It’s amazing to me that whenever I have a question about how to proceed with working on my cast iron pieces I always find just the information I need on your channel. Thanks so much for the help.
Great looking little stew pan. Good point about not leaving any metal object in a tank of vinegar unattended. I sharpen files with vinegar. The reason it works is the acid removes iron atoms just as fast as rust. If I leave a file in the vinegar too long it will remove the teeth. Pans would be deceptively easy to leave in too long. They typically don't have sharp edges that show the effect quicker than the larger flat surfaces. I'm glad you pointed out the accelerating effect of pitting. The iron is removed from every surface at an equal rate. The pit gets wider twice as fast as it gets deeper. Porous areas of the iron can dissolve quickly, turning spongy. Great vid.
Thank you for your comment. You have described the process into much more detail than I did on the video. I tend to leave out details occasionally. It's so easy to ruin a piece by accident when you don't understand how the process works. I can't wait to try this out on a really rusty piece.
@@castIroncookware I learned by trial and error to not put threaded items in vinegar. I was cleaning a saw set that wss really rusty. The was an adjustment thumb screw that was stuck. When I pulled the tool out of the vinegar the next day the screw still had threads but it fell through the threaded hole. 😠😤
I cleaned my old rusty cast iron cookware using this method, am very happy. Now I only clean with hot water and mild scrubby, dry and spray lightly with cooking oil, wipe out with dry cloth and put into oven with light on. Love it, now no sticking. Thank you for this tutorial.( did not use sos pad though, soap big no- no, just steel wool only.)
I just found a dutch oven my daughter gave me yrs ago, in my shed. It is a wenzel 1887 cast iron cookware. Never been seasoned or used. Has a little rust on the lid, so i am going to clean it up, using this technique, then season it
You are so very welcome. Your comment encourages me. I learned something on this video as well because it was a first for me too. But I believe I'm going to be using this process a lot more in the future.
Thank you for this tip! I had purchased a good sized hanging copper pot, with iron handle and stand. Obviously used outside due to the condition of all. Cleaned up the copper and had tried to wash off the rust on the handle and stand without much success. I re cleaned the copper inside and out, and used your method for rust removal on the handle and stand. It worked great! Since the metal handle/stand will not be seasoned and intend to display this item inside, oiled all well with white mineral oil (UltraPro) to keep rust at bay. 👍🏼👍🏼
When I clean cast iron in the sink for the final time I use hot water so that when I am done it will dry fast for some oil to be put on , works awesome
Amazing! I'm trying to clean out a 5 gallon junked-out steel bucket that I found in the desert, cause I wanna make a foundry out of it. But it's riddled with rust and 5 gallons is a lot of vinegar! You just proved it's possible to do it in a way more economical fashion and in a single afternoon. Brilliant! 👏
Thanks for the spray idea. I’ve got a Dutch Oven that is pretty rusty and I’ll give this method a try. Otherwise I’d use quite a bit of vinegar in a tub to get it completely submerged. Thanks again!
Great to know how easy it is. Looking for your video on how to get the cast iron seasoned. i will be seasoning out side. I have a Big Green Egg that can reach 500 degrees. Everything we cook in it taste great with that good smoky smell. I wonder if Cast Iron seasoned in this would "smell" like the lump charcoal smoke smell?
my husband used my dutch oven many times for 30 years to fry fish in.I now am able to use this in my kitchen.The inside looks beautiful,but the outside which he never cleaned,has a quarter inch of burned on oil how can i remove this,any ideas? your video is so helpfull,im glad i found you
You can spray the outside with Easy-Off oven cleaner. Just avoid getting to close to the rim. You can spray it with the lid on and rinse with the lid on. that may help.
I’ve found that if you just apply the buzzy wax while it’s wet and hot flash rust won’t appear. The oils will repel the water so there’s really no need to dry it. It’s actually the exposure to the air that causes the rust. Proof of this theory is to take a stripped cast iron pan, get it wet, then put it on the stove. As the pan dries you’ll actually see the flash rust form as it drys... This was how I figured out to seal the pan right after you clean the rust off while it’s still wet from very hot water. 1. Clean rust via whatever method...vinegar bath, scrubbing, Brillo pad etc. 2. Wash pan with soap and very hot water 3. Rinse very well with very hot water. 4. Seal with buzzy wax while wet. 5. Wipe excess buzzy wax off until it appears dry. 6. Put in oven at 500 degrees for 1 hour. 7. Let sit in oven and cool to room temp to prevent warping. 8. Repeat buzzy wax coats until preferred result is achieved.
This method really works. I usually do a quick wipe over to dry somewhat before applying the seasoning oil but like you said, it is not necessary. I have found that the oils on my hands when doing multiple pieces actually gets a head start with coverage on following pieces.
Oh , go ahead use that vinegar full strength ! ( I put a six inch cast iron skillet in a tub of vinegar .... and forgot about it .... for about a year ) It came out fine , in fine pieces )
Hi, that is a really cool little pot, good job. We had to change apartments and has electric stove, so hard using my cast iron but.. in bottom drawer put my cast iron griddle/grill pan, a Panini press with weight both slotted, and a 12" skillet, daughter did self cleaning oven a few times, some crud went in drawer and on pans, think this method will work? Can't find the scrubby you always use? Can I go from vinegar to sos pad or use chain first and sponge then sos? I'm stumped 🤔, I hope I find little pot like that lol, tyvm
For lightly rusted pieces such as the one you used, I generally just use steel wool (Brillo/SOS) with minimal scrubbing. I would like to see you use this method on a piece that would generally require a 20-30 minute soak, minimum, and see the results. I do like your videos and that can be get helpful. I love your hunting cast iron videos especially since it gives me other locations to check out, once I make that trip into Alabama from GA.
How many times can I use vinegar solution ? My fry pan, after 3or 4 times still showing brownish color when rinse and wash with dawn soap. I hope you’ll take the time to answer my question. I’m also trying to clean a large size pan that has so much built in “stuff” after 4 times using the easy off. Thanks for your great, helpful videos.
There is a point to where you are better to just start the seasoning process. You will always get a little bit of residue until you at least get one round of seasoning on it. I would suggest that after washing, add a coating of oil before drying to avoid flash rust.
@@castIroncookware wow, didn’t seasoning, yet. Did I ruin it! Thank you so very much for your help, and answering. I got rid of my old ugly😅 Teflon pan! I do hope I’ll be using cast iron, as soon as I finish seasoning . Your videos are so helpful!
Please please how many seasonings in the should one cast iron have? And for how many minutes per seasoning? It's my first to scrub the rust off my cast iron griddle. I came across your video and your method is so simple. Please help.
I have a wagner ware #8. It is so heavily rusted! Tried and tried to clean it. Seems like the min. I get any rust off, comes right back. Not as bad as it was. OUCH. Tired of cleaning it. I have lots more cast iron. Was given to me. I love watching you hunt for collectors pieces.
Have you tried a lye bath to remove the rust? It works really well to clean and strip old pans. It's one of my favorite methods. (5 gallons water + 1lb lye). You can let a pan soak for days and weeks in the solution. The longer it soaks the easier it is to clean. I once left an old Wagner in lye for almost 6 months (because I got lazy). Didn't hurt it at all and cleaned up in a snap.
I have a bean pot that is over 60 years old for sure. It belonged to my mother and she would use it outside on a open fire to cook her beans. I have cleaned it up and on the bottom it has LA 9 on the bottom. Can you identify who the maker is? I have been unsuccessful in finding any pics on line that matches it. It does not have legs. My mother always used it over an open fire on a tripod. It also has a nice basting lid. Thanks so much.
Your finished product looks to hv a slight dark red tent, which is what I’m experiencing after having used vinegar also. My pan is now well seasoned, but it has a slightly dark reddish tent. Is that really ok?
Some pieces of cast iron darken up different than others. I have a few that stayed bronze colored for a long time and then they finally turned black with use. Just keep using it and it'll get better as time goes as long as it still does not have underlying rust.
I love your videos, but I have to disagree with you a bit. I have had pans with pretty good rust on them. I have let them sit for a couple of three days in a 25% vinegar bath with no problems at all. I just had an old very rusted axe head I let set overnight 50/50 mix of vinegar bath and all the rust was gone and it left no pitting at all. but hey there is certainly nothing wrong with your methods! please keep the videos coming. I am a southern boy/old man in SC,,,,,,,,,,,,,,,
The tricky thing is that every piece is different with different properties. Even though they all are iron, there are so many different Trace elements involved. Some might react to vinegar without any issues While others have problems. It's best to watch it in order to catch it if it reacts adversely. This is the first time that I tried this process with a spray bottle and I think it proved to be a viable method.
Hi Ms. Winnie. I had good results with canola oil while working in Entebbe. While I have grown to prefer the beeswax based seasoning, there are many oils you can find at market which work really well.
I have a Wagner Ware chicken cooker . I use the top for a skillet sometimes , but , the bottom is a little bit rusty . I'm the BEST procrastinator in the world !!!! ( I guess it's nice to be great at something at least ) I dread fixing it , I'm going to have to do it in the warm weather outside ( something to be said for that happy Wife happy life thing ) !!!! I'm going to try the vinegar first ( We won't tell the Cowboy bout the brillo pad though He might stripe MY legs ) !!!?
Rust comes back again because you wash your pan in water again after white vinegar. Here is why it happens. First wash the rust off your pan with a steel wool pad and abrasive detergent. Then use white vinegar to remove the rust and prevent it from coming back. Then wipe your pan with a dry clean cloth. Do not dry your pan on the stove after white vinegar. Because vinegar evaporates faster than water and the rust will quickly return. Now grease your pan with some oil or fat. Now you can start cooking.
Tbanks for this! Where did you get that little scrubber? I need one! A friend just gave me a 10 1/4 inch modern Lodge deep skillet that has a little rust and some of the seasoning has been scrubbed away. I would never buy a modern Lodge - I love my old CI - but since I have one and because it was a thoughtful gift I want to restore and use it. I tried SOS which took off some of the rust but not all. It isn’t rusted badly enough to need a vinegar bath . It has been sitting on my stove top waiting patiently for me to figure out what to do next. Now I know! 🤗
Cast Iron Cookware Thank you! I'll look for it next time I go to Walmart. Update on my modern Lodge deep skillet: I got rid of surface rust the way you said in this video. I had to do it 3X cause some areas had deeper rust than others. It hadn't been used much but some moisture got into it. Once the trust was gone I dried it well, heated on stovetop, rubbed Crisco inside and out and wiped off excess. Then I put it in the oven upside down for its first round. Will repeat 2 or 3X, whatever it needs. Your vinegar spray method is much easier and more economical for pieces that aren't severely rusted. I didn't have a lid for it so got one on Amazon. Lodge lids are made in cast or glass, standardized to fit all their same diameter pans. I got a glass lid so I can see food cooking. It is 10 1/4" so if I ever get a standard Lodge skillet or Dutch oven it will fit them too. (I know you know this so I am saying it for other subscribers.) I'm not used to modern Lodge because of the rough surface. But the helper handle is a great feature. I'm confident this will be a good cooker once I get it seasoned. Thanks again for great info!
to remove gun bluing just soak the barrel and exposed parts in a bath of only white vinegar for no more than 20 minuets. Then rinse and soak it in a baking soda bath for a few mi9nuets to neutralize the vinegar. never soak the internal parts.
Occasionally the SOS pad leaves little bits of metal. I just want to go back with dish soap in order to make sure I've washed away all the little bits. Buzzywaxx is just my personal preferred seasoning oil. It has a blend of canola, grape seed and beeswax. You can use Crisco, Pam, lard or whatever seasoning oil that you prefer.
I don't know from what I have seen I don't know how much the vinegar helped it takes way longer for the full strength 5% vinegar to do much much less at 2.5%
It is a blend that I used to use and indorse before I put together my own blend. "Easy Beezy" Cast Iron Seasoning. Their product works fine and I still have a friendly relationship with them but I think that my blend and delivery system is an improvement and it plays a big part in keeping this channel going. You can find Easy Beezy at cicookware.com
@@castIroncookware ayyyye a reply from the man himself lol yea I had one pan that still had rust spots I seasoned over and got me some lye concentrate hopefully it works ill try it on a small test pan im still learning and wanna be the best in my area
Hola raza. Basica Mente dice que uses vinagre para limpiar El sarro en cualquier sarten the hierro. Despues de que dejes 30 minutes mojado en vinagre usa una brocha para quitar El sarro. Despues con jabon e agua, limpia El sarten para quitar El resto del sarro con esponja de metal. Ya que Este limpio sin sarro agrega un aceite, grasa o manteca. Dale una pasada, ya que Este engrasado, enjuagalo Bien, Vera's que El agua no se le pega al sarten e SE le escurre. Cuando veas Esto entoces seca El sarten Y listo.
Who do you believe? Cleaning cast iron with vinegar water goes from your opinion of 20 minutes - to another man’s method of two or three days soaking! I have others wanting you to use oven cleaner, Now cook food in something that’s been cleaned with oven cleaner, I don’t think so! While the other idea is using vinegar and baking soda! I’m not sure how to clean my five dollar find, a rusty cob pan! Who do you trust?!
Vinegar will only remove rest. The reason why I stick to 20 minutes is because if the piece is very pitied, the vinegar will dramatically eat away at the surface. The easy off oven cleaner in a bag method only works for old organic seasoning and it works pretty well. A good washing with dish soap and water will take care of any residue. Contrary to popular belief, cast iron is not pourus and cleans up easily.
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I love the step by step instructions along with a visual demonstration. Very helpful video for cast iron fans.
Few tutorials are as informative and calming. Thank you.
It’s amazing to me that whenever I have a question about how to proceed with working on my cast iron pieces I always find just the information I need on your channel. Thanks so much for the help.
You are so welcome!
Great looking little stew pan. Good point about not leaving any metal object in a tank of vinegar unattended. I sharpen files with vinegar. The reason it works is the acid removes iron atoms just as fast as rust. If I leave a file in the vinegar too long it will remove the teeth.
Pans would be deceptively easy to leave in too long. They typically don't have sharp edges that show the effect quicker than the larger flat surfaces.
I'm glad you pointed out the accelerating effect of pitting. The iron is removed from every surface at an equal rate. The pit gets wider twice as fast as it gets deeper. Porous areas of the iron can dissolve quickly, turning spongy.
Great vid.
Thank you for your comment. You have described the process into much more detail than I did on the video. I tend to leave out details occasionally. It's so easy to ruin a piece by accident when you don't understand how the process works. I can't wait to try this out on a really rusty piece.
@@castIroncookware I learned by trial and error to not put threaded items in vinegar. I was cleaning a saw set that wss really rusty. The was an adjustment thumb screw that was stuck. When I pulled the tool out of the vinegar the next day the screw still had threads but it fell through the threaded hole. 😠😤
I cleaned my old rusty cast iron cookware using this method, am very happy. Now I only clean with hot water and mild scrubby, dry and spray lightly with cooking oil, wipe out with dry cloth and put into oven with light on. Love it, now no sticking. Thank you for this tutorial.( did not use sos pad though, soap big no- no, just steel wool only.)
I just found a dutch oven my daughter gave me yrs ago, in my shed. It is a wenzel 1887 cast iron cookware. Never been seasoned or used. Has a little rust on the lid, so i am going to clean it up, using this technique, then season it
I believe it will turn out great and you will be so proud of it.
This my first time coming to your channel I have a few pieces that require your vinegar method thanks for the help👍
Thank you for such great info! love the video and your kindness...
Thank you for the great demonstration 🤗😉🤗 Loving the ponytail
Loved the video ! Such great info ! You always do a great job ! Love you dad ❤️
Thank you baby girl. I love you too.
THANK YOU! I have a few Le Creuset pieces with minor chips that rust and this is a perfect idea to take care of the rust!
Yes, that will work. Just make sure that you apply some oil just after to prevent further rust.
Get a new one under it's lifetime warranty.
Thanks for the demonstration. Think I'll give it a try. I learn something new every time you post. 😉
You are so very welcome. Your comment encourages me. I learned something on this video as well because it was a first for me too. But I believe I'm going to be using this process a lot more in the future.
Thank you for this tip! I had purchased a good sized hanging copper pot, with iron handle and stand. Obviously used outside due to the condition of all. Cleaned up the copper and had tried to wash off the rust on the handle and stand without much success. I re cleaned the copper inside and out, and used your method for rust removal on the handle and stand. It worked great! Since the metal handle/stand will not be seasoned and intend to display this item inside, oiled all well with white mineral oil (UltraPro) to keep rust at bay. 👍🏼👍🏼
That sounds like a very nice one.
@@castIroncookware thank you for your videos. So much help!
When I clean cast iron in the sink for the final time I use hot water so that when I am done it will dry fast for some oil to be put on , works awesome
I like using hot water for my final rinse as well. It also helps the oil go on smoothly and thin. which is best for storage.
Great job! Also a lot less waste on vinegar!!! Will try this!!
I can't wait to find a really rusty piece to try this on.
Thanks for another information packed video!
You are so very welcome!
I love that little sauce pan, I still can't believe you got it so cheap.
I love it too. I did get a great deal on it.
Finally I apply this solution to remove some rust in my katana
It will work on most metals.
Thanks for your sharing and I come from Hong Kong
Amazing! I'm trying to clean out a 5 gallon junked-out steel bucket that I found in the desert, cause I wanna make a foundry out of it. But it's riddled with rust and 5 gallons is a lot of vinegar!
You just proved it's possible to do it in a way more economical fashion and in a single afternoon. Brilliant! 👏
Thanks for sharing your knowledge
Thanks for the spray idea. I’ve got a Dutch Oven that is pretty rusty and I’ll give this method a try. Otherwise I’d use quite a bit of vinegar in a tub to get it completely submerged. Thanks again!
Great to know how easy it is. Looking for your video on how to get the cast iron seasoned. i will be seasoning out side. I have a Big Green Egg that can reach 500 degrees. Everything we cook in it taste great with that good smoky smell. I wonder if Cast Iron seasoned in this would "smell" like the lump charcoal smoke smell?
Only on the surface. After it has been used and washed a time or two, all of the smokey smell should go away.
my husband used my dutch oven many times for 30 years to fry fish in.I now am able to use this in my kitchen.The inside looks beautiful,but the outside which he never cleaned,has a quarter inch of burned on oil how can i remove this,any ideas? your video is so helpfull,im glad i found you
You can spray the outside with Easy-Off oven cleaner. Just avoid getting to close to the rim. You can spray it with the lid on and rinse with the lid on. that may help.
I’ve found that if you just apply the buzzy wax while it’s wet and hot flash rust won’t appear. The oils will repel the water so there’s really no need to dry it. It’s actually the exposure to the air that causes the rust. Proof of this theory is to take a stripped cast iron pan, get it wet, then put it on the stove. As the pan dries you’ll actually see the flash rust form as it drys... This was how I figured out to seal the pan right after you clean the rust off while it’s still wet from very hot water. 1. Clean rust via whatever method...vinegar bath, scrubbing, Brillo pad etc. 2. Wash pan with soap and very hot water 3. Rinse very well with very hot water. 4. Seal with buzzy wax while wet. 5. Wipe excess buzzy wax off until it appears dry. 6. Put in oven at 500 degrees for 1 hour. 7. Let sit in oven and cool to room temp to prevent warping. 8. Repeat buzzy wax coats until preferred result is achieved.
This method really works. I usually do a quick wipe over to dry somewhat before applying the seasoning oil but like you said, it is not necessary. I have found that the oils on my hands when doing multiple pieces actually gets a head start with coverage on following pieces.
Very informative excellent video as usual!
Thank you so very much.
Oh , go ahead use that vinegar full strength ! ( I put a six inch cast iron
skillet in a tub of vinegar .... and forgot about it .... for about a year )
It came out fine , in fine pieces )
Hi, that is a really cool little pot, good job. We had to change apartments and has electric stove, so hard using my cast iron but.. in bottom drawer put my cast iron griddle/grill pan, a Panini press with weight both slotted, and a 12" skillet, daughter did self cleaning oven a few times, some crud went in drawer and on pans, think this method will work? Can't find the scrubby you always use? Can I go from vinegar to sos pad or use chain first and sponge then sos? I'm stumped 🤔, I hope I find little pot like that lol, tyvm
For lightly rusted pieces such as the one you used, I generally just use steel wool (Brillo/SOS) with minimal scrubbing. I would like to see you use this method on a piece that would generally require a 20-30 minute soak, minimum, and see the results.
I do like your videos and that can be get helpful. I love your hunting cast iron videos especially since it gives me other locations to check out, once I make that trip into Alabama from GA.
Another great video!
any ideas on how to get a rusted lid off of a cast iron dutch oven? Love your videos ♥ Thanks in advance for your help.
Try Spaying it down with a 5050 vinegar water solution and scrubbing it with a brush of some kind
How many times can I use vinegar solution ? My fry pan, after 3or 4 times still showing brownish color when rinse and wash with dawn soap. I hope you’ll take the time to answer my question. I’m also trying to clean a large size pan that has so much built in “stuff” after 4 times using the easy off. Thanks for your great, helpful videos.
There is a point to where you are better to just start the seasoning process. You will always get a little bit of residue until you at least get one round of seasoning on it. I would suggest that after washing, add a coating of oil before drying to avoid flash rust.
@@castIroncookware wow, didn’t seasoning, yet. Did I ruin it! Thank you so very much for your help, and answering. I got rid of my old ugly😅 Teflon pan! I do hope I’ll be using cast iron, as soon as I finish seasoning . Your videos are so helpful!
@@pixiegutierrez7401 no, I think it will turn out fine.
I’ll go ahead with the seasoning. Thanks a lot again.I’ll let you know how it turned out.
@@pixiegutierrez7401 please do.
excellent demonstration.....ty
Please please how many seasonings in the should one cast iron have? And for how many minutes per seasoning? It's my first to scrub the rust off my cast iron griddle. I came across your video and your method is so simple. Please help.
I have a wagner ware #8. It is so heavily rusted! Tried and tried to clean it. Seems like the min. I get any rust off, comes right back. Not as bad as it was. OUCH. Tired of cleaning it. I have lots more cast iron. Was given to me. I love watching you hunt for collectors pieces.
Have you tried a lye bath to remove the rust? It works really well to clean and strip old pans. It's one of my favorite methods. (5 gallons water + 1lb lye). You can let a pan soak for days and weeks in the solution. The longer it soaks the easier it is to clean. I once left an old Wagner in lye for almost 6 months (because I got lazy). Didn't hurt it at all and cleaned up in a snap.
Will Bar Keepers Friend help: I know it can’t stay on any surface for long as it has acid in it: but might it be used to remove surface rust?
A lot of people use it but I tend to avoid it because it is a little bit abrasive.
I have a bean pot that is over 60 years old for sure. It belonged to my mother and she would use it outside on a open fire to cook her beans. I have cleaned it up and on the bottom it has LA 9 on the bottom. Can you identify who the maker is? I have been unsuccessful in finding any pics on line that matches it. It does not have legs. My mother always used it over an open fire on a tripod. It also has a nice basting lid. Thanks so much.
I have seen a lot of Philips & Buttorf pieces with that description.
Awesome vid!
Thank you. I learned a lot making this video as well. I can't wait to try this out on a really rusty piece.
Your finished product looks to hv a slight dark red tent, which is what I’m experiencing after having used vinegar also. My pan is now well seasoned, but it has a slightly dark reddish tent. Is that really ok?
Some pieces of cast iron darken up different than others. I have a few that stayed bronze colored for a long time and then they finally turned black with use. Just keep using it and it'll get better as time goes as long as it still does not have underlying rust.
I love your videos, but I have to disagree with you a bit. I have had pans with pretty good rust on them. I have let them sit for a couple of three days in a 25% vinegar bath with no problems at all. I just had an old very rusted axe head I let set overnight 50/50 mix of vinegar bath and all the rust was gone and it left no pitting at all. but hey there is certainly nothing wrong with your methods! please keep the videos coming. I am a southern boy/old man in SC,,,,,,,,,,,,,,,
The tricky thing is that every piece is different with different properties. Even though they all are iron, there are so many different Trace elements involved. Some might react to vinegar without any issues While others have problems. It's best to watch it in order to catch it if it reacts adversely. This is the first time that I tried this process with a spray bottle and I think it proved to be a viable method.
Hi, great Tips, You mentioned oils( African, cant really get the oils) what were they ?(ones used / to use). Thank You
Any type of vinegar that is around 5% acidity will work for removing rust. Pretty much any cooking oil will work for the seasoning process as well.
Hi Ms. Winnie. I had good results with canola oil while working in Entebbe. While I have grown to prefer the beeswax based seasoning, there are many oils you can find at market which work really well.
What do when we cook again? Releasing or what before putting pan away?
I have a Wagner Ware chicken cooker . I use the top for a skillet
sometimes , but , the bottom is a little bit rusty . I'm the BEST procrastinator in the world !!!!
( I guess it's nice to be great at something at least ) I dread fixing
it , I'm going to have to do it in the warm weather outside ( something to be said for that happy Wife happy life thing ) !!!! I'm going to try the vinegar first ( We won't tell the Cowboy bout the brillo pad though
He might stripe MY legs ) !!!?
Vinegar not only kills rust - it kills grass & weeds too . Hope your yard survives .
Semper Fi
My grass is like Wolverine. Even when I cut it it looks like it needs to be cut again in a day or two.
Rust comes back again because you wash your pan in water again after white vinegar. Here is why it happens. First wash the rust off your pan with a steel wool pad and abrasive detergent. Then use white vinegar to remove the rust and prevent it from coming back. Then wipe your pan with a dry clean cloth. Do not dry your pan on the stove after white vinegar. Because vinegar evaporates faster than water and the rust will quickly return. Now grease your pan with some oil or fat. Now you can start cooking.
Bravo!
I Steve, I have a no.7 3 notch Lodge skillet, with a blob 2 . what
do the blob mean and what year
this Lodge skillet was made ?
The blob is a production shift identifier. 1st, 2nd or 3rd shift. Not sure of the date range but it is within the 3-notch era. 1940s -1950s.
Does the 30 minute recommendation also carry over to larger cast iron items such as a fireplace insert?
Can I use my cast iron cookware on my glass top stove without messing my cooktop up?
Yes. You just have to be a little more gentle.
@@castIroncookware so how do you mean
Gentle
@@saramorgan3570 just don't bang them around too much and you should be ok.
Where can I buy your Easy Beesy Seasoning
Tbanks for this! Where did you get that little scrubber? I need one! A friend just gave me a 10 1/4 inch modern Lodge deep skillet that has a little rust and some of the seasoning has been scrubbed away. I would never buy a modern Lodge - I love my old CI - but since I have one and because it was a thoughtful gift I want to restore and use it. I tried SOS which took off some of the rust but not all. It isn’t rusted badly enough to need a vinegar bath . It has been sitting on my stove top waiting patiently for me to figure out what to do next. Now I know! 🤗
I believe I picked up that little scrubby at Walmart for a few dollars. They have them on Amazon as well. I use mine all of the time.
Cast Iron Cookware Thank you! I'll look for it next time I go to Walmart. Update on my modern Lodge deep skillet: I got rid of surface rust the way you said in this video. I had to do it 3X cause some areas had deeper rust than others. It hadn't been used much but some moisture got into it. Once the trust was gone I dried it well, heated on stovetop, rubbed Crisco inside and out and wiped off excess. Then I put it in the oven upside down for its first round. Will repeat 2 or 3X, whatever it needs. Your vinegar spray method is much easier and more economical for pieces that aren't severely rusted. I didn't have a lid for it so got one on Amazon. Lodge lids are made in cast or glass, standardized to fit all their same diameter pans. I got a glass lid so I can see food cooking. It is 10 1/4" so if I ever get a standard Lodge skillet or Dutch oven it will fit them too. (I know you know this so I am saying it for other subscribers.) I'm not used to modern Lodge because of the rough surface. But the helper handle is a great feature. I'm confident this will be a good cooker once I get it seasoned. Thanks again for great info!
thanks
to remove gun bluing just soak the barrel and exposed parts in a bath of only white vinegar for no more than 20 minuets. Then rinse and soak it in a baking soda bath for a few mi9nuets to neutralize the vinegar. never soak the internal parts.
It’s seems like you are repeating the wash end of it...why SOS and then again Dawn. Aren’t they the same thing? Buzzy wax?
Occasionally the SOS pad leaves little bits of metal. I just want to go back with dish soap in order to make sure I've washed away all the little bits. Buzzywaxx is just my personal preferred seasoning oil. It has a blend of canola, grape seed and beeswax. You can use Crisco, Pam, lard or whatever seasoning oil that you prefer.
Which wax you used
Can vinegar remove the factory seasoning? That's what I want to do.
Vinegar will only remove rust. You can do a lye bath or use the oven cleaning spray method (Easy Off) to remove the old seasoning.
I don't know from what I have seen I don't know how much the vinegar helped it takes way longer for the full strength 5% vinegar to do much much less at 2.5%
What is buzzy wax?
It is a blend that I used to use and indorse before I put together my own blend. "Easy Beezy" Cast Iron Seasoning. Their product works fine and I still have a friendly relationship with them but I think that my blend and delivery system is an improvement and it plays a big part in keeping this channel going. You can find Easy Beezy at cicookware.com
U forgot to tell us what temp and how long in oven to season
When using grapeseed oil, I do 500ﾟ for one hour. The temperature will depend on the type of oil that your using and its smoke point.
@@castIroncookware I've been doing 30min at 500 it stops smoking what are your thoughts. Mine are looking pretty good
@@caviestcaveman8691 You are technically done seasoning when the oil stops smoking.
@@castIroncookware ayyyye a reply from the man himself lol yea I had one pan that still had rust spots I seasoned over and got me some lye concentrate hopefully it works ill try it on a small test pan im still learning and wanna be the best in my area
If u have to use all that detergent vinegar is a waste of time just use dawn dish washing liquid.....
Are you rubbing your wedding ring away? I hear it clinking on the pot.
It might be a little thinner than it was when I first bought it back in 1984. I haven't taken it off very many times since then.
@@castIroncookware that is worth some respect!
Por favor traducir en español aunque sea subtitulado
Hola raza. Basica Mente dice que uses vinagre para limpiar El sarro en cualquier sarten the hierro. Despues de que dejes 30 minutes mojado en vinagre usa una brocha para quitar El sarro. Despues con jabon e agua, limpia El sarten para quitar El resto del sarro con esponja de metal. Ya que Este limpio sin sarro agrega un aceite, grasa o manteca. Dale una pasada, ya que Este engrasado, enjuagalo Bien, Vera's que El agua no se le pega al sarten e SE le escurre. Cuando veas Esto entoces seca El sarten Y listo.
Who do you believe? Cleaning cast iron with vinegar water goes from your opinion of 20 minutes - to another man’s method of two or three days soaking! I have others wanting you to use oven cleaner, Now cook food in something that’s been cleaned with oven cleaner, I don’t think so! While the other idea is using vinegar and baking soda! I’m not sure how to clean my five dollar find, a rusty cob pan! Who do you trust?!
Vinegar will only remove rest. The reason why I stick to 20 minutes is because if the piece is very pitied, the vinegar will dramatically eat away at the surface. The easy off oven cleaner in a bag method only works for old organic seasoning and it works pretty well. A good washing with dish soap and water will take care of any residue. Contrary to popular belief, cast iron is not pourus and cleans up easily.
Mmm