Dear Psycho,

Is that flaking on the inside or the outside of your beloved
cast iron pan????

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On Tue, 24 Aug 2004 16:05:04 -0400, Psychotron
> wrote:

> K. Reece wrote:
> > "Psychotron" > wrote in message
> > news > >
> >>K. Reece wrote:
> >>
> >>>"Psychotron" > wrote in message
> .. .
> >>>
> >>>
> >>>>Well... Not exactly ruined, but I think I have to
> >>>>start over with seasoning. She fried up some sausage
> >>>>and left the grease standing in it for about 3 days.
> >>>>She doesn't like my iron skillet and expected me to
> >>>>clean it. I left it assuming she would do it. I
> >>>>finally gave in and cleaned it. I seasoned it after
> >>>>I bought it and only cleaned it with hot water and
> >>>>a brush since. Now since it it had grease standing in
> >>>>it for 3 days the black is starting to flake off. I
> >>>>scrub it very hard and when I wipe it there is always
> >>>>black flakes. It's noticably flaking off. Do I have
> >>>>to burn it now and start over or do you think the
> >>>>flaking will stop? Will the flaked off parts fill
> >>>>back in with a black surface?
> >>>>
> >>>
> >>>
> >>>How is a cast iron pan "ruined" with grease? You season it with grease
> >
> > and
> >
> >>>you leave the seasoning in the pan.
> >>>
> >>>As far as I know the only way to actually ruin a cast iron pan is to
> >
> > break
> >
> >>>it into pieces. Even after they've been sitting around for years
> >
> > covered
> >
> >>>with rust they're not ruined.
> >>>
> >>>Kathy
> >>>
> >>
> >>Did you read the post? I said... "Not exactly ruined,
> >>but I think I have to start over with seasoning."
> >
> >
> > Uhhh, yeah. Grease will ruin the grease seasoning and need to be reseasoned
> > with grease. Yeah, sure, that makes sense.
> >
> > Kathy
> >
>
> Well... If you believe that a pan becomes _seasoned_ then you should
> believe that it is process that takes time and is a thin buildup of
> grease and baked on food scale (very thin). It's not entirely grease
> or we would not have to wait for the seasoning and therefore it would
> not be called seasoning. We'd just wipe on more grease. I theorized
> that the seasoning layer was lifted by leaving grease set in the
> pan too long possible softening it this layer causing it to flake.
>
> Why when we want to start over with seasoning do we burn the pan
> in a fire? Just to remove grease? No! We could do that with soap.
> There's more to seasoning than just grease. You can ruin the seasoning
> on a pan causing it to need re-seasoned.


sf
Practice safe eating - always use condiments