They are most likely carbon deposits. This happens due to overheating of fats and oils. Using an oil with a low smoke point will carbonize at high temperatures and cause residue from the pores of your pan to rub off onto your food. While unappealing, they won't hurt you in such a small amount.
Occasionally, the seasoning on your pan may break down and leave black specks, especially if the cookware is not well-seasoned, but it is not harmful in any way.
Flaking occurs when you have thick layers of seasoning build up without having the time and use to properly bond to the iron. This is why we recommend building up seasoning through cooking; it creates thin, interlocking layers of seasoning in different areas of your pan, which are much less likely to flake off later.
The black flakes peeling off a cast iron pan are typically bits of seasoning that didn't properly bond with the iron. These flakes are made of carbonized oils or fats. While the flakes are not dangerous, it's best to thoroughly scrub or strip the pan and re-season it two to three times to prevent further peeling.
All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.
Scrub off stuck-on bits: To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water. Then rinse or wipe with a paper towel. Stubborn food residue may also be loosened by boiling water in the pan. Dry the skillet: Thoroughly towel dry the skillet or dry it on the stove over low heat.
Splotchy, patchy, or uneven cast iron is caused by using too much oil during the seasoning process. To fix it, scour the pan with steel wool to remove old seasoning. Wash and dry the pan. Apply a thin layer of oil, wipe the pan down with a towel, and heat it in the oven at 500 degrees for an hour.
How often should you season your cast iron skillet? Generally, we recommend seasoning your cast iron about once per month, but after every time you use it works as well if you find that it could use some seasoning. What type of oil is best for seasoning a cast iron skillet? Canola, vegetable, or coconut oil are best.
Can I use steel wool or a metal scrubber to clean my cast iron pan? No! We recommend using a pan scraper or the Lodge Chainmail Scrubber to remove any stuck-on residue.
A well-seasoned skillet will have a dark, semiglossy finish and won't be sticky or greasy to the touch. It won't have any rust or any dull or dry patches. An easy way to test a skillet's seasoning is to fry an egg (heat 1 tablespoon vegetable oil in skillet over medium heat for 3 minutes, then add egg).
Reduced iron is another name for food grade iron filings, which are simply small, edible pieces of iron. Any food, especially cereal, which has reduced iron listed as an ingredient, contains these iron filings. The iron filings you see are safe to eat.
Yes, you can boil water in cast iron. To keep the layer of seasoning intact, don't boil water for more than 10 to 15 minutes. You can heat water to a gentle boil or simmer dishes for over 15 minutes – sometimes up to an hour. Be extra careful with acidic dishes like tomato sauce.
Place the cookware in the oven upside down. Place a large baking sheet or aluminum foil on the bottom rack. Bake at 450-500 degrees F for one hour. Allow to cool.
Using too much oil, anything more than about the size of a quarter will just build up and cause an oil slick on your pan. When it's time to season your cast iron skillet, you simply can't do this with a cold skillet. This will cause build up of that oil residue, and cause stickiness.
A well-seasoned cast iron pan should be dark black, shiny, and smooth to the touch. Unseasoned cast iron has a rough look and feel until it is properly seasoned. Here are some sure signs of damage and misuse: It's covered in rust.
Famously durable, these pans are often passed down through generations. With proper reseasoning care, years of frequent use can actually improve the pan's “seasoning”—its natural nonstick coating. But sadly, cast iron skillets can indeed break.
Gently scrub the pan using mild dish soap, hot water, and a non-abrasive sponge (such as a Dobie sponge or the soft side of a Scotch-Brite sponge) or a scrub brush. Rinse it clean and then dry it completely with a dish towel.
Most often you can clean a cast-iron pan by simply wiping it down with a dry paper towel or cotton dishcloth. If the pan is well seasoned, bits of burnt, stuck-on food will come right off. If any stubborn bits remain, scrape them off with a plastic spatula.
Preheat your skillet before adding any oil, fat, or food.
You always want to preheat your skillet before cooking with it on the stovetop. Putting cold food in a cold cast-iron pan will make your food stick.
Unsaturated fats have a chemical makeup that is more optimal for polymerization, the process that needs to occur to develop the perfect cast iron seasoning. So steer clear of oils with a higher concentration of saturated fats, like coconut oil and palm oil.