work, too, as I'm sure others have had experience with it.
After re-seasoning, there was still a very slight hint of rust mostly on the sides, but after two weeks of normal use, the pan was back to normal and developing its patina without further help.
CI pans have amazing longevity!
Just scrub it again and re-season until you get it the way you want, don't be afraid to scrub it with steel wool. I would make sure to hide the pan from the roommate or hit him or her over the head with it>LOL
What you describe as the "surface" does not look like the surface of the iron pan to me, but merely the surface gunk which has accumulated over the years from inadequate cleaning. I would get it all off, then start over as with a new pan.
"The folks at the kitchen store where I bought the pan recommended scrubbing the surface down with a steel brush to remove pieces of the surface that could flake off in the future, and re-season. "
In your case, it is best to remove all of the existing seasoned surface and restart. You can do it the way you mentioned by steel brush. You can also bake off the seasoning using the self cleaning cycle of an oven.