My husband cooks his own meals. This is his cast iron pan. It has never been washed. He doesn’t pre-heat it either. Just takes a specific weight of ground beef or chicken and throws it unseasoned in this cold cast iron pan and then leaves it to cook. Flips it over about 3-4 times and has a pot lid covering it to help cook it faster.
I’ve had this cast iron for years and have made delicious meals with it and use it almost daily typically with no issue.
i made a steak the other day and decided to give it a good scrubbing and saw the black bits - not sure if it was carbon or the seasoning i was stripping so either way i oiled her up and she’s getting tossed in the oven for a bit.
any suggestions, advice or critiques please?
shouldnt it all be a solid black instead of the blotchy mess I have now?
Does anybody know what this is? It started to appear on my cast iron one week after used and it’s been a month of using it and I can’t get it off. When I touch the area it feels flat, no bumps. I’m asking because I’m scared if it’s releasing toxins into my food?
I've been cooking in cast iron for years, but I just moved to a place that has a fire pit in the yard and I want to make a pot of beans in my Dutch oven, slung from a tripod.
Have any of you done this? What can I expect for a cook time? I'm making it for a big family meal and don't want to have a key side dish turn into a mess.
Perfect Loaf’s sourdough English muffins