Serious Eats: Talk
Cast Iron question.
So I got my first cast iron pan (Lodge, 10.25) I seasoned by following this instruction (http://www.thekitchn.com/how-to-season-a-cast-iron-skil-107614). I seasoned with grapeseed oil.
After seasoning, I tried to cook some pork and kimchi together. First I heated up the pan, then poured grapeseed oil before putting ingredients. As soon as put in the oil, smoke started appear and dark spot started to appear. But I still continued to cook because well, I was hungry.
This is what looks like after cooking and tried to clean it.
I found this post (http://www.thekitchn.com/tip-remove-rust-with-a-potato-108040) about removing rust with potato. I tried it and this is how it look:
Slightly better but still rusty. What did I exactly mass up for my brand new cast iron? Do you not need to use additional oil for a seasoned cast iron?