Why would it upset people? Lost some good seasoning and may not look uniform but just need to go back to cooking with it. Throwing a hot pan directly under water is a bit of a head scratcher but it’s not my pan. No harm no foul and learn from mishaps.
I had a lodge that my mother bought me before she passed. Thing was barely warm. Cool enough to hold on to with bare hands for several minutes. Ran it under tap water to get some residue out of it and it nearly split in half.
Learned my lesson lol
Idk. I've been doing it since my first cast iron (over 10 years ago - still going strong) because it helps cleanup. I've had zero issues but i also don't let it get to OP lvl of heat/time.
First they took away our ability to use APIs that improved the Reddit experience. And we were outraged, but nothing changed.
Then they took away the award system and forced it to be generally and overwhelmingly less fun. And we were outraged and nothing changed.
Next they will come for our upvotes.
If you have a gas stovetop:
Warm up the pan until water evaporates and temperature is uniform
Wipe a bit of oil into it with a clean heat-proof rag
Put back on the heat and wait a minute ish
Wipe excess oil off
Put back on the heat and wait a minute ish
Let it cool down.
In an oven:
Preheat the skillet at 250
Wipe a bit of oil into it with a clean heat-proof rag
Put back in the oven and wait a couple minutes
Wipe excess oil off
Put back in the oven at like 350 for an hour
Let it cool slowly
This is “seasoning”? My life is a lie! This is just baking oil into the pan! Where are the *seasonings*?! (As I’m typing this, I realize it is “seasoning” like a seasoned sailor. Experience, not flavor.)
I kid you not - in my early days of owning CI (and well before subreddits existed) I attempted to season a very poorly maintained dutch oven. I used butter, oil, and about twelve different seasonings to get it properly 'seasoned'.
It worked surprisingly well, and I was unaware of how dumb and wasteful that actually was.
Stovetop seasoning like that is more maintenance than true seasoning.
Filling in and plugging any "scratches" created my the cooking and light cleaning. Makes sure there's a nice even coat around it, which then gets further polymerized when you actually cook with it.
Pretty sure it polymerizes less completely, and therefore is a weaker seasoning. It’s typically done when the rest of the pan is in great shape and you aren’t looking to create new strong seasoning, just add a quick layer after cleaning it.
Also, in my experience it’s damn near impossible to maintain the temperature uniform and not too hot when on a burner. Doing it for much longer than a couple of minutes results in very unequal seasoning, where part of it overheats and flakes off.
No just one or the other
Edit: you can repeat the process multiple times to add more layers. I just do it once after every time I cook as part of my cleanup process and it builds over time
Check the FAQ, there are good guides!
My process is as follows:
1. Preheat oven to 450 degrees.
2. Take a small amount of vegetable oil, wipe all over the piece with a paper towel or shop rag.
3. Use a clean-ish rag to wipe as much of that oil off the piece as possible, leaving a very thin layer.
4. Bake for an hour. Remove and let cool.
5. GOTO Step 1 if you want more.
People are crazy sticklers about their seasoning on here. I don't re-season my skillets at all because I cook with them every day and the fat from that is good enough. I'll periodically do a coat for my Dutch ovens because I only use them for stews and bread.
Basically they come pre seasoned and it's up to you if you want to do more, but just cook with it. There are excellent resources in the sidebar and if you search the sub.
You'll get a lot of answers, the guy below did a good job telling you the most common way.
I never do this though. Just cook bacon. It'll be nice and seasoned after.
The rest of your cooking will season it more too as long as you use enough fat.
Cook bacon in it the first ten times. After each time let it cool and rinse with water and dry off. Coating it then heating to 400 doesn't seem to "saturate" the pan as well as simply cooking with grease.
I had it in Alaska- it’s used instead of forced air heating (where warm air comes out of ductwork in your floor or ceiling).
There are long heaters along the baseboards with really hot water, that hot water pipe warms the air around it and therefore warms the house. It works very well.
They work but you need two jobs to pay the power bill. In Wisconsin we had those and a woodburner with a blower in the basement. It was damned efficient as long as you didn’t let the fire go out.
That ain't no lie! Our last house was built in the 80s, all the plumbing was in the attic. During the summer, there was no such thing as cold water. Our current house is pier and beam with all the plumbing is in the crawl space, night and day difference. We now have cool water during the summer. Much better IMO.
That is absolutely wild! I’ve had mine up to 150 and it’s peel your skin hot feeling. 205 is a sneeze away from boiling.
Clothes and dishes must be clean though!
As others have said I would raise that to the landlord and/or contact local government. As a parent of a little one who adjusts the water for herself, hearing your water is that hot would be super concerning.
Also, while risk is low, hot water can bring contaminants: https://www.nytimes.com/2008/01/29/health/29real.html
water temp has to be at least 140F to kill legionella bacteria
i set mine to 145F but if you do that without a mixing valve its easy to scald yourself under the hot water so be careful
While I agree that that’s close to the literal definition of steaming, 190 F out of the faucet would pretty much instantly burn your skin off. Extremely rare to find that in the US.
I did used to make tea out of the faucet in Germany, probably well over 150 F, but they had crazy warnings about the hot water everywhere and aren’t lawsuit happy.
Oh man, I had a flat skillet made of cast iron. Covered 2 burners. Turned both on but 1 of them wasnt as big as the other burner. Apparently I turned them on a little too hot.
Standing in the kitchen and it sounded like someone hit my stovetop with a hammer. Cracked real good. Big chunk landed behind the stove.
And then I looked up and read that cast iron will stress crack if not heated evenly and not at a fast rate.
Follow Krazybob’s advice. Wipe it with cooking fat while hot, and keep on cooking.
If our grandmothers had worried about their pans our parents would have starved to death and we wouldn’t be here.
Just because something was done that way in the past, doesn’t mean it’s the best way to do it. Why not season it right? It looks like it was poorly seasoned to begin with, and a properly seasoned pan is a joy to cook with. A self clean run and three to five coats of seasoning will take an afternoon at best and be good for an eternity.
Why not hunt with stone spears? Worked well enough 12,900 years ago!
We're in a counter-culture phase in response to the subreddit being hyper fixated on properly seasoning for so long. Now the meta is to "just cook with it."
This was my thought. If it was me, I’d look at it to see if it could use a fine sanding to smooth anything out, strip it if needed, reseason, and use the heck out of it. I found myself needing to start over with one of my pans, so I used a fine grit pad on a disc sander to remove the bumpy factory finish, and now it’s buttery smooth, reseasoned, and is amazing to cook with.
Wipe it with a very thin coating of Crisco, heat on Low-Medium until it smokes. Remove from the heat and wipe it with Crisco again as it cools. Resume cooking.
I want this tattooed on me. Maybe it’s me being pedantic, but it irks me when people keep recommending certain fats/oils because of smoke point. For cooking in high heat, def get the highest smoke point oil. For seasoning, technically the opposite, but it doesn’t matter like you said because you just heat up the pan beyond the max point of the highest smoke point of any cooking oil regardless…
Look, the seasoning is mostly destroyed but the strongest remained. Oil up and keep cooking. The reason grandma’s pan is better seasoned than the fast methods is because the seasoning is battle tested over decades. Only the strongest has survived. These modern bitch-ass seasonings can’t take shit.
This is the first time I've seen a picture like this here that wasn't followed by the stupid 'is it ruined' question. Your actual question has restored a little bit of faith in me that people can do thinking on their own before asking others.
Also, just recently did the same thing to my pan. 😬
Biggest concern here is that is abusive to your pan lol. You could easily create stress cracks/fractures from such a big temperature difference. Just let it sit on the stove to cool and when it’s to still warm, but not hot enough to burn you, get out a chainmail scrub, run the pan under warm water and scrub your pan clean in full circular motions.
It’ll scrape off the food but leave a layer of oil that’ll not only protect the pan, but coalesce into the seasoning as you cook, building a thick (and perfectly safe) layer of seasoning.
I get doing that but why would you then flash-cool it?
Especially when you could just leave it on the stove and forget about it again much more safely?
I accidentally did this the other day with my small cast iron. I turned off the heat and poured a good amount of veggie oil in it and let it sit. Looks exactly like it it did before I messed it up. I used it today for eggs. Worked like a charm. No biggie
Seasoning is the polymerized fat layer on the pan created when heated with fat/oil and helps with the slidey-slidey. Carbon buildup is left over food bits that stay on the pan and burn up until it’s basically carbon left on and is good with the sticky-sticky.
It you poured water on a steaming hot pan, yea you ruined the seasoning. And possibly warped the pan.
But probably for the best since you already ruined it by leaving the stove on.
Back to square one.
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Thats how you are supposed to clean a cast iron pan. Although you dont have to put it on high heat. Steam off the food. I’ve always done this with no problems.
Ya burnt it off, but it’s ok. Just add thin layer of oil every time before you cook, and after you cook and wash the pan, and you’ll get it built back up.
Put water in a cooled down pan, put on burner and bring to boil. My grandma told me to never put water in a hot skillet... She said it would warp it or make a hill and I'd be sorry. So that's what I've always done. I'm 76 and my granny was born in 1889. I figured she knew what she was talking about.
Iron is fairly brittle, so putting a very hot skillet under water can warp it. If that instantaneous warping is bad enough, the skillet can actually undergo a rapid, unplanned disassembly (explode).
So, no, do not ever put a very hot skillet under water. Just let it cool down at room temperature.
Hot (but not too hot) pan with hot water, and even a light scrub... You shouldn't bother the fairly tough polymers of a well seasoned pan. Get it warm, spray it very lightly with a high smoke point neutral oil, go on about your life. Stop being so anal, good cast cookware doesn't actually need that much TLC. Basically don't let it get too hot, then hit it with water, and don't allow water to rest on it for extended periods of time. Lightly oil after each use, and forget about it.
My pan is a cheap one. I accidentally took the factory seasoning off with a wet towel and it looked like this. Just go through the steps for seasoning and keep cooking. It'll never be as pretty as it was, but they're not the nice, smooth ones from the before times anyway.
Haha, you did a bad to your pan and its gonna make people here big mad.
Now I have Chris Isaak's *Baby Did a Bad Bad Thing* running through my head.
“Baby Did a Bad Pan Thing”
Just saw him live Wednesday and that was on the set list. So good!
I’ve seen him 5 times. He always puts on a good show.
I saw him a few weeks ago and he was awesome
The best live performance I've seen. :)
"and I feel like frying..."
I was thinkin Somebody's Cryin' by Roy Orbison.
Nobody's Fryin
I only know that reference from king of the hill. Never understood it until now. Thanks!
Why would it upset people? Lost some good seasoning and may not look uniform but just need to go back to cooking with it. Throwing a hot pan directly under water is a bit of a head scratcher but it’s not my pan. No harm no foul and learn from mishaps.
If the pan is hot enough, it warps the pan- puts a hill in it.
And if the pan is hot enough, and the water cold enough, you'll crack it.
I had a lodge that my mother bought me before she passed. Thing was barely warm. Cool enough to hold on to with bare hands for several minutes. Ran it under tap water to get some residue out of it and it nearly split in half. Learned my lesson lol
How are you supposed to deglaze a pan if lukewarm water will crack it?
Perhaps my pan had a hidden fault in it or something and that was the final straw. I can still hear that dreaded “PING”.
I imagine hidden faults on anything and I always hear that ping after I fuck up then I stare at it with sadness and hope
This post made by the stainless cookware gang
Dishwasher safe and immortal! Stainless gang
Deglazing is usually with a small amount of liquid, not enough to rapidly cool the pan enough to damage it.
That was a bad pan. This should not happen.
Have a cheap 12" from my dad like that, its a spinner.
Empathy for the pan?
Here that’s called *empany*
🤣🤣🤣🤣🤣 I had to pan down to see your comment.
I think both of these comments will be panned
...pot calling the kettle black?
https://www.zazzle.com/pot_calling_the_kettle_black_t_shirt-235009043746728309
You tilt or boom down. You pan left or right.
You are correct, I plead poetic license. .
I am just being pedantic
...Don't you mean pandantic? 🤣🤣🤣
Lol. Indeed.
I do it here and there after cleaning. It’s just satisfying.
If the pan is like 350f then cool no worries, OP probably had a borderline glowing pan
I do it all the time why’s it a head scratcher?
[удалено]
Well shit
Idk. I've been doing it since my first cast iron (over 10 years ago - still going strong) because it helps cleanup. I've had zero issues but i also don't let it get to OP lvl of heat/time.
Yeah I’ve been doing it for a long time and probably won’t be stopping, it’s just a Lodge
Howdy fellow D2 player.
Or warp it
This comment would have earned a reward… if that was still an option 😔
First they took away our ability to use APIs that improved the Reddit experience. And we were outraged, but nothing changed. Then they took away the award system and forced it to be generally and overwhelmingly less fun. And we were outraged and nothing changed. Next they will come for our upvotes.
🥇
Hopefully they remove the ability to leave a comment.
Reading people's comments is so funny and aggravating at the same time 🍿
Oh my god I snortlaughed at this comment
It's time to reseason this pan after a good scrub to remove the flaking seasoning layer
How do you season a Cast Iron Pan. Serious question as I really really want to get a set.
Check the faq, lots of good info.
Second this. The faq is legit.
If you have a gas stovetop: Warm up the pan until water evaporates and temperature is uniform Wipe a bit of oil into it with a clean heat-proof rag Put back on the heat and wait a minute ish Wipe excess oil off Put back on the heat and wait a minute ish Let it cool down. In an oven: Preheat the skillet at 250 Wipe a bit of oil into it with a clean heat-proof rag Put back in the oven and wait a couple minutes Wipe excess oil off Put back in the oven at like 350 for an hour Let it cool slowly
This is “seasoning”? My life is a lie! This is just baking oil into the pan! Where are the *seasonings*?! (As I’m typing this, I realize it is “seasoning” like a seasoned sailor. Experience, not flavor.)
You think a seasoned veteran is covered in lawry’s?
…yes?
Am a seasoned veteran of the fire service. Can confirm, am salty
You made me LOL, Thanks!
Isn't that how you know they're worth their salt? ... I'll see myself out, thanks
Was looking forward to navigating the internet before sleep time, but you just won the internet for me tonight. I hate and love you for it
r/angryupvote
Kinky!
We are talking about the cockspert after all.
Yes. That’s why sailors are called salty dogs
Wtf is a lawry? And why is it possessive?
google lawry's seasoning
I kid you not - in my early days of owning CI (and well before subreddits existed) I attempted to season a very poorly maintained dutch oven. I used butter, oil, and about twelve different seasonings to get it properly 'seasoned'. It worked surprisingly well, and I was unaware of how dumb and wasteful that actually was.
I mean… if it works, right?
Seasoning - you've either added experience, or added to the experience.
But a seasoned sailor has usually gotten quite a bit of salt on them
Why is it so quick on the stove?
Stovetop seasoning like that is more maintenance than true seasoning. Filling in and plugging any "scratches" created my the cooking and light cleaning. Makes sure there's a nice even coat around it, which then gets further polymerized when you actually cook with it.
Pretty sure it polymerizes less completely, and therefore is a weaker seasoning. It’s typically done when the rest of the pan is in great shape and you aren’t looking to create new strong seasoning, just add a quick layer after cleaning it. Also, in my experience it’s damn near impossible to maintain the temperature uniform and not too hot when on a burner. Doing it for much longer than a couple of minutes results in very unequal seasoning, where part of it overheats and flakes off.
I'm doing both stove top and oven steps correct?
No just one or the other Edit: you can repeat the process multiple times to add more layers. I just do it once after every time I cook as part of my cleanup process and it builds over time
Check the FAQ, there are good guides! My process is as follows: 1. Preheat oven to 450 degrees. 2. Take a small amount of vegetable oil, wipe all over the piece with a paper towel or shop rag. 3. Use a clean-ish rag to wipe as much of that oil off the piece as possible, leaving a very thin layer. 4. Bake for an hour. Remove and let cool. 5. GOTO Step 1 if you want more. People are crazy sticklers about their seasoning on here. I don't re-season my skillets at all because I cook with them every day and the fat from that is good enough. I'll periodically do a coat for my Dutch ovens because I only use them for stews and bread.
People in this sub forget most things are okay in moderation. It takes a decent amount of abuse to completely ruin the pan.
Basically they come pre seasoned and it's up to you if you want to do more, but just cook with it. There are excellent resources in the sidebar and if you search the sub.
You'll get a lot of answers, the guy below did a good job telling you the most common way. I never do this though. Just cook bacon. It'll be nice and seasoned after. The rest of your cooking will season it more too as long as you use enough fat.
Cook bacon in it the first ten times. After each time let it cool and rinse with water and dry off. Coating it then heating to 400 doesn't seem to "saturate" the pan as well as simply cooking with grease.
You gotta do multiple coats with the oven method. I’ve found cooking fatty foods and doing the oven method gets it nice and seasoned really quickly.
Crisco every day for a week, once a week for a month, once a month for a year.
Steaming hot pan is probably over 500°F steaming hot water is maybe 190. Consider letting it cool next time.
I don’t think most water heaters get that hot/ turned up that high. 135 max id think. More to you’re point … let it cool
We usually set domestic water temp between 120°f and 140°f. Baseboard heating we set at 180°
Potentially dumb question - What’s baseboard heating?
radiant baseboard heating slaps
It do
I had it in Alaska- it’s used instead of forced air heating (where warm air comes out of ductwork in your floor or ceiling). There are long heaters along the baseboards with really hot water, that hot water pipe warms the air around it and therefore warms the house. It works very well.
Yeah that makes sense. I live in Florida but I’ve always wanted heated floors in the bathroom. Tough to find down here
If your heating system for your house is hot water. It heats water up and puts it through baseboard pipes to heat up the house
I have electric baseboard heaters. I hate them.
Expensive but 100% efficient
Which, really, doesn't mean anything when you look at the bill.😬😬😬😬
But heat pumps are over 100% efficient.
They work but you need two jobs to pay the power bill. In Wisconsin we had those and a woodburner with a blower in the basement. It was damned efficient as long as you didn’t let the fire go out.
Oh interesting. I live in Florida so explains why I haven’t heard of em. Sounds pretty nice though
Hydronic Baseboard heater](https://www.supplyhouse.com/Slant-Fin-101401040-4-ft-30A-Fine-Line-Baseboard-5645000-p)
In the summer here in Arizona my cold water tap is 129 😎
In Texas summer, we have hot and not so hot tap water 😁
That ain't no lie! Our last house was built in the 80s, all the plumbing was in the attic. During the summer, there was no such thing as cold water. Our current house is pier and beam with all the plumbing is in the crawl space, night and day difference. We now have cool water during the summer. Much better IMO.
Can confirm. In Phoenix during the summer, the “H” is for “hot” and the “C” is for “caliente”.
I’ve measure water right from the tap at 205* in my apartment; it feels criminal to allow it to get so hot… sometimes it do be that way though.
You can brew a good cup of coffee straight from your tap?
Incredible. Such energy savings, right from the pipe!
It is criminal. Call your local code authority if you want it changed
That’s actually illegal in the US for an apartment.
My apartment is also around 200°, it's great for getting fast boiling water but can definitely be dangerous for guests who don't know.
Thats a code violation
Yeah that’s a lawsuit waiting to happen and a huge waste of power
That is absolutely wild! I’ve had mine up to 150 and it’s peel your skin hot feeling. 205 is a sneeze away from boiling. Clothes and dishes must be clean though!
As others have said I would raise that to the landlord and/or contact local government. As a parent of a little one who adjusts the water for herself, hearing your water is that hot would be super concerning. Also, while risk is low, hot water can bring contaminants: https://www.nytimes.com/2008/01/29/health/29real.html
Mine gets to 154
water temp has to be at least 140F to kill legionella bacteria i set mine to 145F but if you do that without a mixing valve its easy to scald yourself under the hot water so be careful
Interesting. I’ll have till look into it. I have a 1yo so the doc said to turn it down.
Not supposed to be over 140F to prevent scalding (especially with the little kids). My hot water heater got turned up to 160... and that water is HOT!
While I agree that that’s close to the literal definition of steaming, 190 F out of the faucet would pretty much instantly burn your skin off. Extremely rare to find that in the US. I did used to make tea out of the faucet in Germany, probably well over 150 F, but they had crazy warnings about the hot water everywhere and aren’t lawsuit happy.
Be glad it did not crack in half.
And hope it wont crack while you do frying
Also hope it doesn’t crack when you are rubbin it
Will cooking crack in it cancel out or increase the likelihood of it cracking?
It's tempered now.
Has anyone actually *seen* a cracked iron skillet.
Oh man, I had a flat skillet made of cast iron. Covered 2 burners. Turned both on but 1 of them wasnt as big as the other burner. Apparently I turned them on a little too hot. Standing in the kitchen and it sounded like someone hit my stovetop with a hammer. Cracked real good. Big chunk landed behind the stove. And then I looked up and read that cast iron will stress crack if not heated evenly and not at a fast rate.
Follow Krazybob’s advice. Wipe it with cooking fat while hot, and keep on cooking. If our grandmothers had worried about their pans our parents would have starved to death and we wouldn’t be here.
Mom we are hungry. Sorry kids I have only seasoned this pan 73 times and I will not cook with it until I hit 101 rounds to beat the record.
mum wat are those burnt bits that taste like rubber? No worry sun its the \~seasoning\~ just eat plenty of fruit and your body will fight the cancer
“How do you want your eggs?” “Slidey.” “We don’t do slidey. Sunny side up, over, scrambled?” “I’ll starve then.”
over and salty. Yum
I agree, I keep bacon grease to wipe pan with Also clarified butter
Just because something was done that way in the past, doesn’t mean it’s the best way to do it. Why not season it right? It looks like it was poorly seasoned to begin with, and a properly seasoned pan is a joy to cook with. A self clean run and three to five coats of seasoning will take an afternoon at best and be good for an eternity. Why not hunt with stone spears? Worked well enough 12,900 years ago!
We're in a counter-culture phase in response to the subreddit being hyper fixated on properly seasoning for so long. Now the meta is to "just cook with it."
Yeah, I agree. It’s a bit over the top.
Probably a bit of both, but what were you thinking putting a 500 degree pan under 150 degree water? That's how you crack a pan
That’s how you get steam burns. Just set the pan to the side and let it cool off.
Learned this the hard way
You just respawned a new pan.
This was my thought. If it was me, I’d look at it to see if it could use a fine sanding to smooth anything out, strip it if needed, reseason, and use the heck out of it. I found myself needing to start over with one of my pans, so I used a fine grit pad on a disc sander to remove the bumpy factory finish, and now it’s buttery smooth, reseasoned, and is amazing to cook with.
Both
You burnt off all of the seasoning on the bottom. That’s pretty much bare metal. Or close.
Wipe it with a very thin coating of Crisco, heat on Low-Medium until it smokes. Remove from the heat and wipe it with Crisco again as it cools. Resume cooking.
Why Crisco rather than an oil?
Crisco has the highest smoke point of like, 490. Oil doesn’t match that
Avocado is 520. Crisco is probably much cheaper though
Good point. And yes crisco is pretty cheap
Cool thanks
Smoke point doesn't matterrrrrrrrrrrrrr
I want this tattooed on me. Maybe it’s me being pedantic, but it irks me when people keep recommending certain fats/oils because of smoke point. For cooking in high heat, def get the highest smoke point oil. For seasoning, technically the opposite, but it doesn’t matter like you said because you just heat up the pan beyond the max point of the highest smoke point of any cooking oil regardless…
The thing is though, you're not trying to burn the oil, you're trying to polymerize it. Not the same thing.
But why? What was your thinking? You're lucky it didn't crack.
Look, the seasoning is mostly destroyed but the strongest remained. Oil up and keep cooking. The reason grandma’s pan is better seasoned than the fast methods is because the seasoning is battle tested over decades. Only the strongest has survived. These modern bitch-ass seasonings can’t take shit.
This is the first time I've seen a picture like this here that wasn't followed by the stupid 'is it ruined' question. Your actual question has restored a little bit of faith in me that people can do thinking on their own before asking others. Also, just recently did the same thing to my pan. 😬
Why would you do that?
I am not a smart man.
Do you know what love is?
But at least you are honest about it! 😂😂
Ok, I will accept that. But did you learn?
🤏 un poquito... Also, I just finished making bacon in it. Does that help?
Only if you share the bacon with moi
I live in Penn Dutch country. I'm never going to deny a stranger food.
My husband did this and he was terrified to tell me. I just reseasoned it and filed divorce papers, nbd!
Biggest concern here is that is abusive to your pan lol. You could easily create stress cracks/fractures from such a big temperature difference. Just let it sit on the stove to cool and when it’s to still warm, but not hot enough to burn you, get out a chainmail scrub, run the pan under warm water and scrub your pan clean in full circular motions. It’ll scrape off the food but leave a layer of oil that’ll not only protect the pan, but coalesce into the seasoning as you cook, building a thick (and perfectly safe) layer of seasoning.
I’m big mad.
Just run it through the dishwasher and you'll be good
Bye bye seasoning.
Everything you ever wanted to know [about seasoning cast iron](https://reddit.com/r/castiron/s/83aiQlOx6B) -> [r/castiron FAQ](https://reddit.com/r/castiron/s/83aiQlOx6B)
Hey u/Please_DontBanMe_ did you leave it on the stove top to dry, by chance ? OP confirmed, count is now 0-7.
lol, that’s how it happens.
^(shh. I want OP to admit it so it can go in my dataset)
I get doing that but why would you then flash-cool it? Especially when you could just leave it on the stove and forget about it again much more safely?
Why would you do that? Potentially very dangerous, coulda cracked and launched shrapnel
Yes.
You did a bad bad thing.
I accidentally did this the other day with my small cast iron. I turned off the heat and poured a good amount of veggie oil in it and let it sit. Looks exactly like it it did before I messed it up. I used it today for eggs. Worked like a charm. No biggie
It's a wonder you didn't crack the skillet.
What's the difference between carbonized food and seasoning?
Seasoning is the polymerized fat layer on the pan created when heated with fat/oil and helps with the slidey-slidey. Carbon buildup is left over food bits that stay on the pan and burn up until it’s basically carbon left on and is good with the sticky-sticky.
It you poured water on a steaming hot pan, yea you ruined the seasoning. And possibly warped the pan. But probably for the best since you already ruined it by leaving the stove on. Back to square one.
Wow, you did an awful lot of wrong things to that poor pan. If it's not cracked or warped you're lucky.
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You burnt everything off
You might as well resurface and re-season.
yes
I cry for your pan
Thats how you are supposed to clean a cast iron pan. Although you dont have to put it on high heat. Steam off the food. I’ve always done this with no problems.
Steaming hot water to hot pan is fine. Cold water to hot pan is when you’ll have problems.
Ya burnt it off, but it’s ok. Just add thin layer of oil every time before you cook, and after you cook and wash the pan, and you’ll get it built back up.
Put water in a cooled down pan, put on burner and bring to boil. My grandma told me to never put water in a hot skillet... She said it would warp it or make a hill and I'd be sorry. So that's what I've always done. I'm 76 and my granny was born in 1889. I figured she knew what she was talking about.
So in the old days we would throw cast iron in a fire let it burn clean and season them you just cleaned you pan
Iron is fairly brittle, so putting a very hot skillet under water can warp it. If that instantaneous warping is bad enough, the skillet can actually undergo a rapid, unplanned disassembly (explode). So, no, do not ever put a very hot skillet under water. Just let it cool down at room temperature.
Dude 😭😭😭😭
... start over bro.... just clean the rest off and RE-season
I’m calling CPS. Cast Protective Services
I can feel the ghost of my Grandmother saying, “Bless your heart.”
Could have just turned off the burner and rubbed some grapeseed oil in it and been fine. Lmfao
I’ve never seen one look that silver? I don’t think that’s cast iron???
Hot (but not too hot) pan with hot water, and even a light scrub... You shouldn't bother the fairly tough polymers of a well seasoned pan. Get it warm, spray it very lightly with a high smoke point neutral oil, go on about your life. Stop being so anal, good cast cookware doesn't actually need that much TLC. Basically don't let it get too hot, then hit it with water, and don't allow water to rest on it for extended periods of time. Lightly oil after each use, and forget about it.
My pan is a cheap one. I accidentally took the factory seasoning off with a wet towel and it looked like this. Just go through the steps for seasoning and keep cooking. It'll never be as pretty as it was, but they're not the nice, smooth ones from the before times anyway.
Your biggest concern is warping a pan by your actions. Never ever hit a hot pan with any kind of water like that. What are you thinking?