just a humble opinion, use pure linseed oil if you want to season the pan, as most other vegetable oil does not season as well. make sure apply very very little. if you can see the oil, means too much already. make sure you have an oven that can heat up to 250C and smoke everything out. i normally do 2-3 coating (leave to cool overnight after heat treating it) before using it. remember to wash it with rough salt and hot/warm water after each use, and heat the pan up to dry and apply a layer of oil over it.

for me, unless you are cooking everyday with the cast iron, get a carbon or stainless steel...too much maintenance

I almost bought a cast iron, until I realised it is so much easier to cook with high grade stainless steel instead. The pros of Stainless Steel cookware: No rust, no need to wipe it dry totally before storing and it is a very clean and safe cookware to use. It is way lighter than cast iron.

saw Ikea selling these Enamel coated cast iron, is this works same as normal cast iron pan?

https://www.ikea.com/my/en/catalog/products/70232841/

Just got one from a friend who is a kitchen supplies man.
It was cheap way less than Lodge in malaysia.
F up the seasoning so it looks ugly but fried an egg this morning and it didn’t stink at all.

I am also looking for iron cookware, any local shop where I can get these? Branded stuffs are too expensive

(Patel, 2020).
Referenced from https://examine.com/nutrition/are-cast-iron-pans-unsafe/

Bought a Ikea Vardagen cast iron pan. Based on the manual, there's a protective coating that I need to remove first before seasoning.

So I just wash it with soap and sponge for a few times, and it came out with uneven colour as in the picture below.



Does it means that the darker shade part is still with the coating and needed to be removed until all is clear like the lighter shade side? Then might need to use the stainless steel wool or Scotch pad to scrub it off.

Thanks


This post has been edited by lowyat101: Sep 16 2021, 01:22 PM

Looks destroyed. You shouldn't remove any coating

looks like just uneven oxidation... nothing to worry about...

protective coatings probably just means light oil layer...

continue with seasoning and frequent using will darkened it