Old Falkirk Cast Iron Pot Restoration
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- Опубліковано 17 вер 2021
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/ @ajrestoration I got this badly rusted cast iron pot at my local drugstore (metal recycling yard) and I thought it would make for a fun little restoration!
I was going to cook up a nice stew in the pot (veggies in the thumbnail) but time caught up to me, so I made some nice "Shop chips" instead.
I am not entirely sure the lid is the original lid that was supposed to be with this pot, but this is how I found it.
I hope you enjoy the video.
If you have any suggestions for improvement, or compliments share them below!
Please leave a like if you did like the video, please subscribe and feel free to comment your thoughts and as always thank you for watching.
Some History on Cast Iron Cookware
In Asia, particularly China, India, Korea, and Japan, there is a long history of cooking with cast iron vessels. The first mention of a cast-iron kettle in English appeared in 679 or 680, though this wasn't the first use of metal vessels for cooking. The term pot came into use in 1180. Both terms referred to a vessel capable of withstanding the direct heat of a fire. Cast-iron cauldrons and cooking pots were valued as kitchen items for their durability and their ability to retain heat evenly, thus improving the quality of cooked meals.
In Europe and the United States, before the introduction of the kitchen stove in the middle of the 19th century, meals were cooked in the hearth, and cooking pots and pans were either designed for use in the hearth or to be suspended within it. Cast-iron pots were made with handles to allow them to be hung over a fire, or with legs so that they could stand in the coals. In addition to Dutch ovens with three or four feet, which Abraham Darby I secured a patent in 1708 to produce, a commonly used cast-iron cooking pan called a spider had a handle and three legs allowing it to stand upright over campfires as well as in the coals and ashes of a fireplace.
Cooking pots and pans with legless, flat bottoms came into use when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast-iron skillet.
Cast-iron cookware was especially popular among homemakers during the first half of the 20th century. It was a cheap, yet durable cookware. Most American households had at least one cast-iron cooking pan. Popular manufacturers included Griswold, which began production in 1865, Wagner Ware in 1881, and Blackrock Foundry in 1896. The 20th century also saw the introduction and popularization of enamel-coated cast-iron cookware.
Cast iron fell out of favor in the 1960s and 1970s, as Teflon-coated aluminum non-stick cookware was introduced and quickly became the item of choice in many kitchens. The decline in daily use of cast-iron cookware contributed to the closure of nearly all the iron cookware manufacturers in the United States. Many went out of business in the 1920s as seen in the List of cast-iron cookware manufacturers. Others were absorbed by other cookware manufacturers.
Today, of the large selection of cookware that can be purchased from kitchen suppliers, cast iron comprises only a small fraction. However, the durability and reliability of cast iron as a cooking tool have ensured its survival. Cast-iron pots and pans from the 19th and 20th centuries continue to see daily use to the present day. They are also highly sought after by antique collectors and dealers. Cast iron has also seen a resurgence of its popularity in specialty markets. Through cooking shows, celebrity chefs have brought renewed attention to traditional cooking methods, especially the use of cast iron. In the 2010s, small startup companies began producing cast-iron cookware designs for specialty cooking markets.
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 😀
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.
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 😊
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.
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
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
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.
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.
Ready for another 100 years of cooking.
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.
“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 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
I don't collect cast iron but I'm a professional when it comes to the Dutch oven. Just ask my wife and she will tell you just how good I am with the.... Dutch oven.
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!
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.
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!
This pot made soup long before me and it's gonna make soup long after me. I love that.
So true haha
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!
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 😉
Hearing those ducks or geese in the background was awesome...I haven't heard that in years....
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? 💖🌞🌵😷
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.😂
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.
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. 🙂
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.
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....
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.
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.
I am actually from Falkirk. It was good watching that. Thank you
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.
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.
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.
Love seeing old stuff get a new lease on life. Looks awesome......
I recently asked for one for a birthday, espousing all other cookware over it. Old ways are best ways, period!
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!
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.
I love watching antiques get restored.
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 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
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
I didn't know I needed a rusted cast iron pot to smile at me today. Thanks 😁
It’s a thing of beauty. I absolutely love all of my cast irons. Great video… relaxing and very satisfying. Bravo 👏🏻
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.
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!
I love that you fried potatos in it🙂
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. ♥️♥️😊👍👍👍
Love the Falkirk and Carron Iron Works (same place) Dutch ovens and pot joe pots. Kept the Empire moving. 100 years later still going strong. Everyone should learn to cook with it.
Great work on this beautiful old Dutch Oven. As good as new.
In 1984 I found a Griswold #8 frying pan leaning against a trash can, by
the curb. I still use it all the time. Fried eggs slide around and
pancakes never looked better.
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!
Great job. A very easy way of restoring old pots and pans.👍
My Dad used to work in the Cast Iron foundries in Falkirk, obviously towards the end and the decline of the industry in the area. Left school at 16 and encouraged to work as soon as he could. He would "be given" many a cast iron piece over the years. Many of which would end up in that garden and rusting like that oven.
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.
I have a Falkirk pot belly 3leg from the 50s. I inherited it from my grandpa who had copper plated it and was using it as a coal skuttle.
The copper is long gone. I brought it to the UK and still use it. What I noticed is that it's much thinner than the modern ones.
Made in Scotland I'd assume when they were in the heydey of good manufacturering.
Thanks for the history lesson on cast iron. There's always so much to learn!
Glad you enjoyed it
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 live in Falkirk and I saw the name of it on the title - everyone's pleased to see their town's name somewhere unexpected!
Love my cast iron skillets and Dutch ovens. These videos are so satisfying.
Glad you like them!
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?
This is just amazing. What a transformation. Fantastic.
I hope, it was sarcasm?
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.
Enjoyed this amazing pot restore. thank you.
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
This was fabulous..I would have soaked it in vinegar for about 6/8 hours used a steelwool and slowly buffed it. After rinsing it, an then oiled it as well Great job!! 👍 👏
My Falkirk pot like that I inherited from my grandmother and it is as smooth a silk in the inside from years of use.
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 🤣
Frying the potatos in the pot actually counts as a third seasoning. Best choice. Nice resto!
Hey Honey,, I found one online,, exactly same as yours, so Yes,, the lid does go to it,,, plus the metal handle had the "reversed" bends just like yours does,, (dont see that often),, I have the entire x2 cast iron collection from the 30's, from My Momma,, from the huge 20 in skillet down to the tiny one egg skillet and a dutch oven and cooker,,, all gathered over the years,, and I cook in them more than anything else,, best tasting too!! ,, TC ,, E
Hard to believe it’s the same pot! Awesome! Thanks for sharing.
Absolutely beautiful! What a great restoration! Thank you for sharing AJ!
That seamless oven transition tho
Few people appreciate the effort I do for the video and editing haha so thank you, I appreciate it!
Excelente restauração 👏👏
When I saw the rust in the air, an old quote came to mind. "Don't breathe this!"
BREAUTIFUL DUTCH OVEN AND DELICIOUS FRENCH FRIES!!!💖💖💖💖💖
Thank you 😋
Great job! Pro cooking tip: for best results on those fries, you have to par cook them, which looks what you did. Let them cool down to room temp and dunk them in the oil again for that golden brown crispy on the outside fry that we all like so much. Season them immediately after coming out of the oil to infuse the flavor better.
Chef Beau!🙆🏾♀️👏🏾
They looked too white to me too. I like them crispy golden brown
I just cook them for longer until brown and then turn them. Malt vinegar sprinkled before you eat. But then again, I'm no Pro.
Beautiful pot!!!! I love the style for campfire cooking or open pit cooking! They fries searing and crisping in falkirk is the ultimate prize finished in the gorgeous pot!!!!!
Beautiful pot!!!! I love the style for campfire cooking or open pit cooking! They fries searing and crisping in falkirk is the ultimate prize finished in the gorgeous pot!!!!!
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.
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!
Great job. Very impressive work. Thanks for sharing
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.
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 love restoring old cast iron. Very good job!
An excellent job.
I've always wanted an old pot like this.
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
Your method of adding a second layer of Flaxseed oil really does do wonders. Its looks fantastic. Great Video.
Thank you buddy!
Beautiful work! It looks brand new.
Nice! I use white potatoes and I flower season them before I fry them😊good French fries 😊
Awesome restore! Looks perfect and ready for cooking anything! Looking forward to the next one!
Parabéns !!! Que trabalho maravilhoso !!!!!
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 😂👍
There’s something deeply satisfying about this video.
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.
@@pedjamigrant7189 I'm not certain of your point?
This looks much easier than I would have expected for restoring cast iron... Might have to try doing this myself.
Very fine restoration. Excellent. Thanks for posting it.
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
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.
Inherited my from my grandmother 40 years ago. Been in constant use for nearly 100 years, just about perfectly seasoned. One of my sons will inherit and still do the leg of lamb roast for Sunday lunch😋👌🇿🇦
I used to be so intimidated by cast iron skillets.
Now? Now I have one that permanently resides on my cook top. The best feeling in the world is one you get one seasoned so well you can scramble eggs in it.
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
Oh gosh that pot looks great! I sure do love those Cast iron pots. I have this cast iron Dutch Oven It is just a 3 person pot but i love it. Now searching for a cast iron skillet. I got a tiny one but i need something bigger. And i have a warm love for those old things. Not the brand new junk from nowadays. I want a good thick big skillet. Because i'm a kitchen princes and i like to cook and bake. And my skillet is junk. So i would ask you if you don't mind me asking, if you would like to find and kinda restore one for me. We can work out the detaills :))
I am a pipe maker and restorer so if you ever think of smoking a pipe we could strike a deal :))
Greetings from the Netherlands,, Kitty.
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.