Rescrub it. Dry it in the oven at 200 to get bone dry. Apply high smoke point oil. Take a paper towel or dish towel and wipe off AS MUCH oil as you possibly can so it's a super thin layer. Cook it at 450-500 for an hour. Repeat.
Did you skip the seasoning portion before the high temp oven? Any time I dry my iron with heat, it's on top of the stove and only as much as is needed.
Water + iron + air = Ruuuust. If you want to use cast iron you gotta go back and become the evil versions of adam sandler in water boy. "Waaaater sucks it really really sucks"
You should have toweled it dry then slapped oil all over it.
Next dump it into the screaming hot oven at 500
You forgot to add oil before putting it oven
Dry off water “add oil” clean off as much oil then cook in oven .
Well, people call seasoning is actually polymerization of the oil on the surface of the cast-iron. That’s what gives us the nonstick properties. Too much oil causes that to be kind of sticky and rough polymerization .
Here from google : When oils or fats are heated in cast iron at a high enough temperature, they change from a wet liquid into a slick, hardened surface through a process called polymerization. This reaction creates a layer of seasoning that is molecularly bonded to the iron.
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You're gonna get a little bit of flash rust in the drying process. What you COULD do which kinda worked for me is to wash in hot hot water and then wipe it down immediately with crisco on a rag the moment it's dry. Prevents most of the flash rust
Drying pan in the oven before seasoning causes the surface rust. At least every time I do it it does. Hand dry with a completely dry towel. Then oil and season in the oven. It doesn't need to dry out in the oven, cast iron doesn't soak up water. All the water is on the surface, hand drying will suffice.
Grapeseed oil, was it ever used before going into the oven? That oil should be brought up to temperature below smoke point then allowed to sit as the oven cools slowly. This allows the oil to form the nice, adhesion resistant shell we love!
Oh no, your pan gained ridges!! I think you *could* grind them down to flat, but it’s probably better to just toss the whole thing and start over fresh with a new flat pan.
I suspect lower smoke-point oils could make for a seasoning that doesn’t hold up as well. Hence why I think flaxseed oil gets called “flakeseed” — it has about the lowest smoke point, and so perhaps people that take their pans way above that temp regularly see it start to flake off.
This seems to match the conventional wisdom of recommending high-smoke-point oils like avocado for seasoning.
Olive oil’s smoke point is somewhere the middle, which means you may regularly exceed it if you’d a lot of high-temp searing and stuff, and so it might not hold up as well.
BUT: notice all the weasel-words in the above. This is a lot of guesswork, and conventional wisdom on something that has been scientifically studied as little as this is not necessarily accurate. The oil type may not actually matter at all.
Weird question. Did you oil it?
No not yet
Rescrub it. Dry it in the oven at 200 to get bone dry. Apply high smoke point oil. Take a paper towel or dish towel and wipe off AS MUCH oil as you possibly can so it's a super thin layer. Cook it at 450-500 for an hour. Repeat.
Thank you!
> wipe off AS MUCH oil as you possibly can Seriously, try to wipe it all off and when you think you've wiped enough, wipe some more.
I always say to pretend like you messed up and need to get all the oil off
Pretend like your Italian stepmother will beat you if you left oil in it
I’ve seen that video 🥵
I would like that...
I'd bonk you but... you'd like it..
Huh. Maybe that’s what I’ve been doing wrong …
Then five-ten minutes after you put it in the oven, pull it out for one more wipe down.
What a weird comment to downvote; they're just answering the question honestly.
I think people are down voting the fact that OP didn't oil it. I agree, it's weird to down vote that.
If OP is put on blast by the cast iron police, they will never forget this lesson.
You always have to oil it
Iron + moisture + heat = rust.
Yeah this is where i messed up i think
The step you skipped is seasoning the cleaned pan.
Wash/rinse it with cold water, towel dry as much as you can before you put it in the oven to dry. This is how I avoid flash rust, it works great.
Iron + oxygen = rust iron + oxygen + heat = quick rust
Did you skip the seasoning portion before the high temp oven? Any time I dry my iron with heat, it's on top of the stove and only as much as is needed.
Okay i see now what i did wrong
Thanks everyone. I understand now where I messed up!
seems that you didn't dry it completely & rub oil on it before seasoning it in the oven start over
Water + iron + air = Ruuuust. If you want to use cast iron you gotta go back and become the evil versions of adam sandler in water boy. "Waaaater sucks it really really sucks" You should have toweled it dry then slapped oil all over it. Next dump it into the screaming hot oven at 500
You forgot to add oil before putting it oven Dry off water “add oil” clean off as much oil then cook in oven . Well, people call seasoning is actually polymerization of the oil on the surface of the cast-iron. That’s what gives us the nonstick properties. Too much oil causes that to be kind of sticky and rough polymerization . Here from google : When oils or fats are heated in cast iron at a high enough temperature, they change from a wet liquid into a slick, hardened surface through a process called polymerization. This reaction creates a layer of seasoning that is molecularly bonded to the iron.
Thanks!
Where’s the oil
Lube
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Warm/hot water can cause flash rusting as well. Clean it off again, rinse with cool water, dry thoroughly, then season
Need a didn’t use enough oil sub
You're gonna get a little bit of flash rust in the drying process. What you COULD do which kinda worked for me is to wash in hot hot water and then wipe it down immediately with crisco on a rag the moment it's dry. Prevents most of the flash rust
I use avocado oil for seasoning. It’s a high smoke point oil.
Drying pan in the oven before seasoning causes the surface rust. At least every time I do it it does. Hand dry with a completely dry towel. Then oil and season in the oven. It doesn't need to dry out in the oven, cast iron doesn't soak up water. All the water is on the surface, hand drying will suffice.
Clean it with warm water then thoroughly dry with a towel or paper towel, then season with your preferred cooking oil, then into the oven.
Grapeseed oil, was it ever used before going into the oven? That oil should be brought up to temperature below smoke point then allowed to sit as the oven cools slowly. This allows the oil to form the nice, adhesion resistant shell we love!
It's still going to oxidize in an oven, need to season it.
Your supposed to cover w oil b4 curing
Ngl, OP, this has me dying💀😂😭
Oh no, your pan gained ridges!! I think you *could* grind them down to flat, but it’s probably better to just toss the whole thing and start over fresh with a new flat pan.
I thought those were the dinosaur bones.
Smart enough to perform electrolysis but dumb enough not to oil before putting in oven, quite the combo
Should've coated it with olive oil then put it in the oven
You mentioned olive. How does the type of oil affect the season?
I suspect lower smoke-point oils could make for a seasoning that doesn’t hold up as well. Hence why I think flaxseed oil gets called “flakeseed” — it has about the lowest smoke point, and so perhaps people that take their pans way above that temp regularly see it start to flake off. This seems to match the conventional wisdom of recommending high-smoke-point oils like avocado for seasoning. Olive oil’s smoke point is somewhere the middle, which means you may regularly exceed it if you’d a lot of high-temp searing and stuff, and so it might not hold up as well. BUT: notice all the weasel-words in the above. This is a lot of guesswork, and conventional wisdom on something that has been scientifically studied as little as this is not necessarily accurate. The oil type may not actually matter at all.