How To Season Cast Iron Cookware
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- Опубліковано 10 тра 2020
- How To Season Cast Iron Cookware is a video where I show how to properly season a cast iron skillet.
#castiron #seasoning #howtoseason
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I was watching your video to get help in re-seasoning two of my cast iron skillets that I have unknowingly abused by not cleaning and storing them correctly. Your videos have given me so much information about taking care of cast iron cookware. I was actually going to take them to the landfill until I came across your site. Also I just have to say that I was surprised, pleasantly I might add, to hear you quoting scripture at the end of your video. How refreshing in these days to hear a man so boldly proclaim his faith during an instructional video. I have now definitely subscribed to your channel. Thank you and God bless you. Amen!
O😢y
After two of my favorite skillets started to lose their “non-stick” coatings, I decided to re-season a few cast iron skillets that I had inherited from my mother. Everyone that I asked about cast iron seasoning had a different opinion... the first UA-cam video that I watched told me to de-gunk my pans in vinegar, so I soaked & scrubbed over & over with little success. The next UA-cam video that I watched told me to use a wire wheel on the end of my drill. So I did the wire wheel, the vinegar and the scrubbing until I had pretty clean cast iron skillets. I seasoned them with Canola Oil (smoke point 400°F) in a 450° oven. Then I watched YOUR video about using “Easy-Off” oven cleaner and decided to try it to clean the last skillet from my mom’s inheritance. That method worked a treat! I subscribed to your channel straight away. I used your trick of having a spray bottle of vinegar for the flash rust, too. I seasoned that pan with Canola Oil, too. Then I watched your video about “EasyBeezy” and bought some from your website. Now, after using my skillets, I dry them and wipe on EasyBeezy with an old T-shirt rag. I’m wondering what the smoke point of EasyBeezy is... I really like it!!! SPeters
The base of my seasoning is mostly grapeseed oil. Grapeseed oil has a smoke point of 421 degrees. There is a blend of avocado oil in my seasoning as well. Avocado oil has a smoke point of over 500 Degrees. The avocado oil doesn't polymerize during the seasoning process because the temperature is not high enough but the grapeseed oil does. That combination gives you a hard polymerized layer with a layer of slickness that goes with it. I recommend that my seasoning is used between 480 degrees and 500 degrees Fahrenheit.
I’m one of those who pull the iron out at 300 and wipe again before going up to 500. It removes the oil that you may have missed initially. Perfect seasoning video, thank you for sharing.
You're absolutely welcome and thank you for watching.
I tip mine upside down and it seems to run off
I really enjoyed your video! Your method worked wonderfully! One of the best instructions I’ve seen. Thanks bunches!!
Thank you for your good information. I love cast iron. I don't have anything fancy, but I use it alot. After watching your video my daughter and I were inspired to season 10 pieces before packing them for a move. Those 10 will have to be stored for a while and I want them to be in good shape when I get them out later. Thanks again.
I really like your channel. Great. I use cast iron to cook, and am often finding it at yard sales and other discount stores. Thanks, now I know what to do with it and that it is possible to restore. Just a trick I found, I use welding gloves, not oven mitts, much more robust.
Thank you for the information!
Senior Dave, greetings from Newest Mexico.
some weeks ago I sent a some pictures of UFO's, we had no luck there. But I also mentioned a #7 BSR skillet that would not take a proper seasoning, I was ready to relegate it to "target" status if you recall. you suggested baking cornbread in it. SHAZAAM! after the first batch things were much improved . Now after two batches, it iscured as beautiflly as any of my other cast iron. A great trick. I don't know why it works, but it seems to.
Thanks!
I'm so glad that you were able to give it a Kickstart and it is now Performing well for you.
@@castIroncookware It is , thanks to you. Now I have another issue A Wagner #8 that is pretty weird, I'll send pictures once the rains start in earnest here, we are kinda on fire watch at present.
Great video also just received some of your easybeezy and I really like it as well. Keep up the good content
Good job Stephen! Love your video's!
Thank you so much and thank you for watching.
I just found your chanel today and ive been watching your videos since i need to get some of that easy beesy stuff from ya, love the vids 🙌
I'm glad that you found my channel and thank you so much for watching.
Thanks for the heads up
I just ordered some of you easybeezy oil. Hope all is well with you and your family, 🙏🏽
Great information on how to seasoning. I made sure to share it. 👍🏻
Thank you for watching and sharing.
Amen!!! And thank you for sharing that beautiful scripture!! God bless you and yours🙂
Thanks for your video and scripture Love cast iron myself have quite a few pans personally I season with any kind of oil I have around house no problem a eggs right out
Though the type of oil does make a difference, The seasoning process is the #1 reason for good or bad results. Sounds as though you have got that part dialed in perfectly.
God bless you sir and thank now i know how to geter done
great show. thnks
You're welcome and thank you for watching
wow u r the best !!!
I am working on my first piece of cast iron restoration, an extremely rusty 1800's No 8 kettle. Have been following your videos which have proven very helpful. Any advice on seasoning the inside especially the spout area?
I've never done one of those. I'm hoping to try it one day. I would suggest using a high smoke point oil. Grape seed oil would be my recommendation.
I've seen videos on flax seed oil for seasoning both cast iron and carbon steel pans. Can you give us some insight on flax seed oil?
I love watching your videos. What I love the most is the scripture you share at the end. God bless you brother. I do have a question. The one thing that videos have in common about seasoning is they all say to do it three times. I feel kinda stupid asking because I think the answer is obvious. But maybe not. Can you do more then that? When I season my cast iron can I do 4 or 5 coats when I season them? Or is there a reason to stop at 3? Thanks. I look forward to watching more of your videos and being part of the Facebook group. God bless.
They best seasoning usually takes place during actual cooking. The 3 layers that I put on there are mainly a kick starter for that process. Occasionly I will do more than 3 layers. Espacially if I'm not planning on using that piece for a while. Of course some cast iron takes seasoning better than others.
Hi, I bought a pre seasoned cast iron skillet.
I used it once to fry fish, then wiped it out with oil (never putting it in the oven) was told if I used it oven seasoning wasn’t necessary. I pulled it out to use it again, the inside looks okay, but the bottom looks a lil odd. I want it to look uniform all over, what should I do? I can send pictures. I’m really in love with castor iron and want to treat it with the respect it deserves. I went out and bought grape seed oil just for the pan.
I'm new to your channel and I love it. Your explanation of care, what to look for is exactly what I needed. The bonus is the scripture at the end of your videos. My mother in law gave me a couple of cast iron pans that were sitting year after year in the rain and sun. I took them home and tried to season them with just my self knowledge (which didn't work too well) and there was always rust. My mother and grandmother are gone now, so I couldn't ask their advice. I'm glad I found your channel. Now I know how not to make them gooey and to keep the vinegar mixture at hand. Thank you. Now how would I buy your seasoning?
Much love from California
I'm so glad that you're getting to enjoy those pieces that were passed down to you. It is awesome to have personal items full of history and memories. You can find my seasoning at cicookware.com
Thanks for reminding me what to do during this light rain bro.
Lodge stopped using the #8 size number somewhere around the 1990s, so that pan is still at least 20 years old. :)
Awesome! I'm going to have to put together a little cheat sheet where I can learn the different years that Lodge made changes. I'm sure it will be a large list with as many years as they have been in business.
Good video and a very good Word, Amen brother!
hey steven, how about a vid specifically on ''chef's skillets''. i have a wagner that is 9'' across the top, but much smaller at the bottom due to the profile. i have been using it daily since i broke my old gate marked #6 pan. i don't know who makes them except for wagner, or if there are different sizes. at first i was skeptical of them since they don't hold as much as a straight sided pan, and they are so sporty looking. they remind me of a wok hybrid. but now that i have been using it, i like it a lot. i want a larger one so that the bottom covers completely over the burner. what do you think?
I only have one chefs skillet and I never use it because it was stripped with a wire wheel before I got it. I don't run across those very often but they were manufactured by different makers. The largest one that I have seen is the number 9 but I'm sure there are larger ones. Carbon steel could also be an option. I think some of those are even larger.
Thank you for your videos. Although I don't collect, I use cast iron a lot. Specifically my Best Duty #3 Potjie Pot. Do you have any experience with the South African counterpart to the Dutch Oven? Cheers, and best regards.
No I haven't. I will have to look into it.
Square cornbread pan lost seasoning on half of bottom can half be reasoned or strip and start over
You can just keep adding seasoning and it will eventually even out.
do you need to season until it's dark? I have what appears to be a lodge skillet with animal graphic on the back. and the color was gray and rusty when purhcased, after seasoning it started to darken after 3rd round but not as dark as the ones you season..
GOOD WORD GOD BLESS
Hi Stephen I have a question: Have you ever seen any Atlanta Stove Works skillets or pots/spiders or camp ovens?
I have seen them online and in pictures but so far all I have seen in person is the Sportsman's Grill and a couple of stoves.
Heeellllppp..I have a piece of cast iron and i don't have a clue what it is or what it was used for,if possible could i send you picture's of it? It look's like a griddle but has slot's across the center and the only mark's on it is a number 4 1/2 on the handle and it also has a gate mark on it..Any help would be appreciated greatly!! Thank You!!
Hey, thanks for your great video. I am new cast iron collecting. I have just started restoring CI. When I am stripping a pan, first I use a lye bath followed by 4 - 6 hours in the E-tank. My question is how clean do I need to get a pan before I start the seasoning process? Does it have to be spotless? Completely free of all former seasoning and carbon buildup? I want to sell the pans that I restore. Thanks.
There are some stains that will never go away. Sometimes you you just have to use judgement on when to end the stripping process and start seasoning.
I am just starting out with a old deep dis skillet daddy just gave me. I have avocado, vegetable and olive oil on hand, have you ever used avocado oil and how would it be best used, applied? So many different advice points on then internet. Is it any good ect.? Thanks
Avocado oil works great but the smoke point is really high. About 520F. A lot of older ovens do not go that high. I have tested many different oils and blends and have found that Grapeseed oil is the best and Avocado comes in at a very close second. Grapeseed oil has a smoke point of 421F that makes it easier to get to the smoke point for it to polymerize I do use a small amount of avocado oil in my Easy Beezy Blend but the main oil is grapeseed oil. It took a lot of testing to get it right and remains a trade secret. I hope that this answers your question. Bye the way, no pressure intended but if you would like to try my Easy Beezy Blend, you can find it at easybeezy.com
How long do you wait after each round before you put on the next coat? The pan is always super hot afterwards. Do I take the pan out of the oven and wait until it's completely cool? Do I leave it in the oven until it's cool? Please provide more info thank you 😊
I usually start the next round when it is cool enough to handle. Somewere around 200ﾟF.
If you do get that splotchy look from too much oil. Is there something you can do to remedy that? Or just don't do again the next time you season?
It will eventually fill in with use.
@@castIroncookware thanks
Perfect, love the scripture. My sisters mom I law who lived with her used to get the cast iron pans and put em in the oven and turn the oven to self clean. I said no it takes the seasoning off. She didnt like the build up of crud on the edges of cast irons pans.
The Self Cleaning Cycle will definitely strip the the cast iron but may also cause damage that may not be noticed till later on.
How do Itell the worth of a pan. Will you look at pictures sent and help with that
Should I go up to 535 degrees if my smoke point is 485? Or is 500 the max I should go up to?
Do you always have to let it cool down to 200 or so between seasoning coats?
Not so much but it is a lot easier to handle.
Can I use any cooking oil for seasoning? Any recommendation for a specific kind? Any kind not to use? Thank you!
Most cooking oil will work just fine. However some are better than others. My favorite stand-alone oil is grapeseed oil. I have tried a lot of different oils and some do not perform very well. Coconut oil does not do as well as I thought it we would. A lot of people use canola oil but I personally don't like it. I like the bees wax blends the best. There are several on the market. Most of them perform pretty well. Easy Beezy is a blend that I developed myself and it works great.
Cast Iron Cookware Thank you! Very helpful. Bless,
So do you skip the oil and buff part before sticking it in the oven for the 3rd time? Got my EasyBeezy in the mail, and I'm ready to get started, wish me luck
Working on my mother's old Griswolds #9 and #6
Liked the info on how 2 season a cast iron skillet. I have done a couple of skillets but when I get done they have a bronze looking color not black can u help me and let me know where or what I'm doing wrong? Thxs
Some pieces will stay bronze for quite a while. Every piece is different. You may try using higher heat on the seasoning process.
@@castIroncookware thxs 4 the reply
How often does this need to be done?
What kind of towel do you use to wipe the pans?
My favorite seasoning cloth material is old T-shirt material. I also use paper towels to wipe out after cooking when it is not to cruddy.
My friends griddle has bumps all over. What is it n how do I get rid of it?
It's really hard to say what that could be without pictures. You're welcome to send song to my email address and I will do my best to help figure it out. lovemyci@charter.net is my email address.
You put the pan in the 500 deg oven for one hour. Do you then turn off the oven and let it cool down in the oven? For how long do you let it cool down? Do you put the pan in and turn on the oven and let it reach 500, or do you wait for it to pre-heat to 500 before putting it in the pan? Thanks
As long as the piece remains in the oven above the smoke point of the oil that you are using for over 30 minutes, you should be fine. As soon as the piece cools down to the point where you can handle it again, you can start the process again.
@@castIroncookware Thank you. So you put the pan in the oven and set the temp to 500 (above the smoke point) and let it reach that temp, then start your timer for an hour. Then turn off the oven and let it cool down? Sorry to be so dense. 🙂
What if I didn't let it get warm first? Also, I had to do two lye baths the first one leaked out however I have no idea how as I couldn't find any holes. The second time I put it into a different bucket and after putting the lid on, I put two garbage bags around them to see if that would help. It seemed to work but after about a week and a half I notice the lye was leaking out again??? How on earth did that happen??? I took the pan out and washed it and just wanted to get it into the oven as soon as possible so I rubbed it with grapeseed oil and put it in the oven. I had not watched this video yet? It's still in the oven on the first coat I hope it turns out? Lots of work!
It is a lot of work but well worth it. I have heard of some types of plastic not holding up as well.
Good NEWS - it came out beautifully in spite of all my mistakes. I even took two separate days to season and bake.
Hello sir,,
My oven only goes up to 450 then the broiler mode.
My question is,,
What is the lowest heat that can be used to season and can it be done on a burner ??
Also, after pan is seasoned and you been cooking Ribeyes, one has cleaned it after cooking, ???
Can I use cook top burner to reapply some oil to protect it while I am not using it..??
The temperature has a lot to do with the smoke point of the particular oil that you're using. Unless you're using avocado oil, most other oils only go to about 420ﾟF. Going 10 or 20ﾟ above the smoke point will work great. And yes, you can do a stove top seasoning but there might be some smoke involved. L o l.
How do we purchase your Easy Beezy cast iron seasoning?
It's available on my website. cicookware.com there should also be a link to the website in the video description.
Can I use crisco oil to season my pots
Most oils will work fine. Some are better than others. Especially the high smoke point oils. Some blends are also better than a single oil. Most people do alright with Crisco.
I have killed many hot pads and mits. So tell me about your mit?
Also what was Moses mothers name?
Oven mitts do not last me very long either. I believe her name was Jochebed.
Mine always gets marks on the top edge of the pan where it touches my oven rack. How do I avoid that?
Wipe away as much of it as long as you possibly can. Less is best.
How do you order your coating product?
You can find my Easy Beezy cast iron seasoning on my website easybeezy.com
how can I purchase Easy Breezy cast iron season?
You can find Easy Beezy on my website. cicookware.com
Thank you so much for the Word of God. I have a question. What if you cast iron is sticky. Do you need to put it in lye and reseason it as you just did? My corn Cast Iron is new, well one peice, and of coarse I seasoned it wrong and it is sticky. I have washed it and washed it but it is still sticky. I guess I need to just put it in lye too. thank you for your time. Be blessed...
If you wash it with dish soap and water, then put it in the oven for about an hour at 500 degrees, all of the sticky should go away. That sticky is all the has not quite polymerized. Once it has polymerized oh, you should be good. It may look a little bit splotchy at first but it will get better.
@@castIroncookware Thank you I will do that. God bless
"capillary action"
375 to 385 seems like a good range to season
It really has a lot to do with the particular oil that your using. Some oils have a higher smoke point than others. I personally use grapeseed oil and it has a smoke point of 420ﾟ which requires higher temperatures.
@@castIroncookware I use grapeseed as well but how much should I let it smoke?
@@kevinmael3862 About 30 minutes after it reaches the spoke point is fine. That gives it a chance to polymerize.
Why is it when I strip mine down to bare metal it's noticably shinny steel. But when you do it, it still looks black. Is it just the camera or something else?
It could have a little something to do with a camera and Lighting. When I strip a piece of cast iron down, it usually looks gunmetal gray to the naked eye. I never use power tools will that process. I will usually use electrolysis or lye.
@@castIroncookware right, I do a warm vinegar bath, steel wool scrub then maybe back in the vinegar or if the seasoning let's go, I'll do a couple hours in the electrolysis. Comes out brand new. If that dosent work, then I might do a little wire brush work or camp fire Technic. After that it's pretty much brand new steel and on to the seasoning. Normally ,3 flax seed cycles and if I'm feeling froggy a cycle of Crisco then bacon grease. Comes out black as tar and slick as snot.
@@castIroncookware warm vinegar bath, incase your wondering. Fish tank heater. Works really good
"The rough surface of the cast iron " is what people are saying are "pores"
I agree. Rough but not porous.
Price by dize vize add plse
Hey, I sent you pics of what I think is a bsr red Mountain #9 underline in dm on instagram. Do you mind taking a look?
I will be glad to take a look at it but I have not seen it yet. If you would rather email me oh, my email address is: lovemyci@charter.net
Cast Iron Cookware thank you. Email is on the way.
Correction captian, Cast Iron DOES have pores.
The best part is the scripture reading ate the end. thanks
What’s accent do you have? 🤔
Love the scripture reading.
Thanks and praise be to our Savior Jesus Christ, Who loved us and washed us in His own blood, Who then was raised from the dead.
I wish I could watch videos about cast iron without unexpectedly having Bible verses forced upon me.
Why heat up an entire oven just to heat up one piece of iron? Why can't you just stick it on a stove burner?
cast iron is not porous ?! really ?
Cast iron has a very rough surface on a microscopic level but not porous.
Yes it's 'cookware', though when you care for it, it is a frying pan. Its medium is heat and lard (though butter or oil will do). Never smoke a pan for cooking. The proper heat for cooking is when the pan smokes. If your pan does not attract flies it is too clean - not dripping is clean enough. Turn upside down to deter mice. If you have to throw something, throw the spouse at the pan.
Cast iron is porous... Please don't give false info.
Cast iron's other unique property is that, unlike aluminum, copper and stainless steel, it is actually porous. That's because as the liquid metal solidifies in the mold, it shrinks and if more liquid isn't fed in fast enough to make up for the shrinkage, the lost volume shows up as internal pores. Again, that may sound like a disadvantage, and indeed it would be if you tried to use a new cast-iron skillet straight from the store. Foods would stick to it like crazy, because microscopic threads of food would get caught in the holes. But it is cast iron's porosity that allows it to develop a smooth, black, nonstick, "seasoned" surface.
There is a huge debate on that subject. Once you get down to the molecular level of anything you have space between the atoms. I suppose the problem with the argument to weather cast iron is porous or not has to do with the definition of the word porus. Though I do respect your opinion, I do not feel that I'm putting out false information.
Porous means liquid or air can pass through. CI is not.
@@jasonsharer5432 Porous also means "full of pores."
Good till the bible was whiped out. Sorry.
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