I have a 2 year old 12in lodge pan. I took it down the metal after I got it and seasoned it up good and proper.

About 3 months ago I noticed what appeared to be the seasoning flaking off. So I re-seasoned it a few times. Its strange because it won't really change in appearance, but it isn't down to the metal I don't think

(I've scrubbed a small area down and it took a while to hit the actual raw metal)

Anyways just wondering if any of you guys had seen something similar.

And for those of you out there who haven't tried cast iron cookware I highly recommend it. Best way to cook a steak by far - even the way the top notch restaurants do it.

 

Only thing that hits mine is h2o and scotchbrite, never soap of any kind.
I use scotchbrite to get rid of any loose carbon off the sides. It'll pull some of the
seasoning out, so I just wipe it with a hvy coat of oil and throw it in the oven on
low for a bit. Cast iron is the original no-stick, if kept properly seasoned.
My skillet is about 25yrs old and is better than new.

Dead on about steaks, too bro. Smoking hot and a quick sear, seals all the juicy goodness in. Then a little time on the grill with cherry or pecan smoke...

Ern

 

That happens sometimes. It's usually a combination of hi heat and moisture (steam). It will cause the seasoning to crack and then flake off.


If you rinse your pan with water, let it cool down first. Make sure you oil it and the season it again before putting it away.

 

i love my cast iron pan. I dont really rinse it off unless i have to. The most i usually do is wipe it with a wet paper towel before i use it.