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CI folks...What went wrong...

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  • CI folks...What went wrong...

    This is my go-to pan...Stove top or grill this is the pan that gets the most action...
    Thought it was perfectly seasoned...Nothing stuck and no clean up issues...

    A couple weeks ago the "seasoning" started chipping away...
    And every time I use it it gets worse...


    I dont see any option other than strip it and start again...

    Any ideas what caused this? Cause I aint got a clue...
    Craig
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  • #2
    You didn't use it on the rotisserie, did you???
    .

    Not to mention the occasional campfire

    My --->
    Paul

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    • #3
      An acid cook perhaps?
      In God I trust- All others pay cash...
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      • #4
        Originally posted by THE ICEMAN View Post
        You didn't use it on the rotisserie, did you???
        No

        Originally posted by Richtee View Post
        An acid cook perhaps?
        And no...
        I have other pans that I use for acidic foods...Pretty sure that's not the case...

        Shit just started chipping around the edges and went from there...
        Craig
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        • #5
          Strange!

          How do you clean it after use? No expert here, just trying to learn me something. Be watching
          sigpic

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          • #6
            Originally posted by Fishawn View Post
            Strange!

            How do you clean it after use? No expert here, just trying to learn me something. Be watching
            What he said... ^^^
            Did you perhaps get it too hot???
            .

            Not to mention the occasional campfire

            My --->
            Paul

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            • #7
              Well it does get pretty hot when I use it on the grill...But probably gets at least as hot during the seasoning process...

              This pan was so slick that usually cleaning was just rinsing with hot water and wiping with paper towels...A nylon scratcher made for non stick pans helped when things actually were stuck...Then heated and oiled and set aside for the next use...Same as all my pans...But this one seems to have failed...
              Craig
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              • #8
                My WAG is that it got hotter than you think a couple cooks in a row. Cooking on a grill, it will get hotter than when seasoning. It's just like your CI grates, the real high direct heat eats the seasoning.
                I'd say strip it and reseason and it'll be good to go again.
                Jim

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                • #9
                  I know that you didn't, but thats how I envision my skillets looking if they were ran through a dishwasher.
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                  • #10
                    I was curious as to why it happened as well Craig. If you google it you'll learn a lot of reasons why and how to prevent it. It looks like you'll have to re-season it and start over and that's not a huge deal.
                    Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                    My best asset however is the inspiration from the members on this forum.

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                    • #11
                      this happens at work on our flat top every so often.......i attribute that to the seasoning getting too thick and someone getting too frisky with the metal spatula. not sure if this is your case...........just what i have observed.
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                      it's all good my friend..........

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                      • #12
                        Originally posted by BYBBQ View Post
                        My WAG is that it got hotter than you think a couple cooks in a row. Cooking on a grill, it will get hotter than when seasoning. It's just like your CI grates, the real high direct heat eats the seasoning.
                        I'd say strip it and reseason and it'll be good to go again.
                        That would be my guess also, and maybe it peeled first where the seasoning was thickest.

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                        • #13
                          "Well it does get pretty hot when I use it on the grill" Yep could have cooked the seasoning right off of it,,, I wouldn't strip it,,, just good coat of bacon grease a couple times you should be good to go,,, I use rag and soapy water to clean and that is it. if that,, sometimes just wipe out with paper towel and you are good to go depending on what you cooked in it.
                          Desert Storm Vet - USS Midway CV41 - decom crew.
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                          • #14
                            I had that happen also, too much season and then it just starts letting go, especially if I get it white hot on the grill! RE-SEASON time.
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                            • #15
                              Looks like it was too hot. The grill exceeded the seasoning temps . Dump a bunch of kosher salt in it and scrub it with a brush . Re-season going up in temps each coating . I stop about 550.
                              Primo oval xl, Weber22.5 kettle, 22.5 Weber proforma

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