Din panna är INTE ruinerad. JA! Vad som hänt är att du har bränt av det mesta av kryddan. Alla andra typer av pan skulle förstöras, men din gjutjärnspanna behöver bara avlägsnas och resesasoned. Om du har en självrengörande ugnscykel, är det ett bra sätt att helt lossa pannan. Du kan också kasta den i en het eld (som en eldstad, vedspis eller lägereld om du har en) och bara lämna den tills elden är ute och du kan röra pannan. För någon av dessa metoder ska panelen vara upp och ner.
En annan sak som du kan använda för att komma till den nakna metallen är ugnsrenare, i en het ugn eller inte, beroende på produkten. Återigen bör panelen vara upp och ner.
Kompletta uppdraget med stålull och skålsåpe, en SOS-vadderade skulle vara bra för detta. 
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Sehärförkryddaråd: Vad är Det bästa sättet att krydda en gjutjärnspanna?
Jag har nyligen blivit en linfrö konvertera, så min föredragna metod är den här, från Sheryls blogg , som jag först såg tack vare Neil Gs svar på ovanstående Seasoned Advice-fråga. Hela artikeln är värt att läsa, men här är hennes instruktioner för kryddning från början. Jag gjorde just detta till en gjutjärnspannar jag ärvde från min mormor. Resultatet var fantastiskt.
The Recipe for Perfect Cast Iron Seasoning
The basic idea is this: Smear a food-grade drying oil onto a cast iron pan, and then bake it above the oil’s smoke point. This will initiate the release of free radicals and polymerization. The more drying the oil, the harder the polymer. So start with the right oil.
Go to your local health food store or organic grocery and buy a bottle of flaxseed oil. It’s sold as an omega-3 supplement and it’s in the refrigeration section because it goes rancid so easily. Check the expiration date to make sure it’s not already rancid. Buy an organic flaxseed oil. You don’t want to burn toxic chemicals into your cookware to leach out forever more. It’s a fairly expensive oil. I paid $17 for a 17 ounce bottle of cold-pressed, unrefined, organic flaxseed oil. As it says on the bottle, shake it before you use it.
Strip your pan down to the iron using the techniques I describe in my popover post. Heat the pan in a 200°F oven to be sure it’s bone dry and to open the pores of the iron a little. Then put it on a paper towel, pour a little flaxseed oil on it (don’t forget to shake the bottle), and rub the oil all over the pan with your hands, making sure to get into every nook and cranny. Your hands and the pan will be nice and oily.
Now rub it all off. Yup – all. All. Rub it off with paper towels or a cotton cloth until it looks like there is nothing left on the surface. There actually is oil left on the surface, it’s just very thin. The pan should look dry, not glistening with oil. Put the pan upside down in a cold oven. Most instructions say to put aluminum foil under it to catch any drips, but if your oil coating is as thin as it should be, there won’t be any drips.
Turn the oven to a baking temperature of 500°F (or as high as your oven goes – mine only goes to 450°F) and let the pan preheat with the oven. When it reaches temperature, set the timer for an hour. After an hour, turn off the oven but do not open the oven door. Let it cool off with the pan inside for two hours, at which point it’s cool enough to handle.
The pan will come out of the oven a little darker, but matte in texture – not the semi-gloss you’re aiming for. It needs more coats. In fact, it needs at least six coats. So again rub on the oil, wipe it off, put it in the cold oven, let it preheat, bake for an hour, and let it cool in the oven for two hours. The picture above was taken after six coats of seasoning. At that point it starts to develop a bit of a sheen and the pan is ready for use.
If you try this, you will be tempted to use a thicker coat of oil to speed up the process. Don’t do it. It just gets you an uneven surface – or worse, baked on drips. Been there, done that. You can’t speed up the process. If you try, you’ll mess up the pan and have to start over.
The reason for the very hot oven is to be sure the temperature is above the oil’s smoke point, and to maximally accelerate the release of free radicals. Unrefined flaxseed oil actually has the lowest smoke point of any oil (see this table). But the higher the temperature the more it will smoke, and that’s good for seasoning (though bad for eating – do not let oils smoke during cooking).
I mentioned earlier there’s a myth floating around that vegetable oils leave a sticky residue. If the pan comes out of the oven sticky, the cause is one of three things:
You put the oil on too thick. Your oven temperature was too low. Your baking time was too short.
It’s possible to use a suboptimal oil for seasoning, like Crisco or bacon drippings, and still end up with a usable pan. Many (most) people do this. But the seasoning will be relatively soft, not as nonstick, and will tend to wear off. If you want the hardest, slickest seasoning possible, use the right oil: flaxseed oil.