First, the black specks you see coming off into your food are not harmful. They are most likely carbon deposits. This happens due to overheating of fats and oils. Using an oil with a low smoke point will carbonize at high temperatures and cause residue from the pores of your pan to rub off onto your food.
The black residue or black specks coming off your cast iron cookware is carbon deposits formed during the cooking process. It is generally created from overheating of cooking oil or fats used while cooking, or bits of burnt food that accumulate in the pores of the cookware.
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.
The black residue or black specks coming off your cast iron cookware is carbon deposits formed during the cooking process. It is generally created from overheating of cooking oil or fats used while cooking, or bits of burnt food that accumulate in the pores of the cookware.
If vinegar alone doesn't work, try making a baking soda paste by mixing three parts baking soda with one part water. Apply the paste to the scorch mark, let it sit for 10-15 minutes, then gently scrub it off with a toothbrush.
This black residue from your cast-iron pan doesn't look great, but it's just seasoning and it's not harmful. Keep cooking in that pan, washing and drying and oiling it meticulously, and you'll see the issue clear up quickly.
Over-cleaning your cast iron pan is unnecessary and will only stand to damage your seasoning.
Common cooking oils like olive oil will gradually produce seasoning, but won't be as effective as grapeseed oil. Canola, other vegetable oils, and shortening are a little better.
Constant exposure to high heat—both when cooking or in the dishwasher, neither of which we recommend—can cause your pan's non stick coating to degrade or even start to peel off. We advise sticking with medium heat or below to extend the lifespan of your non stick 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.
Brown or black spots are normally a layer of carbonization which causes food to stick to the pan during cooking.
Gently scrub the pan using mild dish soap, hot water, and a non-abrasive sponge (such as a Dobie sponge or the soft side of a Scotch-Brite sponge) or a scrub brush. Rinse it clean and then dry it completely with a dish towel.
The black residue on a cast iron skillet isn't harmful; it's just a part of cooking with a cast iron pan. A black seasoned coating shouldn't rub off easily or affect the food, as it should form a useful non-stick surface for cooking.
Clean your cast-iron skillet each time you use it. Doing so prevents stuck-on food from staying on the skillet between uses. If the skillet is only slightly dirty, a quick wipe after cooking in it will work. If dirtier, or food is stuck, then scrubbing it is best.
If cast iron is left in the sink to soak, put in the dishwasher, or allowed to air dry, it will rust. It can also happen when you store your cookware in moisture-prone environments, such as a cabinet near a dishwasher, an open cabinet in a humid location, or stored outside.
The “black stuff” you see is a result of burn marks, dirt, dust, spray starch and fabric fiber buildup. Additionally, if you leave water inside your iron, it could begin to rust cause rusty spots. It's important to maintain your iron to avoid it from damaging or ruining your clothing.
This usually happens when you have too many thick layers of seasoning built up, or if you season your skillet with certain types of oil, like flaxseed. 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.
We recommend using a pan scraper or the Lodge Chainmail Scrubber to remove any stuck-on residue.
Seasoning is the black patina that builds up on your cast iron skillet with regular use, a non-stick surface that's slick enough for eggs to skate across the pan, but tough enough to withstand the blazing heat needed to properly sear a steak.
This means that the black oxide is not deposited on the surface of the substrate like nickel or zinc electroplating. Instead, the black oxide coating is produced by a chemical reaction between the iron on the surface of the ferrous metal and the oxidizing salts present in the black oxide solution.