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Questions tagged [cast-iron]

Questions about cookware made out of cast iron

297 questions
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Why don't I have to season my cast-iron teapot?

This seems a bit silly really, but every single discussion of cast-iron cookware begins with "Seasoning your cookware", yet I've never heard of seasoning a cast-iron teapot. Is there a reason for this? Should I have been seasoning the things this…
Yamikuronue
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The more I season, the worse it gets with my cast iron

Recently, I bought a cast iron skillet, which was preseasoned. Still, I did season it a couple of times and since then I season it after every cook. I didn't cook anything crazy, just a dutch baby and a pizza. Still, even after multiple seasonings,…
user1721135
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Is it safe to deglace a cast-iron pan?

I've heard that pouring a cold liquid into a very hot cast-iron pan can destroy it (because it's more brittle than a steel pan for instance). Is that true or do most of you deglace in cast-iron pans as well?
tobiw
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Is it normal that I keep burning my seasoning off my cast iron?

I use cast iron, a lot. But I've got a problem, whenever I do something that requires high heat or really anything over medium (which is somewhere around 450-500F on my stove according to my IR thermometer), the seasoning burns off my pan! There's…
rfusca
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Fixing Sticky Seasoning on Cast-Iron Pan

I screwed up the seasoning on my cast-iron pan. I forgot to flip it upside-down, so instead of that hard, smooth surface, it became sticky and gummy. Is it possible to repair by reheating it again, upside-down, at the proper temperature? Or do I…
ashes999
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How do I recover from overheating my cast-iron skillet?

This morning, as with many, I let my skillet dry by leaving it on the burner. Unfortunately, my attention was drawn away and I forgot to take it off the burner! Of course, the moment I noticed, I moved it to another burner to cool, but this…
Ky -
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My cast iron has become flaky, did I damage it?

So I am quite new to this cast iron thing. After few uses I tried to clean it with kosher salt. Now some parts of it look like it's all flaky, as if the layer will come off if I scratch it with my fingernail. The part is grayish in color. Is it the…
Chaitali
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Is it still possible to make cast iron skillets as good as the old ones?

You always hear people talk about old cast iron vs. new cast iron: the old stuff is lighter, smoother, and generally better, while the new stuff is heavy, pebbled, and generally a poor imitation of what cast iron ought to be. So fans of cast iron go…
crmdgn
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Moving cast iron from fridge to stove

I made a really big one-pot meal in a cast iron (enameled) dutch oven and I'm fairly lazy. So I take all the leftovers once cooled, slap the lid on, and put it in the fridge. The next day, it's time to reheat the food. Again, being lazy (and not…
tpg2114
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Does using a heavy based cook pot stop things from burning on the bottom?

I cook things in a pan on the hob, sometimes for an hour or two, and end up with a thick black layer on the bottom. If I used a cast iron pot, would that still happen?
Charles Bryant
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Avoiding carbon on cast-iron when cooking hotter than usual

I don't fully understand the chemistry of "seasoning" cast-iron but I have the basic understanding that fats polymerize when they're past their smoke point, that this is the coating, and that various oils and fats polymerize at different…
Jason C
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How to re-season only the "high" sides of a cast-iron pan

I read most of the already existing threads about seasoning a cast-iron pan, but non quite covers my weird case. The thing is, this pan I got seems to be seasoned well enough (could probably use more) where it matters, meaning the bottom of the pan…
F.P
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Pinholes in new cast iron pan

I just received my new cast-iron skillet and noticed two little pinholes (1-2mm) in the inside bottom of the pan (see pic below). As I live outside the USA, it is a hassle getting it returned and replaced. Will the pinholes become a food…
Spinor8
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How to treat a cast iron pan that only gets occasional use

I have a small cast-iron pan that I use a few times a month, sometimes more, sometimes less. Most advice about how to season a cast-iron pan involves lightly oiling and wiping it down, after it's been cleaned, before putting it away. This seems to…
FrustratedWithFormsDesigner
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Rodent droppings on cast-iron frying pan

I recently discovered I have mice or rats in my garage, where I had some stuff stored for space purposes, including a barely-used newly-seasoned frying pan. I found a bunch of rodent droppings in it (blegh), and I scrubbed it hard, twice, with soap…
ashes999
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