Practically still raw? 😂💀 look I’m not trying to judge but as a crispy fries lover I was like OH GOD he’s taking them out?! Why?! 🥲 but you do you man! Loved the video!! 👍🏼
I only clicked the vid because I saw the word Falkirk. Falkirk is a town in Scotland that I lived in during the early 90s. It had an old iron factory that has now been knocked down but was opened in 1760. So an old Cast-iron pot with Falkirk on it, I have to watch 😀
This was interesting to me as I was born and raised in Falkirk, Scotland. It was a centre of the iron and steel industry supplying material to the ship industry of Clydeside in Glasgow and of course making lots of other items. It all ended at the end of WW11. Nice to see an old pot restored. Thanks for the memories.
@@christianraxo7535 Not sure what you mean. However I should correct my words.The industry started to decline as the shipbuilding declined but there were lots of items made in the foundries for quite a time after the war and shipped around the world. All of the men in my family worked in the foundry. My father and uncle were iron moulders.
I believe that pot was made by Durban Falkirk company in SA. They are very common as well as the typical 3-leg pots (I have a 3 leg Falkirk pot I bought in 1975 and still going strong) That is a size 3 and they are still around in SA. There most probably is a connection with the foundry in Scotland as Natal in SA has so many towns named by Scottish immigrants/emigrants after their home towns. Durban Falkirk foundry is a very old Company.
The most overlooked thing in a good skillet.. anytime anyone ask me what I do to keep my ovens and skillets non stick I tell them "I use them ! " Sure seasoning is important but a good finish takes time and use.
Cast iron rules.have old deep skillet w/ nipple lid that drips condensed moisture back into pan as it cooks so nothing ever burns or scorches.baked many pans of biscuits+blueberry muffins over campfire as well as taters,bacon+eggs, pot roast × venison cabbage casseroles! Nothing cooks better..Can always wear as helmet when bullets start to fly LOL😉😃😀
I only just recently discovered cast iron as a cooking surface... I can't believe I haven't found it sooner! For all the non-stick coatings I've tried, nothing is as 'non-stick' as seasoned cast iron. No matter what I do, I always have fried eggs stick to everything, except cast iron... they always come out in one clean go. It's like we had already invented the wheel, but people kept trying triangles or squares - cast iron was right the first time.
I got mine at a thrift store. No one wanted it. I used steel wool to clean it then washed with soap and water. Dried it on the stove and did many many layers of olive oil to cure it. Olive oil and heat, olive oil and heat. Over and over. I’ve had it for years. I love that pan. I love all my cast iron. Best non stick over all great pans. I only make rice in my cast iron pot cuz it only comes out perfect in that pot for some reason. Never found a better pot for cooking rice. You did a loving and beautiful job on this treasure
Everyone's a critic...that old Dutch oven was made for a campfire. Lid was made for putting hot coals on to bake biscuits. I love it. Use mine a lot for roast. Makes a cheap cut of meat taste tender and good.
We made sure our local Boy Scout Troop had several for their various campouts throughout the year. As long as you kept it cleaned properly and seasoned (I would never take a drill with a grinder or have it sandblasted), those cast iron Dutch Ovens lasted generations.
I have been collecting old cast iron skillets and Dutch ovens for a few years now. I have a few favorites. One skillet was like the pot you restored. Steel wool and elbow grease was what I did. Now I fry anything without sticking. Cast iron rules.
I have my grandparents cast iron pans. I'm trying to keep the coating for non stick from when they had them. They were married in 1920 so this is old stuff.
Always do a lead test when you get an old cast iron pot. They were commonly used as melting pots in the past, test them especially if they are then abandoned outside to get all rusted like that.
To make the perfect crispy fries you have to fry them in two stages. Let them cool after the first frying. Greetings from Belgium where we make the best fries in the world.
I was literally waiting for him to crank up the heat. I watched with horror as the flame went down, not up, and then the salt grinder came out. Yummy oily blanched potato lol!!
It’s not just the double frying that helps but a major factor is getting the right high temp. The temp when the potato was put in was too low. The frying process should be borderline violent bubbling. A slow gentle bubbling = not high enough temp.
To test the oil temp, add a crust of bread to the oil first. When it's dark brown add the chopped up potatoes. Then you don't have a few at the beginning that aren't cooked properly. Also after the chips have been removed add a fresh crust so that the oil doesn't burn when it's cooling down.
Another method for treating the rust.... grind it until it looks pretty much all out, then grind it again, but this time apply oil before the grinding (This seals out any moisture as you grind it), and THEN clean it all out with a few cloth rags (in this video you only used one paper towel). Remember that when you grind or sandblast iron, it's VERY suseptable to rust, just from the humidity in the air. If you don't do this step, there's a good chance of rust happening under the seasoning. After this cleaning, apply more oil. After this, season it a few times with clarified butter. Great video.
Have you tried just burning off the rust? I read about putting the ironware in a wood burning stove and letting it heat until rust burns away. After cooling, season as usual. Haven't tried this one yet myself.
For the rest of us just put it in the oven for about two hours on a self-cleaning cycle and it will come out, if not in perfect condition, but near perfect condition ready for re-seasoning. It would be nice to have all of these tools, but the oven method is much, much easier. I did enjoy the video.
@@jenynz5334 Jen, it will vary from unit to unit. It is between 500 and 800 degrees. I think I would try 500 Fahrenheit for an hour and check the results. I do know I have tried many things for cast iron except for all the equipment the person making this video. I know no one that has those things and by far, the easiest way is with the oven. You will know if there is progress by the rust that is on the floor of the oven. Put the skillet in upside down. The only other simple way is with a drill and a metal brush. That may be your only alternative. Sorry I am not much help.
We all know the best way to season a pan is .. 'our way' lol I use cast iron exclusively and I have restored quite a few using quite a few different methods. I've sanded.. wire wheeled .. burnt .. steel wooled .. soaked in vinegar .. oven cleaner.. you name it. All worked eventually. Get the finish you prefer and USE IT ! Fry more bacon.. I'll help you eat it !! lol
So true, so many people complaining about my proces. There are a whole bunch of methods. I am not showing how to restore it. I am showing how I restored mine. That does not mean you have to do it this way hahaha damn some people love to be difficult.
Yeah, I prefer watching people use chemical destoration methods for some reason, but as long as it gets the job done, whatever works for you is the way to go!
Nice find and restoration! I One tip - you should really avoid using paper towels to dry or remove excess oil. It's very high lint and leaves behind a lot of debri. Use an old t-shirt or rang instead for your next cookware restoration.
I got two cast iron pans from the thrift store. I completely clean and reseason them. They went from looking rusty and full of caked on crud to looking so nice and nonstick lol. I love my cast iron pots and pans. Awesome job on yours.
Even I'm into cast iron cookware but I guess I goofed up when I bought a cast iron grill plate and a press instead of those panini sandwich makers....it's bulky for my toughened glass gas top and I haven't to date used it for making sandwiches or grilling patties or making a tandoori dish....hope it's not a bad buy....but my collection includes a skillet, a kadhai, a dosa tawa, an appe maker and this grill plate and a press....all cast iron and I love my collection. The second fetish is for earthen cookware......good for slow cooking and an earthen curd setter. Getting back to the old eras ,aren't we??
Even with new cast iron I usually sand the bottom of the inside as smooth as I can get it. That’s about the only difference with the very expensive brands. The amount of work they do after the pans come out of the mold. Very nice work; I wish I had a blast cabinet.🔥👍
I have a cheap lodge brand skillet that came "pre-seasoned" It was about as smooth as sandpaper. I took all of it off inside and out then re-seasoned it. It works just as well as some of my much more expensive ones.
100% agree with you Damon. I like Lodge, but I always take the skillets and dutch ovens and use and angle grinder with progressive sanding disks to get it smooth. A smooth finish was done with older, top notch ironware, but it not very cost effective on mass produced sand castings, which leave a bit of a pebbled finish. I highly recommend doing that for anyone who has a skillet that is not mirror finish. (Ok, does not have to be a mirror finish, but just really smooth with minimal voids).
The rough surfaces hold the seasoning better, and are better non stick pans than the smooth ones. This is one of the rare instances where cheaper is actually better. Base your decision on the weight and ease of handling of the pan rather than the surface smoothness alone. Rough surfaces are better non stick surfaces.
As a child in the late 30’s , my grandfather would build a pyre of oak wood about a foot high, place the cast iron skillets, Dutch oven and griddle on top, then pile fruit tree pruning’s from last year on top of the cast iron till it was about three feet high then lite it afire. The next afternoon when it had cooled it was my chore to scour everything with a piece of brick and sand till it was shining, about a two day process. Those were good days.
That's a nice piece. I've seen this done with vinegar. Probably would have come in after the large rust was removed. Found out the hard way you can't use water or soap on those things. Finally learned to wash my big frying pan with salt and oil.
All I do with my cast iron frypan when I've finished cooking is heat it up a bit, then wipe it out with a couple paper towels. comes up clean and is ready for the next time I use it.
My first set of cast iron was ordered out of the Sears catalog, 3 skillets for $10 in 1976. A 6", 8", & 10". I used the 10" for pretty much everything and scrubbed it clean with soapy hot dishwater and a plastic scrub pad after each use. I knew not to cook acidic foods (tomatoes) and not to let it soak in water. Once it was seasoned from usage, it never rusted and was practically Teflon slick. Best over easy eggs ever. After about 8 years, a roommate wound up with custody of the 10". I somehow got her Granny's 6". No one needs 2 - 6" skillets. I still miss that skillet.
Yes. I've recently learned some restorations are fake, because the fakers dip their metal objects in ferric chloride to make them rust. Or they leave the item sitting in a lot of mud and dirt to give the impression of having been abandoned a long time. Caveat viewer, I guess.
Am I the only one that noticed it is a Falkirk lid on a Stynes Dutch oven? I went back and checked twice, then made sure that it wasn't the same company (lol). That's why the lid fits so "sloppy". Still a great job redoing them....
I have an 80-100 year old cast iron Dutch oven with a handle. It’s as good as it was when my great Aunt Anna bought it to fry fish back in Michigan. Yes, I still fry fish in it.
I was givin a Dutch oven that looks just like yours except mine is bigger.... I had to bring her back to life. Now she is pretty and I use here as my fryer. Nice to see someone else take appreciation in used things!
It's the best method, IMO if you only have a few pieces to clean. It's easy and inexpensive, and just requires some time and patience. I put my Easy Off treated cast iron in a black plastic bag and leave it in the sun for a few days, wash it off with water, and then do another treatment for a few days if needed.
Great video! When I saw Falkirk I thought you were a SAFFER. Then I saw the Cadac gas cylinder and my thoughts were confirmed. Awesome restoration job on that very rusty number - thank you for sharing! 👍😉
Oh man!! I just restored a flat skillet, a square frying pan and a single egg pan! None quite as rusty but close!!! They are beautiful and I use or or another almost daily! I estimate they where made in 40-50’s!!! Anyone who sees the at the house are amazed at they pristine condition!!! Lots of work for several days to get them in tip top shape! I now regret not filming and posting their return to glory!!! I have two more to restore so I will make a plan to film the process. Beautiful work and amazing outcome!!! You may have your seasoning oil listed but do you ever add any spices?
I have a Wagoner square skillet as well , any thoughts on where to get a lid for the darn thing ? I found a casserole lid ( glass ) that fell from the counter and landed on the glass knob / handle . I had to hit resale shops in my area for a while to find another one . I would love to find a metal / enamel one ( cast iron as a last resort for a lid ; I feel as old as my cast iron some days 😒 ) .
@@fredmichaels418 I look at yard sales, garage sales, auctions, eBay and Etsy for lids to old Corning ware. It can take a while but often I will find what I’m looking for. I also will pop into antique stores, Salvation Army stores and look for lids or even pots and pans. I went to a Salvation Army store yesterday and found two small Corning ware pans with the lids for $2.00!!! Good luck on your search!
as always, i love watching your videos. i wish i could show you the iron dutch oven that i inherited. it came into my family when my g-grandfather and g-grandmother married in december 1882. it turns out that she bought this dutch oven and my iron skillet SECOND HAND. she died 20 years before i was born, but every time i use either one i think of this wonderful great-grandmother and wonder what meals she cooked in these two iron pieces that have come into my home.
synchronicity...this week I purchased 2 old cast iron skillets, a 6" and a 9", with the intention of blasting and seasoning them for use on the outside grill. Thank you for the timely video and process, this is exactly what I am going to do as your pot turned out great 👍 It's strange how things work out sometimes.
We have a 150+ year old cast iron dutch oven in PERFECT shape. I used it to simmer beef stew yesterday. The stew meat was browned in a 12" cast iron pan. Beside my cast iron pans I have a carbon steel 14" skillet as well. Love the basics! Cook on brothers and sisters!
I have a skillet that has a small section that will not take the oil no matter what I do. I've washed it , scrubbed it with a metal brush, used vinegar on it. I'm out of ideas. You guys have any tricks up your sleeves.
@@kericue2065 hmmm... sounds like they're is some tipe of impurities in it for sure. I'm not sure what to do with that. Maybe trying a blow torch in that section and see if it will clean up. Is it a new skillet or old?
I was wondering why you used flaxseed oil? It has an extremely low smoke point (225F/107C). If you use avocado oil you can season it to 520F/270C. I season all my cast iron to 500F/260C.
Some time ago when I was researching how to season cast iron I came across an article that said you actually want the lowest smoke point possible. Something about the chemical reaction that causes the coating to be non-stick. There is a lot of conflicting information on the internet, but that article seemed to have the best science behind it.
@@Vocalinds I have never heard that before, I will have to try and find it. The issue is that when an oil starts to smoke, it is the point where it starts chemically breaking down. It is the same reason you get black thick oil coming out when you change the oil in your car. I use my cast iron on campfires a lot. When I switched over to refined avocado oil, I stopped getting a burnt taste in the food. I am not sure about the non-stick aspect, I was always taught that you heat the pan up first and then you won't have an issue with sticking. Next time I find some cast iron or I need to completely re-season a pan, I will have to try your method and see how it works for the stove and oven. You obviously wouldn't still be doing it if the food tasted bad from your pan. Thank you for your answer.
2:55 After taking the rust down to a thin layer, a HEMATITE TO MAGNETITE CONVERSION (which requires no special equipment, and is done under anerobic heating I believe) is an easier option, and makes a nice stable undercoat to form a new carbon patina upon. I fill a big stock pot with water at a near boil, submerge the cast iron pan having a thin haze of rust into it, and after a few tens of minutes at a near boil the remaining loose hematite will have dissolved off, leaving behind a layer of grey-black magnetite. Then I give it a brief bake to drive off all remaining water and to complete any remaining conversion, then proceed with seasoning by iteratively oiling and baking to form the start of a carbon & polymerized oil patina.
@@danimald.2407 As long as the pot is not enameled, i'd say great, esp if the pot is overly smooth. Smooth cast iron tends to stick more, and retain a patina less, whereas a slightly textured surface sticks less (when seasoned and properly preheated) and holds a patina better.
@@danimald.2407 Depending on the size of the shot it could give a nice textured matte surface that would assist patina formation and retention. In my experience, the smoother the finish, the easier it is to damage the patina youre trying to grow, whereas too rough makes it harder to clean.
4:27 Recommend that anyone who washes their cast iron in water immediately towel it dry with a lint free rag and heat it on the stove as to not let it rust. If you go through all of this trouble don’t let a simple cleaning set you back. Put that first coat of your preferred oil on as soon as possible. Generally as soon as you dry the cast iron off on the stove.
So beautiful 😍. You have magical hands ✋. We all should restore and use the old things, instead of buying this new crap they are selling us. Thanks for sharing your work. Greetings from Europe 😊
Damn it and I like to restore old things in general, I have to be careful of the iron particles and lead paint that were the norm in old paint, otherwise I want to end up as you say with a nosebleed or cancer 😬
@@kidnamedfinger772 I've spent years in coal dust and axle grease and breathing welding fumes, elbow deep in parts washers.... I'm already doomed I'm sure. But I do try to be healthier as I learn more. Mostly sawdust these days, I don't want to be coughing up bits of cabinet if I live to be 65.
Very nice. Looks good. I reseasoned some cast iron recently, and one suggestion I found helpful was to put pans and pots upside down in the oven so excess oil doesn't pool inside. I had one pan that I did before this suggestion, and it has some pooled oil around the corners, even though I thought I wiped excess off. I think that sime excess sweated off the sides. The others I did upside down turned out better.
Nothing better than a well seasoned cast iron pan or pot to cook with. So much better than those dangerous teflon-coated wares which are toxic when the Teflon flakes off into your food (which is guaranteed to happen) Well done!
I have a cast iron fry pan I got from a secondhand store and I love. its just as good as a non stick teflon frypan and will out last them by a hundred years or more.
You could of sanded the inner surface to smooth it out more and have a much better surface to season. The whole idea of restoring or looking for really old Cast Iron is that their molds were finer and they were then sanded and buffed well beyond what is mass produced now. A variable speed sander with some paddle sandpaper will bring it to a mirror finish before you season it. It will be absolutely beautiful after that and nothing will stick since there will be much less for the foods to grab onto.
I know, right? They might have been cooked (soft to eat) but they sure as hell weren't chips! It really bothered me more than I expected, for some reason, lol!
yes, the fries were not even close to being done. Like another couple minutes at least. Love me some french fries. Slice those super thin, he could probably even make chips in that pot. ??? Who knows!
Also, never crowd your fries/chips in the pot like that. They always cook a lot better with a little room between them. I expect the next messages on this will be whether or not you put malt vinegar on them when done, or not. :^D
Why let the pan sit long enough to re-oxidize? 5 minutes on the stove on medium heat and it’s perfectly dry after a wash. Can go right to seasoning then. Either way great end result though
If you do this again, save yourself some trouble and after washing, heat it dry. You can do this by placing it in the oven until it heats up to 350, then let it cool a bit and you can do the seasoning right away.
And you can buy a camre and film yourself doing it, and then go trough the trouble of editing, exporting uploading and adding tags as well as reading your own comment which i doubt will be there.
I am clearing out the garage and stuff i the garden and we have one of these about the same condition. I was about to throw it out when I stumbled on your video, I will now keep it and give it the treatment. 👍👍
I have some old Griswold P.A. Cast Iron pans/skillets. They are so nice. They have a mirror shine cooking surface, and are seasoned up to high heaven. I use the 8" skillet everyday.
We always called it a Dutch oven. I remember baking bread and cobblers in the Boy Scouts. People have different methods for seasoning the iron. Flax seed oil is great, but for my every day frying pan, I just use bacon grease. It never sits long enough to get rancid.
Provided that you heated the pan after greasing, so that the fats polymerized, you don't have to worry about bacon grease going rancid. It's a different molecular structure at that point; it won't go bad. I'm not really a fan of flaxseed oil, either (in my experience, it flakes off later).
Bacon grease adds flavor also. Clean the skillet heat the skillet Add very little bacon grease and heat the skillet a little longer clean the excess out
I just found 2 rusted out cast iron dutch ovens on a dumpster in the alley, texted my pastor friend to see if he wanted to try and save them; he said YES!! And he saved both, they have been added to his camping kit.
Que buena restauración de la olla! Mientras miraba el vídeo pensé que le ibas a dar un mayor tratamiento de pulido como hiciste en tus vídeos de la bifera, pero vos sabes muy bien hasta donde es necesario pulir el oxido porque sos un profesional de las restauraciones! Muy buena esta también. Gracias por el vídeo.
I'm disappointed that you didn't take sandpaper and give the inside a mirror smooth finish before seasoning with oil. You'll be glad you did (and you'll never go back to Teflon.) Sending lots of love 💖 from sunny 🌞 Arizona 🌵😷
Yeah, do spend that long sand blasting and not smooth out the interior seems like a waste of time 😂 should have just soaked it in vinegar if you wanted those results.
@@zakartvyup, most people who cook know that the smoother the cooking surface, the less food sticks. That's why Teflon is so popular. Cast iron can be smoothed by seasoning filling in those pot holes, but why not start with a smooth surface? 💖🌞🌵😷
Sorry to add a bit of a negative comment but I was always told if these were ever allowed to rust they must be immaculate before being seasoned . This had some residual rust and as such should have been stripped very clean before the repeated heating in the oven to make the surface non stick again . This was never meant for a campfire with coals placed on top. These cooking pots were made in Falkirk as the lid states , a town in Scotland , for use on a range . They sat on top on direct heat or hung on the hook which was swung over the fire . This is lovely old thing and how great it has been saved by loving hands and gets to live on. Great work !
This is BS. If the pan is brought to above 400* F at any point after a washing, even after air drying; all rust is dehydrated and consequently will never effect the performance of the cast iron; furthermore it won't continue to form black oxides either: again, after being heated to above 400* F, water cannot exist on, or even in the metal; 392*F is when water will dehydrate from Rust
She’s a beauty all cleaned up n ready to start cooking. Love cast iron. Whatever you cook in it taste so much better in cast iron. Your pot was a oldy. I used to cook with them all the time till arthritis got my wrists n hands n now I can’t lift them. I won’t get rid of any of mine. Their sentimental to me. PS. Wish my oven look like yours. I guess I’d better clean mine. ♥️♥️😊👍👍👍
Great point! I actually have another one like this, just another brand that I want to restore in the future. I will try electrolysis or evaporust to see what it does.
I’m so anxious right now, and I needed a distraction. I found your channel, and I’m still anxious, but I’m into this video, and it’s helping. Love hearing the birds in the background. I want to do this! Great job!!!!
That is amazing. I have found old rusted cast iron pots and pans out in the wilderness before at old hunting cabin and mining cabin sites, never thought they were saveable. Now I know!
If you ever do this again, go straight from media blasting, to polishing or at least sanding to be really smooth the inside, then wash and immediately put in the pre-heated oven so it wont form any rust. Then use bacon grease to season the inside parts.
This ^^ Sure there are fancy ceramic coated cast iron cooking vessels but back in the day (showing my age) the protection was done in such a basic and easy way. Clean it, keep the rusting at bay and season using animal fat. Some of my best bakeware resembles black crispy old metal and yet the flavours it can produce are surreal. Roasting beef in such a tin captures all of the flavour.
For something this bad I would recommend using electrolysis rust removal. The washing soda used in the bath is non-toxic opposed to evapo-rust. Would save a ton of time scrubbing mechanically with power tools and have the same result. Just my two cents.
Beautiful job..My Dad was born and raised in Falkirk Scotland until he was 14... His Dad died in WW1 and his Mom immigrated to Canada with 2 kids..Dad worked at the steel place until they left..quite young to work in a factory but it was common then.He could of made that pot.
Next time, after washing (with soap or without... that's another debate/video!) don't let it air dry. Coat with oil, set it on a burner and turn it on to medium heat until nice and dry. Let it cool down on the stove. (I wash my pan right before I'm going to use it. It dries as it's heating up for the next meal.) 💖🌞🌵😷
I am South African, so we also use a cast iron pot, its called a potije pot. How we clean it, put pot of fire until all rust removed and then oil. This looked like too much work. Well done looks good
Don't you want to turn the pot or pan over when burning in the oil? From what I know the smoke from the oil can penatrate further. It's what I've always done but what do I know hahaha. I have an very old kettle and pot that went through a fire on our property and have been meaning to get them refinished
About 3 months ago I pulled a brand new 12" Calaphalon out of the trash. I hit the cooking surface with an angle grinder and a flap disk and smoothed it out nicely. I cook breakfast on it just about every morning.
I wonder which one of the many foundries it came from? There were twenty or more, of which the most famous was Carron Company, who made the Carronades. ( speaking from Falkirk )
I would certainly love to own one of these carronade pots my father worked in the carron company for over 40 years and made thousands of these pots I wish wee had one to buy would mean alot to me as my father has passed .he was also a moulder for 20 or so years there. great restoration brought a wee tear to my eye
An elderly friend from Falkirk had one identical to this she said came from the Carron Foundry wher her brother worked . She had also an Carron stove in her garden as a planter !
I have brought several cast iron pieces back to life and maintain them by seasoning periodically. I noticed you used quite a lot of oil for your seasoning, Do you find the piece comes out sticky due to excess oil? I use flax seed or grape seed oil, first wiping it over the entire piece, then wiping nearly all of it off before putting it in the oven to cure. I repeat this multiple times - usually 4-5 times - and the end result is a nicely polymerized surface and no stickiness on the piece. I love your Falkirk and would love to find one like it. I have a kettle that the people we bought our home from kept filled with water on the wood-burning stove. Of course, it is rather rusted on the inside - a project for the future, to restore it so it will be usable for boiling water for my tea.
P.S That is how I like my fries ;-)
Practically still raw? 😂💀 look I’m not trying to judge but as a crispy fries lover I was like OH GOD he’s taking them out?! Why?! 🥲 but you do you man! Loved the video!! 👍🏼
@@FarrahDaws They were not raw, they were cooked but not golden brown and crispy. For me they taste better this way.
@@FarrahDaws But I get it haha most people like it golden brown, I am part of the 1% that likes it like this.
@@FarrahDaws the first fry actually cooks them, the 2nd fry crisps them up
ua-cam.com/video/hkoEnFTN5lA/v-deo.html
I only clicked the vid because I saw the word Falkirk.
Falkirk is a town in Scotland that I lived in during the early 90s. It had an old iron factory that has now been knocked down but was opened in 1760. So an old Cast-iron pot with Falkirk on it, I have to watch 😀
Nothing as poetic as a video of a handyman showing only his hands at work. No soundtrack, no faces, no BS. Just Mozart hands in motion.
Thank you so much 😊
What can you say, cast iron is cast iron. No matter how old or rusty it always comes back and cooks as good as ever. Thanks for sharing. 😁👍🇺🇸🇨🇱
So true! That is why I love cast iron.
Iron cast btw
Wait are you from Chile🇨🇱 or are you from Texas and you do it to symbolize their flag?
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@@AJRestoration Flaxseed oil is no longer recommended for this process because over time it flakes off.
This was interesting to me as I was born and raised in Falkirk, Scotland.
It was a centre of the iron and steel industry supplying material to the ship industry of Clydeside in Glasgow and of course making lots of other items. It all ended at the end of WW11. Nice to see an old pot restored. Thanks for the memories.
The pots were made in Africa.
WW11??? what did i miss???
@@christianraxo7535 Not sure what you mean. However I should correct my words.The industry started to decline as the shipbuilding declined but there were lots of items made in the foundries for quite a time after the war and shipped around the world.
All of the men in my family worked in the foundry. My father and uncle were iron moulders.
@@christianraxo7535 I have just realised what you mean. I used Roman numerals WW11
Perhaps you would better understand WW2. Does that help you lad?
I believe that pot was made by Durban Falkirk company in SA. They are very common as well as the typical 3-leg pots (I have a 3 leg Falkirk pot I bought in 1975 and still going strong) That is a size 3 and they are still around in SA. There most probably is a connection with the foundry in Scotland as Natal in SA has so many towns named by Scottish immigrants/emigrants after their home towns. Durban Falkirk foundry is a very old Company.
I've got a skillet that's over a 100 years old. It was my Great great grandmothers. I use it today. Never needed anything but used.
The most overlooked thing in a good skillet.. anytime anyone ask me what I do to keep my ovens and skillets non stick I tell them "I use them ! " Sure seasoning is important but a good finish takes time and use.
I have several of my great grandmothers cast iron frying pans as well. They are all I will use. They are amazing
yep me too...over a hundred years old and still better at nonstop cooking than any of the fad junk thats come out and ends up in the landfill.
Cast iron rules.have old deep skillet w/ nipple lid that drips condensed moisture back into pan as it cooks so nothing ever burns or scorches.baked many pans of biscuits+blueberry muffins over campfire as well as taters,bacon+eggs, pot roast × venison cabbage casseroles! Nothing cooks better..Can always wear as helmet when bullets start to fly LOL😉😃😀
I only just recently discovered cast iron as a cooking surface... I can't believe I haven't found it sooner! For all the non-stick coatings I've tried, nothing is as 'non-stick' as seasoned cast iron. No matter what I do, I always have fried eggs stick to everything, except cast iron... they always come out in one clean go. It's like we had already invented the wheel, but people kept trying triangles or squares - cast iron was right the first time.
I got mine at a thrift store. No one wanted it. I used steel wool to clean it then washed with soap and water. Dried it on the stove and did many many layers of olive oil to cure it. Olive oil and heat, olive oil and heat. Over and over. I’ve had it for years. I love that pan. I love all my cast iron. Best non stick over all great pans. I only make rice in my cast iron pot cuz it only comes out perfect in that pot for some reason. Never found a better pot for cooking rice. You did a loving and beautiful job on this treasure
Hello from France 😊
Please, do you think olive oil is better than flaxseed oil ?
@jean-marcbaroud6288 you need to look at the smoke point of the oils you are using. Recommend just using olive oils with a high smoke point.
@@gregv4318 OK, thank you very much.
But how can I know the smoke point of the olive oil ?
@jean-marcbaroud6288 it should be labeled on the bottle. If in doubt I'd google it lol
Thank you again, I will try to see that 😉
Everyone's a critic...that old Dutch oven was made for a campfire. Lid was made for putting hot coals on to bake biscuits. I love it. Use mine a lot for roast. Makes a cheap cut of meat taste tender and good.
Oh ya if I was taking my scouts for a camping trip that Dutch oven was the first thing in the truck
It's a great piece for sure
I'm really hoping a recipe follows this post. It's got mw salivating for a good meal.
We made sure our local Boy Scout Troop had several for their various campouts throughout the year. As long as you kept it cleaned properly and seasoned (I would never take a drill with a grinder or have it sandblasted), those cast iron Dutch Ovens lasted generations.
P
I have been collecting old cast iron skillets and Dutch ovens for a few years now. I have a few favorites. One skillet was like the pot you restored. Steel wool and elbow grease was what I did. Now I fry anything without sticking. Cast iron rules.
I have my grandparents cast iron pans. I'm trying to keep the coating for non stick from when they had them. They were married in 1920 so this is old stuff.
Dutch ovens haha
My mom put them in campfire then scrubbed with sand from bottom of Platte River. No money or power tools required!
I would NEVER use a rotary brush on my cast iron, NOT EVER!
Always do a lead test when you get an old cast iron pot. They were commonly used as melting pots in the past, test them especially if they are then abandoned outside to get all rusted like that.
Good point actually. It never crossed my mind.
replying for popularity bump, that's a really good point
That's why in my opinion it's best to clean something like this in a hot fire, best way to clean cast iron cookware
@@ubb262s How hot is hell?
@@everready19373 sit your behind in the fire, that might give you a clue
Stunning result. Love it when people take the time and have the patience to bring something back to its original glory. And the pot was happy.
To make the perfect crispy fries you have to fry them in two stages. Let them cool after the first frying. Greetings from Belgium where we make the best fries in the world.
Thanks for the tip!
I was literally waiting for him to crank up the heat. I watched with horror as the flame went down, not up, and then the salt grinder came out. Yummy oily blanched potato lol!!
@@FailedZerg I too was waiting for the fries to be returned to the pan for the second stage of cooking.
It’s not just the double frying that helps but a major factor is getting the right high temp. The temp when the potato was put in was too low. The frying process should be borderline violent bubbling. A slow gentle bubbling = not high enough temp.
To test the oil temp, add a crust of bread to the oil first. When it's dark brown add the chopped up potatoes. Then you don't have a few at the beginning that aren't cooked properly.
Also after the chips have been removed add a fresh crust so that the oil doesn't burn when it's cooling down.
You have a treasure sir! Not many would recognize that. Think of all the meals cooked and served out of that pot. What a history!
Another method for treating the rust.... grind it until it looks pretty much all out, then grind it again, but this time apply oil before the grinding (This seals out any moisture as you grind it), and THEN clean it all out with a few cloth rags (in this video you only used one paper towel). Remember that when you grind or sandblast iron, it's VERY suseptable to rust, just from the humidity in the air. If you don't do this step, there's a good chance of rust happening under the seasoning. After this cleaning, apply more oil. After this, season it a few times with clarified butter. Great video.
Never heard of using clarified butter for seasoning cast iron. I'd like to find out more about that.
Have you tried just burning off the rust? I read about putting the ironware in a wood burning stove and letting it heat until rust burns away. After cooling, season as usual. Haven't tried this one yet myself.
The linseed oil is foodsafe?! I thought it was for seasoning wood!
@@doelbaughman1924 that’s flaxseed oil
Everywhere I’ve looked the preheating before applying oil works to get rid of the moisture. But I’m not a professional.
For the rest of us just put it in the oven for about two hours on a self-cleaning cycle and it will come out, if not in perfect condition, but near perfect condition ready for re-seasoning. It would be nice to have all of these tools, but the oven method is much, much easier. I did enjoy the video.
Not all ovens have a self cleaning function.
@@AJRestoration lol right
Everyone has power drills, wire wheels and grinders.
Is it a certain temperature? What makes the feature special? I don't have it on mine.
@@jenynz5334 Jen, it will vary from unit to unit. It is between 500 and 800 degrees. I think I would try 500 Fahrenheit for an hour and check the results. I do know I have tried many things for cast iron except for all the equipment the person making this video. I know no one that has those things and by far, the easiest way is with the oven. You will know if there is progress by the rust that is on the floor of the oven. Put the skillet in upside down. The only other simple way is with a drill and a metal brush. That may be your only alternative. Sorry I am not much help.
We all know the best way to season a pan is .. 'our way' lol I use cast iron exclusively and I have restored quite a few using quite a few different methods. I've sanded.. wire wheeled .. burnt .. steel wooled .. soaked in vinegar .. oven cleaner.. you name it. All worked eventually. Get the finish you prefer and USE IT ! Fry more bacon.. I'll help you eat it !! lol
So true, so many people complaining about my proces. There are a whole bunch of methods. I am not showing how to restore it. I am showing how I restored mine. That does not mean you have to do it this way hahaha damn some people love to be difficult.
Those laser cleaners look pretty awesome. No fun though
I thought he was sandblasting. That's laser?
@@serenakoleno9338 he was sandblasting. Im just mentioning the cool lasers that can clean metal.
Yeah, I prefer watching people use chemical destoration methods for some reason, but as long as it gets the job done, whatever works for you is the way to go!
Nice find and restoration! I One tip - you should really avoid using paper towels to dry or remove excess oil. It's very high lint and leaves behind a lot of debri. Use an old t-shirt or rang instead for your next cookware restoration.
I learned this the hard way.😂
I got two cast iron pans from the thrift store. I completely clean and reseason them. They went from looking rusty and full of caked on crud to looking so nice and nonstick lol. I love my cast iron pots and pans. Awesome job on yours.
I can't get enough of old cast iron items.
Even I'm into cast iron cookware but I guess I goofed up when I bought a cast iron grill plate and a press instead of those panini sandwich makers....it's bulky for my toughened glass gas top and I haven't to date used it for making sandwiches or grilling patties or making a tandoori dish....hope it's not a bad buy....but my collection includes a skillet, a kadhai, a dosa tawa, an appe maker and this grill plate and a press....all cast iron and I love my collection. The second fetish is for earthen cookware......good for slow cooking and an earthen curd setter. Getting back to the old eras ,aren't we??
@@tinag1136 hello Tina out of curiosity. How do you know about Dosa? or fond of Indian food
@@johnbritto6517 Hello Sir,
I'm an Indian that is why.
@@tinag1136 Great! I am an Indian as well
Love seeing old stuff get a new lease on life. Looks awesome......
Even with new cast iron I usually sand the bottom of the inside as smooth as I can get it. That’s about the only difference with the very expensive brands. The amount of work they do after the pans come out of the mold. Very nice work; I wish I had a blast cabinet.🔥👍
I have a cheap lodge brand skillet that came "pre-seasoned" It was about as smooth as sandpaper. I took all of it off inside and out then re-seasoned it. It works just as well as some of my much more expensive ones.
100% agree with you Damon. I like Lodge, but I always take the skillets and dutch ovens and use and angle grinder with progressive sanding disks to get it smooth. A smooth finish was done with older, top notch ironware, but it not very cost effective on mass produced sand castings, which leave a bit of a pebbled finish. I highly recommend doing that for anyone who has a skillet that is not mirror finish. (Ok, does not have to be a mirror finish, but just really smooth with minimal voids).
The rough surfaces hold the seasoning better, and are better non stick pans than the smooth ones. This is one of the rare instances where cheaper is actually better. Base your decision on the weight and ease of handling of the pan rather than the surface smoothness alone. Rough surfaces are better non stick surfaces.
As a child in the late 30’s , my grandfather would build a pyre of oak wood about a foot high, place the cast iron skillets, Dutch oven and griddle on top, then pile fruit tree pruning’s from last year on top of the cast iron till it was about three feet high then lite it afire. The next afternoon when it had cooled it was my chore to scour everything with a piece of brick and sand till it was shining, about a two day process. Those were good days.
That's a nice piece. I've seen this done with vinegar. Probably would have come in after the large rust was removed. Found out the hard way you can't use water or soap on those things. Finally learned to wash my big frying pan with salt and oil.
All I do with my cast iron frypan when I've finished cooking is heat it up a bit, then wipe it out with a couple paper towels. comes up clean and is ready for the next time I use it.
I am actually from Falkirk. It was good watching that. Thank you
My first set of cast iron was ordered out of the Sears catalog, 3 skillets for $10 in 1976. A 6", 8", & 10". I used the 10" for pretty much everything and scrubbed it clean with soapy hot dishwater and a plastic scrub pad after each use. I knew not to cook acidic foods (tomatoes) and not to let it soak in water. Once it was seasoned from usage, it never rusted and was practically Teflon slick. Best over easy eggs ever. After about 8 years, a roommate wound up with custody of the 10". I somehow got her Granny's 6". No one needs 2 - 6" skillets. I still miss that skillet.
Ready for another 100 years of cooking.
This looks a lot more like an authentic restoration more than a lot of other so-called restorations I see on UA-cam.
Thank you Kerry!
Yes. I've recently learned some restorations are fake, because the fakers dip their metal objects in ferric chloride to make them rust. Or they leave the item sitting in a lot of mud and dirt to give the impression of having been abandoned a long time. Caveat viewer, I guess.
Am I the only one that noticed it is a Falkirk lid on a Stynes Dutch oven? I went back and checked twice, then made sure that it wasn't the same company (lol). That's why the lid fits so "sloppy". Still a great job redoing them....
I love watching antiques get restored.
I recently asked for one for a birthday, espousing all other cookware over it. Old ways are best ways, period!
Hearing those ducks or geese in the background was awesome...I haven't heard that in years....
Love my cast iron skillets and Dutch ovens. These videos are so satisfying.
Glad you like them!
I have an 80-100 year old cast iron Dutch oven with a handle. It’s as good as it was when my great Aunt Anna bought it to fry fish back in Michigan. Yes, I still fry fish in it.
That is awesome! Thank you for sharing!
I was givin a Dutch oven that looks just like yours except mine is bigger.... I had to bring her back to life. Now she is pretty and I use here as my fryer. Nice to see someone else take appreciation in used things!
I've used Easy Off oven cleaner for my cast iron skillets for 50 years. So easy, and works every time.
It's the best method, IMO if you only have a few pieces to clean. It's easy and inexpensive, and just requires some time and patience. I put my Easy Off treated cast iron in a black plastic bag and leave it in the sun for a few days, wash it off with water, and then do another treatment for a few days if needed.
Interesting.
Great video! When I saw Falkirk I thought you were a SAFFER. Then I saw the Cadac gas cylinder and my thoughts were confirmed. Awesome restoration job on that very rusty number - thank you for sharing! 👍😉
Haha usually its the hadida giving me away.
@@AJRestoration 😂👍
Oh man!! I just restored a flat skillet, a square frying pan and a single egg pan! None quite as rusty but close!!! They are beautiful and I use or or another almost daily! I estimate they where made in 40-50’s!!! Anyone who sees the at the house are amazed at they pristine condition!!! Lots of work for several days to get them in tip top shape! I now regret not filming and posting their return to glory!!! I have two more to restore so I will make a plan to film the process. Beautiful work and amazing outcome!!! You may have your seasoning oil listed but do you ever add any spices?
I have a Wagoner square skillet as well , any thoughts on where to get a lid for the darn thing ? I found a casserole lid ( glass ) that fell from the counter and landed on the glass knob / handle . I had to hit resale shops in my area for a while to find another one . I would love to find a metal / enamel one ( cast iron as a last resort for a lid ; I feel as old as my cast iron some days 😒 ) .
@@fredmichaels418 I look at yard sales, garage sales, auctions, eBay and Etsy for lids to old Corning ware. It can take a while but often I will find what I’m looking for. I also will pop into antique stores, Salvation Army stores and look for lids or even pots and pans. I went to a Salvation Army store yesterday and found two small Corning ware pans with the lids for $2.00!!! Good luck on your search!
Hard to believe it’s the same pot! Awesome! Thanks for sharing.
Honestly, I don't know what's more amazing the Dutch oven transformation, or your arms not being covered with tattoos; Thank you for both. 😊
You are so welcome!
It is nice for once to see somebody without all the tattoos.
@@adventuresinlifemka1762 Yes it is. 🙂
as always, i love watching your videos. i wish i could show you the iron dutch oven that i inherited. it came into my family when my g-grandfather and g-grandmother married in december 1882. it turns out that she bought this dutch oven and my iron skillet SECOND HAND. she died 20 years before i was born, but every time i use either one i think of this wonderful great-grandmother and wonder what meals she cooked in these two iron pieces that have come into my home.
synchronicity...this week I purchased 2 old cast iron skillets, a 6" and a 9", with the intention of blasting and seasoning them for use on the outside grill. Thank you for the timely video and process, this is exactly what I am going to do as your pot turned out great 👍 It's strange how things work out sometimes.
Oh wow! That is strange indeed, its meant to be haha
Love that you use it afterwards, respect
Appreciate that
We have a 150+ year old cast iron dutch oven in PERFECT shape. I used it to simmer beef stew yesterday. The stew meat was browned in a 12" cast iron pan. Beside my cast iron pans I have a carbon steel 14" skillet as well. Love the basics! Cook on brothers and sisters!
“Could I get a portion of raw chips please”
“Why certainly…”
Let me partially fry some for you hahaha
@@AJRestoration let cool and fry them again at a slightly higher temp and you'd have them nice and crispy.
The customer is always right
I would love to have this pot l spent my young life cooking, baking in this type of sause pan. You made it look new bravo
Thank you!
Great work on this beautiful old Dutch Oven. As good as new.
There’s something deeply satisfying about this video.
I've cleaned a lot of cast iron in 50/50 vinegar and water and it looks brand new after cleaning, no rusty look at all.
I've used vinegar and water mix for years to clean cast iron... it works
I have a skillet that has a small section that will not take the oil no matter what I do. I've washed it , scrubbed it with a metal brush, used vinegar on it. I'm out of ideas. You guys have any tricks up your sleeves.
@@kericue2065 hmmm... sounds like they're is some tipe of impurities in it for sure. I'm not sure what to do with that. Maybe trying a blow torch in that section and see if it will clean up. Is it a new skillet or old?
@@outfitsgarage88 thanks I'll try that. It's a new one.
@@kericue2065 I wouldn't get it too red ,with it being cast iron it could crack if it's heated too much in one place.
I was wondering why you used flaxseed oil? It has an extremely low smoke point (225F/107C). If you use avocado oil you can season it to 520F/270C. I season all my cast iron to 500F/260C.
Some time ago when I was researching how to season cast iron I came across an article that said you actually want the lowest smoke point possible. Something about the chemical reaction that causes the coating to be non-stick. There is a lot of conflicting information on the internet, but that article seemed to have the best science behind it.
@@Vocalinds I have never heard that before, I will have to try and find it. The issue is that when an oil starts to smoke, it is the point where it starts chemically breaking down. It is the same reason you get black thick oil coming out when you change the oil in your car. I use my cast iron on campfires a lot. When I switched over to refined avocado oil, I stopped getting a burnt taste in the food. I am not sure about the non-stick aspect, I was always taught that you heat the pan up first and then you won't have an issue with sticking. Next time I find some cast iron or I need to completely re-season a pan, I will have to try your method and see how it works for the stove and oven. You obviously wouldn't still be doing it if the food tasted bad from your pan. Thank you for your answer.
Your method of adding a second layer of Flaxseed oil really does do wonders. Its looks fantastic. Great Video.
Thank you buddy!
It’s a thing of beauty. I absolutely love all of my cast irons. Great video… relaxing and very satisfying. Bravo 👏🏻
2:55 After taking the rust down to a thin layer, a HEMATITE TO MAGNETITE CONVERSION (which requires no special equipment, and is done under anerobic heating I believe) is an easier option, and makes a nice stable undercoat to form a new carbon patina upon.
I fill a big stock pot with water at a near boil, submerge the cast iron pan having a thin haze of rust into it, and after a few tens of minutes at a near boil the remaining loose hematite will have dissolved off, leaving behind a layer of grey-black magnetite. Then I give it a brief bake to drive off all remaining water and to complete any remaining conversion, then proceed with seasoning by iteratively oiling and baking to form the start of a carbon & polymerized oil patina.
I was wondering if sandblasting was a good or bad idea.
@@danimald.2407 As long as the pot is not enameled, i'd say great, esp if the pot is overly smooth. Smooth cast iron tends to stick more, and retain a patina less, whereas a slightly textured surface sticks less (when seasoned and properly preheated) and holds a patina better.
Пожалуйста, подскажите при какой температуре запекать?
@@danimald.2407 Depending on the size of the shot it could give a nice textured matte surface that would assist patina formation and retention. In my experience, the smoother the finish, the easier it is to damage the patina youre trying to grow, whereas too rough makes it harder to clean.
That smiley face made my day man. Thanks for a great video.
4:27 Recommend that anyone who washes their cast iron in water immediately towel it dry with a lint free rag and heat it on the stove as to not let it rust. If you go through all of this trouble don’t let a simple cleaning set you back. Put that first coat of your preferred oil on as soon as possible. Generally as soon as you dry the cast iron off on the stove.
Towel to get off excess, stove to dry all the nooks n' crannies?
And it will still rust
@@duantorruellas716 When you read half the post and comment huh?
Exactly! I was gonna say the same thing.
So beautiful 😍. You have magical hands ✋. We all should restore and use the old things, instead of buying this new crap they are selling us.
Thanks for sharing your work.
Greetings from Europe 😊
Thank you so much 😊 Few people take the time to see wat can be saved.
The last time I did this i swear i didn’t smell anything but nosebleed for a week. that iron dust is something.
Damn it and I like to restore old things in general, I have to be careful of the iron particles and lead paint that were the norm in old paint, otherwise I want to end up as you say with a nosebleed or cancer 😬
PD:Next time remember to use a particulate mask, it is always better to prevent tragedy than to wait for it to happen👍🏻.
@@kidnamedfinger772 I've spent years in coal dust and axle grease and breathing welding fumes, elbow deep in parts washers.... I'm already doomed I'm sure. But I do try to be healthier as I learn more. Mostly sawdust these days, I don't want to be coughing up bits of cabinet if I live to be 65.
Very nice. Looks good. I reseasoned some cast iron recently, and one suggestion I found helpful was to put pans and pots upside down in the oven so excess oil doesn't pool inside. I had one pan that I did before this suggestion, and it has some pooled oil around the corners, even though I thought I wiped excess off. I think that sime excess sweated off the sides. The others I did upside down turned out better.
Nothing better than a well seasoned cast iron pan or pot to cook with. So much better than those dangerous teflon-coated wares which are toxic when the Teflon flakes off into your food (which is guaranteed to happen)
Well done!
Thank you so much! I appreciate the comment! I just love seasoning cast iron.
I have a cast iron fry pan I got from a secondhand store and I love. its just as good as a non stick teflon frypan and will out last them by a hundred years or more.
Muppet
I didn't know I needed a rusted cast iron pot to smile at me today. Thanks 😁
You could of sanded the inner surface to smooth it out more and have a much better surface to season. The whole idea of restoring or looking for really old Cast Iron is that their molds were finer and they were then sanded and buffed well beyond what is mass produced now. A variable speed sander with some paddle sandpaper will bring it to a mirror finish before you season it. It will be absolutely beautiful after that and nothing will stick since there will be much less for the foods to grab onto.
Please, please don't say "could of" the expression is "could have"
@@alexs7670 ðone as spr¯æc forweardswilc self
@@alexs7670 I agree. Too bad so many people just don’t remember what their English teachers taught them.
I will be on the lookout for some old cast iron cookware now thanks to you
Spread the love!
Great restoration but I feel that the chips were a little rushed. If you put them back in the ground they would very probably grow again.
yes - the chips were not even golden brown and crispy. LOL
Once bitten twice fried
I know, right?
They might have been cooked (soft to eat) but they sure as hell weren't chips!
It really bothered me more than I expected, for some reason, lol!
yes, the fries were not even close to being done. Like another couple minutes at least. Love me some french fries. Slice those super thin, he could probably even make chips in that pot. ??? Who knows!
Also, never crowd your fries/chips in the pot like that. They always cook a lot better with a little room between them.
I expect the next messages on this will be whether or not you put malt vinegar on them when done, or not. :^D
I skipped to the end then I realized 😳 omg there's probably sand blasting!!! 🤩 so I had to come like and watch the whole thing 🤣
Why let the pan sit long enough to re-oxidize? 5 minutes on the stove on medium heat and it’s perfectly dry after a wash. Can go right to seasoning then. Either way great end result though
I love cast iron pots and pans! They cook the best steaks!
plus, each one has a history of cooking for an earlier family, or more than one family.
If you do this again, save yourself some trouble and after washing, heat it dry. You can do this by placing it in the oven until it heats up to 350, then let it cool a bit and you can do the seasoning right away.
And you can buy a camre and film yourself doing it, and then go trough the trouble of editing, exporting uploading and adding tags as well as reading your own comment which i doubt will be there.
@@pedjamigrant7189 I'm not certain of your point?
I live not far from the town Falkirk in Scotland...What a difference, great video 😊
It is amazing how good a old cast iron pan can look after some elbow grease. Ive done it and was shocked.
This is just amazing. What a transformation. Fantastic.
I hope, it was sarcasm?
I am clearing out the garage and stuff i the garden and we have one of these about the same condition. I was about to throw it out when I stumbled on your video, I will now keep it and give it the treatment. 👍👍
Those chips needs another few minutes to get golden brown. Otherwise, congratulations on a great video!
Yes.its important to cook perfect chips. That give you atleast extra 100k views. Hehe nice job btw.
Honestly what he should have done was put those chips in the freezer for a bit, and then fried them again at a higher temperature.
@@DoubleADwarf They were so pale, I assumed he was going to double fry them. Then I saw the salt...NOOOOOOOOOOoooooooooo!!!!!!!!
@@oskar6661 You do not suffer alone.
I have some old Griswold P.A. Cast Iron pans/skillets. They are so nice. They have a mirror shine cooking surface, and are seasoned up to high heaven. I use the 8" skillet everyday.
Getting these cooking surfaces mirror shined is a really tedious job
I bought 2 at antique stores and use them every day. Mine LOVE coconut oil. I can flip an egg with no spatula. Nothing like a griswold💕
@@tiffanytate9079 I love these pans!
We always called it a Dutch oven. I remember baking bread and cobblers in the Boy Scouts. People have different methods for seasoning the iron. Flax seed oil is great, but for my every day frying pan, I just use bacon grease. It never sits long enough to get rancid.
Provided that you heated the pan after greasing, so that the fats polymerized, you don't have to worry about bacon grease going rancid. It's a different molecular structure at that point; it won't go bad. I'm not really a fan of flaxseed oil, either (in my experience, it flakes off later).
Bacon grease adds flavor also. Clean the skillet heat the skillet Add very little bacon grease and heat the skillet a little longer clean the excess out
This pot made soup long before me and it's gonna make soup long after me. I love that.
So true haha
Frying the potatos in the pot actually counts as a third seasoning. Best choice. Nice resto!
I just found 2 rusted out cast iron dutch ovens on a dumpster in the alley, texted my pastor friend to see if he wanted to try and save them; he said YES!! And he saved both, they have been added to his camping kit.
Thanks for the history lesson on cast iron. There's always so much to learn!
Glad you enjoyed it
Que buena restauración de la olla! Mientras miraba el vídeo pensé que le ibas a dar un mayor tratamiento de pulido como hiciste en tus vídeos de la bifera, pero vos sabes muy bien hasta donde es necesario pulir el oxido porque sos un profesional de las restauraciones! Muy buena esta también. Gracias por el vídeo.
I'm disappointed that you didn't take sandpaper and give the inside a mirror smooth finish before seasoning with oil. You'll be glad you did (and you'll never go back to Teflon.) Sending lots of love 💖 from sunny 🌞 Arizona 🌵😷
Yeah, do spend that long sand blasting and not smooth out the interior seems like a waste of time 😂 should have just soaked it in vinegar if you wanted those results.
@@zakartvyup, most people who cook know that the smoother the cooking surface, the less food sticks. That's why Teflon is so popular. Cast iron can be smoothed by seasoning filling in those pot holes, but why not start with a smooth surface? 💖🌞🌵😷
This looks much easier than I would have expected for restoring cast iron... Might have to try doing this myself.
Sorry to add a bit of a negative comment but I was always told if these were ever allowed to rust they must be immaculate before being seasoned . This had some residual rust and as such should have been stripped very clean before the repeated heating in the oven to make the surface non stick again . This was never meant for a campfire with coals placed on top. These cooking pots were made in Falkirk as the lid states , a town in Scotland , for use on a range . They sat on top on direct heat or hung on the hook which was swung over the fire . This is lovely old thing and how great it has been saved by loving hands and gets to live on. Great work !
This is BS.
If the pan is brought to above 400* F at any point after a washing, even after air drying; all rust is dehydrated and consequently will never effect the performance of the cast iron; furthermore it won't continue to form black oxides either: again, after being heated to above 400* F, water cannot exist on, or even in the metal; 392*F is when water will dehydrate from Rust
She’s a beauty all cleaned up n ready to start cooking. Love cast iron. Whatever you cook in it taste so much better in cast iron. Your pot was a oldy. I used to cook with them all the time till arthritis got my wrists n hands n now I can’t lift them. I won’t get rid of any of mine. Their sentimental to me.
PS. Wish my oven look like yours. I guess I’d better clean mine. ♥️♥️😊👍👍👍
Nice work. Ever tried electrolysis for rust/detritus removal from iron? Way less labor intensive.
Great point! I actually have another one like this, just another brand that I want to restore in the future. I will try electrolysis or evaporust to see what it does.
@@AJRestoration could I use CLR soak? It's for calcium, lime & rust
@@alanscott6241... I would not suggest that friend
I’m so anxious right now, and I needed a distraction. I found your channel, and I’m still anxious, but I’m into this video, and it’s helping. Love hearing the birds in the background. I want to do this! Great job!!!!
Thank you so much 😊, you can do it, its really fun!
That is amazing. I have found old rusted cast iron pots and pans out in the wilderness before at old hunting cabin and mining cabin sites, never thought they were saveable. Now I know!
If you ever do this again, go straight from media blasting, to polishing or at least sanding to be really smooth the inside, then wash and immediately put in the pre-heated oven so it wont form any rust. Then use bacon grease to season the inside parts.
This ^^
Sure there are fancy ceramic coated cast iron cooking vessels but back in the day (showing my age) the protection was done in such a basic and easy way.
Clean it, keep the rusting at bay and season using animal fat.
Some of my best bakeware resembles black crispy old metal and yet the flavours it can produce are surreal. Roasting beef in such a tin captures all of the flavour.
My Falkirk pot like that I inherited from my grandmother and it is as smooth a silk in the inside from years of use.
For something this bad I would recommend using electrolysis rust removal. The washing soda used in the bath is non-toxic opposed to evapo-rust. Would save a ton of time scrubbing mechanically with power tools and have the same result. Just my two cents.
Beautiful job..My Dad was born and raised in Falkirk Scotland until he was 14... His Dad died in WW1 and his Mom immigrated to Canada with 2 kids..Dad worked at the steel place until they left..quite young to work in a factory but it was common then.He could of made that pot.
Next time, after washing (with soap or without... that's another debate/video!) don't let it air dry. Coat with oil, set it on a burner and turn it on to medium heat until nice and dry. Let it cool down on the stove. (I wash my pan right before I'm going to use it. It dries as it's heating up for the next meal.) 💖🌞🌵😷
That is a good idea, I will do that next time! Thank you!
@John Smith, what's wrong? 💖🌞🌵😷
I have an old Wagner Ware Roaster I found at a thrift store my daughter and I restored. I use it for everything. Baked bread in it yesterday!
Nicely done! Were you able to, at some point, bring the handle ends, pinched closer together?
I am South African, so we also use a cast iron pot, its called a potije pot. How we clean it, put pot of fire until all rust removed and then oil. This looked like too much work. Well done looks good
Baie dankie! I am also from SA, It was a lot of work, but it works a charm!
Don't you want to turn the pot or pan over when burning in the oil? From what I know the smoke from the oil can penatrate further. It's what I've always done but what do I know hahaha. I have an very old kettle and pot that went through a fire on our property and have been meaning to get them refinished
It is so satisfying when you are removing the rust on cast iron and once you've done it, it looks like a new one pretty amazing huh 😊❤️
Curious why you didnt try to grind out that crack-looking defect and try to smooth/even out the bottom? Great looking job overall though.
About 3 months ago I pulled a brand new 12" Calaphalon out of the trash. I hit the cooking surface with an angle grinder and a flap disk and smoothed it out nicely. I cook breakfast on it just about every morning.
Knock the rust onto the base of red roses for a richer colour and scent, works on most red flowers
@Eki Seork We used iron nails for pink and steel nails for blue hydrangeas.
Absolutely beautiful! What a great restoration! Thank you for sharing AJ!
I wonder which one of the many foundries it came from? There were twenty or more, of which the most famous was Carron Company, who made the Carronades. ( speaking from Falkirk )
That is really interesting!
I would certainly love to own one of these carronade pots my father worked in the carron company for over 40 years and made thousands of these pots I wish wee had one to buy would mean alot to me as my father has passed .he was also a moulder for 20 or so years there. great restoration brought a wee tear to my eye
An elderly friend from Falkirk had one identical to this she said came from the Carron Foundry wher her brother worked . She had also an Carron stove in her garden as a planter !
I have brought several cast iron pieces back to life and maintain them by seasoning periodically. I noticed you used quite a lot of oil for your seasoning, Do you find the piece comes out sticky due to excess oil? I use flax seed or grape seed oil, first wiping it over the entire piece, then wiping nearly all of it off before putting it in the oven to cure. I repeat this multiple times - usually 4-5 times - and the end result is a nicely polymerized surface and no stickiness on the piece. I love your Falkirk and would love to find one like it. I have a kettle that the people we bought our home from kept filled with water on the wood-burning stove. Of course, it is rather rusted on the inside - a project for the future, to restore it so it will be usable for boiling water for my tea.
4-5 times seems to be a good sweet spot. I am sure yours will come out great, if not better than mine!