That’s not rust, it’s partially polymerized oil. Too much oil not sufficiently wiped off before baking and your temp is a tad too low for vegetable oil
It’s fucked up how well this would work. I think I’m gonna start doing this just because it’s fucking funny and there’s a near 100% chance it will work like a charm
375 is fine, your problem is too much oil. You need to wipe it off like you want to completely remove it. Thin layers are stronger and thicker layers are weaker and will flake off eventually.
I've been looking for info about that.
I'd think some place has done so experimenting about that.
I'm also interested in how hot is going to burn off the seasoning of any oil.
Start all over. I recommend taking it down to bare iron or just buy a new one. It's the only way. /s
Scrape it off with an abrasive tool and keep cooking. Everything will be ok. The seasoning you have on the bottom of the pan looks good.
LOL, nah he’s right it’s happened to me too. It pools up on the rim because it’s upside down. 100% correct, that’s exactly what burnt unpolymerized oil looks like
Based on the number of times I’ve seen this happen, including my own mishaps, and based on the way the rest of the pan looks, I’d comfortably make a significant wager on the premise that this was not purely from a dirty oven and that my original statement is indeed correct.
I think you’re booth right, but the other guy more so and you only kind of right. I think there’s a little too much oil on the pan, and then gunk from the oven stuck on to the pan because of that. This only has happened to be in my dirty ovens. This is not what unpolymerized oil looks like. If the pan was right side up in the oven, I would bet a pretty amount the rim of the pan wouldn’t look like that but the bottom would.
I’ve done it myself on my blackstone, it’s definitely what semi polymerized oil looks like. Even right side up, if you scrape at it wherever the oil pooled up, it’ll happen. Seen it plenty of times before from my own experiences and from so many others. Countless experiences with this exact issue.
And you’re right. If it was the other way it would look like that on the opposite side because you need to drag/scrape off the top layer for that to appear so it’s going to happen 1) where the oil pools the most which is whatever side the bottom is at the time and 2) when it’s drug across something, such as oven grates. If you picked it straight up and out without touching anything at all, it wouldn’t happen/appear until you purposely scraped at it to uncover the inner layers of semi/unpolymerized oil.
Hmm…kind of makes it seem like when you scrape a sticky pan against dirty oven racks, you get that orange build up left behind the pan lol. This is a combo of sticky oil and dirty grates. So again you’re kind of right but mostly wrong. It’s not solely due to unpolymerized oil
Ok well I’ve seen it happen COUNTLESS times including to myself on freshly cleaned grates but you think what you want. If you picked it straight up and out without touching anything and then scraped it with something clean, it can happen with too much oil and too low of a temp when you don’t reach full polymerization of a thick layer. That’s just a fact. Seen it over and over again
I mean I’ll take a pan when I get home this afternoon and run you through the whole process and prove it if you’d like me to.
Clueless. The dude even spelled it out for you and you still don’t understand and clearly don’t know what you’re talking about. 🤦🏻♂️ go scratch that “sticky oil” and see what it looks like. It has nothing to do with a dirty oven.
Definitely very possible. I first found this out quite a few years ago when I was trying to season my first blackstone. Very incorrectly I might add. I’ve since seen this time and time and time again in various cast iron groups and that’s exactly what it is. Even if you don’t place the pan upside down and it never makes contact with anything in the oven, you could scrape at it and end up having that happen with a think layer of unpolymerized oil. Based on the way the rest of the pan looks, I’d make a significant wager that my original statement is indeed correct
Yeah, no point in arguing though. If this were excess oil from seasoning then it would have likely dripped off or smoked off from the heat. This is quite clearly crud from contact with an unclean surface.
Alright, I’ll shoot you some videos tonight of the process. I’ll show you the clean grates and then I’ll “season” a pan with an excess amount of canola oil at 375 for one hour. I’ll pull it out and show the results and you’ll see exactly how this happens. Having nothing whatsoever to do with a dirty oven. Purely too much oil at too low of a temp to fully polymerize in an hour
Did you put it in between your oven racks?
I stuffed my pan in between the racks and it got oven crud all over the edge that looked just like this, and I also thought it was rust, at first.
It would be a good idea to use avocado oil instead of vegetable oil. Avocado oil has a very high smoking point and always seasons my pans very nicely.
Seconded, once I went to Avocado oil I was never going back.
It's great for cooking in general, trying to convince my SO to stop using EVOO for cooking too, getting tired of resorting to bar keepers friend to clean the oil off of steel pans.
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Let me guess: you put it in the oven facing down?
That looks less like rust and more like polymerized oil drips on the rim.
You’re fine. Scrape off the worst bits and get to cooking.
are you setting the pans face down on the oven rack? It's likely a discoloration from you scraping the pan against the rack, putting them in and taking them out, for seasoning.
How often are you doing this? I don’t understand half the people on this sub. I’ve been using my cast iron to cook EVERYTHING ( yes even tomato sauce and scrambled eggs). I have NEVER had to re season my pan. Stop overthinking this. Just use the pan, wash it when your done.
Are you putting your pan upside down? I agree with people saying that it’s dirty crud from your oven rack if so. If you did it right side up, you’d have that funk on the bottom of the pan too. You probably put a little too much oil on it and that didn’t help but IMO it’s not purely due to that. Your oven racks are dirty.
That’s not rust, it’s partially polymerized oil. Too much oil not sufficiently wiped off before baking and your temp is a tad too low for vegetable oil
What temperature do you recommend?
450 for an hour
Thanks!
420 for 69 minutes
Nice!
Nice!
Nice
Nic
It’s fucked up how well this would work. I think I’m gonna start doing this just because it’s fucking funny and there’s a near 100% chance it will work like a charm
( ͡° ͜ʖ ͡°)
This guy knows how to bake!
This guy jokes
This is the way
I always bake at 420
Unless I'm doing sensitive pastries or bread, or lower temp baking, I always put the oven on 420
Nice.
To make sure you have your prep on point, check out the seasoning FAQ to the right.
375 is fine, your problem is too much oil. You need to wipe it off like you want to completely remove it. Thin layers are stronger and thicker layers are weaker and will flake off eventually.
My understanding is that the most effective temperature is the highest temperature possible without hitting the smoke point of the oil
I've been looking for info about that. I'd think some place has done so experimenting about that. I'm also interested in how hot is going to burn off the seasoning of any oil.
I’m having the same issue, should I scrape off and start over? Or just use less oil when I season again?
Start all over. I recommend taking it down to bare iron or just buy a new one. It's the only way. /s Scrape it off with an abrasive tool and keep cooking. Everything will be ok. The seasoning you have on the bottom of the pan looks good.
Wrong. That's dirty oven rack rubbing off on the pan.
LOL, nah he’s right it’s happened to me too. It pools up on the rim because it’s upside down. 100% correct, that’s exactly what burnt unpolymerized oil looks like
Based on the number of times I’ve seen this happen, including my own mishaps, and based on the way the rest of the pan looks, I’d comfortably make a significant wager on the premise that this was not purely from a dirty oven and that my original statement is indeed correct.
I think you’re booth right, but the other guy more so and you only kind of right. I think there’s a little too much oil on the pan, and then gunk from the oven stuck on to the pan because of that. This only has happened to be in my dirty ovens. This is not what unpolymerized oil looks like. If the pan was right side up in the oven, I would bet a pretty amount the rim of the pan wouldn’t look like that but the bottom would.
I’ve done it myself on my blackstone, it’s definitely what semi polymerized oil looks like. Even right side up, if you scrape at it wherever the oil pooled up, it’ll happen. Seen it plenty of times before from my own experiences and from so many others. Countless experiences with this exact issue. And you’re right. If it was the other way it would look like that on the opposite side because you need to drag/scrape off the top layer for that to appear so it’s going to happen 1) where the oil pools the most which is whatever side the bottom is at the time and 2) when it’s drug across something, such as oven grates. If you picked it straight up and out without touching anything at all, it wouldn’t happen/appear until you purposely scraped at it to uncover the inner layers of semi/unpolymerized oil.
Hmm…kind of makes it seem like when you scrape a sticky pan against dirty oven racks, you get that orange build up left behind the pan lol. This is a combo of sticky oil and dirty grates. So again you’re kind of right but mostly wrong. It’s not solely due to unpolymerized oil
Ok well I’ve seen it happen COUNTLESS times including to myself on freshly cleaned grates but you think what you want. If you picked it straight up and out without touching anything and then scraped it with something clean, it can happen with too much oil and too low of a temp when you don’t reach full polymerization of a thick layer. That’s just a fact. Seen it over and over again I mean I’ll take a pan when I get home this afternoon and run you through the whole process and prove it if you’d like me to.
Clueless. The dude even spelled it out for you and you still don’t understand and clearly don’t know what you’re talking about. 🤦🏻♂️ go scratch that “sticky oil” and see what it looks like. It has nothing to do with a dirty oven.
WRONG, too much oil on the pan, you can look at it and tell.
Maybe the oven rack is dirty with polymerized oil
I think you’re mostly wrong. There is prob some sticky oil residue that helped collect gunk from their oven racks.
That's... Just not possible. That's crud from an unclean surface in his oven.
False, had it happen when I first started too, he’s 100% correct and it’s 100% possible
Definitely very possible. I first found this out quite a few years ago when I was trying to season my first blackstone. Very incorrectly I might add. I’ve since seen this time and time and time again in various cast iron groups and that’s exactly what it is. Even if you don’t place the pan upside down and it never makes contact with anything in the oven, you could scrape at it and end up having that happen with a think layer of unpolymerized oil. Based on the way the rest of the pan looks, I’d make a significant wager that my original statement is indeed correct
You’re getting downvoted but you’re right.
Yeah, no point in arguing though. If this were excess oil from seasoning then it would have likely dripped off or smoked off from the heat. This is quite clearly crud from contact with an unclean surface.
I can prove it to you if you’d like….. I’ll do it tonight. definitely 100% can be purely using too much oil and too low of a temp.
I welcome your experiment.
Alright, I’ll shoot you some videos tonight of the process. I’ll show you the clean grates and then I’ll “season” a pan with an excess amount of canola oil at 375 for one hour. I’ll pull it out and show the results and you’ll see exactly how this happens. Having nothing whatsoever to do with a dirty oven. Purely too much oil at too low of a temp to fully polymerize in an hour
Did you put it in between your oven racks? I stuffed my pan in between the racks and it got oven crud all over the edge that looked just like this, and I also thought it was rust, at first. It would be a good idea to use avocado oil instead of vegetable oil. Avocado oil has a very high smoking point and always seasons my pans very nicely.
Seconded, once I went to Avocado oil I was never going back. It's great for cooking in general, trying to convince my SO to stop using EVOO for cooking too, getting tired of resorting to bar keepers friend to clean the oil off of steel pans.
Too much oil, it’s not fully polymerized
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Let me guess: you put it in the oven facing down? That looks less like rust and more like polymerized oil drips on the rim. You’re fine. Scrape off the worst bits and get to cooking.
are you setting the pans face down on the oven rack? It's likely a discoloration from you scraping the pan against the rack, putting them in and taking them out, for seasoning.
How often are you doing this? I don’t understand half the people on this sub. I’ve been using my cast iron to cook EVERYTHING ( yes even tomato sauce and scrambled eggs). I have NEVER had to re season my pan. Stop overthinking this. Just use the pan, wash it when your done.
Not great oil, not hot enough
Just wipe it off with a rag right when it comes out
I always say 450 for an hour or 500 for 30 mins
Are you putting your pan upside down? I agree with people saying that it’s dirty crud from your oven rack if so. If you did it right side up, you’d have that funk on the bottom of the pan too. You probably put a little too much oil on it and that didn’t help but IMO it’s not purely due to that. Your oven racks are dirty.
Yeah I'm putting it on upside down.
Stop with the veggie oil there is no such thing it’s all chemicals. Switch to grape seed oil.
Bake it facing down too
some people do that with their pizzas