@@janet1744 I have been cooking in Iron skillets for over 45 years. I don't use anything else to be honest. When cooking eggs, I use a spoonful of bacon grease and a tab of actual butter. That is for scrambled eggs. If just fried eggs, I only use bacon grease due to splattering. Also, I never use soap or wash my skillets. I will use a plastic scraper in very hot water to get any remaining egg out of the pan. Then wipe with a paper towel. After that I will put on the oven eye at highest heat to get any residual water out of it so it won't rust. I then will lightly wipe a little oil on the inside of the pan if needed after so many uses.
Smart man to say "high smoke point cooking oil" instead of telling us what oil was used. The internet will ALWAYS judge you for whatever oil you season cast iron with!
I appreciate when people are specific when they are presenting a technique you may not have used before. I may not know what oils fall into "high smoke point"
@@TheMetrescherHigh Smoke Point is probably more protective, especially when yknow.. working at higher temps. But I use Olive Oil because its the only one I have on hand.
I did this a couple of days ago. I got it from a flea market. I used baking soda and vinegar to remove the rust. Then seasoned in the oven. It joins my collection of iron pots some over 100 years old
The only problem I have with new cast iron is at the cook surface is so rough. Older cast iron seems to have been ground down. I went an extra step and used a flap disc to get the bottom smoother before I seasoned it.
Years of use can smooth out the surface. Some manufacturers used a finer casting process that left the surface smoother. Some also polished the cooking surface. You can strip it down, polish the cooking surface, then reseason.
Most companies that are mass producing these days (ie Lodge) are quick sand casting their pans which results in the rougher texture. The older pans were cast and finished by hand at a slower pace. But the more seasoning you build on a Lodge pan the more you'll notice it will become smoother and non stick.
I struggle with that, too. Just keep seasoning it like he did in the video over and over until you get the surface you want. Using an oil specifically made for cast iron helps. I got a bottle off Amazon and it made the surface as smooth as glass. Good luck!
My understanding it’s that they are left with a rough surface intentionally as it helps the seasoning adhere to the surface. I see a lot of older pans with the seasoning flaking off.
I absolutely love cooking with cast iron pans. I noticed you also have a glass top stove. I wondering if you had good luck using your cast iron on glasstop? Been to nervous of damage to try
Yes, I like to use the salt method, and I approve of your potato. I'm sure it doesn't shred nearly as badly as paper towels. I use the salt/oil method to clean them after washing as well. Rarely wash them completely but it if it's gummy....back to the salt. (For others: make sure it's DRY when you use the salt.)
If you are camping, clean the pan in the stream using the sand from the bottom as your abrasive. Then put it in the camp fire until dry and add your oil.
I think cast iron pans are the only things to not succumb to planned obsolescence. Mainly because it's a solid piece of metal. Can't really compromise that.
This one of the best recondioning of cast iron pans that I have seen. The only thing I do differently is to heavily oil the pan and cook it in the oven for 2-3 hours. I've been doing this for almost 50 yrs.
Help please! I’m struggling to get my cast iron pans clean. I follow the steps ve learned on TH-cam however when I wipe the pan down the paper towel is black. Yikes!! We lie in an area where rust rules everything everywhere. Truly frustrating. Thanks in advance
OH BOY TIME TO GO TO THE COMMENTS TO SEE EVERYONE TELLING HIM HE DID IT WRONG EVEN THOUGH THEY ALSO DID IT WRONG CAUSE THE OTHER PERSON DID IT RIGHT BUT GOT TOLD IT WAS THE WRONG WAY BY THE PERSON THAT DID IT WRONG WAHOOOOOO I LOVE CAST IRON VIDEOS
This made me wanna take all my cast irons out of storage 😫 i only have a small electric 2 burner stove though and it doesnt always get hot enough to heat up the skillet properly
![พบรัก - INK WARUNTORN [Official MV]](http://i.ytimg.com/vi/n2wjOYVC38Y/mqdefault.jpg)
Thank you! I needed this! My husband's inheritance from his grandmother was her cast iron pans and they need a refresh after my cooking 😂
@smoggington1240 Yes, he's really happy with them 😊
Eggs may still stick in cast iron skillet. I haven't mastered that.
@@janet1744 ah ok!
@@janet1744 I have been cooking in Iron skillets for over 45 years. I don't use anything else to be honest. When cooking eggs, I use a spoonful of bacon grease and a tab of actual butter. That is for scrambled eggs. If just fried eggs, I only use bacon grease due to splattering. Also, I never use soap or wash my skillets. I will use a plastic scraper in very hot water to get any remaining egg out of the pan.
Then wipe with a paper towel. After that I will put on the oven eye at highest heat to get any residual water out of it so it won't rust. I then will lightly wipe a little oil on the inside of the pan if needed after so many uses.
@@janet1744 Cook it in oil. Put a layer of oil in the pan then make your eggs and it wont stick
Smart man to say "high smoke point cooking oil" instead of telling us what oil was used. The internet will ALWAYS judge you for whatever oil you season cast iron with!
Shortening is best. Peanut oil works great. Vegetable oil is fine too.
I appreciate when people are specific when they are presenting a technique you may not have used before. I may not know what oils fall into "high smoke point"
Except there’s no advantage to using high smoke point oil. You’re just making it harder on yourself.
@@philbert006 lard is best
@@TheMetrescherHigh Smoke Point is probably more protective, especially when yknow.. working at higher temps. But I use Olive Oil because its the only one I have on hand.
Love the details on the underside of this skillet
Walmart sells them
I’ve personally found that the designs on the bottom are much more prone to getting gunky and harder to keep clean
@@nickkerr5714 Since when did they get fancy?
L0o. What are [😅9❤I❤9🎉🎉I🎉old k❤❤o
I did this a couple of days ago. I got it from a flea market. I used baking soda and vinegar to remove the rust. Then seasoned in the oven. It joins my collection of iron pots some over 100 years old
He says 'not a cast iron expert' ad he proceeds to treat his pan with more care attention than I do myself
I have a couple of cast iron fry pans I bought in 1985 that I use every week. They just get better with age if you take care of them properly.
I still want to steal my Grandmoms skillet, it's at my Moms house🤔
All those meals she cooked, all that seasoning & memories❤
@sierramilan4322: You don't buy your own and make your own memories.
The only problem I have with new cast iron is at the cook surface is so rough. Older cast iron seems to have been ground down.
I went an extra step and used a flap disc to get the bottom smoother before I seasoned it.
Years of use can smooth out the surface. Some manufacturers used a finer casting process that left the surface smoother. Some also polished the cooking surface. You can strip it down, polish the cooking surface, then reseason.
Most companies that are mass producing these days (ie Lodge) are quick sand casting their pans which results in the rougher texture. The older pans were cast and finished by hand at a slower pace.
But the more seasoning you build on a Lodge pan the more you'll notice it will become smoother and non stick.
I struggle with that, too. Just keep seasoning it like he did in the video over and over until you get the surface you want. Using an oil specifically made for cast iron helps. I got a bottle off Amazon and it made the surface as smooth as glass. Good luck!
My understanding it’s that they are left with a rough surface intentionally as it helps the seasoning adhere to the surface. I see a lot of older pans with the seasoning flaking off.
I wish I'd kept my mother's cast iron skillet. I didn't know you could do this.
Here I was about to throw out my cast iron pan. Thank you!
Never thought about this method.. Looking forward to giving it a try
@coleytoons: This method has been around for decades. Look up how to season a cast iron pan with potatoes and salt you'll see it's a common method.
There's just something great about cast iron skillets.
Love that skillet. Honestly it would hang on the wall when not in use for the decoration on the bottom
waste.
In the winter when the weather is baddd I use my skillet exclusively for steaks
Beautiful pan!
Love cast irons, i went thru so many cheap pans before the light bulb in my head went on and sed, How did our past used to cook? Ahh hah cast iron!
they really are great. Mine finally has that hard to get perfect patina where absolutely nothing sticks now, it's quite glorious
Use the bottom of it for pancakes for the kids. You're welcome.
Works great! Thank a lot!
It’s a beautiful thing. Well done!
I absolutely love cooking with cast iron pans. I noticed you also have a glass top stove. I wondering if you had good luck using your cast iron on glasstop? Been to nervous of damage to try
Thank you for the tip I just clean mine. My wife had thrown it out. It’s like new.
Not a pro? You did every step perfectly!!
Hi do you know how long does that seasoning lasts? Or do I have to wash it everytime I cook and then season it again?
Great info! Simple and easy to understand.
Wow, nice skillet. Love the deer design
Super Super cool! They're the best non-stick ever! Once seasoned, they're fabulous. Just scrape and rinse beautiful
Yes, I like to use the salt method, and I approve of your potato. I'm sure it doesn't shred nearly as badly as paper towels. I use the salt/oil method to clean them after washing as well. Rarely wash them completely but it if it's gummy....back to the salt. (For others: make sure it's DRY when you use the salt.)
Well thank goodness random dude approves 😂
Question: Do you do the salt 3 times too or just the grease and bake?
Great question did anybody answer?
Grease and bake 3 times to get a thick nonstick coating. The purpose of salt scrub was to clean it.
Mine spent over 7 years underground. I dug it up while looking for a pipe! It's of sentimental value, and I saw it as a challenge to clean it well!
Great job 👍🏼👏🏼
If you are camping, clean the pan in the stream using the sand from the bottom as your abrasive. Then put it in the camp fire until dry and add your oil.
How great! Thank You.
We use our cast iron skillet to heat up our tortillas on the electric stove. Thanks for cleaning tips
Yall the ringer chainmail scrubber is a lie changer for cast iron, the absolute best
Only for getting it seasoned. Otherwise you should never need to scrub it out with anything, it should be non-stick.
I think cast iron pans are the only things to not succumb to planned obsolescence.
Mainly because it's a solid piece of metal. Can't really compromise that.
Looks good 👍
Wow That's an original cast iron
Love the back of the skillet❤
This one of the best recondioning of cast iron pans that I have seen. The only thing I do differently is to heavily oil the pan and cook it in the oven for 2-3 hours. I've been doing this for almost 50 yrs.
What temp ??? TIA 😊
Same way I clean mine. I find it's the best method
The potato idea helped me SO much. Cant wait to get a potato and try this
What oil do you use to season it?
Amazing!
What a beautiful pan with the deer on the bottom. I've never seen one like that!
beautiful job
I needed this!! I hv a lovely pot that needs seasoning.
Do you cool it down then add oil and reheat in the oven for each coat?
That pan looks like a tf2
Nice!!
Thank you for this cause so many ppl don’t know how to properly clean them and end up messing them up by washing them with soap
Hope so you clean it after you have used it? After it has the coating
Nice and easy restoration. A good quality cast iron skillet will practically last forever.
What process do you repeat? The heating part ? Or the scrubbing and heating together?
Beautiful
Now I want some home cooked food in our cast iron skillet.
I like to completely remove the factory seasoning and make the surface smoother with a flap sanding disk. Clean, then re season
Perfect.
Wait.......do we cook the potato after...... grocery prices are rough ya know lol
How often do you have to do this?
What exactly is repeat "this process" 3x? The salt AND oil baking. Or just the oil baking?
Did you salt and potato it 3 times or just oil it 3 times?
Do you let it cool before each application?
I love the skillet 🍳 handle oven mitt
id use sand over salt, mostly because salt can rust the iron
Are you supposed to do the salt 3 times too ?
Why a potato? Why not a sponge? Nice job.
Please help me to understand, how do we wash after every cook(soft wash, rins or just srup it hard)?
Wow 😮
Is there anything else you can use that isn’t a potato for those who are allergic?
And then we fry the potato...
Will this work on rusted grates from a gas stove?
Can you use coarse sea salt?
Can you use ghee as it is a high smoke? Or will it make your cast iron taste like butter?❤
Wait so you sterilize it like kosher method right in the oven, so you aren’t supposed to use soap on a cast iron?
Use lard to season. It's way better
Looks 👍
I've a cast iron flat pan and a steel skillet
Can you heat on stove instead of putting it in the stove?
How do I prevent this from smoking up my kitchen? I live in an apartment
what's the difference between kosher salt and salt?
What salt did you use please ?
But how do you clean it between uses?
Thanks.
What oil did u use
Genuinely impressed you were able to karate chop the potato in half
Help please!
I’m struggling to get my cast iron pans clean. I follow the steps ve learned on TH-cam however when I wipe the pan down the paper towel is black. Yikes!!
We lie in an area where rust rules everything everywhere. Truly frustrating.
Thanks in advance
Is it okay to make hash browns in that skillet with the potato you cleaned it with?
Salt, oil, and potatoes. Can I use Chips and French Fries as cleaning utensils?
Nice bottom of the pan.
Does the veg oil get sticky on the surface? Ours did and it took forever to wash off the sticky residue
Don't use vegetable oil. Try coconut or avocado. Heck, even peanut oil is safer.
Probably used too much oil. Wipe it on, then wipe it off. There will be enough left over to season the pan.
My cast iron pan cracked when I was hearing it in the oven. Any idea where I could get it fixed? It’s over 100 years old.
What does the potato do? Something to do with the starch?
regular mine salt works ,no need to pay extra
🎉Super😊
OH BOY TIME TO GO TO THE COMMENTS TO SEE EVERYONE TELLING HIM HE DID IT WRONG EVEN THOUGH THEY ALSO DID IT WRONG CAUSE THE OTHER PERSON DID IT RIGHT BUT GOT TOLD IT WAS THE WRONG WAY BY THE PERSON THAT DID IT WRONG WAHOOOOOO I LOVE CAST IRON VIDEOS
We always just washed it out and cooked some bacon in it 😂
What type of oil do you use?
Peanut or shortening is best. Regular vegetable oil works too.
@@philbert006 Thank you!
@@blueshoes915 you're welcomed, friend. It's my pleasure
Why a potato you crazy man
🧍🏾♀️
Sage job.
This made me wanna take all my cast irons out of storage 😫 i only have a small electric 2 burner stove though and it doesnt always get hot enough to heat up the skillet properly
Does it matter what salt it is ??