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Cast iron skillet wiping black residue after seasoning

 
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I bought my first cast iron skillet and it was described as unseasoned. The brand is "Palm."

I started seasoning it following the instructions here. I would rinse with water, dry it in the oven at 200-300F and apply 1-2 layers at a time and wait a couple days to a week in between seasoning sessions. After I reached about 5 layers I took a break from seasoning it for about two weeks. When I went to start seasoning it again recently I noticed that my paper towels would turn black when wiping. Is this normal? When I seasoned it before I didn't notice anything wiping off on the paper towels and now it seems like a dramatic difference. I'm worried that I did something wrong. I'm not sure if I should continue the process or start over. I haven't used it to cook anything yet.

Here is a picture: https://drive.google.com/file/d/0B2W8jgzvxmVWNXN0TzYtQ3FKdjg/edit?usp=sharing

I'm wondering if anyone has experience this before and if it is normal? How should I proceed? I'd really appreciate your thoughts.
 
pollinator
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Howdy Portia, welcome to permies!

Here is a video that might help.



I think it is normal/OK.
 
Portia Morris
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Thanks!

In the video she's starting from a stripped cast iron and wiping off rust. I have already added about 5 layers of seasoning before the black residue start wiping off.

I don't think the black residue is rust and when putting the previous layers of seasoning on the pan nothing wiped off on the paper towels. The black residue just started appearing and there is a lot of it. I am so confused :/
 
steward
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That seasoning mission you're on sounds like overkill to me.
I suspect that your hard work is resulting in the pan being coated in too much fat, which is burning off as carbon.
If it was me, I'd just start cooking with it.
To me, seasoning is basically the shiny, non-stick ghosts of fried foods past
There may be a bit of carbon residue; that's not a biggie from my perspective, but the labour is!

 
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I tried the method you linked to with the Flax seed oil and I also experienced it rubbing off black after several weeks. It was worse when I began cooking with them. I ended up scouring off the flax seed oil.

I agree with Leila. Just start cooking. When I'm done, I just rub out the pan until it's clean. If stuff gets stuck, I wash it out, dry thoroughly and then put it in the oven at about 350 for a couple of minutes to make sure it is dry. After that I melt a bit of lard or bacon grease and rub it into the pan (still in the oven). I take it out after a few minutes and wipe it with a paper towel to remove any excess grease and then put the pan away until next time.

Julie
 
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I have wiped my pan with a little oil until I can't wipe any more and the paper towel is still black.  Do you know why?  Yjamk you
 
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I just scrape it hard with metal scraper and then if it's too oily/black I just wash it with sponge and detergent. I don't like pancakes with some residue which would be ok in some savory dish. Just treat it with no respect and it will serve you for decades.
 
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I have completely removed seasoning off of cast iron pans in the past and put them back to use by heating the pan on stove. pour in some peanut oil. dont let it burn and coat the entire interior.
take it off heat and let cool. when ready to cook heat pan and wipe out excess oil with paper towel.  then put back on burner and using a stick of butter grab one end with wax paper and move the uncovered part of stick around to coat interior of pan and cook away. when food is cooked take out of pan and let cool. next time when its time to cook heat pan, wipe out with paper towel and regrease hot pan. it will build up seasoning as you use it over time.
I think the secret is not letting pan get too hot so that the oils, butter/seasoning will burn. if you burn it you have to start all over again after scouring pan or pot clean.
 
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Hi Ro,

Welcome to Permies.
 
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Green University by Thomas Elpel
https://permies.com/t/243115/Green-University-Thomas-Elpel
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