How Often Do You Season A Cast Iron Skillet?
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- Опубліковано 31 січ 2022
- Recently I was asked, “How Often Should You Season A Cast Iron Skillet?” Of course, the best way to care for a Lodge cast iron skillet or any brand of cast iron is to keep it clean and maintain the seasoning. But, how many times do I need to season my new cast iron?
Maintaining a good seasoning base is what Mr. Cast Iron explains in this video!
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Do I Need To Season A New Lodge Cast Iron Skillet? ua-cam.com/video/W3wVlL0PxjU/v-deo.html
Mike the G.O.A.T.
Ian is the Man!!
Easy for me to season in the summertime.. no smoke alarm outside. Thank you for the advice, Mike. Stay safe and stay warm
Ain’t that the truth? I don’t know how many times I have set the alarm off, lol! Thanks for stopping by and sharing with us, Sean!
No matter the method, cast iron sure looks pretty when nicely seasoned 😊
Very true, Bobbi! Yes, I love the slick black sheen a well-seasoned skillet has! Thanks again for sharing with us, my friend!
Very helpful advice, as usual!
Thanks Anna! I’m happy to hear that!
Mike you always amaze me with your great tutorials and useful information! This is needed info for me!
Thank you, Melissa! I’m happy to hear you find it helps, my friend! Have a great weekend!
Hey Mike!! Yet another great video!! Thank you for making it simple, quick, and easy, but most of all, thank you for making it so dog-gone accurate and right on the money!! Great information, great job, keep’em coming bud!!
You’re welcome, and thank you too, Rick. I sure appreciate your feedback and confidence, my friend. We are trying to help folks cook in and maintain the best cooking pans ever!
Another great informative video Mike! Stay Safe 👍🇬🇧
Thanks again Steve. How many times do you generally season your new cast iron?
Such excellent info, as usual Mike! I'm feeling like we need to take our main pan all the way down, but this is great to think about for our regular maintenance. Thank you!
You’re welcome, and thank you too, Susan. Sometimes we may need to strip them down and start fresh. Thanks again for stopping by and sharing your thoughts with us, my friend! Have a great day!
MIke!!!!! Excellent tutorial. When I get my hands on a cast iron pan your channel will be so helpful with such a wealth of information on all things cast iron! Take care up there Brother and have an awesome rest of your week!!!
Thanks again, Patrick! I have faith that you will do just fine with cast iron! Thanks for all you do, my brother! Take care of yourself, bud!
This is good advice. We inherited 3 different sized cast iron pans from my wife's family, And they have to be 50 to 60 years old. They work great And I'm not sure they actually need seasoning after these many years
Thank you! Since they are from a family member and they look good, I would wash them really well and cook in them as long as they didn't do anything but cook in them before. If you're not comfortable or unsure where or what they have been through, you may want to go ahead and strip them down and re-season them, so you know exactly where you are with them.
@@MrCastIron We've actually had them for quite some time period they were at our summer place in Michigan. And someone had the bright idea to get a glass topped stove, So we couldn't use the cast iron on the new stove in Michigan. We've probably had them for close to 20 years in our house. They're indestructible and work just like new
I see. Well you should be able to use them on a glass-top stove. At least I have on the oven I use at work anyway. You just can be rough and move them around a bunch or you could scratch the glass but you should be ok.
I didn’t think anybody liked cast iron as much as I do , I’m thankful for finding your channel and able to watch , I talk about cast iron at my work they all look at me like
I’m crazy there all about the Teflon non stick , thanks again enjoy your channel.
Well, I’m glad you found us too, Henry! Not everyone is into cast iron, but there are a lot of us who are!
Great points made Mike!
Thanks again Paulie! I sure appreciate you buddy!
That's exactly how I was showed how to do it.. I enjoy watching your videos...
Thanks Thomas! I appreciate you sharing with us my friend!
Great info Mike! Kudos!
Thanks buddy!
this is great! so we can keep our CI looking good!
Good deal! Thanks for checking it out, my friend!
Very helpful for a newbee like me! Thanks so much.
You’re welcome, and thank you too, my friend! Don’t forget to subscribe if you haven’t already so. That way, you will get our new content as we publish it!
@@MrCastIron I am subscribed and am enjoying my cast iron skillets thanks to your tips and advice!!!
That is awesome! Thank you sir!
Hope you're doing well Mike! Another great topic and video! Thanks for your expertise brother. - Mac
You’re welcome, and thank you, Mac! We are doing pretty good, and I hope you guys are too!?
@@MrCastIron little by little my friend. Lots of sickness where we work and I think maybe my wife is feeling it. Other than that we're blessed.
Good information thanks for sharing.
You’re welcome! Thanks for stopping by and checking it out, my friend!
After 10 years I finally got my pre seasoned lodge where I like it! Well, not really that long, but I felt like it definitely needed some help after we bought it too
It’s a great thing to get them in the shape you want them, ain’t it!?
Just love some old cast iron skillets Mike. I guess you have to show the new ones some love up front. Wonder what Great Grandma did or if they even called it seasoning back then? Whatever they did works! Great video Bud!
Thanks Big Rob! Yeah, they just cooked bacon and sausage and made their own lard to season cast iron with back then.
The factory seasoning tends to flake off after a while, so it doesn't hurt to give it a few coats- great helpful video!
Great point Kev! How many times do you generally season yours?
@@MrCastIron I'll do 2-3 coats with Pam or crisco, then recommend cooking and regular maintenance 🍳🍳
I haven't ever used Pam, but I use Crisco a lot. It doesn't seem to stink up the house as much as some of the other oils do.
Nice
Thanks again my friend!
Great tip Mike. Of course everyone that has CI has there own way to do this. What is the right way to do it? LOL I Don't know but my way works really good just as yours does.
Thanks Billy. Yes, it’s so simple to season cast iron and keep them in good shape. Every kind of oil works, but like you say, you have to find what works for you and stick with it! Great stuff, buddy, and I sure appreciate you sharing your thoughts with us, my friend!
Good question and great answer! I’m with you I generally will do 2-3 seasonings, never bothered taking a new pan all the way down. After that just cook on it and never had any issues. Hope y’all have a great week!
Thanks, Charley! Yeah, I feel 2-3 is just fine. I haven’t stripped a new one down either. Some say that you should, but so far, none of mine have ever chipped or flaked off. We sure appreciate you sharing your thoughts with us, my friend! I hope you have a great week too!
I didn't know to leave it in the oven turned off to cool down. Will do that from now on.
Not everyone does but the reason I do it is because it gives it more time to cure out as it cools down! Thanks again, Debbie! We sure appreciate you, my friend!
Hey Mike…I have several Lodge skillets and most have a rough texture, which common to that brand. One of those I got really slick by just cooking in it a lot. Many say the only way to get a Lodge slick is to strip it down then re-season it. The skillet in your video looks super slick. Did it come like that? I think you mentioned that it’s new. Is it a specific model of Lodge? Thanks so much!
No, I just cook in mine, Richard. I don’t grind or sand any of my cast iron either. Cooking in them is the best thing you can do in my opinion!
I agree. That’s how I got that one skillet slick as ice. Thanks
You’re welcome anytime, Richard!
How "Often" Do You Season A Cast Iron Skillet? I think what this question is, After
each use? Once a week? Once a month? I know you've explained this before, and
a lot of different things would factor into this, how often is it used? What was
cooked in it? (Acidy foods) Did it get away from you and burn on? How old is it?
How did you clean it? Maybe you cooked in it last night and are cleaning it the next
day (Lord Forbid) It's all about maintenance. Maybe do a basic video on overall care.
Maybe tag your "How to Clean and Season Cast Iron" playlist. Just my Curious
George screaming at me! 😃 You're crowding 3k subs. Many of the newer subs
haven't seen the older ones you've done. Repetitious for some of us, but still
get a full watch and a Thumbs Up from the loyal.
I see some nasty weather comin' your way. Stay safe and warm you two.
Mark n Rosa
You and I think a lot alike, Mark. Those are some great additions and many I have thought of but haven’t addressed….yet, lol! Yes, we are closing in on 3k and looking forward to continued growth this year. Teresa and I are doing good and getting ready for this ice storm headed our way. Take care, buddy, and thanks again for sharing your thoughts with us, my friend!
@@MrCastIron 👍
You did it 3 times , so my question is did you cool down each time if so is that necessary? Or did you bake it 1 hrs then throw on more bake an 1 hour slap on more bake then natural cool down at end
Yes, I always let us cool down at least enough to apply another coat. Most of the time, it cools down overnight.
How often after the 3 times should you Season ? Or is is good forever after that
Great questions, my friend! 3 times will establish a good base coat of seasoning, but as you continue to cook in them, it adds to that. I can’t say it’s good forever because other factors may damage the seasoning. But the good thing is it can be fixed!
My question is.. what to with it after each use? Just wash dry and store it for the next use? Or do i have to season after each use?
Great question my friend! I made this video and hope it helps. How To Season A Cast Iron Skillet On The Stove
ua-cam.com/video/Q4gjk7_SXMs/v-deo.html
This doesn't answer the question the title. I don't want to know how many times you do a seasoning cycle before you first use it. I want to know what are the signs AFTER you have used it a while that it needs a complete re-seasoning (in the oven) as opposed to just oiling it.
Thanks for sharing this with us, my friend but seasoning doesn’t have to be done but maybe once or twice a year if you choose to. Once I have seasoned mine, I maintain it by washing, drying, and oiling. I don’t have to bake it repeatedly, and neither do you! Thanks again for the great question, though!
Being that you're supposed to grease or oil your pan each time you cook, you're naturally reseasoning each time just through the cooking process, especially with fatty foods. Even when we cook acidic foods we never have a problem.
The only times I've gone through the oven process to reseason was when I had a new pan, and I might just throw a couple more pans into the oven along with the new one, for good measure.
How often do you season the bottom of the pan? Thanks!
Hey Alex that’s a great question! I oil mine lightly every time.
@@MrCastIron thanks for the response!
Anytime my friend!
Instead of Crisco will lard work?
Yes it will.
Yes salah kenalan Indonesia
Yes!!??
What do you have to do with a cast iron pan that is rusted and I bought from an auction?
You can soak it in vinegar and then scrub your heart out
Will that get the old food particles and whatever off it?
Then do I go through the reseasoning procedure?
Great questions and answers. I made this video and I hope it helps. What To Do With A Rusty Cast Iron Skillet
ua-cam.com/video/BxmFDAuOzPI/v-deo.html
Why do you season cast iron on the outside when it’s going to be on heat of flame?
Thanks Drake! Excellent question! The reason you want to season the outside, as well as the inside, is to help protect the cast iron from rusting. Because it is on the flame that will weaken the seasoning each time we use it, so we regularly apply more to compensate for that. Thanks again for a great question, my friend!
I think the first step after washing I would have heated up the cast iron skillet 200° in the oven for 20 minutes. To open up the pores in the cast iron so the grease can absorb into the iron then bake in the oven for 350° for an hour then cool down. That's what I do
Yes, sir, I know some do it that way, but the water evaporates when heated, leaving the oil to absorb into the pan. I haven’t ever had any issues with it, so either way is ok, I suppose! Thanks for sharing your thoughts and feedback with us, my friend! We need more of it!
Forgot to answer the question. How many times do I season it
Are you sure?
I don’t understand. Do you wash a skillet with soap and water prior to each seasoning? How often do you season? This video was basically how to season, but not how often. Quite misleading.
Hey Joey, thanks for the questions, and I’m sorry if I didn’t explain it clearly enough. There is a difference between seasoning and just maintenance oiling. If you are seasoning for the first time, I always wash them down with soap and water. After that, I simply oil it down every time after cooking in them. I hope this helps, my friend! If not, let me know, ok!?
At first between original seasonings the only time you wash it us after removing the new label and it only has the PREseasining on it, then season, wipe down real good, put in that hot oven ( upside down)for an hr, then after that hr let it cool to be able to touch it without getting burned, seasoning goes on that warm pan again and back in oven for its second seasoned bake for an hr.( personally I season mine up to 5 times, that first day after its original wash down)...then its ready to use, after each use, depending on what you cooked there shouldn't be anything really stuck on it it can be just wiped out with paper towels and a light coat if oil on just its cooking surface while still warm, the reason I do it while warm is the cast iron has pores kinda as ur skin does, the oil sinks in better while the pores are warm and open, warm it on a burner and heat the oil in, wipe down the inside surface....then it can be put up for next use, I do the light oil after ever use unless I'm frying bacon in it...the bacon has oils that you just wipe out real good as if ur drying it...if it has stuck on bits, put hot water in with a few drops of dish soap and scrub inside, rinse quickly, dry and put on heat to get it warm to reoil cooking area, wipe out and its done...it may sound like a lot of work but it's really not, it just becomes a fast deal after you do it a few times, it should last for generations if its done right...the reason you oil it after cooking so no exposed pores flash rust, it is a raw kinda metal, and the seasoning process makes it almost purely stick proof...but if you use metal utensils in it as many pol do you can scratch the original seasonings you did and make it weak with seasoning in the pores, so thats the need for the extra steps...but cast iron is one of the best even heat cooking utensils there is, the pan absorbs the heat source all over pretty even unless the heat is too high when cooking, then it can get that hit spot area but typically it won't if you've done the seasoning well...hope that clears up what you feel wasn't clear?
There’s that towel again 🤦♀️ 😂 Great tips Mr. Cast Iron!
Thank you! Yes! Thank you for pointing that out lol!