We’ve had threads on cast iron pans, the care and use of, before. I think I actually may have started one, maybe.
Anyway, my little 9 inch lodge pan did something I wasn’t expecting.
I made cornbread in it the other day and it stuck. Not totally, just around the edge and in one large spot on the bottom. I have a small plastic spatula that I use to clean stuff I manage to stick to my cast iron(it happens sometimes, usually when I’m in a hurry and not paying full attention). The seasoning in those spots came off in big flakes clear down to the metal.
My cheapo Chinese cast iron didn’t do this with the corn bread I made in it(even though it stuck a little also). Is this a thing that happens with Lodge pans? I’ve tried to research this but to no avail. Cast iron is almost like magic, so much apocrypha and opinion.
Should I just reseason as is or should I remove all the seasoning and start fresh from metal on the whole pan?
I haven’t had it flake up like that, but if I had to guess, I’d think it has something to do with either inappropriate surface preparation, or maybe the layer was too thick.
Cast iron seasoning is just a layer of polymerized oil/grease that’s stuck to the pan. Same exact stuff as if you fry using a pot, and you get a little bit that goes down the side, turns brown and is hell to get off. Only difference is that in cast iron, you’re doing it in a deliberate and mostly controlled fashion.
Unless it’s a lot in terms of area, I’d probably see if I could flake up any more with a knife or something, and if not, just try and reseason those areas and keep on going. If more flakes up, then maybe at that point see about stripping it off and re-doing it.
Lodge pans have a pebbly surface and I find them no fun whatsoever to cook on. Your mileage may vary.
A company called Field makes smooth-milled cast iron pans. The good legacy brands Wagner and Griswold were always that way back in the day. Mine are mostly Wagners and a few off-brands of the same ilk. Almost nothing sticks unless I burn my food badly enough to dry it and bake it on.