I just wanna say. I followed this instruction and after a year I have never had a problem with food sticking to my cast iron. And i now use it for everything from steak and eggs to one pot pastas with cheese. I got another one today and coming back here to remind how to season this baby. THANKS!!
I love how cast iron is tried and true; My neighbor’s family has been cooking on the same Griswold No 9 for almost 100 years. That pan has cooked thousands of meals and still going strong.
I've requested a cast iron skillet on my wedding registry. My grandma used them often, and she's no longer around for the advice. Thanks for the tips!!
I enjoyed this video all the way through. I wasn't taught anything about cast iron skillets even though I saw my family use them. Out of curiosity, I bought one & I struggled with getting it not to stick. Now I have a few of these gems made by Lodge & I recently bought the round griddle for pancakes. I learned a few things in this video. One, the rough texture does not necessarily meaning non-stick. Also, I've been using paper towels all along but never thought about using a cotton cloth. Goodbye paper towel dust. I enjoy learn anything & everything I can about cooking with Cast Iron. All of mine are made by Lodge, still American made. The quality is outstanding. It is true, if you take care of them, they will last, unlike many things made today, unfortunately. Thank you for making this video.
I have my very first cast iron pan (skillet) that my Mom & Dad gave me when I graduated high school 40 yrs ago this coming June 5, 2021. I also have a couple of my Mom’s cast iron pans and a cast iron corn stick pan, which I love. Thank you for the info.
This was really great info on how to season a new cast iron pan. I've been using my mothers that she had for years. I'm buying 2 new ones tomorrow I'm so tired of buying frying pans that last a year. This is the right way to go. Thanks for the information on how to season a new cast iron pan.
+Armacost Cynthia I hear ya. I love my grandmothers pans. I got into cast iron after my first set of "premium teflon" pans died after 5 years. I can't get over the consumerism that we have turned into... Cast iron is a set away from that. Hope you enjoy your new pans!
Your cast iron pan is the one you will use over and over again. I am so tired of buying stuff these days that break after a few months. Cast iron is one of those things that will be around for years. I've been using my 10" skillet weekly for 10+ years now.
I really hope some of these STUPID comments didn’t turn you off from making videos. You seem so passionate and that’s what this wonderful. Not only were you informative, you were easy to follow. I just found your channel today because for about a year now, I’ve really wanted a cast iron and for Christmas yesterday I was blessed! So basically, after watching this video I binged watched your others and I’m so upset you don’t have any more recent! I sincerely enjoy your content and I hope you come back :)
Another way to season a skillet is to cook cornbread in it. Be sure to put a good layer of oil to your HOT skillet before adding the batter. 1/2 of the recipe from the Aunt Jemima bag or a box of Jiffy Corn Muffin mix is perfect for an 8 inch skillet.
I have two modern lodge skillets and after much seasoning the polymerization of the oils used has filled those tiny low spots and it feels very smooth on the inside.
Thanks for your time and support. This make me remember my grandma. Yesterday I bought a Lodge cast iron 12 inches. And with this information I will buy one 8 inches and another of 10 inches. The Teflon that I have, have count days. 😂😂 If we looks, from the past, people have longer life than now. And this traditional cook utensils is one of that reasons to live longer. Blessings and regards.
One year later and still wanted to let you know stfu bich.. This is TH-cam comment section.. Let us hateful sad people be mean to make us feel better about ourselves
@@marialuginsland9863 You know his comment was being sarcastic and he was actually agreeing with you? "Let us hateful sad people" should have told you that. You can't be that dense.
About playing around with heat to make nice eggs, that's exactly my case! It took me 3 days to figure it out, and lo and behold, they are perfect now. Technique is the same as yours: preheat, butter in, smash and egg, flip in 1 minute or so. Perfect.
I just got into cast iron, and wish I had much sooner. I'm 46, and I've gone through a number of nonstick pans in my life. I just trashed another one a few days ago. I'm also an avid camper. Cast iron is ah..may...zing. It can handle everything at home, and everything at camp. So versatile.
Check out carbon steel cookware, too. It doesn't hold eat as long as cast iron but it transfers heat better. My favorite brand is De Buyer. They are as slick as glass and eggs just slide around a properly oiled pan. Solidteknics is another really cool brand. They make wrought iron cookware. It's like a cross between carbon steel and cast iron. Little less weight than cast iron, but still holds heat and transfers heat like carbon steel. I have way too many pans at this point. I'll never buy another nonstick, though.
For what it's worth: I have several vintage cast iron pots and skillets which I purchased at the local flea market. These were covered with rust inside and out and had to be cleaned and re-seasoned. I also have a number of newer (after 2010) Lodge pots, wok and other cookware which I used straight out of the box. Pride directs me to favor the vintage cookware. I brought them back to functionality with my own hands and I like that smooth inner surface. Functionally, there is really no difference. Nothing sticks to any of them during cooking. Key is to heat cookware to cooking temperature before dropping in cold food. Best item in my inventory is a Le Creuset 14 inch cast iron wok. 2nd best is a Lodge 14 inch cast iron wok. Never treated either of these. Quick rinse and dry and they're clean for next time.
I read that cooking in cast iron helps put a natural iron supplement into your diet so I bought a Lodge pan. I didn't like it at first because following all the seasoning advice in the WORLD wasn't stopping eggs from sticking! Well, I FINALLY managed to get it seasoned by putting a lid on it and leaving it on the burner on top of the stove on low for a few hours, then I fell in love with it! So my mom gave me a bunch of cast iron she wasn't using, including a really old one that she bought back when I was a kid! So now I'm rocking the cast iron in my kitchen. And I season them with lard and they're awesome!
@@talmadgewilliams8831 350 isn't hot enough to polymerize most of the oils that you would use to season cast iron. You season in an oven set 25-50 degrees hotter than the smoke point of the oil you're using for seasoning. Still, seasoning isn't what prevents sticking. Cooking technique is what makes the difference. Use lower settings than what you would use otherwise.
Glad I found your channel. Just bought a 12" lodge thats been sitting in my cabinet for 3 months and haven't used. I'm so confused on what to do with it before I start using. Don't know if I should strip it first or just start using the way it is.
I bought a new one today I seasoned it with 2 more coats...Best advice use it see how it works. If you don't like the outcome. Take some 60 grit sandpaper smooth it out a little bit re season try it again until you reach your desired product.
I moved in April, I had to renovate my kitchen, school was still in, work- I was busy! Went to make some lamb chops and couldn't find my cast iron skillet....!! I looked EVERYWHERE!! I even accused my mom of stealing it! (And I stole it from her years ago!) long story short, I have a Calphalon set, I had to use to make my lam chops and I hated it. I just stopped cooking altogether. You become attached to your skillet. I found it two days ago in the bottom of a box marked "kitchen" (of course I would have missed that) and really felt as if I'd come across family jewels or something. I was seriously relieved.
I washed mine well, heated the pan up added a pound of bacon in it. When frying the bacon do it low and slow. Removed the bacon, drained the grease. Rinsed out the pan with hot water, Oiled with veggie oil. Heated it on the stove. Next morning I heated up some bacon grease in the pan added a batch of corn bread to it. Came out perfect.
Best to use nylon or wooden utensils, as metal scratches "holes" into your seasoning & things will start sticking. Run hot water (no soap) into your "dirty" cast iron while it's still hot & wipe out any food particles...or remove stuck particles with a wooden or nylon spatula or a nylon bristle brush. Then heat your pan again to dry it well, & put another light coating of oil while still hot, then hang on your wall...or you can place paper plates between different sized skillets to prevent them scratching each other. I store mine stacked on top of my toaster oven, placing a paper plate underneath the bottom one too. My mom used to store hers on top of the refrigerator due to the warmth there. If you get any rust, use an SOS pad to remove it, wash with soap & hot water, & re-season it again in the oven. If you put your food into the pan when it's HOT, things don't stick (unless it's gravy, of course!), but cleaning it with hot water while it's still hot is the secret. Love my cast iron! Oh, & don't store your cast iron with the lids on...the "seasoning" will go rancid. Store lids & pots/skillets separately & uncovered.
I'm brand new to the cast iron world and you were so informative! I learned everything I needed to know from you. Thank you and keep up the awesome work!!!
I've been watching cast iron videos for the past two months now. I learnt a lot form all of them and now that I have watched your video...I can say confidently that my learning is complete, for now...I know I still have some learning to do once I start using it. Your video was very informative and detailed. I did appreciate the background context u provided. I found everything useful...don't let others tell u otherwise. I will now season the pan that I just bought a few days ago and give u an update. 👍😊
John did you ever get one of those bacon presses? I just received my first lodge skillet not doing anything with it until I watch several videos. A press is on my radar but seems like everything cast iron people are quick to spam Amazon reviews with photos how it rusted after 1 use and it was clearly defective deserving less than 1 star.
I have one cast iron skillet (Lodge, I believe). It was given to my great-grandparents as a wedding gift in 1922. Cooked sweet potatoes and steaks in it last night!
Hi, Great Video! I have lots of CI, and just got the Lodge 10" Chef Pan. I am seasoning it now. The video and your voice is very clear, good to understand.
I also read a few remarks that store brand regular paper towels might leave lint or crud on the pan surface. Lint free towels or shop towels(blue) should work okay. I plan to use microfiber clean new rag to add Crisco to my Lodge griddle.
I bought my first iron skillet today…a Lodge brand from Walmart. Thanks for the video! It has a lot of helpful information. I’ll start the seasoning process tomorrow.
A few years of heavy use, and the cooking surface of that pan will be as smooth as a sheet of paper. Our 10" lodge pan was sort of rough when we bought it in 2010. We've cooked with it almost daily ever since. I guess the extra layers of baked in seasoning filled in the tiny pits and made it smooth. Well seasoned iron is so much better than non-stick Teflon.
+Lex5576 Indeed! I have a lodge griddle been going with it for about 3 years and it has smoothed out nicely. There is no comparison to teflon =) Thanks!
Pretty non-stick for a new Lodge. Good job. I just received today a new mini Lodge butter melting pot, and have it in the oven along with an already seasoned Stargazer skillet for further seasoning.
I just bought my first lodge cast iron skillet for the same reason why you bought them. Your videos are very informative. I seasoned it with canola oil and the first thing I did was cook bacon in it.
Curiosity question, I have heard a lot of people take the new Lodge Cast Iron and sand the interior smooth which is a lot of work. Has anyone ever glass bead blasted the inside of one? Would that smooth it up alot better then the factory finish?
I bet it would. I haven't done that personally. I don't get over obsessed with smoothness unless its a vintage pan. The lodges seem to work well new and smooth down over time.
I recently got the wildlife set, they are very spartan and It is actually what I like about them ,old school rough and tough Yankees stuff, so I followed the instructions from few guys on TH-cam and the sanding process makes the pan quite good from day one, just don’t go crazy sanding the guts out of them, just work on the inside bottom of the pan where the food is going to cook, that’s enough, then immediately after rinse and dry start to cook on them, I used it straight away for shallow frying, then I cooked fish fillets, then potatoes, in one dinner I made the pan reseasoned very well I did’t need to use much oil after that. Also they don’t take too much to heat up and they keep heat for very long, very nice pans, i’ll Buy some carbon steel just for easy and quick stir fry from De Buyer. For sanding I used rust stripping brush drill attached to eliminate the seasoning and the big knobs, then quickly one after one I use 40, 80,120, and 240 grit mesh sanding pads for orbital sanding less then 1 hr I have completed the all job, taking more to write this, have fun peps!
Just received my first cast iron today, Lodge 12” skillet of Amazon, took a little over a week to arrive from Kentucky USA to UK :) looking forward to starting my cast iron journey.
Cool video. I've been using an old restored pan for years, but just got my first new one. You mentioned there were other oils that might work for seasoning, like olive oil? Canola oil? Straight butter? 10w40 from my car? What else can I use? Thanks again.
+Drew Kerlee I had to laugh about the 10w40. Most people use Crisco, or olive oil. Coconut works good also. Any oil that has a higher flash point is better. I would stay away from canola and veggie oil as they tend to get sticky and gunky.... also stay away from the 10w40 =)
@@CookingWithCastIron Canola and vegetable oils do well if you bake them for an hour at a temperature above their smoke points. I had to re-do my first Lodge a few months ago (the original seasoning failed due to user error; I used to do the heated dry and oil as part of routine cleaning, but it turns out that doing so results in only partial polymerization and can cause seasoning to fail). I stripped it down and did a single layer of seasoning with Canola oil (at 450). No stickiness and it cooks great.
@@karlrovey I think I made a mistake with mine. I should’ve watched this video first. Bought a 12” pan by Mainstay from Walmart. Since it said it was preseasoned, I went ahead and cooked in it. I started with bacon, which may have been fine. But I threw in a steak in the same bacon grease and some of it stuck to the pan. I tried washing it off with Dawn but not all of the residue came out of the textured surface. So I let it dry and now it looks rusty in the middle. I’m sure it’s just the residue from the steak. So now what do I do?Do I have to strip it? I don’t know how to do that either. My mom has a pan like this, but she never taught me this kind of stuff.
Wow. What a difference prices are in just five years. That little 8-inch is now $25 and the 10-inch overall one is close to $40 (at BB&B). So I had to use a sanding disc with 180 grit that fits on a drill to literally grind off that rough finish so I could season it to a glass smooth surface. What a difference it makes! The rough, factory surface sticks like crazy and you have to GRIND with steel brillo and soap to get it clean. The smooth surface just slides stuff right out and a soft nylon scribber with NO soap (just a warm-water soak) cleans it in two shakes. LOVE using cast iron! :)
I've found it near impossible to build up a seasoning on the factory coating from Lodge. It simply doesn't allow it. You can build up what you think is a seasoning over months of non-stop cooking only to have it pulled completely off the top of their factory coating when cooking something like beef stroganoff. It is 100% the best option to sand that crap off until the skillet is slicker than owl shit, and re-season a few times. It's almost as if their coating just doesn't let oil seep into the pores of the metal and bond with it. It just sits there loosely on top of the rough coating and finish. Good video.
Did you have anything acidic in your beef stroganoff? Acidic foods like tomatoes/tomato paste, worchershire sauce, lemon or vinegar can strip/damage the seasoning layer if your pan isn’t already very well seasoned. Once the seasoning is well established, you’re fine using these things... but it’s still not a good idea to ever let an acidic sauce simmer in cast iron for a long time. Prolonged contact with acidic foods will pull too much iron from the pan, so the flavor of your dish will become unpleasant and metallic. Did you ever decide to sand your Lodge skillet? I’ve read some horror stories about people sanding cast iron too smoothly, and then having trouble getting the seasoning to build up again.
@@carrieb8192 Well aware of acidic foods etc... grew up cooking on grandmas family Griswold from the late 1800's. I did end up sanding my lodge pans down, not slicker than owl shit, but smooth enough and building back up at first with avocado oil, and then bacon grease. Going on a year, maybe over, and they're perfect. The problem isn't the surface finish itself, it's the coating lodge uses. It goes on like a shitty teflon, not a true seasoning. It's not really a seasoning at all, and it won't let a seasoning build up on it.
I just bought a new Lodge cast iron and your video was GREAT!! Thank you for all the helpful information. I can feel more confident in using my new skillet now.
Got one of those iron skillets with the rough finish. It was nearly impossible to clean. Took it out to the barn and ground it out with 36 grit then finished it with 80 grit. seasoned it and now it works fine.
+Cooking With Cast Iron yes first time I am planning on replace all my pans im subbed on your channel thanks for the reply were on electric HOTPOINT stove
+ROAD WARRIOR 1967 MUSTANG Good deal! Since CI holds heat a little differently, I would suggest starting out on a low heat setting and go from there. That is probably the biggest learning curve is how the pan works on your particular stove.
thank you very much for the info we have a bunch of teflon shit pans and we were about to buy yet another set of these diposable T-FAIL pans I said fugkit that its time for a change its time to buy our last set of pans
Old cast iron pans were cast and then machined flat and then seasoned. New cast iron is cast and then seasoned. Hence the smooth texture of old cast iron vs new cast iron. I find that vintage cast iron is significantly more non-stick compared to new cast iron even when both are fully stripped and then freshly seasoned (ruling out any impact from built up layers of seasoning.
Take a small sander and 60 grit paper and sand the cooking surface smooth. Then rebuild the seasoning layer. You will be so much happier with the pan, trust me. All the old cast iron pans I have are smooth as glass. I've reworked a Lodge to smooth it out and it now performs just as well as my old pans.
Thanks for the information, I'm a convert to Cast Iron and very interested in the video. Love the passion. To all the people jumping to criticise: If you don't have anything nice to say...don't say anything.
It surprised me the amount of ignorant and pointless comments ppl made about the length or his editing. They could have easily left but they actually took time to comment something rude about his video. As if anyone genuinely cares about their input haha
I know you have some negative comments regarding your explanations, but I actually appreciate you talking calmly and slowly about the process. A lot of the videos I have been watching just move too fast and I'm having to skip back and watch it again. Honestly, if so many people think this video is crap then they obviously don't need to watch it in the first place and should go make their own videos on the subject. Your video was very helpful to me, thank you.
This is an excellent video. You explained everything from beginning to end. I knew not much about cast iron. A lot of videos on here that are explaining things normally skip through important steps but you didn’t. I bought the exact same skillet for $15 from Walmart. Good Job!!!!!!! Well done
I agree. I certainly was turned off by the rambling and went to another TH-camrs video. I appreciate him doing the video, but people want the “How To” not all of that rambling. It is frustrating.
I loved the video. So informative. But my OCD went into overdrive when you scraped with the metal spatula. 😂 I’ve always been told not to do that because it scratches the seasoning off the pan. I’m sure you can fix it if that ever happens though. Thank you so much. Also, what oil did you use?
Good vid, amazed at how many people buy cast iron and freak out on how to take care of it. I learned from mom many years ago how to take care of it and it's not difficult. I think your vid will help a lot of people.
Everyone's a critic now. If you want to criticize someone why can't you be nice about it? When did we all become so perfect? And if you truly want to help someone with some constructive criticism,be nice about.
That’s the problem these days. Everyone is so pussy they cry when they’re criticized or constructively criticized. Why do we have to be nice about it ?! It’s called CRITICIZING!!! Video is too long and is all over the place. No not everyone is perfect. But my name is nobody
@@CookingWithCastIron I'm aghast at how many people are rude, cold and callous. I just started getting into cast iron and am getting some Lodge pans for Xmas and was relieved when I saw your video and you explained that I didn't have to strip them with some electrical tool and go through this crazy elaborate process. I liked your video a lot so please don't take what these trolls say seriously. I don't see them with any information or talent or TH-cam channel. Being a brave asshole behind a screen is easy these days. And here's another reason why you shouldn't care - those dingbats see the time of each video in the thumbnail before they even click on it!! I check it out all the time! If they want a 30 second or 2 minute video, they can click on those! Keep doing you, there's still people in the world who enjoy full information, context, and a story. Keep it up!
I sad it the power of the internet . Ppl think they know every thing. I watched a video and the woman was making a chicken dish An ppl went after her for not washing the chicken i didn’t know people even wash chicken like chill out ppl sigh
Amazing explqnation. Thank you. I just get my new pan from amazon, and want to bake sd bread. What I have to do. Wash, dry, oiled, put in the oven for 1h ?? Let it cool, And then I can bake my bread?! Or other way? Thank yoi
good demonstration of the "thin film" method. looks like odd design? on the "new" Lodge pan - small flat bottom surface? considerating the large relative size of the pan
Thanks, helpful video. I find that grapeseed oil works best when seasoning a new pan. Does that (what appears to be) stainless steel spatula get scratched up?
If you mean the joint in the middle of his stovetop, that is a spoon holder!(likely porcelain) My grandmother always had a good one, and you use them to put your cooking utensils on when you're not stirring or whatnot!
Very useful video! Question, though...is it necessary to put it in the oven for an hour each time you re-season it, or is that only done the very first time?
I've only known the first time but I've placed my freshly cleaned and oil pan in the oven just after I've shut it off and finished cooking whatever I was. Then it just cools down with the pan, if that makes sense. Idk if this is proper but I've had mine for many many years and they all have held up well.
The 1st thing I did with my cast iron is the I made Nashville hot chicken, the hardest thing for me was cleaning because I got the 12" one and it's really heavy
In years past the casting of iron pots, pans and flats were polished. Usually by water wheel power with nice sand stones. This could be done today but the rough cast Lodge can 'hold' the seasoning layer quicker and thicker. I use older polished pans and new and I find them to be on par with each other. One of mine is so old and heat etched on the bottom I cannot see the manufacturer of the piece!
I've just bought my first pan, wanted one for years, I followed instructions on washing and seasoning it, but when it came out of the oven it still had a wax coating on it, when I scrubbed it, it looked like it was all gone, so I'm trying again today, hoping second time is lucky, just found your channel, wish I found it yesterday 😊 thank you for such detailed videos
I don't scrub mine. I just cook with it, then after it's still warm, but cool enough to touch the handle, I take it to the sink and just rub it with my fingers under warm/hot running water to get all the food bits out. then I'm done. I leave the oil residue in it. It's an old pan that was from my mom's house.
I like how you point out that Lodge still manufacture in America, then price out through Amazon and Wa*lMart. C'mon man. Most local hardware stores carry Lodge; buy from one of those.
+Will Hiebert And are also some of the biggest employers stateside. Although I understand your concerns about buying from them. Another good reason to point out that lodge cookware is made in America is that it must then adhere to laws regarding content. Things like lead which will crop in in Chinese products. I would happily buy foreign goods all day as long as they were safe. I believe we should strive for a good global economy as well as national.
+Will Hiebert I always buy from local (non chain) stores when I can. I hardly ever shop at lowes or home depot because we have a great locally owned hard ware store down the street. The reason I mention walmart and amazon is because they are probably the most accessible to the most people.
Thanks for the video. I just bought my first cast iron pan, a 10" skillet. I will probably use some variation your method to season my pan. I have peanut oil and coconut oil so I'll use one of those.
Lodge is not the only cast iron manufacturer in the USA. They are the most readily available, cheapest and just about the heaviest. Some other companies are: Finex, Stargazer, Field Co., and Butter Pat. Butter Pat is very expensive, but they make their pans the old fashioned way, by hand. One of the cast iron manufacturers is in Charleston, SC, but I don't recall which one. Finex is in Portland, OR.
When getting a new pan you should season it. If the old seasoning gets scratched off or is messed up, then one will season it again. You don’t season before or after each meal but I do put a very thin layer of oil on the pan after cleaning with water.
Hi I just got the 12" Lodge cast Iron Skillet, it is £52 over here on Amazon. But it is already pre-seasoned so I just whacked a juicy Sirloin on it and it cooked perfectly. You are right about seasoning most other cheap brands of cast Iron pans before use though. But what you do to the Lodge regarding seasoning is essential after every use. Cheers mate.
"Lodge is the last company in the US making cast iron skillets" - not by a long shot. Finex, Field, Stargazer, Butterpat, Smithey.. all of which are hands down 100 times better than Lodge.
@J the higher end pans have a very smooth finish that's much more non stick than the cheaper pans. I wouldn't buy finex either but a nice set from Field might be in my future.
U say to put skiller in oven after seasoning upside down. What if ur burner is at the top in your oven? Would u still put it in upside down or right side up? Thanks
*FORGING PROCESS???* What R U talking about? Rough surface is not due to forging process. Forging is process of pounding a molten metal in to a shape where as casting is pouring a molten metal in to a mold. Rougher sand in the mold is why this is.
Actually, you cannot forge molten metal. You forge a red hot solid piece. But everything else is OK, sand quality is what mostly defines surface finish.
First ever outing so pleased with results no rinsing of pan with plain water just straight up. Wooden spoon helpful for me. All bits can be removed safely without any horrors on the pan.
Idk why so many hater comments I thought your video was very informative.. thank you I just got a lodge pan and want to cook steak tonight so now I understand the seasoning process
I just wanna say. I followed this instruction and after a year I have never had a problem with food sticking to my cast iron. And i now use it for everything from steak and eggs to one pot pastas with cheese. I got another one today and coming back here to remind how to season this baby. THANKS!!
I love how cast iron is tried and true; My neighbor’s family has been cooking on the same Griswold No 9 for almost 100 years. That pan has cooked thousands of meals and still going strong.
I swear old griddles and pans have an effect on food flavor. It’s like all the food they’ve cooked adds a slight bit of something to the food.
Thats why not many companies make those anymore. No money in that kind of products. I got my 2 cast irons at a flea market for 10$. Unkileable.
I've requested a cast iron skillet on my wedding registry. My grandma used them often, and she's no longer around for the advice. Thanks for the tips!!
I enjoyed this video all the way through. I wasn't taught anything about cast iron skillets even though I saw my family use them. Out of curiosity, I bought one & I struggled with getting it not to stick. Now I have a few of these gems made by Lodge & I recently bought the round griddle for pancakes. I learned a few things in this video. One, the rough texture does not necessarily meaning non-stick. Also, I've been using paper towels all along but never thought about using a cotton cloth. Goodbye paper towel dust. I enjoy learn anything & everything I can about cooking with Cast Iron. All of mine are made by Lodge, still American made. The quality is outstanding. It is true, if you take care of them, they will last, unlike many things made today, unfortunately. Thank you for making this video.
I have my very first cast iron pan (skillet) that my Mom & Dad gave me when I graduated high school 40 yrs ago this coming June 5, 2021. I also have a couple of my Mom’s cast iron pans and a cast iron corn stick pan, which I love.
Thank you for the info.
This was really great info on how to season a new cast iron pan. I've been using my mothers that she had for years. I'm buying 2 new ones tomorrow I'm so tired of buying frying pans that last a year. This is the right way to go. Thanks for the information on how to season a new cast iron pan.
+Armacost Cynthia I hear ya. I love my grandmothers pans. I got into cast iron after my first set of "premium teflon" pans died after 5 years. I can't get over the consumerism that we have turned into... Cast iron is a set away from that. Hope you enjoy your new pans!
Dude the season on those two vintage cast irons is fucking beautiful.
Jealous af to be honest
Your cast iron pan is the one you will use over and over again. I am so tired of buying stuff these days that break after a few months. Cast iron is one of those things that will be around for years. I've been using my 10" skillet weekly for 10+ years now.
I really hope some of these STUPID comments didn’t turn you off from making videos. You seem so passionate and that’s what this wonderful. Not only were you informative, you were easy to follow. I just found your channel today because for about a year now, I’ve really wanted a cast iron and for Christmas yesterday I was blessed! So basically, after watching this video I binged watched your others and I’m so upset you don’t have any more recent! I sincerely enjoy your content and I hope you come back :)
Fuck yeah
Stop being so nasty. Say something nice or nothing at all.
No you oil them then bake them in oven for first time you use it
@@ghostfromdeadmenatseawilli2248 not when they are already pre seasoned.
I hope it did! Video sucks
Another way to season a skillet is to cook cornbread in it. Be sure to put a good layer of oil to your HOT skillet before adding the batter. 1/2 of the recipe from the Aunt Jemima bag or a box of Jiffy Corn Muffin mix is perfect for an 8 inch skillet.
Thank You!!!
Good looking out mine is in the stove with a thin layer of oil and it about to run me out the house 😂
Wow I didn’t even think about baking in them thanks.
If you want to get the info you’re here for, and aren’t interested in this guys life story and endless babbling skip to at least 5:10 or 7:55
Lol thank you.
AV8R Tom my man
Thank you. This needs to be pinned to the top. Entire video can be condensed
cheers man! 👍
Thanks bro
I wish I could have had one of my mom's cast iron pans . I miss her . Good instructions
0:00 Intro discussion
5:20 start of how to clean and season
6:10 cleaning process
Ty! 5 min of talking about nothing
I have two modern lodge skillets and after much seasoning the polymerization of the oils used has filled those tiny low spots and it feels very smooth on the inside.
Thanks for your time and support. This make me remember my grandma. Yesterday I bought a Lodge cast iron 12 inches. And with this information I will buy one 8 inches and another of 10 inches. The Teflon that I have, have count days. 😂😂 If we looks, from the past, people have longer life than now. And this traditional cook utensils is one of that reasons to live longer. Blessings and regards.
The amount of rude comments are unbelievable... Great, informative video, easy to skip ahead if you don't want to watch the whole thing.
00
Nah, theyre justified.
One year later and still wanted to let you know stfu bich.. This is TH-cam comment section.. Let us hateful sad people be mean to make us feel better about ourselves
@@cruz_juan and does your sad comment make you feel any better? Don't take your shit life out on me, loser. You can easily shut the fuck up too.
@@marialuginsland9863 You know his comment was being sarcastic and he was actually agreeing with you? "Let us hateful sad people" should have told you that. You can't be that dense.
About playing around with heat to make nice eggs, that's exactly my case! It took me 3 days to figure it out, and lo and behold, they are perfect now. Technique is the same as yours: preheat, butter in, smash and egg, flip in 1 minute or so. Perfect.
+Max Nits Nice! I know there was a learning curve with my stove and pans. Like using any tool, you need to work with it to learn it. Thanks!
I bought my first lodge cast iron skillet today! Thank you so much for this video 🤍
Do you like it ?
I just got into cast iron, and wish I had much sooner. I'm 46, and I've gone through a number of nonstick pans in my life. I just trashed another one a few days ago. I'm also an avid camper. Cast iron is ah..may...zing.
It can handle everything at home, and everything at camp. So versatile.
Check out carbon steel cookware, too. It doesn't hold eat as long as cast iron but it transfers heat better. My favorite brand is De Buyer. They are as slick as glass and eggs just slide around a properly oiled pan. Solidteknics is another really cool brand. They make wrought iron cookware. It's like a cross between carbon steel and cast iron. Little less weight than cast iron, but still holds heat and transfers heat like carbon steel. I have way too many pans at this point. I'll never buy another nonstick, though.
For what it's worth: I have several vintage cast iron pots and skillets which I purchased at the local flea market. These were covered with rust inside and out and had to be cleaned and re-seasoned. I also have a number of newer (after 2010) Lodge pots, wok and other cookware which I used straight out of the box. Pride directs me to favor the vintage cookware. I brought them back to functionality with my own hands and I like that smooth inner surface. Functionally, there is really no difference. Nothing sticks to any of them during cooking. Key is to heat cookware to cooking temperature before dropping in cold food. Best item in my inventory is a Le Creuset 14 inch cast iron wok. 2nd best is a Lodge 14 inch cast iron wok. Never treated either of these. Quick rinse and dry and they're clean for next time.
I read that cooking in cast iron helps put a natural iron supplement into your diet so I bought a Lodge pan. I didn't like it at first because following all the seasoning advice in the WORLD wasn't stopping eggs from sticking! Well, I FINALLY managed to get it seasoned by putting a lid on it and leaving it on the burner on top of the stove on low for a few hours, then I fell in love with it! So my mom gave me a bunch of cast iron she wasn't using, including a really old one that she bought back when I was a kid! So now I'm rocking the cast iron in my kitchen. And I season them with lard and they're awesome!
+elteescat Sweet! Using cast iron is always a journey, but well rewarding. Thanks for the comment!
350 degrees for 30 mins after reheating oven. After 30 mins leave in oven. Do not open until after Six hours. Or over night.
@@talmadgewilliams8831 350 isn't hot enough to polymerize most of the oils that you would use to season cast iron. You season in an oven set 25-50 degrees hotter than the smoke point of the oil you're using for seasoning.
Still, seasoning isn't what prevents sticking. Cooking technique is what makes the difference. Use lower settings than what you would use otherwise.
Glad I found your channel. Just bought a 12" lodge thats been sitting in my cabinet for 3 months and haven't used. I'm so confused on what to do with it before I start using. Don't know if I should strip it first or just start using the way it is.
I bought a new one today I seasoned it with 2 more coats...Best advice use it see how it works. If you don't like the outcome. Take some 60 grit sandpaper smooth it out a little bit re season try it again until you reach your desired product.
I moved in April, I had to renovate my kitchen, school was still in, work- I was busy! Went to make some lamb chops and couldn't find my cast iron skillet....!! I looked EVERYWHERE!! I even accused my mom of stealing it! (And I stole it from her years ago!) long story short, I have a Calphalon set, I had to use to make my lam chops and I hated it. I just stopped cooking altogether. You become attached to your skillet. I found it two days ago in the bottom of a box marked "kitchen" (of course I would have missed that) and really felt as if I'd come across family jewels or something. I was seriously relieved.
branden burks Wow that is quite the story. Glad you found it! I recently had a friend move and had a similar situation happen =)
You should have marked the box " Things I stole from Mom ".
Glad you found it.
Always good to know where the family jewels are...
I washed mine well, heated the pan up added a pound of bacon in it. When frying the bacon do it low and slow. Removed the bacon, drained the grease. Rinsed out the pan with hot water, Oiled with veggie oil. Heated it on the stove. Next morning I heated up some bacon grease in the pan added a batch of corn bread to it. Came out perfect.
Best to use nylon or wooden utensils, as metal scratches "holes" into your seasoning & things will start sticking. Run hot water (no soap) into your "dirty" cast iron while it's still hot & wipe out any food particles...or remove stuck particles with a wooden or nylon spatula or a nylon bristle brush. Then heat your pan again to dry it well, & put another light coating of oil while still hot, then hang on your wall...or you can place paper plates between different sized skillets to prevent them scratching each other. I store mine stacked on top of my toaster oven, placing a paper plate underneath the bottom one too. My mom used to store hers on top of the refrigerator due to the warmth there.
If you get any rust, use an SOS pad to remove it, wash with soap & hot water, & re-season it again in the oven.
If you put your food into the pan when it's HOT, things don't stick (unless it's gravy, of course!), but cleaning it with hot water while it's still hot is the secret.
Love my cast iron!
Oh, & don't store your cast iron with the lids on...the "seasoning" will go rancid. Store lids & pots/skillets separately & uncovered.
I'm brand new to the cast iron world and you were so informative! I learned everything I needed to know from you. Thank you and keep up the awesome work!!!
Thanks for the tips, very helpful. Just got my first 10 inch skillet, it's currently in the oven for seasoning round 1. :)
Awesome! Thanks for the comment!
@@CookingWithCastIron 11¹¹1
I've been watching cast iron videos for the past two months now. I learnt a lot form all of them and now that I have watched your video...I can say confidently that my learning is complete, for now...I know I still have some learning to do once I start using it. Your video was very informative and detailed. I did appreciate the background context u provided. I found everything useful...don't let others tell u otherwise. I will now season the pan that I just bought a few days ago and give u an update. 👍😊
John did you ever get one of those bacon presses? I just received my first lodge skillet not doing anything with it until I watch several videos. A press is on my radar but seems like everything cast iron people are quick to spam Amazon reviews with photos how it rusted after 1 use and it was clearly defective deserving less than 1 star.
Well, where's the playlist master chef??
Big John! How’s it hangin?
Just got my first this Christmas ! It’s a Dutch oven/skillet lid. Going through your channel, thanks for your help!
Me too! My friend suggested seasoning and here I am 🤪
@@SFW-fam lol I got stuff for sourdough bread wish me luck! 😆
Same here!
I have one cast iron skillet (Lodge, I believe). It was given to my great-grandparents as a wedding gift in 1922. Cooked sweet potatoes and steaks in it last night!
That is awesome!
That is awesome x2
I just started using cast iron and it’s fun for me. Perfectly nonstick and delicious 😊
Hi, Great Video! I have lots of CI, and just got the Lodge 10" Chef Pan. I am seasoning it now. The video and your voice is very clear, good to understand.
skip to 4:00
Skip farther than that, I lasted 7 minutes before I gave up because he still hadn't said anything about seasoning the damn pan.
Yo ski I know. I'm like damn can we get to the point. Brutal...
Yo ski 7 minutes you say???
Yo ski why?
I think 8 minutes is the sweet spot lol
I also read a few remarks that store brand regular paper towels might leave lint or crud on the pan surface. Lint free towels or shop towels(blue) should work okay. I plan to use microfiber clean new rag to add Crisco to my Lodge griddle.
Just bought my first Lodge skillet and just watched your video to learn how to season it. Thank you.
1. Rinse it
2. Season it
3. Cook eggs
You’re welcome.
4 clean it properly
5 dry on the stove
Okay! Going to kitchen right now!
Can you season it and use it the same day?
@@hannahmacmillan4334 sure can! Took the roughness down a little bit on my Ozark pan and seasoned twice....I had to see if I did good, it was epic!
Lol, I like how you roll!
I bought my first iron skillet today…a Lodge brand from Walmart.
Thanks for the video! It has a lot of helpful information. I’ll start the seasoning process tomorrow.
Me too lol just got back
How are you guys liking them so far? I just love lodge!!!!!
A few years of heavy use, and the cooking surface of that pan will be as smooth as a sheet of paper. Our 10" lodge pan was sort of rough when we bought it in 2010. We've cooked with it almost daily ever since. I guess the extra layers of baked in seasoning filled in the tiny pits and made it smooth. Well seasoned iron is so much better than non-stick Teflon.
+Lex5576 Indeed! I have a lodge griddle been going with it for about 3 years and it has smoothed out nicely. There is no comparison to teflon =) Thanks!
Pretty non-stick for a new Lodge. Good job. I just received today a new mini Lodge butter melting pot, and have it in the oven along with an already seasoned Stargazer skillet for further seasoning.
I just bought my first lodge cast iron skillet for the same reason why you bought them. Your videos are very informative. I seasoned it with canola oil and the first thing I did was cook bacon in it.
Let me save you some time - skip right to the point:
14:57
Lol!
Just bought a lodge 12inch skillet and I found your instructions very helpful.
Curiosity question, I have heard a lot of people take the new Lodge Cast Iron and sand the interior smooth which is a lot of work. Has anyone ever glass bead blasted the inside of one? Would that smooth it up alot better then the factory finish?
I bet it would. I haven't done that personally. I don't get over obsessed with smoothness unless its a vintage pan. The lodges seem to work well new and smooth down over time.
I recently got the wildlife set, they are very spartan and It is actually what I like about them ,old school rough and tough Yankees stuff, so I followed the instructions from few guys on TH-cam and the sanding process makes the pan quite good from day one, just don’t go crazy sanding the guts out of them, just work on the inside bottom of the pan where the food is going to cook, that’s enough, then immediately after rinse and dry start to cook on them, I used it straight away for shallow frying, then I cooked fish fillets, then potatoes, in one dinner I made the pan reseasoned very well I did’t need to use much oil after that. Also they don’t take too much to heat up and they keep heat for very long, very nice pans, i’ll Buy some carbon steel just for easy and quick stir fry from De Buyer. For sanding I used rust stripping brush drill attached to eliminate the seasoning and the big knobs, then quickly one after one I use 40, 80,120, and 240 grit mesh sanding pads for orbital sanding less then 1 hr I have completed the all job, taking more to write this, have fun peps!
Just received my first cast iron today, Lodge 12” skillet of Amazon, took a little over a week to arrive from Kentucky USA to UK :) looking forward to starting my cast iron journey.
Cool video. I've been using an old restored pan for years, but just got my first new one. You mentioned there were other oils that might work for seasoning, like olive oil? Canola oil? Straight butter? 10w40 from my car? What else can I use? Thanks again.
+Drew Kerlee I had to laugh about the 10w40. Most people use Crisco, or olive oil. Coconut works good also. Any oil that has a higher flash point is better. I would stay away from canola and veggie oil as they tend to get sticky and gunky.... also stay away from the 10w40 =)
+Drew Kerlee I was going to suggest wd40 but people i think would take it to seriously.
@@CookingWithCastIron Canola and vegetable oils do well if you bake them for an hour at a temperature above their smoke points. I had to re-do my first Lodge a few months ago (the original seasoning failed due to user error; I used to do the heated dry and oil as part of routine cleaning, but it turns out that doing so results in only partial polymerization and can cause seasoning to fail). I stripped it down and did a single layer of seasoning with Canola oil (at 450). No stickiness and it cooks great.
@@karlrovey I think I made a mistake with mine. I should’ve watched this video first. Bought a 12” pan by Mainstay from Walmart. Since it said it was preseasoned, I went ahead and cooked in it. I started with bacon, which may have been fine. But I threw in a steak in the same bacon grease and some of it stuck to the pan. I tried washing it off with Dawn but not all of the residue came out of the textured surface. So I let it dry and now it looks rusty in the middle. I’m sure it’s just the residue from the steak. So now what do I do?Do I have to strip it? I don’t know how to do that either. My mom has a pan like this, but she never taught me this kind of stuff.
@@shortyduwop9172 It's likely residue from the bacon and steak, not actual rust. This happens even with smooth CI. You can cook over it.
Wash pan. Cook two pounds of bacon in it. Rinse pan. Put some loft over bacon grease on pan. Put pan in oven upside down at 350 for 2 hours. Done.
Why the fuck he couldnt just say that!!!!!! 2.5 minutes into the video and i was fucking loosing my shit dude!!
Not all hero’s wear capes thank you
@@rogerlopez1886 I think he enjoys irritating the world! God help his mate if he has one!
Did you wash it w water and soap first?
2 hours????!!!! Every after using!!????
how am I just now finding your channel?! I just recently started using cast iron... this video (... and channel) is so very helpful! thank you :)
Thanks, glad I can help!
Thank you. Your voice is very soothing and your calm personality helps convey the information. Really appreciated.
Wow. What a difference prices are in just five years. That little 8-inch is now $25 and the 10-inch overall one is close to $40 (at BB&B).
So I had to use a sanding disc with 180 grit that fits on a drill to literally grind off that rough finish so I could season it to a glass smooth surface. What a difference it makes! The rough, factory surface sticks like crazy and you have to GRIND with steel brillo and soap to get it clean. The smooth surface just slides stuff right out and a soft nylon scribber with NO soap (just a warm-water soak) cleans it in two shakes. LOVE using cast iron! :)
I've found it near impossible to build up a seasoning on the factory coating from Lodge. It simply doesn't allow it. You can build up what you think is a seasoning over months of non-stop cooking only to have it pulled completely off the top of their factory coating when cooking something like beef stroganoff. It is 100% the best option to sand that crap off until the skillet is slicker than owl shit, and re-season a few times. It's almost as if their coating just doesn't let oil seep into the pores of the metal and bond with it. It just sits there loosely on top of the rough coating and finish. Good video.
You're probably leaving too much seasoning on it. Try lighter coats.
Did you have anything acidic in your beef stroganoff? Acidic foods like tomatoes/tomato paste, worchershire sauce, lemon or vinegar can strip/damage the seasoning layer if your pan isn’t already very well seasoned. Once the seasoning is well established, you’re fine using these things... but it’s still not a good idea to ever let an acidic sauce simmer in cast iron for a long time. Prolonged contact with acidic foods will pull too much iron from the pan, so the flavor of your dish will become unpleasant and metallic.
Did you ever decide to sand your Lodge skillet? I’ve read some horror stories about people sanding cast iron too smoothly, and then having trouble getting the seasoning to build up again.
@@carrieb8192 Well aware of acidic foods etc... grew up cooking on grandmas family Griswold from the late 1800's. I did end up sanding my lodge pans down, not slicker than owl shit, but smooth enough and building back up at first with avocado oil, and then bacon grease. Going on a year, maybe over, and they're perfect. The problem isn't the surface finish itself, it's the coating lodge uses. It goes on like a shitty teflon, not a true seasoning. It's not really a seasoning at all, and it won't let a seasoning build up on it.
Thanks for taking the time to share your knowledge . Always helpful when someone shares there experience .
Thanks for the comment, glad some people are able to find the info useful!
*their
no! it's not always helpful! this was a terrible video! it could've been done in 2 minutes
@@CookingWithCastIron So you only correct grammar from bad reviews? Lol
I just bought a new Lodge cast iron and your video was GREAT!! Thank you for all the helpful information. I can feel more confident in using my new skillet now.
Is there a process for seasoning if one doesn't have access to an oven. More frequent seasoning stove top?
Got one of those iron skillets with the rough finish. It was nearly impossible to clean. Took it out to the barn and ground it out with 36 grit then finished it with 80 grit. seasoned it and now it works fine.
Nice! Did you use a sand wheel?
Skip to 15:02. You're welcome.
Thanks
Travis Taylor foreals😭
Travis Taylor that's the entire video.
Travis Taylor to 4:00
ackchyually!!! *cue nerd gurgle
I just got my first of many cast iron pans it a LODGE 12 inch from Kroger 20$ were gonna do eggs and sausage in the morning tyvm for the info
+ROAD WARRIOR 1967 MUSTANG Nice! Is it going to be your first time using cast iron?
+Cooking With Cast Iron yes first time I am planning on replace all my pans im subbed on your channel thanks for the reply were on electric HOTPOINT stove
+ROAD WARRIOR 1967 MUSTANG Good deal! Since CI holds heat a little differently, I would suggest starting out on a low heat setting and go from there. That is probably the biggest learning curve is how the pan works on your particular stove.
thank you very much for the info we have a bunch of teflon shit pans and we were about to buy yet another set of these diposable T-FAIL pans I said fugkit that its time for a change its time to buy our last set of pans
+ROAD WARRIOR 1967 MUSTANG Welcome to the light my friend =)
Thank you.
This was thorough and informative.
I like the steady pace and I learnt a lot.
I appreciate you very much.
Old cast iron pans were cast and then machined flat and then seasoned. New cast iron is cast and then seasoned. Hence the smooth texture of old cast iron vs new cast iron. I find that vintage cast iron is significantly more non-stick compared to new cast iron even when both are fully stripped and then freshly seasoned (ruling out any impact from built up layers of seasoning.
Take a small sander and 60 grit paper and sand the cooking surface smooth. Then rebuild the seasoning layer. You will be so much happier with the pan, trust me. All the old cast iron pans I have are smooth as glass. I've reworked a Lodge to smooth it out and it now performs just as well as my old pans.
Thank you for the video, I've just bought a Lodge Skillet in the UK and can't wait to use it.
Awesome! Glad you found the information useful!
I actually liked the access information. Its was interesting and helpful.
Thanks for the information, I'm a convert to Cast Iron and very interested in the video.
Love the passion. To all the people jumping to criticise:
If you don't have anything nice to say...don't say anything.
It surprised me the amount of ignorant and pointless comments ppl made about the length or his editing. They could have easily left but they actually took time to comment something rude about his video. As if anyone genuinely cares about their input haha
I know you have some negative comments regarding your explanations, but I actually appreciate you talking calmly and slowly about the process. A lot of the videos I have been watching just move too fast and I'm having to skip back and watch it again. Honestly, if so many people think this video is crap then they obviously don't need to watch it in the first place and should go make their own videos on the subject. Your video was very helpful to me, thank you.
Great video. You are so refreshing after watching uninformed grinders/sanders of perfectly good cast iron. Lodge factory finish works great as is.
This is an excellent video. You explained everything from beginning to end. I knew not much about cast iron. A lot of videos on here that are explaining things normally skip through important steps but you didn’t. I bought the exact same skillet for $15 from Walmart. Good Job!!!!!!! Well done
After an 8-minute ramble, he finally got to talking about "What to do with new cast iron pans" at 7:55. You're welcome.
Thank you
I agree. I certainly was turned off by the rambling and went to another TH-camrs video. I appreciate him doing the video, but people want the “How To” not all of that rambling. It is frustrating.
THANK YOU SOOO MUCH… ridiculous the rambling 😂
I have cast iron handed down to me from great grand parents. This stuff dates back to 1890s. There isn't iron like that anymore.
I’m sure iron itself is a little bit older than that.
I am so happy that the skillet is made in USA. Thank you for the detail explanation. Can I use clarified butter(ghee)
I use ghee for cooking with cast iron. It doesn’t seem to smoke or spatter as much as butter or most oils will.
I loved the video. So informative. But my OCD went into overdrive when you scraped with the metal spatula. 😂 I’ve always been told not to do that because it scratches the seasoning off the pan. I’m sure you can fix it if that ever happens though. Thank you so much. Also, what oil did you use?
Needs a wood spatula. That sound made me go crazy as well.
Good vid, amazed at how many people buy cast iron and freak out on how to take care of it. I learned from mom many years ago how to take care of it and it's not difficult. I think your vid will help a lot of people.
Right? Thanks for the comment, Cheers!
Got a new 12 inch skillet and love it thanks
Everyone's a critic now. If you want to criticize someone why can't you be nice about it? When did we all become so perfect? And if you truly want to help someone with some constructive criticism,be nice about.
Thanks, I feel like a lot of ppl want 3-5min videos. Seems like peoples attention span is so short these days.
Cooking With Cast Iron That's because it is :/
That’s the problem these days. Everyone is so pussy they cry when they’re criticized or constructively criticized. Why do we have to be nice about it ?! It’s called CRITICIZING!!! Video is too long and is all over the place. No not everyone is perfect. But my name is nobody
@@CookingWithCastIron I'm aghast at how many people are rude, cold and callous. I just started getting into cast iron and am getting some Lodge pans for Xmas and was relieved when I saw your video and you explained that I didn't have to strip them with some electrical tool and go through this crazy elaborate process. I liked your video a lot so please don't take what these trolls say seriously. I don't see them with any information or talent or TH-cam channel. Being a brave asshole behind a screen is easy these days. And here's another reason why you shouldn't care - those dingbats see the time of each video in the thumbnail before they even click on it!! I check it out all the time! If they want a 30 second or 2 minute video, they can click on those! Keep doing you, there's still people in the world who enjoy full information, context, and a story. Keep it up!
I sad it the power of the internet . Ppl think they know every thing. I watched a video and the woman was making a chicken dish An ppl went after her for not washing the chicken i didn’t know people even wash chicken like chill out ppl sigh
Amazing explqnation. Thank you. I just get my new pan from amazon, and want to bake sd bread. What I have to do. Wash, dry, oiled, put in the oven for 1h ?? Let it cool, And then I can bake my bread?! Or other way? Thank yoi
good demonstration of the "thin film" method. looks like odd design? on the "new" Lodge pan - small flat bottom surface? considerating the large relative size of the pan
Thanks, helpful video. I find that grapeseed oil works best when seasoning a new pan.
Does that (what appears to be) stainless steel spatula get scratched up?
If you mean the joint in the middle of his stovetop, that is a spoon holder!(likely porcelain)
My grandmother always had a good one, and you use them to put your cooking utensils on when you're not stirring or whatnot!
Very useful video! Question, though...is it necessary to put it in the oven for an hour each time you re-season it, or is that only done the very first time?
I've only known the first time but I've placed my freshly cleaned and oil pan in the oven just after I've shut it off and finished cooking whatever I was. Then it just cools down with the pan, if that makes sense. Idk if this is proper but I've had mine for many many years and they all have held up well.
The 1st thing I did with my cast iron is the I made Nashville hot chicken, the hardest thing for me was cleaning because I got the 12" one and it's really heavy
In years past the casting of iron pots, pans and flats were polished. Usually by water wheel power with nice sand stones. This could be done today but the rough cast Lodge can 'hold' the seasoning layer quicker and thicker. I use older polished pans and new and I find them to be on par with each other. One of mine is so old and heat etched on the bottom I cannot see the manufacturer of the piece!
I've just bought my first pan, wanted one for years, I followed instructions on washing and seasoning it, but when it came out of the oven it still had a wax coating on it, when I scrubbed it, it looked like it was all gone, so I'm trying again today, hoping second time is lucky, just found your channel, wish I found it yesterday 😊 thank you for such detailed videos
I don't scrub mine. I just cook with it, then after it's still warm, but cool enough to touch the handle, I take it to the sink and just rub it with my fingers under warm/hot running water to get all the food bits out. then I'm done. I leave the oil residue in it. It's an old pan that was from my mom's house.
I like how you point out that Lodge still manufacture in America, then price out through Amazon and Wa*lMart. C'mon man. Most local hardware stores carry Lodge; buy from one of those.
+Will Hiebert Amazon and WalMart are American companies...
+Brian Spurrier and are some of the biggest importers of foreign goods.
+Will Hiebert And are also some of the biggest employers stateside. Although I understand your concerns about buying from them. Another good reason to point out that lodge cookware is made in America is that it must then adhere to laws regarding content. Things like lead which will crop in in Chinese products. I would happily buy foreign goods all day as long as they were safe. I believe we should strive for a good global economy as well as national.
+Will Hiebert I always buy from local (non chain) stores when I can. I hardly ever shop at lowes or home depot because we have a great locally owned hard ware store down the street. The reason I mention walmart and amazon is because they are probably the most accessible to the most people.
Will Hiebert Right, sorta counter-intuitive, huh? 😂
need to go right info the video cut down on unnecessary chat
Thanks for the video. I just bought my first cast iron pan, a 10" skillet. I will probably use some variation your method to season my pan. I have peanut oil and coconut oil so I'll use one of those.
Lodge is not the only cast iron manufacturer in the USA. They are the most readily available, cheapest and just about the heaviest. Some other companies are:
Finex, Stargazer, Field Co., and Butter Pat. Butter Pat is very expensive, but they make their pans the old fashioned way, by hand. One of the cast iron manufacturers is in Charleston, SC, but I don't recall which one. Finex is in Portland, OR.
Thanks man. Helpful. I just didn't like the spachula hit the cast iron. Do you have to use metal spachula?
Stopped watching after 5 minutes...and i still have no clue how to treat a new cast iron skillet. Jesus get to the point.
Seriously
agreed x_x I fell asleep, resumed the next day and this video still isnt over!
Wash it, dry it and use a little more oil/butter the first few times you use it to cook.
Videos about cast iron shouldn't make me this happy... and here we are. Thanks for the great content!
***** haha Thanks for letting me know!
7:56 is when he actually starts explaining how to use an cast iron skillet
Thank you
Thank you!
Thanks
Yes, THANK YOU. 😂
blessings
Do you always have to season your cast iron before cooking? Or is seasoning only something you do when you get a new cast iron?
When getting a new pan you should season it. If the old seasoning gets scratched off or is messed up, then one will season it again. You don’t season before or after each meal but I do put a very thin layer of oil on the pan after cleaning with water.
Hi I just got the 12" Lodge cast Iron Skillet, it is £52 over here on Amazon. But it is already pre-seasoned so I just whacked a juicy Sirloin on it and it cooked perfectly. You are right about seasoning most other cheap brands of cast Iron pans before use though. But what you do to the Lodge regarding seasoning is essential after every use. Cheers mate.
This is a great video. I use bacon grease as my "conditioner" It's free if you eat bacon.
"Lodge is the last company in the US making cast iron skillets" - not by a long shot. Finex, Field, Stargazer, Butterpat, Smithey.. all of which are hands down 100 times better than Lodge.
@J the higher end pans have a very smooth finish that's much more non stick than the cheaper pans. I wouldn't buy finex either but a nice set from Field might be in my future.
At what point does he show what to do?
I've been listening to him for about 5 hours and he still hasn't taught shit
I painted my house, got a degree and raised a family.
drk321 I'm so happy for you
Some say the manufacturer's label is still on the skillet.
Syuna 😂😂😂
Great video and tutorial. I reordered a cast iron set and want to ensure that I'm doing everything in my power to maintain them.
U say to put skiller in oven after seasoning upside down. What if ur burner is at the top in your oven? Would u still put it in upside down or right side up? Thanks
*FORGING PROCESS???* What R U talking about? Rough surface is not due to forging process. Forging is process of pounding a molten metal in to a shape where as casting is pouring a molten metal in to a mold. Rougher sand in the mold is why this is.
Actually, you cannot forge molten metal. You forge a red hot solid piece. But everything else is OK, sand quality is what mostly defines surface finish.
I'd say you're really into cooking if you make videos about cast iron skillets.
+MoeJetz31 I do enjoy it =)
If it's pre-seasoned, why did you have to season it again?
Seasoning is an ongoing project with cast iron. The factory seasoning is to prevent rust. Home seasoning makes them nonstick.
First ever outing so pleased with results no rinsing of pan with plain water just straight up. Wooden spoon helpful for me. All bits can be removed safely without any horrors on the pan.
Idk why so many hater comments I thought your video was very informative.. thank you I just got a lodge pan and want to cook steak tonight so now I understand the seasoning process