These scratches will help the re-seasoning process. Special thanks to, The secret to a gorgeous evenly cooked turkey is trussing. You are using way, way, way, way, way, way, way, way, way, way, way, way, way, way, way, way, way, way, way, way, way, way, way, way, way, way to much oil to season with. I use the process taught to me by Ken Hom, video here: https://www.youtube.com/watch?v=-Uj9iM8at6c. Yes, rust can be removed from your pan.
I recommend the potato skin, salt, and oil method. Health. For me 400 is a little low but again time and use will bring it along. You could spend hours on trying to figure out what caused it. I made a great video on how I season carbon steel pans.
Season a cast-iron skillet regularly, and you’ve got a kitchen workhorse for a lifetime. Repeat the seasoning process a second time. Seasoning your cast iron pan isn’t enough. I would suggest that these pin holes will fill in with use and time. If the food sticking is persistent, then add some kosher salt (it has large grains of salt) to the bottom of the pan and wipe with a damp paper towel. Add a thin film of oil (about 1 1/2 teaspoons) over the entire inside surface of the wok.
Just cook with it (nothing too fiddly like fish or eggs for now) and use enough oil and it will naturally start to get a better seasoning as you go. It only takes a minute to sign up.
Why are my metal tools scraping off the patina of my wok?
The first seasoning for my carbon steel pan, I utilized the potato peel, salt, & oil (corn oil) method that America's test kitchen & Matfer bourgeat recommended. When I did this brown splotchy grease stains were created all around the top of the wok. Too much oil or grease in the pan is the problem. During this stage (and throughout the life of a wok), the seasoning can look splotchy, feel gummy, or develop rust spots (especially if you live somewhere humid or go a …
I've never had much success with bacon grease or olive oil. Martha Stewart scrubs a pair of cast iron skillets, coats them with solid shortening, and puts them in an oven to create well-seasoned pans. Looks like a pretty good season. Big changes in engine's evaluation after considerable time. Place upside down in a 375F oven for 1 hour. What I find troubling is that the patina looks like it's blackened and burned. Do you think it's worth trying to keep seasoning, or just strip it and start over?
Without physically looking and touching the pan itself this is what I can come up with as the cause of these splotches. Hi Kaleo! See link below on how to do that. This is the most important of the Chinese cooking tools–the charismatic front man of the band, if you will. Pecan Pie or Pumpkin Pie: Which One Wins Thanksgiving? Maybe the heat in my crappy oven wasn't distributed enough? Or both. Stack Exchange network consists of 176 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. Then I vaguely remembered reading this post a while back. I use mostly LODGE cast iron. Updated: November 8, 2019. Or, this might be normal for this pan (unlikely).
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