black residue in skillet I recently purchased the skillet. I seasoned it as described in Cook's Illustrated. I wash with warm water only, dry on stove, wipe lightly with oil. If I wipe it, I get black on the paper towel. When does that go away?
You either burned something or didn't clean all the bits out when you last used the skillet and the residue burned. You might need to really scrub it to get the residue out after which the skillet will need to be re-seasoned. I use the scrubby side of a nylon sponge if this happens. I try to cook greasy food like bacon or hamburgers after I re-season to make sure that the pan is really well-seasoned before cooking other foods. Once your skillet is well-seasoned, this will rarely happen unless you burn something.
You may hear different things from different people. For me, I just wipe the pan with oil until the black residue is gone. Mind you I dont always have left over black residue. Also you can clean the pan with salt an oil.
From your description, I am assuming that you did not try to season over rust.
Speaking from personal experience, your seasoning layers may have been too thick. Another possibility is that you used a saturated, or mostly saturated, fat that chars (carbonizes), but which cannot form the chemical cross-links that are required for "seasoning." Effectively, this would be the same as leaving on food that burned (carbonized).
Heat the cast iron in your oven, as if you were seasoning it, but without any oil. After cooling, scrub with a mesh scrubber. That residue should flake off without damaging any proper seasoning, such as the layer applied at the factory. Re-season, preferably using flaxseed="linseed" oil (just as for oil-paints, but use the food-grade oil from your grocer). If the iron looks shinny, wipe until it looks dull. Heat it again. To have a good seasoning, you will need to do this with extremely thin layers of oil multiple times, but the durable, easy-care, nearly nonstick results will be worth the effort.
Why did you season a pan that was pre-seasoned? Sounds like you've got too much saturation. Try scrubbing it with an SOS (or other type soapy steel wool) pad. Wipe with paper towel and then dry on stovetop. Hope that helps
Never. It's a NASTY pan. You're cooking your food in black soot and rust. I've had mine for 7 months, and concluded this is NOT healthy. I'll probably toss it. I'm not gonna compomise my health for a sh*tty cast iron skillet that was prolly "made in china".