The sturdiness and longevity of cast iron pans makes them a classic addition to the kitchen, if handled correctly, but the pans is only going to continue. A layer of carbon made from from shortening to the surface or baking oil is desired. This finish, known as the flavor, makes it non-stick and protects the steel. To keep this layer, the pan cleaned or isn’t scoured with soap. With consecutive heating, this carbon layer accumulates and might collect food that is burned. Removing this finish needs breaking the rules all for keeping a seasoned cast iron frying pan, but re-seasoning the pan can replaces the flavor that’s rubbed off to take away the carbon.
Take away the Carbon Layer
Sprinkle an even layer of salt on the interior of the pan.
Add only enough water to create a paste and rub on the salt on the inner surface of the cast iron pan to scour carbon off.
Rinse scrub and the pan any remaining off carbon using a wire scrub brush.
Wash the pan and dry completely with paper towels. Reseason the pan promptly.
Reseason the Pan
Rub the whole surface, in and outside, of the pan using a vegetable oil-soaked paper towel.
Put the pan right into a cool oven and heat the pan at 250 degrees Fahrenheit.
Coat the pan using an additional layer of vegetable oil and bake the oil to the pan Fahrenheit.
Rub on the top of the flavored pan after it’s cooled to eliminate any deposit.
Keep the cast iron pan in a place that is dry using a paper-towel inside.