cast iron skillet

[Anonymous No.11805094]

How do i fix these grey spots? I do not have an oven large enough to fit this pan into.

more pics on the way

[Anonymous No.11805100]

[Anonymous No.11805101]

Do people still use these garbage pans? Lmao, get stainless steel retard. Throw that meme shit away

[Anonymous No.11805111]

>>11805101
it is kuuru desu
now tell me how to fix it

[Anonymous No.11805133]

>>11805111
Throw it in the garbage and buy a real pan instead of endlessly tinkering with your pan to make it usable. Use the time to get laid or make friends instead

[Anonymous No.11805168]

>>11805133
no
pan is better than frens

[Anonymous No.11805239]

>>11805094
Campfire. bend a couple of steel rods into |_| shapes, poke 'em into the ground, and carefully monitor the heat so you're around 500F for an hour.

Alternatively, ask a friend if you can season your cast iron in their oven. Pay them $10-$20 for the stink.

[Anonymous No.11805254]

>>11805094
There is nothing to fix

[Anonymous No.11805569]

>>11805254
what do you mean? is it normal to have such grey spots?

[Anonymous No.11805630]

>>11805094
Just cook with it more, faggot.

[Anonymous No.11805667]

>>11805630
This
Just season your pan by oiling it and putting it on your stovetop on high heat. Open a window and run a fan or something cuz it'll get a lil smoky.

[Anonymous No.11805676]

>>11805094
Strip the seasoning on the inside and reapply it. The best seasoning I've gotten is by frying. Fill it 2/3 of the way, heat and submerge whatever you're frying. Just leave it on the stove to cool when you're done frying, and reuse it for the next few days. Obviously, filter the oil if it gets too dark.

[Anonymous No.11805848]

>>11805630
bacon every day for a week should do the trick

[Anonymous No.11805852]

>>11805630
this. OP confirmed for non cook manlet

You gotta use the pan not only buy them to show off to your "friends" faggot.

[Anonymous No.11805854]

>>11805094
You can season it on a stove like >>11805667 said. It's not as fool proof and smells worse because it's not trapped in the oven, but it'll do alright. Oil it using thin layers one at a time, you can turn the pan over upside down to really get the inside.

[Anonymous No.11805869]

>>11805630
This
>>11805667
Not this
>>11805676
Nor this
Just cook with it. It's not a decoration, it's a fucking pan. Cook with it regularly and the seasoning will take care of itself.

[Anonymous No.11805871]

>>11805667
this is my skillet, I use it two or three times a week. After using I wipe it out with a paper towel, apply a very tiny amount of oil, rub it in - done.

OP, are you even trying?

Needless to say, this skillet is non stick now.

[Anonymous No.11805874]

>>11805676
I did that now, will reapply that shit. thanks
>>11805848
this is a muslim pan seasoning forum, watch your words
>>11805852
fuck i already removed the seasoning
>>11805854
turning if upside down hmm sounds nice ill try that

[Anonymous No.11805880]

>>11805874
>removing the seasoning from a cast iron skillet
why did you think this was a good idea? honest question.

[Anonymous No.11805898]

>>11805880
i contacted the customer service of the brand, and they told me to boil some water and throw some sodium bicarbonate in it. I did that. Pics coming.

[Anonymous No.11805907]

>>11805898
this looks good. Now just apply a very thin layer of oil to the pan and - most importantly - use it regulary.

[Anonymous No.11805911]

Here's my method, works perfectly every time.

You will need:

- A cast iron pan
- Shortening or lard
- The strongest burner your stove has

1. Wash your pan thoroughly with soap and hot water and set it aside to dry
2. Put your pan on the stove on low heat
3. Add a very small amount of fat to the pan and let it melt
4. As soon as the fat has melted crank your heat as high as it will go
5. When the fat starts smoking remove the pan from the heat and wipe the fat over ever surface of the pan
6. Allow the pan to cool slightly. It should still be warm, but not searingly hot
7. Repeat steps 3 through 6 until your pan is is glossy and black

[Anonymous No.11805930]

>>11805907
thanks, i almost use it everyday.
>>11805911
what kind of fat? I have olive and sunflower oil.

[Anonymous No.11805933]

>>11805094
https://www.youtube.com/watch?v=i6xwZEsEaw0

[Anonymous No.11806051]

>>11805933
i guess i can't get a fire lit in my flat

[Anonymous No.11806065]

>>11806051
You can use the technique on a gas or electric stove.

[Anonymous No.11806090]

>>11806065
naruhodo tehee
thanks anyway anonchan desu

[Anonymous No.11806811]

>>11805911
wanna know what works just as perfectly with much less trouble? and best of all you never have to strip and reseason?
just cook with the damned thing.

[Anonymous No.11807110]

>>11806811
will something happen to me if i use it unseasoned?

[Anonymous No.11807127]

>>11807110
Everything will stick to it until the seasoning builds back up.

[Anonymous No.11807618]

i just rince my fucker in water to get rid of most of the oil then place it back on the stove. it was sketchy the first year, things would get stuck and shit. but now it's amazing

[Anonymous No.11807734]

>>11807110
No. Back in the day, cast iron pans were simply sold with a coat of wax to keep them from rusting in the store. You got them hot once to burn off the wax, then started cooking with them, and after a few uses they would be seasoned. For some reason people saw the factory coatings and decided this meant that the pan had to be seasoned before use, but it doesnt. Food will stick more readily in a raw unseasoned pan so use more oil at first, but this itself helps seasons the pan. I use a new pan for frying bacon the first few uses, then it's good for whatever I need.

[Anonymous No.11807738]

>>11807618
Shouldn't have rinsed it. Just wipe it with a paper towel. That oil will soak into the pores between uses and build up the carbon faster.

[Anonymous No.11808931]

If you want "the autistic method" of seasoning a bare pan, you cover your pan in a shiny layer of oil and then wipe ALL of it off. It should look pretty much the same as before you put any oil on it.
The oil is still there--you just can't see it.
This is a "light coating" of oil, the same level of coating used on metal hand tools and machinery to prevent them from rusting.
You then heat it up real nice until it starts to smoke a bit. It should change color. This is the oil turning into the same baked on grease that you find impossible to remove from your oven.
You should only need to do this once before you can start sliding eggs around on it, if this were a machined surface pan like a stargazer or a carbon steel.