The Flaking Iron Pan: A Health Hazard Or A Sign To Refurbish?

If your iron pan is flaking, it's likely that the seasoning—a natural non-stick layer that develops over time as oil polymerizes onto the pan's surface through heating—hasn't been carried out properly. This could be due to a number of reasons, such as rushing the process, not giving each layer of seasoning enough time to bond with the pan, using oils with a low smoke point, or cooking acidic ingredients in the pan.

Poor seasoning procedure

A poorly seasoned cast iron pan can result in flaking. This can occur if the seasoning process is rushed and each layer of seasoning is not given enough time to bond with the pan. Using oils with a low smoke point, such as extra virgin olive oil (EVOO) or flaxseed oil, can also cause flaking as they break down at high temperatures.

To prevent flaking, it is important to take the time to properly season your cast iron pan. This involves applying a thin coat of oil, such as grapeseed or vegetable oil, to the pan and heating it in the oven at a high temperature (around 450-500 degrees Fahrenheit) for about an hour. This allows the oil to polymerize and bond with the metal, creating a non-stick surface. It is also important to remove any excess oil after seasoning to prevent stickiness.

If your cast iron pan is already flaking due to poor seasoning, you can fix it by first removing the flaking. This can be done by scrubbing the pan with coarse salt or a chainmail scrubber, or using a lint-free cloth to rub table salt all over the pan. Once the flaking is removed, rinse and dry the pan thoroughly.

Next, re-season the pan by applying a thin layer of oil with a high smoke point, such as vegetable or grapeseed oil, to the entire surface of the pan. Place the pan upside down in the oven at 450-500 degrees Fahrenheit for about an hour. This will allow the oil to polymerize and create a new layer of seasoning. Repeat the seasoning process as needed until the pan has a smooth, non-stick surface.

Cooking acidic ingredients

To avoid these issues, it is recommended to follow these guidelines when cooking acidic ingredients in an iron pan:

• Choose the right pan: Use a well-seasoned pan for recipes that call for acidic ingredients like tomatoes, citrus juices, or wine. A well-seasoned pan will have a better base to handle the acidity of the ingredients.
• Cooking time and volume: Acidic ingredients should not be left in direct contact with the cast iron for more than 45 minutes. The longer the cooking time, the higher the chance of a metallic taste developing in your food and the more likely it is that the pan's seasoning will be affected.
• Dilute acidic ingredients: By diluting the acidic ingredients with water or stock, you can reduce their impact on the pan.
• Add acidic ingredients later: Instead of adding acidic ingredients at the beginning of the cooking process, wait until later in the recipe to add them. This will reduce the amount of time they are in contact with the pan.
• Clean the pan promptly: After cooking, clean the pan as soon as possible to minimise the amount of time the acidic ingredients are in contact with the pan. A thorough cleaning will also help to remove any loose bits of seasoning that may have flaked off.

By following these tips, you can safely cook acidic ingredients in your iron pan without worrying about off-flavours or damaging your pan.

Using oils with a low smoke point

When using oils with a low smoke point, it's important to keep in mind that they are not suitable for cooking at high temperatures. Oils with a low smoke point, such as flaxseed oil, pumpkin seed oil, and walnut oil, should be used for salad dressings, garnishes, or drizzled over cooked dishes. These oils have a smoke point of 225 degrees Fahrenheit or less, and heating them can result in the formation of harmful free radicals and carcinogens, as well as an unpleasant burnt flavour.

Low smoke point oils are typically unrefined and have a stronger flavour and aroma compared to refined oils. They are also rich in nutrients and beneficial compounds, such as polyphenols and plant sterols, which can be destroyed when overheated. Therefore, it is essential to use low smoke point oils appropriately to avoid losing their nutritional benefits.

When choosing a low smoke point oil, consider the type of fat it contains. Oils high in polyunsaturated fats, such as sunflower, flaxseed, or safflower oil, tend to have a lower smoke point. On the other hand, oils higher in monounsaturated fats, like avocado, olive, or canola oil, have medium smoke points and can be used for light sautéing or pan-frying.

The age of the oil also affects its smoke point. As an oil ages and is exposed to light, heat, and air, its smoke point can decrease over time. Therefore, it is recommended to store cooking oils in a cool, dark place or even in the refrigerator to prolong their shelf life.

Additionally, the smoke point of an oil can vary depending on its level of refinement, the seed variety, and even the climate and weather during the plant's growing season. For example, extra-virgin olive oil has a lower smoke point than refined olive oil due to its higher content of flavourful compounds that burn at lower temperatures.

In summary, using oils with a low smoke point requires consideration of the oil's intended use, nutritional qualities, and flavour. These oils should be used for cold or low-heat applications to preserve their health benefits and avoid unpleasant flavours and smoke. Proper storage is also crucial to maintain the quality of the oil.

Carbon deposits from overheating fats and oils

Carbon deposits are the most common cause of black residue on your iron pan. This happens due to the overheating of fats and oils. Using an oil with a low smoke point will carbonize at high temperatures and cause residue from the pores of your pan to rub off onto your food. While the black specks are not harmful, they can affect the taste of your food.

To avoid carbon deposits, use an oil with the proper smoke point for your food. Avoid overheating, and you’ll start to see the black specks on your food disappear.

If you do find yourself with carbon deposits, there are a few ways to remove them. Firstly, you can use salt. Pour a quarter cup of salt into your pan and use a flat-edged kitchen utensil to push the salt around the pan. The salt will begin to discolour as you scrub. Remove all grains from the pain to avoid corrosion, then apply a light coat of oil.

Another method is to let your pan soak in water for about an hour. Then, scrub with a stiff brush using a small amount of soap if necessary. Dry with a towel and set on high heat over the stove. Let all moisture evaporate, and then allow the pan to cool. Apply a light coat of oil.

To avoid carbon deposits in the future, always clean your cast-iron pan after cooking and be gentle with seasoning.

Using an oven, grill, or stove-top to re-season

If your cast iron pan is flaking, it's probably because of a poor seasoning procedure. Not to worry, this is a common issue with cast iron pans and can be fixed.

First, you'll want to scrub the pan with coarse salt and a rug, or a chainmail scrubber or steel wool. The goal is to get rid of the flakes, so scrub until all the loose bits come off. Then, rinse the pan with soap and water and dry it thoroughly.

Now, you're ready to re-season the pan. Take an oil with a high smoke point, such as vegetable, grapeseed, canola, or corn oil, and rub a thin layer onto the pan's surface, covering every inch. Place the pan in the oven upside down at 450-500 degrees Fahrenheit for about an hour. This will allow the oil to polymerize and create a new layer of seasoning.

You can also season your pan on a grill or stove-top. Simply follow the same steps as above, but instead of placing the pan in the oven, put it on the grill or stove-top over high heat. This will also polymerize the oil and create a new layer of seasoning.

Remember, seasoning a cast iron pan is a journey. It will take a few cooking sessions and regular seasoning to get it back to its perfect non-stick, slick surface. But don't be discouraged, a well-seasoned cast iron pan is a well-used one!

Frequently asked questions