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Thread: Having problems seasoning a black iron pan page

  1. #1
    edgehill10's Avatar
    edgehill10 is offline Member
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    Having problems seasoning a black iron pan

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    Got a new black iron (not cast iron) fry pan that refuses to season. At first all seemed well, I washed it to get the anti rust coating off, then wiped a thin coat of dripping over the pan and heated it on the gas burner, several times as per the instructions. After cooking two omelettes a little of the seasoning came off, so I wiped it over with dripping again and heated. More seasoning came off and now it seems the more I try to re season the more it comes off, in fact you can see the flakes appearing as it cools.
    I hate getting black flakes in food as I'm sure they are not good for you and at the moment the pan looks like it has a weird skin disease.

    I have wire wool and elbow grease but no other method of taking it back to square one. The pan won't go in the oven as the handle is too long, otherwise I would treat it as my other cast iron cookware.

    Does anyone have any suggestions.
    TIA

  2. #2
    dragonmamma's Avatar
    dragonmamma is offline Senior Member
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    My suggestion...let it go. Others say that it's easy-peasy to have a perfectly seasoned pan with an initial investment of time and energy, but they're lying. It's like a life-long quest for the great white whale that will only end in pain and misery. Let it go.

  3. #3
    IvyBlue's Avatar
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    Wheat is the new tobacco. Spread the word.

  4. #4
    edgehill10's Avatar
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    Can't let it go, its bugging me now. Must get it right no way am I going back to the evil non stick.

    IvyBlue - thank you for the link, I will check it out.

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    Ferti's Avatar
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    Great website, will use it!

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    yodiewan's Avatar
    yodiewan is online now Senior Member
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    If your oven is too small, maybe you could use on outdoor charcoal or propane grill. Also, make sure (as the guide IvyBlue posted says) you aren't using too much oil/dripping. You want a really thin layer.

  7. #7
    edgehill10's Avatar
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    Unfortunately our grill is about 12" square and hasn't seen the light of day this summer due to the lack of ... a summer. I have a range cooker with a double wok burner which i thought would be hot enough. I heated the pan until it stopped smoking by which time oil should have burnt off leaving the finish if I've got it right?

  8. #8
    quelsen's Avatar
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    what is the differnce with black iron and cast iron?
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    I love my Griswold. I seek them out at every garage or estate sale I stumble upon.

    Flesh on fat on iron on fire. Yum.

  10. #10
    edgehill10's Avatar
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    I'm not sure, I think its a different metal composition. When this pan came it was silver and only as heavy as a normal pan.

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