I have a 3-4 year old Lodge cast iron skillet that's been showing a bit of wear around the edges -- there are places where the seasoning is obviously chipping off along the in edges of the pan about an inch from the bottom. Now I'm trying to re-season it.
I watched the recent Food52 video, but when I tried to scrub off the old seasoning with soap, an abrasive sponge, and finally Barkeeper's Friend, it only partially came off. Now I have a fairly smooth, fairly unseasoned pan that's metal-colored in spots and still black in others.
1. Does it sound like the pan has been un-seasoned enough for a re-seasoning?
2. If not, what the heck can I use to get it more un-seasoned? Do I really have to use oven cleaner? I don't have a self-cleaning oven.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.