Restoring a free Lodge 15” skillet for camping, home, and anything else.
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- Опубліковано 9 жов 2021
- My favorite thing to cook with is cast iron. So many great pieces are disposed of because people aren’t sure how to restore them. In this video we take a mistreated 15 inch Lodge skillet and bring it back better than new. Unless the piece is really bad, the process is very simple, and only requires a bit of work for each step. I hope you enjoy and if you want to see more, please like, share, and subscribe! Thanks
You process works great. Tip for even worse rust, you can build a half water, half vingear bath (in a rubber maid or whatever). Dunk for 40 minutes then briol pad wash. If still rusty repeat until good. Then season
If you want pretty cast iron you can give them a lye bath (1 pound to 1 gallon of water) first about 48 hours. That will bring it back to bare, shinny metal after a wash. Then the vingear bath process. Finally, season
I got a 110 year old cast iron pan that was my Great Grandmother's. My mother was gonna throw it away. I told her no I will take it and try to restore it.👍👍👍
That’s a treasure. Good luck and just go slowly with it.
Thanks I will.👍👍👍
52k views! You should make a couple more videos like this.
I had a guy give me two cast iron dutch ovens and cast iron skillet when I got them they were submerged in water in the yard and I brought them back to life and I've used them ever since they even have lids for them! Now I have about 12 and I cook on them every meal!
Thanks for the video .... great work
Great video, thanks for the info.
job well done sir
Very cool process thank you for sharing
Thanks and you’re welcome.
Beautiful!! Great job 👏 Breakfast looks pretty darn amazing too 😋
Thank You!
Good job 👏
Thank You!
Thanks for showing the skillet in use. Great job!
Thank you!
Great job!! What an awesome transformation!! Nothing, but nothing, cooks and tastes as good, as when made in cast iron!! Much better for you, and the environment, then the toxic/temporary coatings on that eventual land fill bound junk!!
Thank you and I agree completely. A couple of skillets that I use almost daily are 70+ years old, and that’s new in comparison to many that people around me use.
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@Jackalope’s Travels that is awesome the way you restored it. Starting to use cast iron. Bought several Lodge pans and in the process of re-seasoning them. Sanding them slightly down to get that flatbed liner grit out. Subscribed, BTW.
Thank you very much. I made the video simply because I love using cast iron, and there is a lot of dogma about it out there that makes it all seem a lot harder than it is. Cast iron is tough stuff, and basically impossible to ruin, outside of letting it rust a long time. Thanks for the kind words and for subscribing.
@@Jackalopestravels I have several Lodge pans (the heavy ones) and I am sanding them down to rid of their seasoning and re-seasoning my own way. I sanded one small pan already with 60 grit paper. I am not done sanding yet. I don’t believe how people can put the pans in some sort of a garbage bag and put some chemical (forgot its name) to rid of the seasoning and bake in their own. Those chemicals get into the pores of the cast iron, I would think. I am sanding it several times and then wiping it out with a wet lint-free towel. I can already see a shinier silver patina on the inside. My question, if you don’t mind answering: what oil is best to use to season: I have heard Avocado oil and/or flax seed oil. I will then put it into the oven on 450 degrees for about 60-90 minutes and do that ritual 3-4 times. What do you think? Amy suggestions I would be grateful. Thanks
@@LordStanley94 I’ve always heard Flax is the best. I use grape seed just because it performs well, is easy to get, and is relatively inexpensive. Whatever you choose, look for something with a reasonably high smoke point, so it can withstand a variety of uses when you put it to work. Once you choose your oil, the main thing is take take it a little bit past that smoke point and hold it there for a while. This is the part that creates the seasoning. The fancy term would be polymerization, which causes a chemical change in the oil, and leaves you with a non stick, plastic like surface on your pan. An hour should be plenty to do this. Use very very light coats of oil, turn your pans upside down so that oil won’t pool in the bottom, and yeah, 3-4 coats should be fine.
@@LordStanley94 The sodium hydroxide/lye/Easy Off/oven cleaner/drain cleaner that everyone uses to remove the sticky and greasy gunk and baked on grime of old CI cookware is not an issue "getting into the pores" of the metal. It works great, and if you really are concerned about it getting stuck in the pores, just neutralize it. :) All of those terms I used above refer to the same chemical: sodium hydroxide. It's a very basic pH caustic compound that is well known for its ability to dissolve grease and fats. Ever get some of it on your hand? It's slippery. Know the funny answer as to why it's slippery? It's dissolved and extracted the fats and oils from your epidermis and you're feeling their slipperiness on your hands as you slide them around. Once you wash it off, your hands are very dry due to missing those oils. Anyway... "Basic" pH is above 7. Sodium hydroxide is very basic, and to eliminate its presence and effects, all you need to do is mix it with acid. So...if you're very concerned about the NaOH stuck in the metal, just take the cookware out of the lye bath or wash off the oven cleaner, and then heat the thing up nice and hot and heat a pot of vinegar up nice and hot too. Then dunk the CI into the vinegar which will allow the vinegar's low pH acetic acid into these pores that are now open, and neutralize the high pH sodium hydroxide within. Vinegar is food, so it's good to go. 🤷🏻♂️ No problemo. 👌
@@mannys9130 Thanks but no thanks. I sanded mine down perfectly using 60 grit sandpaper. Washed it out and then heated it up to dry it out. Following this, I heated it on stovetop gently and used GrapeSeed oil to begin seasoning the pan. Meanwhile, I Preheated an oven to 350. Then, I put the pan inside the oven…Repeated the process 5-7 times. Perfect non-stick pan. Appreciate your comment, but never would I used some form of industrial cleaner to get rid of the manufacture seasoning. Cast Iron retains the crap in its pores. Anyone who knows CI agrees. Best to you.
It's a lot of work, but definitely worth the effort 💪🍳
Absolutely
Omg you did excellent job!!!
Thank you very much!
Love this ❤️
Thank You!
Woooowww
I have my grandfathers skillets that were at our summer cottage, buried at the back of a cabinet. Quite rusty. I have access to a gentle sand blaster, would that ruin it? Or should i scrub away?
I’m sure it would work, as long as the rust is only on the surface. If there are deep pits, it may be better to keep it as a memory. I would just go very slowly and if it seems too harsh, stop and find another plan.
ashhad 'an la 'iilah 'iilaa allah wa'ashhad 'ana muhamad rasul allah❤️❤️❤️❤️❤️❤️
What did you end up paying for that rusted lodge? Turned out great... For camping I wouldn't care how great it looked. I prefer to cook on cast iron everyday in the kitchen so I might have spent more time bringing it back to life.. But that's a $50 pan new and I would still have wanted to sand it down a bit
As the title of the video says, I acquired it for free. As far as delegating use for my pans to one activity or the other, I don’t. The beauty of cast iron is that it will perform in any environment, and that’s just how I use mine, nearly everyday as well. As far as sanding it, each to his own. I wouldn’t fault you for doing so. I just prefer to use mine as is and let the surface develop over time. It takes longer, but that’s ok. As far as time spent bringing it back to life, hard use is the best thing I know of to make a pan perfect. Once it’s usable, “perfection” will develop over time.
I fry eggs in bumpy brand new Lodge skillets that I’ve never touched, and it works out just fine. Heat control is the main factor there, until the pan gets so slick that it doesn’t matter. Anyway, in my humble opinion, there are very few rights or wrongs with cast iron. There may be a few more “best avoided” things when It comes to thinner heirloom pieces though. It’s not a weak or temperamental tool, and with the most basic care, will last several lifetimes.
What about sand-blasting?
If you have the equipment, it will absolutely work. My only caution is that if the piece has sentimental value, sandblasting may be too rough on it, erasing old markings and such.
Sand paper and vinegar
You could have used a self cleaning oven function.
That works moderately well with rust. I’ve found this method to be more effective though. As stated in the video, an electrolysis tank is the best option over either, although complicated and time consuming. Either way, thanks for watching!
You put way too much seasoning on it.
Thanks for watching!
Things you look for in a cast iron skillet is cracks and MADE IN THE USA!