This guys technique works. I tried the oven/flax oil method twice without nearly the results as this one. I modified it so here it goes. First used an angle grinder with a 120 grit sanding flap disc. I always wanted to try it so I finally did. Sanded the complete interior smooth. Then proceeded to coat the pan with solid Crisco. Wiped it out as he did but with tongs. Wiped out everything visible (with both a cotton cloth and a paper towel) and cooked it with the lid down in a gas Weber at 500 degrees. Only took about 3 minutes each time for the smoking to stop. Rinse and repeat 30 TIMES. I was skeptical at first and then the magical slick coating developed. The interior is as smooth and seasoned as a non-stick pan. It's downright beautiful. His technique works!
Steven, thank you for the comment. You would be surprised how many "experts" disagree with this method of seasoning but it is tried and true. I appreciate you watching, enjoy your newly seasoned iron!
Yup, I remember when every home had at least a cast iron skillet on the stove. It's becoming a thing of the past but I have lots of cast iron! Thank you for watching!!
Think I've gone through most seasoning videos and techniques but this one was the absolute best I've ever followed. Even the "problem" pans became well seasoned. I'm probably going to rely on your guidance exclusively going forward and season / re-season pans during grilling season. Not stinking up the house is a very close #2 benefit!
I want to thank you for this video. I had looked and looked and tried to figure out the secret to seasoning. Your video with heat and layer after layer made my skillets finally non-stick. Big shout out and thank you.
Jason, I'm glad it helped. It is a great method, although there are some that reject it but what can I say, they just don't want to try it, if they did they would think otherwise. I appreciate you watching!!
Great video bro im been getting into more cast iron skillet trying to build me a collection that's the way to go I bought me 3 in deep 10 1/2 skillet with lid need to season soon
Thank you Frank, it works very well. There are critics of my method but they haven't tried it or they wouldn't be. I appreciate you watching and commenting!
I keep watching for how to apply multiple coats. Thanks for the complete vids! Most tutorials only show one layer. I didn't know you could keep it on the stove and let it go on until the smoke disappears. I saw several vids saying not to let it smoke.
Thanks for watching. There are a lot of myths when it comes to seasoning cast iron, the fact about it is that the stuff is tougher than most folks give it credit for. It can last centuries and still be useful as long as it has a maintained protective coating. Back in the old days folks were more concerned with functionality than with how it looked where today everyone wants that perfect glossy even coating and will sacrifice performance for it. Glad you stopped in!
@@rickrollrizal2364 Yeah, I've seen that, reality though, you'll burn off only what can't survive the heat, which is what you want to burn off leaving a thin layer of carbon that will be more durable. Build layers of that stuff and you will be golden.
i love the way you connect with and feel the heart of that pan, i turned from a store bought kitchen item to a reflection of your soul. this, i believe , is what generations are made of,
You are so right on point my friend. It's more than an action, you have to put love into it. It's meant to last a life time and be passed through the generations.
I have an old Griswold 14 and I thought it was big. My god that's a huge skillet in the video! Excellent informative seasoning video of cast iron. Thank you! Thumbs up and subbed.
Thank you for the comment and the subscription. I would love to see a pic of that 24" Griswold. I am a Griswold also, Orrie Griswold. That was part of my heritage, along with a lot of other iron and steel fabrication in the early days of this country. Glad to have aboard!
I just bought a small cast iron dutch oven for camping alone or with a 2nd person , i was looking up videos on how to season it and i gotta say i like yours the most . You where very imformative and actully showed your full process unlike the other videos i saw which just explained a little and didnt show much if anything. Thank you and i look forward to cooking with cast iron finally
Michael, thank you for the compliment. If I were a producer or an on screen personality it could have been much better but at the end of the day, I just want to inspire and share. Glad you stopped by!
Thanks Orrie , from Devon, England...I’ve got a new pan arriving in next few days, and I’m going to use your method of seasoning....I’ve watched quite a few videos by different people, and it’s a mine field (all sorts of different advice) ....thanks again, I’ve subscribed !
Thank you David. You are right, there are a lot of folks out there who are misinforming people because they themselves don't really understand why we season iron. Glad you stopped in, glad to have you aboard my friend!
oh wow, that's a gorgeous skillet! My first thought when i saw that skillet was how I love cooking for a big family. Thank you for the video, very helpful.
Go Outside And Cook , sir thank you. it's funny but I saw someone in Cermak produce parking lot that looked like you. Had to do a double take and kept staring as he walked away because of the similarity. You definitely have a doppelganger in Chicago, I was amazed. At first I thought there wouldn't be a point to mention it. Then i figured it was too funny an incident so you would enjoy being made aware of it. Have a wonderful day and God bless you and yours.
@@m.v.1230 I love hearing stories like that. I hear them from time to time. I get a lot of folks that approach me who have watched one or two of my videos, I like meeting them. Then there are others that never approach me and will message me that they saw me somewhere. I love sharing all this stuff with folks.
Thank you for acknowledging what soap really does in cast iron! It doesn’t harm the already polymerized oils, only removes the oils that haven’t yet polymerized!
FANTASTIC easy to grasp explanation of iron, it's relationship to water, and the significance of that for CI cooking!!!!! Also an informative seasoning process (I do mine indoors: multiple trips into the oven for my CI [I use Crisco], with wonderful results similar to yours)! Thanks for the info, and for the accessible way you've presented it. I hope you get an extremely wide viewership on this, so many, many people can benefit.
Hey, thanks for the comment. And, you are right on the money. You can do it inside, over a burner or using theoven. The main thing is that you get that iron over 550 degrees and let the fat cook on until all of the smoke goes away and cures on each layer. So many just bake a coat of oil on and it looks good until you cook on it and it breaks down letting moisture get to the iron. Thanks for watching!!
@@GoOutsideAndCook Thank you for this explanation. It helps me understand what I have done wrong in the past. Gives me hope for doing things differently in the future and having a better outcome!
@@wendygood1293 Thank you for watching Wendy, I'm glad it helped you understand the whats and whys of seasoning cast iron. I guarantee you will find much better results using this method.
I just recently got my 4 Lodge skillets out of hiding for about 5 years and started to reseason them. I already have 5 layers on them. 2 of them I've started to cook with and have added additional layers to. I did most of it in the oven. Yesterday I saw a video of someone using the stove top similar to the way you just did and I had to try it. Now I came across your video and I'd like to have started out with the stove top or grill method first and then do a couple layers in the oven. Anyway the 2 I've been cooking with are doing just fine but I'm still going to do more layers with your method. You also seem confident using the metal spatula. I see so many people saying no to metal spatula in cast iron skillets but your not scraping anything off the way you used it so I don't see a problem with it. I saved this video in my cast iron playlist I'll be watching it more I really enjoyed it. Thanks
Thanks for chiming in on this video. Honestly, if you have proper seasoning, metal utensils aren't going to hurt a thing. I think the focus on the cosmetics of how the seasoning looks vs. how it performs muddies the water for many. If you use your cookware, it isn't gonna look so pretty but if it performs then who cares? If seasoning is done right it will be hard and well adhered to the iron. Glad to know you broke the cookware back out and are giving it the love it deserves! I appreciate you checking out my method, it's actually old school and has a great track record!
Interesting factoid. I use this same method to preserve old iron relics I find metal detecting, and preventing them from rusting. I strip the rust off with vinegar soaks and wire brushes. Dry them, then give them multiple coatings of olive oil. However, I bake them in my oven at 350 degrees for about 45 minutes on each coating. So far it's worked great! I noticed if I keep the oven door closed during the process, there's almost no smoke. If I open the door, the smoke starts getting heavy until it's completely hard anyway. Great vid!
Great to know, I never thought about preserving other items using this method. Makes perfect sense though. Thanks for the comment and for watching the vid buddy!
That was very informative. I put a coat on prior to every cook, but I've never seasoned in layers like that. I've always just used an oven for a few hours. That was quicker and better. Thank you!
Big Lew BBQ your CI i'm sure has layers at this point but next time you get something new or you restore an old peice give this a shot, its bullet proof.
Go Outside And Cook I just put about 1/2 a dozen layers using this method on a Lodge DO (not a camp DO) I got it last year never did seem to take a good seasoning. My wife made chicken noodle soup in it yesterday. It always seems to need more seasoning. So after watching this, I pulled it out put it on the stove and hit with about 6 layers of olive oil using this method. I'll examine it in the morning and see if it needs more. You may have seen me make Jambalaya in it. I've also got a rusty chicken fryer in the shed, a project I've been procrastinating, now I'm inspired to get it done. Thank you.
Good tip! I have done this on the stovetop to quickly improve the cooking surface. Doing it outside is a much better idea! Nice to “meet” a member of the Griswold family!
After 4 years of cooking on it, it must be a gorgeous pan! I just purchased a 16" as this one is too big to fit in my oven. But I love watching these videos!
Thank you for this! I watched so many videos and I didn't know I was taking it off the heat too soon. This was great and I'm going to sit outside and do this.
Great presentation and I really appreciate the explanation of process. I have a much better understanding of cast iron now, everything comes together for me now. Thank you so much!
James, it's a shame that I didn't see your comment until now. I don't know how it bot buried. I appreciate you sir and thanks for the compliment and for watching me.
You can sand the cooking surface to the point of a near mirror finish and then season the skillet several times. It won't grab the pieces of your towel. Thanks for a good video.
"This is gonna be great when I'm cooking several people.....................................breakfast" I was worried for a moment! Great video though, love CI and love Weber's. Never used the grill to season before.
@@MarcusBrannon I know this is an old post but this one pops up in the comments now and then and it still makes me laugh (hard). You probably at this point have forgotten but hats off to you for giving me a piece of myself th really laugh at.
I'm new to cast iron but got into it and have several pieces which I restored and seasoned. Found using my high BTU burner which I use for brewing beer works great. Just keep her on the flames and every minute or so swipe the skillet. Developed a beautiful black uniform seasoning and my wife didn't leave me due to the smell of seasoning in the home.
I love your comment! I get a lot of criticism from this video believe it or not. A lot of old school folks don't understand it but obviously you do. In fact it sounds to me like you figured this out on your own which is awesome.
Lovely! 👩🍳 I have one! I use mine in the oven for variety of breakfast dishes, nachos, and baking giant coffee cakes. It’s great! Thank you for this tutorial. I’m currently stripping and re-reasoning due to build up of carbon. Bon appetite!
Great job on that tiny cast iron skillet. I am not being smart but just throwing out a suggestion for you to try. The blue lint free paper towels you get from Home Depot will work better than the regular paper towels I think, It will not leave the lint behind or snag as much. But great job with that monster piece of cast iron. I might need a hoist to lift that bad boy. And it did fit nice and tidy inside your grill and makes a great large cooking surface. Keep up the great work and thanks for the tips. That egg did not stick at all. Nor the bacon.
Thanks David for the suggestion. I will definitely give the blue towels a shot. Due to the amount of heat on this method, even cloth degrades quickly and leaves fibers behind but they don't stick. I bet you are right though, the blue ones will have less lint. I appreciate the kind words! Thanks for that and for subbing.
@@GoOutsideAndCook yes it does! I have a griswold older than me and I absolutely love it. I have a cast iron dutch oven with 2 mini cast iron pots with handles on them that nest inside the dutch oven and I have another larger cast iron skillet and I have one of the cast iron bacon irons that you use to flatten bacon while it's cooking. I love all of them
I'm brand new to your channel but I have to say that your tutorial was so good that I had to subscribe. Thank you Orrie for the awesome seasoning tutorial.
Hey Casey, thank you so much for the subscription, glad to have you aboard. You can also follow me on Facebook where i like to show off some of the stuff my followers submit. Glad the tutorial was helpful to you, you'll love my method, it's bulletproof!! Also, any time you have questions regarding outdoor cooking or just cooking in general, always feel free to ask.
Orrie, The thanks goes to you. I am impressed and will definitely be checking your video's out my friend. Keep up the wonderful Work. It's appreciated more than you will ever know.
I just bought myself my first iron skillet ever. its a 20cm one so not so big like that awesome one but i cant wait to get mine all seasoned up like this. them bacon and eggs looks soooo dang good! thanks for this informative video! :)
This is awesome, can't wait to hear about your first cook on it. Now remember that Bacon has sugar in it so it is likely to stick a little bit, that would be normal in a new skillet.
This is absolutely genius. I actually just grinded and sanded my lodge to get it smooth and I have not been looking forward to the seasoning process as everything I've seen requires hours and hours in the oven and I don't have a vent to get rid of the smoke. I do have a weber though and this exactly the process I've been looking for, thank you and I just subscribed!
Thank you Chino, I'm glad it was helpful. Thank you so much for the subscription. Be sure to put plenty of layers on it, especially since you ground the surface. Since it is smooth the seasoning will have to really be built up because there is no surface profile for it to bind to. Let me know how it works out. It should be bulletproof and have a good non stick surface.
Go Outside And Cook I will definitely keep you posted on how it goes, so others in a similar situation can benefit from the results and feedback. Thanks again!
At this surface temp even the blue shop towels break down and produce fiber but none of it sticks. The only thing left behind is the carbon that sticks to the iron. I appreciate you, thanks for the comment.
Huge Pan! Yes, you can use the mild soaps readily available in most stores today. Yes, I see now why you NEVER use paper towels on cast iron; at least in the seasoning process...
I have the Lodge 17" cast iron skillet. It does not have the long handle just the two shorties. I use it on my Weber grill for making chili. I like to add hickory and apple wood to the charcoal (spread wide across the grate to ensure even heating on the skillet) and this adds a wonderful flavoring to my chili. A great combination!
Thanks for the comment. Yes, it can work with an open flame but the outside will catch some particulate and will snot season as well but it can be done that way. I have done that a few times.
seen so many so called ways of seasoning a pan, is that right over the bumpy so called pre seasoned pans , that looks amazing i will use your methods on all my pans awesome video thank
Thank you, there are a lot of misunderstandings when it comes to seasoning. This method is a good way to pre-season then moving forward, cook in it a lot and try not to overheat it. Simple as that buddy!
This is a fantastic idea! How great is it that you can season your cast iron outside and not deal with the mess and smoke in the kitchen? Thank you sir!
Marie, thank you for watching and for the comment. I hope it gave you a deeper understanding of seasoning your cookware, I know it is a frustrating thing for a lot of folks.
Thanks for watching. The reason I made this video is for that same reason, there really is a lot of videos out there on seasoning and those methods can work if cured correctly but most of the time they don't. People constantly have to re-season because they cook the coating off. This method is not new, just forgotten. Glad you stopped by!
Anyone named Griswald should know about proper CI seasoning. I don't have time to watch now I have to cook in some CI but I will certainly check this video out tonight.
Can you do a video for people who are looking to purchase their first cast iron skillet? I have no idea what to buy for my first cast iron, where to buy it, how to properly clean it, etc. Can they be seasoned on an electric stove? My apartment complex only offers electric stoves. Otherwise I'd have a gas stove.
Hi Lena, thanks for watching and commenting. Yes, I can do a video on first cast iron purchases. I think a lot of people could gain from it. I'll make it my next video so look for it. To answer your other question, yes, it can be done on an electric stove and it can also be done in the oven. I'll cover this in the video also.
I'm about to season three ditch ovens and this is the FIRST TIME I've seen this technique. PERFECT. Relaxing voice Hoss. Timing and instructional tempo are perfect. What would be the perfect oil? How about lard? Any advantage to sanding the surface to a polish first?
Actually flax seed oil works best because it is a harder and more durable once properly seasoned on but any fat whether it is veggie based or animal based like lard works well. If you use animal based fat it is important that you use it if you intend to cook in it a lot so that you can build the seasoning over years. Over time it should start to look uneven, bumpy and not so perfect. It's not pretty but the non stickiness and the ability to sear food becomes amazing.
inthebriarpatch I did love them. Then seasoned. Many times. Then once in awhile I will hit it with steel wool. And all my pans are before 1960 and they work great. But I do use lard and I have use grapeseed oil which works great too
Dang! That's one friggin' HUGE frying pan! 🍳 Gotta get me one of these... ;) Only problem is I don't think the BBQ we have is big enough to even season the thing! lol I could always put a cushion in it and let the dog use it as a VERY stable bed... LOL! Two paws up! 🐾
LoL, you may have to build a ground fire! It really does a good job, I use it a lot for family outings and stuff. It's like having a big griddle. If you do get one be sure to use my product in the description of this video, I get a commission from it and all the dollars go toward my channel. In fact, anything you buy on Amazon pays me a commission if you use my product links to enter the Amazon marketplace. I sure appreciate you hanging around buddy!
@@GoOutsideAndCook We built a fire pit at the cottage a few years ago, I can season anything on that. Just have to put something across the pit to hold it up. Maybe some pieces of re-bar or another thick strong metal. Or build a metal grill like they have in camp grounds sometimes. I like buying second hand stuff but if I can't find it used I'll make sure to get it so you get the commission ;) .
Thank you! sir. I love the way you teach this. I just found you. I will be checking out more of your Videos. I have an OLD Iron grill my daddy left me when He passed away in 1997. I grew up with my daddy grilling on it as far back as I can remember in the late 60's and until his last year alive. But it has a heng is broken. Just wondering if you know how I can drill through iron.
Regina, sorry I took so long to reply. Now and then a comment doesn't show in my notifications. You can drill through Iron using a regular drill bit designated for cutting through steel. You'll want to use a better quality bit and I recommend having someone pour small amounts of water where the drill bit is cutting into the iron. Sounds like that is a real special grill, I hope you get it fixed up :)
I bought The Craycort cast iron grates set for both my 22" Weber Performer and my 18" Jumbo Joe. The 22" grill I leave outside when it's grilling season. Garaged in the winter. I season them lightly before I grill and sometimes after. It works out really well. No rust on the grates. Sometimes the accessories might rust a little because I don't always use them but never really bad. I LOVE cast iron grates. So much better than the stainless steel grates. I also bought a chain mail cast iron scrubber that works pretty good.
Sounds like you're doing it the right way my friend, bring them in if you aren't going to use them for awhile and constantly keep them seasoned. I'd love to try the cast iron grates, I may have to order some. I'm with you, I love my iron!
Go Outside And Cook yeah I use them more often now. I grill a lot so they get used. And I know they are a little pricey but I highly recommend the Craycort grill grates. I bought them and the griddle/hot plate accessories for both my 22"and 18". I don't even use the original grates anymore. I can honestly see these lasting for years if not a lifetime.
Might be worth me looking into then, it's time to replace the grate on my 22" kettle. I'll look into them for sure and maybe even do a review after a bit.
Go Outside And Cook A review would be cool. I'm thinking of making a grilling website where I would cover all the different accessories and tips I have and use. Hope you are having a great Sunday.
You'll love it for sure, if it is done right you will have a bullet proof surface. Just remember to maintain it. I'd love to see pics when you're done, unless you are going to make a video, that would be even better :).
Go Outside And Cook wasn’t planning to do a video but if you don’t mind I just may do that! I’ll link to you if I do one. I have a big 15” incher that needs a right proper seasoning on it.
Go for it buddy, Lasse did a complete restore using my method and it came out beautiful, he posted a video of it.. Worked good for Big Lew also on a pot that he was just about to give up on. I am a Griswold after all, cast iron runs through my veins LoL.
I have seasoned many a skillet over bbq pits and campfires. It's great for keeping the smoke out of the house and the wife happy LoL. Thanks for watching and commenting buddy! Let me know how it works out for you when you do it.
Great video. I recently acquired a cheapo Walmart CI skillet to supplement my anrique Griswold and Lodges that I've collected. I seasoned it with a few coats of grapeseed oil. I was very impressed with how quickly I got a great nonstick surface. Still searching for a good local source of flaxseed oil. Grapeseed oil is definitely going to remain one of my go-tos.
Flaxseed oil of course is the best you can use for this but grapeseed does an excellent job. Using my process works well also with lower grade oils also though because everything that can break down during a cook gets burned away leaving a strong carbon layer behind. Glad you like the video, thank you for the comment!!
Flaxseed oil is in the dairy cooler at my Kroger’s. Sometimes near where the cold drinks are, up front, near the pharmacy. I’d use a silicone BBQ brush to apply the oil quickly, not a paper towel. GREAT video!.
Lodge is the best modern cast iron cookware available today and I often recommend it. In fact, I mention it in my latest cast iron video. I'll leave a link to it at the end of this reply. Thank you for watching my seasoning video, this method works very well on Lodge. ua-cam.com/video/hfL1OPhf0gs/v-deo.html
This is my first video and I will say that I was impressed. Would if be possible for you to show us how to properly season our cast iron on the stovetop or the oven as detailed as this one on the grill?
Sure, I could do a video on that, on the stove top it is exactly the same but you will want to turn off your smoke detectors. A lot of smoke is produced and necessary for the seasoning to set properly.
Thanks, I look forward to enjoying your content. Maybe we should try in the oven, if it's less smoke. I am sure that my neighbors and I would greatly appreciate it . LOL 🤣🤣🤣
@@ylashanda1706 The oven works great, set it to 500 degrees, apply a very thin coat, as thin as you can get it and bake it until it looks matte black and the smoke goes away, add additional layers the same way until you have at lease 5 layers.
@@GoOutsideAndCook I have a cast iron skillet with a lid. The inner lid is studded and everytime I have used it my food has tasted funny, do you have any suggestions?
You need to switch to blue shop paper towels my friend, to eliminate that lint from molting on your skillet throughout your seasoning and cooking processes.
Thanks for the advise. I have used them as well as cotton towels. This is a very hot process and at that temp even they erode and leave lint behind. The lint doesn't survive the process, it carbonizes but most of it doesn't even stick at all. I do know how ugly it looks though.
I'm new with cast iron. I just bought a new lodge skillet. Since I don't have the oven to heat up the skillet as shown on other video, this method seem to be doable for me.
This method will work perfect for you, all it takes is a heat source no matter where it comes from. I appreciate you watching and commenting. Feel free to ask any questions that you may have.
Awesome, thank you Orrie! I've got a lot to learn when it comes to cast iron. Just picked up two new Lodge DO's and an old cast iron skillet from an antique shop. Question: how do you know when you've applied enough coats to the initial season?
Thanks Matt and good question. Basically when you apply the first few coats you will notice that your iron gets a bit blacker and is a velvety matte black. As you continue to add layers it will slowly start to develop a slight sheen. This sheen tells you that you are getting there. It means that the low spots on that rough surface is filling up and beginning to get level with the peaks in the roughness. You will feel the towels glide much easier over the surface when you are wiping. At that point you are pretty much there, I usually add a few more coats past that.
That makes complete sense, thank you! One final question if I may: Once I've pre-seasoned, whenever I cook should I heat up the cast iron and then season with a couple passes prior to cooking and then the same after?
You can do either, I usually throw an extra layer on afterward and not always on every cook. The more you use it and cook on it the less you will have to. It will start building a history from every time you cook. It is more important if you cook something in it that is in liquid. If you are frying you can just wipe it out til the fat is thinly coating it and store it that way. And, you are welcome to ask all the questions you want buddy!
Great video! I have been seasoning in the oven, which takes a long time when applying multiple layers. 🍳 Would you recommend the same for lids and pans with higher walls like a Dutch oven?
I do recommend it for those things as well but I give the cooking surface more attention since it is always directly over the heat and that's where the food will stick. Great question!
Hello, I am restoring several cast iron frying pans. One thing I cannot figure out is: after cooking, going to the sink running water over it, cleaning with soft bristle nylon brush (it comes out perfectly clean), wiping dry with a towel before going to the stove top to dry and apply oil, the towel will have a gray / black color on it. After several sessions of cooking, the towels don't have a black color to them. I'm assuming it is just carbon deposit as a result of the high temperature during oven seasoning, that eventually gets built over. Is this normal? Is there any way to prevent this? Thanks ahead, Woody
Good question, so here goes. The outside of the cooking chamber should be coated with a good metal primer and a high heat paint. This will have to be maintained as time goes by because the paint does degrade. The inside of the cooking chamber you can coat using a spray oil like PAM. Cover the entire inside of it then run the pit to cure it on. Add a second coat and do it again. Past that you should be good there. The fire box is the part that will need constant maintenance. I usually use spray oil on it as the coals are cooling. That coating will degrade every time you fire it up but even high heat paint fails quickly on the fire box.
Go Outside And Cook , I was told never use paper towel. Use shop towel, it is lint free. Has to be a lint free towel. Love that huge pan by the way. I am doing a Dutch oven right now in my oven
I think if you used only no lint cloth in your seasoning process you wouldn't have to fight all the little pieces of paper I see in the skillet. I have been using, cleaning and seasoning Cast Iron for over 60 years. It is interesting how you leave the item on the heat though. Normally I heat cast iron either on a grill if it is too large to go in my oven or in my oven to about 200 degrees, Then remove it and put the thin coat on it and return it to the grill or oven set at 400 degrees or higher for an hour. Then let it cool to room temp before putting the next coat on. However, I intend to try your method next time I get a piece of cast iron cookware that needs seasoning.
Ron, thank you for watching and commenting. I agree with you on using lint free cloth although just about anything I use at that temp will degrade but the lint looks terrible in the video. The more common method that you use does work well when done properly but for a lot of folks, especially those who are new to using iron it tends to fail because they want to cure the oil until it has a nice glossy look rather than a matte black look. They tend to cure it at to low of a temperature. You obviously know what you are doing since you bake it on at 400. If you try my method you will get very good results.
@@GoOutsideAndCook I am going to try your method as soon as I have something to try it on. All of the skillets and pots and pans of cast iron I have are all very old pieces with very smooth surfaces. When I finish seasoning a piece I do get a shiny finish that is very black and extremely smooth. I can drop bacon or eggs on my skillets and none of them stick at all. When cooking cornbread once it is done I turn the skillet over and the cornbread falls out with no residue left in the skillet. I think it is the combination of a glass smooth surface with the right amount of very thin layers. If I knew how I would send you a pic of one of my favorite skillets. It is a No. 8 Martin Stove & Range. Since my last name is Martin I really love cooking in it. I haven't purchased any new Cast Iron since about 1957. I do collect when I can find a piece I do not have. However, the wife has made me sell a lot of it lately. Our children, grandchildren, and great-grandchildren are not interested in cooking in cast iron! And I had way too much of it!
@@ronmartin3755 I can relate to having to much of it. I have a lot of Griswold as it is my blood line, I am a Griswold so I also get having your favorites for sure.
You got that right, It's freakishly huge! I love cooking on it but it's more like a griddle than a skillet. Kind of fits the cowboy in me. I sure appreciate the comment buddy!
I am very new to cooking with iron and struggled for a few days before coming across your video. It was the most informative by far. I used your method but with few variations, which seem logical but the seasoning is still not perfect. I used vegetable oil and sunflower oil. I put the cast iron on the electric stove top instead of a burner. The seasoning is non-stick in parts. In the centre, which is directly in contact with the stove grill, it is not as non-stick as the rest of it. Also, I have done at-least 15-20 rounds of seasoning your way. I season before every cooking, but still some of the seasoning comes off after the cooking. Any suggestions?
Thanks for the reply. You'll never avoid some seasoning flaking off. It's normal to see that on the cooking surface after a few cooks. You have a couple of choices. Seasoning over an electric coil is not ideal because there is very uneven heat distribution so in order for the outer parts to be at the ideal 500-550 degrees the center is to hot and over degrades the seasoning. If you are seasoning indoors, I would use the oven set to 500 degrees. You can move forward with what you have and it will begin to get less sticky over time or you can strip it and go to the oven seasoning. If you strip it, be sure to clean it well with dawn dish water before seasoning. Just know that in the end, you will have some seasoning releasing from time to time. For me, it's how well it cooks rather than how well it looks. Thanks for the comment and for watching! Glad to have you along.
Hi, this seems to be the best way to season cast iron and you gave a very detailed explanation on how we should do it! Would like to check with you if I can put the pan directly on the hot coal and season it the same way. Will it damage the bottom of my pan ?
Thank you Josh, there are some folks out there that disagree but believe me, this really is the very best way. Thank you for the comment friend. Two things. First, don't grind your cooking surface. It will make it harder for the seasoning to stick. The rougher the surface, the more layers you apply. Eventually you will have enough layers built up to smooth out the surface and make it non stick. Second, you can put the skillet directly on the coals and it will not damage it but it may get to hot and degrade the seasoning. I recommend suspending it. You can also season over a gas or propane burner.
Thanks for the reply, I greatly appreciate it! The issue is that I live in Singapore and live in a high rise building where if I were to do this at home, my neighbours will pretty much get all worked up on the smoke and smell haha! Thus, i have to do it downstairs in my estate's barbeque pit facility.. I was very reluctant to grind down my pan and am very happy to hear that I shouldn't. I will take your advice and leave it suspended, I was only worried that it might not get hit enough if I suspend the pan. Thanks so much for answering my questions and have a really great day! Cheers from Singapore !!
@@JoshuaGeow Glad to have you aboard buddy. You shouldn't have any problem getting it hot enough. If you wipe the oil on and then off again to get a thin layer and you get plenty of smoke from the oil then you will do just fine. Let me know how it turns out!
I have a 20 inch one I just bought and I can't fit it in my oven like I've done to my other cast iron cookware. I guess I'll try your method, it's almost like seasoning my griddle.
It's very much like seasoning a griddle. In fact Black Stone put this video out that pretty much mirrors mine, only they did it better. www.google.com/search?q=seasoning+the+black+stone+griddle.&oq=seasoning+the+black+stone+griddle.&aqs=chrome..69i57j0l7.13776j0j8&sourceid=chrome&ie=UTF-8#kpvalbx=_PglOXq7bCs-GsQW4r6PwDQ31
Nicely explained my friend. Liked your video, also greatly useful. I have a 10 inch iron skillet and using your directions it became almost a non stick pan. Would you do something like this on a all clad stainless steel skillet?
Honestly, I have never tried it on stainless steel. All of my stainless steel cookware was seasoned by use over time but now that you mention it, I'm gonna have to try it out. I would be cautious not to warp it though. Thanks for the compliment and for watching!
This guys technique works. I tried the oven/flax oil method twice without nearly the results as this one. I modified it so here it goes. First used an angle grinder with a 120 grit sanding flap disc. I always wanted to try it so I finally did. Sanded the complete interior smooth. Then proceeded to coat the pan with solid Crisco. Wiped it out as he did but with tongs. Wiped out everything visible (with both a cotton cloth and a paper towel) and cooked it with the lid down in a gas Weber at 500 degrees. Only took about 3 minutes each time for the smoking to stop. Rinse and repeat 30 TIMES. I was skeptical at first and then the magical slick coating developed. The interior is as smooth and seasoned as a non-stick pan. It's downright beautiful. His technique works!
Steven, thank you for the comment. You would be surprised how many "experts" disagree with this method of seasoning but it is tried and true. I appreciate you watching, enjoy your newly seasoned iron!
@eclectic tyrone Crisco does a better job than you think it will believe me.
I use flaxseed/oven and get excellent results. Nothing sticks.
30 times ? ( how long did it take You
& how much crisco did You use )
I have struggled with seasoning, I will struggle no more. You are a fine example how useful UA-cam can be. Thanks for your time.
Thank you my friend! Glad I could be helpful to you!
Awesome informative video!
Wow, did that ever bring the memories of my youth flooding back! My Mom and Grandma both had gorgeous cast iron skillets. Thank You
Yup, I remember when every home had at least a cast iron skillet on the stove. It's becoming a thing of the past but I have lots of cast iron! Thank you for watching!!
“We’re gonna talk about cas.. INTENSE MUSIC STARTS PLAYING
LoL Yup! I'm definitely not producer of the year! Thanks for the comment though, it gave me a laugh!
Of all the videos of cast iron seasoning, this one has the best results
Thank you Justin, I appreciate that. I my main goal here was to educate folks about the purpose of seasoning and help them get better results.
Wow I never thought of doing the season outside am going to do this with the next pan I get . I love my cast iron .... Great video
Think I've gone through most seasoning videos and techniques but this one was the absolute best I've ever followed. Even the "problem" pans became well seasoned. I'm probably going to rely on your guidance exclusively going forward and season / re-season pans during grilling season. Not stinking up the house is a very close #2 benefit!
Thank you! I appreciate it, glad I could be helpful.
That was the most informative video I've ever seen on seasoning cast iron keep up the good work thank you
I've seen a lot of videos on how to season, but this one was the best yet. Thank you.
Thank you John, I hope it helped you to understand the how and why better. I appreciate your feedback.
Why do I find this as pure art? 😉 well done
Because it is! Thanks for the comment brother!
I want to thank you for this video. I had looked and looked and tried to figure out the secret to seasoning. Your video with heat and layer after layer made my skillets finally non-stick. Big shout out and thank you.
Jason, I'm glad it helped. It is a great method, although there are some that reject it but what can I say, they just don't want to try it, if they did they would think otherwise. I appreciate you watching!!
Great video bro im been getting into more cast iron skillet trying to build me a collection that's the way to go I bought me 3 in deep 10 1/2 skillet with lid need to season soon
By far the best method for seasoning a skillet. Thanks so much for the video.
Thank you Frank, it works very well. There are critics of my method but they haven't tried it or they wouldn't be. I appreciate you watching and commenting!
Almost every video I've seen they put it in a oven bad I don't have one so I'm trying this
I keep watching for how to apply multiple coats. Thanks for the complete vids! Most tutorials only show one layer. I didn't know you could keep it on the stove and let it go on until the smoke disappears. I saw several vids saying not to let it smoke.
Thanks for watching. There are a lot of myths when it comes to seasoning cast iron, the fact about it is that the stuff is tougher than most folks give it credit for. It can last centuries and still be useful as long as it has a maintained protective coating. Back in the old days folks were more concerned with functionality than with how it looked where today everyone wants that perfect glossy even coating and will sacrifice performance for it. Glad you stopped in!
@@GoOutsideAndCook thank you ! They keep saying that if I let it smoke ti much, I can burn off the coatings.
@@rickrollrizal2364 Yeah, I've seen that, reality though, you'll burn off only what can't survive the heat, which is what you want to burn off leaving a thin layer of carbon that will be more durable. Build layers of that stuff and you will be golden.
@@GoOutsideAndCook wow, makes sense now. Thank you!
i love the way you connect with and feel the heart of that pan, i turned from a store bought kitchen item to a reflection of your soul. this, i believe , is what generations are made of,
You are so right on point my friend. It's more than an action, you have to put love into it. It's meant to last a life time and be passed through the generations.
AFTER GETTING SEVERAL CAST IRON PIECES, I FOUND YOUR VIDEO.
THANKS FOR SHARING THIS!!
Thanks for watching! This is the best method and if done properly, you will love the results.
I have an old Griswold 14 and I thought it was big. My god that's a huge skillet in the video! Excellent informative seasoning video of cast iron. Thank you! Thumbs up and subbed.
Thank you for the comment and the subscription. I would love to see a pic of that 24" Griswold. I am a Griswold also, Orrie Griswold. That was part of my heritage, along with a lot of other iron and steel fabrication in the early days of this country. Glad to have aboard!
Best way so far that I have watch on You Tube on how to properly season a Cast Iron skillet !!
Thank you, there are some that disagree with this method but if you do it and do it right the proof is in the finished iron, it works very well.
@@GoOutsideAndCook It makes total sense !! it's fast and no need to burn electricity or gas etc for hours !!
And they work great with induction cookers!!!
Yup, they do.
I just bought a small cast iron dutch oven for camping alone or with a 2nd person , i was looking up videos on how to season it and i gotta say i like yours the most .
You where very imformative and actully showed your full process unlike the other videos i saw which just explained a little and didnt show much if anything.
Thank you and i look forward to cooking with cast iron finally
Thank you for the compliment. I hope you get as much joy out of cooking with iron as I do.
Quite possibly the best seasoning video I've ever seen. Well done, sir.
Michael, thank you for the compliment. If I were a producer or an on screen personality it could have been much better but at the end of the day, I just want to inspire and share. Glad you stopped by!
Thanks Orrie , from Devon, England...I’ve got a new pan arriving in next few days, and I’m going to use your method of seasoning....I’ve watched quite a few videos by different people, and it’s a mine field (all sorts of different advice) ....thanks again, I’ve subscribed !
Thank you David. You are right, there are a lot of folks out there who are misinforming people because they themselves don't really understand why we season iron. Glad you stopped in, glad to have you aboard my friend!
oh wow, that's a gorgeous skillet! My first thought when i saw that skillet was how I love cooking for a big family. Thank you for the video, very helpful.
I appreciate your comment and especially appreciate you watching! Thank you so much!
Go Outside And Cook , sir thank you. it's funny but I saw someone in Cermak produce parking lot that looked like you. Had to do a double take and kept staring as he walked away because of the similarity. You definitely have a doppelganger in Chicago, I was amazed. At first I thought there wouldn't be a point to mention it. Then i figured it was too funny an incident so you would enjoy being made aware of it. Have a wonderful day and God bless you and yours.
@@m.v.1230 I love hearing stories like that. I hear them from time to time. I get a lot of folks that approach me who have watched one or two of my videos, I like meeting them. Then there are others that never approach me and will message me that they saw me somewhere. I love sharing all this stuff with folks.
Thank you for acknowledging what soap really does in cast iron! It doesn’t harm the already polymerized oils, only removes the oils that haven’t yet polymerized!
Thank you Riley, it's crazy how many people have been misinformed. I appreciate the comment.
I'm doing this method next time.
You'll see a big difference in the way your iron cooks. Thanks for the comment!
FANTASTIC easy to grasp explanation of iron, it's relationship to water, and the significance of that for CI cooking!!!!! Also an informative seasoning process (I do mine indoors: multiple trips into the oven for my CI [I use Crisco], with wonderful results similar to yours)! Thanks for the info, and for the accessible way you've presented it. I hope you get an extremely wide viewership on this, so many, many people can benefit.
Hey, thanks for the comment. And, you are right on the money. You can do it inside, over a burner or using theoven. The main thing is that you get that iron over 550 degrees and let the fat cook on until all of the smoke goes away and cures on each layer. So many just bake a coat of oil on and it looks good until you cook on it and it breaks down letting moisture get to the iron. Thanks for watching!!
@@GoOutsideAndCook Thank you for this explanation. It helps me understand what I have done wrong in the past. Gives me hope for doing things differently in the future and having a better outcome!
@@wendygood1293 Thank you for watching Wendy, I'm glad it helped you understand the whats and whys of seasoning cast iron. I guarantee you will find much better results using this method.
Very calm and very informative. I liked it a lot.
Thank you Sir, I hope it was useful information for you. I appreciate you watching and commenting!
I just recently got my 4 Lodge skillets out of hiding for about 5 years and started to reseason them. I already have 5 layers on them. 2 of them I've started to cook with and have added additional layers to. I did most of it in the oven. Yesterday I saw a video of someone using the stove top similar to the way you just did and I had to try it. Now I came across your video and I'd like to have started out with the stove top or grill method first and then do a couple layers in the oven. Anyway the 2 I've been cooking with are doing just fine but I'm still going to do more layers with your method. You also seem confident using the metal spatula. I see so many people saying no to metal spatula in cast iron skillets but your not scraping anything off the way you used it so I don't see a problem with it. I saved this video in my cast iron playlist I'll be watching it more I really enjoyed it. Thanks
Thanks for chiming in on this video. Honestly, if you have proper seasoning, metal utensils aren't going to hurt a thing. I think the focus on the cosmetics of how the seasoning looks vs. how it performs muddies the water for many. If you use your cookware, it isn't gonna look so pretty but if it performs then who cares? If seasoning is done right it will be hard and well adhered to the iron. Glad to know you broke the cookware back out and are giving it the love it deserves! I appreciate you checking out my method, it's actually old school and has a great track record!
Awesome video. Thank you
Thank you so much! I appreciate you watching and commenting.
I hope your going to make more great videos. Merry Christmas to you and your family! Thank you again for the knowledge.
@@kt2816 I will be making more soon. Stay tuned!
Interesting factoid. I use this same method to preserve old iron relics I find metal detecting, and preventing them from rusting. I strip the rust off with vinegar soaks and wire brushes. Dry them, then give them multiple coatings of olive oil. However, I bake them in my oven at 350 degrees for about 45 minutes on each coating. So far it's worked great! I noticed if I keep the oven door closed during the process, there's almost no smoke. If I open the door, the smoke starts getting heavy until it's completely hard anyway. Great vid!
Great to know, I never thought about preserving other items using this method. Makes perfect sense though. Thanks for the comment and for watching the vid buddy!
Great instruction. It works! Thanks!😁
Thank you Martin, I appreciate the comment sir!
That was very informative. I put a coat on prior to every cook, but I've never seasoned in layers like that. I've always just used an oven for a few hours. That was quicker and better. Thank you!
Big Lew BBQ your CI i'm sure has layers at this point but next time you get something new or you restore an old peice give this a shot, its bullet proof.
Go Outside And Cook I just put about 1/2 a dozen layers using this method on a Lodge DO (not a camp DO) I got it last year never did seem to take a good seasoning. My wife made chicken noodle soup in it yesterday. It always seems to need more seasoning. So after watching this, I pulled it out put it on the stove and hit with about 6 layers of olive oil using this method. I'll examine it in the morning and see if it needs more. You may have seen me make Jambalaya in it.
I've also got a rusty chicken fryer in the shed, a project I've been procrastinating, now I'm inspired to get it done. Thank you.
Awesome, if you get to restoring that chicken fryer be sure to get some before and afters, I'd love to see them!
Good tip! I have done this on the stovetop to quickly improve the cooking surface. Doing it outside is a much better idea!
Nice to “meet” a member of the Griswold family!
Thank you Brian, good to meet you too! Thanks for taking time to watch my video and comment. Glad to have you aboard.
After 4 years of cooking on it, it must be a gorgeous pan! I just purchased a 16" as this one is too big to fit in my oven. But I love watching these videos!
She's been serving me well for sure. Fed a lot of folks in camp with it so far.
Thank you for this! I watched so many videos and I didn't know I was taking it off the heat too soon. This was great and I'm going to sit outside and do this.
Glad I could help. Look for that matte black finish and you'll be golden!
Great presentation and I really appreciate the explanation of process. I have a much better understanding of cast iron now, everything comes together for me now. Thank you so much!
DeAnn, thank you for the comment and for watching. I'm glad this video helped you out!
Thank you for a great video. I love cast iron cookware.
Thank you for watching and leaving the comment buddy! Much appreciated.
Yessir, been watching alot of cast iron videos recently and yours is one of my fav's, thank you for your passion for cast iron and cooking outside!
James, it's a shame that I didn't see your comment until now. I don't know how it bot buried. I appreciate you sir and thanks for the compliment and for watching me.
Thank you for a great no nonsense video
Hey, thank you for taking the time to watch and comment!
You can sand the cooking surface to the point of a near mirror finish and then season the skillet several times. It won't grab the pieces of your towel. Thanks for a good video.
Thanks for the info!
Awesome Video!!! Thank you for your efforts and sharing your knowledge 😁👍👍
Thank you sir! I sure appreciate the compliment.
"This'll be great when im cooking several people.....breakfast in the morning" lol great pause
LoL, that's funny right there, Welcome to my channel, Go Outside And Cook People! LoL
Go Outside And Cook thank you, that pause had me cracking up lol
"This is gonna be great when I'm cooking several people.....................................breakfast"
I was worried for a moment!
Great video though, love CI and love Weber's. Never used the grill to season before.
LoL, Yeah, you aren't the first to say that. I laughed pretty hard when I went back and reviewed it!
It reminds me of this twilight zone episode: en.wikipedia.org/wiki/To_Serve_Man_(The_Twilight_Zone)
LoL, I remember that one!
@@MarcusBrannon I know this is an old post but this one pops up in the comments now and then and it still makes me laugh (hard). You probably at this point have forgotten but hats off to you for giving me a piece of myself th really laugh at.
Nope, haven't forgotten at all LoL, in fact I have this comment pinned because I also get a good laugh out of it!
Ladies eat your hearts out. Awesome job. best video yet
Thank you! I appreciate the comment.
I'm new to cast iron but got into it and have several pieces which I restored and seasoned. Found using my high BTU burner which I use for brewing beer works great. Just keep her on the flames and every minute or so swipe the skillet. Developed a beautiful black uniform seasoning and my wife didn't leave me due to the smell of seasoning in the home.
I love your comment! I get a lot of criticism from this video believe it or not. A lot of old school folks don't understand it but obviously you do. In fact it sounds to me like you figured this out on your own which is awesome.
Lovely! 👩🍳 I have one! I use mine in the oven for variety of breakfast dishes, nachos, and baking giant coffee cakes. It’s great! Thank you for this tutorial. I’m currently stripping and re-reasoning due to build up of carbon. Bon appetite!
Thank you for the comment, I appreciate it. There's nothing like cooking with iron!
Great job on that tiny cast iron skillet. I am not being smart but just throwing out a suggestion for you to try. The blue lint free paper towels you get from Home Depot will work better than the regular paper towels I think, It will not leave the lint behind or snag as much. But great job with that monster piece of cast iron. I might need a hoist to lift that bad boy. And it did fit nice and tidy inside your grill and makes a great large cooking surface. Keep up the great work and thanks for the tips. That egg did not stick at all. Nor the bacon.
Thanks David for the suggestion. I will definitely give the blue towels a shot. Due to the amount of heat on this method, even cloth degrades quickly and leaves fibers behind but they don't stick. I bet you are right though, the blue ones will have less lint. I appreciate the kind words! Thanks for that and for subbing.
Hello from Mississippi
Hello Mary from Mississippi! Greetings from Bakersfield, CA.
@@GoOutsideAndCook enjoyed watching your video
@@ultramagapatriot5874 I'm glad you stopped in and took the time. Makes it worth all the effort :)
@@GoOutsideAndCook yes it does! I have a griswold older than me and I absolutely love it. I have a cast iron dutch oven with 2 mini cast iron pots with handles on them that nest inside the dutch oven and I have another larger cast iron skillet and I have one of the cast iron bacon irons that you use to flatten bacon while it's cooking. I love all of them
*I love that skillet! I used to have one but got rid of it because it wouldn’t fit in my kitchen sink. Great video!*
Thank you! It’s definitely not your every day skillet but it comes in handy at camp!
It's a outside skillet for a grill or griddle, or a outside brick oven. Cook food off . And wash outside.
I'm brand new to your channel but I have to say that your tutorial was so good that I had to subscribe. Thank you Orrie for the awesome seasoning tutorial.
Hey Casey, thank you so much for the subscription, glad to have you aboard. You can also follow me on Facebook where i like to show off some of the stuff my followers submit. Glad the tutorial was helpful to you, you'll love my method, it's bulletproof!! Also, any time you have questions regarding outdoor cooking or just cooking in general, always feel free to ask.
Orrie, The thanks goes to you. I am impressed and will definitely be checking your video's out my friend. Keep up the wonderful Work. It's appreciated more than you will ever know.
I like using the blue garage paper towels.
I get it. In reality, it doesn't matter what we use, the heat is so high, even cloth towels will lint. Not as much but none of it sticks.
Nice . .. I placed an order and waiting for my CI pans .... Gonna use this method to season it
You'll love the results! Thanks for chiming in buddy!
I just bought myself my first iron skillet ever. its a 20cm one so not so big like that awesome one but i cant wait to get mine all seasoned up like this. them bacon and eggs looks soooo dang good! thanks for this informative video! :)
This is awesome, can't wait to hear about your first cook on it. Now remember that Bacon has sugar in it so it is likely to stick a little bit, that would be normal in a new skillet.
This is absolutely genius. I actually just grinded and sanded my lodge to get it smooth and I have not been looking forward to the seasoning process as everything I've seen requires hours and hours in the oven and I don't have a vent to get rid of the smoke. I do have a weber though and this exactly the process I've been looking for, thank you and I just subscribed!
Thank you Chino, I'm glad it was helpful. Thank you so much for the subscription. Be sure to put plenty of layers on it, especially since you ground the surface. Since it is smooth the seasoning will have to really be built up because there is no surface profile for it to bind to. Let me know how it works out. It should be bulletproof and have a good non stick surface.
Go Outside And Cook I will definitely keep you posted on how it goes, so others in a similar situation can benefit from the results and feedback. Thanks again!
How dose that paper towel taste ?
A better choice for a paper towel would be Scott shop towels ( the
blue paper towels ) .
At this surface temp even the blue shop towels break down and produce fiber but none of it sticks. The only thing left behind is the carbon that sticks to the iron. I appreciate you, thanks for the comment.
"... We're gonna talk about cas-" *music intro plays* 😂 wonderful
LoL, I just played it and you're right. Gotta love those amature editing skills!
@@GoOutsideAndCook I think it makes it stand out 👍 you gotta do that in every video intro now 😂
Huge Pan!
Yes, you can use the mild soaps readily available in most stores today.
Yes, I see now why you NEVER use paper towels on cast iron; at least in the seasoning process...
Great tutorial! Thank you
You're welcome, thanks for watching!
I have the Lodge 17" cast iron skillet. It does not have the long handle just the two shorties. I use it on my Weber grill for making chili. I like to add hickory and apple wood to the charcoal (spread wide across the grate to ensure even heating on the skillet) and this adds a wonderful flavoring to my chili. A great combination!
Sounds delicious Patman, I know the skillet you're talking about and it's a good one!
Good Lawd! Now THAT'S a skillet!
Awe yeah, I can get a lot done in little time with this baby!
Great info. Will this also work over an open fire with the flames reaching the cast iron skillet/pot? Cheers and thanks.
Thanks for the comment. Yes, it can work with an open flame but the outside will catch some particulate and will snot season as well but it can be done that way. I have done that a few times.
This is basically how Chinese Carbon-Steel Woks are seasoned. Gonna try on my next cast iron pan
Yup, it's exactly the same, as well as flat top griddles. Thanks for the comment and for watching!
seen so many so called ways of seasoning a pan, is that right over the bumpy so called pre seasoned pans , that looks amazing i will use your methods on all my pans awesome video thank
Thank you, there are a lot of misunderstandings when it comes to seasoning. This method is a good way to pre-season then moving forward, cook in it a lot and try not to overheat it. Simple as that buddy!
This is a fantastic idea! How great is it that you can season your cast iron outside and not deal with the mess and smoke in the kitchen? Thank you sir!
Thank you Drea, for the comment and for watching!
Thank you very much sir
Thank you sir for watching and commenting! Glad to have you.
@@GoOutsideAndCook thank you
Wow, I am so glad I came upon this video. This helped me so much. Thank you!
Marie, thank you for watching and for the comment. I hope it gave you a deeper understanding of seasoning your cookware, I know it is a frustrating thing for a lot of folks.
OMG thank you for this in depth methodology very helpful
Thank you for watching. Hopefully it helped you have a much better understanding of seasoning and why we do it. I appreciate the comment!
This must be the 100th video ive watched about cast iron but the first that seasons the skillet in this way.
Thanks for watching. The reason I made this video is for that same reason, there really is a lot of videos out there on seasoning and those methods can work if cured correctly but most of the time they don't. People constantly have to re-season because they cook the coating off. This method is not new, just forgotten. Glad you stopped by!
Anyone named Griswald should know about proper CI seasoning. I don't have time to watch now I have to cook in some CI but I will certainly check this video out tonight.
You got that right Lew, I know my heritage! Hope you're filming your cook, love a good CI cook vid! Thanks buddy.
Can you do a video for people who are looking to purchase their first cast iron skillet? I have no idea what to buy for my first cast iron, where to buy it, how to properly clean it, etc. Can they be seasoned on an electric stove? My apartment complex only offers electric stoves. Otherwise I'd have a gas stove.
Hi Lena, thanks for watching and commenting. Yes, I can do a video on first cast iron purchases. I think a lot of people could gain from it. I'll make it my next video so look for it. To answer your other question, yes, it can be done on an electric stove and it can also be done in the oven. I'll cover this in the video also.
I'm about to season three ditch ovens and this is the FIRST TIME I've seen this technique. PERFECT.
Relaxing voice Hoss. Timing and instructional tempo are perfect.
What would be the perfect oil? How about lard?
Any advantage to sanding the surface to a polish first?
Actually flax seed oil works best because it is a harder and more durable once properly seasoned on but any fat whether it is veggie based or animal based like lard works well. If you use animal based fat it is important that you use it if you intend to cook in it a lot so that you can build the seasoning over years. Over time it should start to look uneven, bumpy and not so perfect. It's not pretty but the non stickiness and the ability to sear food becomes amazing.
inthebriarpatch I did love them. Then seasoned. Many times. Then once in awhile I will hit it with steel wool. And all my pans are before 1960 and they work great. But I do use lard and I have use grapeseed oil which works great too
Thanks brother. I needed this information. God bless you. Liked and subscribed.
Thank you Heith for watching and for the comment. Glad to have you aboard bud. Working on another cast iron video so watch for it soon.
Dang! That's one friggin' HUGE frying pan! 🍳
Gotta get me one of these... ;)
Only problem is I don't think the BBQ we have is big enough to even season the thing! lol
I could always put a cushion in it and let the dog use it as a VERY stable bed... LOL!
Two paws up! 🐾
LoL, you may have to build a ground fire! It really does a good job, I use it a lot for family outings and stuff. It's like having a big griddle. If you do get one be sure to use my product in the description of this video, I get a commission from it and all the dollars go toward my channel. In fact, anything you buy on Amazon pays me a commission if you use my product links to enter the Amazon marketplace. I sure appreciate you hanging around buddy!
@@GoOutsideAndCook We built a fire pit at the cottage a few years ago, I can season anything on that. Just have to put something across the pit to hold it up. Maybe some pieces of re-bar or another thick strong metal. Or build a metal grill like they have in camp grounds sometimes.
I like buying second hand stuff but if I can't find it used I'll make sure to get it so you get the commission ;) .
Thank you! sir. I love the way you teach this. I just found you. I will be checking out more of your Videos. I have an OLD Iron grill my daddy left me when He passed away in 1997. I grew up with my daddy grilling on it as far back as I can remember in the late 60's and until his last year alive. But it has a heng is broken. Just wondering if you know how I can drill through iron.
Regina, sorry I took so long to reply. Now and then a comment doesn't show in my notifications. You can drill through Iron using a regular drill bit designated for cutting through steel. You'll want to use a better quality bit and I recommend having someone pour small amounts of water where the drill bit is cutting into the iron. Sounds like that is a real special grill, I hope you get it fixed up :)
I bought The Craycort cast iron grates set for both my 22" Weber Performer and my 18" Jumbo Joe. The 22" grill I leave outside when it's grilling season. Garaged in the winter. I season them lightly before I grill and sometimes after. It works out really well. No rust on the grates. Sometimes the accessories might rust a little because I don't always use them but never really bad. I LOVE cast iron grates. So much better than the stainless steel grates.
I also bought a chain mail cast iron scrubber that works pretty good.
Sounds like you're doing it the right way my friend, bring them in if you aren't going to use them for awhile and constantly keep them seasoned. I'd love to try the cast iron grates, I may have to order some. I'm with you, I love my iron!
Go Outside And Cook yeah I use them more often now. I grill a lot so they get used. And I know they are a little pricey but I highly recommend the Craycort grill grates. I bought them and the griddle/hot plate accessories for both my 22"and 18". I don't even use the original grates anymore. I can honestly see these lasting for years if not a lifetime.
Might be worth me looking into then, it's time to replace the grate on my 22" kettle. I'll look into them for sure and maybe even do a review after a bit.
Go Outside And Cook A review would be cool. I'm thinking of making a grilling website where I would cover all the different accessories and tips I have and use. Hope you are having a great Sunday.
Hey Orrie, I’ve never seen this method of seasoning but I love it! I’ll be doing it this way from now on! Thanks!
You'll love it for sure, if it is done right you will have a bullet proof surface. Just remember to maintain it. I'd love to see pics when you're done, unless you are going to make a video, that would be even better :).
Go Outside And Cook wasn’t planning to do a video but if you don’t mind I just may do that! I’ll link to you if I do one. I have a big 15” incher that needs a right proper seasoning on it.
Go for it buddy, Lasse did a complete restore using my method and it came out beautiful, he posted a video of it.. Worked good for Big Lew also on a pot that he was just about to give up on. I am a Griswold after all, cast iron runs through my veins LoL.
Great Video, I've never used a BBQ to season Cast Iron, Gonna try your method on my next piece,
I have seasoned many a skillet over bbq pits and campfires. It's great for keeping the smoke out of the house and the wife happy LoL. Thanks for watching and commenting buddy! Let me know how it works out for you when you do it.
Excellent!
Thank you!
Great video. I recently acquired a cheapo Walmart CI skillet to supplement my anrique Griswold and Lodges that I've collected. I seasoned it with a few coats of grapeseed oil. I was very impressed with how quickly I got a great nonstick surface. Still searching for a good local source of flaxseed oil. Grapeseed oil is definitely going to remain one of my go-tos.
Flaxseed oil of course is the best you can use for this but grapeseed does an excellent job. Using my process works well also with lower grade oils also though because everything that can break down during a cook gets burned away leaving a strong carbon layer behind. Glad you like the video, thank you for the comment!!
Flaxseed oil is in the dairy cooler at my Kroger’s. Sometimes near where the cold drinks are, up front, near the pharmacy. I’d use a silicone BBQ brush to apply the oil quickly, not a paper towel. GREAT video!.
Nice skillet
Thank you! It really is pretty awesome. Kind of like having a griddle :)
What do you think of lodge cast iron I just bought 1
Lodge is the best modern cast iron cookware available today and I often recommend it. In fact, I mention it in my latest cast iron video. I'll leave a link to it at the end of this reply. Thank you for watching my seasoning video, this method works very well on Lodge. ua-cam.com/video/hfL1OPhf0gs/v-deo.html
This is my first video and I will say that I was impressed. Would if be possible for you to show us how to properly season our cast iron on the stovetop or the oven as detailed as this one on the grill?
Sure, I could do a video on that, on the stove top it is exactly the same but you will want to turn off your smoke detectors. A lot of smoke is produced and necessary for the seasoning to set properly.
Thanks, I look forward to enjoying your content. Maybe we should try in the oven, if it's less smoke. I am sure that my neighbors and I would greatly appreciate it . LOL 🤣🤣🤣
@@ylashanda1706 The oven works great, set it to 500 degrees, apply a very thin coat, as thin as you can get it and bake it until it looks matte black and the smoke goes away, add additional layers the same way until you have at lease 5 layers.
Thanks for sharing and responding.
@@GoOutsideAndCook I have a cast iron skillet with a lid. The inner lid is studded and everytime I have used it my food has tasted funny, do you have any suggestions?
Thanks great video
Thank you Devendra, I appreciate you watching and commenting.
You need to switch to blue shop paper towels my friend, to eliminate that lint from molting on your skillet throughout your seasoning and cooking processes.
Thanks for the advise. I have used them as well as cotton towels. This is a very hot process and at that temp even they erode and leave lint behind. The lint doesn't survive the process, it carbonizes but most of it doesn't even stick at all. I do know how ugly it looks though.
I'm new with cast iron. I just bought a new lodge skillet. Since I don't have the oven to heat up the skillet as shown on other video, this method seem to be doable for me.
This method will work perfect for you, all it takes is a heat source no matter where it comes from. I appreciate you watching and commenting. Feel free to ask any questions that you may have.
Awesome, thank you Orrie! I've got a lot to learn when it comes to cast iron. Just picked up two new Lodge DO's and an old cast iron skillet from an antique shop. Question: how do you know when you've applied enough coats to the initial season?
Thanks Matt and good question. Basically when you apply the first few coats you will notice that your iron gets a bit blacker and is a velvety matte black. As you continue to add layers it will slowly start to develop a slight sheen. This sheen tells you that you are getting there. It means that the low spots on that rough surface is filling up and beginning to get level with the peaks in the roughness. You will feel the towels glide much easier over the surface when you are wiping. At that point you are pretty much there, I usually add a few more coats past that.
That makes complete sense, thank you! One final question if I may: Once I've pre-seasoned, whenever I cook should I heat up the cast iron and then season with a couple passes prior to cooking and then the same after?
You can do either, I usually throw an extra layer on afterward and not always on every cook. The more you use it and cook on it the less you will have to. It will start building a history from every time you cook. It is more important if you cook something in it that is in liquid. If you are frying you can just wipe it out til the fat is thinly coating it and store it that way. And, you are welcome to ask all the questions you want buddy!
Awesome, thank you so much, Ollie!! Have a wonderful day!
Any time my friend!
Great video! I have been seasoning in the oven, which takes a long time when applying multiple layers. 🍳 Would you recommend the same for lids and pans with higher walls like a Dutch oven?
I do recommend it for those things as well but I give the cooking surface more attention since it is always directly over the heat and that's where the food will stick. Great question!
Hello, I am restoring several cast iron frying pans. One thing I cannot figure out is: after cooking, going to the sink running water over it, cleaning with soft bristle nylon brush (it comes out perfectly clean), wiping dry with a towel before going to the stove top to dry and apply oil, the towel will have a gray / black color on it. After several sessions of cooking, the towels don't have a black color to them. I'm assuming it is just carbon deposit as a result of the high temperature during oven seasoning, that eventually gets built over. Is this normal? Is there any way to prevent this? Thanks ahead, Woody
No way to get past the black/gray color right after seasoning but if you just keep cooking in it and wiping it out after use it dies go away.
@@GoOutsideAndCook thanks
Any tips on seasoning a steel pipe offset smoker? Thanks 🙏
Good question, so here goes. The outside of the cooking chamber should be coated with a good metal primer and a high heat paint. This will have to be maintained as time goes by because the paint does degrade. The inside of the cooking chamber you can coat using a spray oil like PAM. Cover the entire inside of it then run the pit to cure it on. Add a second coat and do it again. Past that you should be good there. The fire box is the part that will need constant maintenance. I usually use spray oil on it as the coals are cooling. That coating will degrade every time you fire it up but even high heat paint fails quickly on the fire box.
So take the batteries out of all my smoke alarms b4 hand?
LoL, if you're fonne be doing this in the house, oh hell yeah! I would recommend using a propane burner outside or a gas bbq grill if you have one :)
He was doing this outside, no need to remove batteries
Anytime I'm restoring or seasoning cast iron inside I decommission the smoke alarms first.
Go Outside And Cook , I was told never use paper towel. Use shop towel, it is lint free. Has to be a lint free towel. Love that huge pan by the way. I am doing a Dutch oven right now in my oven
I think if you used only no lint cloth in your seasoning process you wouldn't have to fight all the little pieces of paper I see in the skillet. I have been using, cleaning and seasoning Cast Iron for over 60 years. It is interesting how you leave the item on the heat though. Normally I heat cast iron either on a grill if it is too large to go in my oven or in my oven to about 200 degrees, Then remove it and put the thin coat on it and return it to the grill or oven set at 400 degrees or higher for an hour. Then let it cool to room temp before putting the next coat on. However, I intend to try your method next time I get a piece of cast iron cookware that needs seasoning.
Ron, thank you for watching and commenting. I agree with you on using lint free cloth although just about anything I use at that temp will degrade but the lint looks terrible in the video. The more common method that you use does work well when done properly but for a lot of folks, especially those who are new to using iron it tends to fail because they want to cure the oil until it has a nice glossy look rather than a matte black look. They tend to cure it at to low of a temperature. You obviously know what you are doing since you bake it on at 400. If you try my method you will get very good results.
@@GoOutsideAndCook I am going to try your method as soon as I have something to try it on. All of the skillets and pots and pans of cast iron I have are all very old pieces with very smooth surfaces. When I finish seasoning a piece I do get a shiny finish that is very black and extremely smooth. I can drop bacon or eggs on my skillets and none of them stick at all. When cooking cornbread once it is done I turn the skillet over and the cornbread falls out with no residue left in the skillet. I think it is the combination of a glass smooth surface with the right amount of very thin layers. If I knew how I would send you a pic of one of my favorite skillets. It is a No. 8 Martin Stove & Range. Since my last name is Martin I really love cooking in it. I haven't purchased any new Cast Iron since about 1957. I do collect when I can find a piece I do not have. However,
the wife has made me sell a lot of it lately. Our children, grandchildren, and great-grandchildren are not interested in cooking in cast iron! And I had way too much of it!
@@ronmartin3755 I can relate to having to much of it. I have a lot of Griswold as it is my blood line, I am a Griswold so I also get having your favorites for sure.
Cool thanks 😎😎😎
Any time Jeff, thanks for watching!
Damn that thing is a monster.
You got that right, It's freakishly huge! I love cooking on it but it's more like a griddle than a skillet. Kind of fits the cowboy in me. I sure appreciate the comment buddy!
thanks buddy. handful of help. cheers
You betcha, let me know if you have any specific questions and I'll be glad to help. I appreciate you watching and commenting.
I am very new to cooking with iron and struggled for a few days before coming across your video. It was the most informative by far. I used your method but with few variations, which seem logical but the seasoning is still not perfect.
I used vegetable oil and sunflower oil. I put the cast iron on the electric stove top instead of a burner. The seasoning is non-stick in parts. In the centre, which is directly in contact with the stove grill, it is not as non-stick as the rest of it. Also, I have done at-least 15-20 rounds of seasoning your way. I season before every cooking, but still some of the seasoning comes off after the cooking. Any suggestions?
Thanks for the reply. You'll never avoid some seasoning flaking off. It's normal to see that on the cooking surface after a few cooks. You have a couple of choices. Seasoning over an electric coil is not ideal because there is very uneven heat distribution so in order for the outer parts to be at the ideal 500-550 degrees the center is to hot and over degrades the seasoning. If you are seasoning indoors, I would use the oven set to 500 degrees. You can move forward with what you have and it will begin to get less sticky over time or you can strip it and go to the oven seasoning. If you strip it, be sure to clean it well with dawn dish water before seasoning. Just know that in the end, you will have some seasoning releasing from time to time. For me, it's how well it cooks rather than how well it looks. Thanks for the comment and for watching! Glad to have you along.
Hi, this seems to be the best way to season cast iron and you gave a very detailed explanation on how we should do it!
Would like to check with you if I can put the pan directly on the hot coal and season it the same way. Will it damage the bottom of my pan ?
I have a new 13.25 inch cast iron and it has a pretty rough surface. Should I grind it down or should I just season it the way it is?
Thank you Josh, there are some folks out there that disagree but believe me, this really is the very best way. Thank you for the comment friend. Two things. First, don't grind your cooking surface. It will make it harder for the seasoning to stick. The rougher the surface, the more layers you apply. Eventually you will have enough layers built up to smooth out the surface and make it non stick. Second, you can put the skillet directly on the coals and it will not damage it but it may get to hot and degrade the seasoning. I recommend suspending it. You can also season over a gas or propane burner.
Thanks for the reply, I greatly appreciate it!
The issue is that I live in Singapore and live in a high rise building where if I were to do this at home, my neighbours will pretty much get all worked up on the smoke and smell haha! Thus, i have to do it downstairs in my estate's barbeque pit facility..
I was very reluctant to grind down my pan and am very happy to hear that I shouldn't. I will take your advice and leave it suspended, I was only worried that it might not get hit enough if I suspend the pan.
Thanks so much for answering my questions and have a really great day!
Cheers from Singapore !!
@@JoshuaGeow Glad to have you aboard buddy. You shouldn't have any problem getting it hot enough. If you wipe the oil on and then off again to get a thin layer and you get plenty of smoke from the oil then you will do just fine. Let me know how it turns out!
Try using the Kirkland paper towels from Costco. They hold up really well for seasoning CI.
Awesome demo!
Thank you, I appreciate you watching and commenting!
I Like this way of doin it.
Thank you! It's very effective.
I have a 20 inch one I just bought and I can't fit it in my oven like I've done to my other cast iron cookware. I guess I'll try your method, it's almost like seasoning my griddle.
It's very much like seasoning a griddle. In fact Black Stone put this video out that pretty much mirrors mine, only they did it better. www.google.com/search?q=seasoning+the+black+stone+griddle.&oq=seasoning+the+black+stone+griddle.&aqs=chrome..69i57j0l7.13776j0j8&sourceid=chrome&ie=UTF-8#kpvalbx=_PglOXq7bCs-GsQW4r6PwDQ31
Nicely explained my friend. Liked your video, also greatly useful. I have a 10 inch iron skillet and using your directions it became almost a non stick pan. Would you do something like this on a all clad stainless steel skillet?
Honestly, I have never tried it on stainless steel. All of my stainless steel cookware was seasoned by use over time but now that you mention it, I'm gonna have to try it out. I would be cautious not to warp it though. Thanks for the compliment and for watching!