Damn, I wish we had a gas stove. I'm assuming cast iron doesn't play well with induction. But this would be a great way to get more Iron! Edit: pls stop replying to me, seriously had like 30 people tag me saying the same thing and it's annoying af!
I learned this trick by working as part time kitchen staff. The cooks just rinsed their pans with hot water after cooking and simply wiped the remaining debris and oil away. I thought it was gross seeing it still shiny with oil. However, when you take a closer look, those pans were really old and had signs they had been around for ages yet not a single rust and boy they were wayyy better than modern non-stick pans, not to mention a lot safer without the toxic teflon coating!!
Thank you! You made this simple and straightforward. I picked up a box of cast iron pots and skillets at a garage sale $20 for 17 of them (9 were individual serving sizes, for soups or baked goods, which were too adorable to pass by) and I had no idea what to do, to even get started. So now I'm gonna get them cleaned up. 🤩
@@oOTeLoMeToMaNOo any oil you can do as long as it doesn’t have a reaaaaaaally low smoking point.. avocado oil would work perfectly as it’s smoke point is high
Crisco and Bacon oil/spread is good to use as well. Kept all of my grandmother's cast iron after she passed away. Years of seasoning from great home cooking!!! After a cleaning and time in the oven, more memories and home cooking to continue!
I will say that I have this exact pan, and I can guarantee you the Lodge seasoning is nothing… I remember seasoning it once and cooking on it once and putting away for a couple years because of how terrible it stuck on there. Just recently I took it out again and gave it a try… I did 5 layers and this bad boy is slick! The water just falls right off.
Thank you !!! I have 3 very old heirloom cast iron pans that have been in my family for over 100 years. But I had to put my stuff in storage. And they now need work.
@@juancastellon7183 true but a lot of the comments are saying she needs to season the pan 4 more times and avocado oil is acceptable, it can take high heat.
There are many, many ways to clean and season cast iron. Find one that works for you and stick with it and your cast iron will be with you for a lifetime!
@@walletphonekeys ⭐️type in: “Rowes rising seasoning & restoring cast iron skillet lye bath method” It’s the most impressive one I have seen! Those grimy chunks just FALL OFF the skillet. It did take her up to 3 soaks for 100% removal but it SERIOUSLY made them look like they just came off the factory floor.😂
Don’t use flaxseed oil. It goes rancid super quickly, that’s why you have to keep it in the fridge. Not to mention it will burn and smoke as soon as you use the pan. Use your regular neutral oil.
Nah, seed oils turn to polymers after heating. That is what makes it non-stick! Polymers don’t go rancid. This is also the same reason that you should not consume them.
My grandparents would just throw them in a fire while burning leaves, wash them, and oil them with shortening. I simply clean them with an SOS pad, wash and rinse, and then oil them with vegetable oil or shortening. Been doing it for years.
I grew up we had a natural gas stove the outside of my mother's skillet would get a crust on it every Spring my dad would burn it off in a brush fire then wash and dry over the burner and wipe with oil
All I do is wash my cast iron with dish detergent when I clean mine 2 xs a year then I rub them down with vegetable oil and bake them at low temp all day in my oven. Then I just wash them when I use them with just hot water. I dry them on top of my stove.. That's how my granny taught me .
That's because soap used to contain lye and would remove the seasoning. You need to be properly washing your cast iron after every use, with soap. It's super unsanitary not to wash them. Mm modern soap or detergent will absolutely not remove your seasoning if it's actually seasoned. If it's just burnt low smoke point oil then it needs to be removed and actually seasoned with a high heat oil.
@@daniellemartin9896 I just don't like the soap taste my granny didn't either... I do scrub them clean with hot water and reoil them when they need it and cook my pans on low heat all day .. My granny said she used to put them in a hot fire outside but after she got electricity she started doing it in her oven ...
@@lorrainehilgendorf2165 the sopa taste is caused by soap sticking to burnt sticky oil rather than a properly seasoned pan. Try seasoning with flax oil and you'll have much better cooking results, way less smoke when cooking, and you can wash it without ever having rust or soap taste left over.
I highly recommend against flaxseed oil as a seasoning. In my experience it has been an absolute nightmare! Heed warning! I suspected the people recommending it, haven't used their pans very longterm after seasoning them and then recommending it. In my experience it has been an enormous headache! I enjoy cooking in my cast iron, not playing with them.
Sounds like you're scratching off a ton of seasoning washing them like that. When cast iron is hot after cooking with it, all you need to do is rinse it under HOT running water and wipe it out with a rag or paper towels. Because if it is seasoned correctly, it will be pretty much non-stick. There should be no scrubbing necessary.
I am the same Jules. We have never had rust. Wash pan, wipe down with olive oil, and put on burner with med high heat. If I ever had to really scrub the pan to clean it then I may do this twice waiting for the pan to cool.
@@juliaf_ THAT'S not true. The "not using soap" is not just for preventing rust. A well seasoned pan will be as non-stick as Teflon if you NEVER use soap of any kind. EVER. When you cook with cast iron you clean it with hot water and a clean cloth(no soap)you clean it immediately after use. DO NOT LET THE COOKED FOOD COOL IN THE PAN. When the food cools is when it sticks on any pan. If cooked on food remains, put a bit of water in the pan and boil the stuck food will come right off. No soap. A properly seasoned cast iron is a joy to use and easy to maintain if you never use soap of any kind.
After washing, rinse the pan in the coldest water you can get out of your faucet. Doing this will reduce the flash rust by quite a bit. Also, when you find a used pan at a sale be sure it wasn't used to melt lead. Once it's been used to melt lead the lead can never be removed completely.
You can skip the scrubbing, by placing the pan a plastic tub and cover completely with Coca-Cola and let it soak overnight or a day or two, then rinse , wipe dry, and season. This works for most rusty objects.
I would season it again with the flax seed oil and heat again at least 3 times. I like to do 5 times. Then, you can season with something else like avocado oil.
Uhm...I will be trying to clean up my first cast iron skillets today, but I would like to know if I need to let the pans cool completely, before putting on another layer of oil and baking at 500 degrees for the 2nd, 3rd, 4th and final times??
@@brandylou9132 they do work, but if you heat an oil beyond their smoke point, they become carcinogenic. Make sure to check the smoke point for your oil and becareful.
Cast iron is unappreciated unless you're a rockin' chef. It is my preferred go-to cooking/baking/etc pan/pot/you name it.. and my grandmothers all owned them and they are still in use by my parents (as far as I know). As for scratching, I wouldn't worry about that. You can scratch it all day, it doesn't care, made to last forever. The coated ones are also nice, but the coating does chip if mistreated (I've seen some...so sad...still good enough to cook in, though). I use both, but I prefer the original. Lodge is literally the best brand, I think they are the original makers, and worth any amount of money spent. Cast iron lasts several lifetimes, and then some more.
Just a tiny tip for anyone wanting to do this. DONT USE FLAXSEED OIL. Yes flaxseed oil will form a polymer layer very quickly, but it does not last. It can literally just chip off. Use any oil you'd use for everyday cooking. Vegetable, sunflower, etc. Put down a small amount and wipe it off almost like you put it on by mistake, and need to wipe all of it off. Then just start using it after the first heat treat. Fry your bacon and eggs everyday, and it'll stay perfectly polymerized.
I've used sandpaper to clean up my old cast iron skillet. I also used sandpaper to smooth out the ridges of a new cast iron skillet. You can also clean your pan by putting your skillet in a electric self cleaning oven while cleaning the oven. Don't forget to season with oil.
So glad I came across this video as I have inherited my great grandma's cast iron cookware and I have been worried I won't be able to take care of it properly and this is a big help ❤
There are 4 of us and no one gets it all. I have found it easier to find something that reminds me of 'them'. My sister had a set of books of my Dad's and I found the same set in a junk shop in better condition. No need to be sad, go shopping, and have some fun treasure hunting for your memories. I like to fill my basket at the thrift shops and decide at the register (self-serve), if I really need this or that for that particular memory. Also pictures of the items can help eliminate the clutter too while appreciating the memories! We learn we can't have it all! We just don't have room for it! 🤪 💌
Flaxseed will look great at first, but it will flake off after a few months. I like a neutral oil like canola oil, or even better, I prefer vegetable shortening for building up my seasoning. Also the way I prep modern cast iron that is just sand cast, and not machined like vintage cast iron was, is that I put it in the oven on a self-clean cycle. This cooks off all the original seasoning, and leaves it bare. Then I use my angle grinder with an 80 grit flap wheel and smooth the inner surface of the pan, then clean it, and then finally redo the seasoning. I'll note that you can absolutely do the smoothing by hand, and I have done so before. Just use sandpaper with a sanding block to make sure it's even. If you do it by hand, I would start with a coarser grit, like 60 grit then do 80 grit. And remember to clean it before you redo the seasoning.
I’ve never cleaned the rust from a cast iron, but seasoning a cast iron pan doesn’t even require using the oven. Just apply a thin layer of oil & put it on the stove until it starts to smoke. This means the oil has carbonized & your cast iron is seasoned. It literally only takes a minute. So many people are scared of investing in cast iron because they don’t understand seasoning. Seasoning is nothing more than burning some oil! That being said, it’s good to clean and season the entire pan occasionally, which needs to be done in the oven, but you really don’t have to do this that often (or really ever, to be honest, it just keeps your pan pretty).
My grandmother used to cook breakfast in this. Cant explain how much better the eggs potatoes nd bacon tasted from cast. Taught my kids this as well ,dont know where mama's pots nd pans ended up? But I'm so happy to see you have discovered the one of a kind skillet. Lots of luck nd love with it ,enjoy !!!
I bought myself a SMALL new small cast iron pan for making my crusty cornbread, frying sausage, or making an apple crisp. I can always taste a trace of "metal" or iron when I cook in it. I don't like that taste. I wasn't sure if it was already seasoned coming from the store. It wasn't rusty, but prone to rusting after I cook in it. I always spray it after washing it and I must leave a trace coat of oil in it when I store it (I use a cooking spray).
I've restored a few pieces like that and always make a point to cook bacon in it for its first use. Hubby knows when I find one that needs work, he's getting bacon and eggs. Lol.
to season it with the bacon fat? doesn't it retain the smell? anytime i cook bacon in mine i have to scrub it with soda and season all over again bc it retains the smell.
@@mmmmmmmmaria I just clean it with hot water and salt and I don't notice it. It's what was used in the old days most often, that or lard. We like bacon anyway so doesn't bother us. My main 10in is as smooth as glass and has never seen a drop of soap.
I used bacon grease, for many many years. I have pans over 150 years old. I clean with salt and a chainmail cleaner. I now make my own lard and use that...
I prefer eating bacon from a dog, than from a pig. I find dogs taste the tastiest, and woukd actuallyreccomend eating them! They taste yuuuumyyyyy! 😋🍴🐕🥓 (I have a dog farm, where I raise them for meat and dairy )
As good as new isn't great for any modern cast iron pan. The rough cooking surface is sand left over from the mold and it causes food to stick to it. A hundred years ago, the sand was removed with a tumbling process during manufacturing, the same way rough stones are polished in a tumbler today. It made the cooking surface smooth and shiny like glass but that process added an extra 48 hours to production time so they stopped doing it to increase profits. If you ever find a cast iron pan with a smoothe cooking surface in a thrift shop, buy it no matter what condition it's in. If you can't find an antique one to clean up, consider getting a new one and using silicone carbide sandpaper on it until it's completely smooth.
If it's free, people will not respect it. If you throw it away, people will treasure it. That's why I always throw away something that I need where people can easily see it. Giving it away to people will have an impression that you think they are cheap. Don't give it away. Throw it away if you value what you don't need.
@@Layput well, in Germany it's different. Especially in Berlin we have the habit to put outside what we don't need anymore for people to take. It works quite good
If your are researching a restoration, use a harsh scrubber to make sure you clean any pits made by rust. You are researching the pan so scratching off the seasoning isn't an issue and also recommended as you don't know the quality of the seasoning or what is stuck in it. Clean it to the bare metal and reseason. Also, I would avoid olive oil as it creates a sticky surface sometimes. Vegetable or other high smoke point oils is best
Good job. My favorite pan I found in an old abandon burned down mining camp. I cleaned it up and reseasoned it. It has to be sitting there for over 80 years. It is a Wagner. That was worth a 10 mile hike into the mountains.
Seems like a lot of work, I just toss used rusty ones in my fire pit and pull them in the morning quick wash with a metal scrubby, crisco then bake in the oven. I like to crisco and bake them 3 to 5 times before use.
When really rusty I put mine in the oven when cleaning the oven once cool I rub it down with Crisco shortening until all rust is gone Then I grub it with a little more Crisco and bake in the oven for about 30 mins at 350 and wipe it down with a paper towel. God as new.
@@texastea5686 I use salt and scrub with a green pad or scrub daddy. wipe off well and coat with bacon grease. You don't use soap and water. If you do then dry on the stove top before adding the bacon grease. Been using this method since my grandma showed me before I was 9. I am turning 50 soon.
If you have an outdoor grill then put your pan on there to season after oiling. All of the smoke is outside, and I found perfect polymerization of the oil on the grill.
I am old enough that I grew up with cast iron skillets in the pre Teflon era. We always washed those skillets in the sink with the soap (not lye based) that was in the stores those days. Not broken bones involved.
Use a half and half mix of water and vinegar and never let it suck more than a half hour vinegar is an acid and if you started eating pits into your cast iron if you leave it longer than a half hour and $350° works just fine with flaxseed oil. I have cleaned over a thousand pieces of cast iron using an e-tank and not creating any damage to a skillet
My only added suggestion is to cook bacon in it a few times after you've done all this excellent advice. I don't use any other type of cooking vessel. My cast iron is completely non stick at this point and the best part is you don't have to wash it! Just throw some water in a hot pan and wipe it out and let dry then re-oil
We have a lot of cast iron some is 100 year old Griswold. We bought one frypan for . 25 cents at a garage sale. We use anything that is course enough to scrap and clean it. Spray Pam in it then heat it. Wipe off excess oil with a paper towel No crazy being careful not to scratch the pan. It's cast iron... It can take any abuse you can give it. Just spray it before you use it. After using it clean it including scraping it till it's clean. Then respray it and wipe it clean. Don't USE HARSH SOAP.... DON'T Drop IT... THE HANDLE CAN SNAP OFF...
Great. Google is listening to me complain about my cast iron rust. I haven't looked up anything about cast iron and this is in my feed. It was a very helpful video. Dont spy on me.
I have expensive cast irons and I also have cheap Walmart cast irons. Other than the Walmart one being a little offset in the center of the pan, they literally perform they exact same way as the more expensive one. No noticeable difference. it was $7 for a 10in skillet
Curses cant be generalized they require focus. You cant cures all men. But you can curse a certian person. This also requires their belief in your curse to make it work. (It's Like a placebo.)
This one didn't need vinegar, it's rusted light enough that it would just scrub out. Vinegar works, but keep an eye on it, it's aggressive, and you don't mix it with water, it's already diluted. For a slower and less damaging rust remover, mix cheap feed molasses with water until it looks like coffee, let it soak for several days. Either method is only for heavier rust. Lodge is not the best quality cast iron, I don't even bother with it. Lodge is left as-cast, and doesn't perform as well as a finished cast iron skillet. Look for older pans, such as Griswold or Wagner. Those are worth the work! Along with rust, check for warpage. If it's warped, pass on it, you can't fix warp, and the pan is ruined.
The food they yield is so worth it though. When certain good is cooked in cast iron...it's incredible and can't be mimicked using any other type of pan. If you take care of them...they aren't hard work at all. This pan was neglected.
i switched from nonstick to cast iron abt a year ago. was dumping all my cheap toxic cookware and slowly replacing it with better stuff. the difference it has made in my cooking is very noticeable. and all i have to do to clean it is throw in some water while its hot, dump that out after like 15 min, and wipe it out, and reoil it. after a year its so well seasoned nothing sticks to it.
I used to feel the same way but they really are the best to cook in. With proper care, nothing sticks and it's WAAAAAY better than cooking with industrial waste a.k.a. teflon.
@@paulines5112 Yah, doesn’t take too much research to realize how bad Teflon is for you, especially when the pan starts to flake. Yikes!! Had a friend tell me when we had non-coated cookware on on our wedding registry, “Oh that’s the expensive stuff, but you realize pretty quickly you only use the coated pans.” But what I realized, was HOW to cook in the good pans, chemical-free. And that was over 20 years ago!! 😂
I have the same exact one the same exact brand that someone was throwing out in my building and I’ve had it for maybe five years now! I love this! That cast-iron skillet is my baby! Although I do need to find some more recipes to make with it because I don’t use it enough
Also when Cleaning the cast iron just add water and heat it on the stove till it barely starts to boil and then just use a little bit of a non scratch sponge and then add a little bit more oil and rub it all over again heat on stove or oven for a few minutes and it's like new that's how I keep mine from rusting
Semi good revival… Better strategy… put it in the oven on the clean cycle. It’ll burn off the polymerized oil. Then scrub it with steel wool, or a good scrub pad. Then wash with soapy water. Dry it off then place in oven at 200°, then using any literally any oil , I use olive oil, apply. Then run oil off till it looks dry then bake 1 hour 420° cool slowly for 2 hours. Repeat 6 times. You’ll have a beauty of a pan. Flax seed oil is the “best drying oil” but I find it to flake off very easy. Olive oil seems to be the best all around and I cook with it so it bonds better every meal.
Yes dear. Remember though to season again after each use. I use the stove top to dry it then immediately wipe all over with oil, while on the burner med-high flame. Babayyyyy!🥰🥰🥰
you can just soak in plain vinegar for a few minutes it will get the rust off then follow the rest of the instruction. never leave your cast iron sitting in water after. wash and dry over flame. for a few minutes after each wash.
High heat to dry the pan is not recommended for all pans. If you shock a thinner pan it will crack. Always slow heat up CI to reduce the risk of shocking it.
Do this with beef tallow or coconut oil if you want less oxidation in your food and in your face while you cook, via fumes. Saturated fats polymerize to create the "seasoning" on cast iron just as well, but saturated fats oxidize less under the high heats that cast irons are subjected to. Solid find though. Glad to see more people reviving these cast iron pans. You could pass those onto your grandkids if you treat them right lol.
I have one that was my G’ma’s had until she died at 97 I’m 75. I’ve taken great care of it all these years. I used it quite often makes wonderful cornbread.
These cast iron pans are forever and if you lack iron in your body cooking in one of these will replace the iron you need , from the old school books
👍👍👍😊🤗I GAVE THAT SAME LESSON TO MY DAUGHTER 🤔 GREAT MINDS 👍 👌 ☺️
Thank you for this! I did not know.
I was just telling someone this the other day. When cast iron started losing popularity people started getting low in iron.
Damn, I wish we had a gas stove. I'm assuming cast iron doesn't play well with induction. But this would be a great way to get more Iron!
Edit: pls stop replying to me, seriously had like 30 people tag me saying the same thing and it's annoying af!
No, it won't provide the iron you need but will provide a little bit. You still need to eat iron rich foods.
I learned this trick by working as part time kitchen staff. The cooks just rinsed their pans with hot water after cooking and simply wiped the remaining debris and oil away. I thought it was gross seeing it still shiny with oil. However, when you take a closer look, those pans were really old and had signs they had been around for ages yet not a single rust and boy they were wayyy better than modern non-stick pans, not to mention a lot safer without the toxic teflon coating!!
I wish UA-cam let you save shorts !!
You can, I share them to the email! ❤
I send to a friend. Then they show in their messages.
I share with my Samsung Notes!
I just saved this, with no problem. Just share it to your text, by sharing to your cell phone number. I saved mine: to my cell under "moms" messages
You can save them to your own playlist from either your "history" list or "liked videos" list.
Thank you! You made this simple and straightforward. I picked up a box of cast iron pots and skillets at a garage sale $20 for 17 of them (9 were individual serving sizes, for soups or baked goods, which were too adorable to pass by) and I had no idea what to do, to even get started. So now I'm gonna get them cleaned up. 🤩
Lucky find!
Lucky you
❤❤❤❤ I seriously want to know how it goes?! And what you make!!!!
Get a box of SOS steel wool and scrub with those. Don't soak it or any of that foolishness
Score!
If you repeat the oil & baking sequence 4 more times, you will end up with an amazing seasoned pan with a hard nonstick surface. I love my cast iron.
Is avocado oil a good enough substitute?
@@oOTeLoMeToMaNOo any oil you can do as long as it doesn’t have a reaaaaaaally low smoking point.. avocado oil would work perfectly as it’s smoke point is high
@jtbrownful thanks for the reply! Could you tell me the proper way to clean after using?
Crisco and Bacon oil/spread is good to use as well. Kept all of my grandmother's cast iron after she passed away. Years of seasoning from great home cooking!!! After a cleaning and time in the oven, more memories and home cooking to continue!
I will say that I have this exact pan, and I can guarantee you the Lodge seasoning is nothing… I remember seasoning it once and cooking on it once and putting away for a couple years because of how terrible it stuck on there.
Just recently I took it out again and gave it a try… I did 5 layers and this bad boy is slick! The water just falls right off.
Thank you !!! I have 3 very old heirloom cast iron pans that have been in my family for over 100 years. But I had to put my stuff in storage. And they now need work.
That's so cool, I love it!
The steps in this video will get your pans ready to cook up a good meal!
@@juancastellon7183 true but a lot of the comments are saying she needs to season the pan 4 more times and avocado oil is acceptable, it can take high heat.
@@Aunt_Bee4738 Nope that good old bacon drippings , preheat oven for about 30 min 450-475 slide that skillet in bake 5 turn off .
@@chameleon4206 I don't eat pork but all options are welcomed 😊
SIDE NOTE: At cook time upside down is very important. Oil pools anywhere it will turn into sticky goop.
So do I need to put a flat cooking tray under to catch any oil when baking it upside down? Or will it not drip off?
@@user-mm6wc1vf9manother option is to take it out and wipe it off (careful not to burn yourself ofcourse) after about 10 minutes .
There are many, many ways to clean and season cast iron. Find one that works for you and stick with it and your cast iron will be with you for a lifetime!
What's the best way to get rid of sticky buildup of seasoning especially one built up on the corner and edges
@@walletphonekeys yes my cast iron pan look sooo flaky
@@walletphonekeys
⭐️type in:
“Rowes rising seasoning & restoring cast iron skillet lye bath method”
It’s the most impressive one I have seen!
Those grimy chunks just FALL OFF the skillet. It did take her up to 3 soaks for 100% removal but it SERIOUSLY made them look like they just came off the factory floor.😂
@@JessRaeEth thank you
Don’t use flaxseed oil. It goes rancid super quickly, that’s why you have to keep it in the fridge. Not to mention it will burn and smoke as soon as you use the pan. Use your regular neutral oil.
Even after to bake it for 5 hours? And it's just a one time deal she's not going to use flaxseed oil again afterwards
Oh no! I haven't had mine refrigerated! Thanks for sharing this wisdom! 👍💌
Nah, seed oils turn to polymers after heating. That is what makes it non-stick! Polymers don’t go rancid. This is also the same reason that you should not consume them.
Easier ways to do it, lol.
@@Fiery154 flaxseed are very healthy and I grind them up and put in my oatmeal
My grandparents would just throw them in a fire while burning leaves, wash them, and oil them with shortening. I simply clean them with an SOS pad, wash and rinse, and then oil them with vegetable oil or shortening. Been doing it for years.
I grew up we had a natural gas stove the outside of my mother's skillet would get a crust on it every Spring my dad would burn it off in a brush fire then wash and dry over the burner and wipe with oil
Lodge usually has a very coarse surface. I take a flap sander on my angle grinder to it to smooth it out before seasoning. Amazing results!
Awesome idea!!!
I throw lodge in the garbage.
That stuff is crap.
GORGEOUS…!! Cast iron pans last FOREVER…!! 🥰👍🏼👍🏼👠👣
All I do is wash my cast iron with dish detergent when I clean mine 2 xs a year then I rub them down with vegetable oil and bake them at low temp all day in my oven.
Then I just wash them when I use them with just hot water.
I dry them on top of my stove..
That's how my granny taught me .
That's because soap used to contain lye and would remove the seasoning. You need to be properly washing your cast iron after every use, with soap. It's super unsanitary not to wash them. Mm modern soap or detergent will absolutely not remove your seasoning if it's actually seasoned. If it's just burnt low smoke point oil then it needs to be removed and actually seasoned with a high heat oil.
@@daniellemartin9896 I just don't like the soap taste my granny didn't either...
I do scrub them clean with hot water and reoil them when they need it and cook my pans on low heat all day ..
My granny said she used to put them in a hot fire outside but after she got electricity she started doing it in her oven ...
@@lorrainehilgendorf2165 the sopa taste is caused by soap sticking to burnt sticky oil rather than a properly seasoned pan. Try seasoning with flax oil and you'll have much better cooking results, way less smoke when cooking, and you can wash it without ever having rust or soap taste left over.
@@lorrainehilgendorf2165 you need to use oil that can be treated with high heat for a few hours, not low heat.
I highly recommend against flaxseed oil as a seasoning. In my experience it has been an absolute nightmare! Heed warning! I suspected the people recommending it, haven't used their pans very longterm after seasoning them and then recommending it. In my experience it has been an enormous headache! I enjoy cooking in my cast iron, not playing with them.
I use a brillo pad or steel wire pad with rock salt after rinsing really good wipe it down with shortening and bake for a bit
I was wondering about that non scratch pad. I was thinking does iron scratch?
Sounds like you're scratching off a ton of seasoning washing them like that. When cast iron is hot after cooking with it, all you need to do is rinse it under HOT running water and wipe it out with a rag or paper towels. Because if it is seasoned correctly, it will be pretty much non-stick. There should be no scrubbing necessary.
@@brendarewan7441 no. It won’t scratch
All my life we washed our cast iron pans and always dried them on the stove
I am the same Jules. We have never had rust. Wash pan, wipe down with olive oil, and put on burner with med high heat. If I ever had to really scrub the pan to clean it then I may do this twice waiting for the pan to cool.
Samsung has a option in settings where you can save directly to gallerie.
The whole 'don't wash cast iron' thing was from the days when soap was highly caustic. These days, soap isn't typically an issue :)
@@juliaf_ well its been my issue for awile
@@juliaf_ THAT'S not true. The "not using soap" is not just for preventing rust. A well seasoned pan will be as non-stick as Teflon if you NEVER use soap of any kind. EVER. When you cook with cast iron you clean it with hot water and a clean cloth(no soap)you clean it immediately after use. DO NOT LET THE COOKED FOOD COOL IN THE PAN. When the food cools is when it sticks on any pan. If cooked on food remains, put a bit of water in the pan and boil the stuck food will come right off. No soap. A properly seasoned cast iron is a joy to use and easy to maintain if you never use soap of any kind.
After washing, rinse the pan in the coldest water you can get out of your faucet. Doing this will reduce the flash rust by quite a bit. Also, when you find a used pan at a sale be sure it wasn't used to melt lead. Once it's been used to melt lead the lead can never be removed completely.
Thank you for this !! I never knew how to re-season my cast-iron until now. Thank you !!!
You could have googled that all this time 🤣
One of the best clean up of cast iron !!!❤❤❤
Wow this works so well. I used this method for the 2 I was given and they legitimately look brand new. Thanks for the help!
You can skip the scrubbing, by placing the pan a plastic tub and cover completely with Coca-Cola and let it soak overnight or a day or two, then rinse , wipe dry, and season. This works for most rusty objects.
Scary to know I used to drink that crap!
Glad to know, just reinforces why I never drink that "stuff". Water & skim milk for me!
Thank god I drink Pepsi!!
I would season it again with the flax seed oil and heat again at least 3 times. I like to do 5 times. Then, you can season with something else like avocado oil.
I use avocado oil. Higher heat point
Other oils work too. I'm allergic to flax and avocado, so I've used others. They work too.
Uhm...I will be trying to clean up my first cast iron skillets today, but I would like to know if I need to let the pans cool completely, before putting on another layer of oil and baking at 500 degrees for the 2nd, 3rd, 4th and final times??
@@brandylou9132 they do work, but if you heat an oil beyond their smoke point, they become carcinogenic. Make sure to check the smoke point for your oil and becareful.
Nothing like overkill
Many recommend letting the pan rest in the oven until it cools to room temp with door closed. Allows the metal to normalize naturally.
Cast iron is unappreciated unless you're a rockin' chef. It is my preferred go-to cooking/baking/etc pan/pot/you name it.. and my grandmothers all owned them and they are still in use by my parents (as far as I know).
As for scratching, I wouldn't worry about that. You can scratch it all day, it doesn't care, made to last forever.
The coated ones are also nice, but the coating does chip if mistreated (I've seen some...so sad...still good enough to cook in, though). I use both, but I prefer the original.
Lodge is literally the best brand, I think they are the original makers, and worth any amount of money spent.
Cast iron lasts several lifetimes, and then some more.
Just a tiny tip for anyone wanting to do this. DONT USE FLAXSEED OIL.
Yes flaxseed oil will form a polymer layer very quickly, but it does not last. It can literally just chip off.
Use any oil you'd use for everyday cooking. Vegetable, sunflower, etc. Put down a small amount and wipe it off almost like you put it on by mistake, and need to wipe all of it off.
Then just start using it after the first heat treat. Fry your bacon and eggs everyday, and it'll stay perfectly polymerized.
Exactly this! Flaxseed oil is pure poison for cast iron! Cast iron and flaxseed oil should not be in the same sentence!
Me running to my garage to retrieve my old pan…
I've used course sea salt and water with scrub pad to get rid of the rust..
Try to avoid water... have you ever tried a oil and salt scrub? No water, and leaves the seasoning intact while killing the gunk 👌
@@Stop_Infanticide
No, I just cleaned my cast-iron the way my mom/grandmother/g-grandmother did. So no, I've never tried it.
@@Mommapunkin So cool that you've got their legacy and traditions going!! Do you have a favorite cast iron dish you'd be up for sharing? 😃
wow!! thank you for the info!
I've used sandpaper to clean up my old cast iron skillet. I also used sandpaper to smooth out the ridges of a new cast iron skillet. You can also clean your pan by putting your skillet in a electric self cleaning oven while cleaning the oven. Don't forget to season with oil.
Running to get the casket iron pan I saw this weekend at thrift store.
Had a cast iron heirloom my family made me get rid off, belonged to my grandma and grandpa
Wish i knew then what I know now
Thanks for sharing
So glad I came across this video as I have inherited my great grandma's cast iron cookware and I have been worried I won't be able to take care of it properly and this is a big help ❤
I put my cast iron in my oven and set the oven to self clean. Got the pan really clean. Just washed it and seasoned it after.
😭I'm still sad, My niece gave our family cast iron to goodwill from my grandmother when she passed.
That's awful 😖
Some people just have no sense. She could have asked if you wanted it!
Some people have no clue!
Over 45 yrs old , the big skillet and that 'Sunday After Church, 'Dutch Oven'.frying that 'Crispy Sunday Chicken' 😋🙏
There are 4 of us and no one gets it all. I have found it easier to find something that reminds me of 'them'. My sister had a set of books of my Dad's and I found the same set in a junk shop in better condition. No need to be sad, go shopping, and have some fun treasure hunting for your memories. I like to fill my basket at the thrift shops and decide at the register (self-serve), if I really need this or that for that particular memory. Also pictures of the items can help eliminate the clutter too while appreciating the memories! We learn we can't have it all! We just don't have room for it! 🤪 💌
Old School Cast iron🍳 you Got the best Skillet yet 👋🏿👋🏿👋🏿
I just bought the same skillet for 60$! I researched and decided that is the best I can find in my country. So yoy really lucky to find it
Flaxseed will look great at first, but it will flake off after a few months. I like a neutral oil like canola oil, or even better, I prefer vegetable shortening for building up my seasoning.
Also the way I prep modern cast iron that is just sand cast, and not machined like vintage cast iron was, is that I put it in the oven on a self-clean cycle. This cooks off all the original seasoning, and leaves it bare. Then I use my angle grinder with an 80 grit flap wheel and smooth the inner surface of the pan, then clean it, and then finally redo the seasoning.
I'll note that you can absolutely do the smoothing by hand, and I have done so before. Just use sandpaper with a sanding block to make sure it's even. If you do it by hand, I would start with a coarser grit, like 60 grit then do 80 grit. And remember to clean it before you redo the seasoning.
I’ve never cleaned the rust from a cast iron, but seasoning a cast iron pan doesn’t even require using the oven. Just apply a thin layer of oil & put it on the stove until it starts to smoke. This means the oil has carbonized & your cast iron is seasoned. It literally only takes a minute. So many people are scared of investing in cast iron because they don’t understand seasoning. Seasoning is nothing more than burning some oil! That being said, it’s good to clean and season the entire pan occasionally, which needs to be done in the oven, but you really don’t have to do this that often (or really ever, to be honest, it just keeps your pan pretty).
I have my grandmother's iron skillets. They are priceless!
What a great restoration!
My grandmother used to cook breakfast in this.
Cant explain how much better the eggs potatoes nd bacon tasted from cast.
Taught my kids this as well ,dont know where mama's pots nd pans ended up?
But I'm so happy to see you have discovered the one of a kind skillet.
Lots of luck nd love with it ,enjoy !!!
I bought myself a SMALL new small cast iron pan for making my crusty cornbread, frying sausage, or making an apple crisp. I can always taste a trace of "metal" or iron when I cook in it. I don't like that taste. I wasn't sure if it was already seasoned coming from the store. It wasn't rusty, but prone to rusting after I cook in it. I always spray it after washing it and I must leave a trace coat of oil in it when I store it (I use a cooking spray).
I've restored a few pieces like that and always make a point to cook bacon in it for its first use. Hubby knows when I find one that needs work, he's getting bacon and eggs. Lol.
to season it with the bacon fat? doesn't it retain the smell? anytime i cook bacon in mine i have to scrub it with soda and season all over again bc it retains the smell.
@@mmmmmmmmaria I just clean it with hot water and salt and I don't notice it. It's what was used in the old days most often, that or lard. We like bacon anyway so doesn't bother us. My main 10in is as smooth as glass and has never seen a drop of soap.
Good stuff 😆 😋 😋
I used bacon grease, for many many years. I have pans over 150 years old. I clean with salt and a chainmail cleaner. I now make my own lard and use that...
I prefer eating bacon from a dog, than from a pig. I find dogs taste the tastiest, and woukd actuallyreccomend eating them! They taste yuuuumyyyyy! 😋🍴🐕🥓 (I have a dog farm, where I raise them for meat and dairy )
The Best Clip for this Cast Iron❤Thank u❤
Thank you! I love using my cast iron pan. I got rid of 2 because of rust .
I hope you’re kidding.. 🤦♂️🥊
@@joeblow9850 No I'm not. I know now that they could have been restored.
As good as new isn't great for any modern cast iron pan. The rough cooking surface is sand left over from the mold and it causes food to stick to it. A hundred years ago, the sand was removed with a tumbling process during manufacturing, the same way rough stones are polished in a tumbler today. It made the cooking surface smooth and shiny like glass but that process added an extra 48 hours to production time so they stopped doing it to increase profits.
If you ever find a cast iron pan with a smoothe cooking surface in a thrift shop, buy it no matter what condition it's in. If you can't find an antique one to clean up, consider getting a new one and using silicone carbide sandpaper on it until it's completely smooth.
Note; if you have allergies (like I do to flax, avocado, coconut, and nut oils) other kinds of oil will work too.
We like to use shortening instead. 😎👍🏻
Grapeseed oil is great for cast iron
Corn is my fave
Cottonseed for seasoning
I use bacon grease 😂
It's insane what we find in the trash these days. If you don't want it anymore then give it away. There is always someone in need of it.
If it's free, people will not respect it. If you throw it away, people will treasure it.
That's why I always throw away something that I need where people can easily see it. Giving it away to people will have an impression that you think they are cheap.
Don't give it away. Throw it away if you value what you don't need.
@@Layput well, in Germany it's different. Especially in Berlin we have the habit to put outside what we don't need anymore for people to take. It works quite good
Just tried this on a REALLY rusty cast iron pan. Works like a charm.
If your are researching a restoration, use a harsh scrubber to make sure you clean any pits made by rust. You are researching the pan so scratching off the seasoning isn't an issue and also recommended as you don't know the quality of the seasoning or what is stuck in it. Clean it to the bare metal and reseason. Also, I would avoid olive oil as it creates a sticky surface sometimes. Vegetable or other high smoke point oils is best
A thing of beauty is a joy forever
Good job. My favorite pan I found in an old abandon burned down mining camp. I cleaned it up and reseasoned it. It has to be sitting there for over 80 years. It is a Wagner. That was worth a 10 mile hike into the mountains.
I like to season several times in one sitting. I've done 3 or 4 at most and it's always glorious. I would like to do 5-7 one of these days
Seems like a lot of work, I just toss used rusty ones in my fire pit and pull them in the morning quick wash with a metal scrubby, crisco then bake in the oven. I like to crisco and bake them 3 to 5 times before use.
YOU literally keep them in a fire pit all night ???
just the casual fire pit in the middle of your apartment complex?
Not everyone has a fire pit
When really rusty I put mine in the oven when cleaning the oven once cool I rub it down with Crisco shortening until all rust is gone Then I grub it with a little more Crisco and bake in the oven for about 30 mins at 350 and wipe it down with a paper towel. God as new.
@@texastea5686 I use salt and scrub with a green pad or scrub daddy. wipe off well and coat with bacon grease. You don't use soap and water. If you do then dry on the stove top before adding the bacon grease. Been using this method since my grandma showed me before I was 9. I am turning 50 soon.
I had a mother-in-law that used to cook in those pans all the time I had a couple and I just seemed so heavy and hard to use maybe I'm just a baby!
Thank you! Best video I’ve watched so far
This is such useful info, THANKS!!
Also you can always bake you some cornbread and it'll be good to go!
😂😂😂cut it out. Im with you Tammy. Lmaoo.
Regarding, Iron skillets.
I've also made deep dish apple pie and peach pies in my skillet.
Never thought of doing cornbread in it. How do you do that?
@@joeblow9850
You just make the corn bread mix as directed on the box and bake it in a iron skillet .. when it's done you slice it like a pie. 🥧
@@Happy-uy5wc hmmm. Gonna try that. Thanks!! 😃
Non scratch? Lol the fuck. This ain't no Teflon crappy nonstick pan lol this is a cast iron skillet. Get that wire sponge out lol
You don’t want to etch it! 😊
I have a cast iron now that I need to repurpose and I wasn’t sure where to start, I will save this! Thank you
I love that info thank you
One layer of season isn't enough
Mine was
Have that same pan and it's just a different way of cooking (using cast iron instead of non stick, etc.) It's for life if you treat it right!
If you have an outdoor grill then put your pan on there to season after oiling. All of the smoke is outside, and I found perfect polymerization of the oil on the grill.
It's going to take more than one bake to be seasoned. Also if you do it inside it is going to smell. I would use the grill.
Every time you put cast iron in water someone's Meemaw breaks a hip.
I am old enough that I grew up with cast iron skillets in the pre Teflon era. We always washed those skillets in the sink with the soap (not lye based) that was in the stores those days. Not broken bones involved.
Use a half and half mix of water and vinegar and never let it suck more than a half hour vinegar is an acid and if you started eating pits into your cast iron if you leave it longer than a half hour and $350° works just fine with flaxseed oil. I have cleaned over a thousand pieces of cast iron using an e-tank and not creating any damage to a skillet
Check for cracks in the handle. Improperly forged iron can crack near the handle.
It looks awesome!
Now after you are done seasoning the pan it time to eat the pan 😋
You: 40 step process
Me: scrub with hot water and steel wool for 2min. Rinse. Wipe. Done.
You don't season your cast iron pans?
🤣🤣🤣🤣🤣
Yummy yummy, tetanus in my tummy. 😂
And this is why I don't eat at other people house. Are u serious?
I hope you are joking 🙃
Contrary to popular belief one shouldn’t use flaxseed oil as the seasoning is known to chip. I use regular crisco or grape seed oil.
My only added suggestion is to cook bacon in it a few times after you've done all this excellent advice. I don't use any other type of cooking vessel. My cast iron is completely non stick at this point and the best part is you don't have to wash it! Just throw some water in a hot pan and wipe it out and let dry then re-oil
After cleaning coat with Crisco and throw in roaring fireplace
Yo can u come clean my dishes? 😂
🤣💯😝
I'm saving all my dirty pans just for you. Hurry up. 😃
We have a lot of cast iron some is 100 year old Griswold.
We bought one frypan for . 25 cents at a garage sale.
We use anything that is course enough to scrap and clean it.
Spray Pam in it then heat it.
Wipe off excess oil with a paper towel
No crazy being careful not to scratch the pan.
It's cast iron...
It can take any abuse you can give it. Just spray it before you use it. After using it clean it including scraping it till it's clean.
Then respray it and wipe it clean.
Don't USE HARSH SOAP....
DON'T Drop IT...
THE HANDLE CAN SNAP OFF...
Great. Google is listening to me complain about my cast iron rust. I haven't looked up anything about cast iron and this is in my feed.
It was a very helpful video. Dont spy on me.
You definitely lucked out with that pan. That's the real cast iron skillet. Not this fake crap they're selling today.
You do realize that this a modern Lodge cast iron skillet right not even that old you are just the smartest person I've ever met
I have expensive cast irons and I also have cheap Walmart cast irons. Other than the Walmart one being a little offset in the center of the pan, they literally perform they exact same way as the more expensive one.
No noticeable difference. it was $7 for a 10in skillet
@@RoccoTeh Some people just don’t know what they’re talking about
Hey is that the cast iron I throw away because my mother cursed it! Be careful of what you find. All finds is not a treasure!🎃
Anyway,..
Curses cant be generalized they require focus. You cant cures all men. But you can curse a certian person. This also requires their belief in your curse to make it work. (It's Like a placebo.)
This one didn't need vinegar, it's rusted light enough that it would just scrub out. Vinegar works, but keep an eye on it, it's aggressive, and you don't mix it with water, it's already diluted. For a slower and less damaging rust remover, mix cheap feed molasses with water until it looks like coffee, let it soak for several days. Either method is only for heavier rust.
Lodge is not the best quality cast iron, I don't even bother with it. Lodge is left as-cast, and doesn't perform as well as a finished cast iron skillet. Look for older pans, such as Griswold or Wagner. Those are worth the work! Along with rust, check for warpage. If it's warped, pass on it, you can't fix warp, and the pan is ruined.
Good find. Thanks for restoring instructions.
They are a pain. Way too much care involved.
I love cast iron skillet!
The food they yield is so worth it though. When certain good is cooked in cast iron...it's incredible and can't be mimicked using any other type of pan. If you take care of them...they aren't hard work at all. This pan was neglected.
i switched from nonstick to cast iron abt a year ago. was dumping all my cheap toxic cookware and slowly replacing it with better stuff. the difference it has made in my cooking is very noticeable. and all i have to do to clean it is throw in some water while its hot, dump that out after like 15 min, and wipe it out, and reoil it. after a year its so well seasoned nothing sticks to it.
I used to feel the same way but they really are the best to cook in. With proper care, nothing sticks and it's WAAAAAY better than cooking with industrial waste a.k.a. teflon.
@@paulines5112 Yah, doesn’t take too much research to realize how bad Teflon is for you, especially when the pan starts to flake. Yikes!! Had a friend tell me when we had non-coated cookware on on our wedding registry, “Oh that’s the expensive stuff, but you realize pretty quickly you only use the coated pans.” But what I realized, was HOW to cook in the good pans, chemical-free. And that was over 20 years ago!! 😂
I have the same exact one the same exact brand that someone was throwing out in my building and I’ve had it for maybe five years now! I love this! That cast-iron skillet is my baby! Although I do need to find some more recipes to make with it because I don’t use it enough
You just need to scrub it with a potatoe and kosher salt
Potatoes juice breaks down rust. Then coat with avocado oil and bake
I've always done as my Grandmother did, burn rest out, then season. Will try this method. Thank you.
Ty. I have one I bought and it got rusted. I’m going to do this
Ugh, cast iron is soooooo forgiving 💓
I love the way you did this great transformation fabulous thank you for sharing this video have a wonderful Sunday
Also when Cleaning the cast iron just add water and heat it on the stove till it barely starts to boil and then just use a little bit of a non scratch sponge and then add a little bit more oil and rub it all over again heat on stove or oven for a few minutes and it's like new that's how I keep mine from rusting
Semi good revival… Better strategy… put it in the oven on the clean cycle. It’ll burn off the polymerized oil. Then scrub it with steel wool, or a good scrub pad. Then wash with soapy water. Dry it off then place in oven at 200°, then using any literally any oil , I use olive oil, apply. Then run oil off till it looks dry then bake 1 hour 420° cool slowly for 2 hours. Repeat 6 times. You’ll have a beauty of a pan. Flax seed oil is the “best drying oil” but I find it to flake off very easy. Olive oil seems to be the best all around and I cook with it so it bonds better every meal.
Thanks for the video. I have a cast iron wok that’s gone rusty & couldn’t think of a good way to clean it.
Yes dear. Remember though to season again after each use. I use the stove top to dry it then immediately wipe all over with oil, while on the burner med-high flame. Babayyyyy!🥰🥰🥰
you can just soak in plain vinegar for a few minutes it will get the rust off then follow the rest of the instruction. never leave your cast iron sitting in water after. wash and dry over flame. for a few minutes after each wash.
High heat to dry the pan is not recommended for all pans. If you shock a thinner pan it will crack. Always slow heat up CI to reduce the risk of shocking it.
I don’t know nothing
But I do know that a cast iron skillet is not worth just $5 and whoever sold it for that price was CRAZY
The best pans for cooking !!!
PSA, stop using flax oil. Instead use grape seed oil or avocado oil. Flax seed will start to chip after a while.
I love My Lodge skillets , I recently visited the Lodge museum and factory store in South pittsburg, TN.
Bona-fide lodge nut myself! !!!! Would love to check out their museum!
Do this with beef tallow or coconut oil if you want less oxidation in your food and in your face while you cook, via fumes. Saturated fats polymerize to create the "seasoning" on cast iron just as well, but saturated fats oxidize less under the high heats that cast irons are subjected to.
Solid find though. Glad to see more people reviving these cast iron pans. You could pass those onto your grandkids if you treat them right lol.
Beautiful! Nice find and SAVE!
I have one that was my G’ma’s had until she died at 97 I’m 75. I’ve taken great care of it all these years. I used it quite often makes wonderful cornbread.
Thank you for this. I didn't use flaxseed oil. I used vegetable oil and I was smoked on of my apartment! I do it your way. Thanks
That pan isn’t old. Its the current lodge model. A great pan and it is in great shape. Minor work needed