It looks a bit “spotted”. Is that normal or need I do something about it?
That spotting is just where some of the oil pooled ever so slightly when seasoning. It’ll even out with use and more seasoning.
Pan update after first cooking.
Minimal sticking, not sure I’d even call it sticking to be honest, no more than my previous (ceramic coated) pan. Didn’t require much scraping and I was fine with just a wooden spatula. No detectable charring on the food either.
Didn’t even use brush to wash it afterwards, just hot water and the same wooden spatula used to cook took care of it. It seemed unnecessary to use the brush. Thin coat of oil to finnish and it looks fine to me.
Looks good but best advice I can give is worry more about how your food tastes and the pan will take care of itself as long as you don’t let it rust, you are good.
There’s nothing you can do to break it.
There’s no “finish” the material halfway thru is the same as on the surface.
If nothing sticks, you’re fine.
If something sticks, “season” the pan again.
If something sticks, “season” the pan again.
Scrape it out with a steel spatula, don’t treat it like a nonstick…and cook in it again.
I never seasoned any of my pans, didn’t baby them either. Just bacon or butter or oil and used a steel spatula (one of those thick ones, winco is the brand I use) and just cook in it. All my pans are basically glass now.
I never seasoned any of my pans, didn’t baby them either. Just bacon or butter or oil>
That’s seasoning the pan silly.
Yea…true…but when people say season these days, they mean strip the old seasoning and then do the 900 steps of baking it in the oven with 47 different coats of some magical oil and let it hang out in the sun while sacrificing a goat to Amon Ra…so it doesn’t rain while the sun is baking on that final layer…
When someone says “season it” or “re-season it” I usually interpret that as add another coat. Not a full strip and redo.
Yeah there’s some real intense people out there.
In everything I suppose. Internet is full of elaborate 48 step routines for practically anything you can imagine. One can make a terrible fuss out of everything if one wants to.
That said, it seems that you may actually need to do things slightly differently depending on for example your diet. That doesn’t mean slipping into 900 step “seasoning routine”, but you may need to take care of your cast iron tools a bit differently if they don’t get fat from meat or if they’re frequently exposed to high acidity foods.
Did you recently re-season your pan? If so, it might have had just slightly too much fat added, leading small portions of the seasoning to turn rubbery due to the thickness. Cook on it to see whether it’s a bother. I usually don’t mind it, but it does get eaten away and deposited on your food if you’re charring acidic veggies in there. A lot of black flecks on my tomatillos that I find unappetizing
I did, yeah. I tried to use really really thin layer of oil. I’ll see if it evens out with use.
My pans usually end up similar. First cook will probably have some extra char, but it works great after!