Thanks to synthetic-coated nonstick pans, we have become fearful of every little scratch and blemish on a pan's coating. This fear was warranted for synthetic pans (you don't want to be ingesting those toxins!), however, when it comes to seasoned iron, it's a completely different ball game. Our pans are designed to be workhorses, not beauty queens.
Your seasoning will continue to develop and change over time due to the foods you're cooking, how you're cleaning your pan, if you choose to season or not...the list goes on. The beauty of seasoned iron is in its performance, not its looks, so try not to get caught up on how your pan looks. If it's working well for you, then just carry on cooking!
We know this change in mindset can take some getting used to for those new to cooking on seasoned iron, so we've put together this list of common seasoning concerns. As you'll see, it's really no concern at all, and always an easy fix!
My new pan is scratched!
Our Satin pans come naturally seasoned with two layers of rice bran oil. This is just natural seasoning, and not a synthetic coating. This mark you see is just a 'scratch' in the oil that has been applied to the pan at our factory. As soon as you commence the seasoning process, your new layers of oil will soon fill in the gaps and replace the missing oil. You'll soon forget it was even there!
Streaky Pan?
If your pan is looking a little like this after oven seasoning, this is just a case of too much oil applied. To remedy, please follow our iron care instructions here: solidteknics.com/ironcare - you'll see in our videos and text that we suggest wiping the oil on and then wiping it off again (think of it, like you made an error and it wasn't supposed to be there in the first place). We really can't overemphasise how little oil is needed. If it is smooth and not sticky to the touch, just carry on with your seasoning process. The beauty of seasoned iron is that it is forever renewable.
Spotty?
If your pan is looking spotty like the below photo, this is due to too much oil applied in the oven seasoning process. To remedy, please follow our iron care instructions here: solidteknics.com/ironcare - you'll see in our videos and text that we suggest wiping the oil on and then wiping it off again (think of it, like you made an error and it wasn't supposed to be there in the first place). We really can't overemphasise how little oil is needed. If it is smooth and not sticky to the touch, just carry on with your seasoning process. The beauty of seasoned iron is that it is forever renewable.
Rust spots?
Iron is susceptible to rust if left sitting idle for a long period of time, not sufficiently seasoned, exposed to moisture, or not dried properly after use. This is very normal. Iron rusts because of a chemical reaction known as oxidation. When iron is exposed to moisture or oxygen, oxidation occurs.
But don’t worry, it’s only superficial rust and easy to fix!
To remedy, simply scrub off the rust with a scrubbing brush/steel wool/fine sandpaper. Using baking soda or vinegar may help with stubborn rust. Follow up with further seasoning to ensure your pan has a good base to protect from corrosion, and make sure you dry your pan thoroughly after each use – ideally on a warm stovetop.
In order to avoid rust, ensure your pan is well seasoned all over (through oven seasoning) and keep your pan dry when not in use.
Flaking or black specs?
Flaky seasoning is an indication of a weak seasoning foundation. There are a number of factors that can cause this: too much oil used in the initial oven seasoning; pans not left in oven long enough (1.5-2 hours) and at the correct temp (250C); not allowing pans to cool between seasoning layers; cooking acidic foods or boiling liquids; scrubbing seasoning off after use or cleaning with detergents.
The beauty of seasoned iron is it’s forever renewable so can be easily remedied. First off, you'll want to give it a good scrub back to remove all the lumpy/flaky bits using steel wool/scourer/fine sandpaper - whatever does the trick. Don't worry about scrubbing the whole pan back - just focus on the flaking/lumpy bits.
Then, just follow up with a few quick stovetop seasons to build your seasoning back up.
Follow our seasoning instructions here.
Black specs in food or on my cloth!
This is built up or more accurately carbonised food. Black specks are most often caused by food left on the pan. Give the area a rinse in hot water with a light scrub using a scouring pad to remove any build-up.
Rubbing coarse salt with a splash of oil will also help, the salt acts as an exfoliant.
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In the spirit of reconciliation Solidteknics acknowledges the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respect to their Elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.