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blemish in seasoning...
- Thread starter CRHoffman
- Start date
The last picture looks like oil pooling to me. When you wipe the oil on and off for seasoning, put it in the oven for about 15-20 minutes, then take it out and wipe it again aggressively.
For me, that initial heating time will usually cause some oil to pool up no matter how cleanly I feel like I wiped it down the first time. If I don't wipe it the second time and get the excess oil out, it will dry like yours and look mottled.
For me, that initial heating time will usually cause some oil to pool up no matter how cleanly I feel like I wiped it down the first time. If I don't wipe it the second time and get the excess oil out, it will dry like yours and look mottled.
Yes, it will pool even though it's upside down. And maybe "pool" is the wrong way to think of it. It's more like it's gathering in tiny little droplets, and then it becomes a mottled seasoning layer instead of a smooth one. Wiping it thoroughly a second time is the only way I know to prevent that mottled appearance, but others may know something I don't.
I'm guessing that if it's not too bad, and not really sticky, it will even out over time with use. I would say take the normal advice of "don't stress, fry some bacon"
Unfortunately, no clue. I have pieces in an E Tank as we speak. Use it all the time. Never had that issue. Did it pit the metal or is it just on the surface?