Seasoning my Stargazer Cast Iron Skillet
ฝัง
- เผยแพร่เมื่อ 23 พ.ย. 2024
- This is how I season my cast iron skillets. I didn't know much about it and I found lots of good information online and decided to put it all into one video.
Things I referenced in my video:
Stargazer Cast Iron Skillet: www.stargazerca...
Crisbee Cast Iron Seasoning: www.crisbee.org
The Ringer - Stainless Steel Cast iron Cleaner: amzn.to/2Nq4lt0
Lodge Cast Iron Spray: amzn.to/2RrALGJ
Filmed with:
Canon C100 Mki
Canon XA10
GoPro Hero Black 5
Edited with Final Cut Pro X
Southside jimmy K here, PLEASE WATCH AND TAKE CARE OF YOUR CAST IRON COOKWARE LIKE THIS GUY DOES !!!!! This the best and comprehensive video you will ever need to care for your cookware. Watched these vids back in 2018 after stripping some old inherited pans using the oven clean cycle method , after 5 yrs, my pans still cook eggs without sticking , thank you Wayne.
Thank you Jimmy!!
Very nice of you to say.
My pan is still going strong and eggs slide around very easily!!
I think this video is one of the more comprehensive, insightful videos I’ve seen. You said it’s just one guy’s opinion, but you did your homework and pulled your knowledge from many people and then put it all into practice to provide a good tutorial video. Not JUST one guy’s opinion. This is good!
Thank you very much! 🙏
I have Wagner straight Sydney logo pans which means they were made between 1910 and 1925. They are as beautifully seasoned as yours and I regularly cook in them. I love them. I have really looked hard at all of the new American made cast iron cookware companies and if I were to purchase a new pan it would be a Stargazer for sure. The design and finish do it for me.
I have some skillets and dutch ovens from both Lodge, and Stargazer and love their cookware and use the technique recommend by both companies and the cookware looks great and they are easy to season after being used. After many years of using so called non stick cookware and having to replace them every two years of use I tried Cast iron and won't go back and to that junk again. My grandmother used a cast iron skillet to cook with and I still have it too and I need to check the finish since I used the skillets I purchased most of the time.
I was reading up on how to properly season cast iron and ran into using the flax seed. I gave that a good go on a few of my pans. In the beginning I liked it. But within a two week span I noticed it started to flake off and was disruptive to my seasoning coat. I no longer use and don't have that problem anymore. My two favs for seasoning are crisco shortening (thanks to the culinary fanatic) and coconut oil. I never thought about coconut oil until I bought high carbon steel pans from Blanc Creatives and they give theirs an initial coat with coconut oil. It works great and smells great when seasoning it. I have cast iron pans from Finex and they do their initial coating with flaxseed oil. I did not continue that practice. I use the two former mentioned oils for both initial seasoning/reseasoning and maintenance.
Great information. I also use avocado oil. Seems okay so far.
Coconut oil is fantastic; heart smart, too.
waynefamilyvideos -Try Rendering Cold, Sliced Bacon in the Oven (Slow and Low) and Pour Out and Heat again and Turn off Oven and let Pan ‘Cool Down’ in There. (No ONE Ever said to Eat the Bacon)
I got a new stargazer for Christmas. Seasoned it three times then cooked three eggs on it this morning. Did not have to use my spatula at all! Shook the pan and the eggs immediately started moving around. I was so impressed with how well it worked!! Thanks for your video. Keep up the good work.
Now that I watched this, I want one. The handle doesn't get so hot all the time. They are beautiful, lightweight, Made in the USA. I learned a great deal from this video. The blue shop towel is a great idea! Wrote down Crisbee Puck. Wipe it like you don't want it on there then bake--great advice. At the time you made an egg, it looked like enamel, you know your stuff. Thank you.
C_ Farther -Yes, it was Well Done 👍
You don't want "light" cast iron! These boutique companies use "lighter" as a selling point...but they just don't have the iron mass to hold heat well for searing. Heavy is good, heavy means more of a heat sink for even heating and for searing meats. Get the heaviest Lodge you can find, grind it with 40 grit for like 10-15 minutes, reseason 3 times with grapeseed or flax oil...and you'll have a cast iron piece that outperforms just about anything.
The different "special" seasoning pucks and oils are again unnecessary. None of these have ever been needed before when our grandparents were using this stuff. I've used just about all of them when I was learning (Crisbee, buzzywax, etc). and just good old grapeseed oil works the best and is WAAAAY cheaper. People need to realize CI cooking is really simple and you don't need boutique skillets and special oils. Iron is iron and you want it HEAVY to retain and even the heat....This isn't rocket science...simple stuff and don't let them steal you money.
I don’t recommend light skillets but if you want a cheaper one and you don’t mind the coarse bottom get the lodge black lock skillet it’s 1/3 the price of the stargazer skillet.
@@moocow6350 Totally Agree...and if people really want to they can run some 120 grit on a sander mouse for 10 minutes. In a month or two with use cast iron surfaces will be smooth regardless once seasoning builds up with polymerized oil. I tend to give away my cast iron to people once they see how easy and good it cooks. Lodge is great as it is so affordable and easy to get seasoned. I hate the long handles of these new expensive skillets...always in the way. And I don't grab CI with my bare hand anyway...always have a kitchen towel over my shoulder to use.
One of the best videos I've seen on not only how to season, but also maintain your cast iron pans. Thanks for the advice.
donald williams thank you!!
Text spacing 3D.
Alright this might not mean much but this is probably the best cast iron cleaning video I’ve found. Some others have been “THE” cast iron video to some people but for me this was the best one I could find. Love this video! Great job!
Wow, thanks!
Thank you so much for the detailed explanation. I have a Stargazer, which for the life of me, doesn't fry eggs well. It does great with steaks, stir fry, scrambled eggs, omelets, but not fried eggs. Your technique with the olive oil, butter and low heat worked.. First time I got a fried egg to slide around.
So happy to hear!!
I have two Stargazer skillets. Bought the 10.5 a few years ago, and the 12 more recent. Couldn’t be happier with both. I do have 75 pcs of vintage cast iron which I do use many of them. But, I find myself using the Stargazers more. Great video.
That's it, I am getting one. Thanks for your comment, friend. What a collection you have.
75! geeze, hoard much! Lol
I have a few vintage pieces but this stargazer might be my next/last ci pan.
Same here, I have about 17 vintage skillets, 7 over 100 years old but my 12" Stargazer is my favorite. I have the 10.5" too. Both with their 2nd version of surface they hold the seasoning great.
Does avocado oil work well for seasoning?
@Servants_Heart
People use it, it has a very high smoke point. Some people won't use it they say it's not a neutral oil. I use it sometimes after cooking.
get yourself a fish spatula for flipping anything, especially those egg sandwiches you make. I recently got a 3 by 11 inch MIU and it's perfect. My favorite part is having a flat metal end for scraping on cast iron. The ergonomics of standard turners just doesn't seem to work well with most foods IMO but it's something I didn't realize until I used a metal fish turner for the first time. Just a thought
Thanks!!
Several videos later, I come across your videos for skillet seasoning & finally I can connect with your method & want to thank you.
I served my time as a welder in heavy industry, involved attending college to get the whole science, chemistry & physics in my head - metallurgy was something I had to know.
It has been over 30 years since I have used any of that knowledge.
Then, it all came back about tempering, cooling etc..
Thanks to your method.
Many folk say heat up your pan, rub oil then allow to cool, but yours opened doors in my brain long shut I thought.
I can understand now the whys and how? Of doing what you do.
Want to say thank you & anyone reading this - this is the one to watch, if you are seasoning cast iron pans / skillets.
Cheers fella.
i davo thank you so much! 🙏
Thank you for sharing. I am going to use your method for cleaning/seasoning my cast iron skillets.
I to have done load of research on seasoning cast iron. After purchasing a cheap pans set off eBay I sanded them down with 40 grit sandpaper, washed and dried them. Seasoning took 15 minutes each on the hob by poring a small amount of olive oil in the pan and rubbing around with a cloth then repeating when it stopped smoking until it turned black. After I added a bit of butter and cooked egg and bacon with no sticking. Your seasoning took 18 hours with the same results.
"wipe it all off like you never wanted it on" is the key. Seasoning is nano-technology. Build up nano layers. This is so good I shared it on Facebook. My longtime cleaning method is similar: 1) scrape as much as possible with a metal spatula that has a straight - sharp edge. 2) remove excess cooking oil. 3) run scalding hot water in your sink over the pan. Hot hot hot. Use a nylon brush to scour out the pan as much as possible. 4) wipe it down and put it back on the stove, medium low heat. 5) use the spatula to scrape out any excess built up carbon (as needed) 6) after the pan is warm and dry, apply olive oil all over the pan including the bottom (as needed). Then wipe it all off like you want it all off. This creates a nano oil coating that will burn on slowly over time to create a nano carbon seasoning. Not too thick. Thick black layers of carbon are bad. Scrape it all off if you find it.
Your techniques are very much like mine with a few variances, but if it works for you, that's all that counts. I do agree that flaxseed oil is NOT the way to go in that it flakes off with use and if it flakes off you are ingesting that in your food. Flaxseed oil is the counterpart of linseed oil which is used in oil paints and breaks down all on its own without the repeated heating of cast iron time and again. I do like the chain mail to clean skillets with lukewarm to hot water or with a non abrasive Scotch Brite pad which works extremely well. I have seasoned probably between 30-40 skillets over the last year and have made videos on restoration of vintage cast iron, so I am very experienced. I didn't happen to catch the seasoning step of baking your skillets at the 300 degree mark (after the warming phase at 200 degrees when you add the initial seasoning) for 15 minutes before removing and wiping off more excess as it can pool on the surface at that point, before the final step at 400 degrees for an hour or so. That will help the layer stay very smooth and uniform in appearance. If you do it this way, then you should need only 3-4 layers on your initial seasoning. You also shouldn't need foil when seasoning if you are putting on and wiping off the correct amount as none will drip off. These tips might help you if you reason more skillets in the future.
If your flaxseed oil seasoning is flaking, its because you did it wrong. Stuff goes bad really easily, you have to shake it A LOT before use. But its worth it, I cant even put a dent in mine with a metal spatula or even using strong dish soap. Also polymerization, the process that the oil goes through, is much different than what they do to paintings. You cant bake a painting at 450°+ to reach the oils smoke point. Flaxseed oil is just fine for cast iron 👌
i do like that crisbee puck
@Ghengis Swanson If it works for you, go with it. I happen to prefer Crisco as it is uniform in application and has a great consistency over time. The Wagner-Griswold Society for collectors also recommends it along with Castironcollector.com.
@steve forney Yes I have heard similar things myself about the crisbee puck although I have never used one myself.
www.slothstradamus.com/post/stargazer-cast-iron-product-review
Learn some new stuff. Thank you. I use wooden utensils so I don’t scratch the seasoning off. Good video
Ghost Cob thanks. I also use a wooden spatula for some types of food. The instructions for the Stargazer pan recommended a metal spatula so I use that also.
I cringe hearing that metal on metal sound. I am sure you take care but when unknown house guest may use it, i threw out all the steel spatulas
This is maybe the best, most useful, cast iron video I've seen - and I've seen many. Great job. Congrats!
Thank you so much!
Thank you for this well organized informative video,I have been interested in the stargazer skillet for some time it seems to be well thought out design
I noticed the President of Crisbee Puck made a comment about the video, that is very impressive. Definitely going to buy some now.
Thanks!😁
It's great to hear you say that you had the pooling oil and the sticky finish before you came to this method. I had that too and got so frustrated. I had all lodge pans with that bumpy finish. I got frustrated enough that I finally just took my angle grinder to them and made them smooth myself. (35 grit - 40 - 60 -80 -120 grit) I thought I was going to ruin them and was going to give up on cast iron but it end up turning a cheap pan into a wonderfully performing pan to my surprise. It was A Lot of grinding and I needed goggles and a respirator but if you had the tools and time it turned a lodge into a stargazer which is a good transformation.
Thanks for your video. So nice to hear someone else say they were having the trouble I was. I will be recommending this video to all the people that want to learn.
Thank you! I am still learning but have come a long way. You make me want to get a lodge and do that myself! :-)
I just asked a question here about this "pooling oil and the sticky finish" from my failed attempt to season a Stargazer pan - any ideas how to clean the pan of this ruined finish before re seasoning according to this method in this video?
That's the nice thing about the chain mail scrubber. It doesn't have any sharp edges that will cut into your seasoning.
Never knew about the olive oil and butter. So good to know. Great video! Pans look great
DoctorSppock
That was a lodge 10” Chef skillet. The Chef skillet is differnt from a regular 10” with the more rounded bottom edge. Great for scramble eggs & omlets. I kept getting the black specks so I grinded it down with the electric drill with metal brush/cup attachment. I heated up the skillet then it took about 15 min to grind down with some seasoning left. If metal brush couldn’t get it off it probably won’t flake off. From that point on it took me about 6 rounds of seasoning to get a decent coating. Good enough for fried eggs with extra oil but not good enough for scramble nor omlet. And after another week of daily use for fry eggs and maybe steak & bacon it had a very strong coating of seasoning. And from that point on I fried eggs with very little oil (half tea spoon or less) without sticking. Eggs still taste better with more oil or butter but got to have some limits.
The real test is to brown Italian sausages or pan fry a steak over high heat to get a crust on the meat. Both sides, no cheating. On the Lodge polycarbonate scrapers: they work very well at normal temperature with water in the sink.
inResearchers from the University of Arizona Medical School found that the effects of iron absorption from cookware depends on your age, the size of the pot, the type of food you cook, how long you cook, and even the age of the cookware.
Increases were most common in children. Ultimately, the researchers concluded that iron benefits from iron cookware are not highly significant, require more research, and would probably be most effective if combined with food-based strategies.
Great video. I've been wanting a cast iron but was reluctant to buy lodge because of all the pitting. I didn't know about Stargazer or the chain maille cleaner. Thanks
I found out the hard way that flax seed oil goes bad really easily, and when it does it does not bond well at all letting you know its bad. You also have to shake it up well. Once I figured this out, I did like 8 coats of flaxseed oil on my pans and its like glass. I have mostly lodge pans due to cost so they're a bit of a pain in the butt, not really smooth but a few extra coats over whats recommended has fixed that. I will also say flaxseed bonds so well I can wash my pan with some soap and it has no effect
Ghengis Swanson Ooooo. No soap. Hot pan. Hot water and steam. The soap binds to the seasoned oil and you get to eat the soap. No soap.
@@mystuff1405 I agree. Don't ever use soap on cast iron after it has been seasoned!
@@mystuff1405 Why would the soap bond to the already hardened seasoning (which is not oil)? Soap will remove residual oil, which you may or may not want, but won't harm the seasoning unless you are soaking the pan
After i sanded my cast iron VERY smooth, I had a heck of a time getting seasoning to stick. I did the first three layers the "normal" way mentioned here with grapeseed oil. Then I add more layers by putting a light wipe of grapeseed oil on a cold pan. I don't wipe off excess, but I do put on a thin coat. I can use any paper towel because on the smooth pan they are always lint free. I then put it into the cold oven. I turn the oven up to 500 degrees, let the pan in the oven warm up to that temp, then I shut it off and let the oven cool down to cold slowly. Of all the ways I have tried, this leaves the most durable and thickest seasoning layer that is very slick. I know if I left the oven on at 500 degrees for an hour with the oil on it, the seasoning would "spot". By turning the oven off at 500 degrees to cool, you don't get the spotting or pooling even with a heavier coating of oil vs. "Wipe everything off" cleanije everyone advises.
If the pan is tacky, just heat it to 500 degrees again, and shutboff the oven and let it cool. It will be perfect. Another thing you can do if the pan is slightly tacky, heat it up for 10 minutes to 300 degres and just cook with it.
ALWAYS wipe oil in the pan before cooking (even meat, bacon, pork, etc.) and you almost never have a problem with sticking. I never knew that oil in the pan first helps a lot with not having anything stick. When the recipe calls for oil to fry, just wipe the pan with this oil before frying.
Grapeseed oil is the problem
I also use those blue paper towels ( Scott shop towels ) . They're as close to lint free as any I've found .
When I have it I use grape seed oil
to season My pans with , after I use them ( I always let the pan smoke a little then turn off the stove and leave the pan to get cold before I put it away ) .
I have an old skillet which belonged to my grandparents, a Lodge #12 skillet, and the Stargazer 10.5" skillet and love them all, but the Stargazer is the best of the new skillets I have and is my favorite too, other than my grandparent's skillet.
Wow!! AWESOME video!! Info is PURE GOLD!! I wonder if youvREALLY know how many people/how grateful people REALLY are!! How about a 2 yr review?
Recommended videos Kent Rawlings cowboy cooking.
If you buy something like a cheapo lodge just take a wire brush on an electric grinder to the bottom. Mine is smooth as glass after doing that and seasoning it.
Really not at all necessary. I strongly considered doing this but as you cook with it and season it it smooths out
Jon Boone i agree. Sandpapers use aluminum grit and i dont want to eat aluminum. May not be necessary but sure looks better.
I just bought mine last week and it is smooth as silk, it was the pre-seasoned.
I beg to differ my most esteemed commenter
I've been collecting cast for 20 yrs .
Lodge is still quality cast iron .
Best results for me has always been to render real lard and save the cracklings. 😀
@@jimweaver2453 I returned my Lodge. Beautiful pan and these pre-seasoned are smooth as smooth. I had no idea so much fat was used to make food with cast iron. I just don't find it healthy--went with stainless steel, if you know what you are doing, you don't stick at all. I loved learning about cast iron though. And let's be honest, all that fat you have to use sure makes it beyond tasty. But I don't want to be overweight and have heart problems.
Great video and an even better shirt!! lol. I would suggest that when u reseason after every use that u apply the oil with the skillet hot though. Also I’ve been reading and seeing a lot about how bad flaxseed is for your health and it also tends to flake off after a little while. It breaks down and becomes carcinogenic and becomes toxic. I use grape seed oil and it leaves a layer on it that u can almost see!! I love it!! That and crisco. May the cast iron be with you!!
Text spacing 3D right back at you, brother.
I'm so glad I stuck it out with this video for that. LOL
crisbee rules cant say enough about how good it is
Did you just use it for initial seasoning or do you use it all the time. How do you use it?
Thanks!!❤
Hope to see more videos of your cast iron. More power to you!
It’s a good idea to be very gentle when you use metal utensils, and then only occasionally. Wood, silicone, and plastic-type implements work best for protecting the finish. The Lodge plastic scrubbers work great, but you can’t use them in a hot pan. 😀
I only use stainless steel or on occasion wood cooking utensils in my cast iron. It's one of my favorite parts about using cast iron in fact, being able to use a spatula that will last almost as long as my pan will is great. But different strokes for different folks as the saying goes.
I am always gentle with the metal spatulas. The instructions that came with the pan said that metal was great to use so I have been trying it out. So far it's fine as long as you are gentle.
Do you have updated thoughts on the stargazer pans?
I still love the pan. It is one of my go to pans for cooking. Especially eggs over easy. I haven’t re-seasoned it since this video. I just let it build seasoning as I cook with it. It’s a great pan in my opinion.
@@waynefamilyvideos thanks.
watching this is more satisfying then everything else
I season my cast iron outside on a portable NuWave induction cook top. Works pretty good.
I've done the same thing with a 8" BSR pan and it worked well. I also like the NuWave and cast iron outside on the patio for deep fat frying
I'm using induction also. Did you just get it dried on the NuWave then oiled it and let it sit until cool? I'd sure love to get your tips on this.
@@c_farther5208 I oil the pan and then heat on the induction cooktop until it smokes and then turn off the power and lightly oil again.
@@oldcyclist5880 I just did it. Gosh, thanks for your time and sharing the information. I really appreciate it.
My favorite method is preheat in oven take out and when cooled slightly apply the flax oil then back in the oven for 2hr between 450-500 the. Let it cool off in the oven (takes another 2hrs)
Those Stargazer pans are tops . I love lodge but to get them close to the stargazer I gently sand them first then season them a bunch of times . The lodge are much less expensive but can be very very nice if you do what I do .
Oh thanks for your excellent vid ! I’m gonna try your method .
Your pans look really nice bro, I'll have to try your tips.
Great information on the use of cast iron skillet and ways to maintain it... thank you for sharing your video here!.. It's kind of hard to get Stargazer brand in Malaysia but will keep looking. I also like the colour of the pan..
Nice video. I have old CI. Funny not a fan of the chain mil but I can never be without my lodge scrapper/cleaners. Lol I have never had one melt....yet! Beautiful egg btw!!
If you want to make sure you have a non stick experience then heat your pan with oil until it just starts to smoke then turn the fire down and let It cool down to desired temperature.
I’ve done seasoning with flax seed oil already. At first it looks like working well, but few weeks later I noticed that the seasoning is getting removed gradually. I’ll try your way this time.
Yeah, I have not used Flax anymore. I also found it to flake. I pretty much just use Olive Oil for day to day cooking and the pans are maintaining great.
Hello Wayne, I'm a veteran at seasoning cast iron and your video is very accurate, great job! I see you have an insta pot and I was wondering how do you get an insta pot lid out of the kitchen ceiling. Wife's not to happy with me🤔
Oh my!! I bet that is a great story! I have yet to have that happen.
May the force be with you
Cool. I tried flaxseed oil and thought it was too expensive and stunk, lol. I have been using shortening, but you brought out some different options which I may look into.
Wisdom's Peace (BWood) yeah I wasn’t a fan of Flaxseed oil either. Glad the video gave you some ideas to try.
After starting the 1 hour process at 400, you should pull out after 10 minutes and wipe with a clean cloth again. That really helps prevent spots as well.
RightSide Clyde great idea. I’m still learning. 🙂
I was just going to leave that comment rightside. I found like him a lot of the info was incomplete so I experimented and found if you wipe at 9 or 10 minutes you get ride of the spots also. You can also season very fast after the 45 minuets or hour is up bring it out let cool for 10 min's reapply oil right back into oven wipe in 10. The final application I heat for a couple hours just to make sure there is no gumminess. I also leave the pan upright the whole time after the 10 minute wipe there is no need to invert it. Rightside did you figure this out also or did you see it done that way somewhere? Just wondering I started doing this about 3 or 4 years ago and always thought I should make a video on it to help ppl season the easy way. Thanks for sharing your video Mr Wayne I know that your way works well.
taz man you heat the pan at 400 for a couple of hours? Does it start to smoke a lot? Also what oil do you use to season?
@@tazblink mo
The sliced turkey deli meat ruined the cooking demo. LOL Just kidding! really excellent video and great info for seasoning cast iron. Thank you for sharing this!
Loved the video. Love the shirt. I have one of those. Thanks.
Great informative video, this is indeed the right way to season cast iron. Don't bother with the aluminium foil, oil won't drip off if you wipe it like so.
The problem with the Stargazer (in my opinion) is that the initial seasoning(original or yours) is really thin due to the fact that the interior is machined. The seasoning won't build up in time. It rather flakes off. I noticed grey spots at 16:52. Same thing happened to me. I seared pork shoulder and it destroyed the initial seasoning. After cooking, the seasoning was gone (some parts of it). I spoke with Luke (the co-founder of the company) about this and he advised me to use extra oil during first cooks to help build up the seasoning. I tend to disagree with him. I've used cast iron for quite some time and my old griswold holds the seasoning pretty well and I don't need to use extra oil. I really wanted to like the stargazer, I like the shape, the finish, the fork handle, everything, but the seasoning problem was a deal breaker for me and I ended up returning it. Now I am back to my old griswold. I won't buy any new skillet cast iron or carbon steel any time soon.
Ionut Manolache Very good comment and from my research so far it does seem to me like a rough surface might in fact be better! I didn’t think so at first but have come to this conclusion now.
For me, Flax resulted in a dry finish on the pan that looked coated but still made food stick to it.
"You don't wanna go crazy and scratch off your seasoning ... "
* Goes crazy *
Good Stuff! The Culinary Fanatic (Mr. Jeffrey Rogers) on TH-cam. Thank You for the tips. We have that same combo oven-microwave.
I use Crisco or Crisbee and sometimes grapeseed oil on our Stargazer and with which I cook with. Just ordered a large Field Co. pan.Cheers
Love your dedication to a pan. Just too much for me.
Cowboy Kent exclaims now and then that you can save money with cast iron because you don’t have to cook at such a high heat. After seeing all the oils, shop towels, and oven time, cast iron cooking seems anything but money-saving. People wax eloquent about the old pans, but Stargazer and Field and other modern (and premium) look like they are worthy successors.
emmgeevideo That’s only to season it you need that stuff and you don’t have to do that very often. Especially if you cook with it all the time. For day to day cooking you hardly need anything.
Do it this way?
200°F (93°C) 20 Mins (Pan Preheat)
400°F (200°C) 1 Hour (Oil Burn-in)
Why do you use two types of stuff for the pan (Chrisbee and Lodge Seasoning Spray)?
I have never used cast iron before, but I have recently been learning about it by watching TH-cam videos.
Your video is one of the best I have seen so far. I have a few questions I hope you can answer for me.
1. I would think that using metal utensils would scrape off the seasoning, or at least wear it down faster. What are your thoughts on silicone utensils?
2. If the pan has a very good non-stick surface after one treatment of seasoning, what is the point of doing more?
3. You said that the flaxseed oil did not work for you, yet others claim it is the best. Do you think it is just more difficult to get it right, or it really is a poor choice?
Hi Allen, thank you very much! That is how I learned and still am learning by watching youtube videos.
Here are my answers to your questions.
1. Some of the companies I purchased skillets from actually recommended using metal utensils. I have used wood, plastic and metal and the metal one is by far my favorite. I am sure if you are really rough you could scrape some seasoning off but my pans are really good at not sticking so I barely have to touch them to get food to release. So I don't find it to be an issue. I am skeptical of silicone as I the whole reason I switched to cast iron is I wanted no chemicals in my food. I know silicone leaches oils and I don't want that.
2. The whole point of building a good seasoning is for the pan to function its best. I don't think one coat of seasoning can give you that result. I recommend anywhere from 3-6 coats. And even after that, every time you use it it will build up and get better and better.
3. I personally found flaxseed oil to flake off really easily. I used it on one pan to see how it worked compared to other pans and it did work but it flaked off on a regular basis leaving your pan discolored and bits of seasoning in your food. The seasoning in your food is fine, just not attractive. I didn't start from bare cast iron when I seasoned it with the flaxseed oil. Maybe that would have been the way to go. But since I didn't, I didn't like using it. I prefer the Crisbee and olive oil for my day to day cooking. Even after I do the Crisbee, I heat up the pan and do a light olive oil coat and wipe it off. It just works so good with cooking eggs and I do a lot of egg cooking.
Hope this helps. I am far from an expert. I am still learning myself. But I made the video to help share what I have learned so far to save others from having to do the legwork themselves. :-)
Thanks for the reply. It really does help.
I am thinking of getting either a cast iron or carbon steel frying pan in the near future. I am tired of the commercial non-stick pans working for only a few months before everything starts to stick again. Or worse, the non-stick coating starts to peel off. I have a stainless steel pan and I have just watched a video that says you can season them as well, so I might have a go at that first.
@@AJM547 Get both cast and carbon! I've been looking for a good carbon pan. What you are now hearing about flax seed oil is exactly right. I've been using flax seed oil for a couple years and in the beginning I loved the easy and beautiful dark patina, but it's not good now! It's a weak finish that breaks down with splashes from a nearby pan and it does flake off in some areas for no obvious reason. I've gone back to Crisco, which works well and I'm really considering the Crisbee puck. I hope this is helpful to you because I know so much online info will bring you great aggravation. Once you get it right, it's magnificent!
Thanks for your sharing and I come from Hong Kong
Great very instructional video. Thanks, Troy
Thanks Troy.
exactly what i was looking for, an amsr cast iron skillet video
Out of all the crap seasoning videos on youtube, finally a guy who knows what they are doing!
Jonas Aikin thank you very much!
Very useful and helpful video, thanks!
@12:00 Interesting. I've seen another claim that olive oil is a bad choice for cooking with in seasoned pans, but it sounds like it's working well for you.
I’ve never had a problem with it. I have since changed my diet and now strictly use butter for pretty much everything.
@@waynefamilyvideos Nice. I use a fair bit of left over bacon grease along with butter for my eggs, and it works well on my carbon steel. (I don't use cast iron for my eggs though I could if I wanted. Maybe I will just for variety)
I love your kitchen
When using a low smoke point oil like the puck to do your seasoning....Would it not just all burn off when searing steaks at 450 to 500f? I've always used avacado oil to season for this reason (500f smoke point)
Just found this video. Great info and I ordered the Crisbee Puck. Just acquired some Griswold, Wagner, & Piqua pans from my mother in-law but lacked a 12" skillet. Ordered a 12" inch from Stargazer. Did you receive a pre-seasoned or unseasoned from Stargazer? I ordered pre-seasoned . Should I go throught the process of seasoning it again? Great presentation and that egg cooked beautifully!!
Maverick 500 Thanks! I bought the pre-seasoned pan. It only had two layers though. I used the puck to help add some seasoning. Now I just use olive oil for everyday cooking and it’s holding up great!
@@waynefamilyvideos Received Stargazer Saturday 8/29, seasoned just as your video. Cooked 8 eggs for the week for ham, egg, & cheese for lunches for the week. I'm telling you, this pan is my new best friend!! Fried the eggs in silicone egg rings for the English Muffins and they just flipped over perfectly for "Over Easy". Dude, I'm addicted to your site. Every time i handle cast iron, I'm reminded of our Forefathers.Thank you for your great instructions.
Maverick 500 happy to hear you like it! I love mine still! Thanks for liking my videos! Have fun cooking in your new pan! 😀👍
I tried the flax seed with all the information from a lot of other sites at 500 for an hour...it did zero...and mean no difference from the unseasoned pan to what was supposed to be seasoned... hopefully the puck will work.
Had to use a carbon steel pan instructions to treat the inside of my pan.
You supposed to put layers. Grapeseed oil is easier. Coat and wipe off as much as you can. Put in the oven at 450 and take out after 15 minutes and wipe the inside of the cast iron lightly. Let it cool down, repeat process 4 to 5 times.
Very good advice...you are a good teacher...happy eating😀
Interesting, I looked up the Crisbee Rub to possibly purchase, it says it's now Grapeseed oil and Beeswax, I guess they changed the formula.
Thanks for the update. I had no idea they changed the formula.
This is very interesting to know, and I want to thank you for making this video. But honestly, I'm the kind of person who would hard boil my eggs in a kettle just to get out of having to do all of this work. haha
Xjr5rjX -LAZY !!! 🙃
They remind me of Army eggs! If you did not watch them, they would float right off the grill because of all the grease.
This is good video with some helpful preparation and cleaning techniques, thanks for sharing. I have the same Stargazer. Did your Stargazer purchase include seasoning?
Tardis Thank you for saying. I ordered the “pre seasoned” pan from Stargazer. It did not include any additional seasoning products in the box. While it was already pre seasoned, I felt it could use much more to work its best. I love it now.
@@waynefamilyvideos Mine is also pre seasoned. I have used it one time, wasn't too happy with the results. I sensed that something was a little off. I believe the results will improve once I apply your prep techniques.
@@tardis9905 .
The only problem with flax seed oil is it gets very hard and brittle and can flake off. It's best to use seed oils or canola that don't have fiber in them, oils like olive oil and vegetable oil contain fiber and that can burn and create carbon. I use Buzzy Wax for all my pans.
Good old lard is the best for seasoning. If you cook bacon just save the drippings in a jelly jar. Those drippings can also be used to season food.
plainlogic I like that too but if you don’t use your pan everyday it can go rancid. But I have done that method as well.
@@waynefamilyvideos once the pan is seasoned you can use grapeseed, olive or whatever and it won't go rancid. But yes, if you use pure lard and leave it on the pan for too long it will turn bad.
The lard that is often bought in stores is particularly hydrogenated to keep it from turning. However, I don't use any hydrogenated oils for cooking as I believe it's not healthy for my family.
Pig fat is the best way I've found to build up the black, non-stick seasoning (something to do with the polymerization of the oil/fat). Once I'm done cooking I'll clean the pan, throw it back on the stove to boil out the water and once it's at that heat I shut off the stove then pour a bit of olive oil in and wipe it all over to stave off the rust. I tried grapeseed oil but it burns way too easily and causes my pans to get sticky. The pig fat seems to produce a decently hard shell/layer.
im pretty happy i went with all clad stainless. this seems like a damn head ache.
A C I could see how you would think that. But the day to day use of cast iron is so easy. I only season them maybe a couple times a year. Mostly it’s just using them to cook in. After cooking in them it’s usually just a wipe with a towel and you’re done. At most it’s a quick rinse in the sink and a wipe with some oil. But happy you like your stainless. I have stainless also but they just gather dust in the cabinet.
You are supposed to season stainless also. Check out all the TH-cam videos of seasoning stainless steel pans.
thank you for this video - I just bought a Stargazer and tried seasoning it - splotchy, streaks and gummy - heartbroken. My question: how do I remove or clean off the uneven seasoning marks on the pan in order to season properly (using your method) ? Any advice appreciated.
I have taken a mild steel wool and in water I scrub off the gummed up seasoning and then start over once clean. There probably is a better way but that is what I have done. Just make sure you dry it really well after you are done and re-season it right away.
Nice video! And I noticed after a minute in that I was wearing the same shirt lol
No need to cool between layers of Seasoning. Pull out hot apply next layer. Cooling wastes time and energy.
Yes thank you. It has to be reheated anyways so why let it cool off? Just don’t singe off your eyebrows! 😂
Yes, most people just wait and there's no need.
Iron skillet seems like a lot of work to take care of it too.
brilliant, even coating of that seasoning going on
New subscriber just started watching your video and really liked it a lot I really love my cast-iron skillet but I wanted to know if a metal scrubby is OK to use also to clean it??
I use my chain mail metal scrubber if I have a tough spot to clean. But if you scrub too rough then you can scratch off your seasoning. So go lightly.
Yes! It's an Aluminum Falcon shirt!
You said the Stargazer isn't as good as the griswold , why ?
I'm looking to start using cat iron pans. Would you buy vintage or new ?, and what brand would you recommend?
Thanks, Great video.
David Parker I’m still learning. But the general consensus is that the antique cast iron pans are just better made and they have years of seasoning already built up on them which makes them great to cook on. I have a couple of old pans and I like them a lot. But I tend to use the new Stargazer pan the most. Especially for eggs. It’s just so smooth and nice to cook with. The problem with older pans is it’s hard to find them in great shape (not warped). So if you do find a good one it is really expensive. So money is better spent on a new Stargazer or Field brand skillet.
Thanks for the fast reply
I think I'm going to get a STARGAZER they seem well made and good price for the quality. Like the very smooth surface of the interior.@@waynefamilyvideos
waynefamilyvideos If you check garage sales, estate sales, and thrift shops regularly, one can find some affordable, excellent condition antique pieces that just need a bit of TLC.
I picked up a #8 Griswold Large block logo skillet for and an unmarked Wagner 17” griddle (both in excellent condition) and paid less that $40 for both. I stripped them, and they are in the oven getting their first coat of seasoning.
Of course, if one doesn’t have the time or the desire to haunt such places, or the work involved in restoring them (it’s really not that hard) it is great that there some nicer, new manufacturers to choose from.
Thank you for this! Did you order a seasoned or bare skillet??
I ordered it pre seasoned. It only comes with two coats though. So I added more.
This helps a ton that is so much.
I bought a lodge cast iron i've getting big problems tried everything on over 13 videos that is thick to thick to cook an egg sand it, grinned it, used olive oil and sticky as hell gonna try Crisco this time
Lit' AHSr. Sorry to hear. I’ve never tried a Lodge skillet. I know using Olive Oil and then adding some butter in before my eggs sure makes them slide around nicely. Let me know if you find a good solution.
@@waynefamilyvideos hope so
If your skillet is sticky "as hell" then you are applying too much oil.
Put oil in the skirt, applying to all surfaces. Easier to do when pan is warm so you don't use too much oil getting it to spread. Hot water heats up skillet just fine for me.
Now use a clean, dry cloth to wipe off Al that oil you just put on. Don't wash it off, wipe it deliberately.
If you put your skillet in the oven upside down and see a pool/drops of oil on the aluminum foil you place in your oven, then you KNOW that you left TOO MUCH oil on the skillet. While the skillet is warm, wipe off that extra oil.
If you still have stickiness then put some coarse salt (just a tablespoon or so) and only a few drops of water in the skillet and scrub with a dishwashing brush.
If coarse salt scrub doesn't get rid of the stickiness, look into videos of stripping the seasoning off your cast iron so you can start over fresh. Adding oil to sticky just makes more sticky.
Great video, thanks!
Preheat, add oil, wipe off, let cool down a bit, add butter, then fry the egg, scrap off, wipe off, scrub with chainmail, wipe off again, etc. This was just way too much work to cook an egg on an elite brand of cast iron. I could have cooked a dozen eggs on my trusty Lodge well seasoned skillet. Oh, by the way bake the slightly oiled pan in the oven at 500 degree using high smoke point oil produces more desirable seasoning than 400 degree. I use my cast iron pan at very high temperature (much higher than 400 degree) to sears steak. Of course YMMV.
After cooking once is it appropriate to go back and reseason a few times to build a strong coating?
Arman Analouei When I get a new pan I like to build up a few layers of seasoning just so it works better. Then every time you cook with it it should build up more seasoning as you use it. But if you see some seasoning flaking off or getting thin then yes you can add additional layers of seasoning. I haven’t added more to mine since I made this video. Still working great. 👍
Since you use the crisbee, do you do the whole adding a small layer of oil and letting it smoke a little after every single thing you cook ? Or is it not necessary since you used the crisbee a few times ?
Nice, stargazer is the second best pan. The best is Finex.
That t shirt is 🔥
One of the cast iron advantage is minimum heavy metal poison like alluminium, lead, copper or nickel. But i saw that the product have paint in it. Is it save?