Asked around for advice on fixing my cast iron pan (someone said it might be rolled steel?) and someone claimed that the big red spot is heat damage and I shouldn't be cooking with it anymore. But I love this pan!
Everyone,
I had followed a recipe making shagbark hickory syrup that involved roasting the bark, making a tea out of it and adding sugar to it in a one to one ratio. I then canned it in my waterbath canner after cooking the temperature of the syrup to somewhere between 215-218 (sorry, it's been a few weeks) where it was beginning to thicken up a little bit. I was worried about it turning solid in the jar, so I didn't cook it any further then that.
Now I am worried about it. I know the higher the sugar content, the less likely it is for botulism to thrive, but still. I had some with my pancakes this morning, so I guess I'm waiting to see if I just implode I guess.