Why does my cast iron pan look like this at the bottom? did I scrub it too hard?
What did you scrub it with? Looks to me like big chunks of seasoning have come off. I would reseason.
>>22085651>I would reseason.Of course you would, because you just admire your pans you don't actually cook with them.OP, just keep cooking with your pan. It's fine, make some biscuits or something.
>>22085655Fuck off.
>>22085646The seasoning has been scraped off. You can see around the edge of the bottom where the seasoned black sides meet the cleaned surface. The only thing to do is a complete restoration. You're going to have to remove all the seasoning, clean it very well, and then reseason the whole thing.
>>22085651Before I got it my sister had it. Once I got it I only cleaned with water and one of those curly stainless steel cleaning pads. the pan is close to 10 years old if I had to guess.>>22085670Can I just re-season the bottom surface up to where the sidewalls meet? the sides and handle look fine, the bottom is fine except theres marks where the flame goes on the stove
>>22085673>Can I just re-season the bottom surfaceYes. Put a little bit of oil on a paper towel and rub it over the bottom. Then wipe off as much of it as possible (there will be enough left to season the pan). Then heat it on the stove until it smokes. Once it stops smoking you can rub the oily paper towel over the surface again (use a pair of tongs) to give it another coat of seasoning while it's still smoking hot. This is how chefs season their carbon steel pans. Don't worry if it's not black or even if you can't see a color change - the smoking means that it seasoned. Then just keep cooking with it, it'll build up seasoning naturally.>one of those curly stainless steel cleaning padsdon't use those, they will scrape off the seasoning as you've discovered.
>>22085698thanks anon. What about those chainmail style cleaning squares?
>>22085673You can't really just reseason the bottom. If you do that your pan is going to fucked up forever and cook unevenly. It has to be fully stripped and reseasoned.
All this seasoning/reseasoning shit is exactly why such pans are NOT worth the trouble.
>""Seasoning"" a pan consists of coating it with a layer of carcinogens by burning oil until it polymerizes.>Ironfags do this every day and they have the nerve to talk shit about ceramic or teflon.
>>22085704They're fine.>>22085706Ignore this woman she's confused. She (a) thinks seasoning has a measurable effect on how how fast a pan cooks and (b) thinks you're supposed to cook on the sides and handle of a pan.
“Seasoning” Weird way to say “caked-on old oil”>you scrubbed off the caked-on old oil!!!AKA “cleaning”.Iron pans are disgusting and so are the subhuman morons who use them. You aren’t a cowboy, you witless and dickless wonders.
>>22085712Seasoning does effect cooking time. A slick pan is going to cook food faster and smoother than an unseasoned pan you dolt.
>>22085708>ceramicJust sucks ass. It's not toxic unless it's chinkshit. But it sticks, cracks over time, and is genuinely just shitass for anything but dutch ovens. God help you if you have one of those fully ceramic pans that aren't just enameled cast iron, like oh yeah give me the worst thermal conductor. I want to heat it. Yes, for cooking.>teflonI have birds. Teflon isn't "Oh, in 50 years maybe you'll get cancer" toxic, it's "if this pan overheats the birds are dead in seconds" toxic.>by burning oil until it polymerizes.This is actually completely unnecessary. Oil polymerizes even at room temperature. Heating it makes it do so more rapidly. There is absolutely zero need to bring oil to smoke point to polymerize. >>22085764>Seasoning does effect cooking timeNo it doesn't.>A slick pan is going to cook food faster and smoother than an unseasoned pan you dolt.No it doesn't. You can cook just fine on completely unseasoned raw iron or steel.>>22085721You're too coddled. Bet you have allergies.
>>22085764>Seasoning does effect cooking timeIt doesn't though.>going to cook food smootherlol
>>22085704overkill and not necessary, it's going to be too harsh on the pan and eventually scrape off the seasoningrule of thumb is don't use metal on metal unless you're trying to scrub off chunks of burnt-on carbonized foodfor cast iron, running some warm water over it while the pan is still warm and scrubbing out any gunk with a wet paper towel is literally all you needyou can either dry it with a dish towel or paper towel if you don't want to get your dish towel dirty, or set it back on the stove and heat it up again to evaporate the water
>>22085768>oil polymerizes at room temperatureyou have zero understanding of kinetics
>>22085646If you use grapeseed oil after polishing it, it will revive.
>>22086241If he makes some cornbread it will also revive, plus he gets cornbread out of it.
>>22085646Whatever, don't listen to the seasoning fags. Just don't let the pan rust, dry it after cleaning it, cook a whole package of bacon in your pan occasionally and it'll take of itself.
>>22085673>Before I got it my sister had itYou realize your sister probably used it for weird sex stuff, right?
>season your cast iron when the seasoning goes thin by doing a bunch of bullshit in the oven for like 3 hours and using $50 in electricityDude just scrub it with a sponge and soap until it's clean, rinse, rub with oil and cook steak with it. When you're done rinse out the pan, wipe with a paper towel and rub with a thin layer of oil before you put it away. You think people had an oven back in the 1800's? The seasoning is sacrificial anyway you're going to lose a little bit just by cooking in the pan.
>mogs your iron
>>22086706Stainless has it's place but it can't hold even heat and you're usually chasing the temp around. That being said you can't do acidic foods in raw cast iron unless you want your entire dish to taste metallic so that's when I reach for stainless.
>>22086126Anon, I don't know why you'd bother arguing. It's objectively a fact.
>>22086368The durability of the seasoning coating depends a lot on the type of oil you use.But if you bake cornbread every day like you do, it shouldn't be a problem.
>>22086702>You think people had an oven back in the 1800's?chat does he know
