Patches and scratches are perfectly okay on your iron pans They are designed to be lifelong workhorses, after all.
It is generally not recommended to use cast iron cookware that is heavily scratched or has deep gouges in the cooking surface. This is because the scratches can create a rough surface that may trap food particles, making it difficult to clean and potentially harboring harmful bacteria.
If the frying pan is''non-stick'' and the surface is flaking,stciking or very rough it should be replaced. If it is stainless steel or aluminum and is warped so it does not sit evenly on the burner it should be replaced. If it is cast iron or carbon steel it can be cleaned, reseasoned and good as new.
We recommend using a pan scraper or the Lodge Chainmail Scrubber to remove any stuck-on residue. We only recommend using steel wool or a metal scrubber to remove rust before reseasoning. Can I put my cast iron pan in the dishwasher? No.
Cooking with a cast iron pan that has a little bit of surface rust on it isn't likely to hurt you. If your pan is seriously rusty or has visible rust flakes, you shouldn't cook with it until the rust is removed and the pan is washed and re-seasoned.
Washing it may help a bit, but rust is persistent. You wonder if the cast iron is safe to cook with this weekend for breakfast or if you should just toss it in the trash. The U.S. Department of Agriculture (USDA) states that rust isn't food safe, so it wouldn't be wise to ingest.
To fix scratched seasoning, you really don't need to do anything except JUST KEEP COOKING. These scratches will fill in with new seasoning as you keep using your pan, and you'll see them disappear eventually.
While the raw cast iron underneath the enamel will not harm you, a small chip in the enamel will only continue to grow until it is beyond repair. A deep chip in the enamel will also leave the inner layer exposed — this is rough and unpolished, and therefore far more likely to break.
You let your skillet soak.
Soaking your cast iron skillet in your sink is a recipe for rust, as is washing it in the dishwasher. Instead, clean it ASAP, even using simple soap and water if you must.
Keep It Seasoned
Seasoning cast iron is an easy process which makes it different from other pans. You season it once and it's good for decades.
Several potential problems arise when your cast iron pan begins to crack. Heat will make the metal expand and contract, growing even the tiniest of fractures. This can become hazardous, especially if the pan is hot or is full of hot food. Cracks also harbor bacteria because they're more difficult to clean.
You should season a cast-iron skillet at least once a month, but seasoning it after each time you cook with it also works. You may not need to repeat the entire seasoning process as you did before initially using it, but after each use, rinse it and give your cast-iron skillet a quick season by oiling it.
A 2022 study found that scratched pans coated with these chemicals release thousands to millions of microplastics and nanoplastics. You should avoid using any scratched or dented nonstick pan to avoid exposure to potentially toxic chemicals.
They are most likely carbon deposits. This happens due to overheating of fats and oils.
Since olive oil is such a pantry staple, many people naturally wonder if they can use olive oil to season cast iron. You can use olive oil to season cast iron, but you need to choose a high quality extra virgin olive oil, which should have a smoke point close to 400 degrees Fahrenheit.
Would you believe us if we told you that this scratched pan is safe and healthy to cook in? Well, it is! Many people who are new to cooking with seasoned iron get concerned when their AUS-ION pans begin to lose their dark, even colour.
The Cause:
This can happen for a variety of reasons, such as not using enough fat or oil when cooking, using cookware that isn't well seasoned, or when breaking in new cookware that hasn't built up additional layers of seasoning.
First, scrape off any bits of food — a pan scraper works well for this. I own this clever little piece of chainmail that scrubs off any stray food particles easily, and I recommend it if you're nervous about cleaning cast iron.
While an enameled cast-iron Dutch oven with burn stains, food crust, or a coating of dust and dirt can be rehabilitated, former chef and current chief marketing officer Milo Cruz of Legend Cookware insists that, “If there are any chips or cracks in the enamel, stop using your Dutch oven, because the damage can worsen."
Scrub the Surface
Using a circular motion, gently smooth out the scratches. Be sure not to deepen the scratch. If the metal beneath is revealed, it's best to replace the pan entirely.
Rust is not a food safe material so it should not be ingested. If you see rust on the surface of a utensil such as a cast-iron skillet or knife, remove all the rust before using it.
If that happens, your cast iron may end up *gasp* with some rust. For a small amount of rust, just scour it with a scrubber and water like normal and rub with oil. But if you've got a bigger problem, luckily, a little white vinegar and elbow grease are usually enough to whip that pan back into shape.
Add hot water: Wash the skillet by hand using hot water and a sponge or stiff brush (here's our favorite brush, which is designed specifically for cast-iron). Avoid using the dishwasher, soap, or steel wool, as these may strip the pan's seasoning. Make sure to use tongs or wear gloves if the water is extra hot!