Re-seasoning cast iron

[Guest guest]

My cast iron pan, which was originally seasoned a few months ago, is leaving

a black/gray film when I wipe it. I don't think it was doing this

originally. I think I caused this by putting it under cold water when it was

really hot, because that makes it so easy to clean. But my brother told me

recently that severe temp. changes like that will weaken the pan, and it

occured to me that it's probably lifting off some of the pan's surface? That

could also explain why my stainless steel skillet has a rainbow bottom now.

I didn't notice these issues until after I'd learned this trick about

running the hot pans under very cold water from Heidi several months ago.

Is my brother correct about the drastic temp changes weakening the pan, and

is it reasonable to assume that I've damaged the cooking surface by doing

so?

Ugh! I don't trust any of my pans now and either need to replace them ASAP

or re-season my cast iron skillet if that'll prevent the pan's surface from

coming off every time I wash it or wipe it with a paper towel.

I can't afford anything more than inexpensive cast iron or stainless steel

at the moment, and I just need 1 med. skillet to get along. Which is the

lesser evil?

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------