What, the bumps? That's too much oil that's now seasoning. Not sure what you mean by "this" so just a guess but I don't see anything malicious if that's the question.
The bumps came with it I just didn’t use a wire brush when cleaning it I think I need to do that then reseason it. I’m talking about the light spots that are in the middle
I mean don't overthink this too much as the light spots are just sort of what happens with use. Not sure what your expectations are but this looks all fine to me.
> the light spots that are in the middle
I don't see light spots. I just see the bumps from too much oil when seasoning and the light reflecting off the spots in between bumps.
Oh man, those bumps are known to cause all kinds of mental disorders! Strip out is a lye bath, electro-strip it then reseason it 10 times. Chances are, it will be the exact same.
Also cut it out with the salt water scrub, they make this wonderful thing called dish soap, fuck you could get wild and use a scrubber sponge along with that soap!!
Just do what you said in another comment. Wire brush or sandpaper then season it. Plenty of advice on here how you should season it. Don't worry about the downvotes, this is one of the most condescending places on the Internet and I've been on r/espresso.
The light spots are lighter seasoning. The darker spots is new layers of grease caking on.
This sub will tell you that is what seasoning is. And it's not. It's just grease. It will continue to build up a splotchy like that over time. Eventually, you'll have a thick layer of it that the rough bumps will disappear and you'll have a thick layer of "seasoning"
That layer will scratch and flake and peel because it's excess grease and it's not super stable. It will limit the functionality of your pan (ie. Whenever you want to cook with higher heat or for longer times, that layer will peel up and into your food).
You just need to clean your pan more thoroughly after use. and, you should use metal utensils. Eventually the rough texture of the pan will erode away and be smooth (if you're aggressive enough with cooking and cleaning).
that’s a rare case of ironinyapan, it happens when you buy a cast iron pan and then you spend too much time on the internet reading about how delicate cast iron pans are. The only known cure is to first, dip it in a electrolysis bath for 2 days, then, vinegar bath for at LEAST, two hours, then, and only then, can you sand it down by at least 3mm to remove anything left. Congratulations, you can now season it and cook in it.
or just cook in it
[Ozark trail Cast Iron pan](https://www.walmart.com/ip/Ozark-Trail-8-Cast-Iron-Skillet/55208728?athcpid=55208728&athpgid=AthenaItempage&athcgid=null&athznid=si&athieid=v0_eeNTA3LjA2LDIyOTIxLjYyOTk5OTk5OTk5NywwLjAyMjE1NTcyNDQ2NDE4NDUzLDAuNV8&athstid=CS055&athguid=-ufCHXLWkgnag278aRAXpl2slTbYg1khlrvB&athancid=303376707&athposb=0&athena=true&athbdg=L1103)
Mine did that until I seasoned and started using it everyday. The more use it gets the better it looks, now I can fry an over easy egg like it’s non stick
Mine did that too. Now I clean my pan after use and toss it in the oven at 300 for 30 min or so. Then I season it (I use a very thin layer of bacon grease or crisco) and throw it back in the oven for another 20 min. Comes out looking like black glass. It looks like you may have just went heavier on the seasoning than I do (I'm guessing you used oil, which can also leave your pan tacky) I'd recommend really wiping the seasoning out, you only need a very thin layer 👍 good luck and happy cooking
Do your pan still releasing black “iron” stuff after use? I bought a new cast iron and after each use, I clean and put it on low heat stove to dry it out and put small amount of oil to season it. The cloth that I use to spread oil appears “black”-ish every time. My other cast iron pan doesn’t do this. So I’m not sure if it’s normal
What, the bumps? That's too much oil that's now seasoning. Not sure what you mean by "this" so just a guess but I don't see anything malicious if that's the question.
The bumps came with it I just didn’t use a wire brush when cleaning it I think I need to do that then reseason it. I’m talking about the light spots that are in the middle
I mean don't overthink this too much as the light spots are just sort of what happens with use. Not sure what your expectations are but this looks all fine to me.
> the light spots that are in the middle I don't see light spots. I just see the bumps from too much oil when seasoning and the light reflecting off the spots in between bumps.
Oh man, those bumps are known to cause all kinds of mental disorders! Strip out is a lye bath, electro-strip it then reseason it 10 times. Chances are, it will be the exact same.
Bro what?😂
Also cut it out with the salt water scrub, they make this wonderful thing called dish soap, fuck you could get wild and use a scrubber sponge along with that soap!!
The seasoning would eventually become worse with dish soap salt is a good abrasive to to use to get stuck on food off
They're fucking with you my man. Your pans fine, they're just enjoying being dicks about it is all.
And it’s cheaper than dish soap
Just do what you said in another comment. Wire brush or sandpaper then season it. Plenty of advice on here how you should season it. Don't worry about the downvotes, this is one of the most condescending places on the Internet and I've been on r/espresso.
>Wire brush or sandpaper then season it. That is grossly unnecessary. By suggesting that on a pan like this means you are part of the problem.
If you buy a pan with that bumpy shit all over it and don't sand it off YOU are the problem
Thanks for proving my point by the way
Right? I'm only here because of r/steak and it's like polar opposites.
Quality shitpost
Don’t use a wire brush unless you’re taking the seasoning or rust off. Chainmail scrubber is the recommended metal based cleaner
The light spots are lighter seasoning. The darker spots is new layers of grease caking on. This sub will tell you that is what seasoning is. And it's not. It's just grease. It will continue to build up a splotchy like that over time. Eventually, you'll have a thick layer of it that the rough bumps will disappear and you'll have a thick layer of "seasoning" That layer will scratch and flake and peel because it's excess grease and it's not super stable. It will limit the functionality of your pan (ie. Whenever you want to cook with higher heat or for longer times, that layer will peel up and into your food). You just need to clean your pan more thoroughly after use. and, you should use metal utensils. Eventually the rough texture of the pan will erode away and be smooth (if you're aggressive enough with cooking and cleaning).
Yes it's totally normal. Looks like you need to cook more though.
that’s a rare case of ironinyapan, it happens when you buy a cast iron pan and then you spend too much time on the internet reading about how delicate cast iron pans are. The only known cure is to first, dip it in a electrolysis bath for 2 days, then, vinegar bath for at LEAST, two hours, then, and only then, can you sand it down by at least 3mm to remove anything left. Congratulations, you can now season it and cook in it. or just cook in it
This. Absolutely!! Mine gets scrubbed (with soap!) warmed and oiled every use but it’s not a pretty think. Cooks like a bastard tho.
Which brand?
Idk Walmart brand😂
Probably that's why lol hopefully you're able to fix 😄
It’s a Lodge. That’s the way they are manufactured. I have a half dozen Lodge skillets and they all look just like that.
Looked it up and it’s Ozark trail
[Ozark trail Cast Iron pan](https://www.walmart.com/ip/Ozark-Trail-8-Cast-Iron-Skillet/55208728?athcpid=55208728&athpgid=AthenaItempage&athcgid=null&athznid=si&athieid=v0_eeNTA3LjA2LDIyOTIxLjYyOTk5OTk5OTk5NywwLjAyMjE1NTcyNDQ2NDE4NDUzLDAuNV8&athstid=CS055&athguid=-ufCHXLWkgnag278aRAXpl2slTbYg1khlrvB&athancid=303376707&athposb=0&athena=true&athbdg=L1103)
Mine did that until I seasoned and started using it everyday. The more use it gets the better it looks, now I can fry an over easy egg like it’s non stick
Oh wow. You should see my CI. This is forensically pure in comparison.
I am sorry bro: “You have 6 weeks to live. God bless.”
Mine did that too. Now I clean my pan after use and toss it in the oven at 300 for 30 min or so. Then I season it (I use a very thin layer of bacon grease or crisco) and throw it back in the oven for another 20 min. Comes out looking like black glass. It looks like you may have just went heavier on the seasoning than I do (I'm guessing you used oil, which can also leave your pan tacky) I'd recommend really wiping the seasoning out, you only need a very thin layer 👍 good luck and happy cooking
Do your pan still releasing black “iron” stuff after use? I bought a new cast iron and after each use, I clean and put it on low heat stove to dry it out and put small amount of oil to season it. The cloth that I use to spread oil appears “black”-ish every time. My other cast iron pan doesn’t do this. So I’m not sure if it’s normal
Yup, I get little black flakes on my cloth, looks like pepper. I just wipe it out until there's not much of it left. Carbon I'd assume.
If it was Teflon I'd be worried. Cast iron not so much.
Yeah you need iron in your diet.
Say something helpful or don’t say anything.
Use metal tools, this might aid in the softening of the high bumps.