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Ridiculous ritual. Just wash the damn thing with soap and hot water. Use the scrubbie if needed. Rinse, dry and put away. Simple. That sheen you see is not seasoning, it’s just residual oil and grease. The pan should not be shiny when you put it away. Save the oil for cooking.

Too much oil.. I don’t use soap nor water. Just heat, salt, and oil. Will throw in oven for 45 min if it’s new. Maybe repeat the next time I use it. Enjoy!

look up cowboy kent rollins.. his process works... your process does, but just a good heating won't leave a great seasoning coat... another thing i like to do , is deepfry in my cast, it does very well to help the process..

Tell the truth... you have the original box and manual for everything you own dont you?

Use a broom. Shovel fucks your deck up

When it hit the nail I instinctively shouted "UGHHH!!!" It never fails I hit a sudden obstruction and jam the handle directly into my stomach! This may be something to add to your winter prep. It may be more comfortable to look for proud nail heads when it's still 50 degrees out. 🥶

I can believe this works. All my pots and pans after i wash & dry, i spray with olive oil with a spray mister every time i use them & every pot & pan i have is very well seasoned.

wooooow amazing thank you

So much false info in here. Just goes to show anyone can make a video and put it on TH-cam.

You could shrink a bit of heat-shrink tube onto the spout of the second jug, so that the end of the tube fits into the final bottle. Also you could probably find a spout that fits the original jug.

You could take a step bit to bore out a hole in the cap of the first bottle. Take the fancy tip off of the 3rd 'nice bottle' and fit it into the hole. Use some super glue or hot glue to adhere the two pieces and eliminate all of the fuss of changing bottles.

Great idea.

Nice tutorial. Very helpful for a newbie. Thank you.

Probably the worst seasoning video I have ever seen. Check out Uncle Scott and Tom Wade to do it right.

Achievement unlocked: Cast Iron

I heard you're supposed to bake it for a while too. Too much cooking smoke for my apartment 😩 wish I could

UHM😳 yknow what w dude😶🫡

I imagine the brush as a giant bee (from the colours) 😂

Why ?

I really appreciate the wood shavings tip! My husband is in the process of building me an outdoor loo. The floor, walls, and window are up, just waiting on the roof, which will be clear to let plenty of light in, and we're looking for a door. We're on a well, and I just hate wasting precious, wonderful tasting water.

I just had this same idea and thought, “Someone has got to have come up with that already!” Thanks!

My issue is I make sausage patties every morning. Electric stove nothing higher than a 4. After cooking sausage. There’s residue left. I always put a tablespoon of oil in the pan after heating it for 5 minutes. I rinse afterwards dry off put on a burner with it on for 2 minutes. Add a wee bit of oil and wipe it off. Wondering when the residue of sausage will stop. No issues with the fried egg.

Thank you

Instead of packing down the dirt the size of your shoe you just pack down dirt twice the size of your shoe 😂

anybody know if this is still a thing?

Do you have more info on the hanging part of your vermicompost system?

that's exactly how i do it bro! Ain't nothing to it!

Brilliant non-traditional application of the Kaizen foam!

Where's fkn browsersssss!?!?

Thanks for the video. For Mac users, how do we use stream deck as an administrator?

Using mild detergent is fine for cast iron there is no lye in it like back in the day

Great example of 'critical thinking' , especially for those of us on a tight budget. Loved it.

Thin layers, build up over time. Definitely hit the bottom once a week too, that's where the heat comes in so there's wear.

I am happy your pan in non-stick, but something is a miss. If you leave oil in the pan, it will become tacky (sticky), and not give you the result. Use an oil which has a high smoke point. If this works for you that's great, but to others, highly recommend using just enough oil to paint the pan, then let it cool and wipe out any and all remaining oil. Thank you for taking the time to make and share this video. I'm curious to hear if you experience the sticky oil. Also, I have the same stove. Love it. Cheers

Just use the pan every day. That's the way to make it non-stick and keep it non-stick. The seasoning regimens that are all over the internet are useful, but seasoning comes from use. And you can certainly use dish washing liquid on cast iron. Sometimes you need to. The seasoned surface is carbon that is produced by the heat. It's not affected by detergent. Just don't use a metal scrubber on the carbon surface. That will scrape away the seasoning that has accumulated. Simmering acidic foods for a long time will also loosen the carbon. But dish soap does not.

Cast iron, especially the way Lodge finishes it, is highly porous. If you don't want something to stick, you either have to float it on oil, or put a little oil in and bring it to temp before you cook. When your done, wash with water immediately, stick it back on the burner and cook all the water out before you put your oil in. (Bone dry - may even turn a little white from prior food stuck in the pores.) Then oil it with just a small amount. The cast iron will suck in the oil and cement whatever particles are left to the pan and start turning it to a dark black. After a while (couple hundred dinners cooked), the bottom of the pan will smooth out (break in) and your pan will truly be seasoned. Pro tip: Go get your self a high quality 1" Purdy brand paint scraper at your local Sherwin Williams paint store (only place I can find it now.) and make it a part of your kitchen utensils. Forget the stainless scrubby and razor scrapers. If you really want to like your pan, before you do anything, get yourself an orbital sander and spend a few hours in the garage working down through the grits to a fine finish on the bottom. Or if you have the money - start out with a ButterPat. Good luck - cooking with CI is the only way to go!

That is a-lot of oil you leave on the pan. I imagine if you used that much oil on ANY pot or pan it would be non-stick. 😅

Seasoning is myth. You dont need to season at all. There is youtube who did scientific experiment frying egg with season or not seasoned cast iron. They were both non stick. Only factor is heating the pan hot enough and it will make it non stick. But key is you need it hot enough that it will create laden frost effect. You should continue cooking normal it wiill season itself automatically. You said you dont need to make it smoke but actually you do need to get close to that temperature where it starts smoking.

Your pan looks nice. My two cents (the Internet is full of people with their two cents): 1) I would completely dry the pan before adding oil at the end and 2) it could be a bit messy to leave a thick layer of oil in it when not in use. A very thin layer of grapeseed oil applied to a dry hot pan and heated up to smoking keeps my cast iron in good condition (and not sticky) after every use..

Excellent improvement!

Nice tutorial - thank you!

I appreciate the video..I will try this tomorrow at my job. To think lean. Thanks😊

Great example

Thats sad bro... Id make something legit in my shop. Can you weld? Its pretty easy, its difficult to make pretty welds but anyone can weld. Just grind it down afterwards. Make a sketch, add the measurements you want it to be and go wild.

I love that this also works to give your customers confidence, and also that you’ve included technical info. Nice.

🫡🇺🇸🇮🇱🏴󠁧󠁢󠁥󠁮󠁧󠁿

Very honest and useful video! Very well done, thank you!

Great improvement

Really nice 👍👍🍻

This is so janky but I love it