FoodBanter.com - View Single Post

zxcvbob

wrote:
> I know, the proper method of seasoning new cast iron has been
> discussed here often. But I need to repair a failed process.
>
> I have two cast iron skillets almost older than me, and I love them,
> use them often. But recently I purchased a Lodge brand cast iron
> dutch oven. Love to use it. However, I went too fast. A few
> concoctions evidently burned in the pan. While the metal has turned
> from its initial grey into that "seasoned" black look, I suspect what
> I really have is burnt carbon. Lately, anything cooked in it comes
> out with a burnt taste. There is no visible "layer" of burnt residue
> on the inside surface. So the burnt stuff might be ingrained into the
> pan.
>
> Does anyone know of a way to repair the damage so I can start over,
> short of industrial sandblasting? I have even tried steel wool
> Brillo pads, washing carefully after. Still no luck. Have I ruined
> it beyond repair?
>

If you want to reseason a cast iron pan, burn it in the fireplace (in a
self-cleaning oven might work) then brush out the ashes when it's cooled
and start over like it was a new pan. It will reseason a lot faster
than a new pan.

Bob