Damn, I wish we had a gas stove. I'm assuming cast iron doesn't play well with induction. But this would be a great way to get more Iron! Edit: pls stop replying to me, seriously had like 30 people tag me saying the same thing and it's annoying af!
I learned this trick by working as part time kitchen staff. The cooks just rinsed their pans with hot water after cooking and simply wiped the remaining debris and oil away. I thought it was gross seeing it still shiny with oil. However, when you take a closer look, those pans were really old and had signs they had been around for ages yet not a single rust and boy they were wayyy better than modern non-stick pans, not to mention a lot safer without the toxic teflon coating!!
Thank you! You made this simple and straightforward. I picked up a box of cast iron pots and skillets at a garage sale $20 for 17 of them (9 were individual serving sizes, for soups or baked goods, which were too adorable to pass by) and I had no idea what to do, to even get started. So now I'm gonna get them cleaned up. 🤩
Just a tiny tip for anyone wanting to do this. DONT USE FLAXSEED OIL. Yes flaxseed oil will form a polymer layer very quickly, but it does not last. It can literally just chip off. Use any oil you'd use for everyday cooking. Vegetable, sunflower, etc. Put down a small amount and wipe it off almost like you put it on by mistake, and need to wipe all of it off. Then just start using it after the first heat treat. Fry your bacon and eggs everyday, and it'll stay perfectly polymerized.
After washing, rinse the pan in the coldest water you can get out of your faucet. Doing this will reduce the flash rust by quite a bit. Also, when you find a used pan at a sale be sure it wasn't used to melt lead. Once it's been used to melt lead the lead can never be removed completely.
@@oOTeLoMeToMaNOo any oil you can do as long as it doesn’t have a reaaaaaaally low smoking point.. avocado oil would work perfectly as it’s smoke point is high
Crisco and Bacon oil/spread is good to use as well. Kept all of my grandmother's cast iron after she passed away. Years of seasoning from great home cooking!!! After a cleaning and time in the oven, more memories and home cooking to continue!
I will say that I have this exact pan, and I can guarantee you the Lodge seasoning is nothing… I remember seasoning it once and cooking on it once and putting away for a couple years because of how terrible it stuck on there. Just recently I took it out again and gave it a try… I did 5 layers and this bad boy is slick! The water just falls right off.
Good job. My favorite pan I found in an old abandon burned down mining camp. I cleaned it up and reseasoned it. It has to be sitting there for over 80 years. It is a Wagner. That was worth a 10 mile hike into the mountains.
There are many, many ways to clean and season cast iron. Find one that works for you and stick with it and your cast iron will be with you for a lifetime!
@@walletphonekeys ⭐️type in: “Rowes rising seasoning & restoring cast iron skillet lye bath method” It’s the most impressive one I have seen! Those grimy chunks just FALL OFF the skillet. It did take her up to 3 soaks for 100% removal but it SERIOUSLY made them look like they just came off the factory floor.😂
Thank you !!! I have 3 very old heirloom cast iron pans that have been in my family for over 100 years. But I had to put my stuff in storage. And they now need work.
@@juancastellon7183 true but a lot of the comments are saying she needs to season the pan 4 more times and avocado oil is acceptable, it can take high heat.
Sounds like you're scratching off a ton of seasoning washing them like that. When cast iron is hot after cooking with it, all you need to do is rinse it under HOT running water and wipe it out with a rag or paper towels. Because if it is seasoned correctly, it will be pretty much non-stick. There should be no scrubbing necessary.
You can skip the scrubbing, by placing the pan a plastic tub and cover completely with Coca-Cola and let it soak overnight or a day or two, then rinse , wipe dry, and season. This works for most rusty objects.
I am the same Jules. We have never had rust. Wash pan, wipe down with olive oil, and put on burner with med high heat. If I ever had to really scrub the pan to clean it then I may do this twice waiting for the pan to cool.
@@juliaf_ THAT'S not true. The "not using soap" is not just for preventing rust. A well seasoned pan will be as non-stick as Teflon if you NEVER use soap of any kind. EVER. When you cook with cast iron you clean it with hot water and a clean cloth(no soap)you clean it immediately after use. DO NOT LET THE COOKED FOOD COOL IN THE PAN. When the food cools is when it sticks on any pan. If cooked on food remains, put a bit of water in the pan and boil the stuck food will come right off. No soap. A properly seasoned cast iron is a joy to use and easy to maintain if you never use soap of any kind.
Don’t use flaxseed oil. It goes rancid super quickly, that’s why you have to keep it in the fridge. Not to mention it will burn and smoke as soon as you use the pan. Use your regular neutral oil.
Nah, seed oils turn to polymers after heating. That is what makes it non-stick! Polymers don’t go rancid. This is also the same reason that you should not consume them.
All I do is wash my cast iron with dish detergent when I clean mine 2 xs a year then I rub them down with vegetable oil and bake them at low temp all day in my oven. Then I just wash them when I use them with just hot water. I dry them on top of my stove.. That's how my granny taught me .
That's because soap used to contain lye and would remove the seasoning. You need to be properly washing your cast iron after every use, with soap. It's super unsanitary not to wash them. Mm modern soap or detergent will absolutely not remove your seasoning if it's actually seasoned. If it's just burnt low smoke point oil then it needs to be removed and actually seasoned with a high heat oil.
@@daniellemartin9896 I just don't like the soap taste my granny didn't either... I do scrub them clean with hot water and reoil them when they need it and cook my pans on low heat all day .. My granny said she used to put them in a hot fire outside but after she got electricity she started doing it in her oven ...
@@lorrainehilgendorf2165 the sopa taste is caused by soap sticking to burnt sticky oil rather than a properly seasoned pan. Try seasoning with flax oil and you'll have much better cooking results, way less smoke when cooking, and you can wash it without ever having rust or soap taste left over.
I highly recommend against flaxseed oil as a seasoning. In my experience it has been an absolute nightmare! Heed warning! I suspected the people recommending it, haven't used their pans very longterm after seasoning them and then recommending it. In my experience it has been an enormous headache! I enjoy cooking in my cast iron, not playing with them.
Cast iron is unappreciated unless you're a rockin' chef. It is my preferred go-to cooking/baking/etc pan/pot/you name it.. and my grandmothers all owned them and they are still in use by my parents (as far as I know). As for scratching, I wouldn't worry about that. You can scratch it all day, it doesn't care, made to last forever. The coated ones are also nice, but the coating does chip if mistreated (I've seen some...so sad...still good enough to cook in, though). I use both, but I prefer the original. Lodge is literally the best brand, I think they are the original makers, and worth any amount of money spent. Cast iron lasts several lifetimes, and then some more.
My grandmother used to cook breakfast in this. Cant explain how much better the eggs potatoes nd bacon tasted from cast. Taught my kids this as well ,dont know where mama's pots nd pans ended up? But I'm so happy to see you have discovered the one of a kind skillet. Lots of luck nd love with it ,enjoy !!!
I would season it again with the flax seed oil and heat again at least 3 times. I like to do 5 times. Then, you can season with something else like avocado oil.
Uhm...I will be trying to clean up my first cast iron skillets today, but I would like to know if I need to let the pans cool completely, before putting on another layer of oil and baking at 500 degrees for the 2nd, 3rd, 4th and final times??
@@brandylou9132 they do work, but if you heat an oil beyond their smoke point, they become carcinogenic. Make sure to check the smoke point for your oil and becareful.
If it's free, people will not respect it. If you throw it away, people will treasure it. That's why I always throw away something that I need where people can easily see it. Giving it away to people will have an impression that you think they are cheap. Don't give it away. Throw it away if you value what you don't need.
@@Layput well, in Germany it's different. Especially in Berlin we have the habit to put outside what we don't need anymore for people to take. It works quite good
My grandparents would just throw them in a fire while burning leaves, wash them, and oil them with shortening. I simply clean them with an SOS pad, wash and rinse, and then oil them with vegetable oil or shortening. Been doing it for years.
I grew up we had a natural gas stove the outside of my mother's skillet would get a crust on it every Spring my dad would burn it off in a brush fire then wash and dry over the burner and wipe with oil
I've restored a few pieces like that and always make a point to cook bacon in it for its first use. Hubby knows when I find one that needs work, he's getting bacon and eggs. Lol.
to season it with the bacon fat? doesn't it retain the smell? anytime i cook bacon in mine i have to scrub it with soda and season all over again bc it retains the smell.
@@mmmmmmmmaria I just clean it with hot water and salt and I don't notice it. It's what was used in the old days most often, that or lard. We like bacon anyway so doesn't bother us. My main 10in is as smooth as glass and has never seen a drop of soap.
I used bacon grease, for many many years. I have pans over 150 years old. I clean with salt and a chainmail cleaner. I now make my own lard and use that...
I prefer eating bacon from a dog, than from a pig. I find dogs taste the tastiest, and woukd actuallyreccomend eating them! They taste yuuuumyyyyy! 😋🍴🐕🥓 (I have a dog farm, where I raise them for meat and dairy )
There are 4 of us and no one gets it all. I have found it easier to find something that reminds me of 'them'. My sister had a set of books of my Dad's and I found the same set in a junk shop in better condition. No need to be sad, go shopping, and have some fun treasure hunting for your memories. I like to fill my basket at the thrift shops and decide at the register (self-serve), if I really need this or that for that particular memory. Also pictures of the items can help eliminate the clutter too while appreciating the memories! We learn we can't have it all! We just don't have room for it! 🤪 💌
So glad I came across this video as I have inherited my great grandma's cast iron cookware and I have been worried I won't be able to take care of it properly and this is a big help ❤
Seems like a lot of work, I just toss used rusty ones in my fire pit and pull them in the morning quick wash with a metal scrubby, crisco then bake in the oven. I like to crisco and bake them 3 to 5 times before use.
When really rusty I put mine in the oven when cleaning the oven once cool I rub it down with Crisco shortening until all rust is gone Then I grub it with a little more Crisco and bake in the oven for about 30 mins at 350 and wipe it down with a paper towel. God as new.
@@texastea5686 I use salt and scrub with a green pad or scrub daddy. wipe off well and coat with bacon grease. You don't use soap and water. If you do then dry on the stove top before adding the bacon grease. Been using this method since my grandma showed me before I was 9. I am turning 50 soon.
I am old enough that I grew up with cast iron skillets in the pre Teflon era. We always washed those skillets in the sink with the soap (not lye based) that was in the stores those days. Not broken bones involved.
Curses cant be generalized they require focus. You cant cures all men. But you can curse a certian person. This also requires their belief in your curse to make it work. (It's Like a placebo.)
I have expensive cast irons and I also have cheap Walmart cast irons. Other than the Walmart one being a little offset in the center of the pan, they literally perform they exact same way as the more expensive one. No noticeable difference. it was $7 for a 10in skillet
The food they yield is so worth it though. When certain good is cooked in cast iron...it's incredible and can't be mimicked using any other type of pan. If you take care of them...they aren't hard work at all. This pan was neglected.
i switched from nonstick to cast iron abt a year ago. was dumping all my cheap toxic cookware and slowly replacing it with better stuff. the difference it has made in my cooking is very noticeable. and all i have to do to clean it is throw in some water while its hot, dump that out after like 15 min, and wipe it out, and reoil it. after a year its so well seasoned nothing sticks to it.
I used to feel the same way but they really are the best to cook in. With proper care, nothing sticks and it's WAAAAAY better than cooking with industrial waste a.k.a. teflon.
@@paulines5112 Yah, doesn’t take too much research to realize how bad Teflon is for you, especially when the pan starts to flake. Yikes!! Had a friend tell me when we had non-coated cookware on on our wedding registry, “Oh that’s the expensive stuff, but you realize pretty quickly you only use the coated pans.” But what I realized, was HOW to cook in the good pans, chemical-free. And that was over 20 years ago!! 😂
Yes dear. Remember though to season again after each use. I use the stove top to dry it then immediately wipe all over with oil, while on the burner med-high flame. Babayyyyy!🥰🥰🥰
I have one that was my G’ma’s had until she died at 97 I’m 75. I’ve taken great care of it all these years. I used it quite often makes wonderful cornbread.
If your are researching a restoration, use a harsh scrubber to make sure you clean any pits made by rust. You are researching the pan so scratching off the seasoning isn't an issue and also recommended as you don't know the quality of the seasoning or what is stuck in it. Clean it to the bare metal and reseason. Also, I would avoid olive oil as it creates a sticky surface sometimes. Vegetable or other high smoke point oils is best
My wife absoutely 💖's these pans, pots and flat pans!! I brought home a big pan with lid and she was so ExciteD!! Bought it for 5 bucks!! It was a Dutch pot...and ,I now L💖ve the baked chicken, roasts and casseroles...even bread!!👍😎😄💖
These cast iron pans are forever and if you lack iron in your body cooking in one of these will replace the iron you need , from the old school books
👍👍👍😊🤗I GAVE THAT SAME LESSON TO MY DAUGHTER 🤔 GREAT MINDS 👍 👌 ☺️
Thank you for this! I did not know.
I was just telling someone this the other day. When cast iron started losing popularity people started getting low in iron.
Damn, I wish we had a gas stove. I'm assuming cast iron doesn't play well with induction. But this would be a great way to get more Iron!
Edit: pls stop replying to me, seriously had like 30 people tag me saying the same thing and it's annoying af!
No, it won't provide the iron you need but will provide a little bit. You still need to eat iron rich foods.
Just tried this on a REALLY rusty cast iron pan. Works like a charm.
I wish TH-cam let you save shorts !!
You can, I share them to the email! ❤
I send to a friend. Then they show in their messages.
I share with my Samsung Notes!
I just saved this, with no problem. Just share it to your text, by sharing to your cell phone number. I saved mine: to my cell under "moms" messages
You can save them to your own playlist from either your "history" list or "liked videos" list.
I learned this trick by working as part time kitchen staff. The cooks just rinsed their pans with hot water after cooking and simply wiped the remaining debris and oil away. I thought it was gross seeing it still shiny with oil. However, when you take a closer look, those pans were really old and had signs they had been around for ages yet not a single rust and boy they were wayyy better than modern non-stick pans, not to mention a lot safer without the toxic teflon coating!!
Thank you! You made this simple and straightforward. I picked up a box of cast iron pots and skillets at a garage sale $20 for 17 of them (9 were individual serving sizes, for soups or baked goods, which were too adorable to pass by) and I had no idea what to do, to even get started. So now I'm gonna get them cleaned up. 🤩
Lucky find!
Lucky you
❤❤❤❤ I seriously want to know how it goes?! And what you make!!!!
Get a box of SOS steel wool and scrub with those. Don't soak it or any of that foolishness
Score!
Just a tiny tip for anyone wanting to do this. DONT USE FLAXSEED OIL.
Yes flaxseed oil will form a polymer layer very quickly, but it does not last. It can literally just chip off.
Use any oil you'd use for everyday cooking. Vegetable, sunflower, etc. Put down a small amount and wipe it off almost like you put it on by mistake, and need to wipe all of it off.
Then just start using it after the first heat treat. Fry your bacon and eggs everyday, and it'll stay perfectly polymerized.
Exactly this! Flaxseed oil is pure poison for cast iron! Cast iron and flaxseed oil should not be in the same sentence!
One of the best clean up of cast iron !!!❤❤❤
After washing, rinse the pan in the coldest water you can get out of your faucet. Doing this will reduce the flash rust by quite a bit. Also, when you find a used pan at a sale be sure it wasn't used to melt lead. Once it's been used to melt lead the lead can never be removed completely.
If you repeat the oil & baking sequence 4 more times, you will end up with an amazing seasoned pan with a hard nonstick surface. I love my cast iron.
Is avocado oil a good enough substitute?
@@oOTeLoMeToMaNOo any oil you can do as long as it doesn’t have a reaaaaaaally low smoking point.. avocado oil would work perfectly as it’s smoke point is high
@jtbrownful thanks for the reply! Could you tell me the proper way to clean after using?
Crisco and Bacon oil/spread is good to use as well. Kept all of my grandmother's cast iron after she passed away. Years of seasoning from great home cooking!!! After a cleaning and time in the oven, more memories and home cooking to continue!
I will say that I have this exact pan, and I can guarantee you the Lodge seasoning is nothing… I remember seasoning it once and cooking on it once and putting away for a couple years because of how terrible it stuck on there.
Just recently I took it out again and gave it a try… I did 5 layers and this bad boy is slick! The water just falls right off.
GORGEOUS…!! Cast iron pans last FOREVER…!! 🥰👍🏼👍🏼👠👣
Good job. My favorite pan I found in an old abandon burned down mining camp. I cleaned it up and reseasoned it. It has to be sitting there for over 80 years. It is a Wagner. That was worth a 10 mile hike into the mountains.
SIDE NOTE: At cook time upside down is very important. Oil pools anywhere it will turn into sticky goop.
So do I need to put a flat cooking tray under to catch any oil when baking it upside down? Or will it not drip off?
@@user-mm6wc1vf9manother option is to take it out and wipe it off (careful not to burn yourself ofcourse) after about 10 minutes .
❤ thank you for sharing this recipe for me 🙌🙌❤️
Thank you for this !! I never knew how to re-season my cast-iron until now. Thank you !!!
You could have googled that all this time 🤣
Will this also take off the seasoning? I bought a brand-new cast iron skillet, & the seasoning smelled rancid & there was some rust.
There are many, many ways to clean and season cast iron. Find one that works for you and stick with it and your cast iron will be with you for a lifetime!
What's the best way to get rid of sticky buildup of seasoning especially one built up on the corner and edges
@@walletphonekeys yes my cast iron pan look sooo flaky
@@walletphonekeys
⭐️type in:
“Rowes rising seasoning & restoring cast iron skillet lye bath method”
It’s the most impressive one I have seen!
Those grimy chunks just FALL OFF the skillet. It did take her up to 3 soaks for 100% removal but it SERIOUSLY made them look like they just came off the factory floor.😂
@@JessRaeEth thank you
Wow this works so well. I used this method for the 2 I was given and they legitimately look brand new. Thanks for the help!
The Best Clip for this Cast Iron❤Thank u❤
I love the way you did this great transformation fabulous thank you for sharing this video have a wonderful Sunday
Thank you !!! I have 3 very old heirloom cast iron pans that have been in my family for over 100 years. But I had to put my stuff in storage. And they now need work.
That's so cool, I love it!
The steps in this video will get your pans ready to cook up a good meal!
@@juancastellon7183 true but a lot of the comments are saying she needs to season the pan 4 more times and avocado oil is acceptable, it can take high heat.
@@Aunt_Bee4738 Nope that good old bacon drippings , preheat oven for about 30 min 450-475 slide that skillet in bake 5 turn off .
@@chameleon4206 I don't eat pork but all options are welcomed 😊
You just need to scrub it with a potatoe and kosher salt
Potatoes juice breaks down rust. Then coat with avocado oil and bake
I use a brillo pad or steel wire pad with rock salt after rinsing really good wipe it down with shortening and bake for a bit
I was wondering about that non scratch pad. I was thinking does iron scratch?
Sounds like you're scratching off a ton of seasoning washing them like that. When cast iron is hot after cooking with it, all you need to do is rinse it under HOT running water and wipe it out with a rag or paper towels. Because if it is seasoned correctly, it will be pretty much non-stick. There should be no scrubbing necessary.
@@brendarewan7441 no. It won’t scratch
I have a cast iron now that I need to repurpose and I wasn’t sure where to start, I will save this! Thank you
You can skip the scrubbing, by placing the pan a plastic tub and cover completely with Coca-Cola and let it soak overnight or a day or two, then rinse , wipe dry, and season. This works for most rusty objects.
Scary to know I used to drink that crap!
Glad to know, just reinforces why I never drink that "stuff". Water & skim milk for me!
Thank god I drink Pepsi!!
Thank you! Best video I’ve watched so far
Good find. Thanks for restoring instructions.
What a great restoration!
This is such useful info, THANKS!!
All my life we washed our cast iron pans and always dried them on the stove
I am the same Jules. We have never had rust. Wash pan, wipe down with olive oil, and put on burner with med high heat. If I ever had to really scrub the pan to clean it then I may do this twice waiting for the pan to cool.
Samsung has a option in settings where you can save directly to gallerie.
The whole 'don't wash cast iron' thing was from the days when soap was highly caustic. These days, soap isn't typically an issue :)
@@juliaf_ well its been my issue for awile
@@juliaf_ THAT'S not true. The "not using soap" is not just for preventing rust. A well seasoned pan will be as non-stick as Teflon if you NEVER use soap of any kind. EVER. When you cook with cast iron you clean it with hot water and a clean cloth(no soap)you clean it immediately after use. DO NOT LET THE COOKED FOOD COOL IN THE PAN. When the food cools is when it sticks on any pan. If cooked on food remains, put a bit of water in the pan and boil the stuck food will come right off. No soap. A properly seasoned cast iron is a joy to use and easy to maintain if you never use soap of any kind.
Love cast iron thank u for all of your tips to restore. 💯👏
Don’t use flaxseed oil. It goes rancid super quickly, that’s why you have to keep it in the fridge. Not to mention it will burn and smoke as soon as you use the pan. Use your regular neutral oil.
Even after to bake it for 5 hours? And it's just a one time deal she's not going to use flaxseed oil again afterwards
Oh no! I haven't had mine refrigerated! Thanks for sharing this wisdom! 👍💌
Nah, seed oils turn to polymers after heating. That is what makes it non-stick! Polymers don’t go rancid. This is also the same reason that you should not consume them.
Easier ways to do it, lol.
@@Fiery154 flaxseed are very healthy and I grind them up and put in my oatmeal
Great information.👏👏👏
All I do is wash my cast iron with dish detergent when I clean mine 2 xs a year then I rub them down with vegetable oil and bake them at low temp all day in my oven.
Then I just wash them when I use them with just hot water.
I dry them on top of my stove..
That's how my granny taught me .
That's because soap used to contain lye and would remove the seasoning. You need to be properly washing your cast iron after every use, with soap. It's super unsanitary not to wash them. Mm modern soap or detergent will absolutely not remove your seasoning if it's actually seasoned. If it's just burnt low smoke point oil then it needs to be removed and actually seasoned with a high heat oil.
@@daniellemartin9896 I just don't like the soap taste my granny didn't either...
I do scrub them clean with hot water and reoil them when they need it and cook my pans on low heat all day ..
My granny said she used to put them in a hot fire outside but after she got electricity she started doing it in her oven ...
@@lorrainehilgendorf2165 the sopa taste is caused by soap sticking to burnt sticky oil rather than a properly seasoned pan. Try seasoning with flax oil and you'll have much better cooking results, way less smoke when cooking, and you can wash it without ever having rust or soap taste left over.
@@lorrainehilgendorf2165 you need to use oil that can be treated with high heat for a few hours, not low heat.
I highly recommend against flaxseed oil as a seasoning. In my experience it has been an absolute nightmare! Heed warning! I suspected the people recommending it, haven't used their pans very longterm after seasoning them and then recommending it. In my experience it has been an enormous headache! I enjoy cooking in my cast iron, not playing with them.
Cast iron is unappreciated unless you're a rockin' chef. It is my preferred go-to cooking/baking/etc pan/pot/you name it.. and my grandmothers all owned them and they are still in use by my parents (as far as I know).
As for scratching, I wouldn't worry about that. You can scratch it all day, it doesn't care, made to last forever.
The coated ones are also nice, but the coating does chip if mistreated (I've seen some...so sad...still good enough to cook in, though). I use both, but I prefer the original.
Lodge is literally the best brand, I think they are the original makers, and worth any amount of money spent.
Cast iron lasts several lifetimes, and then some more.
Old School Cast iron🍳 you Got the best Skillet yet 👋🏿👋🏿👋🏿
I just bought the same skillet for 60$! I researched and decided that is the best I can find in my country. So yoy really lucky to find it
How do you clean them going forward? After regular use?
I just rinse with water, I never use soap, then dry it on the stove for abit so it's dry and then reapply a little bit of oil and that's it
Running to get the casket iron pan I saw this weekend at thrift store.
Hard and brilliant work! 😃
I've used course sea salt and water with scrub pad to get rid of the rust..
Try to avoid water... have you ever tried a oil and salt scrub? No water, and leaves the seasoning intact while killing the gunk 👌
@@Stop_Infanticide
No, I just cleaned my cast-iron the way my mom/grandmother/g-grandmother did. So no, I've never tried it.
@@Mommapunkin So cool that you've got their legacy and traditions going!! Do you have a favorite cast iron dish you'd be up for sharing? 😃
My grandmother used to cook breakfast in this.
Cant explain how much better the eggs potatoes nd bacon tasted from cast.
Taught my kids this as well ,dont know where mama's pots nd pans ended up?
But I'm so happy to see you have discovered the one of a kind skillet.
Lots of luck nd love with it ,enjoy !!!
Had a cast iron heirloom my family made me get rid off, belonged to my grandma and grandpa
Wish i knew then what I know now
Thanks for sharing
I've always done as my Grandmother did, burn rest out, then season. Will try this method. Thank you.
Me running to my garage to retrieve my old pan…
Great... a quick video that doesn't bore you to death, Good job.
Note; if you have allergies (like I do to flax, avocado, coconut, and nut oils) other kinds of oil will work too.
We like to use shortening instead. 😎👍🏻
Grapeseed oil is great for cast iron
Corn is my fave
Cottonseed for seasoning
I use bacon grease 😂
Amazing😮 I love cast iron pans
A thing of beauty is a joy forever
I would season it again with the flax seed oil and heat again at least 3 times. I like to do 5 times. Then, you can season with something else like avocado oil.
I use avocado oil. Higher heat point
Other oils work too. I'm allergic to flax and avocado, so I've used others. They work too.
Uhm...I will be trying to clean up my first cast iron skillets today, but I would like to know if I need to let the pans cool completely, before putting on another layer of oil and baking at 500 degrees for the 2nd, 3rd, 4th and final times??
@@brandylou9132 they do work, but if you heat an oil beyond their smoke point, they become carcinogenic. Make sure to check the smoke point for your oil and becareful.
Nothing like overkill
Thank you! I love using my cast iron pan. I got rid of 2 because of rust .
I hope you’re kidding.. 🤦♂️🥊
@@joeblow9850 No I'm not. I know now that they could have been restored.
It's insane what we find in the trash these days. If you don't want it anymore then give it away. There is always someone in need of it.
If it's free, people will not respect it. If you throw it away, people will treasure it.
That's why I always throw away something that I need where people can easily see it. Giving it away to people will have an impression that you think they are cheap.
Don't give it away. Throw it away if you value what you don't need.
@@Layput well, in Germany it's different. Especially in Berlin we have the habit to put outside what we don't need anymore for people to take. It works quite good
I live my castiron collection, nice job...
My grandparents would just throw them in a fire while burning leaves, wash them, and oil them with shortening. I simply clean them with an SOS pad, wash and rinse, and then oil them with vegetable oil or shortening. Been doing it for years.
I grew up we had a natural gas stove the outside of my mother's skillet would get a crust on it every Spring my dad would burn it off in a brush fire then wash and dry over the burner and wipe with oil
Wow fantastic 😍👌👍🏽❤️🙏🙏🏽❤️
I've restored a few pieces like that and always make a point to cook bacon in it for its first use. Hubby knows when I find one that needs work, he's getting bacon and eggs. Lol.
to season it with the bacon fat? doesn't it retain the smell? anytime i cook bacon in mine i have to scrub it with soda and season all over again bc it retains the smell.
@@mmmmmmmmaria I just clean it with hot water and salt and I don't notice it. It's what was used in the old days most often, that or lard. We like bacon anyway so doesn't bother us. My main 10in is as smooth as glass and has never seen a drop of soap.
Good stuff 😆 😋 😋
I used bacon grease, for many many years. I have pans over 150 years old. I clean with salt and a chainmail cleaner. I now make my own lard and use that...
I prefer eating bacon from a dog, than from a pig. I find dogs taste the tastiest, and woukd actuallyreccomend eating them! They taste yuuuumyyyyy! 😋🍴🐕🥓 (I have a dog farm, where I raise them for meat and dairy )
Beautiful! Nice find and SAVE!
Lodge usually has a very coarse surface. I take a flap sander on my angle grinder to it to smooth it out before seasoning. Amazing results!
Awesome idea!!!
I throw lodge in the garbage.
That stuff is crap.
How often do you have to do that? Every time you use it or once a week/month/ year or as needed when you see new rust forming?
I have my grandmother's iron skillets. They are priceless!
Wow what a transformation! Well done!
😭I'm still sad, My niece gave our family cast iron to goodwill from my grandmother when she passed.
That's awful 😖
Some people just have no sense. She could have asked if you wanted it!
Some people have no clue!
Over 45 yrs old , the big skillet and that 'Sunday After Church, 'Dutch Oven'.frying that 'Crispy Sunday Chicken' 😋🙏
There are 4 of us and no one gets it all. I have found it easier to find something that reminds me of 'them'. My sister had a set of books of my Dad's and I found the same set in a junk shop in better condition. No need to be sad, go shopping, and have some fun treasure hunting for your memories. I like to fill my basket at the thrift shops and decide at the register (self-serve), if I really need this or that for that particular memory. Also pictures of the items can help eliminate the clutter too while appreciating the memories! We learn we can't have it all! We just don't have room for it! 🤪 💌
Interesting idea, well done 👏
I love that info thank you
So glad I came across this video as I have inherited my great grandma's cast iron cookware and I have been worried I won't be able to take care of it properly and this is a big help ❤
Perfect short for washing and reseason, excellent!
Many recommend letting the pan rest in the oven until it cools to room temp with door closed. Allows the metal to normalize naturally.
WoW what an awesome idea.
Non scratch? Lol the fuck. This ain't no Teflon crappy nonstick pan lol this is a cast iron skillet. Get that wire sponge out lol
You don’t want to etch it! 😊
I do not have flaxseed oil, but I do have robust olive oil, avocado, oil, and canola oil. Which would be better?
I had a mother-in-law that used to cook in those pans all the time I had a couple and I just seemed so heavy and hard to use maybe I'm just a baby!
Cast iron is BOSS! You can't kill it. Bake in it , fry, broil.
Cakes, casseroles, anything...
Whatever you like.
Boss!
Amen to that!
Also you can always bake you some cornbread and it'll be good to go!
😂😂😂cut it out. Im with you Tammy. Lmaoo.
Regarding, Iron skillets.
I've also made deep dish apple pie and peach pies in my skillet.
Never thought of doing cornbread in it. How do you do that?
@@joeblow9850
You just make the corn bread mix as directed on the box and bake it in a iron skillet .. when it's done you slice it like a pie. 🥧
@@Happy-uy5wc hmmm. Gonna try that. Thanks!! 😃
Have that same pan and it's just a different way of cooking (using cast iron instead of non stick, etc.) It's for life if you treat it right!
Seems like a lot of work, I just toss used rusty ones in my fire pit and pull them in the morning quick wash with a metal scrubby, crisco then bake in the oven. I like to crisco and bake them 3 to 5 times before use.
YOU literally keep them in a fire pit all night ???
just the casual fire pit in the middle of your apartment complex?
Not everyone has a fire pit
When really rusty I put mine in the oven when cleaning the oven once cool I rub it down with Crisco shortening until all rust is gone Then I grub it with a little more Crisco and bake in the oven for about 30 mins at 350 and wipe it down with a paper towel. God as new.
@@texastea5686 I use salt and scrub with a green pad or scrub daddy. wipe off well and coat with bacon grease. You don't use soap and water. If you do then dry on the stove top before adding the bacon grease. Been using this method since my grandma showed me before I was 9. I am turning 50 soon.
Wow! Thanks for the tips!
Now after you are done seasoning the pan it time to eat the pan 😋
Love what you did. I have one of those pans.
One layer of season isn't enough
Mine was
How long does the seasoning last? Do you need to reapply the seasoning steps after each use?
Every time you put cast iron in water someone's Meemaw breaks a hip.
I am old enough that I grew up with cast iron skillets in the pre Teflon era. We always washed those skillets in the sink with the soap (not lye based) that was in the stores those days. Not broken bones involved.
Check for cracks in the handle. Improperly forged iron can crack near the handle.
It looks awesome!
It's going to take more than one bake to be seasoned. Also if you do it inside it is going to smell. I would use the grill.
Great find! I pulled 3 Nesting Lodge & 1 Cross skillet from a neighbor's trash & did this same process. They really are as good as new👍🏽.
Yo can u come clean my dishes? 😂
🤣💯😝
I'm saving all my dirty pans just for you. Hurry up. 😃
I just like my cast iron pots, dutch oven, tea pot, griddle, and fry pans. Some are antique and are still superb!!
NO CHEMICAL WORRIES 👍😊
You: 40 step process
Me: scrub with hot water and steel wool for 2min. Rinse. Wipe. Done.
You don't season your cast iron pans?
🤣🤣🤣🤣🤣
Yummy yummy, tetanus in my tummy. 😂
And this is why I don't eat at other people house. Are u serious?
I hope you are joking 🙃
Ugh, cast iron is soooooo forgiving 💓
After cleaning coat with Crisco and throw in roaring fireplace
Nothing short of miraculous! Good that you saved it, these Cady iron pans supposed to last forever
Hey is that the cast iron I throw away because my mother cursed it! Be careful of what you find. All finds is not a treasure!🎃
Anyway,..
Curses cant be generalized they require focus. You cant cures all men. But you can curse a certian person. This also requires their belief in your curse to make it work. (It's Like a placebo.)
Thanks for the video. I have a cast iron wok that’s gone rusty & couldn’t think of a good way to clean it.
You definitely lucked out with that pan. That's the real cast iron skillet. Not this fake crap they're selling today.
You do realize that this a modern Lodge cast iron skillet right not even that old you are just the smartest person I've ever met
I have expensive cast irons and I also have cheap Walmart cast irons. Other than the Walmart one being a little offset in the center of the pan, they literally perform they exact same way as the more expensive one.
No noticeable difference. it was $7 for a 10in skillet
@@RoccoTeh Some people just don’t know what they’re talking about
Wonderful and thank you!
They are a pain. Way too much care involved.
I love cast iron skillet!
The food they yield is so worth it though. When certain good is cooked in cast iron...it's incredible and can't be mimicked using any other type of pan. If you take care of them...they aren't hard work at all. This pan was neglected.
i switched from nonstick to cast iron abt a year ago. was dumping all my cheap toxic cookware and slowly replacing it with better stuff. the difference it has made in my cooking is very noticeable. and all i have to do to clean it is throw in some water while its hot, dump that out after like 15 min, and wipe it out, and reoil it. after a year its so well seasoned nothing sticks to it.
I used to feel the same way but they really are the best to cook in. With proper care, nothing sticks and it's WAAAAAY better than cooking with industrial waste a.k.a. teflon.
@@paulines5112 Yah, doesn’t take too much research to realize how bad Teflon is for you, especially when the pan starts to flake. Yikes!! Had a friend tell me when we had non-coated cookware on on our wedding registry, “Oh that’s the expensive stuff, but you realize pretty quickly you only use the coated pans.” But what I realized, was HOW to cook in the good pans, chemical-free. And that was over 20 years ago!! 😂
I like to season several times in one sitting. I've done 3 or 4 at most and it's always glorious. I would like to do 5-7 one of these days
So do you have to cure this cast iron skillet more than once and does it rust every time you wash it and dry it?
I love My Lodge skillets , I recently visited the Lodge museum and factory store in South pittsburg, TN.
Bona-fide lodge nut myself! !!!! Would love to check out their museum!
Yes dear. Remember though to season again after each use. I use the stove top to dry it then immediately wipe all over with oil, while on the burner med-high flame. Babayyyyy!🥰🥰🥰
I have one that was my G’ma’s had until she died at 97 I’m 75. I’ve taken great care of it all these years. I used it quite often makes wonderful cornbread.
If your are researching a restoration, use a harsh scrubber to make sure you clean any pits made by rust. You are researching the pan so scratching off the seasoning isn't an issue and also recommended as you don't know the quality of the seasoning or what is stuck in it. Clean it to the bare metal and reseason. Also, I would avoid olive oil as it creates a sticky surface sometimes. Vegetable or other high smoke point oils is best
My wife absoutely 💖's these pans, pots and flat pans!!
I brought home a big pan with lid and she was so ExciteD!! Bought it for 5 bucks!! It was a Dutch pot...and ,I now L💖ve the baked chicken, roasts and casseroles...even bread!!👍😎😄💖