Cast-iron skillet are indispensable in the kitchen. However, when cooking with a cast-iron pan, you may notice black specks appearing in your food.
This occurs usually from rom overheating fats and oils. These specks are typically harmless carbon deposits. They are usually safe in small amounts.
Using oils with low smoke points can lead to carbonization at high temperatures, causing residue to transfer from the pan to your food.
Cleaning a cast-iron skillet without stripping the seasoning can be challenging, and remnants of old food could be the reason for the black specks in your dishes.
It’s essential to clean your skillet thoroughly to prevent this issue.
If your new skillet was pre-seasoned to prevent rusting in the store, the initial seasoning may start to flake after a few uses.
The oil or wax coating applied during pre-seasoning can deteriorate with high heat and usage, leading to flaking.
To prevent the appearance of black specks in your food, it’s important to use an oil with the appropriate smoke point and avoid overheating the skillet.
There are two effective methods for cleaning cast iron: using salt or a stiff brush.
By pouring a quarter cup of salt into the pan and scrubbing with a flat-edged utensil, you can remove residue and discoloration.
Ensure all salt grains are removed to prevent corrosion, then apply a light coat of oil.
Regular maintenance, such as seasoning your cast iron skillet, is necessary when using cast iron cookware.
Fortunately, seasoning is a straightforward process that is simpler than many people anticipate.
