I started using a lodge cast iron pan about a year ago. I purchased the pan probably five years ago, but it didn’t see much use. I decided to try to move away from cooking with non-stick skillets and it took a while to get comfortable, but now I use it routinely. I have some questions about care.
The photo shows where the finish looks like it is missing. I’m guessing it is the oil coating that should build up, but I would like a second opinion. What should I do about it? Just start seasoning it until it all looks good?
I bake eggs in my oven (on a cookie sheet in ramekins) nearly every morning for family breakfast. I’m thinking I could just integrate seasoning into that existing ritual. My tentative plan is to apply a thin coat of oil to the cast iron pan and put it in the oven while it preheats to 375 (about 15 minutes), the eggs cook (another 15 minutes) and then turn off the oven and let the pan sit in the oven while it cools down. Will that be enough heat to get the oil to do what I want? I’m trying to not waste a lot of electricity and have something I can do basically every day until I am happy with the seasoning on the pan. Can I just use the cheap canola oil I already have?
I would love any feedback or thoughts.
I managed to scorch off the seasoning on mine in a big circle by overheating it on the stove. I applied a few coats of flaxseed oil (lodge doesn't like it, but other people suggest it, it worked fine but I'd just use canola or avocado in the future) and then made a roux in it which together seemed to completely fix the seasoning, even without stripping the old off entirely.
But yeah, I think the other commenters are correct: you've got damaged seasoning that could do with a strip and reseason. I would go all the way since it looks like you're flaking and won't want any newly added coats to come loose.
I'm happy to see the cast iron community here getting some activity too! Another little step towards a Reddit-free world!
I’ll give it a try and post the results!