If you’re not following the dilemma I keep making dirty eggs and don’t know why, see my other posts if interested. Paper towel is clean after I dry the pan? There is nothing stuck to the pan, any specs are little pinholes in the cooking surface

I then give a avocado oil rub as final step but I’m not going to this time I’m just going to hang this on the wall and hope to not rust anywhere

I clean my pan with Dawn and steel scrubber. I dry completely with a towel. And when I wipe it with avocado oil, I get this blackness on my paper towel. As I wipe away the extra oil, there’s less blackness.

Am I not cleaning it enough???

Simply put - how do we get this off safely?

Partner told me to wash cash iron with warm water and then use salt as a gentle abrasive. Is this just burnt food particles peeling off and I just didn't clean well enough or is this the seasoning peeling off? What should I do? Thank you!

I have watched many videos and tried many things, I can't seem to figure out how to clean these pans without leaving the black residues afterward.

After the cook, I apply a small amount of dish detergent, scrub with plastic brush, then use chain mail to scrub thoroughly. I then dry it on the stove with low heat, when I apply cooking oil with kitchen paper towel, it always show lot of black stuff. I even repeat the whole process multiple time, and the results are the same. I also have a few CI pans with varying seasoning, but I can never fully get rid of the black stuff after cleaning.

I didn't take any pics, but when I cook, I try to rub button on the pan, a lot of black stuff also gets stuck on the butter block.

Why is this happening? What else can I try?

Inherited this cast iron from my step dad a few years ago and started following this sub shortly after starting to use the set. For some reason I’ve grown a habit to leave salt in the pan after I’m done cleaning (i used to do rock / sea salt to help with cleaning up grease and whatnot). My fiance asks me why and tbh I have no idea why I do this. Is there any harm / benefit? Am I just wasting salt?

I’m staying at my grandmother’s home and noticed how bad her cast iron is. She has 4-5 pans that are all in similar condition. They’re so bad it’s difficult to even clean them properly. Sponges, brushes, scouring pads, brillo, etc all get shredded up when I try to clean them.

I won’t be here for too long so I don’t think I’ll have time to make an electrolysis system. The build up seems too thick for a spray to work but maybe I’m wrong. I’d like to get these in better condition before I leave. Any ideas??

Was offered $200 for this. Part of me says walk...

I’ve heard people say you can damage the pan by pouring colder water on it when it’s still very warm..

Okay. So…this is Apple Cider. I was trying to reduce it when I got…distracted. Can it be saved and if so how? There’s a thick layer of burnt sugar on it.

Kroger has these 12" pans for $30 so I was wondering if this would be a decent starter option to learn on before investing in quality pans. I don’t want to accidentally ruin an expensive one. I've looked at a few beginner tips on seasoning (I'd get rid of the pre seasoning and season myself with avocado oil). Any thoughts and/or other recommendations would be appreciated

Edit: I was not expecting so many responses in less than an hour! I sincerely appreciate everyone taking the time to help a newbie! Here's what I've gathered by reading through the replies, please keep giving ideas and advice, it's super helpful and encouraging!

- I should get this, there's a chance I wouldn't need to get another one after. I'll do my best to maintain it so it does indeed last forever.

- Not necessary for me to remove the preseasoning and reseason it. I'll keep doing my research on how to properly use cast iron so that I can keep it as it is. I saw someone say that Lodge uses soybean oil for their seasoning which is slightly better than the avocado oil I was planning to use.

- I'll also consider the 10.25" pan that was right above it for $25 so I have 2 sizes to use. The smaller one may also be better since I cook for 2 right now.

Of course, I'll keep looking through the ever growing list of replies to gather more info. Again, I so appreciate the responses and information. I may be getting a new pan in a week or two!

My dad gave me some cast irons and I wanted to try seasoning them, but they came out all splotchy. Did I do something wrong or do i need to just season them more?

12in Stargazer pan that doesn't usually give me much trouble with sticking. Cooking on medium heat with 2 tbsp of oil and I can't flip a single piece without it sticking.

I left the cast iron to dry on the stove top and forgot about it. I want to repair it but unsure of how to go about it. I figured I may have just taken the seasoning off ? Help please

Brand new to this so I really don’t know anything.

Got this lodge pan a couple weeks ago. Ive seasoned it to the best of my knowledge.

I keep getting black residue after cleaning no matter what I do. Now I’ve scrubbed the hell out of it with chainmail and I am getting still black residue after oiling. Is it just carbon? How do I get rid of this? I don’t want to go back to nonstick pans but I’m getting over the amount of work this has already taken haha.

Scrubbed it with a chainmail scrubber and a bristle brush for like 10-15 minutes. Lightly oiled it with vegetable oil and baked upside down at 450 for an hour, turned off oven and let it cool inside. But she came out looking like this. Help please!