Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

founded 3 years ago

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jeade_en@lemmy.world

Is this ok? (lemmy.world)

submitted 2 months ago by Pirtatogna@lemmy.world to c/castiron@lemmy.world

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It looks a bit "spotted". Is that normal or need I do something about it?

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[–] Gullible@sh.itjust.works 8 points 2 months ago* (last edited 2 months ago) (1 children)

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

[–] Pirtatogna@lemmy.world 5 points 2 months ago (1 children)

I did, yeah. I tried to use really really thin layer of oil. I'll see if it evens out with use.

[–] Gullible@sh.itjust.works 7 points 2 months ago

My pans usually end up similar. First cook will probably have some extra char, but it works great after!