Cast iron is black all the way through?
I got a cast iron skillet from my grandmother and the bottom inside color is dull brown. I do not think it is because rust will not rub off – it just keeps coming, no matter how much I scrub or wipe. I almost think it's what's underneath the black exterior of the cookware. Is this possible or is cast in black all the way through? (I have not experienced it and do not know the last time he was, if ever) is something wrong with that?
Cast iron pans of iron throughout (some of the newer cast iron pots * * – called "Dutch ovens" – may also be covered with enamel color on the inside and / or rear, but not cast iron skillets). The brown color you see is the color "natural" iron slightly oxidized or real rust layer (which must be sanded off … cleaning will not do much). The black finally comes to a piece very well seasoned cast iron, because it had a kind of fat cooked on it many times-many, which also makes the surface relatively non-stick (and the smooth black color is very popular!). You should really hang but one (and correct), rather than buying a new because older people were much warmer since the beginning and make the best and fastest-stick surfaces! There are different ways of fixing old cast iron skillets (and many people's stores prowl savings, etc., just to find them), but basically you'll need to sand the rails (the opinions vary on what to use), and "season" with grease and a lot of heat for several hours. (Many people also feel the first use should be something with fat and / or fried.) After that, whenever the stove is used (and rinsed and oiled properly again) it will build more of this beautiful area well seasoned black. Here are lots of instructions to do the following: http://www.google.com/search?q=how+to+season+cast+iron HTH, Diane B.
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