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.
@@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.
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
It works but not as well as gas or traditional electric. Damage is a concern though. the weight of some pans makes it difficult to handle them when hot.
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.
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.)
Still the texture is like straight up bed liner! 😂 I love my Lodge pans but I have to do some sanding before I re-season and use them! Next time save the potatoes and salt for a meal afterwards and start with 80 grit sandpaper. Cheers and Happy cooking!✌️👊
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 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.
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
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
I don't know what kind of high smoke cooking oil but , I have tried cooking oil and it always turns out sticky. Use LARD , ITS ABOUT 1.88 AT WALMART,I KEEP IT IN THE FRIDGE ,AND HAVE HAD IT FOR YEARS,BUT I ALSO WRAP THE SKILLET IN HEAVY-DUTY ALUMINUM FOIL AND PUT IT ON A COOKIE SHEET,SO ITS SPATTERING AL OVER MY OVEN ,❤ HAPPY SEASONING Y'ALL
Highly recommend in the future you go with an hour at 450-475 (I've had better luck at higher temps, but don't go above 475). You should only have to do one seasoning to start with, but you may need to do a second, I wouldn't unless you have to though.
The temp entirely depends on the smoke point of the oil. If he’s using something like avocado oil he’s going to need to go over 500° for it to polymerize. I’m not sure why people insist on using high smoke point oil, they’re just making it harder on themselves.
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.
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
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
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.
He says 'not a cast iron expert' ad he proceeds to treat his pan with more care attention than I do myself
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.
There's just something great about cast iron skillets.
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 sanded mine down also. That has it working nearly as well as my mothers old cast iron.
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.
Love that skillet. Honestly it would hang on the wall when not in use for the decoration on the bottom
waste.
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?
Thank you for the tip I just clean mine. My wife had thrown it out. It’s like new.
Beautiful pan!
In the winter when the weather is baddd I use my skillet exclusively for steaks
Use the bottom of it for pancakes for the kids. You're welcome.
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!
It’s a beautiful thing. Well done!
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
Wow, nice skillet. Love the deer design
Works great! Thank a lot!
Super Super cool! They're the best non-stick ever! Once seasoned, they're fabulous. Just scrape and rinse beautiful
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
It works but not as well as gas or traditional electric. Damage is a concern though. the weight of some pans makes it difficult to handle them when hot.
Great info! Simple and easy to understand.
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.
Damn dude if this was 1895 I would totally clean a cast iron skillet this way 👍🏼
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 😂
Wow That's an original cast iron
I like to completely remove the factory seasoning and make the surface smoother with a flap sanding disk. Clean, then re season
Same way I clean mine. I find it's the best method
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.
id use sand over salt, mostly because salt can rust the iron
Nice and easy restoration. A good quality cast iron skillet will practically last forever.
Still the texture is like straight up bed liner! 😂
I love my Lodge pans but I have to do some sanding before I re-season and use them!
Next time save the potatoes and salt for a meal afterwards and start with 80 grit sandpaper.
Cheers and Happy cooking!✌️👊
Love the back of the skillet❤
What a beautiful pan with the deer on the bottom. I've never seen one like that!
Use lard to season. It's way better
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.
Great job 👍🏼👏🏼
How great! Thank You.
I needed this!! I hv a lovely pot that needs seasoning.
The potato idea helped me SO much. Cant wait to get a potato and try this
beautiful job
Looks good 👍
Nice bottom of the pan.
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
What oil do you use to season it?
I love the skillet 🍳 handle oven mitt
Take potatopeel and fry it with the salt till the peel is brown and the pan is clean. Also its seasoned already after this procedure
I've a cast iron flat pan and a steel skillet
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
And then we fry the potato...
U can just use steelwool or any rough scrubbing tool to clean it, u cant scratch cast iron
You wear out the steel wool, just use salt.
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 😊
@@PlentitudeIslandthe highest your oven goes is a good rule of thumb
What process do you repeat? The heating part ? Or the scrubbing and heating together?
Do you cool it down then add oil and reheat in the oven for each coat?
Thanks.
Why a potato? Why not a sponge? Nice job.
If it was in a box for 5 years I don't have much hope on it being used in the future
Amazing!
What exactly is repeat "this process" 3x? The salt AND oil baking. Or just the oil baking?
Perfect.
Do you let it cool before each application?
Hope so you clean it after you have used it? After it has the coating
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
regular mine salt works ,no need to pay extra
Are you supposed to do the salt 3 times too ?
How often do you have to do this?
Nice!!
Can you use ghee as it is a high smoke? Or will it make your cast iron taste like butter?❤
Did anyone else notice the cookie sheet he left in the oven?
Yes, I do the same that catches that oil that drips out
Please help me to understand, how do we wash after every cook(soft wash, rins or just srup it hard)?
Wait so you sterilize it like kosher method right in the oven, so you aren’t supposed to use soap on a cast iron?
I would think that design on the bottom could cause the pan to get hotter in certain spots
Beautiful
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
I don't know what kind of high smoke cooking oil but , I have tried cooking oil and it always turns out sticky. Use LARD , ITS ABOUT 1.88 AT WALMART,I KEEP IT IN THE FRIDGE ,AND HAVE HAD IT FOR YEARS,BUT I ALSO WRAP THE SKILLET IN HEAVY-DUTY ALUMINUM FOIL AND PUT IT ON A COOKIE SHEET,SO ITS SPATTERING AL OVER MY OVEN ,❤ HAPPY SEASONING Y'ALL
Brilli pad then reoil. It ain't that serious
We always just washed it out and cooked some bacon in it 😂
Did you salt and potato it 3 times or just oil it 3 times?
Genuinely impressed you were able to karate chop the potato in half
Now I want some home cooked food in our cast iron skillet.
Can you use coarse sea salt?
That pan looks like a tf2
What does the potato do? Something to do with the starch?
Is there anything else you can use that isn’t a potato for those who are allergic?
нужно было засыпать песком, и оставить на 2-3 часа в горячей духовке.. Как новенькая стала бы
How do I prevent this from smoking up my kitchen? I live in an apartment
Will this work on rusted grates from a gas stove?
Wait.......do we cook the potato after...... grocery prices are rough ya know lol
Salt, oil, and potatoes. Can I use Chips and French Fries as cleaning utensils?
Highly recommend in the future you go with an hour at 450-475 (I've had better luck at higher temps, but don't go above 475). You should only have to do one seasoning to start with, but you may need to do a second, I wouldn't unless you have to though.
The temp entirely depends on the smoke point of the oil. If he’s using something like avocado oil he’s going to need to go over 500° for it to polymerize. I’m not sure why people insist on using high smoke point oil, they’re just making it harder on themselves.
You need more than one layer to do it properly.
@@violetviolet888 you really don't if you do it properly the first time.
@@infin1ty850 I've done it both ways. I prefer layers. Lasts longer.
Why a potato you crazy man
🧍🏾♀️
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.
You could use a bunch of salt and scrub forever.....or just soak it in some vinegar for a day and will probably do a better job with 0 effort.
Is it okay to make hash browns in that skillet with the potato you cleaned it with?