The dullness comes when the oil on the pan burns off before cooking. To fix this, just re-season the pan. If your cast iron still looks dull after re-seasoning it, repeat the process until it achieves a slight sheen.
Rub a thin layer of vegetable oil on the pan, including the handle. Place the pan in an unheated oven with a layer of tin foil on the rack below to catch any drips from the oil. Turn the oven on to 350° and bake your pan for an hour. Allow the pan to cool and repeat 2 more times.
Repeat steps 3-5 for at least another two times (more if you have time for it!). At the end of the process, the seasoning on your cast iron should be a glossy, nonstick black.
If you see some raised, splotchy residue on your pan, which often looks like a spiderweb or spotted pattern, this is most likely some oil residue. This sticky situation can occur when you season your pan with a little too much oil, or if some oil hasn't fully polymerized and turned into seasoning yet.
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.
Keep in mind cast iron can become dull if it is heated without any oil on it, or if it is heated without enough oil in the pan to cook the food. The dullness comes when the oil on the pan burns off before cooking. To fix this, just re-season the pan.
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).
When is too much too much? Although it seems odd, it is technically possible to over-season a skillet. Too much oil baked into the cast iron will cause it to polymerize unevenly and eventually will cause the surface of the skillet to flake.
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.
And I'm here to tell you about two very common reasons why that happens, and how to prevent that gummy feeling from building up on your skillet. 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.
There is no consensus on this debate. It all seems to comes down to personal preference. Pan to pan, differences can be seen but those are mostly a result of seasoning. Regardless of texture, bad cooking results usually come about from an uneven seasoning cast iron.
Cast iron should never be polished unless it is burnished or polished cast iron. These surfaces have been ground down to obtain a shiny, silver-gray finish.
Put the oiled pan in a preheated 450°F oven, and leave it there for 30 minutes. It may get a little smoky, so keep your kitchen well ventilated. It's during this time that the oil will polymerize and form the first of several hard, plastic-like coatings you'll be laying down.
This protective layer increases with every use, so it's essential to care for cast iron properly. Many manufacturers pre-season their cast iron before selling it, but it's still a good idea to know how to prepare because it's recommended maintenance two or three times a year.
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.
Also the rough bottom of the cast iron can scratch stovetops, counters, and tables if you aren't being careful with it. Sanding down the coarse surface will make it smooth, easy to clean, and still give your foods a great sear.
Newly seasoned cast iron may have a brownish tint to it. It's not rust, it's just the initial patina baking in. It can take a few coats of seasoning and some use to get a black finish. Don't worry about the brownish colour - go right ahead and use the pan.
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.
After an hour, the cast iron should have a dark matte finish. Let the pan cool in the oven overnight; or, if you need to use your oven, carefully remove it and set it on a heat-proof surface, like a stovetop or trivet, before rubbing another very light coat of oil all over, buffing the excess.
CLEAN CAST-IRON SKILLET AFTER EVERY USE
Wipe interior surface of still-warm skillet with paper towels to remove any excess food and oil. Rinse under hot running water, scrubbing with nonmetal brush or nonabrasive scrub pad to remove any traces of food. (Use small amount of soap if you like; rinse well.)
If this is the first time you're seasoning your skillet, it's best to do this process twice in a row. If this isn't your first time seasoning, skip steps 1 and 2 and just start with adding a thin layer of oil and heating it past the smoking point in the oven.
The skillet turning grey basically means you burned off the seasoning. The natural color of cast iron before it is oxidized and with no coating is grey, metallic, and shiny. To bring it back to black, over time as the seasoning turns to polymers, it will darken.
Spread a thin layer of extra virgin coconut oil or flaxseed oil on all sides of the skillet (including the handle and bottom-side of the pan). Wipe off all excess oil with a paper towel. Put the pan upside down on a rack in a 375-degree oven. Bake for 30 minutes.