The reddish color you see on the pan above isn't just rust: it's heat damage to the metal that is irreversible, and it's difficult to build good seasoning on top of it. Some people like to clean their cast iron in an oven set to the cleaning cycle.
Cast iron contains A LOT of carbon in its matrix-well over 2%, and sometimes as much as 5%. When the color of a cast iron piece goes red all the way through, it's because the high heat has stripped away all of the carbon in the metallic matrix, leaving only raw iron.
yes, the discoloration is where the seasoning has come off. it's no big deal. Heat the pan up dry, wipe it with a whatever oil you season with on a paper towle and let it get up to smoking. then let it cool off - and you can repeat if you want.
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.
Warped, crusty, rusty and cracked are bad qualities for a cast iron.
This might look intimidating, but remember that you really can't ruin cast iron. Even if you strip away most of the seasoning, you can still rebuild it into the sleek, nonstick skillet you expect.
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.
Avoid acidic foods and super high heat
Your cast iron can withstand heat - a lot of heat. 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.
Robert says a quick way to determine if the pan is early or pre-20th century is to look for a gate mark on the bottom side. “A gate mark looks like a slash and was a by-product of older iron casting methods,” he explains.
Seasoning a cast-iron skillet has nothing to do with herbs and spices; it's all about using oil to build up a nonstick surface and prevent rusting. While you should clean the skillet after each use, seasoning is only necessary occasionally, usually when you see signs the seasoning is wearing thin.
Simply put, cast iron can rust if you leave water on it for too long. You can absolutely still use water (and soap!) to cook in or clean your cast iron, but you don't want to let water just sit on your pan for an extended period of time.
Scour the surface with warm, soapy water and a metal scouring pad. It's okay to use the scouring pad and soap since you are preparing to re-season the cookware. Rinse and hand dry thoroughly. If you have a Lodge Rust Eraser, use it at this juncture to easily remove surface rust on cast iron cookware.
It is often caused by high sulfur levels, in which case it is also known as sulfur embrittlement. Iron or steel, when heated to above 460 °C (900 °F), glows with a red color.
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.
Seasoning is just oil baked onto cast iron through a process called polymerization. It gives your cookware that classic black patina.
The reddish color you see on the pan above isn't just rust: it's heat damage to the metal that is irreversible, and it's difficult to build good seasoning on top of it. Some people like to clean their cast iron in an oven set to the cleaning cycle.
The long lifespan of cast iron along with the growing demand for second-hand instead of new makes vintage cast iron a common find in the antique market. The value of antique cast iron skillets can start at similar to new prices, but a super rare Wagner or Griswold can fetch up to $1,500 apiece.
Famously durable, these pans are often passed down through generations. With proper reseasoning care, years of frequent use can actually improve the pan's “seasoning”—its natural nonstick coating. But sadly, cast iron skillets can indeed break.
Do not try to use nonstick sprays like Pam to season your cast iron skillet, as they contain other ingredients that aren't good for your pan.
If your pan is not well-seasoned, scrambling eggs in it is going to be a bit of a mess. Not only will they stick like crazy, but after you pry the eggs from the pan, cleanup will be a nightmare. Yes, a well-seasoned skillet should be virtually nonstick, but when was the last time you seasoned your pan?
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.
Cast iron fell out of favor in the 1960s and 1970s, as teflon-coated aluminum non-stick cookware was introduced and quickly became the item of choice in many kitchens.
Never shock a hot cast iron pan with cold water because it can crack. 5. Don't soak or leave a wet pan in the dish rack because this will promote rust. Always dry it over a low burner, then re-season with a quick wipe of shortening or vegetable oil on a cloth or paper towel before storing.