The Fix: To remove any loose flakes, lightly scour the cookware, then season it by rubbing the pan with a thin layer of oil, placing it in the oven upside down, and baking for one hour at 450-500 degrees F.
Place the pan in a tub and cover with equal amounts of water and white vinegar, then add a couple squirts of mild dishwashing liquid. You can leave the pan in this solution for 1-3 hours--the rustier it is, the longer you can leave it, just keep an eye on it.
The flakes are burnt oil. They occur because oil residue has built up in the pores of the pan and when it gets too hot they flake off. Companies who make such pans often deliberately place such oil deposits on the pan to retard corrosion.
Recoating a cast iron pan not only restores its non-stick surface but also protects it from corrosion, ensuring that it can continue to be used for everything from searing steaks to cooking pancakes. With proper care, a recoated cast iron pan can last for generations, making this process a valuable skill for any cook.
Improper Seasoning: If the seasoning layer (the baked-on oil) is too thick or uneven, it can start to flake off. This can happen if the pan was not seasoned correctly or if too much oil was applied during seasoning.
When selecting a seasoning oil, you want one that's high in polyunsaturated fats and has a high ratio of polyunsaturated fat to monounsaturated fat. Among common cooking oils, grapeseed oil and sunflower oil stand out for their high polyunsaturated fat content and desirable ratio of polyunsaturated to saturated fat.
That's why our simple cleaning steps have you rub oil into your pan after each use to ensure the seasoning remains for quality cooking. You can also season your cast iron cookware in the oven. This method adds a more thorough layer of seasoning onto the entire pan, strengthening the bond to the iron.
A cold weld compound, or metal epoxy putty, can be used to repair pipes, radiators and car parts such as exhaust pipes or crankcases. This type of metal adhesive is heat-resistant and can be used to bond stainless steel, aluminium, cast iron, PVC and zinc.
Contrary to popular belief, you can use a small amount of soap to clean cast iron cookware! Large amounts of soap can strip the seasoning off your pan, but you can easily re-season your pan as needed. Can I use steel wool or a metal scrubber to clean my cast iron pan? No!
You should only need to fully re-season your cast-iron cookware one to two times a year, but you may also want to give it some extra seasoning love anytime you cook something that requires a heavy-duty cleaning.
Put the oiled pan in a preheated 450°F (230°C) oven, and leave it there for 30 minutes. It may get a little smoky, so keep your kitchen well ventilated.
This may also be a seasoning issue. Wash the pan with hot, soapy water (yes — soap, it's fine, I promise) and dry it. If it's still sticky, the pan may be overseasoned. Just line the bottom of your oven, heat it to 450-500°F and let the excess oil drip off over the course of an hour.
If it is not pre-seasoned, a new cast-iron skillet or dutch oven typically comes from the manufacturer with a protective coating of wax or shellac; otherwise it would rust.
What Welding Processes / Methods Can Be Used for Cast Iron? Stick/MMA: Stick is arguably the best and most popular process when it comes to crack repair of common cast irons, especially where users have limited equipment and/or experience.
Another option for gluing metal is Loctite Epoxy Weld Bonding Compound. A convenient alternative to welding, it's the strongest solution for bonding most metals, including iron, steel, aluminum, brass, copper, and pewter.
For drilling in cast iron, HSS-Co (Cobalt) drill bits are particularly recommended due to their increased resistance to heat and wear. Carbide drill bits are also a great option for more demanding applications, as their high hardness allows them to easily drill through hard and abrasive materials like cast iron.
All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.
Final Thoughts on Seasoning Cast Iron Skillets
After Seasoning or Re-Seasoning a cast-iron skillet, it should last you a lifetime! I believe the best way to maintain good cast iron pans is simply to use them, because the more you use them, the more thin layers of fat and oil get cooked into the skillet.
Flaking occurs when you have thick layers of seasoning build up without having the time and use to properly bond to the iron. This is why we recommend building up seasoning through cooking; it creates thin, interlocking layers of seasoning in different areas of your pan, which are much less likely to flake off later.
With proper care cast iron cookware can withstand a lifetime of use. Actually several lifetimes as these cast iron pans and dutch ovens are often passed down from generation to generation. Taking care of cast iron cookware is as easy as 1 – 2 – 3.