Why Is My Seasoning Splotchy?
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- čas přidán 30. 05. 2020
- Why Is My Seasoning Splotchy? is a video where I answer a very common question concerning cast iron cookware.
#splotchy #castiron #seasoning
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I struggle with this issue but when my grandpa taught me about seasoning cast iron he said don’t be afraid to use it just because the seasoning isn’t perfect or else you’ll never get the perfect seasoning and you’ll never use it.
Very helpful! Thank you for being so detailed on the splotchy issue. This is seriously the WORST issue to have with a cast iron skillet-- and they're the only pan used in this household! Thanks again!
Thank you. I was worried about some of those splotches and you had the exact video I needed.
Wow, great video and the prayer at the end was a pleasant surprise. God bless.
It's a great video. In my first years of using the cast iron pan, I made the mistake of applying too much oil for seasoning. I believe that's the common mistake for many beginners. I wish I had watched the video in the first beginning.
Thank you for the encouraging Word at the end! What a wonderful surprise!
You are absolutely welcome.
This question has been bothering me for the past couple months as to why my cast iron looks similar. I’m glad I found your help.
Glad that I could help.
Thank you for all of your videos Stephen
I’ve been enjoying your channel for a little while now and learning to take care of my cast iron pans.
I’ve even taken to looking for them at yard sales etc. i did pick one up that was in ok shape for $2 then restored it that afternoon and put it with my other.
Thanks
your channel is my favorite about cast iron. Thanks so much for sharing your experience with us.
Thanks for sharing your wisdom and advice!
Great video and I especially appreciate sharping the blessing!
Enjoyed the video Steven. I purchased a 12" Lodge skillet at a yard sale today for 2.50. I came home looked on CZcams for videos on cleaning it and your video came up and I subscribed. I'm not a cast iron collector but I do have a good number of pieces and I'm enjoying you videos.
Thank you for sharing God's word on your channel. Praise our Lord and Savior Jesus. Y'all stay well and God bless.
I’ve had many like your example, yes I over did it, and it’s taken awhile for me to learn “less is best”. Love your ending🙏🏻
It's the fact that there's a convoluted learning curve that makes cast iron so undesirable for so many people, including myself.
I've tried everything for months and failed at every step. At least there's no confusion with Teflon.
@@classydays43 The nice thing is, cast iron is indestructible. If anything goes wrong, just try again. So I find them worry-free.
@@andytinganyang4706 ahh yes, but good luck making breakfast in your cast iron until you get it right.
you are the Bob Ross of cast iron cookware! thank you for these very helpful videos
Thank you so much! I've been looking for the answer to my problem. Starting over. Thank you!
You have a video for my every need thank you !
Thank you very straight clear info this helped me so much..😊
Thank you finally I know what to do!
Thank you, your videos have been very helpful.
You're absolutely welcome and I'm so glad that I was able to help.
Thank you!!! I suspected as much but you confirmed it!
This video was so helpful! Thank you. I recently bought my very first cast iron skillet from my local thrift store and attempted to season it today. I ended up getting the splotchy look, but it isn't sticky. I'm glad to know that I can fix my error!
Lastly, I loved the scripture reading at the end. Such a nice way to wrap up the video!
Thank you so very much.
Thanks for the video. I’m trying to season a new to me pan and running into the leopard spotting issue. Now I know how to handle it!
Thank you Sir. Hadn't used my grandma's old cornbread skillet in several years and used it and had to break the bread loose from the pan.
So I seasoned it and..... mottled and splotchy.
But you gave me the answer I needed.
Gotta get out the steel wool because I'm wanting some of that good southern cornbread.
God bless y'all. 👍😊❤️✝️
Since I discovered this channel, I can't wait until I can get out there and start looking for thrift cast iron. I have one cast iron skillet that is constantly in use and so I don't need to worry so much about seasoning.
It won't be long. I want to wish you good luck when things good opened back up and you finally get a chance to start looking.
Awesome. Thanks!
Bless you brother.
I just found 4 of these in my shed. I got at a car booth sale years ago. I may try get them fixed
Very helpful
great info. thanks.
Recently found your channel, learning a lot. Lost my job due to Covid so I can’t spend any money right now when I’m back on my feet I’ll make some purchases.
I'm sorry about the job. Hopefully all of this will be over soon. My channel is above the red and in the black for the first time since I started this. The whole purpose of the products were to keep the channel going and it's doing just fine. I'm just glad you're watching. I believe that you will be back on your feet in no time.
Cast Iron Cookware thanks. Glad to hear you are doing well this is a great channel.
THANK YOU!
Thanks for the answer. Down the drain it goes. I received 3 cans of the “original “ in the mail last week. Product works great. My Grandmother’s 5 iron frying pans have never looked better and no food no longer sticks. The pans really do look new after cleaning and seasoning them by your method. Pleased customer. 😎😎
This is the 1st video I’ve ever seen from this channel & once I got the info I needed I swiped down to end the video. But for some reason I changed my mind & decided to watch the video to the end...
God is such a good Father that He knows that some of His kids won’t sit still long enuf to let Him fill our cup...so He stalks us & blesses us when we don’t even see it comin. Thank you for sharing the Word & blessing me! God is so good ❤️
Thanks for sharing Ps 23, big fan of your channel
Why tho?
Yes thank you 🙏 it’s a really nice message especially these days
Thank you it solve my problems
I was in a hurry and the pan ended up looking like that. I was sure what to do Thanks for the timely video, I needed.
You are absolutely welcome.
I'm just getting into cast iron and my first 10 inch pan came out sort of like this but with a thick ring of seasoning because I didn't get enough oil off before baking it lol.
Thank you
Just to add to what was in the video - which was excellent: The splotchy look can also appear like a very fine camoflage pattern. The individuall spots are actually blisters of oil that are too thick to fully polymerize into the hard, epoxy-like surface that is needed. The blisters remain soft and sticky. Lots of folks think they are not leaving enough oil in the pan to season it. Believe me, the thinner the better. If you have blisters as the pan heats, wipe out the pan, then check again later. Repeat if needed. Good seasoning is a process that is worth it.
Same goes for carbon steel pans of any make. They're all the same, except in price.
great informative vid. Wish I would have seen this a year ago! lol I eventually figured it out
I use lard or tallow depending on what im cooking. I just like the taste better than oil.also i scape out anything that does stick but i dont but rarely use water to clean. Usually just scrape em out, heat em up, use a lil bacon grease or something, then wipe em down and hang em up when they cool. I've never ha d a problem but this is a cool video. Thank yah
good video Stephen!
Thank you so much, I really do appreciate it.
I have pans that look like this. I stripped and seasoned them before I found your channel. Made a lot of mistakes but they are still good cookers. Thank you for reading the 23rd Psalm. You are a blessing!
He’s biscuits and white gravy. I’d start off with the Indian Caribbean hand in brown. Because they can swing in between the white or Brown.
Ty
I have never heard of this channel before today, I was browsing channels on Cast iron clean and care and was just passing through UNTIL you started reading scripture from the Bible... I instantly hit the thumbs up and subscribed. Thank you for doing that.
Thank you so very much.
Hi, Steven. Great channel! When you say "strip it down" in this video, what does that mean? Thanks.
Removing the old seasoning. Either by the use of a Lye or electrolysis.
Thank you very much for all advice and explanations. I would like to purchase your easy beesy product but you don't ship to Canada.
I haven't figured out how to work that out on my website but if you have PayPal, send your PayPal email to lovemyci@charter.net. the shipping will be a little bit pricey though. In the email just let me know how many sticks that you would like and I will send you an invoice.
God bless buddy thanks for the video
Excellent tutorial on this topic. May I suggest montra to use (one I used to tell residents all the time. "The enemy of good is better". Again, thanks for the information.
Do you have any Vollrath skillets? I inherited two #5 and #7 in great shape. Don't know how old they are but they are great. I expect that they are pre 60s.
I think that I have a couple of small ones. I haven't had a chance to use it in one of them though.
I just found your channel and I was blown away when you read from Psalms. I have been fasting, today is my 3rd day, and searching for answers. I needed to hear what you said. The Lord put that scripture on you knowing I would hear it today. I'm a teacher and should be at work, but my wife had a doctor's appointment, so I had to stay home with our son. I have chills thinking about God's awesome foresight. Thanks again
He always works on both ends of a situation and it is amazing to see the coming together of a plan that God has made.
Amén! 🙌🏻
Hmmmm, have you thought of a cast-iron trouble-shooting series? My trouble is, my seasoning rarely survives high temperature searing of meats. And I can’t figure out why.
You might have to move to a higher smoke point oil for your seasoning medium. Grapeseed oil Works really well with a smoke point of 420 degrees Fahrenheit. Avocado oil is even higher at 520 degrees Fahrenheit
Hi, I have used your information on seasoning cast iron. I stripped it down and went through reseasoning the pan. I also bought easy breezy from you. I have a splotchy pan. I hate to strip the pan again. Will the pan even out using your product? Sure could use your advice.
It will get better overtime. The number one rule for seasoning cast iron is using "less is best". Before you start the baking part of the process, wipe away as much of the excess seasoning as you possibly can.
so how do you strip it down and start over???? newbies here don't know
I accidentally left my lodge grittle out at my cowboy kitchen. It is super rusted and hard to clean in my kitchen sink. Do you have a video on restoring it back to useable?
Yes. Check the Dutch Oven Restoration video. It is mostly detailing how to remove rust.
Mine looks too splotchy but glad to know it is okay and won't affect the use of the skillet. It actually contributes to the personality of the iron cast cookware.
So I’ve been using my sisters cast iron she left behind for corn bread and it has this spot in the center of oil that is always there, does that mean that’s the only part that’s seasoned? When I rub that bit with a paper towel the towel always comes off with some oil but also looks very dirty with like dark brown is that seasoning that’s coming off?
Wait how do you strip it down to start over?
When you say strip it down and start over...do you have a video showing how exactly step-by-step to do that?
I seasoned two or three layers now that look spotty like that. Will it have a negative impact on the cooking if I don't strip these layers off and re-season from anew? Or can I just put more layers on there (I thought about 4 more at least)
Just keep going and it will get better with use.
Mine looks like that 😅
I have a skillet that has some dull spots. I apply oil and wipe but the dull spots are immediately visible, as if the oil isn’t adhering to that particular spot. This is even before it goes in the oven. Does anyone have input on this? Thanks
great video can you explain in a future video how back in ole days without videos or the ability to season in ovens or cleaning procedures how cast iron back then was addressed like i said seasoning and cleaning before these technics that we use in the modern world.... I'm interested if you can tell viewers how they managed back then.because maintenance is so important to cast iron! thanks jeff connnecticut
Great idea. I will take a look into doing that.
Please help! I have a cast iron skillet that I seasoned in the oven a couple times before using a handful of times. Before the skillet was really well seasoned I made a few mistakes. I cooked some tomato sauce in it and then the next time, I cooked something -- can't remember what -- and left the skillet on the stove overnight with a pool of oil in it. Now no matter what I do, I have a very noticeable, huge spot that's much glossier than the rest. I've tried oil and salt, I've tried boiling water, I've tried re-seasoning, I've tried steel wool, I've tried lemon juice - no matter what it looks the same.
I reseasoned my mom's 80 year old 8" Wagoner (which was lovely and non-stick) with sunflower oil -- flash point 450. I used too much oil and heated it right side up. I could cry! The oil pooled and left on oval ridge in the center. I've used baking soda, salt, and steel wool. The seasoning is now off, but the ugly ridge won't come off. Any suggestions? Thanks in advance.
Easy off oven spray cleaner or a lye bath.
So after seasoning, mine turned out like this. I am not understanding what you mean by buffing...?
This was really helpful.
I reseasoned some cast iron last weekend. One of the skillets was splotchy like you mentioned. The last round of seasoning just came out looking funny. I really haven't had a chance to look into why. Then I cought your video.
I thought I got enough oil off of it but I guess I didn't. As long as it's not going to affect the use though I'm not going to mess with it. It still looks better than before I stripped it.
They will get looking better and Performing better every time you use them. Thank you for watching.
Thanks for the info and yes the lord I'd my shepherd
What of no mater what i do weather in oven on stove more oil or less oil it never gets shiny or seasoned on the bottom it stays dark gray and raw feeling. Even on the stove at lvl 4 for like 10 min
I have a Le Creuset enameled cast iron skillet. I have this exact appearance, splotchy. From what I understand, enameled cast iron doesn't require seasoning, so I guess my question is, is there anything that I can do to help me with this problem? thanks.
Yellow Cap Easy Off oven spray should loosen it up to where it can be finished off with dish soap.
How do I strip my pan that is sticky and blotchy from using too much oil to reseason?
Just keep using and seasoning properly and it will even out in time. If it is still sticky, baking it without oiling will take care of that.
i found out after,lol. after years of buildup i took a wire wheel buffed my 10in. yesterday, then put oil on (too much) first mistake, 2end was in oven at 400 but not upside down so now i have too much oil build up, sticky etc,. today i will start over, first with easy off then rebuff and then less is best, thanks
How do I take proper care between uses?
After washing with water, dish soap if necessary, apply a thin layer of oil, wipe away all the excess and store.
Wait!! Can we season with bee wax???
I seasoned 2 layers in the oven and they came out nicely, but when I applied the 3rd layer and did it over the stovetop, some parts become matte and a little rusty looking. Is it because I had the flame too high? I used peanut oil and heated it on high till the smokes are almost gone.
on the stove you wanna take it off the burner when the oil STARTS smoking
Is normal on the outside bottom (where the stove fire hits) to be more grey and not black? How I fix it?
It is normal to see the bottom discolored from the heat. Once the heat gets to a certain point, the seasoning can also burn away. Always good to give it a touch up every now and then.
I have a skillet that I got from a friend. It is old but well seasoned after a few years of my using it. My question is what does 8GH printed on the bottom mean?
It sounds like you have a Birmingham stove and Range Red Mountain series peice. The 8 is the size mark (heat ring size) and the letters are mold marks to identify which mold it came from.
@@castIroncookware Thanks
How do I strip it down
I have tried SO many times and this keeps happening. It only happens on the bottom of the cooking surface though. It doesn't happen on the handle, sides, bottom, etc. I have followed every tip to make sure there isn't too much oil and really don't think that's the issue since I wipe it down with a fresh paper towel so there's barely any oil and it still happens. Is there any other cause or fix?
When wiping away the excess, it is best to really Buff it good. A lot of collectors even stop at a point through the process before the Pan gets too hot and wipe it down again before going to full temperature. The reason why it is more important on the cooking surface is because it is usually more slick.
Are the black flakes that gets into the food toxic?
They are not toxic but hopefully you your seasoning is not breaking free from the cast iron. If your seasoning is flaking away then it may need to be stripped and re-easoned
Mine has the same discoloring, of course it was caused by too much oil. I jus ordered your Easy Breezy stick. How do I strip the pan? So I can re-season it.
You can probably get by without stripping the pan. You may be able to give it a good scrubbing with an SOS pad and then just add to the old seasoning.
Cast Iron Cookware great. I’ll try that.
Well that was short and sweet...lol...nevertheless, very informative. Thank you!
Btw..have you thought about maybe putting "Less Is Best" on some of your merch? jw
I'm trying to make a few short videos and get right to the point. I have a tendency to make them a little longer than they should be.
I have a 12inch pan and i only use oil in the size of a dime and go over the whole pan and still comes out spotted?
After you get it covered, wipe away as mush as possible. There is still plenty on there even if it cannot be seen. "Less Is Best".
Do you have to put your cast iron in the oven after seasoning or can you just leave it
Yes you put it in your oven around 400 degrees for an hour or so and than turn off the oven and let it cool in the oven
New to cast iron. So how do you strip it? Thanks
Unless you have access to an electrolysis tank or lye bath, the Easy-Off oven spray cleaner method is the simplest way to go.
@@castIroncookware thanks
My cast iron looks dirty. I always use hot water and brush to clean, then towel dry and light coat of olive oil. Help.
Amen
What do you use to wipe off the excess oil? Using paper towels leaves little flecks of the paper towel inside the pan and I feel like I need to rinse the paper towel bits out with water?
😟
100% cotton old T-shirt material works great.
@@castIroncookware
Thank you so much for your reply.
I'll have to go buy a pack at Walmart or something.
😉
@@retro-lady A personally just used my old T shirts when they get a little bit ragged.
Sup man, I've owned a lodge from new 7.5", for the past year and a half -2 years or so- and doing everything right, re-seasoning in the oven etc using oil when cooking still, whenever I season meats it seems the salt sticks to it and burns on, so I have to take the scourer to get the bits that have stuck off the pan, which then removes the seasoning and leaves me with a dry, bland surface. I cannot for the life of me seem to get the seasoning to just stick and stay there, but the bottom of the pan seems to have seasoned beautifully and whenever water gets on it, it runs right off- But I haven't been using oil on the bottom of the pan, just heat?! No idea what's going on but very very annoying
This may help or may not but you should wait for the Millar effect to take place before you try to remove meat from the surface when searing. When cleaning, I have been using chain mail for stuck on food dedri and it helps a lot. You can also boil a little water in the Pan to break up stuck on residue.
Hi first timer here. I also have a bad blotchy (and looks chipped ) skillet. This poor cheap iron didn’t have a chance, my daughter used it brand new to make steaks what she called “with a good sear” in other words she burned the heck out of it! Not once but twice! I scrubbed it real well and used Crisco and 350 in the oven for an hour to season it again last night. Honestly think it’s ruined and I need to find a new better Quality cast-iron. What is your recommendation???feel free to respond (ANYONE) just think I’m now wasting my time on this one. ☮️ I appreciate any advice.
Most cast iron will work just fine. Even the ones that seem to be less expensive. The key is getting a good seasoning layer only it. You may have to bake it on a few time to get good coverage. Lodge is the best that you can get for the price. Not too expensive. Of course you can pay much more for higher end cast iron. Vintage cast iron is great but may require a little bit of restoration before you can use it.
Just strip it all off and start over your pan will be fine, just needs some love and patience
I messed my cast iron skillet it has two scratches in the middle how do I fix it ?
If it is just scratches in the seasoning, they will fill in with use. If they are in the iron, they will just be a part of it's character but will still fill in somewhat with use.
Tell us where can we buy your seasoning ? And will you ever let me send a picture of one or two cast iron pans i own ?
You can find Easy Beezy at cicookware.com and yes I would love to see the pictures of your cast iron. You can email them to me at lovemyci@charter.net
Should’ve watched this three hours earlier… oh well, I’ll follow your advice and keep stackin’ them layers.
I accidentally heated a spot on my large enamel coated pan over a small burner. (New stove with front knobs) can I season just the spot and how? It heated long enough to make the whole pan too hot to touch and that spot and dull grey now.
You want to avoid seasoning a enameled cast iron and if the enamel is coming loose, you need to avoid using it altogether.
Thank you. The outside is enamel but the inside it just cast. I’ve only seasoned the inside. The pans are new and the enamel is good. Should I not season the inside since the outside is enamel.
How does one safely dispose of a 5 gallon bucket of sodium hydroxide after many uses?
It is basically the same thing as drain cleaner. I usually just poured down the drain. If you are worried that it may hurt your septic system, you can also pour it where you need to kill some weeds. Lol
You sound like Dr Phil 👹
And this helped so I subscribed
See now I'm a little confused. I was aware that you want to wipe off as much as possible, and I was doing that. But after three coats and 3 hour-long bakes at 500°, my pan was still coming out looking dry/matte and not glossy in the least. So I was thinking maybe I was taking too much off. So I started leaving a little more on and now it's splotchy, so I guess just do a ton of really thin coats?
A dry mat finish is fine. I will get more glossy with use over time.
@@castIroncookware Oh neat. Well I was just going to accept the splotchiness, I fried some eggs in it this morning and it performed beautifully, but then I cleaned it with warm water, salt, and the rough side of a brand new soapless sponge and somehow removed some of the seasoning down to the bare metal. Which is a little surprising considering I put like six coats of flax seed oil on this pan.
@@willduffek3993 I am not a big fan of flaxseed oil. Your seasoning should fill in with cooking over time.
I have 4 red mtg flat bottom pots could someone tell me about them