My Grandad could take a rusty cast iron skillet and clean it, burn it, then season and have a jet black no stick finish in one day. Amazing man, taught me alot growing up in the 80's, hope to see him again on streets of gold one day!!!
My Dad passed in 1995 and I grew up seeing him cook on his little 7" cast iron pan. It's funny the memories that seem insignificant as a child become so precious as an adult. I treated myself to a 7" cast iron pan some 23 years later and think of my Dad every time I use it.
As an Englishman, who was a chef for over 20 years, I have to say in my experience on TH-cam Americans have a much better understanding of cast iron. Because I was a chef the pans were used multiple times a day, and they never needed any maintenance. It’s also 22 years since I came out of the trade and it’s amazing how many things you did on a daily basis you forget about. Cleaning cast iron pans is one of them, but it’s over 40 years since I did that as a commis and you reminded me how we used a steam tap to clean them. I really enjoyed your video, good common sense from someone who obviously has a passion for his craft.
While camping this past weekend, the camp host and an Oregon State Parks volunteer was doing a dutch oven cooking demonstration. The camp host told us that the oven he was using was past down from his great grand mother! I have recently started do delve into cast iron, and a dutch oven is next on my list. TH-cam is a fantastic venue for learning. Thanks for all you do, Kent!
Hi Kent I love your show,I am a Aussie and admire the yanks. Keep up your positive attitude mate ,as I am very concerned about what is happening in the US, and folk like you are needed to spread the positives of life e.g. good food . My best wishes for your country Grant
Dear Kent: I've had a very different experience in getting cast iron smooth. When I set up housekeeping for the first time back in 1965, among my first purchases was a new #7, 10 inch Lodge skillet, it was a rough old cob! I asked an older woman how to get it smooth, this was unseasoned raw cast iron. This woman had me coat the skillet with oil, bake it on low temperature in the oven, then take it out and scrape it with a sharp metal spatula to knock down the high points, wipe it with olive oil, and repeat the process over and over again. That skillet now is slick as a cat's behind, it took a while to build up the seasoning, and to level the high spots, but today that old rough skillet is one of my favorites. I've done the same for all my cast iron, and was able to create a smooth surface on even rusted pieces. I no longer need to scrape with a steel spatula to smooth out the high spots but the process sure did work on that rough new Lodge. On really filthy cast iron, and on the exterior only, I use a pumice stone to remove burnt on carbonized crud and then season the outside just like you and I do the interiors now. I suppose that if I had thought about sanding down the interior surfaces, I could have greatly hurried up the process of getting that old rough skillet in shape to cook with. I now own 5 Dutch Ovens, 2 each 12" Griswolds, 2 each 14" Wagnerware, and one ancient 16" of unknown manufacture complete with gate marks, according to my grandparents, it was old in 1883 when they got it. There's nothing like biscuits from a good Dutch Oven. Thanks for your work, I appreciate it. I love cooking with Dutch Ovens and other pieces of cast iron. I'm not a chuckwagon cook, but I often cook for large groups of hunters and fishermen outdoors. My experience tells me that you are the real deal.
yes sir know what you mean- before I sanded just the process of oiling and using, etc. would eventually get you to a smooth surface, but now I'm in a rush to get a good surface hahaha. sounds like you've got some good cast pieces. Keep up the cooking my friend and keep the fire hot!
I just bought my first cast iron skillet yesterday at a thrift store. I've been binge watching your videos on cast iron for the past 24 hours about maintenence and cooking with cast iron. While you store it, I couldn't help but think that silica gel packets could also assist in keeping moisture away from your cast iron if you store a dutch oven with the lid on it. Thanks for posting these videos and helping me a novice like me not make beginners mistakes with cast iron!
Advacdo oil is a great seasoning oil also as it’s a neutral oil with a high smoke point. When it comes to cleaning if you pan is seasoned correctly all you need is the hot water like he said or sometimes I use white vinegar to wipe the stuck on bits then put in the oven for 300 degrees for one hour. Once it cools rub with a little oil and bake again . This keeps the pan really slick and clean
Awesome video! If you have some really tough, hard burned food stuck to a skillet, you can put about a half-inch of water in the skillet and let it sit on low heat for 10-15 minutes. Then pour the water off, replace it with a few millimeters of hot water, add a liberal amount of kosher salt and scrub the pan with a cloth. It'll clean the surface up nicely.
Thank you so much for such an informative video. I just received my Dad's cast iron fry pans after my Step-Mum passed away in the spring. I have been concerned about not keeping proper care of them. I am going to use your techniques from now on. I always smile and think of my Dad when I use them...which is every day! Thanks again!
You just gotta love this most authentic outdoorsman. Good common sense tips and beautiful delivery. I shall be ordering flax oil capsules later. Two for the pan One for the heart.God Bless you Mr Rollins
I love cooking on my cast iron sets. My wife hates it because she does not understand the care of them and she says that the cleaning and curing process is too much work. I do not mind but when I cooked that Crawfish Etoffee` last weekend she still loves the food. That rice part on storage is a good tip. Thanks for that...
i had an ex just like that. And it was her grandmas skillet that I honored correctly by showing her why cast iron is nothing like any old pan. But god damn the sight of that thing rusting in the sink gives me nightmares still
My most used cast iron skillet is an antique. It was my 77 year old mom's, deep skillet. It's smooth as glass and dark as night. I love making old timey cornbread in it! Yum! Yum!
@@CowboyKentRollins Thank you Cowboy Kent, you've made the Southern accent cool. Turns out that someone who is very intelligent, makes the Southern accent pretty awesome. Great videos. I've watched 2 so far. From the PNW.
Ahhh, let your Dutch oven have an air vent under the lid while stored... genius! The rice tip is great! I’m glad you demonstrated sanding the cast-I would have been too nervous to try that and risk ruining my new cast iron
I'm so glad you mentioned the paper towel thing! We have just bought an enamed cast iron frying pan and I watched videos and read loads of articles which said to use kitchen towel (as we sometimes call them in UK). I came to use one and experienced exactly what you described. I thought to myself "this is cr*p" (or a slightly stronger sentiment...) all that is happening is I'm getting bits of paper on the new pan. Can't understand why it's advocated so much and I've just gone back to using a lint-free cloth or a tea towel.
Thanks Kent. I bought a new cast iron 9 pan, and sanded it by hand until it was smooth. I couldn't cook in it, everything would stick. But I only seasoned it once. I'm going to take it down tomorrow and start over. It's a good pan, I hope to fix it.
So glad I found this, I went off to college and bought a new cast iron skillet that had a rough bottom. With all the myths around cast iron it’s good to see videos like this
This is a great video! Thank you for the help. I cook on Griswold pans everyday. I bought a Griswold WagnerWare muffin pan for $25!! I was so excited! I cleaned it, seasoned it and I'm cooking muffins in it now. Love it!
My hubby has found beautiful griswold cast iron at yard sales... I’m seasoning one right now for the first son to marry, and the other one I’ve used for over 30 years! Going to grab a bandana and stop using paper towels! Thank you!
Cooking with cast iron has become a hobby this last year. I have a new pan and an 80 year old pan from my grandma. I had been using paper towel for seasoning. Thanks for that tip. Makes sense.
I love cast iron... have two pieces that are older than my parents heck one is older than my grandparents. I hope to pass them down to the younger generations in my family one day. Also love the videos thanks, Joe
Thank you for putting this video together, you have Taught me a couple things I did not know. Like, this lint free rag, I have been using paper towels for a very long time, I will no longer be using them, I am heading down to the store to buy myself a couple bandanas, Thanks again!
Kent, Extra Virgin Olive oil has a smoke point of 280 degrees. But the Light Olive Oil has a smoke point of 480 degrees. I use the virgin to season my cookware, but the light to cook with. I do have bottled Flaxseed oil also, but haven't used it for seasoning yet.
Hey Cowboy Kent! I ❤️ your videos. I have a small cast iron collection now. Only kept the ones I use regularly use: two #5 skillets, two #10's, a 1930-ish Erie Griswold griddle that was my grandmother's, my prize possession. Dutch oven of course with a lid that fits Griswold #10. Got me a pot rail with hooks to display them cause they're beautiful and also keep them handy. Well I set about restoring them, searched Google, found your channel. You have by far the best info and personality! 😉 Every piece of cast has its own unique characteristics and needs to be treated a little different just like our friends. Thank you for teaching me how. My griddle was a mess, everything stuck. I wound up putting it through a 3 hour self cleaning oven cycle which took it down to gray metal, smooth as a baby's bottom. Now it's on its way to perfect. I can't wait to make johnycakes on it again. But I won't even try until I get it glossy black like yours. Thank you so much.
Hey Kent, could you do one of these "tips" videos about cooking with cast iron? Not choosing which ones to purchase, not reconditioning, not re-seasoning or cleaning, just cooking. What to do and what not to do in order to get the best results when actually using your iron. Thanks and happy cooking. Chris
Been exploring the desert for years, always had my dutch over and frying pan, married years later and taught my wife how to use and cook with my cast iron.... so proud if her! Your channel is great it's midnight and I am up watching all of them!
Thank you so much for the advice on sanding down the pre-seasoned cast iron. I have a lot of cast iron, and it's all Lodge, no vintage, so I am always trying to build up a smooth patina on top of the rough surface. I should go flea marketing for some vintage Griswold or Wagner. I'm sure you know, but the reason pre-seasoned has a rough surface is because the seasoning is sprayed on in the factory, which is the innovation that makes factory seasoning possible. But, without the rough surface, it would not stick.
Noticed that too, got a skillet that dated to 1940's very smooth and holds a great seasoning. The newer stuff stays cleaner, but it's almost bumpy compared to the old pan.
I've been using cast iron cookware for 50 years and thought I knew it all. This is great advice! I'm with you on olive oil. Italians like me have been using it for 5000 years.
All my cast since I found this cowboy is finally non stick, he is the only person knows what he’s doing in my book, I have tried for years to get it right, try try try try nothing worked, put my cast away, since finding cowboy I’m using my cast now, I’m going to sand paper those bumps, soon as I get some sand paper 😊 thanks cowboy. No paper towels ever 👍🏻
You know Kent - my wife and I have what we call Deep Porch Sitting every evening watching your videos along with a bunch of great chefs and cooks. Just wanted to thank you and your wife for such a great video. Your welcome here at the Squirrels Nest in Western, NC :) Just yell - nice and quiet.
alright! Finally someone that agrees with me on cleaning with water. When my boys were little I taught them to cook their own breakfast. They would fry eggs on the cast iron skillet and I instructed them on heating it up, cooking, and then cleaning in hot water. When company comes to our house and I tell them how to clean the cast iron they usually look at me funny. Thanks for the informative videos.
I was wondering how Mongolians (inventors of the wok) seasoned without an oven. Someone finally posted how his chinese grandmother did it. So if you're without an oven, take a solid inch of chive or green onion greens (she said you needed these to remove the metallic taste), put in 2-3X the normal amount of oil, and start stir frying. When the greens are inedible black strings (about 10 minutes) the seasoning process is complete. I've used this several times when only part of the pot/wok needed re-seasoning, and it works great.
THANK you for the tip, still people in old counties season without and oven. simple oil it with a rag, and over the stove heat it for at least 15 or 20 min. That is how my grandfather did it (that I remember)
we went camping andbought my daughter a cast iron skillet we seasoned over a fire pit with wood for heat source it takes linger than doing it a electric oven but does just as good a job.
A great way to get a nice seasoning coat quick. As soon as you buy it, coat it in flax seed or olive oil. Turn your oven on as hot as it goes ie 500 plus degrees. Put the cast iron in there for about 45 minutes. Do this again. I was able to immediately fry an egg with no sticking. After that just do your usual coat after cleaning is. Great video Kent. Someday imma have to come out and try some of that wonderful cooking.
Great tips! I found you by googling "can you clean cast iron without paper towels." Getting me some bandanas ASAP. My skillet rusted. I left it on the stove (as I normally do) for a week last February while I was out of town. I put a glass lid on it (it can still breath with the pour spouts). I did leave some cornbread crumbs in it so I guess that was where the moisture came from. I just couldn’t scrub it out. Lodge sells chain metal scrubbers but you say only wood. I just soaked my skillet for an hour in 50% vinegar/water, scrubbed it, and seasoned in the over for an hour (coconut oil). I guess now I need to sand it as the chain scrubber must have dinged it. Would love to see your video on how to get rust off cast iron.
I bought a cast iron skillet in 1985 when I was pregnant., I vave it to my 30 year old son when he moved on his own. Would not let him have it because he had room mates. I love cast iron, has never let me down.
Grew up with Cast Iron ... absolutely NO ONE worried like you do .. we didn't have paper towels but we didn't have olive Oil either .. .pretty much just Bacon, Lard or Suet for grease and all three made good fried food or baked goods. The secret of Cast Iron is to USE IT for everything (cept boiling water an such) it just gets better and better the more you use it and easier to clean as well ... Mom's oldest skillet was the baking skillet ... Cinnamon Rolls with caramel and orisons on the bottom would just plop right out ... I really liked the slightly burned raisins and sugar that would stick to the upper edges and on the lid. Mom could Fry Sugar into a syrup for bread topping with chopped hazel nuts for Sunday dessert and it would never stick ... she would have thrown it away if it did Mom used the regular skillet everyday, the baking skillet maybe twice a week ... I don't remember anything sticking ever, and I was the one washing dishes. (If kids lived like I did growing up... #1 and #2 They would appreciate old farts like me and not that POS pretender loser wannabe remembered ahole in the WH not to mention his wookie wannabe michael le)
I was ready to throw out all my cast iron pans because they stuck so bad. I sanded them down and seasoned them up with olive oil and baked me some sourdough biscuits today! Never will I part with them now. Thanks Cook!
All the time my Mom had her cast iron skillets.. she was doing it wrong.. and guess what?? I learned from her.. So I was doing it wrong also.. I will favorite or watch later to keep watching and not forget what you are teaching.. Thank You.. I also subscribed ...plus I hit the little bell up there to get your notifications....
Excellent video!!! Several tips I have never heard of before.... I really appreciate your time in making this video and posting it for others.... I love me some Cowboy.....
Hey Cowboy...seems there are always critics! I agree with you about using the cast iron. It can be a pain in the ass at times but the results are dependable. I was an army trained cook and we did NOT have cast iron.
My son-in-law has the smoothest cast iron fry pan I've ever seen. I asked him for tips but he didn't have any, he just cleans it (or my daughter does) and uses it every day. Now I wonder if it was the style you said you used to buy. They're in Canada, and things are different up there -- some good, some better, some not so good but that's not relevant here. I've been using cast iron for a good 40 years, but never could get it that smooth. I've fussed with them and followed all tips I can find -- nothing so far has given me a great finish. I've managed to figure out how to cut the rust, and how to keep food from tasting soapy (health department regulations require washing with soap when using them for preparing food for the public, which I used to do), but over time they deteriorated and cracked. One famous cooking test kitchen recommends the paper towel, but I'd rather just roll the oil around because of the hair. I guess I'll have to invest in a package of bandannas because after a while the grease builds up on the rag and there's no washing it out properly -- the rag just turns into a gummy mess. But that's ok I guess. First things first though -- I'll check to see if it's too late to sand down this set I have. I got it in 2011 or 2012.
Kent! You look so young in this video! Just more verification that all the tips and tricks I've picked up from you in your videos haven't been changed. Love your videos and keep on cookin. Can't wait for Wednesday's video.
Thank you for the tips! It was a bit difficult to understand all what you said. I still use paper towels but not for oil, just to pat dry before heating them up. Now, after my experience, I can't stay out of some dish detergent. I tried to use only water, but the pan still smelled like steak, though it looked squeaky clean. So I use a little Down on a sponge for the shortest time possible, rinse and the smell is gone.
Never got so much good info in one spot......thank you for making this video.....I do have many pieces of cast.....my favorite pieces are the old ones not 20 pr 30 years old but 50 or so! Now your talkin! Love that accent!
It took a cowboy to be the one to talk some sense about the whole paper towel issue! 👏 I cannot tell you how many cooking channels that I've seen that silliness recommended, and I've ALWAYS commented on how absurd that practice seems to me! So much truth in these tips. I'm struggling with a large pan that has that super scratchy seasoning on it and it's a ridged pan,so I am needing to know what kind of scraper made of wood that you or others would recommend. Thank you!
Cowboy Kent Rollins Okay, thank you Kent. I automatically think I need to strip down the pan using the methods that you have suggested in other videos. Then I'm going to opt for another pan without ridges that already is smooth at the start. Costly, but likely worth it for me.
I seasoned mine tonight with lard and bacon grease, Monday morning they go into the outside cooker for about 1 hr or more. Will be like new. Steel wool Brillo works great to scrape off excess from cooking.
I have always used canola oil but I use the pan every day. I got a pan from my Mom with the rough bottom- yea I could sand it down, good information, thanks.
Can I agree I have four or five favorite cast iron frying pans love them always make me wonder I have stated before how they can put a man on the moon and can't make a good non-stick frying pan
My grandfather taught me this.... if the pan/pot has issues.... hot soapy water & SAND will get whatever is going on back to fresh metal....then season cast iron with oil. By the way sand also takes stainless steel back to new (obviously no need to season stainless).
Thanks for this- Great tips here! Ive been using a sander to smooth things out for years now. Just picked up your book on Amazon looking forward to trying some of your recipes.
Glad I found this. I picked up a new Lodge skillet last year. Rough as could be, and I thought I wasn't seasoning it right. Gonna try that sandpaper method and give it another seasoning. Thanks for the tips!
I picked up a cast iron skillet at a garage sale for$1.00, yes a dollar. Got it home cleaned it, seasoned it in the oven for an hour(olive oil is all I use to cook with) and this is my go to skillet. I knew the tip about hot water after cooking but I am guilty as charger using paper towels. Now sir, show us how to cook things in some videos. I also toss a desicent bag in the pan when storing, works great for moisture, get em free w/ meds. I subscribed. Illinois
I do not know how well using hot water to clean really nasty iron works but my mom taught me that if it is really caked up with crud the best way to clean it up is to build up a good bad of coals in the fire and throw the pan in on top of it . You might have to take a stick to scrap off the heavier build up but after it cools down some then season it . I have always done it this way and always end up with a pan that looks brand new .
i´m a native american hobbyist living in germany. in summertime i do a lot of cooking on the open fire. naturally the pots and pans get sooty on the outside. well,i clean them allways in the inside,leaving the outside alone as it´s getting sooty again with each cooking. now my mother, being a ´´schwäbische hausfrau´´(suebian housewife) allways scoured the WHOLE of the cooking gear till it was blinking like a diamond....it took a lot of time till she accepted that the oütside HAS to be black and sooty! : D
Ute J.k. Bemsel I know what you mean. I have my grandfather's, passed to my father, passed to me, iron skillet, inside smoother than silk, the outside good 100 years of layered soot n ash. Never has seen a stove top or oven, eating food cooked in it is like having grandpa and dad sitting with me eating...my son is just starting to understand the importance...
Thought of you last week I washed our cast iron skillet and didn't dry it properly and yes it rusted a bit boy I was upset so I washed again dried it good put some oil heated it up good then some salt scrubbed it good and it's much better now
Me again. Today I discovered something. None of the rags I have around the house are truly lint free. I tried an old dish towel and a microfiber cloth. Not great. Then I remembered I have coffee filters left over from when my last Mr. Coffee went into the landfill. I've been using them to clean windows and mirrors because they don't leave fuzzballs. So I folded up 3 coffee filters to rub oil on my warm skillets. No lint. But it does help to have asbestos fingertips like you and me. Happy trails to you and Shannon!
My experiences with cast iron are different. I boiled rice, pasta, beans and eggs and they didn't turn black. I clean and season my cast iron every time. I like learning different ways to cook, clean, restore,maintain and store cast iron. And I do appreciate your videos.
I have been using Scott Blue Shop towels instead of regular paper towels. They are about $2.00 a roll at Home Depot or Walmart. Cheaper if you can get them at Costco. But I might try using a bandana instead. They are about a dollar each at Walmart.
Thank you sir. I've been cookin' for 40+ years with cast iron that belonged to my great grandma... nothing' better. Stainless steel and glass is all I use.
Thank you for your tips I had just bought my first cast iron & was wondering if I was taking care of it right. Good thing I saw this video. Now I know what to do & not to do. Thank you
Howdy Kent, just found you, love the way you talk, love your southern accent! You talk like a real sweet and humble person, you're really fun to listen to. Bet you and your family have a blast at your cook outs!! ha....ha....
Thank you Mr. Rollins. I was so glad that you mentioned the new cast iron being rough. I thought it was just me. My grandmother and mother-in-law had shiny iron and my new pans aren't. I'll take your tips though and get it like glass.
Thank you uncle Kent I literally learnt everything about my new cast iron pan! 🙏🙏🙏🙏 But I don't have a sanding machine nor the strength to sand the surface with sand paper. I hope it will eventually change
Every time I hear Kent say "I promise you", I am filled with feelings of safety and warmth.
My Grandad could take a rusty cast iron skillet and clean it, burn it, then season and have a jet black no stick finish in one day. Amazing man, taught me alot growing up in the 80's, hope to see him again on streets of gold one day!!!
What kind pf oil would your pops use?
@@firstnamelastname7473 Motor oil is the only way
ESPECIALLY USED MOTOR OIL MY FRIEND 🙋🏿♂️🙋🏿♂️🙋🏿♂️🙋🏿♂️
I did do that lol
That’s is the mystical city of God
My Dad passed in 1995 and I grew up seeing him cook on his little 7" cast iron pan. It's funny the memories that seem insignificant as a child become so precious as an adult. I treated myself to a 7" cast iron pan some 23 years later and think of my Dad every time I use it.
Family ties
As an Englishman, who was a chef for over 20 years, I have to say in my experience on TH-cam Americans have a much better understanding of cast iron. Because I was a chef the pans were used multiple times a day, and they never needed any maintenance. It’s also 22 years since I came out of the trade and it’s amazing how many things you did on a daily basis you forget about. Cleaning cast iron pans is one of them, but it’s over 40 years since I did that as a commis and you reminded me how we used a steam tap to clean them. I really enjoyed your video, good common sense from someone who obviously has a passion for his craft.
Thanks Mark and I am truly blessed to get to do what I love
@wnypaisan27 I'd say after every cleaning/hot water rinse, heat to dry and add oil all around
While camping this past weekend, the camp host and an Oregon State Parks volunteer was doing a dutch oven cooking demonstration. The camp host told us that the oven he was using was past down from his great grand mother!
I have recently started do delve into cast iron, and a dutch oven is next on my list. TH-cam is a fantastic venue for learning. Thanks for all you do, Kent!
Thanks Rick
"It's a great day above the grass"
I'm so stealing that.
Excellent video.
Everyday
Hi Kent I love your show,I am a Aussie and admire the yanks. Keep up your positive attitude mate ,as I am very concerned about what is happening in the US, and folk like you are needed to spread the positives of life e.g. good food . My best wishes for your country Grant
Thanks Grant for watching
Dear Kent: I've had a very different experience in getting cast iron smooth. When I set up housekeeping for the first time back in 1965, among my first purchases was a new #7, 10 inch Lodge skillet, it was a rough old cob! I asked an older woman how to get it smooth, this was unseasoned raw cast iron. This woman had me coat the skillet with oil, bake it on low temperature in the oven, then take it out and scrape it with a sharp metal spatula to knock down the high points, wipe it with olive oil, and repeat the process over and over again. That skillet now is slick as a cat's behind, it took a while to build up the seasoning, and to level the high spots, but today that old rough skillet is one of my favorites. I've done the same for all my cast iron, and was able to create a smooth surface on even rusted pieces. I no longer need to scrape with a steel spatula to smooth out the high spots but the process sure did work on that rough new Lodge. On really filthy cast iron, and on the exterior only, I use a pumice stone to remove burnt on carbonized crud and then season the outside just like you and I do the interiors now. I suppose that if I had thought about sanding down the interior surfaces, I could have greatly hurried up the process of getting that old rough skillet in shape to cook with. I now own 5 Dutch Ovens, 2 each 12" Griswolds, 2 each 14" Wagnerware, and one ancient 16" of unknown manufacture complete with gate marks, according to my grandparents, it was old in 1883 when they got it. There's nothing like biscuits from a good Dutch Oven. Thanks for your work, I appreciate it. I love cooking with Dutch Ovens and other pieces of cast iron. I'm not a chuckwagon cook, but I often cook for large groups of hunters and fishermen outdoors. My experience tells me that you are the real deal.
yes sir know what you mean- before I sanded just the process of oiling and using, etc. would eventually get you to a smooth surface, but now I'm in a rush to get a good surface hahaha. sounds like you've got some good cast pieces. Keep up the cooking my friend and keep the fire hot!
I just bought my first cast iron skillet yesterday at a thrift store. I've been binge watching your videos on cast iron for the past 24 hours about maintenence and cooking with cast iron. While you store it, I couldn't help but think that silica gel packets could also assist in keeping moisture away from your cast iron if you store a dutch oven with the lid on it. Thanks for posting these videos and helping me a novice like me not make beginners mistakes with cast iron!
When it comes to taking care of your cast iron, this video is gold.
Advacdo oil is a great seasoning oil also as it’s a neutral oil with a high smoke point. When it comes to cleaning if you pan is seasoned correctly all you need is the hot water like he said or sometimes I use white vinegar to wipe the stuck on bits then put in the oven for 300 degrees for one hour. Once it cools rub with a little oil and bake again . This keeps the pan really slick and clean
Awesome video! If you have some really tough, hard burned food stuck to a skillet, you can put about a half-inch of water in the skillet and let it sit on low heat for 10-15 minutes. Then pour the water off, replace it with a few millimeters of hot water, add a liberal amount of kosher salt and scrub the pan with a cloth. It'll clean the surface up nicely.
"got me some that 80 grit sandpaper, on that lil vibratin sander" i could listn to this guy all day, fantastic! great tips too.
Thank you so much for such an informative video. I just received my Dad's cast iron fry pans after my Step-Mum passed away in the spring. I have been concerned about not keeping proper care of them. I am going to use your techniques from now on. I always smile and think of my Dad when I use them...which is every day! Thanks again!
You just gotta love this most authentic outdoorsman. Good common sense tips and beautiful delivery. I shall be ordering flax oil capsules later. Two for the pan One for the heart.God Bless you Mr Rollins
there you go my friend thanks for watching
I love cooking on my cast iron sets. My wife hates it because she does not understand the care of them and she says that the cleaning and curing process is too much work. I do not mind but when I cooked that Crawfish Etoffee` last weekend she still loves the food. That rice part on storage is a good tip. Thanks for that...
it sure makes a difference cooking in cast- enjoy
i had an ex just like that. And it was her grandmas skillet that I honored correctly by showing her why cast iron is nothing like any old pan. But god damn the sight of that thing rusting in the sink gives me nightmares still
I'm using a cast iron skillet that belonged to my great-great grandmother and it still makes the best cornbread around. Keep up the good work Cowboy.
Will do, that old cast is the best
I'm learning a lot from your videos. Thank you for making them.
glad to hear it
My most used cast iron skillet is an antique. It was my 77 year old mom's, deep skillet. It's smooth as glass and dark as night. I love making old timey cornbread in it! Yum! Yum!
For sure it is a treasure
Thanks for the tip about sanding down the rough finish. Glad to know I can "fix" my new skillet!
I love this man. I'm a New Yorker but the world is better with Southerners in it.
Thanks so much
@@CowboyKentRollins Thank you Cowboy Kent, you've made the Southern accent cool. Turns out that someone who is very intelligent, makes the Southern accent pretty awesome. Great videos. I've watched 2 so far. From the PNW.
Ahhh, let your Dutch oven have an air vent under the lid while stored... genius! The rice tip is great! I’m glad you demonstrated sanding the cast-I would have been too nervous to try that and risk ruining my new cast iron
I am learning to cook with cast iron so I appreciate your advice. Watching from the Philippines.
I've used the edge of a sharpening stone to get a smooth finish on my cast irons. works quick and easy.
I'm so glad you mentioned the paper towel thing! We have just bought an enamed cast iron frying pan and I watched videos and read loads of articles which said to use kitchen towel (as we sometimes call them in UK). I came to use one and experienced exactly what you described. I thought to myself "this is cr*p" (or a slightly stronger sentiment...) all that is happening is I'm getting bits of paper on the new pan. Can't understand why it's advocated so much and I've just gone back to using a lint-free cloth or a tea towel.
been cooking with cast iron for at least 40 years and been using paper towels on them just as long, never had lint or hair problem.
Thanks Kent.
I bought a new cast iron 9 pan, and sanded it by hand until it was smooth. I couldn't cook in it, everything would stick. But I only seasoned it once. I'm going to take it down tomorrow and start over. It's a good pan, I hope to fix it.
Keep seasoning and then deep fry with it
So glad I found this, I went off to college and bought a new cast iron skillet that had a rough bottom. With all the myths around cast iron it’s good to see videos like this
This is a great video! Thank you for the help. I cook on Griswold pans everyday. I bought a Griswold WagnerWare muffin pan for $25!! I was so excited! I cleaned it, seasoned it and I'm cooking muffins in it now. Love it!
Best iron ever made
My hubby has found beautiful griswold cast iron at yard sales... I’m seasoning one right now for the first son to marry, and the other one I’ve used for over 30 years! Going to grab a bandana and stop using paper towels! Thank you!
Cooking with cast iron has become a hobby this last year. I have a new pan and an 80 year old pan from my grandma. I had been using paper towel for seasoning. Thanks for that tip. Makes sense.
"Shake ya two a dem lil rascals oudda der"...That is just so country and I LOVE IT!
wow Kent you just made my wife happy ... she is going to save a lot of money on paper towels. I buy alot of them... well did! thanks for the tips
I love cast iron... have two pieces that are older than my parents heck one is older than my grandparents. I hope to pass them down to the younger generations in my family one day. Also love the videos thanks, Joe
Thank you for putting this video together, you have Taught me a couple things I did not know. Like, this lint free rag, I have been using paper towels for a very long time, I will no longer be using them, I am heading down to the store to buy myself a couple bandanas, Thanks again!
Kent, Extra Virgin Olive oil has a smoke point of 280 degrees. But the Light Olive Oil has a smoke point of 480 degrees. I use the virgin to season my cookware, but the light to cook with. I do have bottled Flaxseed oil also, but haven't used it for seasoning yet.
Hey Cowboy Kent! I ❤️ your videos. I have a small cast iron collection now. Only kept the ones I use regularly use: two #5 skillets, two #10's, a 1930-ish Erie Griswold griddle that was my grandmother's, my prize possession. Dutch oven of course with a lid that fits Griswold #10. Got me a pot rail with hooks to display them cause they're beautiful and also keep them handy. Well I set about restoring them, searched Google, found your channel. You have by far the best info and personality! 😉 Every piece of cast has its own unique characteristics and needs to be treated a little different just like our friends. Thank you for teaching me how. My griddle was a mess, everything stuck. I wound up putting it through a 3 hour self cleaning oven cycle which took it down to gray metal, smooth as a baby's bottom. Now it's on its way to perfect. I can't wait to make johnycakes on it again. But I won't even try until I get it glossy black like yours. Thank you so much.
So glad to help Elizabeth and thanks so much for watching
Hey Kent, could you do one of these "tips" videos about cooking with cast iron? Not choosing which ones to purchase, not reconditioning, not re-seasoning or cleaning, just cooking. What to do and what not to do in order to get the best results when actually using your iron.
Thanks and happy cooking.
Chris
I will speak to the producer and the Beagle
Thank goodness #1 tip, was a day late for me! I worked on 3 skillets and it drove me crazy. Bet channel ever!
Been exploring the desert for years, always had my dutch over and frying pan, married years later and taught my wife how to use and cook with my cast iron.... so proud if her! Your channel is great it's midnight and I am up watching all of them!
Thank you so much for the advice on sanding down the pre-seasoned cast iron. I have a lot of cast iron, and it's all Lodge, no vintage, so I am always trying to build up a smooth patina on top of the rough surface. I should go flea marketing for some vintage Griswold or Wagner.
I'm sure you know, but the reason pre-seasoned has a rough surface is because the seasoning is sprayed on in the factory, which is the innovation that makes factory seasoning possible. But, without the rough surface, it would not stick.
Thanks, I just picked up some Griswold and Wagoner this last week, while on the road
Noticed that too, got a skillet that dated to 1940's very smooth and holds a great seasoning. The newer stuff stays cleaner, but it's almost bumpy compared to the old pan.
@@mikeb2496 The rougher surface is easier to season (and seems to stick less for some reason).
I've been using cast iron cookware for 50 years and thought I knew it all. This is great advice! I'm with you on olive oil. Italians like me have been using it for 5000 years.
Best thing to cook with,Thanks so much for watching
Thanks. I like to sit around the campfire while seasoning my pots. Works for me. Thanks for the video.
it's a good place to be
Putting the pot in the mouth is not what was referring to.
All my cast since I found this cowboy is finally non stick, he is the only person knows what he’s doing in my book, I have tried for years to get it right, try try try try nothing worked, put my cast away, since finding cowboy I’m using my cast now, I’m going to sand paper those bumps, soon as I get some sand paper 😊 thanks cowboy. No paper towels ever 👍🏻
You know Kent - my wife and I have what we call Deep Porch Sitting every evening watching your videos along with a bunch of great chefs and cooks. Just wanted to thank you and your wife for such a great video. Your welcome here at the Squirrels Nest in Western, NC :) Just yell - nice and quiet.
Thanks Kent...! Excellent advice from a seasoned pro... (no pun intended!)
hahah I like it
lol
SuperDave21 b
alright! Finally someone that agrees with me on cleaning with water. When my boys were little I taught them to cook their own breakfast. They would fry eggs on the cast iron skillet and I instructed them on heating it up, cooking, and then cleaning in hot water. When company comes to our house and I tell them how to clean the cast iron they usually look at me funny. Thanks for the informative videos.
I like his end comment. "Great Day Above The Grass"! ....Nice editing too!
Thank so much and everyday is
I have a bumpy pan and was considering sanding it... thanks for giving me permission!
I was wondering how Mongolians (inventors of the wok) seasoned without an oven. Someone finally posted how his chinese grandmother did it. So if you're without an oven, take a solid inch of chive or green onion greens (she said you needed these to remove the metallic taste), put in 2-3X the normal amount of oil, and start stir frying. When the greens are inedible black strings (about 10 minutes) the seasoning process is complete. I've used this several times when only part of the pot/wok needed re-seasoning, and it works great.
THANK you for the tip, still people in old counties season without and oven. simple oil it with a rag, and over the stove heat it for at least 15 or 20 min. That is how my grandfather did it (that I remember)
Krieghandt
we went camping andbought my daughter a cast iron skillet we seasoned over a fire pit with wood for heat source it takes linger than doing it a electric oven but does just as good a job.
Krieghandt hv
Fire pit, or even a grill these days. That being said, and onion cut in half rubbed along a hot grill works great too. Cheers.
A great way to get a nice seasoning coat quick. As soon as you buy it, coat it in flax seed or olive oil. Turn your oven on as hot as it goes ie 500 plus degrees. Put the cast iron in there for about 45 minutes. Do this again. I was able to immediately fry an egg with no sticking. After that just do your usual coat after cleaning is. Great video Kent. Someday imma have to come out and try some of that wonderful cooking.
This is by far the best video I’ve seen on this subject. Thanks for the tips! Now I want to use my cast iron more!
Great tips!
I found you by googling "can you clean cast iron without paper towels." Getting me some bandanas ASAP.
My skillet rusted. I left it on the stove (as I normally do) for a week last February while I was out of town. I put a glass lid on it (it can still breath with the pour spouts). I did leave some cornbread crumbs in it so I guess that was where the moisture came from.
I just couldn’t scrub it out. Lodge sells chain metal scrubbers but you say only wood. I just soaked my skillet for an hour in 50% vinegar/water, scrubbed it, and seasoned in the over for an hour (coconut oil).
I guess now I need to sand it as the chain scrubber must have dinged it.
Would love to see your video on how to get rust off cast iron.
I bought a cast iron skillet in 1985 when I was pregnant., I vave it to my 30 year old son when he moved on his own. Would not let him have it because he had room mates. I love cast iron, has never let me down.
You got that right its a keeper
Grew up with Cast Iron ... absolutely NO ONE worried like you do .. we didn't have paper towels but we didn't have olive Oil either .. .pretty much just Bacon, Lard or Suet for grease and all three made good fried food or baked goods.
The secret of Cast Iron is to USE IT for everything (cept boiling water an such) it just gets better and better the more you use it and easier to clean as well ... Mom's oldest skillet was the baking skillet ... Cinnamon Rolls with caramel and orisons on the bottom would just plop right out ... I really liked the slightly burned raisins and sugar that would stick to the upper edges and on the lid.
Mom could Fry Sugar into a syrup for bread topping with chopped hazel nuts for Sunday dessert and it would never stick ... she would have thrown it away if it did
Mom used the regular skillet everyday, the baking skillet maybe twice a week ...
I don't remember anything sticking ever, and I was the one washing dishes.
(If kids lived like I did growing up... #1 and #2 They would appreciate old farts like me and not that POS pretender loser wannabe remembered ahole in the WH not to mention his wookie wannabe michael le)
I just bought the 15" skillet yesterday. I'm gonna have to sand this sucker down. Wish me luck Kent! I promise to season it like 4-5 times after.
Your on the right track
A silicone basting brush would work to add more oil, then put in d/w. Coats the sides of the pan nicely.Grwat tips.
I didn’t know you had to clean or take care of cast iron...I always washed it just like any other pan but now I know thanks
Best thing to cook with
You are a wise sage Sir. Thank you very much for all your wisdom. :)
You are very welcome
never used cast iron cookware until I got a job at the iron foundry and started making the stuff. boy have I been missing out!
it's good stuff
Thank you very much for some great tips I never knew!
Our pleasure
I've been using cast iron for a long time and I just learned 2-3 things I did not know. So it is A "Great Day above the Grass" for sure.
For sure
@@CowboyKentRollins I just started watching your videos. They are OH so more informative than those on the Lodge site.
I use safflower oil. Seems to work really well
I'm not usually fond of cowboys, at least not the type we have around here, but I love Cowboy Kent.
I was ready to throw out all my cast iron pans because they stuck so bad. I sanded them down and seasoned them up with olive oil and baked me some sourdough biscuits today! Never will I part with them now. Thanks Cook!
that is great news!
All the time my Mom had her cast iron skillets.. she was doing it wrong.. and guess what?? I learned from her.. So I was doing it wrong also.. I will favorite or watch later to keep watching and not forget what you are teaching.. Thank You.. I also subscribed ...plus I hit the little bell up there to get your notifications....
Excellent video!!! Several tips I have never heard of before.... I really appreciate your time in making this video and posting it for others.... I love me some Cowboy.....
glad to help Pamela
Thanks for posting. I just love cooking with my iron skillets!
Hey Cowboy...seems there are always critics! I agree with you about using the cast iron. It can be a pain in the ass at times but the results are dependable. I was an army trained cook and we did NOT have cast iron.
My son-in-law has the smoothest cast iron fry pan I've ever seen. I asked him for tips but he didn't have any, he just cleans it (or my daughter does) and uses it every day. Now I wonder if it was the style you said you used to buy. They're in Canada, and things are different up there -- some good, some better, some not so good but that's not relevant here. I've been using cast iron for a good 40 years, but never could get it that smooth. I've fussed with them and followed all tips I can find -- nothing so far has given me a great finish. I've managed to figure out how to cut the rust, and how to keep food from tasting soapy (health department regulations require washing with soap when using them for preparing food for the public, which I used to do), but over time they deteriorated and cracked. One famous cooking test kitchen recommends the paper towel, but I'd rather just roll the oil around because of the hair. I guess I'll have to invest in a package of bandannas because after a while the grease builds up on the rag and there's no washing it out properly -- the rag just turns into a gummy mess. But that's ok I guess. First things first though -- I'll check to see if it's too late to sand down this set I have. I got it in 2011 or 2012.
Kent! You look so young in this video! Just more verification that all the tips and tricks I've picked up from you in your videos haven't been changed. Love your videos and keep on cookin. Can't wait for Wednesday's video.
Thank you for your videos. I'm learning alot and I love listening to your accent.
Thanks Alina
What accent?
Another use for my flax seed oil ! I have it in a cancer killing smoothie everyday.
it's good stuff
Great tips, but the closed caption couldn't handle his accent and put out some hilarious lines 😂
Thank you for the tips! It was a bit difficult to understand all what you said. I still use paper towels but not for oil, just to pat dry before heating them up. Now, after my experience, I can't stay out of some dish detergent. I tried to use only water, but the pan still smelled like steak, though it looked squeaky clean. So I use a little Down on a sponge for the shortest time possible, rinse and the smell is gone.
Thank you so much! I actually just restored my skillet thanks to your tips here! Thanks again! 👍🏾
good deal
Never got so much good info in one spot......thank you for making this video.....I do have many pieces of cast.....my favorite pieces are the old ones not 20 pr 30 years old but 50 or so! Now your talkin! Love that accent!
Grew up on cast iron, back to using it. Great tips and i learned more than i already didnt know. Thank you!
Glad to help and thanks for watching
It took a cowboy to be the one to talk some sense about the whole paper towel issue! 👏 I cannot tell you how many cooking channels that I've seen that silliness recommended, and I've ALWAYS commented on how absurd that practice seems to me! So much truth in these tips. I'm struggling with a large pan that has that super scratchy seasoning on it and it's a ridged pan,so I am needing to know what kind of scraper made of wood that you or others would recommend. Thank you!
I make my own out of mesquite wood, but I have used a corner of a hard plastic card, say a old credit card
Cowboy Kent Rollins Okay, thank you Kent. I automatically think I need to strip down the pan using the methods that you have suggested in other videos. Then I'm going to opt for another pan without ridges that already is smooth at the start. Costly, but likely worth it for me.
I seasoned mine tonight with lard and bacon grease, Monday morning they go into the outside cooker for about 1 hr or more. Will be like new. Steel wool Brillo works great to scrape off excess from cooking.
I have always used canola oil but I use the pan every day. I got a pan from my Mom with the rough bottom- yea I could sand it down, good information, thanks.
Can I agree I have four or five favorite cast iron frying pans love them always make me wonder I have stated before how they can put a man on the moon and can't make a good non-stick frying pan
I'm pretty new to cast iron. I fought it for years. I'm coming over. I love watching your videos. Thank you.
thanks rob hope they help
My grandfather taught me this.... if the pan/pot has issues.... hot soapy water & SAND will get whatever is going on back to fresh metal....then season cast iron with oil. By the way sand also takes stainless steel back to new (obviously no need to season stainless).
Thanks for this- Great tips here! Ive been using a sander to smooth things out for years now. Just picked up your book on Amazon looking forward to trying some of your recipes.
Your cast iron tips are great Kent. Thank you.
Glad I found this. I picked up a new Lodge skillet last year. Rough as could be, and I thought I wasn't seasoning it right. Gonna try that sandpaper method and give it another seasoning. Thanks for the tips!
I picked up a cast iron skillet at a garage sale for$1.00, yes a dollar. Got it home cleaned it, seasoned it in the oven for an hour(olive oil is all I use to cook with) and this is my go to skillet. I knew the tip about hot water after cooking but I am guilty as charger using paper towels. Now sir, show us how to cook things in some videos. I also toss a desicent bag in the pan when storing, works great for moisture, get em free w/ meds. I subscribed. Illinois
Thank you Kent. Your teachings are ever so valuable. Thank you for the book signing as well. A treasure to me for sure. God bless you both.
I do not know how well using hot water to clean really nasty iron works but my mom taught me that if it is really caked up with crud the best way to clean it up is to build up a good bad of coals in the fire and throw the pan in on top of it . You might have to take a stick to scrap off the heavier build up but after it cools down some then season it . I have always done it this way and always end up with a pan that looks brand new .
i´m a native american hobbyist living in germany. in summertime i do a lot of cooking on the open fire. naturally the pots and pans get sooty on the outside.
well,i clean them allways in the inside,leaving the outside alone as it´s getting sooty again with each cooking.
now my mother, being a ´´schwäbische hausfrau´´(suebian housewife) allways scoured the WHOLE of the cooking gear till it was blinking like a diamond....it took a lot of time till she accepted that the oütside HAS to be black and sooty! : D
Ute J.k. Bemsel cool story bro
sorry, i´m a sis....LOL! :)
Ute J.k. Bemsel I know what you mean. I have my grandfather's, passed to my father, passed to me, iron skillet, inside smoother than silk, the outside good 100 years of layered soot n ash. Never has seen a stove top or oven, eating food cooked in it is like having grandpa and dad sitting with me eating...my son is just starting to understand the importance...
that sounds really nice!
Thought of you last week I washed our cast iron skillet and didn't dry it properly and yes it rusted a bit boy I was upset so I washed again dried it good put some oil heated it up good then some salt scrubbed it good and it's much better now
Slat sure helps it does
Me again. Today I discovered something. None of the rags I have around the house are truly lint free. I tried an old dish towel and a microfiber cloth. Not great. Then I remembered I have coffee filters left over from when my last Mr. Coffee went into the landfill. I've been using them to clean windows and mirrors because they don't leave fuzzballs. So I folded up 3 coffee filters to rub oil on my warm skillets. No lint. But it does help to have asbestos fingertips like you and me. Happy trails to you and Shannon!
I'm going to try that
My experiences with cast iron are different. I boiled rice, pasta, beans and eggs and they didn't turn black. I clean and season my cast iron every time.
I like learning different ways to cook, clean, restore,maintain and store cast iron. And I do appreciate your videos.
i used a sander on my pan, wow what a difference. great tip.
it'll sure help
I have been using Scott Blue Shop towels instead of regular paper towels. They are about $2.00 a roll at Home Depot or Walmart. Cheaper if you can get them at Costco. But I might try using a bandana instead. They are about a dollar each at Walmart.
Thank you sir. I've been cookin' for 40+ years with cast iron that belonged to my great grandma... nothing' better. Stainless steel and glass is all I use.
Thank you for your tips
I had just bought my first cast iron
& was wondering if I was taking care of it right.
Good thing I saw this video.
Now I know what to do & not to do. Thank you
Hope you enjoy your iron it is the best thing to cook with
Howdy Kent, just found you, love the way you talk, love your southern accent! You talk like a real sweet and humble person, you're really fun to listen to. Bet you and your family have a blast at your cook outs!! ha....ha....
Thanks so much for joining us Beranadette
Thank you Mr. Rollins. I was so glad that you mentioned the new cast iron being rough. I thought it was just me. My grandmother and mother-in-law had shiny iron and my new pans aren't. I'll take your tips though and get it like glass.
Thanks that old iron was made right, its hard to get a smooth finish when stating out with the rough p;re finish they put on it from the fatory
Thank you uncle Kent I literally learnt everything about my new cast iron pan! 🙏🙏🙏🙏 But I don't have a sanding machine nor the strength to sand the surface with sand paper. I hope it will eventually change