Although it seems odd, it is technically possible to over-season a skillet. Too much oil baked into the cast iron will cause it to polymerize unevenly and eventually will cause the surface of the skillet to flake. Adding too much oil when seasoning will also cause your pan to become sticky, notes Lodge.
You can't over-season cast iron so season as often as you'd like, but don't go crazy thinking you need to season your cast iron every Sunday. Clean and maintain your cast iron properly and your cast iron will continue to look and perform fantastic.
You can put your pan in the oven on self clean. It will strip off all the remaining seasoning, then you can re-season it by applying a very thin coat of oil, putting the pan upside down in a cold oven, start the oven and bake for an hour just above the oil's smoke point.
Enameled cast iron is typically oven safe up to 500°F like you mentioned. Plain cast iron can handle much higher temperatures, but the seasoning that we put on our cast iron will burn off at around 600°F. You should be fine at 550°F and I find that I don't really need higher temps, even for searing steak.
Extreme temperatures and rapid temperature changes can cause thermal shock which can cause your cast iron to warp or crack. Avoid using self clean mode or throwing your cast iron in a fire to try and restore them.
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.
Bake your cookware upside down at 450 degrees Fahrenheit in the oven for one hour. Allow the pan to cool down completely, and repeat three more times.
All in all, you'll want to do this oiling-and-heating process three to four times, to set down a good initial layer of your own seasoning. Once you're done, just let the pan cool down. It's now ready for cooking.
Cast iron needs to be cherished, and rust is the enemy. The easiest and fastest way to remove rust from cast iron is Evapo-Rust®. It will spare your knuckles, as there is no scrubbing with brushes or steel wool involved. It is also safe to use on your cooking supplies.
Seasoning your skillet in the oven can create these thick layers that are prone to flaking, which is why we don't typically recommend it. Sometimes flaking seasoning can just be caused by cooking the wrong thing, like an acidic sauce or a salty broth.
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.
The Cause:
Occasionally, the seasoning on your pan may break down and leave black specks, especially if the cookware is not well-seasoned, but it is not harmful in any way.
For long-term care, it is best practice to oil an iron skillet after each use. A well-seasoned skillet has a distinct look to it. It is noticeably dark with a shiny, semi-gloss finish. Of course, if you rarely use your cast-iron skillet, oiling it only two to three times a year will work.
When you season your cast iron, the oil on the skillet undergoes a process called polymerization. Applying too much oil prevents proper polymerization, leaving your cast iron streaky, sticky, bubbly, and tacky.
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.
Using flaxseed oil to season cast iron pans is a growing trend. Flaxseed oil has a very low smoke point—at just 225 degrees F—which means it's quick to polymerize into a layer of seasoning.
Bake upside down in the oven at 350 degrees F for 1 hour (line the rack below with foil to catch any oil drips). This will protect the surface and give it an almost nonstick quality. Some people tout another seasoning method: heating the pan on the stove.
A cast-iron skillet can withstand heats of up to 1500°F, which is much hotter than your oven could ever be. The seasoning will only burn off at about 800°F, so don't worry that you will damage your pan by cooking with high heat.
Welding Techniques with Preheat
Preheating the cast iron part before welding will slow the cooling rate of the weld, and the region surround the weld. It is always preferred to heat the entire casting, if possible. Typical preheat temperatures are 500-1200 degrees F.
Fat, oil, and bits of food will stick onto the surface and rot if not washed properly. If you want to keep your cast iron performing like new, consider reseasoning for that classic coating that rivals your favorite nonstick cookware, and will maintain your pan for years to come.
The best oil to season your cast iron, according to Ross, is Crisco. It's not only versatile and easy to find, but it's also food safe. You need to reseason your cast iron only occasionally—the pans actually get better with age when cared for properly—but you should still apply a fine layer of oil after every use.
Use a fine grade steel wool pad and scrub the pan surface, inside and out, to remove rust and debris. Wash the residue with hot water and mild soap if needed. Once you have cleaned all the residue off the cast iron skillet, wash and dry your skillet as noted.