Reviving The Relic: Restoring A Flaking Cast Iron Pan

If your cast-iron pan is flaking, it's probably because it wasn't seasoned correctly in the first place. It could also be due to cooking acidic foods like tomato sauce or citrus-based sauces in a lightly or newly seasoned pan. To fix this, you'll need to remove the flakes and re-season your pan.

First, scrub the pan with coarse ground salt and a rag or half a potato, or use a steel wool pad for heavier flaking. Buff the pan until the flakes are gone and the surface is smooth. Then, preheat your oven to between 375 and 450 degrees Fahrenheit. Heat the skillet on a stovetop burner until it's hot to the touch at the top of the rim. Pour in enough food oil to coat the surface, using a lint-free cloth to rub it in. Remove any excess oil, then place the skillet in the oven and bake for 1 hour. Turn off the heat and let the pan cool in the oven. Repeat this process at least 2 more times.

Remove flakes with salt or steel wool

If your cast iron pan is flaking, it is likely that it was not seasoned correctly in the first place. The flaking is probably burnt oil, which occurs when oil residue builds up in the pores of the pan and then gets too hot.

To remove the flakes, you can use salt or steel wool. For minimal flaking, scrub the cast iron with coarse ground salt. You can use a rag or even a potato cut in half to buff the seasoning off with the salt. For heavier flaking, use a steel wool pad to buff the pan until the flakes are gone and the surface is smooth. You are not trying to remove all the seasoning, just the flaking parts.

If you decide to use salt, make sure it is regular table salt. The salt is hard enough to remove the flakes without being so hard that it removes the rest of the seasoning. Once you have rubbed the salt around and the flaking is completely gone, your cast iron will be smooth. Remove the salt from the skillet.

If you are working inside, preheat your oven to 375 degrees Fahrenheit. If you don't have an oven, preheat your grill. If you don't have an oven or a grill, you can use a stovetop burner at 375 degrees or medium heat.

After removing the flakes, you will need to reseason the pan. Start by rubbing a thin layer of oil into the bottom and sides of the skillet with a lint-free cloth. Make sure you remove all excess oil.

Re-season with oil in the oven

To re-season a flaking cast-iron pan with oil in the oven, follow these steps:

Firstly, scrub the pan with coarse ground salt, using a rag or a halved potato to buff away the flaking. You can also use a steel wool pad for heavier flaking. Buff until the flakes are gone and the surface is smooth.

Next, preheat your oven to 350-450°F. While the oven is heating up, heat the skillet on a stovetop burner over medium-high to high heat until it is hot to the touch at the top of the rim.

Now, pour a small amount of oil into the hot skillet. Avocado, grapeseed, canola, and vegetable oils are all good options. Rub the oil into the skillet with a lint-free cloth, coating the bottom and sides of the skillet evenly. Be sure to remove all excess oil, as this will leave your cast iron sticky.

Place the cast iron in the oven, upside down, on a baking sheet or a large piece of aluminum foil to catch any drips. Bake for 30 minutes to one hour. Then, turn off the oven and leave the skillet inside to cool.

Remove the skillet from the oven and reheat it on the stovetop. Add a little more oil and rub it around, heating the skillet until it just starts to smoke. Buff the surface generously with a cloth until it is glossy and all excess oil is removed.

Place the skillet back in the oven, preheated to 400°F, and bake for another hour. Again, turn off the oven and leave the skillet inside to cool.

Repeat the above steps at least two more times. As the seasoning builds up, your skillet may develop a splotchy appearance with black, brown, and bronze spots. Don't worry, this is normal! Your skillet will become a solid, glossy black as you continue to season and cook in it.

Once you've completed the above steps, it's best to deep fry in the skillet a few times, as this will help to build up the seasoning.

Avoid cooking acidic foods

Cooking acidic foods in a cast-iron pan can cause flaking, especially if the pan is lightly or newly seasoned. Acidic foods include anything tomato-based or high in citric acid, such as citrus fruits. The acid in these foods can react with the seasoning, causing it to break down and flake.

If you have a well-seasoned cast-iron pan that you've used for years, you may be able to cook some acidic foods without causing flaking. However, it's generally best to avoid cooking acidic foods in cast iron, especially if the seasoning is new.

If you do cook acidic foods in your cast-iron pan and notice flaking, you can try to remove the flaking and re-season the pan. First, scrub the pan with coarse ground salt or steel wool to remove the flakes. Then, preheat your oven to 400 degrees F and heat the skillet over medium-high to high heat until it's hot to the touch. Rub a thin layer of oil, such as avocado or grape seed oil, onto the skillet with a lint-free cloth, making sure to remove any excess oil. Place the skillet in the oven and bake for 1 hour. Turn off the oven and let the skillet cool down inside.

Repeat the seasoning process at least two more times to build up a strong, non-stick surface. As the seasoning builds up, the flaking will become minimal.

Remove excess oil to prevent residue

To prevent residue, it is important to remove excess oil after seasoning your cast iron pan. This is because, if left, the oil will seep down the sides of the pan to the bottom, creating a sticky residue. To avoid this, it is recommended to place the pan upside down on a cookie sheet or a large piece of aluminium foil when you put it in the oven.

After the cast iron has cooled, remove any excess oil. You can do this by giving the pan a final wipe with a lint-free cloth or paper towel. It is important to use a lint-free cloth or paper towel, as lint left behind on the pan can burn the next time you use the pan.

If you have used too much oil, you may need to use steel wool and soap to remove the excess. You can also use a scouring pad, or, if you don't have one, pour some coarse sea salt into the pan and use a piece of leather or a sponge to scrub it. Give the pan a good rinse with hot water and dry it thoroughly.

If you have baked your cast iron pan upside down, as recommended, and there is still excess oil on the bottom of the pan, you can place it back in the oven, right-side up, and bake it for another hour.

Use a pan scraper to remove stuck-on food

If you're struggling to remove stuck-on food from your cast iron pan, you can use a pan scraper. If the food is still not coming off, try simmering a little water in the pan for 3-5 minutes and then use the scraper once the pan has cooled.

You can also try adding a little water and a few drops of kosher salt to the pan while it's still warm. Use a non-abrasive sponge, a Scotch-Brite sponge, or a scrub brush to gently scrub the pan and remove the stuck-on food. The salt will dissolve as you scrub and won't damage the seasoning.

If food is really stuck on, try adding 1 to 2 cups of water to the pan and bringing it to a boil over high heat. If the food bits don't come off on their own after a few minutes, use a wooden spatula or a pan scraper to gently scrape them up.

Frequently asked questions