🍳 Let's Smooth This Bellied Lagostina 10" Skillet Back into Shape

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  • Опубліковано 10 лис 2024

КОМЕНТАРІ • 78

  • @FaerieDust
    @FaerieDust 4 роки тому +2

    Really great, useful, no-frills video! I recently bought a second hand cast iron pan that needs some love before I can use it, and my baby brother turns 20 in a week and wanted one for his birthday, so I'm on a bit of a research binge 😅
    I wouldn't have even thought of actually sanding down the pan to even it out! A lifetime of nonstick pans is a lot of "rules" to unlearn, but I look forward to using something so much more robust and sustainable - better for my wallet (won't have to replace degraded or damaged pans every couple of years) and the environment (no more new pans that need to be manufactured and transported and later discarded to landfills).

    • @NeedItMakeIt
      @NeedItMakeIt  4 роки тому +1

      I do love my cast iron, having 1 non-stick is still handy because they do heat up faster if you need to make something in a pinch, but the Cast will last, just don't do what I did years ago and set the heat to high by accident, that's the best way to crack your cast. Aside from that, they are very robust, much more than people believe.
      Great comment, thank you for taking the time.

  • @robtdougherty
    @robtdougherty 4 роки тому +5

    i just wanted to come on and tell you what a cool video this was! never seen the "time stamped" progress bar before. great audio quality and good editing. Makes me want to sand some of the roughness out of my cast iron skillet. its not nearly as non stick as yours.

    • @NeedItMakeIt
      @NeedItMakeIt  4 роки тому +1

      That is awesome to hear, thank you so much for this note and for your support. I can be overly critical over my work sometimes and I still have a long way to go on my video work so you should expect better on each new video too.
      You're the best have a great night!

  • @saylow595
    @saylow595 3 роки тому +2

    My first skillet developed a raised center. I later heard that on an electric stove not to go higher than medium. I still use it in hopes the seasoning will eventualy even it.

    • @NeedItMakeIt
      @NeedItMakeIt  3 роки тому

      The lagostina pans come with a raised center, I returned one and checked out the rest for an exchange, it is a manufacturing flaw. This was also reported as a defect by many other customers. Not many people have the ability to adjust their pans. Now that it is flay the pan is my favorite.
      Seasoning builds up incredibly thin, it will take a good 100 years to fix the problem. I made a video on this subject to try and re-level the bottom of a vintage pan with only seasoning, it took a long time and the results were just barely noticeable.

    • @saylow595
      @saylow595 3 роки тому +2

      @@NeedItMakeIt it is raised on the inside. I still use it but too many skillets are warping because lack of knowing of what can go wrong, especially with heating it too fast with electric stoves.

    • @NeedItMakeIt
      @NeedItMakeIt  3 роки тому

      @@saylow595 I did crack a skillet a while back with the old coil burner, uneven heat and they seem to produce quite a bit more intense heat right away. I'd love to try induction, I hear it works great on CI pans.

    • @saylow595
      @saylow595 3 роки тому

      @@NeedItMakeIt it is messed up when people are looking foward to a life long skillet only to warp it instantly.

  • @alchemy1
    @alchemy1 9 місяців тому

    I bought a 15 inch one at Walmart for around $20. It sits on the flat stove like a rock. I think it will take some time for it to be truly seasoned. A lot of cooking, cleaning and oiling it.
    I think it is too much work to put it in the oven over and over and over to get it to finally season. It is like 3-4-hour marathon.

  • @meaders2002
    @meaders2002 Рік тому +1

    Why make a first cook in cast iron with bacon? Lard does polymerize finally but not to the extent of unsaturated vegetable fats like grapeseed or raw flaxseed oils. To its credit lard leaves a detritus which at higher temperatures, above 450°F, carbonizes and acts as "filler" in tiny pits on the pan. The polyunsaturates which polymerize glue that material in place and blacken the pan (literally carbon black) and smooth the surface. As ever lard was rendered and bacon was eaten. Both cook and cast iron were satisfied.

  • @terrylookabill8441
    @terrylookabill8441 10 місяців тому

    Buy an arbor extension for your angle grinder. And you won't gouge the pan as much. Because you can let the flap wheel sit flatter when you are grinding.
    Another thing I've found that helps is to use a buffer motor instead of an angle grinder, the lower speed seems to help with control.

    • @NeedItMakeIt
      @NeedItMakeIt  10 місяців тому +1

      Great tips, yeah the grinder is tough to control in there, one wrong move and you're gouging in.

  • @michaelnguyen2975
    @michaelnguyen2975 4 роки тому +1

    The surface finish after cooking with bacon looks similar to a carbon steel pan/wok with its distinct splotchiness. My fav pan is carbon steel for its super nonstick and easy cleaning, but it warps on glasstop. After watching this and your previous video I will have to polish down my cast iron to hopefully get the smooth cleaning and even heat distribution.

  • @redrob2230
    @redrob2230 4 роки тому +1

    The grease heats up and as you seen increased flow. It goes further to polymerization and this is the non stick/ scratch resistance in a cast iron. Different oils fats polymerizes differently.
    Bacon is the best because of the fat content. I run just the bacon grease through a cheese cloth(filters the crap) into a glass container. No need to use bacon strips.

  • @paulmlemay
    @paulmlemay 3 місяці тому

    I never season with bacon because it has sugar in it. I use lard if I have it. Amazing job.

  • @mantolaman
    @mantolaman 4 роки тому +1

    Very interesting, stumbled across this while searching for info on Carbon steel pans.

  • @CarnivoreRonin
    @CarnivoreRonin 4 роки тому +1

    Also, the vinegar etching was the perfect thing to do. I do that on them when I modify them. If they are too smooth, the seasoning will adhere fine and work perfectly.... For a bit. Then, while in use, it will fail and come off in places, especially the bottom and rim. It is mainly cosmetic and doesn't affect performance really but it is super annoying.

    • @NeedItMakeIt
      @NeedItMakeIt  4 роки тому +1

      Thanks for the confirmation on this, I wanted to do it for one other reason too, which I didn't mention because it's cheating... but it does darken the surface a little. A darker surface to start with will translate to a darker pan right out of the gates so it will look a little more like a "Seasoned" pan.
      Do you have any experience with sand-blasting or soda-blasting? Or do you think this might just be a waste of time/money?
      I had a visit to your web-page, I should probably have eaten breakfast first...
      I'd like to use you knowledge as a resource for future video ideas, I only have 10+ years cooking with cast iron, and a few years of testing and restoration, there is more to know than what you would think.

    • @CarnivoreRonin
      @CarnivoreRonin 4 роки тому

      @@NeedItMakeIt Absolutely! I'm always happy to help out. Media blasting works very well as long as you use nice, gentle media. I would never recommend it for vintage pieces because it does alter the surface but it is perfect for modern pieces that one is fine with modifying like the one in your video.

    • @CarnivoreRonin
      @CarnivoreRonin 4 роки тому

      @@NeedItMakeIt another cheat to a darker pan more quickly is heating it at 500 degrees completely dry and allowing it to cool down naturally in the oven.
      Then, season it up like you normally would.
      8-)

    • @NeedItMakeIt
      @NeedItMakeIt  4 роки тому +1

      I was thinking about that method also, oxidizing the surface and drawing the temper colors (even though cast probably doesn't temper), you can get a nice straw or even brown before the seasoning begins... I've got to try this on my next pan. I do this to some of the tools I make just because I like the look, even if it doesn't last forever.

  • @sandspike2929
    @sandspike2929 Рік тому

    Vinegar acid etching is a very good way to get polymerized oil (seasoning) to stick and make a black surface, not bronze color.

  • @RC2214
    @RC2214 10 місяців тому

    I wonder if Avocado oil would work as well as the bacon?

  • @Dave-hq5xi
    @Dave-hq5xi Рік тому

    11:40 that alone made me subscribe lmao

  • @lawl802
    @lawl802 4 роки тому +1

    Updates on the General Store 10 inch pans? Great price, how do they compare with your other pans?

    • @NeedItMakeIt
      @NeedItMakeIt  4 роки тому

      I just took them off of the shelf last night, but not to use yet, I am featuring them in another short test video. My plan with these pans is to machine the inside on my lathe. I just purchased a giant wood lathe, so I may be able to use that and machine the inside smooth. I'm looking to keep the machine marks because that duplicates the way it used to be done, but also I think it may help with building up that nice thick dark layer of seasoning.
      A few things about the General store pan that I've noticed compared to my other ones. The handles are really short, so short that they're not really great to hold onto, the surface is extremely rough, the roughest I've ever seen on a pan. Some people would say to leave that.... I'm not waiting for years to have a nice smooth pan, so it should be smoothed out at least a little. The design is classic, nothing fancy. The quality of the materials is unknown, but from my understanding it comes down more to design of the cope and drag and how it cools that produces the desired grain structure in the pan. They produce these pans in such high volumes that they likely have the process down to an exact science.
      I still would like to do a giveaway for these two pans, but I'll machine the insides first and then season them three times + a little testing so I'm satisfied the'll work well for anyone.

  • @IanJohnstonblog
    @IanJohnstonblog 4 роки тому

    Great video. Gives me courage to try this type of repair myself.

    • @NeedItMakeIt
      @NeedItMakeIt  4 роки тому

      Awesome, glad to hear that, you should expect better in future too!

  • @ranginijeyatharan6665
    @ranginijeyatharan6665 Рік тому +1

    Thank you for the information

  • @CarnivoreRonin
    @CarnivoreRonin 4 роки тому +4

    We've talked a bit before I'm the guy with www.castironronin.com www.castironronin.com/category/cast-iron/how-tos/ and the Facebook groups etc. I restore cast iron all the time. But, I'm not like many people who tell you to cook bacon immediately. The sugar in it can cause that discoloration and sticking.
    Deep frying is just about the best thing for a newly seasoned pan. Deep frying potatoes is perfect if you rinse them to remove the starch first.
    I cook with ghee, bacon fat or lard for when they are new. Another great way to break them in is with grilled cheese.
    Hope that helps. I'm always happy to help out a fellow cast iron enthusiast!

    • @NeedItMakeIt
      @NeedItMakeIt  4 роки тому +1

      I do remember! Thanks a lot for this information, this was baffling to me. I'll send you another message tonight when I have some time to properly respond.

    • @NeedItMakeIt
      @NeedItMakeIt  4 роки тому +1

      I have a few minutes free.... You answered a few of the things I've been wondering about, I have been cooking some hash-browns lately and first I was cutting them up into 1/2" x 1/2" cubes, then cook in the microwave and into the pan with some canola oil. I had a lot of sticking... not happy, so it may have been the starch content of the potato that caused this. The next time I had no problem at all. I'll have to do some research on this, the pan was hot, there was plenty of oil, so the only other factor was the potato itself, because normally my pans perform very well. The next time I cook these, I'll wash them off first before going into the pan.
      I figured it was something to do with the bacon, because after you season a pan from scratch you cook with an oil of some type, the oil itself would distribute and it wouldn't be likely to leave a pattern or patches of discoloration, so it must have been the bacon. This is good, and I can test this too by adding bits of sugar into a pan in various spots (a bad test pan). It seems that the layers are seasoning are somewhat permeable, so they allow some chemical components or for example some moisture to pass through, probably slowly.
      Great tips as always, so thank you again!

  • @warrenjones744
    @warrenjones744 4 роки тому +2

    For what it's worth, I use vegetable oil or shortening to season pans with. I almost always cook with Olive oil. but store the pan after cleaning by melting some shortening and wiping out. Vegetable shortening does not go rancid like animal based fats over time. however around here Cast iron pans never seem to stay cold long! Cheers

  • @carolinecummings111
    @carolinecummings111 3 роки тому +1

    Pre-Seasoned Cast Iron Skillet lagostina how to season how do I remove the bumps in new pan thanks

    • @NeedItMakeIt
      @NeedItMakeIt  3 роки тому

      Hi, if you have an orbital sander, that will work well, use 100 grit sandpaper, just try to stay away from the outside, or use some tape to protect the sidewalls. I've found that 100 grit works the best for adhesion. You'll want to clean the pan well with soap and hot water. The next step is to boil vinegar in the pan for about 5 minutes to etch the surface a little bit. Again clean with soap and water afterward. This does two things, it abrades the surface to prep it for the seasoning and it deepens the colour so it won't look like you just sanded the pan. Make sure to wash and dry it very quick so it doesn't flash rust on you.
      I like to use canola oil for my seasoning, apply to the entire surface and wipe every single little bit away that you can. You may not want to use paper towel if the surface is still a bit rough, it will leave lint. An old cotton shirt works well.
      The barbeque works the best for me, you'll avoid the smoke in the house, heat to 450C with the pan inside upside down and leave it in there for an hour at that temp, you can reapply the next coat while it is still hot, but most people recommend to let it cool and repeat. You don't really need more than two coats unless you want to create a darker finish.
      The first time cooking will look like everything sticks in the pan, don't go with bacon like people recommended in the past, it apparently contains too much sugar, cooking with clarified butter does a nice job for the first time cooking with it. If you purchased the Lagostina, check to see if the pan bottom is bellied like mine was, it was really bad and was not great to cook with. After I fixed it, I use it every day, looks and works great.

  • @NeedItMakeIt
    @NeedItMakeIt  4 роки тому +3

    Hi Everyone,
    So I need some help on this one, and this seems like it could be a problem for some other people as well. What would cause bacon to discolor the pan so badly on the first time cooking with this pan after seasoning? I was not a fan after all of the work to get it working properly, so I re-seasoned it again and the colour returned to just about what it should be.

    • @tshep1174
      @tshep1174 3 роки тому

      This happened to me with a Lodge cast iron that I hand-sanded with 120-grit sandpaper and seasoned three times. I'm not convinced it's discoloration, I actually think it took some of the seasoning off of it. My guess is that sanding a cast iron pan, even if you "rough it up a little bit" when you're done makes it difficult for the seasoning to stick afterwards.

    • @NeedItMakeIt
      @NeedItMakeIt  3 роки тому +1

      @@tshep1174 I have been told by someone with much more seasoning experience than I have that using packaged bacon which contains sugar is the cause of this problem. Setting the seasoning with bacon in the old days did not cause cause this problem. I don't set the seasoning with bacon any more and this problem hasn't reoccurred.

    • @radagast6682
      @radagast6682 3 роки тому +1

      @@NeedItMakeIt I only buy bacon without sugar. Aldi has some, if you can't find a good butcher shop near you. Also, seasoning is to prevent rust, not to make the pan "non-stick".

    • @meaders2002
      @meaders2002 Рік тому +1

      You can find many UA-cam videos which demonstrate how to cure bacon the "old" way. "Sugar-cured" ham involved packing the exterior of a cold-smoked ham with a mixture of salt and sugar then hanging same for the winter months through to summer in a wrap of burlap.
      Increase the temperature of your finishing operation for your pan usage. Carbonize your sugars.

  • @DAVIDMILLER-nc9vo
    @DAVIDMILLER-nc9vo Рік тому

    There is a flaw in this reasoning. Is the thickness of the bottom or the pan is not uniform? It was not measured. So one should not presume that the flatness of the pan can be ascertained by use the dial micrometer as shown at minute 2:50.

  • @tatianab2049
    @tatianab2049 2 роки тому

    Ugh I don’t have any of this equipment to fix mine. I wish there was someone in my area that could fix it instead of buying a replacement 😭

    • @NeedItMakeIt
      @NeedItMakeIt  2 роки тому

      They are all this way, poor design, terrible really, there are so many with this flaw

  • @ontheone9559
    @ontheone9559 Рік тому

    I wasn’t aware that you could use metal on cast iron.

  • @MaxMeridius0920
    @MaxMeridius0920 4 роки тому +1

    Nice

  • @turdferguson5300
    @turdferguson5300 2 роки тому

    With your knowledge I bet you could do great things fixing a spinner. The challenge is you can't use power tools or sand on vintage cast iron. It must be done with heat but not enough to heat damage the metal. I've experimented with an electric eye but it didn't get it hot enough. I could only get it to 550ish degrees. I've heated the cooking surface while blowing cool air on the bottom but that didn't reverse the bow either. My next step is using a small propane torch, still not wanting to get it too hot. I have torches in the shop that will melt it into a puddle but that would fall under heat damage. :) Vintage warped skillets are cheap so if nothing works they will become a spatulas.

  • @ericschmidt9507
    @ericschmidt9507 3 роки тому +1

    My lagostina pan was the exact same way

    • @NeedItMakeIt
      @NeedItMakeIt  3 роки тому +1

      I love the pan now, it does look great, but it isn't a small job to flatten it. I see them on sale in nearly every Canadian tire flyer. $19.99

  • @eroomjennings
    @eroomjennings 3 роки тому

    Use wooden or plastic tools to avoid scratching your seasoning

    • @NeedItMakeIt
      @NeedItMakeIt  3 роки тому

      I always use metal now, a properly seasoned pan is highly resistant to abrasion. I have taken a wire wheel on an angle grinder to it and seasoning holds up incredibly well.

  • @davidbell-yt
    @davidbell-yt 3 роки тому +1

    Did you ever post the cooking with no seasoning video? I'm keen to see it. +1 subscriber for more premium dad jokes.

    • @NeedItMakeIt
      @NeedItMakeIt  3 роки тому

      I never did, I still have the video and I'll upload it if you like for your eyes only. Sometimes there doesn't seem to be any interest so It doesn't make much sense to spend 40 hours making a video.

    • @davidbell-yt
      @davidbell-yt 3 роки тому

      @@NeedItMakeIt I can't understand why there's no interest. Your videos are nicely done, and seem to be answering a lot of the same "what ifs" I'm having about cast iron. If posting the video is too much hassle then a comment on the take-aways would certainly be appreciated.

  • @imjstcl
    @imjstcl 3 роки тому

    I think i would have balanced the spinning pan, but thats because im a baby.

  • @scotmaciver
    @scotmaciver 4 роки тому +1

    This is way to technical for me. My ADD can't keep up with this one lol

    • @NeedItMakeIt
      @NeedItMakeIt  4 роки тому +1

      I had you in mind when I added the timestamps, just skip to the part you want to watch. You can also play the video 1.5 speed, that's a good general hack for any video.

    • @NeedItMakeIt
      @NeedItMakeIt  4 роки тому +1

      I haven't had too much feedback about the style of my videos, what are a few things that I could do better? I try to trim the fat out so that I don't waste people's time. Your thoughts would be very much appreciated!

    • @scotmaciver
      @scotmaciver 4 роки тому +1

      @@NeedItMakeIt Hey I saw your response just hadn't had a chance to think and respond. I am however about to update your other video regarding beading.

    • @FaerieDust
      @FaerieDust 4 роки тому

      When I have that problem (completely unmanaged ADHD), I find two things tend to work for me: I set the videos to play at a faster rate, often 2x (and sometimes that still feels way too slow for some channels), and find something to do simultaneously (a mindless mobile game, washing the dishes, crochet, fold laundry etc). And sometimes I just need to not be on UA-cam at that moment, and that's fine too.

  • @finbarscanlonwolf
    @finbarscanlonwolf 9 місяців тому

    And i cried every time you used the metal spatula. Get a wooden one.

    • @NeedItMakeIt
      @NeedItMakeIt  8 місяців тому

      That's a bit sad,; I'm sorry to have to tell you that metal is better. I have a video on that subject as well, using metal will not cause any negative impacts to your pan. After making the video, I switched to metal fish spatula, and it is the absolute best... and I am still using that very same pan from this video, it is now my favorite pan of any that I own. Have a good one!

    • @finbarscanlonwolf
      @finbarscanlonwolf 8 місяців тому

      @@NeedItMakeIt just me, I make wooden spoons & spatulas, walking sticks & canes. I just feel old school wooden, for old school cast iron. I know a cast iron skillet can take a beating when it comes to being scraped. I should have explained myself better. I was still a bit off from anaesthetic from the dentist earlier today. 👍🇮🇪

    • @NeedItMakeIt
      @NeedItMakeIt  8 місяців тому +1

      @@finbarscanlonwolf LOL, all good my friend! I'm a woodworker by trade, I have nothing against wood either. I've only made a few spatulas, one wooded one from White Oak is still standing up to this day. No worries I hope your trip there was a success and didn't cost too much!

    • @finbarscanlonwolf
      @finbarscanlonwolf 8 місяців тому

      @@NeedItMakeIt Last 4 out. Medical card. €0. Next visit is fitting for full set dentures.
      The spatula I made for myself is Blackthorn. Lovle golden brown, with the very dark brown center. Pity you can't post pictures on UA-cam comment section.

    • @NeedItMakeIt
      @NeedItMakeIt  8 місяців тому

      @@finbarscanlonwolf Very nice! Did they happen to use 3D scanning to get a perfect fit? Ah, I can't say I've had the opportunity to use Blackthorn yet, but I actually have a variety of it growing on our property, it has large needles coming out of the branches and trunk right?
      I think I can only link to images, I agree, images would be so nice, or at least certain members perhaps.

  • @MrSparkums
    @MrSparkums 3 роки тому

    20k by eye is pretty cray cray.. Potato skins salt and flax seed oil..

  • @TheJanapple
    @TheJanapple 3 роки тому +1

    Seriously???

    • @NeedItMakeIt
      @NeedItMakeIt  3 роки тому

      Yup, seriously!!!
      I have no idea whether ??? is good or bad, so I'll go with a random response that covers both.

  • @jizburg
    @jizburg 4 роки тому

    Everyone knows one should calibrate ones pans before and after every use.

  • @georgeclinton3657
    @georgeclinton3657 Рік тому

    tape your sandpaper down noob lol

  • @juanjuanito5931
    @juanjuanito5931 3 роки тому

    Hello, I would like to contact you by e-mail, is it possible? Thanks

    • @NeedItMakeIt
      @NeedItMakeIt  3 роки тому

      Sure, needitmakeit@gmail.com

    • @juanjuanito5931
      @juanjuanito5931 3 роки тому

      @@NeedItMakeIt Thanks,

    • @juanjuanito5931
      @juanjuanito5931 3 роки тому

      @@NeedItMakeIt hello, could you please check your email?, I left a message, THANKS