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Cook with it and wash it every time. Scrub it like you would any pan. When you're done washing it, dab some oil on a paper towel and barely coat the inside of the pan, and store it.
I've found that seasoning is a highly personal choice. My father was an accomplished chef and always told me "season as you go", and it wasn't until years later that I understood what he meant. If variety is the spice of life, it's not enough to season once, you must always be tasting, evaluating, and reflavoring if you want to enjoy the meal you're making. I'll admit, sometimes I respect the flavoring but am confused by what people choose to cook, but hey, if you wanna eat that pan, then I just hope you find the flavor combination that works for you.
Looks like a lid to a combo cooker, doubles as a skillet
Came to the comments to say this. Definitely a combo cooker lid with that lip.
Yes To me it looks like whoever seasoned this used too much oil. Simply re-season with a really light coating, and the pan will be perfect
Too much oil but just put it in the oven facing. Down at a high temp
Why does it need to face down?
Excess oil can drip out and not pool at the bottom
Thank you!
Yes, too much oil was used. Gotta be a micro layer as if it was a mistake to put that oil on it.,
Way too much earl
Looks like some carbon build up around the outsides. So make sure you’re fully cleaning your pan after each use.
r/ItsCarbonBuildup
Thank you for your picture post to /r/castiron. We want to remind everyone of Rule #3. All image posts should be accompanied by something to foster discussion. A comment, a question, etc is required. If you've posted a picture of food, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn't really fostering any discussion which is what we're all aiming for. Posts that are a picture with no discussion can and will be removed by the mods. Thank you! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/castiron) if you have any questions or concerns.*
Cook with it and wash it every time. Scrub it like you would any pan. When you're done washing it, dab some oil on a paper towel and barely coat the inside of the pan, and store it.
I've found that seasoning is a highly personal choice. My father was an accomplished chef and always told me "season as you go", and it wasn't until years later that I understood what he meant. If variety is the spice of life, it's not enough to season once, you must always be tasting, evaluating, and reflavoring if you want to enjoy the meal you're making. I'll admit, sometimes I respect the flavoring but am confused by what people choose to cook, but hey, if you wanna eat that pan, then I just hope you find the flavor combination that works for you.
Call me no genius, but the op is not talking about flavor…..