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rapeseed oil really unhealthy? Yes it is the problem with rapeseed oil is that it is inflammatory response of the body not to mention the euric acid which is minorly toxic But the thing is it's highly unstable cooking oil which produces carcagonic (cancer) causing compounds and because of the inflammatory response it can lead to digestion issues which in turn causes a whole host of problems with your body

Find a nice pink vagina and you'll never care about this again.

Love the stargazer pan. I have the 10 and 12 inch skillets. I cook sometimes with acidic ingredients (nothing crazy like a marinara sauce, lol) and it might lose some color here or there, but I just add a tiny layer of oil before putting it away and keep cooking!

Is your countertops granite or quartz? If quartz, putting a hot pan on it will crack the quartz. It is not heat resistant.

Very nice, but I'd have sanded some of the pitting out. Even seasoned that will be hard to make non-stick.

Ha! Pizza Tatin! Now that you’ve done this, you really have to try making your own tarte Tatin! Turns out great in cast iron.

I hope you make more videos. You’re not the first person who has complained about the “sandy“ texture of the Lodge cast iron, but it can actually be an advantage. Why? It takes a lot longer to correctly season a Lodge piece of cast iron, but once you have built up the seasoning from your regular cooking, you will get a perfectly glass-like surface inside the skillet, as the texture will capture those bits of oil that you are constantly putting through the process of polymerization. I have lots of pieces of cast iron , both high-end and Lodge. My Field is the least favorite, while my very old Lodge is absolutely stupendous.

Aackkkk!! You poured all that hot grease down your kitchen sink! You’d best take a couple of paper towels and soak out the grease and throw it into the trash first before cleaning the pan.

My favorite road in the world, the Blue Ridge Parkway! 😊

My, that’s a beauty of a BSR! Congratulations, and good job of restoring the skillet.

Nope! you put it on the heat wet, when the water is gone, you add a little olive oil. Spread it around the whole skillet with a paper towel . It's seasoned, and that's an older #8 skillet. Before 1960. probably bsr 1940s

Outstanding restoration Eric, ready for another 100 years!

Awesome video. Thanks for sharing.

I have never use cast iron skillet, can you use bare hands to manipulate the handle while cooking, or is it to hot?

I congralate you. That pan will be in service for your great grandchild if you take care of it.

A nice, cast iron, pan/cookware is a pleasure to cook with. And it can last, virtually, forever. You pass it down to your kids.

Unless you know exactly where it came from, get an inexpensive lead test kit online and test it for lead before you cook food in it. Some of these old pans were used to melt lead into fishing sinkers.

I think the biggest variable between these two very fine “legacy” skillets is the cook. You just need familiarization and that does not come with one egg. My choice was Stargazer, like the handle, struggled with getting a good seasoning because the Lodge Finish grabs seasoning much better and holds it much better too, I have and use both , no issues with either but I understand they are different. For the egg tst, try a carbon steel pan! The flared edge on the skillet means no flipper to turn over and egg, you can’t do it easily with cast iron but carbon steel is made to toss things. Again-it is about understanding the skillet.

Great job

"Vinegar won't hurt you don't worry" 😂😂😂. Yes mate I put on my chip's and EAT IT !!!

Great video!! Get some silicone handle covers!

I have a lot away and I regret it now

As someone who does this a lot (I also use the leftover liquid to ebonize wood but that's another subject), you don't need to add water to your vinegar. In fact, your working against your goal by doing that. 5% Vinegar in 5% acetic acid (vinegar) and 95% water, so you already have quite a bit of water already. I tend to use 30% vinegar you can get at the hardware store and it only needs to soak 40 minutes at most. It is more expensive ...but so is your time! Just wash it off real good with soap and water after the vinegar. No need for baking soda or any of that. Soap is ok before you season...the jury is still out on after (I dont...just corse kosher salt)

Stargazer handle much better..also great helper handle

Field will not take returns

Good video thank you I have a dutch over I bought at good will that is about 50% rusty, I will try this method

Keep both you will need them later

Curious why you don't heat your skillet in a 425° oven for 10 minutes then melt the butter and add the corn bread. It really comes out better that way and it will release without any sticking.

Cheese 1st

yooo that looks kinda like my rusted skillet

Why didn’t you show if the cornbread stuck to pan

You should put cast iron on glass stove top. That is a no no

Soaking in a vinegar solution for 6 hours? Think back to your high school chemistry class. Not a good idea. Wash the pan with hot water, to loosen the top layer of rust. Then mix a paste of baking soda and water and scrub, scrub, scrub. Wipe the excess paste off, then wash with vinegar. The vinegar will react to the baking soda (it's a PH thing) and get into every little pit in the pan without making new ones. Then rinse and wash with soap and hot water. Rinse well. Then heat the pan on the stove until completely dry. Now you're ready to season. 450degrees for 1 hour, repeat 3 times.

Fyi your tote isn’t Tupperware! No where close to Tupperware! And you could use a wire brush on a drill and and cleaned it a lot faster !

I would use a battery powered sander.

I had both. I like field better. I personally didn’t like the handle or the helper handle of the stargazer. So I gave away. Great pan. Just didn’t like handles. Personally I like Finex and field. I have a Lancaster coming so can’t wait to try that.

Electrolysis is the way to go to remove rust. For seasoning, you used the right oil but no more than a dime size each round is all you need. A little goes a long way.

Unless it is snapped in half, or crushed... never throw cast iron away. It can restored in almost any condition with very little effort. I just redid one of mine last weekend. There are many different ways to do them. Last weekend I had a bunch of old wood I needed to get rid of so I loaded up the fire pit. My skillet had sat our on the back porch all last winter and moat of the summer so it was covered with a pretty decent layer of rust. I got the fire good and hot and tossed it in until it was cherry red. Burned all the heavy rust off, but obviously developed a layer of surface rust from sitting next to the fire pit for over half the day cooling down. I gave it a good scrub with soap & water. Filled it with water and put it on the stove on high until it boiled half the water out ( to make sure I got all the soap out) Gave it another rinse. Hand dried it put it back on the stove to warm it up and boil off any left over moisture. I used olive oil to season. Repeated the same process after each layer of seasoning. Oven on 500 degrees in the oven at 500 for 30 mins. Then let it cool with the oven over about 2 hours. Pulled it out repeated two more times and was satisfied with it

Grapeseed oil? Seriously, just rub motor oil on it you clown

Does anybody test old pans for lead, heavy metals ?

I cook bacon in my cast iron. Pour off the lard into a small Mason jar and save it for seasoning.

Question, are you suppose to use cast iron pans on a glass cook top stove? I have heard you shouldn't, but I don't know. JUST WONDERING.

You should use lard on your clean skillet and bake it on 500 for 1hr 11:21

Knowing it would depend on the location where the rusted skillet was found, I would have to wonder if it might have been used for something other than cooking in it’s lifetime. Perhaps by an angler to melt led perhaps (or some other harsh chemical solution). That would not necessarily all be removed by this restoration method, and therefore would not be good to prepare food in now.

actually 'sandy' or 'porous' finish on the Lodge helps better build up seasoning and keeping it seasoned. When it is super smooth finish, it is harder for the oils to polymerize and adhere to the surface. Of course with time, smoother surface will be seasoned.....

Good job with the restoration. The heat ring on the bottom isn't meant for glass stoves. You need a smooth bottom skillet that sits dead flat so you don't damage your burners with poor heat transfer. You can use this one in the oven.

not watching the video at all "Can We Make This Old & Rusted Skillet Shine Again?" answer is yes, dont be stupid its cast iron.

Molasses diluted 1 to 9 with water soaked for 5 days would have been cheaper and less time consuming,

Thank you teaching me how to clean an iron skillet.

I have tried many different methods over the years. I have not tried this method. Next Rusty one i come across, im giving it a try.