Why does my cast iron look like this after cooking?

Why does my cast iron look like this after cooking?
I heated it, added grape seed oil and cooked my steak 7 minutes and as I was cooking the oil went away (medium fire) the pan dried up…

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  1. 2 weeks ago
    Anonymous

    This was the pan before cooking, it was perfect.

    • 2 weeks ago
      Anonymous

      >that surface
      >perfect
      Buy a grinder and get to work.

      • 2 weeks ago
        Anonymous

        I have a better idea: suggest me a new cast iron pan that is not lodge and I can buy from Amazon in Europe

        Thanks.

      • 2 weeks ago
        Anonymous

        cast iron gays will use power tools and industrial solvents to make their amazing 20 lb pans usable then act confused when everyone laughs at them.

        • 2 weeks ago
          Anonymous

          >cast iron gays will use power tools and industrial solvents to make their amazing 20 lb pans usable
          That's only the case for the $20 Lodge peices of shit that everyone buys at Walmart as babies first cast iron.

        • 2 weeks ago
          Anonymous

          >nonstick gays can't use tools
          Not surprising in the least.

          • 2 weeks ago
            Anonymous

            I always want to tell people how to get a great skillet out of some rusty $2 piece of shit from a yardsale, but then I remember even owning a wire brush is beyond these people. Not only that, they look down on people who improve their circumstances in such ways. I don't get it. It's weird. I could understand if you're rich and look down on tradesmen or something, but these people aren't rich, and I'm not a tradesmen.

        • 2 weeks ago
          Anonymous

          >cast iron gays will use power tools and industrial solvents to make their amazing 20 lb pans usable
          That's only the case for the $20 Lodge peices of shit that everyone buys at Walmart as babies first cast iron.

          I used a walmart lodge pan and crisco and it just werks. I guess my cheap iron is more iron than your cheap iron.

          • 2 weeks ago
            Anonymous

            >I guess my cheap iron is more iron than your cheap iron.
            hoe big doe?

    • 2 weeks ago
      Anonymous

      pictures are always hard to tell caus of lighting and the camera and shit, but your cast iron aint exactly glistening. It actually looks quite matte. My guess is you need to cook with it more. If someone gave me a pan like urs and I had to make a steak on it, assuming the lighting was exactly the same as ur pic, I would tell myself that this pan isn't gonna be very nonstick, and Im going to have to use more oil to be "conservative" (lol) in the sense that I don't want the steak to burn itself on. Also remember to give the pan some time to get to a medium high temp, and that the steak shouldn't be fridge-cold when it goes into the pan.

      • 2 weeks ago
        Anonymous

        like, it should look a little oily, but doesn't need to be glassy (even though that aint a bad thing)

      • 2 weeks ago
        Anonymous

        I always heat my pan on medium low heat for minutes then turn to medium high but the pan smokes even without oil, I don’t know what to do and at that point I usually pour oil and the steak so if it smokes it’s the meat fat/juices at least.

        I get semi decent results, the sear isn’t amazing but it works.

        • 2 weeks ago
          Anonymous
        • 2 weeks ago
          Anonymous

          >pan smokes even without oil
          Lool, yeah it's not the cast iron itself that's bad, it's the seasoning. You fricked up the seasoning, or the lack of a good one. I know cause this legit happened to me among the first times I used a cast iron and accidentally smoked the entire apartment.

          It looks like grape seed oil smokes at 420F, and I think it's one of the best to use for cast iron. I use plain veggie oil and animal fats, so I doubt it's as good as anyone who uses grape seed correctly. If I were you, I would just look up how to maintain a NEW cast iron well. It really aint that hard.

          Do this to fix your problem:
          Cover the clean pan with a small layer of oil, and since it's new, put it back in the oven at like >450 or 500F to polymerize. Leave the air vent on, because your cast iron is smoking too much. Let it burn all it's smoke out.
          Do this a couple of times to build the layer. You don't have to do this all at once, just do it after you use it.

          What if your seasoning chips? Then keep using it and build the layers to cover it.
          I feel it's too much effort for a normal person to strip and reseason. Like, cmon, why make cast iron high maintenance? Just do what I said above and use it with the intention of "strengthening" it, like a workout. Don't aim for perfection, but go for like 90-95%, which is real easy

          • 2 weeks ago
            Anonymous

            Also, maybe try heating the pan to medium instead of med high. If you got a temp gauge to see when you hit 400-420F that'd help

          • 2 weeks ago
            Anonymous

            And by small layer i mean like, wipe the oil off with a paper towel. There will still be enough left

          • 2 weeks ago
            Anonymous

            I did this and I hate the smoke.

            I want a pan that doesn’t require burning oil and maintenance, it looks like that nonstick ninja could be interesting even though I’m afraid of the nonstick coating.

            • 2 weeks ago
              Anonymous

              Guy, you only need to extra maintenance now because you fricked up the seasoning earlier. I don't do any of that shit anymore because I don't have to, cept a thin layer of oil after I wash it.

  2. 2 weeks ago
    Anonymous

    dude it got dirty that's what happens

    • 2 weeks ago
      Anonymous

      It’s not just dirty, it has patches of seasoning despite babysitting her every fricking time.

      i have a lodge pan that does this and seems unseasonable

      i have a cast iron in the older style (thinner, longer handle) i fished out of a cardboard box on the side of the road and its literally perfect

      This for fricks sake, every time I cook the seasoning goes away. I have this pan since 8 years and I’m still struggling with it

      • 2 weeks ago
        Anonymous

        Stop using redditseed oil, just cook with butter like a regular person.
        Also stop cooking steak indoors, it's June, you should be grilling

        • 2 weeks ago
          Anonymous

          Are you the finex eggs guys??? Please say yes

          • 2 weeks ago
            Anonymous

            yes

            • 2 weeks ago
              Anonymous

              How do you feel after all these years ... I mean it's one of the worst displays of cooking I've ever seen. Also, it's not been easy continuously posting those images for years and years and years.....

              • 2 weeks ago
                Anonymous

                >can't afford finex
                >seethes
                rent free lmao

              • 2 weeks ago
                Anonymous

                Funny story. I was at a stoplight behind some big shot from Finex earlier today when I was going grocery shopping. They were driving a white 2020 RAM 1500 truck with "FINEX" vanity plates, and a University of Oregon trailer hitch cover. They turned and went to Burgerville.

      • 2 weeks ago
        Anonymous

        You are flipping the meat too soon. I swear if you just wait a little longer the meat will pull away from the pan on it's own. Also, seed oils are not supposed to be used in cast iron. People used tallow, lard, and butter in these for hundreds of years and never had problems.

        Last, but not least, who gives a shit about how the "seasoning" looks. It's one and only purpose has always been for rust prevention. It does absolutely nothing else. I can cook an egg and get it sliding on bare rusty iron. "Seasoning" the pan is a modern thing that people do because they were never taught by their parents or grandparents how to use cast iron. So they turned to the internet which got corrupted by cast iron collectors who only season for their decorative, never to be used pans.

        Pic related. My 15 year old, never seasoned, cleaned everyday with Dawn, Lodge sitting in MY restaurant. If you cook everyday you don't need to season it. It will season itself.

  3. 2 weeks ago
    Anonymous

    i have a lodge pan that does this and seems unseasonable

    i have a cast iron in the older style (thinner, longer handle) i fished out of a cardboard box on the side of the road and its literally perfect

  4. 2 weeks ago
    Anonymous

    Sounds like the seasoning is not sticking, or is too thick. I am no expert, but if you are at a point where you are about to throw it away, just try cleaning it with soap and iron wool first, then doing a very thin seasoning and see if the problem persists.

    • 2 weeks ago
      Anonymous

      Already did a number of times throughout the years, I just seasoned the pan again like 1 month ago and always cooked with oil.

      Before cooking the steak this evening I cooked lamb and the rendered fat covered the pan nicely, then I tossed onions inside the pan after the meat was gone and cooked them in the fat but when I was done the pan was dry and looked like the first pic.

      I wash the pan with water, dry it over the stove and immediately oil it with a thin layer of grapeseed oil when it's hot, then when it's cooled down I remove all the excess oil with a paper towel and store it.

      I don't know what more I can do this this pan, honestly.

      Is this pan any good for steaks? High heat.

      https://www.amazon.it/Padella-lionese-CARBON-diametro-5110-28/dp/B000FCOVAS/

      • 2 weeks ago
        Anonymous

        Then toss the fricker. Don't trust ck for recommendations for a new one, look up a place where someone actually has some experience using different pans. Even amazon reviews are better than ck.

  5. 2 weeks ago
    Anonymous

    You have to mirror polish cast iron if you want to simulate features of a modern metal utensil safe non-stick ninja. That's the REAL reason this stuff is so cheap, you have to put in like 100 hours of work into them before you have a good time. Once you do that they're durable as frick though.

    The reason why grandma's cast iron pans aren't dogshit is because she's cooked so much in them that there's a 1mm thick polymer layer from thousands of uses that filled all imperfections in the cast iron metal itself.

    • 2 weeks ago
      Anonymous

      My cast iron (clean) smokes when I heat it, also when I pour a thin layer of oil it smokes almost instantly.
      Maybe I'm moronic, it's possible, but I don't understand why this keeps happening...it's not even that hot.

      • 2 weeks ago
        Anonymous

        Like I said, 100 hours of work. Do what you can but if things don't get better bend the knee to the non-stick ninja like everyone else. I hope battery powered heat guns keep improving because at some point that's all we'll need to cook most things.

        • 2 weeks ago
          Anonymous

          >non stick ninja

          Tell me more anon.

          Does it work with high heat without giving me cancer fumes?

          • 2 weeks ago
            Anonymous

            Ye, it's supposed to be one of the toughest non-stick pans out there. The danger from non-stick comes from the stuff flaking off into your food so if it doesn't do that it shouldn't make you sick. Just don't wash it with anything more rough than a magic eraser. Those green scotch bright pads are famous for destroying non-stick.

          • 2 weeks ago
            Anonymous

            Normal Teflon is safe to 350F, Ninja claims 500F.

            • 2 weeks ago
              Anonymous

              This is not true. 350f is the usual oven limit for plastic handles pans. I'm sure the ninja either has silicone or metal. Teflon nonstick, the normal stuff, that Ninja uses, is fine in the oven. other than off gassing and leaching PFOAs into your food, which is not specific to oven use, a given brand or any high temperature.

              https://i.imgur.com/6kVvTG8.jpeg

              You are flipping the meat too soon. I swear if you just wait a little longer the meat will pull away from the pan on it's own. Also, seed oils are not supposed to be used in cast iron. People used tallow, lard, and butter in these for hundreds of years and never had problems.

              Last, but not least, who gives a shit about how the "seasoning" looks. It's one and only purpose has always been for rust prevention. It does absolutely nothing else. I can cook an egg and get it sliding on bare rusty iron. "Seasoning" the pan is a modern thing that people do because they were never taught by their parents or grandparents how to use cast iron. So they turned to the internet which got corrupted by cast iron collectors who only season for their decorative, never to be used pans.

              Pic related. My 15 year old, never seasoned, cleaned everyday with Dawn, Lodge sitting in MY restaurant. If you cook everyday you don't need to season it. It will season itself.

              This is true. Use real fat on cast iron.

              Goddamn. Just cook with it. Clean it when your done and dry with a towel. That's it. morons like you make it complicated when it doesn't need to be. You realise cast iron pans have been around for hundreds of years? You think Aunt Jemima knew about "seasoning"? Why would she? If you actually cook on it everyday it will season itself. But I suspect you don't.

              This is true. If you just work it, it just works.

      • 2 weeks ago
        Anonymous

        It's the trapped food particles inside the pockets of the surface of the cast iron burning... that's your seasoning going up in smoke

        • 2 weeks ago
          Anonymous

          What should I do to solve the issue once for all?
          Should I cook medium low heat with oil for a number of times until it’s fixed?

          • 2 weeks ago
            Anonymous

            If it's fine on low heat, then maybe ignoring it would be best, but if it's not usable, I'd just clean it with soap and water and start over from the beginning. That or let it burn itself out, let whatever's in there smoking just totally turn to ash.

  6. 2 weeks ago
    Anonymous

    If you guys want high heat instruments, the option isn't cast iron, it's carbon steel. Heats up fast, decent heat retention for how light it is, and is overall lower maintenance than these white elephant pans

    • 2 weeks ago
      Anonymous

      What about iron? See the link here

      Already did a number of times throughout the years, I just seasoned the pan again like 1 month ago and always cooked with oil.

      Before cooking the steak this evening I cooked lamb and the rendered fat covered the pan nicely, then I tossed onions inside the pan after the meat was gone and cooked them in the fat but when I was done the pan was dry and looked like the first pic.

      I wash the pan with water, dry it over the stove and immediately oil it with a thin layer of grapeseed oil when it's hot, then when it's cooled down I remove all the excess oil with a paper towel and store it.

      I don't know what more I can do this this pan, honestly.

      Is this pan any good for steaks? High heat.

      https://www.amazon.it/Padella-lionese-CARBON-diametro-5110-28/dp/B000FCOVAS/

  7. 2 weeks ago
    Anonymous

    Just wash it with salt and nothing else. Trust.

  8. 2 weeks ago
    Anonymous

    >he fell for the cast iron meme
    always makes me laugh

  9. 2 weeks ago
    Anonymous

    I eat a steak 5 out of 7 days a week
    Its usually hamburgers or salmon or chicken if not
    Buy a well marbled steak
    throw it in the air fryer probe cook it
    Damn juicy fatty steak never lets me down
    superb

  10. 2 weeks ago
    Anonymous

    It's the same as when you cook meat in stainless. It leaves a food residue on the pan. With stainless, you can clean it easily with vinegar or Barkeeper's Friend, but that will strip the seasoning off your cast iron. You can try to clean it with a more abrasive chainmail scrubber, but that will strip some seasoning. The best solution I've found when a cast iron pan gets like yours is just bake a new layer of seasoning over it in the oven.

    Incidentally, smooth cast iron pans don't get this residue, since you can just scrape it off the smooth surface.

    • 2 weeks ago
      Anonymous

      Guy, you only need to extra maintenance now because you fricked up the seasoning earlier. I don't do any of that shit anymore because I don't have to, cept a thin layer of oil after I wash it.

      I just give up.

      I cleaned it and now it’s sticky inside, I went apeshit and scrubbed it with the brush side of the sponge with soap and even after 3 washes the rag I use to dry it comes out dirty of dark brown shit.

      Now I dried on the stove and there’s burnt metal smell.

      Frick this piece of trash, I’ll just buy the ninja at this point and eat shit. I don’t want to get mad and have asthma every time I cook steak because I inhale fumes even with the ventilator and open windows.

      • 2 weeks ago
        Anonymous

        If it's sticky, bake it in the oven.

        • 2 weeks ago
          Anonymous

          It’s not anymore, I washed with the abrasive part of the sponge.
          Dried it, oiled it and heated over medium low fire for 5 minutes, dried again the oil.
          It now looks like this with patches and flakes of seasoning, if I use a paper towel it keeps getting lightly dirty and sometimes there are small particles of seasoning.

          At this point I’ll just give a last try before tossing the pan.

          Can I re season it in the oven as it stands now or should I do something else like scouring with an iron sponge? It’s the last final attempt

          • 2 weeks ago
            Anonymous

            Also can you suggest me alternative pans? I want stainless steel because it’s easy to clean and near zero maintenance, however max 70€.

            No ninja pan, I don’t want non stick because I don’t trust it. No carbon steel, iron or whatever requires pre conditioning with oil or burning oil to create a coating.

            • 2 weeks ago
              Anonymous

              I think your pan is fine, you just need to start over. The texture is from using too much oil when you season. Putting a teaspoon in the pan and wiping it out with a paper towel is way too much, in my experience, because it builds up into this weird bumpy, sort of soft and gummy (relatively) surface.

              • 2 weeks ago
                Anonymous

                and I don't mean the like, texture of the casting, but the like dark black splotches that show up after seasoning. Those are where the oils sort of pooled up. An evenly coated surface would be a uniform color.

            • 2 weeks ago
              Anonymous

              Is the cast iron still smoking anymore? You mentioned that you cleaned all the gunky oil that didn't polymerize and mixed with food. If so, then leave it. Stop fussing over it. You said you already washed it a little with soap, and re oiled. That's it. Stop. Next time you use it, use a decent amount of oil, spread it around, and use it with ur food. You need to use a decent amount to build the layers. Clean it up, reoil, then ignore it.

              If this is your last pic, then ok, that's fine. If it aint sticky and smoking, and you got a thin layer of oil on top. Fine, that's great. Ignore perfection.

              Give yourself projects to use on it. I buy a log of bacon, boil it in a separate pot to shrink the bacon and extract as much fat and bacon specks as I can, then put the unfinished bacon strips in the oven to finish cooking on the cast iron pan. Finish in like 30 minutes and you have a months worth of bacon. I roast peanuts on it and Im sure some of the oil helps out. Just remember to use more oil early on, and when you feel secure from the shine of the cast iron, use a little less.

              If it feels like maintenance, you're doing it wrong. It was right now because you had had to remove the smoking gunk, which shouldn't have been there in the first place

              • 2 weeks ago
                Anonymous

                Imagine typing all this when you don't actually know what the frick you're even talking about

              • 2 weeks ago
                Anonymous

                Goddamn. Just cook with it. Clean it when your done and dry with a towel. That's it. morons like you make it complicated when it doesn't need to be. You realise cast iron pans have been around for hundreds of years? You think Aunt Jemima knew about "seasoning"? Why would she? If you actually cook on it everyday it will season itself. But I suspect you don't.

              • 2 weeks ago
                Anonymous

                Op here.
                The pan keeps losing black particles when I dry it, it's the seasoning of course, it's ok if I keep cooking in these conditions and eat that? I just want to skip the goddamn seasoning in the oven part for the smell and smoke.

            • 2 weeks ago
              Anonymous

              Btw, looks better than

              https://i.imgur.com/8eKTAtj.jpeg

              This was the pan before cooking, it was perfect.

              , but still I'm not trusting it to be nonstick. Just keep using it and it'll get better. Workout out takes small improvements and constant work, not 12 hours of workout in 1 day.

          • 2 weeks ago
            Anonymous

            >Can I re season it in the oven
            I have told you to do this repeatedly.

  11. 2 weeks ago
    Anonymous
  12. 2 weeks ago
    Anonymous

    Scour it with some salt. Then rinse.

    I just made some fine cornbread in my decades old cast iron pan. Put some real deal shortening in that shits

  13. 2 weeks ago
    Anonymous

    get a stainless steel pan and use oil and a flat spatula
    you don't need non-stick coating for steak

  14. 2 weeks ago
    Anonymous

    I don't think I'll ever understand what this board means by seasoning a pan
    I just want to take my pan out and cook and then wipe it clean
    And I want a pan that won't give me a cancer or something
    I don't understand how we have so many threads every day on pan seasoning. What the frick even is that why can't you just be normal

    • 2 weeks ago
      Anonymous

      Seasoning the pan means you have to take some coriander, onion powder, garlic, and salt and pour it onto the pan you dumb frick

    • 2 weeks ago
      Anonymous

      You deliberately burn a super razor thin layer of oil that separateds food from the bare metal.

      The problem is it takes forever to build up enough of these layers for them to be effective and there's no way to rush the process.

    • 2 weeks ago
      Anonymous

      >I just want to take my pan out and cook and then wipe it clean
      that's what nonstick
      >uhhh but i hang out with schizos and they think nonstick kills everyone who eats from it despite being used in mass quantities for decades and zero issues arising on the consumer side
      not a cooking problem

      • 2 weeks ago
        Anonymous

        >that's what nonstick
        sorry had to whip out my nonstick aluminum pan and melt a quesadilla real quick (est 30m process on cast iron), meant to say "that's what nonstick is for"

  15. 2 weeks ago
    Anonymous

    It looks like really thick seasoning is flaking off.

    I don't know, I buy old pans for a couple bucks, soak them in vinegar, or do electroysis, then sand them smooth with an angle grinder. When I season them I use like literally 1 drop of canola on a paper towel, so the season is thin, level and isn't gummy or textured. Takes like 5 to 10 cycles, though. After I do mine, I literally never think about it again and basically treat it like a normal pan. Soap, metal utensils, whatever.

  16. 2 weeks ago
    Anonymous

    >he fell for the cast iron meme

  17. 2 weeks ago
    Anonymous

    Why does everyone act like you can only have one pan? I own several non-sticks and cast iron, steel skillets, even some copper..

    >Spoons are better! Forks are a meme!
    >No way homosexual only queers use spoons hahaha you fell for the Reddit meme I would never use a spoon

    • 2 weeks ago
      Anonymous

      better to be a spoonchad or a forkcel than a kBlack person

  18. 2 weeks ago
    Anonymous

    Why people seem to have more trouble seasoning a cast iron skillet than a wok?

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