I am seasoning an old cast iron dutch oven but when I wipe the oil into it the paper towel comes out black...?

Question

Is this normal? I'm worried about cooking in it and having my food come out black. All of the information I've searched for doesn't mention anything about a black residue, though I know the pan itself is supposed to turn black. I just need a little reassurance that this pot is still usable.

If this is not normal what is the best way to remove this residue? I've scoured the oven with HOT water and used steel wool to remove some rust already.

Thanks :)

Answer 1

you're supposed to oil it and BAKE it on...if it's black, so what, you already have iron in your diet and and probably use more...it's not going to hurt you, people have been cooking in iron pots since iron was discovered...just wipe out the rust and don't scrub so much when you clean it...(also if you have a smooth top stove, DON'T use iron pots, they will stick on the ceran top and crack it...)

Answer 2

Well, there is two approaches to fix this:

1.

Put some vegetable oil on it, wipe it clean, repeat until the paper towel does not have the black residue

2.

Reseason it.  You would wash it really good, use some brillo pads (I have actually used EasyOff).  Make sure you dry it very well, then take some vegetable oil and rub it in on the interior of the pan ( you might want to rub a very light coat outside as well).  Make sure the oil is not pooling at the bottom of the pan.  Put it upside down on the oven for about an hour at 350F

Make sure you clean it well after each use

Answer 3

I agree with Choo Choo's answer........but I don't know about turning the pan upside down........needs to be re-seasoned.  Properly seasoned, it shouldn't be turning black.

If you live in the country and you ever burn logs outside, throw the pan into the red hot ashes.......I swear it cleans everything out of it!

Works good for after a long time when the pans have crusty gunk on the outside.......

Answer 4

I have a set of 3 cast iron pans and is all I will cook in...The black is normal and nothing to worry about..this is where cast iron gives the body supplementary iron , inwhich is one of  the benefits  of using it..totally normal..This is why years ago alot of doctors would recomend to pregnant women to cook out of cast iron only..as an iron supplement..Read the bottom sentence here

http://www.realsimple.com/realsimple/con...

Answer 5

Hi, I have one of those, excellent for cooking,

I would use it for cooking water and random stew that you don't care about. Heat it up and use it well for a few hours.

These ovens are best seasoned on a fire when clean, dry ,rustfree and oiled.

Maybe it was used for bread and never cleaned properly?

Don't eat what you cook first time though.

Then tip food out, wash, dry, on a fire is best or in an electric oven or on an element. Then oil it well and use again. good luck