When my mother in-law moved to an assisted living facility, I found Wagner, Piqua, and Griswold cast iron in the attic above her garage. I put them in the oven on self clean for 30 min. Cleaned them up, then seasoned three times. These pans are from the late 1800's to early 1900's. Every time I cook with them, I think about the hands that have held them over the last 100 years or so. I'd like to think that the people that held them are smiling at me. God Bless you all and Happy New Year.
Great video! Most people have trouble with cast iron because they don't know about the sanding and seasoning. Hopefully folks new to cast iron will watch this video. Thank you for sharing.
Sanding them down is brilliant! I never would have tried it for fear of ruining my pans! I have 8 cast irons pots and pans, I'm about to go get the sander & pull them all out. They need to be reseasoned pretty bad! Great video
Bridges CWR 5 of them are very old. My husband dug one of them out of the ground in his grandfather's pasture & he didn't know how long it'd been there or why it would have been in the pasture. It's one of those smaller claw foot pots (can't think of the correct term). But I tried this out on one of them today & it actually did a pretty good job cleaning it up & looked great after I seasoned it! I'll do the rest by hand & make sure I don't mess them up.
Yup that was the same issue I had with my lodge pan. I ended up just re seasoning it, and added at least 4 or 5 more layers now it is smooth and non stick
I have 3 Lodge skillets, I didn't sand mine down but I did season them in my oven 3 times. They work wonderful, I can fry eggs that slide around too. And the more I use them the smoother they become. Its better to fry eggs in butter, it's a different kind of fat than the lard and I have heard it has some kind of chemical reaction that makes the cast iron even slicker.
I got a 3 piece set of lodge cast iron for Christmas. Am disappointed about the lumps and bumps! Nothing like my smooth pan from my granny. Thanks for showing a way to fix it!
Hey Wanda and Danny 🤗 What a super yummy breakfast 🥞..I know Wanda will enjoy her breakfast... What a warm place to cook and eat your breakfast.. Great job on the cast iron pan .. Danny Take care stay warm 🥰 Blessing 👩🌾
I’m pretty sure I could watch your fire place for hours and never get tired of it. If I want to watch a fire here I have to open the wood boiler up. Little bit difficult to cook inside of a wood boiler though.
That is just what my Lodge skillets need . I am going to sand them down and season them the way you did . Never thought about sanding them but you are right . And these new Lodge skillets just don't seem as smooth as they were years ago . Thanks Danny , blessing's , Linda
I do hate the way new cast iron has that rough texture. I Al from Lumnuh Acres ground down some new cast iron he bouht. I have been watching for some for my niece at yard sales, but may get her a new one and do the same. I miss my moms. It was a nice large skillet, perfectly seasoned and absolutely wonderful. Disappeared when she passed.
Loved the video, Danny! I need to do this to my new cast iron. Thanks a bunch! Those eggs looked wonderful. Much love and blessings to you and Miss Wanda!
Great info. I've got a really old skillet (wooden handled) that has tiny ridged areas. I'll have to try sanding. Seasoning it 3 times hasn't been successful.
This was great information and explains so many of the problems I've had with my cast iron. Could you possibly do a video about how you cleaned it after your egg fry? And the care and maintenance? Thanks so much for sharing. God Bless.
Wow! I never thought that the way you season a cast iron skillet it looks great. I have one it have rusted bad I set it back in the shed thank you Danny for the tips for cleaning a cast iron skillet I am going to try it Happy New Year
I tried to season a Dutch oven but the whole house smelled of grease by the time it was done . Maybe this should be done outside to avoid that problem. This was very hands on practical information. Thank you.
I was going to ask you to do this very video on the last live stream. I don't know why they are making cast iron pans so ruff now. Mine is the same way. Thank you!
These pans are not ready to use like Lodge advertises. That is for sure. I have some of the newer cast iron too. I found from the start, that the preseason on these pans are terrible. If I season over it, it will just flake off. These pans need several seasoning layers before they are useable. So I always burn off the original layer, and start over. In fact, I periodically burn off the seasoning and start over anyway. The new is though in the beginning. But since I use metal spatulas and often scrub them clean with a stainless steel pad, the metal wears down pretty quick. Sanding it, will hurry up the process. I love my cast iron skillets.
My son found 2 one a big duch oven but pitted really bad,is there anything I can do to fix it, that's all I use,even got my Mama's . hope this one can be saved.Thanks Danny
I bought a used one at a yard sale thinking that I could re seed it, but when I cleaned the rust out of the bottom it took the black off, I've been letting it set in oil but it just doesn't look right (rusty looking ) do you think it will ever come back?
The black look only comes after long periods of use. The center of the one in this viseo is still partially shinny even after using it multiple times. There is no need to sit it in oil.
Is that sandpaper for metal? Or just sandpaper that is used on wood? I love this idea. And nothing seasons skillets better than lard. I have experimented with all kinds of vegetable oils. And they never give me the kind of coating that lard does. Vegetable oils just do not last as long for me or get hard enough.
@@MorganBrunson Oh I know about the bacon. It is very very hard to find bacon or any cured meat for that matte that does not contain sugar (or some other kind of sweetener). Ticks me off. >:o/
Danny my wife thinks you need several different cast iron skillets for what ever reason. She has a small and large for corn bread, eggs Ike you do, a couple for frying, a large one for cooking just fish in the house, and than a couple for sautéed foods etc. Heck she wanted a new 12” Lodge for one if her Christmas gifts. I think this is over kill having so many skillets. Does a person need many? Her reasoning is food taste better that way. Thanks for your input if you don’t mind.
Yes she is right i have several different cast iron skillets for different things. I have one just for frying even though i do very little frying i still have it. I have a certian one just for cooking eggs in. Lard only is used in it not even butter is allowed because it will mess it up for eggs.
Lodge has gone way downhill. All of their new stuff is rough. You may want to try some 400 grit emery cloth in a circular motion to the bottom and sides. We need to start complaining to Lodge.
When my mother in-law moved to an assisted living facility, I found Wagner, Piqua, and Griswold cast iron in the attic above her garage. I put them in the oven on self clean for 30 min. Cleaned them up, then seasoned three times. These pans are from the late 1800's to early 1900's. Every time I cook with them, I think about the hands that have held them over the last 100 years or so. I'd like to think that the people that held them are smiling at me. God Bless you all and Happy New Year.
One of my best most favorite memories was my daddy cooking breakfast over a fire! There is nothing better tasting than that😃
Great video! Most people have trouble with cast iron because they don't know about the sanding and seasoning. Hopefully folks new to cast iron will watch this video. Thank you for sharing.
Did not know about the sanding. Love my cast iron.
Never thought about sanding them down. Thank you Danny! Good tip!
It is a must with the Lodge brand, and great with rusted out vintage finds. With some thinner vintage finds, a vinegar soak works better.
Sanding them down is brilliant! I never would have tried it for fear of ruining my pans! I have 8 cast irons pots and pans, I'm about to go get the sander & pull them all out. They need to be reseasoned pretty bad! Great video
If you have vintage cast iron, they maybe desirable or collector quality. Be careful that you don't ruin them
Bridges CWR 5 of them are very old. My husband dug one of them out of the ground in his grandfather's pasture & he didn't know how long it'd been there or why it would have been in the pasture. It's one of those smaller claw foot pots (can't think of the correct term). But I tried this out on one of them today & it actually did a pretty good job cleaning it up & looked great after I seasoned it! I'll do the rest by hand & make sure I don't mess them up.
I love my Cast Iron 🍳🍳🍳Great Demonstration Danny Thank you 🍳🍳
Yup that was the same issue I had with my lodge pan. I ended up just re seasoning it, and added at least 4 or 5 more layers now it is smooth and non stick
Nothing like cast iron cookware!! My Favorite!!-Have a Fantastic Weekend&Be Blessed!!-🙏🌷🙏
I have 3 Lodge skillets, I didn't sand mine down but I did season them in my oven 3 times. They work wonderful, I can fry eggs that slide around too. And the more I use them the smoother they become. Its better to fry eggs in butter, it's a different kind of fat than the lard and I have heard it has some kind of chemical reaction that makes the cast iron even slicker.
I got a 3 piece set of lodge cast iron for Christmas. Am disappointed about the lumps and bumps! Nothing like my smooth pan from my granny. Thanks for showing a way to fix it!
Hey Wanda and Danny 🤗
What a super yummy breakfast 🥞..I know Wanda will enjoy her breakfast...
What a warm place to cook and eat your breakfast..
Great job on the cast iron pan ..
Danny
Take care stay warm 🥰
Blessing
👩🌾
I’m pretty sure I could watch your fire place for hours and never get tired of it. If I want to watch a fire here I have to open the wood boiler up. Little bit difficult to cook inside of a wood boiler though.
That is just what my Lodge skillets need . I am going to sand them down and season them the way you did . Never thought about sanding them but you are right . And these new Lodge skillets just don't seem as smooth as they were years ago . Thanks Danny , blessing's , Linda
Have a nice day! Blessings! 🙏😃
Great video thanks for sharing with us ❤🌻
Good morning Dan and Wanda 💟
Love my cast iron. All I use for cornbread.
Now I’m ready to get a cast iron skillet!
I do hate the way new cast iron has that rough texture. I Al from Lumnuh Acres ground down some new cast iron he bouht. I have been watching for some for my niece at yard sales, but may get her a new one and do the same. I miss my moms. It was a nice large skillet, perfectly seasoned and absolutely wonderful. Disappeared when she passed.
Love your fireplace videos esp this one as I have several pans and kettles to season thank you so much
Loved the video, Danny! I need to do this to my new cast iron. Thanks a bunch! Those eggs looked wonderful. Much love and blessings to you and Miss Wanda!
Thank you Danny for teaching us. I always learn from you and Wanda, Have a happy new year.
Thanks for sharing. I have a new 8" lodge that needs this!
Cast iron skillets make the best homemade buttermilk biscuits!!
Thanks so for the great video Danny. I ♥️ my cast iron cookware. Have a Blessed New Year 😊
Great info. I've got a really old skillet (wooden handled) that has tiny ridged areas. I'll have to try sanding. Seasoning it 3 times hasn't been successful.
This was great information and explains so many of the problems I've had with my cast iron. Could you
possibly do a video about how you cleaned it after your egg fry? And the care and maintenance? Thanks
so much for sharing. God Bless.
Wow! I never thought that the way you season a cast iron skillet it looks great. I have one it have rusted bad I set it back in the shed thank you Danny for the tips for cleaning a cast iron skillet I am going to try it Happy New Year
Glad to learn about this. Thanks
4 fried eggs is all it needs now.. Blessings Yall
I tried to season a Dutch oven but the whole house smelled of grease by the time it was done . Maybe this should be done outside to avoid that problem. This was very hands on practical information. Thank you.
I was going to ask you to do this very video on the last live stream. I don't know why they are making cast iron pans so ruff now. Mine is the same way. Thank you!
These pans are not ready to use like Lodge advertises. That is for sure. I have some of the newer cast iron too. I found from the start, that the preseason on these pans are terrible. If I season over it, it will just flake off. These pans need several seasoning layers before they are useable. So I always burn off the original layer, and start over. In fact, I periodically burn off the seasoning and start over anyway. The new is though in the beginning. But since I use metal spatulas and often scrub them clean with a stainless steel pad, the metal wears down pretty quick. Sanding it, will hurry up the process. I love my cast iron skillets.
nothing like Cast Iron!
My son found 2 one a big duch oven but pitted really bad,is there anything I can do to fix it, that's all I use,even got my Mama's . hope this one can be saved.Thanks Danny
just take the rust off and season. pits won't affect much and will still work. i use those for frying and stews etc.
Clean it up and season it. It will be ok.
If you want to know how to season cast iron. Watch Cowboy Ken Rollins..
I bought a used one at a yard sale thinking that I could re seed it, but when I cleaned the rust out of the bottom it took the black off, I've been letting it set in oil but it just doesn't look right (rusty looking ) do you think it will ever come back?
The black look only comes after long periods of use. The center of the one in this viseo is still partially shinny even after using it multiple times. There is no need to sit it in oil.
@@DeepSouthHomestead thank you! 👍
Is that sandpaper for metal? Or just sandpaper that is used on wood? I love this idea. And nothing seasons skillets better than lard. I have experimented with all kinds of vegetable oils. And they never give me the kind of coating that lard does. Vegetable oils just do not last as long for me or get hard enough.
lard or bacon dippings worked for hundreds of yrs so why change right. if using bacon just be sure it's not sugar cured.
@@MorganBrunson Oh I know about the bacon. It is very very hard to find bacon or any cured meat for that matte that does not contain sugar (or some other kind of sweetener). Ticks me off. >:o/
you really need sand paper for metal.
new stuff can be sanded smooth. but if i had known i'd have sent you an old one that was milled smooth. i only have about 100. lol
How often do you have to season it after cooking in the pan? Thank You.
Mine hasw lasted for years and years without reseasoning.
@@DeepSouthHomestead Thank You for your reply and have a Happy New Year.
good morning
Morning Deborah
My Lodge is the same way. Honestly it’s frustrating and I’m wondering what all the hype is because a lot of foods hang up on it🤷♀️🤷♀️🤷♀️
They just don't seem cast them quite like they used to.
That's why I'm always on the lookout for them at yard sales.
Danny my wife thinks you need several different cast iron skillets for what ever reason. She has a small and large for corn bread, eggs Ike you do, a couple for frying, a large one for cooking just fish in the house, and than a couple for sautéed foods etc.
Heck she wanted a new 12” Lodge for one if her Christmas gifts. I think this is over kill having so many skillets. Does a person need many? Her reasoning is food taste better that way.
Thanks for your input if you don’t mind.
Yes she is right i have several different cast iron skillets for different things. I have one just for frying even though i do very little frying i still have it. I have a certian one just for cooking eggs in. Lard only is used in it not even butter is allowed because it will mess it up for eggs.
she is quite correct
She's not wrong, this probably explains how I became the happy owner of so many pieces over the years.
I only actually use one, maybe two of them.
I won't buy pre conditioned cast iron because of the way they do it. I would rather buy a used pan and clean it up or season them myself
Lodge has gone way downhill. All of their new stuff is rough. You may want to try some 400 grit emery cloth in a circular motion to the bottom and sides. We need to start complaining to Lodge.
Deep South? Where, Antarctica?
My pre seasoned is the same way. I don’t like it.
Great video but you over cooked the eggs 😁
Wanda likes her eggs "done". Gotta cook them that way.
don't show this to the chickens it's not an amusement ride