I have a cast iron pan that was not seasoned properly. I need to get rid of the seasoning in there now and start over. Can someone please help?

  • Posted by: Gelfo
  • March 13, 2014
  • 1836 views
  • 6 Comments

6 Comments

Diana B. March 18, 2014
There's some help in the first three articles listed: http://food52.com/blog/search?q=season+cast+iron
 
Karen March 17, 2014
I have run my cast iron through the oven cleaning cycle before, no problem. I left it in overnight to dry, then re-seasoned with oil in the morning and baked it at 200ºF for an hour to help the pan absorb the oil. Make sure you wipe off ALL excess oil, to the point where the pan doesn't look the least bit shiny, and almost looks dry, or you'll get sticky oil residue build up and ruin your nice new finish. I repeated this process, (the oil, wipe off, 200ºF for an hour, let cool for an hour, oil again, wipe off, 200ºF for an hour, etc.) a few times to build up a very thin coating so I wouldn't strip my pan again inadvertently. (This made it a weekend project, but so worth it!) I've not had any issues since.
 
Susan March 17, 2014
Oven cleaning cycle, dishwasher, sandblaster, wire brush on your handy dandy drill.
 
Urbain D. March 13, 2014
I am not sure what improperly seasoned means either. However I can suggest that you heat the pan to high heat and deglaze with water to remove the seasoning and then start over as per the mfg's suggestion. I sometimes clean mine this way if I have cooked fish in it and it works very well. Just finish by wiping out with paper towels and seasoning with oil and salt and reheat. I love my cast iron skillets and consider them the best non-stick pans I have ever owned.
 
cookbookchick March 13, 2014
I have run a cast iron pan through my oven's cleaning cycle. That worked. Works for a pizza stone, too.
 
Sam1148 March 13, 2014
Take it to an autobody shop and ask them to do a 'chemical sandblast'

Otherwise just use a brillo pad--but that will introduce micro scratches.
How was it not seasoned properly?
 
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