FIX YOUR IRON COOKWARE FROM FLAKING!
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- Опубліковано 12 бер 2023
- Flaking (carbon build-up coming off) from your iron cookware is super annoying but the fix is fast and simple. This week I cover the simple steps to recondition your iron cookware with white vinegar and season it with seasoning paste.
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Hello from Minnesota. I've been using cast iron for years and loved it. I'm in the process of replacing all the pans in my kitchen. There will not be another coated pan in my house ever. All it took was simple education from your videos to know how to better use carbon steel and stainless steel. I mention your videos to everyone who is looking at getting new cookware. Thank you!
Great! Thanks for the support!
Thanks for all the videos. We would love to see a similar process for a dutch oven/cast iron pot. Those are a bit larger and harder to handle I think.
So easy and your right, very satisfying.
Fabulous demonstration - thanks
You're welcome!
Awesome as always. Thank you.
Something that works as well and doesn't have the hot vinegar smell is baking soda in boiling water. When you boil baking soda, it becomes even more basic, turning from sodium bicarbonate to sodium carbonate as it gives off carbon dioxide. That sodium carbonate is basic enough to strip the seasoning right off the pan, espeically if it is at a significant concentration.
Hey Jed, howdy! I think the main take here is that people get obsessed over getting their pans to be non stick. By doing so, they burn the crap out of them, dry the seasoning, don't allow it to bond to the metal at the right temperature, either put too much oil or not enough and end up after some time with flaking. I think there is a common misconception that more layers = better seasoning. That might be true, but the chance to do it wrong is so high that most of the times you end up with flaking pans. I think pans have to be scrubbed and cleaned (if you have the time) after each cooking, basically ensuring no carbon is stuck to them. Do that every time and you won't really have to take all seasoning off, or at least not for several good years! Cheers! Mihai
Hey Mihai! Agreed!! Heat is a major culprit. Layers have an advantage, but carbon build-up is the death of a great seasoning. I hope all is well. Thanks for your support!!
Great video. Thank you so much.
You are welcome
Very helpful ! Thanks. Love your channel. If I visit from Montreal, definitely stopping by. Need beeswax and carbon steel pan !
Please do!
@Cook-Culture oh ! Free shipping over 99 $ purchases, right ? Might get myself an early Christmas present 😉
Thank you!
I wish I'd seen this vinegar trick before I spent a couple of hours yesterday scrubbing my pan bare with a metal scourer... 😂
Haha. Good for the future!!
Just re seasoned our pans....I see you have your own brand of wax now...I just managed to get my hands on some BuzzyWaxx...I couldn't manage to get all the old seasoning of the pans.. hopefully it will be ok...iv gone for the own method.....Will do it at least 3 times..iv done 2 rounds and there looking pretty good...fingers crossed...😮
Thanks for the video 👍
You're welcome!
Thank you
Very timely! My most-used pan, about 2 years in on it, is just getting to the point of flaking a bit low on the sides. The flat cook surface is wonderfully smooth and nearly bullet proof. The sides are showing a bit of flake. I was wondering if it had something to do with my recent switch to a gas stove (from electric glass top). While I hate to thrash the flat, it might be about time to clean up the sides. I may try to get just the sides with some vinegar on a sponge and elbow grease. Worst that can happen is I end up resetting the whole thing anyway. Thanks for the info and demo!
You're welcome. Try scouring with chain mail on the sides. That may be enough??
@@Cook-Culture I'll try that and work on them some more. I noticed the flaking after hitting the sides pretty good with chain mail removing some carbon. I seem to get that on the sides more than the bottom. I think I need to hit the sides again anyway. After scrubbing I applied paste and then put it on the gas cook top for a few minutes. I think I was a little impatient and didn't give it enough time. The sides feel a bit tacky. I don't think it got enough heat to really polymerize. Nice thing about Carbon Steel though, make a mistake, you can just reset, not recycle it! ;-)
@@philipstaite4775 You are soooo right. Truly forever cookware!
Wow thanks
Hey Jeb! Love your thorough videos and Cook Culture! Any suggestions for removing flaking from the bottom and sides? Instead of electrolysis, could I use steel wool, Bar Keepers Friend and chain mail to remove the built up carbon?
I would go with a lye bath. That will strip the entire pan. Thanks for the support!
Could you make a video on how french skillets and regular skillets cook differently? 🙏🥺
Why oh why did I ever waste my time using Teflon-coated stuff?
Everyone did at one time!!
I just got rid of all the Teflon coated pans in the house except for 1 or 2 that are brand new. Replaced it all with Stainless Steel and carbon steel. Best decision ever.
I can't help but get the idea this may be a facetious comment ... lol...
Once again Jed, great video my friend!!
Hello, I noticed you have a Bluestar range. I have same. Quick secret. You can burn off the grates on your gas outdoor grill if it will run above 700F. I do mine once a month and they come out exactly like new every time. They are about 9yrs old.
Nice! I'll try that!!
I like the jazzy tune on this video. Can someone tell me the name of the tune and artist ? Thanks
I would do this just to see how it cleans up, looks so satisfying. I have one question. A piece of the handle of my wok has detatched and now it spins. Any suggrlestions on something to use to fix it? Thanks!
Hard to say without seeing it
I'd be really interested to see you take a look at Ikea's Vardagen carbon steel skillets
On the list
Jeb, I have an opinionated question. I currently have a 12 inch matfer and 10 and 12 inch lodge cast iron. I have saved up for either a mineral b pro 12 or a stargazer 12. Which is more of an upgrade?
We get inconsistent results with the shinny pans
Lol , to easy. Thanks!
Howdy, would you consider comparing the wrought iron products from Solidteknics to other iron products? Ever so curious if their cookware should be on my "to purchase" list. I admire their passion. That's a start but unlikely the reason to buy until I hear your review. Cheers,
Hi, I have one and will do a video this summer. Thx
@@Cook-CultureOy, I'm Ms. Immediate Gratification. Do you recommend buying one? Do I dare ask which one (only for one human).
5:50 From this moment, for how long do you keep it on stove and what hear power? (small, medium, high)
Hi, heat power is tough to say as it depends on the stove. I suggest going a bit lower than 50% power for at least 3 min.
I was told to let it heat till the metal blues before adding my seasoning, It's worked well too. Any thoughts?
I've spoken to polymer chemists and blacksmiths about this. The scientist says that you must be careful not to overheat that surface in fear of creating a weak and brittle seasoning. The Blacksmith says that all modern pans sold today do not need to be heat treated before seasoning. They should have been made to withstand the heat of all stoves. I hope that helps!
I ‘blue’ all my carbon steel pans before seasoning them. It’s an Asian tradition coming from how many season their woks. Blueing my carbon steel pans after removing the factory coating and having washed the pans thoroughly in hot water and detergent seems to make the initial seasoning oil bond faster, better and more uniformly to my carbon steel pans. That’s why I do it to all my new carbon steel pans now. I use a blueing technique where I heat the outer edges of the pan first to minimise chances of warping the pan. Cheers Claus from Copenhagen, Denmark in Scandinavia
That worked out every bit as well as EZ-OFF oven cleaner without the chemicals to breathe in and then have to use some vinegar/water 50/50 anyway to get the cleaner out of the iron. Well except it only strips the inside of the skillet.
So much better that chemicals!!
Can this be done on cast iron pans?
Yes!
Will it not loose the non stick effect when doing this?
Nope
Can't soaking a cast iron pan in vinegar damage the pan and cause pitting and etching into the iron?
No .. I left cast iron in vinegar for 1 month and it did nothing to the cast iron... barely took off the season that I had. Currently I recommend for people to throw away all cast iron and carbon steel. Recycle the steel.
I've used this stuff for years and no longer recommend it. Way too much hassle, time and energy.
If one has the outdoors available then use a grill. They're really good non-stick choices, that will last around 7 years of use. Stainless Steel is a good choice as well.
@@nthdegree1269 This is the kind of post you get from Useful Idiots stalking these products, claiming that while so many people successfully use these pans over the centuries, while people use these pans their entire lifetime and pass them on to their children with minimal maintenance... the Useful Idiots they claim they can't figure out how to use either cast iron or carbon steel.
And so, because they can't figure out how to use either cast iron or carbon steel (you know, like professional chefs use)... then they must be junk that you should throw out because they recycled theirs after being unable to figure out how to use it..
Think about it and ask yourself this question: migrants, farmers, cowboys with only a few years of education, stoves far less controllable for heat than today's stoves... they had no problem whatsoever using cast iron. This commentator, theoretically educated to graduation at least in the schools of today, with the Internet as a resource... just can't figure out what those country folks with their coal and wood stoves could figure out.
I recommend that people recycle Useful Idiots who can't figure it out into the circular file... or do like the Useful Idiots do - just buy a lifelong succession of one coated non-stick pan after another.
Can you do this with citric acid too? Citric acid does not smell that bad.
Good point!
@@Cook-Culture Why not choose to use much stronger pickling vinegar?
I'm curious, but I don't have a need to test the citric acid theory due to the absence of a messed up pan at the moment. But how strong is the citric acid going to have to be to remove the seasoning? Trying to remember my college chemistry from 45 years ago, same mole level strength as the vinegar/acetic acid?
If so, you'd have to dump a lot of canning citric acid into the water to get to that level!
I use gun bluing solution prior to seasoning new pans to passivate the metal - to bond with the free electrons on the surface of the pan so they are no longer available to bond with moisture and oxidize i.e. rust. Doesn't guarantee there will never be rust, but makes rusting more difficult and not as severe if you have an oopsie and leave a pan overnight with liquids in it. You also get a black surface finish just as black as any Lodge you see out there...
Most people aren't firearms people who have gun bluing in the house (much less know what it is). But a lot of serious cooks will definitely have canning citric acid in the house, or know where to go get it. A citric acid solution of a container filled with boiling water with about 3 Tbsp. of citric acid powder to the gallon will passivate any ferrous metal (or brass) immersed in it. Giving the same anti-corrosion surface treatment as gun bluing does; probably not quite as strong, however. Fun fact: shipyard workers back before the modern surface treatments used to immerse their metal tools in citric acid to make them more resistant to salt water corrosion.
Nice video; thank you.
Do mine! .....Here's where I am super confused. My cast iron pan isn't flaking at all but a lot of black color comes off on the rag (depending on what I make. I never use acidic ingredients). My pan is super well-seasoned. As close to non-stick as I can get. I really give it a lot of love. Maybe it's not a problem? What the heck does it mean?
um, if "black color" is coming off, then that kind of means it's flaking. maybe it's not flaking off in big enough chunks to be considered flakes but if your food id being discolored then that is pretty much flaking.
@@greghao Really? Pan looks great. Food looks and tastes awesome. Zero color on food. Lodge said no big deal. Flummoxed. So it's flaking, hmmmmm. Thanks for writing!
Oy, start from scratch? Noooooooooo.
@@seechangenyc280 if the food is not discolored and everything else is great then you're probably good to go. What do you mean by black color above? Do you mean your pan is black vs golden/bronze? If it's just the pan that's black then you're ok.
Howdy, it's definitely softened carbonated food, which is not a big deal but will get worse over time. My suggestion is to use a chain mail scrubber and use it to polish your pan to smooth. The surface should feel like freshly zambonied ice (excuse me if you're not Canadian, that might not make sense!)
My Cast iron for life. Then my kids life. Then their kids life......
Like changing the oil and filters in your car. You have to do it from time to time.
Haha, exactly!