The Most Common Cast Iron Seasoning Mistakes to Avoid
Вставка
- Опубліковано 5 кві 2023
- Seasoning cast iron cookware is easy if you avoid these common mistakes.
Full video: • The Secret to Seasonin...
Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases.
****Our Favorite Products in One Convenient Place****
Want to see all the products we recommend in one convenient place? Visit the Prudent Reviews Amazon shop to browse through a handpicked selection of our favorite items across cookware, kitchen knives, appliances, and more. Go to: www.amazon.com/shop/prudentre...
Watch the full video (linked on screen) for more context.
How about clarified butter?
Bacon bacon bacon greased I have used bacon for 40 yrs no problem no sticking at all mine looks brand new
Pretty much what everyone used way back in the day before we had so many oil options too lol
It shouldn't look brand new....
I use beef tallow, it is perfect! Grandma gave me hers and told me how to use it
I wondered if you could use bacon grease. The lodge website didn’t mention any type of animal lard as an option. Just bought my first pan I’m still learning
@@chance814You shouldn't use bacon grease, beef tallow, or butter. Animal fat can go rancid when you use it to season. Try a neutral oil with a high smoke point. Most people use a vegetable oil. I prefer avocado.
I use motor oil.
man up and use beard oil
I use Gooch oil
@@cribb6900I use cat oil
If you can hunt the finest predators in your environment
You are a man
@@warzone822I use man oil
When I got my cast iron skillet yesterday I didn’t know just how many factors can absolutely destroy it 😂😂😂 my God why can’t it be more simple
I've owned a Le Creuset iron grill pan for a few years now and their care & maintenance instructions just say to clean in warm soapy water after cooking and to oil during cooking before adding the food in - simples !
Can we use avocado or coconut oil instead of industrial seed oils?
Yup, i personally use avocado and have seen refined coconut oil used with success, i wouldn't recommend using virgin/unrefined coconut oil
mustard oil is the best option
Grapeseed
Yes absolutely! I only use avocado oil on mine
tallow smokes at 420
You named the 4 of the most unhealthy oils
@@ajk374doesn’t matter - I ain’t no soy boy or canola boy
@@zarakang2355I smells bitch in here!! Momma raise no bitches!!!
Exactly. And he said no to natural butter and olive oil. This guy is a clown.
@@letmethink8350If the seasoning leaks into your food while cooking, you did a crap job seasoning it. The heat turns the oil into a polymer, basically plastic. It is not supposed to end up in your food.
You guys don’t understand the seasoning process. Butter will not work properly. Olive oil won’t work and becomes carcinogenic, or will become rancid if left with a fresh layer for storage.
What seasoning is, is oil that polymerizes under heat creating a hard carbon surface that is non-stick.
Not all oils will work for this.
Keep in mind you can cook your food with better oils such as butter, avocado oil, coconut oil, etc for cooking
Great info, I would warn against using too much oil, just barely any sheen, almost completely dry of oil before baking for an hour, let cool in oven till room temperature..
Flaxseed oil is actually recommended and probably the best. It’s a drying oil that will bond to the metal. Most vegetable ouls do not
Yup, it's the best option chemically, but there's a lot of hate because it doesn't turn out with the bad information people use when seasoning. Start with clean, or even stripped cast iron, heat it so the surface will absorb the oil, and dry wipe everything out before cooking it in. Several rounds of applying, dry wiping and cooking are needed. The biggest mistake is using too much oil, and it's easy to underestimate how much you need to wipe out before it's ready to cook in.
Another myth is that it's better to season upside-down. The oil will be much more evenly distributed if the pan is right-side up. I know people complain about letting excess oil drip. If you're worried about drips, you've already gone wrong.
There should never be enough oil to “distribute”. You use enough oil to ensure it’s all covered, and you wipe off as much as you can. If there’s any standing oil on your pan, it won’t carbonize properly, and it’s going to get sticky and gummy, and will never harden properly. The seasoning is ruined, and you’ll have to start all over again.
@BlueberryBumblebees Even the smallest amount of oil will absolutely flow. Especially when it's hot. It might not go a long way, but you want the oil to flow into the pores of the iron and create a flat surface. Why would you have gravity working against you?
Will the baking of the seasoning cause the fire alarm to go off? I'm afraid heating above smoke point will cause too much smoke. I rent, and cannot leave door open for an hour to clear smokey air
If the goal is to be above smoke point for polymerization, why wouldn't you use an oil with lower smoke point to make the job easier?
why do i need to bake it? can't i just use the stove?
I think you can but the pan has to smoke up
The only oil I've been able to use with success was flax seed oil. All other oils tend to flake off while using.
Probably because you are not baking it hot enough or adding way too much oil
@Gohan11718 500 degrees in oven hot enough? I crank it in the oven for about 30-60 minutes. Then let it cool off naturally for about a half hour and reapply. Nothing else has worked, but flaxseed oil. That includes the end result, which is better, too. More of a non-stick as well. Also, wipe off what I can before baking so there is barely a film.
@onetweetygirl71 500 degrees for an hour is more than enough. I use grapeseed and other oils with no problem. Flax seeds smoke point is really low. I've heard long term it doesn't give a durable seasoning. Never used it so can't really say how well it works but any oil with a high smoke point works well if applied correctly. Cooling is also important as it helps the seasoning stick further.
I use olive oil as my maintenance oil for the pan, i seasoned it with vegetable oil though.
This works fine for me too. The smoke point for olive oil, Is above 400 degrees
@Amroth228 in the states, where it's way overprocessed, it does have a pretty high smoke point, but where it's appreciated an done properly it's much lower.
@@richardcagle5475you realize there is extra virgin olive oil in the US right?
@yordanpopov most of it is still overprocessed, even if it says extra virgin on the label. The stuff in the plastic jug at Walmart is fine for cooking, but it's definitely not the raw, unprocessed stuff you get from the better brands
Can use mustard oil
Ahhh, ok, that's why... thank you sir. Cheers.
The reason Flax oil is good for seasoning a pan is that its smoke point is low - 225f- and the polymerization can happen faster without heating your oven/pan to such high Temps as other oils.
So what is the correct temperature to set the oven on please?
Absolutely excellent information,
but what is the porpoise of the idiotic annoying sounds in background ???
It’s because he’s a soy boy
yeah lets just use synthetic seed oil and not the good stuff now that we have a good pan??
Also depends on the pan too. I had one that would not properly season.
Iron is iron.
Youre doing something wrong.
Surface of the skillet makes a big difference. I have several vintage and new "artisan" skillets. One of the new skillets strips almost to bare metal with each use. Doesn't hold seasoning.
Are skillets supposed to smoke up the house when seasoning??
It seems to be common. That's the reason I don't do it as much as I should.😊
@@donnabowman9059 hey thanks Donna .. I’ve been wondering am I doin something wrong or wats goin on ??
I’m doing it now and my whole place smells of burning oil. I opened all windows and have the fan blowing
Vegetable oil is terrible, use animal fat/ghee
Avocado, you need a more liquid oil
Use the skillet regularly and it will season rapidly. I like cooking baked chicken the fats that render at oven temps really work well
Why is there no consistency with people and cast iron ? One person said this the next said that . Who is right ?
It's best to do it yourself and experiment a bit to see what's best. At the end of the day it's a hunk of iron, it's pretty difficult to damage it beyond repair.
Like to maintain my pan I pretty much only ever use the stove
@@kallmeej9106
Sounds like the old adage. To many cooks in the kitchen . No one is really wrong.
Thanks for the advice. Be well !
I season my cast iron with olive oil and I’ve never had an issue. Had it for years.
Is peanut oil okay?
I just watched another video where the person said flaxseed oil works best? WHO DO I LISTEN TO!?
Avocado oil smoke point around 495 degrees. Grapeseed is good also. 😮
Yeah a few years ago I looked into this and everyone recommended flax. Honestly I don’t think the oil matters too much.
Nah. All them high smoke point, short chain oils suck. They make a nice smooth, nonstick surface at first, but they always cracked and peel off on me so quickly. I use lard now. Yup, pig fat, not shortening. Trust me, just do it
I've never had any luck with cast iron pans.
They always seem to put greasy bits into my food.. I'd rather use carbon steel.
.....clean your pan
You CAN use soap. Just not harsh detegent in a dishwasher.
I use lard.
If the whole point is to carbonize and polmerize the oil what’s the problem with using low smoke point oil? Most cast iron cooking goes pass the smoke point of high smoke point oil.
I always see people say this but never get an answer as to. Especially a lot of people favorite oil to use is shortening which has very low smoke point
Can you use ghee?
Which cast iron pan are you using in this video?
Stargazer
Corn oil?
Can I heat on the stove if my oven doesn’t work?
Yes. There are several videos explaining stovetop methods.
Thank you. I've been using olive oil this whole time 🤦♂️
This guy needs to watch how to properly season n clean a cast iron pan by Ken Rollings
Sorry to say but Kent does not give good advice on cleaning cast iron. Pretty much every cast-iron yt channel / Facebook group would disagree with his methods. Anyone who says that to clean a cast iron pan just chunk it in the fire has either A- been extremely lucky (which many have) or B- not done it enough to know that that method can warp and/or crack your cookware (as many have unfortunately found out amd can attest to this happening). I like Kent, love many of his recipes.. but it doesn't change the fact that some of his advice is just flat wrong. Happens to all of us.
Hmm how about stove seasoning. How long should I keep my pan on a stove and whats heat temp level? Thanks been doing it long time but i hit and miss at time. By that I mean seasoning at times becomes sticky probably due to too much oil or not properly clean surface or maybe i dis not hit the exact temp or all. I do have good season most of the time. I redo it to make sure its seasoned before keeping them. But I did it only by trial and error no specific science to base or follow. So I would appreciate an advise as I am to lazy nowadays😅
So this is what i do for stove top: heat the pan up to a higher heat, so like level 7 or 8 if its out of 10. I use use 8, but thats because i use avocado and has a ridiculously high smoke point. Other oils with a smoke point of lower than 450, level 7 should be fine. put a little bit of oil, like half a tablespoon (if you want start out with a 1 tablespoon and just wipe off excess oil) for a 12 inch pan. Get a paper towel and tongues and QUICKLY spread the oil around evenly, you want to see a nice shiny, smooth even layer, like the oil is almost invisible. Let it smoke for AT LEAST 10 minutes, i usually do 15-20, longer the better. If you have a cover for the pan, use it and ventilate the area well since the smoke can expose you to carcinogenic free radicals
So step 1: heat pan to a high heat (might take like 5-10 minutes)
Step 2: put a small amount of oil
Step 3: spread oil evenly & quickly around the pan with a paper towel and tongues (or anything that is high heat resistant to not burn your hand)
Step 4: oil should start smoking within a minute or two, if it doesnt increase the heat until it starts to smoke.
Step 5: cover (optional but preferred) and let it smoke for 10+ minutes.
Step 6: let it cool for a few hours (overnight if you can, its like paint, let it dry and cool)
The pan should have like a light to medium light brown color to it once done.
Dont.
It heats unevenly.
Also, many stove tops can actually get the pan too hot and bake the seasoning right off.
Why not use ghee?
Cast irons are so optioned and make it complicated for others
I use bacon grease or olive oil and never had a problem..
Good luck 😂 He forgot to add 'you're going to need it.'
No to seed oils. Extra virgin olive oil solves the heat
Hi do you know how often do I have to re season it? Do I have to wash it every single time I use it and then re season it? Or how does it work
I use wagyu fat supposed to use it everyday but sometimes I don’t 🤷🏾♂️
AVOCADO OIL FTW!
It doesn't matter to use an oil with high smoke point if you HAVE to cook it ABOVE its smoke point😅
Olive oil is from 350-470
this reminds me of the melted man incident- oH nO
Avocado oil is better than any of the ones he mentioned
Use grapeseed oil, avoid soy
Only if you already have one, if you don't, just buy a high quality stainless steel pan, your life will be easier without any significant drawback
Best option is bacon/pork grease. Just like the old-timers did it.
Wat will Flake off???
The oil
Flaxseed oil is recommended by cast iron skillet manufacturers. What are you talking about. It is literally a high heat oil. Where are you getting your data from?
can ya'll just agree on a single set of rules because everyone of you says everyone else is doing it wrong
There are many ways to season cast iron but this is the method that has worked the best for me.
Flax Seed Oil is literally the best oil to use...I call BS.
Vegetable oil? Never. Flax seed oil. Has very low smoke point to carbonize the pan. He just confused seasoning with cooking.
Use your barbecue if you have one. Gas barbecue. So you don't stink up your house.
Hi, I have a question.. how often do I have to re season? Or do I have to wash it every single time I use it and re season it every single time?
Worst oils ever mentioned lmao
false
What's false?
Flaxseed and Grapeseed oil are some of the best oils to use for coating in my opinion
All he stated to use are bad oils…
Bad for your health or bad for the pan?
Its not this complicated...
Beef fat?
Too much process.. I'd stick to stainless steel pans. Can't even remember to brush my teeth at night. 😂😂
Or cook a pack of bacon and call it a day.
So yeah, last item is not actually true.
OIL IS OIL!!!!! Use whatever oil you want. If your using your pots regularly then the oil you use won't matter.
I’ll pray for you
Rubbish. Flaxseed and olive oils are perfectly suited for cast iron pans.
This is terrible advice, use low smoke point? The whole point is to have it burn off!!! Flaxseed oil as thin of layers as you can and let it burn and smoke off like 10 times!!
seed brained
Those oils are shit, avocado oil all the way
Cook some bacon, problem solved
The biggest joke is that you can season it once to last forever. You can almost never get a permanent non stick coating. Basically if you just re season it on the stove all the time it will be great.
After you use it, clean it, dry out with a towel, then heat it to medium on the stove, add thin layer of oil, get it hot and turn off the heat. When it cools wipe off the excess oil.
You don't need to use the oven, heat is heat and it doesn't have to be so perfectly even. Sitting on a hot stove will make it as evenly hot as you need.
When you use it, always heat it empty before adding oil, then let the oil heat up, and only then add food.
Don't make a big deal about it.
This is just too much work. I barely have time to cook haha
😂
ya I always use my lodge skillets for everything but my girl won’t touch them she thinks it’s to complicated and dnt want to mess up my skillets 😂
Flaxseed oil is the best oil because it has the highest smoke point. You have no idea what you're talking about.
Did you mean to say “lowest” smoke point? You sure you know what you’re talking about? www.lodgecastiron.com/cleaning-and-care/cast-iron/oils-cast-iron-cooking-and-seasoning
looks pretty for wall hangers. not durable long term
Flaxseed oil is pure poison for cast iron!!! Flaxseed oil and Cas iron should not even b in the same sentence.
@@PrudentReviewsya brutha I’ve always heard not to use vegetable oil for seasoning and also I guess it’s really harmful to breath in that vegetable oil smoke ?? But is it supposed to smoke up my house when seasoning?? And also when I cook there’s a point unless I have my burner low my skillets smoke a lot while cooking is this normal?
Why am going to use evil seed oil on something that I thought was healthy???