When I Cook With My Iron Cast Skillet, Particles From The Pan Enter The Food. Why?
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If I scramble eggs in the iron cast skillet, little black particles end up in the eggs. Is it just too old? "1890" is stamped on the bottom of the pan. I'm not sure if that is when it was made since I purchased it at a second hand store.
Cast iron transfers into your food, and if the pan is not seasoned, it does not fully clean, those burnt bits are the black. Here’s what to do: Wash the pan with a brillo or steel wool pad in warm soapy water. Rub the pan with a thin layer of vegetable shortening. Put the pan in a 350-450 oven for an hour, and let cool in the oven (I do this when I’m cooking something else – it doesn’t matter which rack you use). The next day, take the pan out of the oven and wipe it down with a paper towel. The iron transferring into your food is no different than taking an elemental iron supplement – studies show that people who cook in cast iron are less anemic.
I would say that BEFORE you wash your pan, you take a spatula or semi-dull knife and scrape away at the inside of your pan to get any loose bits off, THEN let it soak for awhile with soapy water, scrub it with Brillo and season it like Christine L states above.
The way I understood it you aren’t supposed to wash it up with soap after seasoning, but scrape, rinse with water and wipe it down after use. The residue oils provide the seasoning. I guess if you oil it everytime after washing with soap, it’ll be o.k.
I have a pan I inherited that doesn’t have anything on the inside, but a lot of burnt on the outside.
your pan need to be re seasoned http://www.kitchenemporium.com/info/cast...
your pan has not been seasoned properly.
well it sounds like it wasn’t taken care of properly, I have a cast iron pot and after it’s used you are not supposed to use soap to wash it and you are supposed to spray it with cooking spray or rub down with oil
You’re not taking proper care of your cast iron, and you’re eating burnt food probably not pieces of pan…
With my cast iron, I don’t use soap, I wash it in cold water, use oil/lard to coat the surface after its all clean, it never sticks or leaves chunks of stuff in my food, and I do leave it in the oven, and most of the time I forget about it while the oven is heating to bake something else, but because I grease it every time, it is still in perfect condition, I just remove the hot skillet and let it cool…
Also, non-stick pans work better for scrambling eggs. Cast iron is awesome for frying.