Stripping a Cast Iron Skillet with Easy-Off Oven Cleaner | Plus Seasoning & Maintenance
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- เผยแพร่เมื่อ 24 ม.ค. 2014
- This video demonstrates how to strip a cast iron skillet using Easy-Off Oven Cleaner. Easy-Off contains lye, which is a popular chemical used in stripping cast iron. I also demonstrate my seasoning method along with what I do to maintain my cast iron cookware.
If you choose to use this method to strip a piece of cast iron cookware, please read the caution label on your can of Easy-Off. Once again, Easy-Off contains lye and it will burn you if you do not use adequate protection.
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This is the most civil, polite, down right friendly set of comments I’ve seen on a TH-cam video. Great video and awesome community here.
This is one of the most satisfying videos ever. Seeing that preseason gunk stripped off makes the skillet so attractive.
The relationship between human beings and metal is so beautiful.
Repeating from another video: Your videos on ironware care and usage are some of the best, if not THE best, on youtube that I've found so far. I've watch many. Thank you
for explaining this subject so clearly and in excellent detail!
I've tried your seasoning method on my newest cast iron skillet. I must say, you have it down to an exact science. The pause after 15 minutes at 300℉ to wipe away any pooling or dripping gives it one of the most even seasonings I've ever done. Thank you for sharing.
Lot of work for a frying pan. Never thought so much about such a simple thing. My grandmother taught me how to maintain these pans before I went to kindergarten.
GunnySGT1911 I am about to purchase some lodge cast iron but was dreading the sanding of it. This looks so much easier plus I don’t have a sander. The only thing I would do different here is give it another few goes in the oven.
@@janjbowman I've never sanded my lodges and they are great. I also use 100 year old griswold and Warner pans for reference. I still love lodge.
@@mmercier0921 That's nice, but for those whose grandmothers didn't teach us, it's useful info. My daddy was a long-haul trucker... Taught me driving skills that I only WISH others knew, but c'est la vie.
The Best Teacher on video for seasoning Cast Iron . The way I was taught by my Mom years ago .
You must have been a teacher of some sort because you were clear, consise and this has been the best tutorial I have seen and this weekend my whole lot is getting this treatment especially my old Wagner I just bought. Thanks for the knowledge!
I found a skillet at the Good Will with 1/8" to 1/4" of gunk all over the bottom of the pan. I'm not exaggerating when I say you did NOT see skillet anywhere on the bottom. It took several days for the Easy Off eat through all of that, but it finally did. That little skillet has become my best cooking skillet. Thanks for the tutorial!
My nana recently passed & left me her cast iron skillets. They were originally my great grandmother's. So they're about 80 years old now. I grew up eating out of these pans & I want to restore them... but I have the same issue! I cant see the bottom due to the crazy amount of caked on gunk! 😫 I'm afraid I'll burn the house down if I try the self clean oven method... so I guess I'm gonna try the easy off! Thanks for sharing your experience. I've had such a hard time trying to find the best method for my situation. Lol
@@laurasimmer9612 Don't be worried if it takes a week to get all the gunk off the bottom. I would check mine every night and then respray the Easy Off on it until the gunk was gone.
Is there any max amount of time to put the easy off on. I have a griswold that is caked with gunk on the bottom and want to try this method
Not being funny, but did you taste easy off for your first meal?
@@LamiksVideos1 No. It was exceptionally clean. I washed it and re-seasoned it thoroughly a couple of times after getting all the gunk off of it. I scramble eggs in it, and they don't stick at all. :)
I bought my first iron skillet in my early 20's and at 58 I am still using it.
They last forever. This guy is overthinking. For what he goes through... just soak the thing in acid and throw it in the dishwasher.
🙌🏽 Me too! I bought my when I was 20, I’m 50 now and still using mine.
For the life of me, i can't understand why everyone doesn't use cast iron. My experience with non stick pans is they only last a short time. Love my cast iron.
@@Dennis-sq2nm Same. To me I have my cast iron for frying and baking, my carbon steel pan for most of my cooking, and stainless steel for the rest. I don't think anyone in my family has ever owned a nonstick pan in their life. I didn't realize most people never cooked with cast iron or carbon steel before I started going to my friend's house or talked to my classmates about it. Cast iron and carbon steel are timeless and I wished they were more popular in today's age.
@@mmercier0921 That sure will remove rust, but will not make it non stick, which is what one hopes to achieve with seasoning it.
This was very helpful. I'm about to strip and re-season a cast iron pan for the first time, and this helps immensely. Thanks.
This is great! I've been looking around for a tutorial on how to season and maintain my cast iron properly and you sir have the best advice! Thanks so much! I can't wait to start loving my cast iron and using it more frequently now!
This is the best tutorial I've watched. Thank you so much for being clear and concise and so easy to follow. And the shot of your cast iron pieces blew me away! Just beautiful!! 100/10 would recommend!!
Thank you so much for posting and describing step by step the entire process. I have watched a ton of videos to get the best knowledge possible and avoid "rookie mistakes" and absolutely appreciate the time you took to share with us.
The Culinary Fanatic! Thank you so much for this video! Im 67 yrs old and can do this myself.Dont have to sand the hard way. Bless you for all your time you have put into to teach all your wisdom. Love your videos!
This was the best tutorial i've send so far on cast iron restoration, seasoning and maintenance. Thanks for being so thorough but also to the point.
Thank you!
Lee Murray if you like eating poison.
The worst Ive seen
Hence, why he uses the neutrailizing solution of vinegar and water. He got information from the Easy Off website, as he states in the video as to the rinsing of the lye. The vinegar (an acid) will neutralize lye (a base).
He didn't restore anything, just re seasoned a brand new pan.Restoration is bringing back a crappy rusted old pan.Duh!
This was the best demonstration, very comprehensive and easy to follow. I had a huge #12 14" Cast Iron skillet that looked horrible. Your method worked so well, I'm a fan for sure!! Thank you for sharing!!
I love your videos and wanted to thank you for helping me restore my cast iron skillets and ovens. In future videos, would you please turn up the volume because I have trouble hearing you even when my system is at full volume. Thanks! Keep the videos coming!
Man, you go on with life thinking you know how to do something and then you stumble across someone with a video like this that proves to you that you really don't know half of what you thought you knew!! This was some PHD level cast iron seasoning voodoo that I never even imagined. Thank you for this incredible post and resource of information!!
So glad I found your channel. After watching your videos I have re-finished all of my cast iron cookware the proper way and they look so much better!
Dude, your videos are excellent. Keep 'em coming!
I stripped my cast iron pan of its old seasoning. After applying Easy-Off, it's clean as a whistle, but it had a reddish hue. Serious Eats says the hue indicates not only rust but irreversible heat damage to the pan. How I could have damaged my pan through ordinary use just didn't sound right. So, I scrubbed my pan with Bar Keepers Friend, and the pan is now a nice, factory gray.
You would have to get the pan to temps far greater than a household stove could get to, to mess with the actual metal's tempering... They may not be 100% with that, and it could be rust. Did the redness go away after sanding / using steel wool?
@@Nords555 Oh, yes. I scrubbed it down to its nice gray color and seasoned it.
Thank you so much for making this video! I have had lodge cast irons for a few years and we didn't really have a good method to strip and season them. I used this method for the first time a few days ago and I love how it turned out! I will definitely continue to use this, thank you so much!
Thank you so much for a very detailed process on stripping and going through the seasoning process multiple times! Truly a gem of a video!
LOVE the video, but I'm tired from just watching you do all that work. I bought 10 rusty pieces from an estate sale. I better get to work as I want to give some of them for Christmas gifts. I can see this will be a labor of love. Welp, here I go! Wish me luck. Thank you so much for the video!
My thanks for this wonderful tutorial. Following these explicit directions, I was able to strip and reseason my cast iron, as well as my son's.
It was my most satisfying accomplishment during this second year of the pandemic! 😊
This was the most thorough cast iron cleaning and maintenance video I've seen. Thanks for sharing your expertise!
Very informative, thorough, well articulated, and easy to follow. It worked great for my old pans. There are a lot of people on youtube who could use this vide as an example of what right looks like. Thanks!
I want to thank you for putting this up. It was a big help! used a self cleaning oven to strip my pans, but used your seasoning method. I put a link to this video in my vlog. again, thanks so much. :)
Wow! I'm impressed with the number of cast iron skillets you possess! This video was very informative! I need to buy me some Crisco; something I haven't used in over 20 years.
Thank you for yet another quality video, and learning tool !! The detail and well thought out plan is great, and easy to follow.
Thanks for the video. 10 years old but the content still applies.
You are very good explaining all the steps which I will have to write down when I get ready to do this. My memory isn't so good but I could understand your reasoning for everything you did.
Been binge watching your channel and subscribed! You rock, Bro! I can easily see how cast iron can become a serious hobby!
Rich
This is the most rational video I seen on youtube regarding new cast iron seasoning. The cleaning step is so important, others did not even cleaning before using or seasoning.
This video was a game changer for me as a cast iron enthusiast. After so much trial and error, bad advise, and less than optimal methods I’ve seen on other channels I can say confidently that if you aren’t doing it this way you are doing it wrong! The seasoning method yields the best result every time. Thank you for the great and detailed tutorial!
That is one amazing DEMO !!!!
THANK-YOU !!!!
Just started stripping 4 pieces of cast iron, based on your "Easy-Off" process. This is really my only option, since I don't have a self-cleaning oven. I'm working on 3 Lodge pieces and 1 no-name piece. I'm looking forward to seeing the results! Thank you for making this video. Also, for anyone else attempting this, be sure to use the yellow can of Easy-Off as shown.. that is the most important part. The blue can of the same product does not contain Lye (Sodium hydroxide) and that's what strips/cleans the cast iron. Thank you again Mr. (The) Culinary Fanatic!
Rd
Ryan Ellis, thank you so much for pointing out the yellow can of Easy Off. It is very helpful.
I’ve had this video on my Watch Later list for over a year. Finally got a new Lodge and some time so I decided to strip all of my cast iron using this video as a guide. Can’t wait to see how they turn out.
I followed your directions. It Worked great! Saved me many days of scrubbing my older cast iron with steel wool. Thank you!
I like your slow-and-steady incremental approach.
I love this guy.... he has the best tutorials. I've done all my pans this way..... so happy. I highly recommend. Thank you Sir. For your time.
Are they pretty non stick with eggs and stuff?
That was a great tutorial; the best I have ever seen for seasoning and maintaining cast iron cookware. Thank you!
It's great to be able to see how much the skillet's appearance changes with each successive round of seasoning. Very helpful video, thanks.
Thank you for this video. I seasoned my skillets all wrong and they were left gunky. Looking forward to trying this because I don't have any other method at my disposal.
Excellent video. Great production value not to mention attention to detail and good information. We will be trying this soon, but first we need to get the rust off. Thanks for making such a good video (nice fades, clean cuts, no unnecessary chatter, no ridiculous background music) well done!
Thank you very much for taking the time to do this video. Finally, a doable way to strip a lodge and season without power tools and a sander. Appreciated it! V
Thanks, this video helped me to strip and reseason my favorite skillet that I thought was ruined. I appreciate the details and explanations.
I consider this the bible for stripping and maintaining cast iron pans and have forwarded this link to countless people. But for new Lodge pans, I do sand the cooking surface first. It's no big thing, really, but it does greatly enhance the effectiveness of the pan. I start with a metal brush attachment on my drill, then hand sand in two stages, first with 100 grit, then 300 for the finish. All this takes about 20 minutes. Combined with the instructions from this great video, you end up with an ultra-smooth cooking surface.
Do u sand after the easy off or before? Thanks for sharing!
Never thought i'ed be watching a guy clean a pan on the web, but I got a Dutch oven for camp out cooking and needed to season it. Your system is outstanding! Really appreciate the detailed instructions. Thanks a lot for making these vidieos and best of luck.
Thanks!
This procedure made my cast iron like new again. Absolutely amazing! Thank you very much! 👏
Your second step is genius. You are the man! I love my pans now that I used this process.
Thanks for the "wipe it all off" tip! It builds much better and even seasoning than a regular thin layer of oil what i used before!
i just bought lodge's 5 piece set and am LOVING it! wish i had started with CI years ago.
thanks for the video and also enjoy your others as well.
Thank you thank you! I've been so frustrated with my cast iron skillet that I gave up. I'm so delighted to have found this video and am encouraged to strip & reseason and actually use my skillet!
Great video and you did a great job explaining the steps. I'm definitely going to use this method to re-strip and re-season my pans.
Your videos are very helpful. I inherited a cast iron skillet from my grandmother, purchased 2 small skillets from an antique shop, purchased a large 12 inch with the extra handle from Walmart I think, about maybe 10 - 15 years ago, and lastly a dutch oven at an antique shop about 3 months ago. They all need to be cleaned, they are in different stages of destruction. I've made every mistake also, including leaving them in storage for a couple of years. Now that I have them all back I'm anxious to get great results using your method!!!!!!
Good thing about cast iron is they last forever. I know this was 6 years ago but I'm sure they came out great!
@@adamcarson3363 They did, and several others after that. Lol.
Best I’ve seen as well...thx for the tutorial!
Great video! Very informative on how to clean and season our skillets. I will use your techniques and get mine shined up! Thank you!
Came across this video and this is now the ONLY way I care for my cast iron. I get a lot of compliments on how gorgeous my pans look, thank you so much for teaching me how to do this!
Your Video is spot on Sir.. Very well done and very clearly explains. Thank you for sharing this with folks. I use this exact method... except with Lard and after the 200 deg, then 300 deg... wipe it, then I do one hour at 400, another hour at 450.. let cool and repeat.
Brian Gochenour
YES to using real lard!!
My wife was aghast that I would use Crisco. It took my son, a chemist, to inform her that after sitting in the oven at 400 degrees for 2 hours, it was no longer Crisco, but a polymerized coating on the pan, not much different than the polymerization of the "healthy" oils one might use on a pan and that one would not be soaking their food in unhealthy trans fats while cooking.
Just stumbled on your video and am very impressed with the presentation. I learned quite a bit about how to care for my cast iron cookware. Thanks for the lesson.
I have learned so much from you! Thank you. That's a great looking collection of cast iron.
Thanks sooo much for this video. I assume this would work on carbon steel pans as well?
This video was awesome sir!
I need to redo my 10 and 12 inch skillet..thanks for a great video
Thank you :)
Excellent information and excellent camera work, very well done and appreciated a great deal.
Thanks for the clear and informational video! I appreciate the information you shared and also the delivery. You're awesome!
This video has hopefully helped avert the disaster which occurred with my previous cast iron pans. They were pre-seasoned Lodge's and I put them aside after minimal use because of the rusting. I wish I had known to strip off that seasoning before. I bought a 14-inch pizza pan last week and followed this procedure and I am so thrilled. It has even inspired me to buy a few more pieces of Lodge cast iron ware. As for my rusty Dutch Oven and Skillet, they are soaking in a molasses bath (another superb video I found on youtube) and I will be following the seasoning procedure in this video to get them back on track. Thank you very much, Mr. Rogers.
what do u use to clean ya cast iron after cooking. cause if it rusts u probably cooking high acid food in them or use soap.
Yeah, what Daniel Karlson said. The rust has nothing to do with the pre-seasoning that comes from factory, but what you cook and how you store them. This guy likes to remove the factory's seasoning for safety reasons such as lodge company using weird chemicals, which are unknown to us and can be carcinogenic. It is not because they will rust faster.
The best video by far. This video will be shared with The Cast Iron Mafia group on FaceBook.
MrSuperbee1 Lol .
Thanks for sharing. I used your method on my old skillet and it worked great. Again thanks.
Awesome! I was able to restore my old Dutch oven and get it ready for use. You made one happy Scout Master.
Great post, learned a lot.
Thank you :)
Thanks for this video! Question: I followed all the steps to the first 15 minutes in the oven at 200F - but the skillet came out covered in a thin layer of rust! What to do now? Apply Crisco anyway, and continue, or vinegar bath and start again? Or another suggestion?
Thanks for this video, I saw a lot of them, and this one seems really good, some people might think it is a lot of work, but it really works, thanks again.
Thanks for the video, I just stripped and seasoned my first two Lodge Skillets using this method and I love it..... Thanks
When you set the oven to 300 degrees do you count from that very second 15 minutes or do you wait until it's preheated to 300 degrees and then count 15 minutes
Good show! Now I have to re do all my pans, Lol.
Best video on the web for cast iron seasoning. I used this method on a vintage skillet. The skillet is pitch black and looks great.
That was another excellent video from you about cast iron stripping and seasoning! Another well done job!
I have a Lodge piece (new to me, but old store stock from the 70s, made before they pre-seasoned their merchandise) in my oven as I write now. It is on the third layer of seasoning prior to it's first use.
Question: Can I do the 3 seasonings over several days as long as I finish the 200/300/400 process each time?
+LadyBlackHorse Yes, it always takes me a couple of days.
Put in oven and set to 200 degrees. Heat for 15 minutes.
After 15 minutes Season skillet. Wipe out excess away oil.
Put back in oven and set it to 300 degrees for 15 minutes. Remove and wipe excess oil.
Put back in oven at 400 degrees for 2 hours.
One seasoning cycle is done.
Put back in oven and preheat at 200 degrees.
After 15 minutes, treat skillet. Wipe excess oil.
Put back in oven and set to 300 degrees for 15 minutes. Wipe excess oil.
Put back in oven at 400 degrees for 2 hours.
Your done!
I'm going to try this after not having success with other methods.
When you heat skillet you open the pores.
I preheat hot before cooking, apply a thin coat of oil, then let it stay on stove top at like not smoking but hot, anything above boiling but not smoking... To let the oil seep into the pores and the whole pan to be one temperature...
I like using a lid to preheat my pan.
Do not get the skillet to hot when cooking, it's gotta get real hot but do not use the highest setting electric.
Seasoning is the polymerization of whatever oil... Crystalline structure homus
Sounds like a waste of time honestly. You want to get the oil to its burning point. Polymerization only takes place after that happens. Your oils are not typically going to burn at 200°. You likely need to get your pan up to 400-500° and start seeing smoke. I do this on the stove top and add layers every few minutes. I season a pan in about 45 minutes using flax oil. When it starts to burn you lower the temperature because you don’t want to burn off your seasoning. Once the smoke decreases you add a microscopic layer of oil then crank up the heat until you start seeing smoke, then lower then add a new layer etc.
@@AereForst you sound like you think you have a good idea what you're talking about but you're wrong. Did you even watch the video? He increases it to 400 degrees. Also you can't burn off the seasoning. The smoke is from stuff that isn't part of the seasoning so let it burn.
Great video!! Thank you. I started working on a 12” lodge skillet today.
I'm using your method to strip and reseason my pans. Your video is excellently executed. Thank you!
And after 4 cycles of seasoning it looks just like it did on the shelf at Academy Sports!
When you store your Iron for any length of time, HOW do you store it?? I was told to put paper towels or news paper between them for moisture absorption if it's needed. What's your advice?
Great information and explained very nicely. The pan turned out great, Thanks TS
Man, your maintenance regimen changed my game! I'm no expert but I just used to do the old traditional thing I learned from the fire department my mother in law which was to do the boiling water to clean and then just rub with oil and let it sit wet. Not anymore! I do exactly what you do now (except I haven't bought a lodge scraper yet so I just use a 2" plastic putty knife, works great!) I get the Scotch-brite blue pads, shop towels, and put on a maintenance coat of oil after cleaning, its never been easier and my pan has never looked better! Thanks!!
Crisco was a tank lubricant during WW two.
It was the substitute for lard....which is actually much healthier.
@@tobywinter1 TANKS ARN`T WORRIED ABOUT THEIR FIGURE.
@@tellmesomething2go lol
@@tobywinter1 you lol.
Hello, thank you so much for the information, very useful! Quick question though, if you never use soap to clean it, how do you clean this type of pots and pans, what do you do with the tools use shared with us (lodger and green scrubbers) to clean them with? Thanks again.
Silvia Rosich - I am not sure I understand your question.
Ok, at the end of the video you said that the only two items you use are the lodges and the green scrubber. You said that after the grill/pan we should not use soap (or that you never use soap ). My question to you would be, how do we get rid of the grime on the grill?
"if you never use soap to clean it, how do you clean this type of pots and pans" I just use water. I use the Lodge scraper to get any stuck food out of the pan (the straight edge of the scraper for the bottom of the pan, and the different corners of the scraper for the corner of the pan), and then a quick wipe with my Scotch Pad (yellow or blue, never green -- the green is too abrasive and you may scrape down the seasoning). Lastly I just rinse well once in hot water and again in cold water, then dry it. Before putting the pan away I rub it down lightly with a paper towel moistened with oil. I don't always heat the pan after washing like Jeffrey Rogers does in this video, but I probably should.
+Silvia Rosich You are definitely not making any sense!
Thank you for your tips. That's has now been resolved.
great video last week i went online to find out how to season cast iron as i had just bought 6 cast iron grates for my bbq ihappened onto your video you had 5 older crusty looking cast iron skillets i was so amazed that i went on kijiji in the city i live here in canada bought 8 skillets i was hooked and fasinated i see you have quite the collection i would really like if you did a video telling a story about some of your peices yuo have one of the best videos of all i haved watched keep up the great work thank you
I just want to say "THANK YOU SOOOO.. MUCH". Your are the true hero of time.
Preheat the pan to 90C, about 200F in oven or heat up some water to boiling, drain and wait a minute while the water steams/dries off.
The oven cleaner will do the same job in 5 mins! It does give off a lot of fumes at first though. Do not let it dry out (the plastic bag looks good for this) Works a treat, just speeds the reaction up.
I read this on a can of oven cleaner (Leave on overnight, or pre-heat the oven to 90C and leave for 5 mins)
When you do this method to remove the pre-seasoning, does it make the pan smoother (more than before it was cleaned)?
That "preseason" is teflon and at extremely high heat (which these are designed for) it gives off toxic fumes. Also it tends to chip off after a while. I've found it in my food before.
@@vivictus7165 There should be no Teflon on cast iron. Preseasoning on cast iron means it was seasoned at the factory. Usually it is a vegetable oil that is sprayed on and the cast iron is passed through a large oven so larger quantities can be processed. Double seasoned means the cast iron was treated twice.
Did you get an answer - I have the same question
That's some fine looking CI you have there, Jeffrey! Nice tutorial too!
You know how to explain everything very well thank you for taking time to help us with your video
I went through all the steps to season my new cast iron skillets and they came out with a copper finish. I didn’t expect that.
This video is great! Was wondering if you have this process written out step by step anywhere? Along with supplies needed?
Fantastic video. Thank you so much and I can't wait for the warm summer weather to come that I can do this outside. I appreciate your time and knowledge.
This video was super helpful and straightforward. I chose to use flax oil because it's been hanging around in the fridge from the last time I seasoned my fry pans. Flax seems to need more rounds of baking (6+) but the method in this video is the best I've tried. Nice smooth finish unlike previous attempts. Now just need to cook and never wash to get a nice build up for non-stick cooking.
Awesome tutorial. 17:07 Is a beautiful sight my friend.
EZGlutenFree - Thank you!
You don't use crisco, you use Flaxseed oil.
@@mysticjbyrd I think he’s talking about the INITIAL seasoning. Martha Stewart also recommends Crisco for initial seasoning of carbon steel and cast iron.