If you use a polyunsaturated oil like flax, hemp,walnut, canola, or camelina, it will undergo polymerization and give you a strong surface that doesn't stick. The thinner the coating, the better. You can also just leave it out for a few days to make the oil solid instead of using the oven for an hour. Saturated oils like butter, palm, and coconut will never go hard, so you just ought to use those at cooking time but not for seasoning the pan. Olive oil is mostly monounsaturated (83%) so it won't polymerize as well but will withstand more heat while cooking. You'll have to do your own experiments with olive oil as it goes semi-hard in the fridge rather than very hard or very liquid like the saturated and highly unsaturated oils mentioned above. (Edit: Rewrote for accuracy due to previously thinking olive oil was more saturated than it actually was.)
leave it out like brush it on and just leave it? at room temp? will it polymerize then? i’ve been going through it with my skillet, gave up on using it bc i’ve tried and tried to season it with flaxseed oil but it still sticks
@@mmmmmmmmaria A thin coat of flax oil applied at room temperature and left at room temperature ought to go hard after a few days of exposure to oxygen and a little bit of humidity. That's how oil paintings work: Use a highly unsaturated oil such as walnut or flax, add some pigment, mix it up, paint your picture, and in a few days all the oil goes hard like plastic. I find that a very thin coat of flax on a cast iron pan left at room temperature hardens much quicker than a thick coat. If the oil is too thick it will remain sticky but not solidify for ages. Brush the oil on and wipe it off and it will harden nicely. I think humidity matters and this might not work quickly or properly if you live in high dry mountains or the dessert. After you have seasoned it and created one or several hard layers of polymerized flax oil on your pan, make sure to add a little bit of monounsaturated olive oil or a saturated oil like coconutor or butter before you add food to fry, and make sure the pan is hot enough to start cooking the food right away. Some foods such as potatoes and tomato sauce never work well with seasoned cast iron, but pan cakes, french toast, and battered fish ought to come out well.
Anyone worth half a ballsack knows you put the pan upside down in the oven, and season it several times not just twice. Sadly this guy is only half of a bailiwick. 😉
One hint, when curing it in the oven, turn it upside down so any extra oils doesn’t puddle and break off later during use. But make sure to stick a pan underneath to catch any drips.
Yeah to add to what the other person mentioned this is a good tip the first couple of times you’re learning to season cast iron, but once you know what you’re doing you shouldn’t really have any drips, though i still do put it in upside down regardless.
As a Mexican who learned English as a second language, "tree hondred" just feels like home. Not to mention all the honest hard work on the channel. Has me resonating deeply w a lad. Love you work always!!!
Don't give up Mario! 5 years into learning spanish, and it comes easier now. Doesn't help that there are 4+ dialects, but English must have 30! My favorite is Appalachian English ❤
@@virtualenvironmentfellowsh6671my friend, there are way more dialects of spanish than english. Just in Spain there is one for each of the 50 provinces, that without counting all of the other ones in South America
nothing wrong with using olive oil for this, there are options that will give slightly better results though (grapeseed oil is my personal preference, haven't tried the famed flaxseed oil) keep in mind that you are supposed to exceed the smoke point temp while seasoning, and also that olive oil can form a hard polymer at high temps
Well, actually, peanut oil is the best oil for seasoning. 🤓 Truthfully, peanut oil is best if you cook a lot of potatoes. But, it doesn’t really add that much flavor, so pick your favorite or what whatever you have on hand.
@@christopherhall5361You're thinking of regular cleaning for the skillet that's in your kitchen, they're thinking of the rusty skillet that hasn't been used in years. If it's rusty there are already spots where the seasoning is gone, you're gonna have to season it again no matter what.
@@christopherhall5361 I do that for my non-stick pans at work. People leave them to sit over the burner with a pilot on, so they become sticky after the excess oil dries(?) up overnight.
You can also use a light handful of salt to clean the skillet. It also helps add flavor for the next thing to cook. Just rub the salt into the skillet until it has taken on the color of what you’re scrubbing and voilà!
Self-cleaning oven works too. I used the lowest time setting allowed (3 hours, or so) on mine to clean a cast iron chicken fryer that had decades of build-up on it. It came out nice & clean! Once the oven cooled down I vacuumed the residual off the oven floor.
Tip for ya. Put it in the oven upside down. That way any excess can drip off instead of pooling. You need to put something like a sheet pan under it, but I think it works much better
@@phantomkate6 I tell people to use the pan cause typically if they are asking for advice, they are new to seasoning cast iron. People who haven't done it before are more likely to use slightly too much oil.
@@phantomkate6to properly get that even coat there should be some slight dripping just enough to maybe have a slight outline on the pan underneath after everything is said or done it’s not a puddle just a few drops you’d rather have on a trash pan than the inside of your oven unless your the type that doesn’t clean there oven on a regular basis
I see that in old school cartoon style like the satan is in the casino and suddenly someone steals his money and satans ass just jumps out his pants and starts run for the money
It's a myth that you can't clean them with soap. Actually, it's true that soap is bad for the seasoning, but luckily today's "dish soap" isn't soap at all. It's detergent, which is totally safe to use on cast iron.
@@siguy715 technically, even soap doesn't matter much. Sure, soap dissolves (or rather, binds to) fat such as oil, but the thing with the seasoning is that the oil polymerizes and binds with the iron. So it's not fat anymore, it's a polymer. Which doesnt dissolve in soap.
I love that, instead of giving any sort of arguement to the comments like "it wont be as clean" or "it'll be stickier" he just says "lets try it out!" and does that. people who've watched both videos get to decide for themselves the differences
You should try using a different oil to season with to help build up a good layer of seasoning. I like to use lard myself, but I've heard seed oils are the best to use.
Happiness is an honest man and a very skilled man and he admits why might not do so well very informative I’ve got Scott at home and need the same treatment just so happens I showed up at this channel and got re-informed
This is kind of a misconception, you need to rub off almost all the oil for the seasoning to work, as it's really a microscopic layer, so there shouldn't be anywhere near enough oil to pool!
(friendly American here) when cleaning, don't use water to wet the cleaning cloth/paper-towel, instead use olive oil. Also recommend adding some course salt to the pan to help grab/scrape out any (really) stuck items
Great Job!👍. Correct tools. I also "get" old cast iron and use it! I also keep one extra tool in my arsenal: 4" angle grinder and 4" or 4 1/2" sanding flap discs in 120, 180, 320 grit just in case the bottom is a bit rough from rust or crazy casting. I work up in the grits from the bottom and up the sides. A good seasoning and I am sliding food out of the pan like some late night TV Infomercial Guru! 😆!
To be honest I think your electrolysis video may have been the first resource to help me understand it The first non-gcse related electrolysis resource did what 2 years of learning could never have done: put it into perspective Saved my chem gcse 😂
Just a quick tip: use an oil with a high smoke point. Olive oil smokes at very low temperatures and won't season as well. It can certainly be used, but it's tricky. Avocado oil, peanut oil, lard/tallow (my favorite), and sunflower oil give better results. To clean, just heat it up to the smoke point and deglaze with water or cheap alcohol (there are cheap $5 vodkas that work very well for this). Dry it off, and I like to put the burner on just enough to heat the pan, then turn off the burner and then let it dry on the stove. This is to make sure no moisture is left on the pan.
I was training a new employee on cast iron once, and while explaining how to season it, I was interrupted by a chef who was shopping in my store. He said to never use olive oil or any kind of vegetable oil. Always use animal fat, because that will never go rancid and leave a foul flavor on your pan. I've never had success with my own cast iron, so I don't use it. So what he said made perfect sense to me.
Yep. It's usually hydrogenated canola oil or similar. The only reason not to use it is the salt that's usually added to it, which can hasten corrosion if you don't keep the pan oiled after.
Btw, you can use soap to clean your cast iron. A properly seasoned cast iron wont be damaged with soap now. The main concern was soap from a long time ago that had much harsher chemicals. Regular dish soap like dawn (or whatever equivalent you have where you live) is totally safe and wont damage the seasoning
Always crack your eggs on a flat surface. This keeps the membrane intact so when you split the egg with your hand, the shells stay attached and dont go into your food.
LOL I have seen this a lot now lately. Either it is not true, or I am doing it wrong, because over the last month of trying it, I have gotten small pieces of shell in my eggs more often than not. I have tried different heights and watnot, with the same results. So, while it may be true and I am just doing it wrong, I will just go back to tapping the egg on the bowl where I know I very rarely get a shell shard.
@@antonioliles5027 You're probably using too much force. What opens the egg isn't hitting it on a surface. The egg should be pulled apart by your fingers. Breaking the egg just forms that initial crack.
@@antonioliles5027Had a similar issue. It was either a mess on the counter or I could barely open the shell. I think I'll stick to doing a couple taps on a hard edge.
When you bake it, turn it upside down. Gives a more even seasoning. And probably 3-4 times, not just 2. Otherwise, I'm always glad to see these restored.
I grew up with cast iron pans, so I'm just sitting here smiling and nodding through the whole video. You can literally shove those things in a fireplace to cook and they're fine, best pans ever, imo
As someone who restores cast iron, please don’t do this if you care about the pan long term! Seasoning has a harder time sticking to a smooth surface and will either bead up in the oven or flake off as time goes on. Thankfully he didn’t do enough to this one to make it really smooth but it still may effect it in the future. There are 3 main ways to strip your iron(more but these are the easiest and most common): Electrolysis. Takes a little more of a set up but is great if you’re restoring multiple pieces. Lye Bath and vinegar. You mix granulated lye with water and soak your iron for a few days. More depending on how crusty it is. Then soak in a water and vinegar bath for 30 minutes at a time to scrub off any remaining rust. Easy Off oven cleaner method. Just spray on thoroughly and place in a grocery bag with as little air as you can do it doesn’t dry out. Leave for a few days. The lye bath is my preference for now since I don’t have the space for electrolysis.
No doubt, but if you already have an angle grinder with a wire wheel you don't need the elbow grease. Tools exist to make certain tasks easier. Like, you could walk everywhere, but various wheeled vehicles exist.
First off: use whatever oil you want for seasoning. I use lard because my boyfriend is from Mexico, but anything with a high smoke point works. Second, coming across people who can actually take care of cast iron is rare. I actually took all of my mom's cast iron when I bought a house. She would always wash it with soap after every meal and it was like a knife twisting inside me when she did that haha
I had to season a 1901 Griswold waffle iron with a drill press mounted wire brush. I wish I could have used electrolysis! That was a lot of nooks and crannies to clean out!
@@CastIronVolunteer "Waffle iron" - not skillet. I do know what I was doing. It had been hanging on the outside front wall of my great-grandparents' cabin since the late 1950's, and was orange with rust, and full of the detritus that accumulates from such time in a forest. Also it was missing it's handle (now replaced). After cleaning and thoroughly seasoning it, I stacked the deck with difficulty, making the first batch of waffles out of sugary sticky cake batter. You know what . . . they DIDN'T stick. Sometimes you have to take things down to their base layers before building them back up. I absolutely did NOT ruin my waffle iron.
@@betholschowka8865 just wait. You think it works now but that new seasoning will not stick to the metal the same. It will flake. It doesn’t matter what it is, if you remove rust mechanically, you are decreasing value and you’re also damaging the metal. Those little score marks don’t hold seasoning.
@@CastIronVolunteer I'm not after trying to tell anyone else how to do things "the right way", I just told of how I did something, and id DID happen to work well for me. And, as it is a family piece, it will NEVER be found in a yard sale or flea market. It's "value" lies in it's functionality. I have no interest in sales.You may continue shaking your head at my "foolishness" for as long as you wish, and I'll continue to enjoy my waffles.
Yeah you can just wash it like a normal pan with a little soapy hot water and your scrubby brush. The no soap nonsense is from 100 years ago when soap had lye in it as long as you've seasoned it properly you can even put it in the dishwasher just fine.
@batt3ryac1d I use a bit of dawn but only every once and a while. Like after a really heavy gristle build up. I try too keep some bandanas on hand too wipe it clean while it's still hot. I invested in one of those chain mail rags and it's worked pretty well. Highly recommend.
I suggest using flax seed oil as this is quite literally edible linseed oil which is a drying oil (and you might be familiar with how that acts on wood!). After a few coatings of seasoning it'll literally be glossy smooth (providing the iron is relatively smooth and not overly rough from the casting in sand ^_^).
When you season it I've always been taught to run oil on the top and bottom and put it in 400 degrees upside down, repeat 3 times and it's ready for anything
If you still haven't tackled it, a thorough but brief soak with white vinegar and a bit of hand work with steel wool will knock the rust out. Just be sure to get a seasoning on it before your hard work is undone
I am 69 and my mother started me cooking when I was 8. If we ever left grease or oil on a pot, pan or other cooking instument it was considered dirty. This practice is abhorent to me. Seasoning as you call it can be done just prior to meal prep. That way you don't have a dirty pan contaminating other utensils or hanging in your kitchen collecting dust or anything else floating or flying in the atmosphere. As to using paper towel to clean? Who the heck came up with that idea? Rare silliness indeed. Little balls of paper left on the surface I am sure.
Did you really just say “ankle grinder”? Regardless, I’m loving it. I shall henceforth refer to the angle grinder in this way. Cheers to you and yours. 🙂🐿👍🏼❤️
I know that was probably somewhat satire but I still gotta say: I can't legally run a gas line into my rental. And if someone owns their home it's a pretty big expense to get gas lines installed just for the sake of the cast iron skillet, and extra expensive if they have electric heat and no gas lines to the house at all, that could be upwards of tens of thousands in that case.
"Give Satan's arsehole a run for it's money" I love it 🤣
facts had me rollin🤣🤣
This is my new favorite phrase
That's a brand new sentence, I know it lol 😆
This one killed me… one of the best phrases I’ve ever heard! L🤣L
Satan's arsehole? Brother, he meant Fort Polk
Ive never heard this man curse, but it still feels so wholesome when he does
Give satans $$$$$ a run for his $$??? Did i hear right?
@@seancomrie4714its both
Because nothing is more wholesome than Satans asshole.
That's not a cus! 😂
I can assure you, that ain't a curse in Ireland 🤣
i love the mixture of old school and new age methods without naivety towards new methods. The old methods were once the new methods to someone else.
“The old methods were once the new methods to someone else” is such a beautiful line.
If you use a polyunsaturated oil like flax, hemp,walnut, canola, or camelina, it will undergo polymerization and give you a strong surface that doesn't stick. The thinner the coating, the better. You can also just leave it out for a few days to make the oil solid instead of using the oven for an hour. Saturated oils like butter, palm, and coconut will never go hard, so you just ought to use those at cooking time but not for seasoning the pan. Olive oil is mostly monounsaturated (83%) so it won't polymerize as well but will withstand more heat while cooking. You'll have to do your own experiments with olive oil as it goes semi-hard in the fridge rather than very hard or very liquid like the saturated and highly unsaturated oils mentioned above.
(Edit: Rewrote for accuracy due to previously thinking olive oil was more saturated than it actually was.)
leave it out like brush it on and just leave it? at room temp? will it polymerize then? i’ve been going through it with my skillet, gave up on using it bc i’ve tried and tried to season it with flaxseed oil but it still sticks
@@mmmmmmmmaria A thin coat of flax oil applied at room temperature and left at room temperature ought to go hard after a few days of exposure to oxygen and a little bit of humidity. That's how oil paintings work: Use a highly unsaturated oil such as walnut or flax, add some pigment, mix it up, paint your picture, and in a few days all the oil goes hard like plastic. I find that a very thin coat of flax on a cast iron pan left at room temperature hardens much quicker than a thick coat. If the oil is too thick it will remain sticky but not solidify for ages. Brush the oil on and wipe it off and it will harden nicely. I think humidity matters and this might not work quickly or properly if you live in high dry mountains or the dessert.
After you have seasoned it and created one or several hard layers of polymerized flax oil on your pan, make sure to add a little bit of monounsaturated olive oil or a saturated oil like coconutor or butter before you add food to fry, and make sure the pan is hot enough to start cooking the food right away. Some foods such as potatoes and tomato sauce never work well with seasoned cast iron, but pan cakes, french toast, and battered fish ought to come out well.
@@beyondwhatisknown thank you! i’ll definitely try that
Was looking for this comment, good info sir
Olive oil is monounsaturated fat
This guy is literally the catch of the century.
Not if he cant even make eggs 😂😅
@@ThatKidBryanI’ll cook the eggs if he’ll do everything else* lol
*that’s he good at
It's a shame he's such an ash man... I wouldn't stand a chance 😢
@@ThatKidBryanhe can tho
@@ThatKidBryanhe’s a man, a working man so show some respect. He’s classy
Of course Ireland’s most charming carpenter has the most charming kitchen.
Perfect description
Its his mammies
Anyone worth half a ballsack knows you put the pan upside down in the oven, and season it several times not just twice.
Sadly this guy is only half of a bailiwick. 😉
He may be the most charming carpenter in Ireland, but Leather Jacket Guy is THEE most charming man in all of Ireland lol.
Looks like a completely regular kitchen
One hint, when curing it in the oven, turn it upside down so any extra oils doesn’t puddle and break off later during use. But make sure to stick a pan underneath to catch any drips.
There should be so little oil in there that nothing should run off anyways.
Yeah to add to what the other person mentioned this is a good tip the first couple of times you’re learning to season cast iron, but once you know what you’re doing you shouldn’t really have any drips, though i still do put it in upside down regardless.
@@DrGrrr-ho7sb pretty much
@@Seronusort of
I could listen to an audiobook of this guy all day
As a Mexican who learned English as a second language, "tree hondred" just feels like home. Not to mention all the honest hard work on the channel. Has me resonating deeply w a lad. Love you work always!!!
Don't give up Mario!
5 years into learning spanish, and it comes easier now.
Doesn't help that there are 4+ dialects, but English must have 30!
My favorite is Appalachian English ❤
@@virtualenvironmentfellowsh6671my friend, there are way more dialects of spanish than english. Just in Spain there is one for each of the 50 provinces, that without counting all of the other ones in South America
English wasn't a language until the Irish started to speak it.@@MegaBitterMan
@@MegaBitterMan Way more first world English speaking countries than Spanish though.
@@truthoverlies6434 You must be vegan
Cue the thousand people commenting that you shouldn't use olive oil for this purpose.
Too true
Reddit types.
nothing wrong with using olive oil for this, there are options that will give slightly better results though (grapeseed oil is my personal preference, haven't tried the famed flaxseed oil)
keep in mind that you are supposed to exceed the smoke point temp while seasoning, and also that olive oil can form a hard polymer at high temps
There's a reason they mention that.
Its science..
Well, actually, peanut oil is the best oil for seasoning. 🤓
Truthfully, peanut oil is best if you cook a lot of potatoes. But, it doesn’t really add that much flavor, so pick your favorite or what whatever you have on hand.
He’s so casual about his wholesome swears
The best TH-cam Irishman
I hate to argue, but I think Jacksepticeye may have you beat.
@@highball5550 second best next to jacksepticeye
For us, we would use steel wool to clean it up, then season it on the stove top with open flame. Works every time and alwayed liked the finish.
steel wool can scratch the seasoning, use kosher salt, rinse with hot water then dry it off on the stove and you won't need to re-season
@@christopherhall5361You're thinking of regular cleaning for the skillet that's in your kitchen, they're thinking of the rusty skillet that hasn't been used in years. If it's rusty there are already spots where the seasoning is gone, you're gonna have to season it again no matter what.
Steel wool? Lol, that's the last thing I'm touching my cast iron with.
The steel wool is used to remove the rust. That's what he's saying.
I'm so tired of the Internet.
@@christopherhall5361 I do that for my non-stick pans at work. People leave them to sit over the burner with a pilot on, so they become sticky after the excess oil dries(?) up overnight.
Angle grinders require you to br very accurate and thorough. Elrecrolysis requires you to have space and the will to live
Salt is the proper way to clean it. Virtually no mess except for a few paper towels.
@@UberGringoyou don't remove rust with salt.
So what you're saying is I'm not allowed to de-rust cast iron pans.
@@devent10n whatever dude. Try it. You'll see.
@@UberGringo Ok I will try it but you have to give more then just saying "salt". Do I just pour a can of Morton's on it or what?
You can also use a light handful of salt to clean the skillet. It also helps add flavor for the next thing to cook. Just rub the salt into the skillet until it has taken on the color of what you’re scrubbing and voilà!
Self-cleaning oven works too. I used the lowest time setting allowed (3 hours, or so) on mine to clean a cast iron chicken fryer that had decades of build-up on it. It came out nice & clean! Once the oven cooled down I vacuumed the residual off the oven floor.
Tip for ya. Put it in the oven upside down. That way any excess can drip off instead of pooling. You need to put something like a sheet pan under it, but I think it works much better
If it's dripping enough to need a pan, you used too much oil
@@phantomkate6 I tell people to use the pan cause typically if they are asking for advice, they are new to seasoning cast iron. People who haven't done it before are more likely to use slightly too much oil.
Yeah you do both sides and flip it each time. Takes me a day to properly preintial season a cast iron skillet after I restore one
@@phantomkate6to properly get that even coat there should be some slight dripping just enough to maybe have a slight outline on the pan underneath after everything is said or done it’s not a puddle just a few drops you’d rather have on a trash pan than the inside of your oven unless your the type that doesn’t clean there oven on a regular basis
Could just use a stainless steel pan and some oil each time you cook instead of praying to pan gods after your ritual oils are applied.
"Satans arse a run for its money" - dude I was laughing so loud my wife thought I had lost it..
I see that in old school cartoon style like the satan is in the casino and suddenly someone steals his money and satans ass just jumps out his pants and starts run for the money
woke mine up doing something similar just a few mins ago. Gnight honey, gnight Eoin, and gnight Ken. sry guys.
A generous lad he is, oiled it up before shoving it in! 😊
Into satans asshole, whom I distinctly heard he is running for money.
guys stawp 🙁
Vintage restoration/Cooking videos sounds like a great idea
Finally, someone on here that knows how to properly clean cast-iron.
olive oil might be the worst oil to use for seasoning though
It's a myth that you can't clean them with soap. Actually, it's true that soap is bad for the seasoning, but luckily today's "dish soap" isn't soap at all. It's detergent, which is totally safe to use on cast iron.
@@siguy715 technically, even soap doesn't matter much. Sure, soap dissolves (or rather, binds to) fat such as oil, but the thing with the seasoning is that the oil polymerizes and binds with the iron. So it's not fat anymore, it's a polymer. Which doesnt dissolve in soap.
Doesn't know how to season. Olive oil is not good choice.
Just mix salt with oil to scrub of the rust, no need to use a wire brush
That Satan's asshole line caught me off guard there. Can't stop laughing
"Ankle grinder" 😂
I love ❤️ your sweater!
This guy has singlehandedly made me want to start doing carpentry
Start doing it than. It’s never too late to learn a new skill or trade.
Ive got 2 improvements you can make, first use grapeseed oil or avacado oil and when you put the pan in thd oven put it upside down
And reseason multiple times a year. Especially with that amount of sanding straight to the iron with no patina left
I would definitely use an oil with a higher smoke point than olive, and you can even use an animal fat of some kind IF you use the pan regularly!
@sierracampbell6337 no one mentioned olive😅🤣 avocado has the highest smoke point and grapeseed has really good polymerization when creating a patina
@@sierracampbell6337 Animal fat doesn't do the good patina so you'd be better using oil.
Flaxseed oil is the GOAT for cast iron but you got your pan looking really nice!
Thanks! Been wanting to learn how to season a cast iron pan.
I love that, instead of giving any sort of arguement to the comments like "it wont be as clean" or "it'll be stickier" he just says "lets try it out!" and does that. people who've watched both videos get to decide for themselves the differences
You should try using a different oil to season with to help build up a good layer of seasoning. I like to use lard myself, but I've heard seed oils are the best to use.
grapeseed is apparently the best, no flavor, but it makes a mean nonstick surface
Grape seed avocado coconut ghee any high temp oil
The best season surface is from flaxseed oil... it's not about smoke-temp as much as it readily polymerizes into the coating.
@@onestoptechnologies7305thanks!
@@traditionalnative You're welcome... I learned it from a chemist who had done exhaustive testing/research... Just passing it on...
This guy would be that one uncle who brings you the coolest handmade shit on Christmas
I can listen to that accent all day long. God bless.
Happiness is an honest man and a very skilled man and he admits why might not do so well very informative I’ve got Scott at home and need the same treatment just so happens I showed up at this channel and got re-informed
Love the restoration posts. One thing is it is better to put it upside down in the oven so the oil stays consistent and doesn’t pool
This is kind of a misconception, you need to rub off almost all the oil for the seasoning to work, as it's really a microscopic layer, so there shouldn't be anywhere near enough oil to pool!
Yours is the only cleaning/grinding of a cast iron skillet that didn't completely remove its ability to hold seasoning.
(friendly American here) when cleaning, don't use water to wet the cleaning cloth/paper-towel, instead use olive oil. Also recommend adding some course salt to the pan to help grab/scrape out any (really) stuck items
I was waiting for the Irish to turn up the insults😂😂😂
I was not disappointed 😂😂😂
We dont have hair reveal yet but at least we have cooking skills reveal 😂
Or lack there of hahaha
He has done a hair reveal
Nice work on the restoration. But those eggs looked drier than a desert 😭
Don't yuck his yum bro let people eat food how they want
I always ate my eggs fully cooked and never understood why people like their eggs runny or soupy.
Listen he’s good at wood working he doesn’t have to be a good chef too.
You could also sand the cooking surface and polish it smooth. That makes it unbelievably nonstick.
Great Job!👍. Correct tools.
I also "get" old cast iron and use it!
I also keep one extra tool in my arsenal: 4" angle grinder and 4" or 4 1/2" sanding flap discs in 120, 180, 320 grit just in case the bottom is a bit rough from rust or crazy casting.
I work up in the grits from the bottom and up the sides. A good seasoning and I am sliding food out of the pan like some late night TV Infomercial Guru! 😆!
To be honest I think your electrolysis video may have been the first resource to help me understand it
The first non-gcse related electrolysis resource did what 2 years of learning could never have done: put it into perspective
Saved my chem gcse 😂
Content creator: Today I will show you a new, cool way of doing the thing always do!
People of the Internet: why would do it like that tho
He's getting tons of engagement though 🤷♀️
Other than jack your my favorite Irish influencer. Make me laugh alot
Hmmmm lovely iron filings 😊
i found my mothers old cast iron sitting for many years and scrubbing it with a steel wool and baking soda with some vinegar and it worked well
According to cast iron religious folk you ruined the pan
@@SECONDQUEST it cooks perfectly fine so i dont really care tbh lmfao
@@Salim_shahidy so does putting your 🍆 in a vaccum, but just because it works doesn't make it good.
@@SECONDQUEST You need to reseason it to make it non stick. Doesn't ruin it but does ruin the non stick
This made me realize. I want to see you make a door. Idk why. I just want to.
I second this. Make that door.
A split-level door!
Just a quick tip: use an oil with a high smoke point. Olive oil smokes at very low temperatures and won't season as well. It can certainly be used, but it's tricky. Avocado oil, peanut oil, lard/tallow (my favorite), and sunflower oil give better results.
To clean, just heat it up to the smoke point and deglaze with water or cheap alcohol (there are cheap $5 vodkas that work very well for this). Dry it off, and I like to put the burner on just enough to heat the pan, then turn off the burner and then let it dry on the stove. This is to make sure no moisture is left on the pan.
I was training a new employee on cast iron once, and while explaining how to season it, I was interrupted by a chef who was shopping in my store. He said to never use olive oil or any kind of vegetable oil. Always use animal fat, because that will never go rancid and leave a foul flavor on your pan. I've never had success with my own cast iron, so I don't use it. So what he said made perfect sense to me.
I used expired margarine to season a pan once worked great too. Kinda thick and waxy but with cleaning it makes a good finish
Yep. It's usually hydrogenated canola oil or similar. The only reason not to use it is the salt that's usually added to it, which can hasten corrosion if you don't keep the pan oiled after.
Job well done, young man.
The electrolysis procedure also passivates the outer layer and makes it anti corrosive.
Btw, you can use soap to clean your cast iron. A properly seasoned cast iron wont be damaged with soap now. The main concern was soap from a long time ago that had much harsher chemicals. Regular dish soap like dawn (or whatever equivalent you have where you live) is totally safe and wont damage the seasoning
Always crack your eggs on a flat surface. This keeps the membrane intact so when you split the egg with your hand, the shells stay attached and dont go into your food.
Oh, please, shut up.
I'm jotting that down lol
LOL I have seen this a lot now lately.
Either it is not true, or I am doing it wrong, because over the last month of trying it, I have gotten small pieces of shell in my eggs more often than not.
I have tried different heights and watnot, with the same results.
So, while it may be true and I am just doing it wrong, I will just go back to tapping the egg on the bowl where I know I very rarely get a shell shard.
@@antonioliles5027 You're probably using too much force. What opens the egg isn't hitting it on a surface. The egg should be pulled apart by your fingers. Breaking the egg just forms that initial crack.
@@antonioliles5027Had a similar issue. It was either a mess on the counter or I could barely open the shell. I think I'll stick to doing a couple taps on a hard edge.
Can't resist the accent, charm and magical skills.
When you bake it, turn it upside down. Gives a more even seasoning. And probably 3-4 times, not just 2. Otherwise, I'm always glad to see these restored.
*Rumor has it he was born with that hat on.*
*Some say it’s not even a hat, but rather a permanent part of his body*
I could definitely go for a whole series on cast iron restoration methods
This is the wrong one. Look up the topic and there are plenty of other methods that don’t damage the surface with power tools.
I could listen you all day!
Season with the pan upside down! It really changed the game for me. Idk why lol but got such a better season
Thank you! My food was sticking! Great advice!
I like to use lard for mine. 😊
Same. None of this seed oil or avocado oil bollocks. They weren't using that back when cast iron was the only option.
Here comes the cast iron experts!
you have the most gorgeous collection of wool jumpers I've ever seen in my life
I grew up with cast iron pans, so I'm just sitting here smiling and nodding through the whole video. You can literally shove those things in a fireplace to cook and they're fine, best pans ever, imo
Soak in a mixture of salt & vinegar works well. As well as leaving in your oven while on the self cleaning cycle.
Cheers !
like kill two birds with one stone?
God ur BEUTIFUL in so many ways
My Grandma used bacon grease to season her pans and I still think it's best! Once seasoned they are easy to clean and last forever!
I love my Irish heritage. My great grandmother could drink a fish under the table. I'm looking forward to visiting the old country someday!
For such a handy woodworker, I find it very funny to watch Eoin use a knife for cooking :)
Love this guy. Amazing content
As someone who restores cast iron, please don’t do this if you care about the pan long term! Seasoning has a harder time sticking to a smooth surface and will either bead up in the oven or flake off as time goes on. Thankfully he didn’t do enough to this one to make it really smooth but it still may effect it in the future.
There are 3 main ways to strip your iron(more but these are the easiest and most common):
Electrolysis. Takes a little more of a set up but is great if you’re restoring multiple pieces.
Lye Bath and vinegar. You mix granulated lye with water and soak your iron for a few days. More depending on how crusty it is. Then soak in a water and vinegar bath for 30 minutes at a time to scrub off any remaining rust.
Easy Off oven cleaner method. Just spray on thoroughly and place in a grocery bag with as little air as you can do it doesn’t dry out. Leave for a few days. The lye bath is my preference for now since I don’t have the space for electrolysis.
My father always used Crisco for seasoning. Same with my grandpa, from whom my dad inherited his Cast-Iron.
Steel wool, a salt/baking soda paste, and elbow grease will bring any cast cooker back to life.
No doubt, but if you already have an angle grinder with a wire wheel you don't need the elbow grease. Tools exist to make certain tasks easier. Like, you could walk everywhere, but various wheeled vehicles exist.
The great thing is, if you somehow chip the cast iron, you can use the bottom of that egg you massacred as a faux crack filler.
lmao the shade😂
Bro he burned it a little, it ain't that bad
I was always taught to put one a few more layers after restoring a cast iron but it looks like it’s in great shape
First off: use whatever oil you want for seasoning. I use lard because my boyfriend is from Mexico, but anything with a high smoke point works.
Second, coming across people who can actually take care of cast iron is rare. I actually took all of my mom's cast iron when I bought a house. She would always wash it with soap after every meal and it was like a knife twisting inside me when she did that haha
I had to season a 1901 Griswold waffle iron with a drill press mounted wire brush. I wish I could have used electrolysis! That was a lot of nooks and crannies to clean out!
You absolutely ruined that skillet.
@@CastIronVolunteer "Waffle iron" - not skillet. I do know what I was doing. It had been hanging on the outside front wall of my great-grandparents' cabin since the late 1950's, and was orange with rust, and full of the detritus that accumulates from such time in a forest. Also it was missing it's handle (now replaced). After cleaning and thoroughly seasoning it, I stacked the deck with difficulty, making the first batch of waffles out of sugary sticky cake batter. You know what . . . they DIDN'T stick. Sometimes you have to take things down to their base layers before building them back up. I absolutely did NOT ruin my waffle iron.
@@betholschowka8865 just wait. You think it works now but that new seasoning will not stick to the metal the same. It will flake. It doesn’t matter what it is, if you remove rust mechanically, you are decreasing value and you’re also damaging the metal. Those little score marks don’t hold seasoning.
Trust me, every handy person with a wire wheel thinks they are on to something and then you see that same piece in the flea market before too long.
@@CastIronVolunteer I'm not after trying to tell anyone else how to do things "the right way", I just told of how I did something, and id DID happen to work well for me. And, as it is a family piece, it will NEVER be found in a yard sale or flea market. It's "value" lies in it's functionality. I have no interest in sales.You may continue shaking your head at my "foolishness" for as long as you wish, and I'll continue to enjoy my waffles.
How many damned cast iron pans does this man have
YES
Never enough
Personally i prefer to use bacon grease for seasoning since thats what i cook my eggs in
I love how confident you are in your cooking ❤️
I won't use paper towels because it leaves little pieces of paper, but it looked like you did a fine job,
Yeah you can just wash it like a normal pan with a little soapy hot water and your scrubby brush.
The no soap nonsense is from 100 years ago when soap had lye in it as long as you've seasoned it properly you can even put it in the dishwasher just fine.
@batt3ryac1d I use a bit of dawn but only every once and a while. Like after a really heavy gristle build up. I try too keep some bandanas on hand too wipe it clean while it's still hot. I invested in one of those chain mail rags and it's worked pretty well. Highly recommend.
@@dylanweaver7827 chain mail rags?
@@TheKlink th-cam.com/video/8GL0Mk4P18k/w-d-xo.html
The best way to clean cast iron is to boil off the gunk, then oil and heat. If the stuff is really stuck on, you can scrub it off with salt
Soap is good, don’t be afraid
@@KnowOne111 soap removes the season on your cast iron. And can actually dammage the cast iron
I suggest using flax seed oil as this is quite literally edible linseed oil which is a drying oil (and you might be familiar with how that acts on wood!). After a few coatings of seasoning it'll literally be glossy smooth (providing the iron is relatively smooth and not overly rough from the casting in sand ^_^).
When you season it I've always been taught to run oil on the top and bottom and put it in 400 degrees upside down, repeat 3 times and it's ready for anything
I would not have guessed your kitchen is timber!
Probably Ash.
@@ShemZ664 if it’s not ash, it’s trash!
Im currently "restoring" the rusted grill plates on my dads old barbie, all ive got is methylated spirits and a steel wire brush tho 😭
You need a lye bath
If you still haven't tackled it, a thorough but brief soak with white vinegar and a bit of hand work with steel wool will knock the rust out. Just be sure to get a seasoning on it before your hard work is undone
A single man who knows how to cook!! Wow
Man of many talents!!
The best oils to season with are drying oils. Flaxseed (aka raw linseed) is the one commonly used by manufacturers.
Agreed, olive oil is not great for a polymerization reaction and creating a non stick coating.
Flax is awful. Looks great at first, but quickly flakes. Simple veg oil is perfectly fine. Agree that olive isn't good though, smoke point too low.
@@petertr2000 It definitely will delaminate if you use too much
Well, now I need to figure out how to remove the seasoning from my cast iron and start again because it sticks
I throw mine in a fire pit in the backyard and burn it all off. Reseason after.
@@williamstubbs4020 yep, or can broil it in the oven.
@@doceansdeepwoo2532
Done that too. The smell though if it’s coated with too much grease. lol
I'd love anything you do with that hat on & lovely accent. Very down to earth. 👍🏼✌️
We need be more like that guy here.
Awesome man, thanks for giving us this knowledge.
The seasoning thing is one of the most magical things I've ever seen because when you clean it you don't somehow clean the seasoning off.
BEAUTIFUL! and the pan is nice too. 😊
I am 69 and my mother started me cooking when I was 8. If we ever left grease or oil on a pot, pan or other cooking instument it was considered dirty.
This practice is abhorent to me.
Seasoning as you call it can be done just prior to meal prep. That way you don't have a dirty pan contaminating other utensils or hanging in your kitchen collecting dust or anything else floating or flying in the atmosphere.
As to using paper towel to clean?
Who the heck came up with that idea?
Rare silliness indeed. Little balls of paper left on the surface I am sure.
Did you really just say “ankle grinder”?
Regardless, I’m loving it.
I shall henceforth refer to the angle grinder in this way.
Cheers to you and yours.
🙂🐿👍🏼❤️
You accidentally drop one with a cup brush like that on it n see...
Cast Iron on an electric stove....that should be illegal
I know that was probably somewhat satire but I still gotta say: I can't legally run a gas line into my rental. And if someone owns their home it's a pretty big expense to get gas lines installed just for the sake of the cast iron skillet, and extra expensive if they have electric heat and no gas lines to the house at all, that could be upwards of tens of thousands in that case.
I have 3 pans on my stove. All 3 are cast iron. I use nothing else. Best cookware ever invented
For those Americans out there, 300 Celsius is 575 fahrenheit. It's gotta be hot hot to season cast iron
I love cast iron skillets. The iron cooks into the food and you’ll never be iron deficient. So much healthier than Teflon or aluminum.