I recently got my first cast iron skillet. It came pre seasoned, but I also did what the instructions said and oiled it a bit and put it on very low heat for a bit. The first couple of times I used it; everything was perfect. I've been oiling it before I put it away. Last time I pulled it out, it had a bit of rust. WTH? Note it hasn't seen soap; and just a bit of water. I also was storing it in the dish warmer, under the oven. Maybe that's the issue? Couple of questions - Is it ever appropriate to use soap? - Where did these rust spots come from? - Should I oil the whole thing, or just the cooking surface? After every use? - Can I use a non-soap metal scrubber? - What does well seasoned mean? Does this take years, or just keeping it oiled means well seasoned? Is there anything that I shouldn't cook in this? I did some sauteed mushrooms last week and they were wonderful. Thank you for any help. I'm willing to be at least one person here has a skillet that got handed down from a great-great grandmother. I want to keep mine nice.
It’s OK rust is good for you Darn sight healthier than the time I was campfire cooking on a campfire non stick frypan but after washing up and a good look in the light the Teflon was missing
You can wash it with soap and water. It's just important that you dry it VERY WELL. I usually wash mine gently and put it on the burner for a few minutes. Then, use a paper towel to oil it on the inside bottom and sides and it's ready to go. "Well seasoned" generally happens over the long term. Just keep it clean, dry and oiled and it'll be fine. Happy Cooking!
I've never worried about the rust, but if I were, I would try getting it as hot as I possibly could and then put oil on it. It should fuse the carbon in the oil to the surface of the metal and create a rust barrier. I do this with tools, its called 'oil quenching'. Though I get the tool hot enough to glow slightly before quenching, I would guess it might still work if it wasn't quite that hot.
What do you mean that you don't worry about rust? If I just leave it, the entire skillet will be rusted in no time. I feel like such a newb.
My blood is red because it already has iron oxide in it. Yours probably does too A little rust on the skillet isn't going to hurt us.
Also, if you're going to try oil quenching it, be advised- this can ignite the oil. When quenching tools, I use a container that I can seal from the air with a metal lid, so if it flames up, I can just toss on the lid to quickly deprive the fire of oxygen. Take necessary fire precautions
I never use soap, but I scrub it well with a brush and then dry it well - first with paper towel (which removes the remaining crud) and then put it on low heat for a couple of minutes. I store mine in a cupboard and put a paper towel on it. If I find rust when I take it out, a little scrub with a brush will take it right off. Depending upon how often you use it, the oiling process is unnecessary. Good luck and enjoy! It is one of the essential items in my kitchen.
I'd avoid using it to cook any sauces until it is well seasoned. I've always burnt the oil rather than using a low heat like your instructions say. What you are trying to do is add a surface of carbon. At first I wouldn't wash it at all. Use a paper towel to wipe it instead. After a while you can start to abuse it. I have a couple which I've had for 30 odd years, I wash them with a steel scourer but no soap only when they really need it. After a decade or two the carbon will really build up on the outside, it got so bad on mine that I had to use a wire brush on an angle grinder to clean it off.
Spray some cooking oil on it and wipe off excess and let it sit a few days. I have also done that and put them on the top rack in the oven everybody forgets is there and let it just season as I cooked other things to speed up the process. Don't think the rust will hurt you, but may not do your teeth an favors if a chunk flakes off in your food.
Thanks, everyone. Seems like I am doing most things right. I just ordered a Lodge scrubber, which will help.
