Problem seasoning a skillet

Discussion in 'General Dutch Oven Information' started by jaysun, May 29, 2009.

  1. I seasoned a new CI skillet in the oven tonight. I basically washed it, put on a light coat of crisco and baked @ 450 for 1 hour and let cool. At this point the pan looked really good, but I wanted another coat on it to be sure. Did the exact same thing as the first time but now my pan came out all spotty, kind of looks like a leopard pattern of light and dark spots. Any idea of what happened and if I need to do anything else to it???
  2. mavrick813

    mavrick813 Smoke Blower

    Heat it on the burner, Grab a clean rag and rub it down inside and out.
  3. are they kind of brownish spots? Just needs more seasoning, the shiny black happens over a little bit of time.
  4. jamesb

    jamesb Smoking Fanatic

    Take the easy route and just start frying bacon in it. Do it a few times and it will be good and seasoned.
  5. ncdodave

    ncdodave Smoking Fanatic

    that happens with a lot of new seasoning jobs and you dont need to worry about it. I hope you washed it with the hottest water and soap then rinsed and dried before seasoning. I do have 2 questions for you.
    1) was the pan pre-seasoned or brand new grey iron?
    2) did you pre-heat the pan to 450 in your oven before applying oil?

    preheating your cast iron from a cold oven to temperature (i use 500 degrees)
    is paramount when seasoning so the oil gets into the pores of the iron. the most common reason to a leopard pattern when seasoning is not heating the cast iron to the seasoning temperature. a coat of oil that is to heavy is another reason.
    you only need enough fat to make the iron look wet, no more.
  6. Thanks for the replies. This was a Lodge Logic pan that had been un-used for a while and ahad a layer of thin rust on it, so I cleaned it really well with soap & hot water which didn't remove the rust, so I used some easy off oven cleaner and steel wool which took it back to bare metal. I heated the pan only slightly before applying the oil (just enough to get the crisco to melt) and then put in the 450 degree oven. The oven was not preheated, I just left the pan in there until it came up to temperature. Am I goingto have to start over, making sure the pan is pre-heated first? I seasoned a dutch oven at the same time and that appears to be fine.
  7. ncdodave

    ncdodave Smoking Fanatic

    jayson I posted cast iron basics in another post from my book. here is the seasoning section for you. if you have more questions ask away or pm me.

    Cast Iron Basics
    (Some of the most important things you need to know!)

    Seasoning: Cast iron may be heavy, but with a proper seasoning, it is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it “stick free”.
    When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron.
    If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven inside your home oven to 225oF. then with a hot pad, lower the oven into hot soapy water, and scrub the Dutch oven with a S.O.S. pad. Scrub the inside and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225° to dry for about 10 to 15 minutes. The only way to dry cast iron is to dry it completely. I do mine in the oven because; the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks.
    If your Dutch oven is made by any of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. or, a kettle type charcoal B.B.Q. like a Webber. In a charcoal B.B.Q., use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start the charcoal or light the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Place the oven onto the cooking grate, upside down, and close the lid on the B.B.Q.
    Heat the oven to 500° to 550° for 15 minutes. Close the B.B.Q. and cook the Dutch oven for about 1 hour at 500° to 550°, or until the oven stops smoking. Cool the scrub the oven and dry as directed above.
    New and recent developments include “pre-seasoned” cast iron. If this is the case for you and your new Dutch oven or cast iron implement then you should still season the implement before you use it to cook and prepare food. Having pre-seasoned cast iron is much easier to prepare for your first initial seasoning in that, all you need to do is remove the cast iron from the box and wash it with very hot soap and water and rinse it well. Then, you can follow the directions below and season your cast iron, then use it to make delicious food for you, your family and friends.
    To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 10 to 15 minutes at 500° to 550°. With hot pads, remove the D.O. and rub a light coat of lard, bacon grease, white Crisco, or vegetable oil, using a paper towel.
    Coat the inside and outside of the D.O. and lid. You only need a light coat of oil; you don’t want the grease to be dripping off the oven. Only apply enough fat to make the iron look wet. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 500° to 550°, or until the oven stops smoking. Remove the oven from the B.B.Q. with hot pads to cool. If the D.O. is a glossy brown color, not black, return to B.B.Q. to cook about thirty more minutes. By doing this outside in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors.
  8. tn_bbq

    tn_bbq Smoking Fanatic

    I don't usually heat mine quite so hot.

    If/when this happens to me, it's usually because I didn't use enough oil and/or got it too hot.

    Simply start over.

    Oh, and cook something in that pan. Nothing quite like frying up some greasy food when it comes to seasoning a pan.
  9. Thanks again for all the help. I did some camping this past weekend and after cooking 3# of bacon and a bunch of sausage links in my skillet and DO, all looks well.

Share This Page