query: preseasoned pan - now blackened and chipping
positive_passages.docid: 36762
positive_passages.text: Cast iron pan has black residue on it
negative_passages.docid: 51565
negative_passages.text: Pinholes in new cast iron pan
negative_passages.docid: 140801
negative_passages.text: Glossy materials not rendering correctly
negative_passages.docid: 5750
negative_passages.text: un-ghosting or un-meshing my model
negative_passages.docid: 74662
negative_passages.text: water spheres on a hot pan
negative_passages.docid: 157368
negative_passages.text: How do I fix a cast iron pot that was heated empty for hours?
negative_passages.docid: 154260
negative_passages.text: Why does my sourdough starter have in the top the liquid separated from the flour?
negative_passages.docid: 67707
negative_passages.text: Extrusion creates black artifacts
negative_passages.docid: 128399
negative_passages.text: Material is always black and on Cycles
negative_passages.docid: 105824
negative_passages.text: Is there evidence that adding salt to water prior to boiling can damage a stainless steel pan?
negative_passages.docid: 131193
negative_passages.text: Should I season a Teflon-coated stainless steel frying pan
negative_passages.docid: 2311
negative_passages.text: Cause of black artifacts in render?
negative_passages.docid: 18960
negative_passages.text: power outage/frozen meat
negative_passages.docid: 37284
negative_passages.text: Is there a name for the mushy sludge that forms around/beneath meat as it cooks?
negative_passages.docid: 157064
negative_passages.text: Is convex surface normal in cast iron skillet?
negative_passages.docid: 89490
negative_passages.text: What causes the crown of the bread to crack during baking?
negative_passages.docid: 71511
negative_passages.text: How can I stop fish from sticking to a stainless steel pan?