I recently bought a Lodge pre-seasoned cast iron pan, and I'm having some concern with it. Every time I cook with it, I get little black pieces in my food - it looks like black pepper, but it's from the pan. Is the pan flaking off, or is this burnt up residue from past meals? The way I clean it now is scrub it with a nylon brush under warm water, and sometimes put water in the pan, and boil it, then dump it. I have read that you should put a thin layer of oil on the pan after cleaning it. Will coconut oil suffice?
No announcement yet.
Cleaning a cast iron pan