maaaaan, this looks less like theres a problem with a mirror finished cast iron pan, and more like you just dont know how to fry an egg or use a cast iron pan.
@@fuzzyfriendlydoggy Just for the record you don't need to bake for 5 hours. 1 hour is plenty fine, especially with three coats of flaxseed. Maybe he put too much oil when seasoning, but who knows?
@@dusso4231 it's been around a lot longer than stainless steel and it's way better. Not to mention a cast iron skillet only cost me $7 at Walmart when a stainless steel pan is probobly $20-$30
@@trevor19qhshe they're totally diff items, they don't replace each other. carbon steel and stainless both have qualities that cast iron don't offer such as weight, acidic food handling and heat change reaction time
As others have said, you still have to use some sort of grease or oil when cooking, but the best element of making skillets non stick is a full preheat before dropping something in, ESPECIALLY eggs, thats why the second went a little better.
I did this exact same project and had the same thoughts approaching it and had the exact same problems. It took me about 4 hours, made a ridiculous mess in my uncles garage, and I had the same problem with going too high too fast. All in all it works great, this is fun to basically watch myself do this project. No wonder people thought I was crazy.
To pre-order Grant's book, head to one of the retailers below! Amazon: amzn.to/31MMoO0 Barnes & Noble: www.barnesandnoble.com/w/52-random-weekend-projects-grant-thompson-the-king-of-random/1134307752 Books-A-Million: www.booksamillion.com/product/9781250184504
tizzle sizzle YoUrE wROnG hEs RiGhT, so it needs to be 1199°C because that’s as close as it can get to its melting point without melting and “retain” its shape. Gotcha.
tizzle sizzle LeArN yOuRsElF aRoUnD tHe KiTcHeN sCrUb cause the exact temp of the cast iron actually matters. If it’s hot enough to sizzle water is all that matters. 🤷🏻♂️
The seasoning would be ground off as it's only surface deep. If you want a truly non-stick cast iron skillet grind the surface smooth then season with oil in a fire. Once the carbon sets it's the safest, smoothest, easiest to use pan EVER. I ground my 12 inch Lodge with 600 grit. With the seasoning even cheese won't stick.
@@TheBluegoatman the biggest problem in seasoning is getting enough layers at hi temps. Secondly most people make the mistake of seasoning at 200 to 300 degrees then don’t understand why it flakes off when you deep fry at 350 to 425 degrees that’s because lard olive oil flaxseed oil bacon fat all are low smoke point oils and when exposed to temps 100 degrees higher then there smoke point is burning! Always season with fat or oil that has a higher smoke point than what you cook. High school chemistry would teach this wisdom!
My dad loved to fry eggs for us in the same square cast iron skillet through most of my childhood. He flipped oil up onto the top of the eggs with a plain steel spatula. It is still hanging on my kitchen wall. It is razor sharp from being stroked against that cast iron skillet for so very many years. That skillet became as smooth as silk. Nothing stuck in that pan but the process took many years of heating with bacon grease in it. So the cure was not rushed, the smoothing was not rushed. It was a thing of beauty.
I'm new to cast iron, and what I'm hearing from so many people is positive memories with time is what happens when you take something so long lasting and make beautiful memories cooking and living and loving your family! Thank you!
So the rough cast iron sharpened the spatula via its abrasive surface. At least you have digested a few milligrams of steel over all these years. It’s the same method like using a knife sharpener.
That wasn't "seasoning" at all. Using flax seed oil and baking it only dries and polymerizes the oil. It is not much different from letting oil based paint dry. Real seasoning is achieved by using a cooking oil and cooking with the pan which slowly builds up a layer of carbon. A carbon coating is nonstick, but polymerized flaxseed oil is NOT! I've tried flaxseed oil once and promptly threw it in the trash then scrubbed my pan to clean, shiny metal and started the seasoning process with lard. Moral of the story kids... use lard or bacon grease to season cast iron cookware and oil it before you cook with it. And, never use flaxseed oil like the Yuppies suggest because it doesn't work and your food will stick every time. Second rule, never, ever put cold water in hot cast iron cookware because it will crack. The cast iron used in making cookware will thermal shock and is not indestructible. Happy cooking!
I see a lot of people really have no idea how seasoning cast iron actually works. There should be no build up of oil. None. Nothing gummy, nothing caked on, nothing you can dig a fingernail into. If it’a like that, scour it all off, and start over. Wet a paper towel with cooking oil, then rub it on the surface of the pan. Work it around a while until the entire surface is just coated. Then bake it at 400 then let it cool. When it’s done correctly, the surface will feel slicker than teflon when it’s clean and dry. If it feels gummy or plasticky at all, it’s not done correctly. Then, after using the pan, wiping it with a paper towel should be sufficient for cleaning it. Nothing should be stuck. If stuff is stuck, you cooked incorrectly, either not using appropriate oil to cook in, or you got the pan too hot. Then, after cleaning, wet a paper towel with oil, and rub the surface each time, and put it away. Soap and water should never touch the pan. If you need soap and water, something is wrong with some part of your process, either seasoning, cooking or maintaining.
They are just for tightening the hood only, if you rip on one or get it caught in something it will tighten the hood and rip it through the hole, nothing more.
@@rdizzy1 i know what they are for. And there are three course here. The string gets pulled through with no issue. The string gets caught on the opposing side and pulls the grinder to the face. Or it rips through at a fast enough pace that it cuts through the cloth and burns/lacerates his neck.
Learned that in flashpoint then repeated it when I was hammering some cast iron into wrought iron when the folded piece exploded because I overheated it and hit it too hard lol
You can use water on a hot pan to loosen up the burnt on food. But you need to run the faucet to get as hot water as you can first. Cold water will warp and crack the pan.
"The shiniest cast iron pan ever made" but you didn’t make it. What you should have said is im probably the first person to ruin there cast iron pan by polishing the bottom!
LOL, I had never heard of that guy until today, after searching UA-cam for information about cast iron. The video I watched immediately before this one was one of his. He certainly does seems to know his stuff.
Agreed. He's one of the few guys who agrees with me that we can season cast iron with olive oil. Many cast iron aficionados says olive oil is unacceptable for seasoning. My family has been doing that for decades and we have zero issues 🤷♂️
If you lubricated the flap wheel with an oil, you'd improve the efficiency of grinding as the sediment from the dust also becomes an abrasive usable for grinding
No. You just make it so that the sandpaper can't cut because oil is not insulating the surface. Every bodyman and metal worker in the world would be using oil if this worked.
You really do need to slather cast iron in oil if you're going to cook in it. *nod nod* Heck Ive seen people try to cook things with zero oil in nonstick pans. What is this strange aversion to putting oil in a pan that some people have?
@@bakachan3601 butter is my favorite oil to use with eggs. Especially on cast iron. Even seasoned, eggs tend to stick to anything. Plus buttery eggs are delicious.
I'm really curious how hot the pan was when he put in that first egg. It didn't solidify very fast which makes me think that's what went wrong. The pan wasn't hot enough.
Sanding/polishing metal/plastic/glass tip: This works better for hand sanding/polishing. Alternate the direction of sanding when you change grits, that way, you can see when the scratch pattern from the previous grit is all gone, and you can move on to the next grit. Example: You start with 100grit, going up and down, creating a vertical scratch pattern. When you go to the next grit, say 200 grit, you go from left to right, and when all the vertical scratches from the 100grit are gone, and all you have is horizontal, 200grit scratches, you can then move on to the next grit, say 400grit, and start going up and down again, creating a new vertical scratch pattern to cover the previous horizontal, 200 grit scratch pattern. Rinse, and repeat. (Literally, you want to make sure you get all the courser grit off when switching grits.
@@havenbrush7100 Exactly, maybe if he collabed with some sort of... teacher or maybe a business idk? But Alec is way to professional for him and way too skilled for Nate to keep up
@@unknowncomic4107 I have plenty of cast iron pans. None are rusty. I've never spent a moment seasoning any of them. A super thin coat of oil after washing (with soap) keeps the rust away. Never had a problem with food sticking.
@@unknowncomic4107 LOL fortunate? I guess, but being fortunate has nothing to do with the condition of my cast iron (modern and vintage). I simply buy use and properly care for quality cast iron cookware. Modern lodge isn't that.
Worked in a foundry as a rough grinder on various thickness sized from 1/2 inch to 3 inch by 30 inch rock 460 volts 7 horsepower. Lots of nicks and stuffin eyes .had a finger in a splint once for 5 weeks. Loved watching the drill end spinning slowey as it touched my eye to drill a rust ring out headache 3 days. Also run cupolas, put bottom in cupola startup, charged iron with 500 pound wheel barrows 1000 # on iron in it, did repairs, poured iron and ran molding machine we ran 80 - 100 ton per shift
Really, that just hurt when I saw it. That sudden thermal change can damage or even crack cast iron. Need to let the pan cool down before putting any water into it to clean it.
Nope i clean my cast iron pans everyday heating it till it just starts to smoke and take it to the sink and spritz it with the sprayer on the sink with the hottest water. Do with all my pans for years. Now that being said dont use cold water
Also: taking the guard off is even worse, because fingers can drift up the body and brush on the wheel and if that happens with gloves on, then it's "goodbye fingers".
@Michael Persico at the same time tho, he put it under the water when it was still hot which could cause warping. Also it will increase the risk of developing rust in the pitting along the sides where it wasnt smooth and treated
Came here to say this, I think the lack of seasoning was the real reason the egg stuck. That was completely bare iron. Flaxseed is great but only 3 layers of it on a super bare pan isn't a whole lot.
You miss the point that he was deliberately trying to just see what happens if X. The goal of the exercise was not for a flawless fried egg. It seems the whole reason this guy does the things he does goes straight over a lot of people's heads.
Postghost you’re missing the point. He didn’t maintain other variables so we learned NOTHING about the potential efficacy of a smooth cast iron pan vs a regular pan. He didn’t season the pan appropriately so the cooking data is worthless.
@@nathanreaperz8229 Excuse me, but we prefer the term person of Hospital. All sorts of People of Hospital are not doctors. There are nurses, janitors, chaplains, and so many more that the resrtictive term "doctor" unfairly excludes. That said, even doctor isn't as bad as the offensive, prejudiced term "hospital person".
Tip for cleaning up a hot pan: Just use a little water at first. While the pan is screaming hot and the water is boiling from it, rub around your abrasive or 3M pad pushing it with the spatala. Basically get it clean BEFORE drowning the thing in cold water.
@@terryvest640, you are absolutely wrong. Many of them, you can still see the concentric circles from the machining process. Further, if you were to use oven cleaner on those completely smooth pans, you will see that even without all that "seasoning", they are completely smooth.
@@LanceBradfordLovesBeth My Lodge pan came all bumpy, but after about 10 years of constant use and seasoning it is very smooth. That's just the way they get after a while.
Judging by what I can see from the seasoning, it was laid on too thick, it should initially have a matte finish. I think it will be an excellent pan fairly soon from regular use. Simply get some Easy-off clear the first seasoning layer away and start again.
Yes, I wanted to see it used right. It stinks he put all that work in, and then didn't know how to properly season it, so we didn't get to see the results
When the water from the faucet boils in the pan, you’re effectively steaming your seasoning off. That pan needs cooked on 2 times a day for 2 weeks before the seasoning is fully matured
You should try seasoning the cast iron a couple times before cooking with it. I'm not an expert, but as an amateur who just got into cast iron, I watched a couple videos telling that you sometimes need to season more than once. Also, it is harder to season a flat surface than an abrasive one. So yeah, more season, more better !
When I’m polishing my car I find it very helpful to blow out the cotton pad with compressed air it helps with residue control and removes the small particles from the pad. Takes away a lot of micro swirls
I sanded mine all the way to 1000 wet/dry sandpaper. I then put three coats of flax oil to season. Had a beautiful black finish. First time I used it to cook it all flaked off.
Crazy!...Cool!...... Polish cast iron......???.. O.K., Moving forward.... Smoothing out the cast iron.....YES! It's all almost too rough anymore, so you have to. Example: Lodge Chefs pans, I have both and smoothed mine to 600 grit, and my 8", 10", and 12" inch skillets went to 400 grit. I smoothed out these pans at first purchase over 10 years ago. Seasoning and cleaning cast iron "properly", well it's a personal art. You have to work on it and experiment........ Fun time wasting Romp! And I have been on a few!!! Thanks again and keep the videos coming!!
@Josh Yingling same here chunk of skin and a burnt spot and a lesson learned. Though I did shatter a disk once. That had me baby it for a little while after
Just did this to a new lodge griddle. Used Scotch Brite pads in successively lower grits on a die grinder with an air compressor. Not a mirror but much smoother than it was.
I like that way you polishing a mirror shine that cast iron skillet. I did that to all my lodge cast iron skillets but not mirror polish with Avanti like Scotch-Brite.
you don't actually need to polish for hi performance, the most critical part with cast iron is proper seasoning. surface roughness does nothing in terms of sticking you can have anything from a coarse pebble like finish in your pan to mirror polish and it'll still stick if you don't properly season. light lube always works fine.
@@BloodSprite-tan If you want your food to slide around on the pan like ice, the smoother you can get the surface the better. It's just physics. Friction is directly proportional to surface roughness.
I suspect it wasn't seasoned correctly, but it's hard to tell since that wasn't included in the video. My first couple of attempts seasoning a pan had that orangey-brown to it because I was trying to make a thick first layer to save time. What you want is to wipe it down to the point that you're not sure if there is oil on the surface. You go that thin. Then it should cure into that classic nearly black color.
Uhm id hope a pro chef knows as I do that cast cookware of the past was actually polished already when bought and that buying a polished from the manufacturer cast cookware today will run at a minimum around 200 bucks
DUH! Why do you think they leave the pan ruff? Keep the pan ruff but season it 5 or more times, and you will have an ultimate stick free pan. I have found that putting a very small pinch of sugar into a half cup of olive oil for seasoning the pan, will give you a very durable coating that will last forever, and an excellent stick free surface. Also a ruff pan will let moisture escape while cooking, making meat taste a lot better tasting.
From when i worked on mould tooling, when we needed mirror finish, a trick was to always keep consistent directionality on your sanding, and alternate perpendicularly, so that your next grit goes in its cutting through the grooves on the previous one, instead of deepening it. Also, going by hand for the finer grits helps control the deeper grooves.
Me, being from Texas and having used cast iron since the day I was born, now sitting in my kitchen internally screaming, the skillets and dutch oven under my counter are rattling audibly, and my soul is collapsing.
During my navy days as a cook we used to season the grill with oil and raw eggs each morning after we cleaned the grill the day prior. It helps with the sticking problem.
Clean with alcohol. Very thin layers of flaxseed oil, like 5 of them then deep fry a potato of something with vegetable oil and olive oil mixed. Crisco shortening works exceptionally with a decent base seasoning.
I didn't go quite as far as you did in sanding mine down but not far from it. The seasoning wouldn't stick like a normal pan because it has nothing to hold onto. I have however continued to cook on mine over the last year and a half or so and it naturally seasons itself as I cook. Works better than it did before.
ive got some oldish cast iron frim the late 70's or early 80's made in taiwan the bottoms of those are machined and you can see the machine marks quite frankly its the best of all my cast iron
A traditional pan would have been polished smooth; the last step was a whetstone. Then, it would gradually acquire a patina of molecule-thick seasoning. If you oil it down, you apply the oil, then wipe as much as you can off of it so it's the thinnest of layers. If you cook oil to speed things up, you wipe the oil off a second time halfway through the seasoning. Visible oil makes gunk, not seasoning. All too often, folks these days think you take a rough pan, build up a layer of gunk by never washing it, and think it's something special.
Concept is OK - I would think a shiny surface would stick less. However, as you saw, the seasoning appears to be pulling off the mirror finish. You probably should approach this like painting a car. For the final glossy coat, you sand the primer around #600 and never more than #1000.
Nothing breaks the seasoning bond faster than quenching hot pan with cold water. Brilliant. Also, the egg is not to blame, you just have no idea what you are doing.
As others have said, your failure was seasoning and insufficient oil to cook the egg. That smooth of surface you will be better off treating it as a carbon steel frying pan. That said, this whole thing is why I like the older sanded pans - seems like most have just the right amount of smoothness and porosity - especially the Wagner Ware and Griswold cast iron pans.
When cutting/grinding/filing/sanding iron, set up posterboard backed by taped-on magnets around the work area to collect the iron dust & filings.
Ohhh that's smart
Don't for get to put the magnets inside a plastic bag too then, would make the clean up easier.
That's bigbrain
Hard to argue with that but... This... is... internet!
Ok ok
Even if you've seasoned the pan properly, you still need to put some sort of oil in the pan when you're cooking. My preferred choice is bacon grease.
Also he didn't have that pan up to temp when he put the first egg in, by the second egg it was closer still not quite.
lol i just used the oil i seasoned it with everytime and my egg doesnt stick, the problem is how he cooked it
I cook bacon in the oven, then use the grease from the baking pan to cook the eggs in and store the spare grease.
Get the pan hot enough that a sprinkle of water dances on the surface. That’s roughly the correct temperature at least near sea level.
I use canola oil or shortening.
This is the first time I have ever seen anyone do absolutely everything wrong with frying an egg. Wow.
How to make the worst breakfast ever.
He obviously doesn’t know how to cook
Agreed 👍
butter
As a non cook myself. What did he do wrong besides obvs the temp
maaaaan, this looks less like theres a problem with a mirror finished cast iron pan, and more like you just dont know how to fry an egg or use a cast iron pan.
Yep. He's clueless about cast iron. Great video skills though.
FoShow
Even seasoning it. How I was taught was you need to bake it for 5 hours, not one hour.
@@johnjames5020 Yep, He's clueless about frying eggs too.
@@fuzzyfriendlydoggy Just for the record you don't need to bake for 5 hours. 1 hour is plenty fine, especially with three coats of flaxseed. Maybe he put too much oil when seasoning, but who knows?
Just proves the saying that "he could f*** up an anvil"
Southern grandmammas everywhere are screaming...
Is that what that high pitched noise is?
Personally I'm sitting here still whimpering. Even I know not to do some of this to cast iron.
Me too and I'm a guy. Aaaaaaaaaah what did you do?
*Somebody nan about to smack him with one 😂😂☠️*
Michael Persico
r/woooooosh
And rolling in their graves
They were too focused on whether they *could* ..
That they never stopped to think if they *should*
Truth!
That's the whole point
r/UnexpectedJurrasicPark
@Ms. Kuchisaké huh how?
Clever girl...
Please do a collaboration with someone that knows how to cook with cast iron
Dan Pereda Kent Rawlings
GUNS GUNS ive learned so much from him and pretty much completely switched from stainless to cast iron.
did you not see his impeccable egg ?
@@dusso4231 it's been around a lot longer than stainless steel and it's way better. Not to mention a cast iron skillet only cost me $7 at Walmart when a stainless steel pan is probobly $20-$30
@@trevor19qhshe they're totally diff items, they don't replace each other. carbon steel and stainless both have qualities that cast iron don't offer such as weight, acidic food handling and heat change reaction time
As others have said, you still have to use some sort of grease or oil when cooking, but the best element of making skillets non stick is a full preheat before dropping something in, ESPECIALLY eggs, thats why the second went a little better.
Full pre-heat + a thin layer of oil works best in my experience
I did this exact same project and had the same thoughts approaching it and had the exact same problems. It took me about 4 hours, made a ridiculous mess in my uncles garage, and I had the same problem with going too high too fast. All in all it works great, this is fun to basically watch myself do this project. No wonder people thought I was crazy.
To pre-order Grant's book, head to one of the retailers below!
Amazon: amzn.to/31MMoO0
Barnes & Noble: www.barnesandnoble.com/w/52-random-weekend-projects-grant-thompson-the-king-of-random/1134307752
Books-A-Million: www.booksamillion.com/product/9781250184504
The King of Random hi
hi
Nice
How tf is this mfing witchery
❤
Pouring water on hot cast iron. S.M.A.R.T.
Seasoned, doesn't mean you don't need to use oil.
no112358 b...but that’s how you’re supposed to clean it....
@@MusicalWeasel nope... if you are to put water in it.. you need to make sure its as hot as you can get it.. so youre wrong musical and hes right
tizzle sizzle YoUrE wROnG hEs RiGhT, so it needs to be 1199°C because that’s as close as it can get to its melting point without melting and “retain” its shape. Gotcha.
@@MusicalWeasel learn yourself around the kitchen scrub
tizzle sizzle LeArN yOuRsElF aRoUnD tHe KiTcHeN sCrUb cause the exact temp of the cast iron actually matters. If it’s hot enough to sizzle water is all that matters. 🤷🏻♂️
I’m going to suggest you learn how to Season your pan first and then try again
Amen
@barrie livingston - Therein lies the "catch" ... sooner or later they'll produce a "part 2" ;)
Learning how to cook with cast iron would help as well
The seasoning would be ground off as it's only surface deep. If you want a truly non-stick cast iron skillet grind the surface smooth then season with oil in a fire. Once the carbon sets it's the safest, smoothest, easiest to use pan EVER. I ground my 12 inch Lodge with 600 grit. With the seasoning even cheese won't stick.
@@TheBluegoatman the biggest problem in seasoning is getting enough layers at hi temps. Secondly most people make the mistake of seasoning at 200 to 300 degrees then don’t understand why it flakes off when you deep fry at 350 to 425 degrees that’s because lard olive oil flaxseed oil bacon fat all are low smoke point oils and when exposed to temps 100 degrees higher then there smoke point is burning! Always season with fat or oil that has a higher smoke point than what you cook. High school chemistry would teach this wisdom!
My dad loved to fry eggs for us in the same square cast iron skillet through most of my childhood. He flipped oil up onto the top of the eggs with a plain steel spatula. It is still hanging on my kitchen wall. It is razor sharp from being stroked against that cast iron skillet for so very many years. That skillet became as smooth as silk. Nothing stuck in that pan but the process took many years of heating with bacon grease in it. So the cure was not rushed, the smoothing was not rushed. It was a thing of beauty.
I'm new to cast iron, and what I'm hearing from so many people is positive memories with time is what happens when you take something so long lasting and make beautiful memories cooking and living and loving your family! Thank you!
So the rough cast iron sharpened the spatula via its abrasive surface. At least you have digested a few milligrams of steel over all these years. It’s the same method like using a knife sharpener.
@@agn855 I have nice red blood as a result I am sure! LOL!
This is such an awesome comment. It’s amazing how the mundane can become a thing of beauty. Super cool you still have it.
Cast iron skillets also used to come polished. They started out smoother than they do now. So that process would take a lot less time.
him: seasons the pan
puts the hot pan under cold water
scrubs it with a brush
also him : "oohhh i'm losing some of the seasoning"
That wasn't "seasoning" at all. Using flax seed oil and baking it only dries and polymerizes the oil. It is not much different from letting oil based paint dry. Real seasoning is achieved by using a cooking oil and cooking with the pan which slowly builds up a layer of carbon. A carbon coating is nonstick, but polymerized flaxseed oil is NOT! I've tried flaxseed oil once and promptly threw it in the trash then scrubbed my pan to clean, shiny metal and started the seasoning process with lard. Moral of the story kids... use lard or bacon grease to season cast iron cookware and oil it before you cook with it. And, never use flaxseed oil like the Yuppies suggest because it doesn't work and your food will stick every time. Second rule, never, ever put cold water in hot cast iron cookware because it will crack. The cast iron used in making cookware will thermal shock and is not indestructible. Happy cooking!
@@johnNJ4024 flaxseed works fine, can be used just like any other oil. 1 coat of oil won't properly season a pan.
@Bob Willison what does it leave behind Bob Willison?
@Bob Willison Thank you! Just got one trying to figure this out
I see a lot of people really have no idea how seasoning cast iron actually works. There should be no build up of oil. None. Nothing gummy, nothing caked on, nothing you can dig a fingernail into. If it’a like that, scour it all off, and start over. Wet a paper towel with cooking oil, then rub it on the surface of the pan. Work it around a while until the entire surface is just coated. Then bake it at 400 then let it cool. When it’s done correctly, the surface will feel slicker than teflon when it’s clean and dry. If it feels gummy or plasticky at all, it’s not done correctly.
Then, after using the pan, wiping it with a paper towel should be sufficient for cleaning it. Nothing should be stuck. If stuff is stuck, you cooked incorrectly, either not using appropriate oil to cook in, or you got the pan too hot.
Then, after cleaning, wet a paper towel with oil, and rub the surface each time, and put it away.
Soap and water should never touch the pan. If you need soap and water, something is wrong with some part of your process, either seasoning, cooking or maintaining.
Giving me a heart attack grinding with the hood strings hanging near the disc.
They are just for tightening the hood only, if you rip on one or get it caught in something it will tighten the hood and rip it through the hole, nothing more.
@@rdizzy1 i know what they are for. And there are three course here. The string gets pulled through with no issue. The string gets caught on the opposing side and pulls the grinder to the face. Or it rips through at a fast enough pace that it cuts through the cloth and burns/lacerates his neck.
When the grinder catches that string it could snap and slash his face
tryten9 😳🤦♂️🤯😵
@@tryten9 thats some nasty imagery u got there
Dear king of random. Next we would like to see you turn your mirror into a cast iron pan! Thanks!
Sand blasting could do that
He is rip so guess someone ells will have too
hahahahha
Then fry an egg in it.
Flynn Ryder's pan of choice.
Beat me to the Tangled reference
His name is EUGENE you uncultured swine
Idk about you, but I think you meant Rapunzel. Pretty sure Eugene doesn't want anything to do with pans after getting hit by one 🤣
@@WinterCrystal1009 wrong, he used Rapunzel's in the movie and liked it.
@@WinterCrystal1009 Also its because its a mirror and he can look at himself for hours XDD
I can’t believe I watched this to the end.
Ha! I didn't, skipped through parts of it and went to the comment section. You noob! :-p
TKOR videos always have so much filler. I always just skip to the middle or the end
lmao same
When you put the water in that HOT pan I was waiting for a "tink" sound.
AKTrapper scented wax. with tea lit candles. . i have a metal burner. and i accidentally drop water in the wax it was pinging and tinging
yeah, I learned that one the hard way lol.
I heard the "tink" sound, warped, possibly cracked the pan.
Thats how ive cleaned mine for 30 + years. Use hot water and only a tiny bit. Cleans all the gunk off and wont hurt tge seasoning.
Learned that in flashpoint then repeated it when I was hammering some cast iron into wrought iron when the folded piece exploded because I overheated it and hit it too hard lol
The water hitting the pan hurt me on a cellular level.
And not the grinder?
You can use water on a hot pan to loosen up the burnt on food. But you need to run the faucet to get as hot water as you can first. Cold water will warp and crack the pan.
I could almost see it warping 🤦♂️
@@Remington597TVP warp and crack the pan? How. What cheap iron are you pans made of
"The shiniest cast iron pan ever made" but you didn’t make it. What you should have said is im probably the first person to ruin there cast iron pan by polishing the bottom!
Yesss I love Alec Steele! You guys should do a collab
*the South wants to know your location*
Just wanna talk, y'all
LoL
Yee
@@monpierrewashington8565 Haw
I’m from the south I do want a talk
Michigan, where we have long flat farm fields to shoot from and use CHEAP Walmart cast iron (not Lodge) as targets.
You don't know how to season a pan. Suggest you watch cowboy Kent Rollins.
LOL, I had never heard of that guy until today, after searching UA-cam for information about cast iron. The video I watched immediately before this one was one of his. He certainly does seems to know his stuff.
@@sgringo
The cowboy makes a living cooking with cast iron cookware. This guy's just screwin' around with cast iron on UA-cam...Bigggg difference!😕
Agreed. He's one of the few guys who agrees with me that we can season cast iron with olive oil. Many cast iron aficionados says olive oil is unacceptable for seasoning. My family has been doing that for decades and we have zero issues 🤷♂️
Man I've never seen worse ways to treat a cast iron pan lol
RIGHT??
Are we just going to ignore Nate casually spinning the pan on his finger at 11:44?
Yes. We are.
Wait dafuq ? I would snap my index finger if I tried
You must have never owned a trapper keeper.
10:22 I cried in sympathy for the pan.
IKR?! 🤦♂️
So did I. This type of person isn't allowed in my house
The best thing in the whole video is Nate spinning the cast iron pan on his finger! Totally worth watching to the end :)
If you lubricated the flap wheel with an oil, you'd improve the efficiency of grinding as the sediment from the dust also becomes an abrasive usable for grinding
You don't use cutting fluids with cast iron Armchair engineer.
Ofc,and you don't polish cast iron too.
@erik61801 you could use the same oil you cook with and serve the same purpose. Not to mention it'll be baked off before final season.
No. You just make it so that the sandpaper can't cut because oil is not insulating the surface. Every bodyman and metal worker in the world would be using oil if this worked.
Kind of looks like you should’ve had someone who knows how to fry eggs test it for you. Cool idea though.
true
A question I never knew had to be answered
Short answer: yes
long answer .....what he's doing
thats the whole essence of advertising.
Will I get rickrolled if I look at your banner
Nada Lama it's a possibility....
Cook some bacon then throw some eggs on that along with some of the bacon grease and I'll bet it works great.
Awesome experiment!
You really do need to slather cast iron in oil if you're going to cook in it. *nod nod*
Heck Ive seen people try to cook things with zero oil in nonstick pans.
What is this strange aversion to putting oil in a pan that some people have?
@@neogeo1670 Lol. That's totally not what I said, but okay. XD
@@bakachan3601 I blame the diet fads of the 80s and 90s. "Fat is evil" and all that bull.
@@bakachan3601 butter is my favorite oil to use with eggs. Especially on cast iron. Even seasoned, eggs tend to stick to anything. Plus buttery eggs are delicious.
I'm really curious how hot the pan was when he put in that first egg. It didn't solidify very fast which makes me think that's what went wrong. The pan wasn't hot enough.
Hey, there hasn't been any metal-melting content in a while. How about homemade cast-iron cookware?
Yeah, you could probably 3D print a mold and then green sand around it and then pour.
He just needs a furnace that can actually melt iron
I think he's not making any content anymore....
@@brandonnelson6284 You do realize this video game out on the 6th, right?
Sanding/polishing metal/plastic/glass tip: This works better for hand sanding/polishing. Alternate the direction of sanding when you change grits, that way, you can see when the scratch pattern from the previous grit is all gone, and you can move on to the next grit.
Example: You start with 100grit, going up and down, creating a vertical scratch pattern. When you go to the next grit, say 200 grit, you go from left to right, and when all the vertical scratches from the 100grit are gone, and all you have is horizontal, 200grit scratches, you can then move on to the next grit, say 400grit, and start going up and down again, creating a new vertical scratch pattern to cover the previous horizontal, 200 grit scratch pattern. Rinse, and repeat. (Literally, you want to make sure you get all the courser grit off when switching grits.
…and once you’ve done all that you’re qualified to polish your cars headlight’s rough surface too!
No oil and cold pan ...... What did you expect?????
Casually name dropping Alec. Meanwhile Nate made his own knife making video. Collab already and satisfy the worlds hidden desire.
No, Nate doesn't forge his blades, Alec does. Honestly not even close to the same level anyways, it'd be a super awkward video
That would be less a collab and more Alec teaching Nate how to do things properly lol
@@havenbrush7100 Exactly, maybe if he collabed with some sort of... teacher or maybe a business idk? But Alec is way to professional for him and way too skilled for Nate to keep up
@@dobson. You didn't watch the vid where Alec helped his editor make a knife, did you?
When I find metal polish in a drawer and start polishing random things
YourRoastBeef no I’m not
I am not roast beef
You are not my roast beef.
"Should you polish your cast iron into a mirror finish?" No. Can you? Apparently.
I've done this to my cast iron and they cook better than ever. My $20 lodge now cooks better than my finex, smithy, an staub.
@@CatTurd01 But you would need to re-season it right?
High polish doesn't really require seasoning.
@@unknowncomic4107 I have plenty of cast iron pans. None are rusty. I've never spent a moment seasoning any of them. A super thin coat of oil after washing (with soap) keeps the rust away. Never had a problem with food sticking.
@@unknowncomic4107 LOL fortunate? I guess, but being fortunate has nothing to do with the condition of my cast iron (modern and vintage). I simply buy use and properly care for quality cast iron cookware. Modern lodge isn't that.
You know you can just buy work goggles that seal around your eyes right? Cheap pair is like $5 at Home depot
That... or just pick up a cheap pair of swim goggles or a maybe a swim mask
better yet, a full faced respirator
this guy seems like a real DIY amateur
Worked in a foundry as a rough grinder on various thickness sized from 1/2 inch to 3 inch by 30 inch rock 460 volts 7 horsepower. Lots of nicks and stuffin eyes .had a finger in a splint once for 5 weeks.
Loved watching the drill end spinning slowey as it touched my eye to drill a rust ring out headache 3 days. Also run cupolas, put bottom in cupola startup, charged iron with 500 pound wheel barrows 1000 # on iron in it, did repairs, poured iron and ran molding machine we ran 80 - 100 ton per shift
After he taped to his glasses he reminded me of storm trooper
More like Bender from Futurama...
UA-cam recommendations at 3am = the first 3 seconds of this video
Nate spinning the pan at the end was actually pretty impressive.
No doubt! My lodge that size is like 25 lbs lol
Omg did you just put cold water on a hot cast iron pan.
I actually said 'AAAaarrGGggghHhH! when he did that. First time I've ever made a noise because of a YT video.
Really, that just hurt when I saw it. That sudden thermal change can damage or even crack cast iron. Need to let the pan cool down before putting any water into it to clean it.
Nope i clean my cast iron pans everyday heating it till it just starts to smoke and take it to the sink and spritz it with the sprayer on the sink with the hottest water. Do with all my pans for years. Now that being said dont use cold water
O...M...G, really? I just screamed out loud with a few thousand other people. Dude, watch a few videos on BASICS of use and care of cast iron!
@@whoawhoawhoa4091
they specifically said he used cold water..
I always do this and season mine and they work phenomenal.
Use salt to clean an iron skillet.
Plus season it better.
Absolutely. Plus he seasoned that SOOOO wrong...
"They are called cast iron because they are cast...in iron" that one phrase made my day
cast*
@@sciverzero8197 thanks, corrected it
Cast iron is iron that is cast in a mold.
technically it is cast in sand...
Cliff it doesn’t have to be sand
Wearing gloves like that while using an angle grinder is really dangerous and should not be repeated by anyone
Also: taking the guard off is even worse, because fingers can drift up the body and brush on the wheel and if that happens with gloves on, then it's "goodbye fingers".
Was just thinking the same thing. Thank you!
What world do you guys live in?
John O
My guess is the over protected America 😁
EDIT: OPSA Over Protected States of America😁
True you don’t really need gloves for a grinder either
When he took that water to clean the iron it hurt my soul.
same for the scouring pad, the superior abrasive to use cleaning cast iron pans is coarse salt
Freak Mel my soul is crying through this whole project 😢😭
@Michael Persico at the same time tho, he put it under the water when it was still hot which could cause warping. Also it will increase the risk of developing rust in the pitting along the sides where it wasnt smooth and treated
@@seyekoh yup, the issue was putting the water in a hot pan, even using soap won't hurt a cast iron that is PROPERLY seasoned
I was waiting for the pan to crack
Skillet, Skillet on the wall. Whose the most unprepared UA-cam 'r of all?
It doesn’t “bake in”, it just polymerizes on the surface.
Well it kind of does. The pores of the pan do open up and it does leach in a bit
100% correct. Overheating a pan burns off the seasoned surface.
@@theevallded what pores??!? he probably didn't leave any, way overdone!
Should’ve added multiple seasoning layers and more oil to fry the egg.
Came here to say this, I think the lack of seasoning was the real reason the egg stuck. That was completely bare iron. Flaxseed is great but only 3 layers of it on a super bare pan isn't a whole lot.
You miss the point that he was deliberately trying to just see what happens if X. The goal of the exercise was not for a flawless fried egg. It seems the whole reason this guy does the things he does goes straight over a lot of people's heads.
Postghost you’re missing the point. He didn’t maintain other variables so we learned NOTHING about the potential efficacy of a smooth cast iron pan vs a regular pan. He didn’t season the pan appropriately so the cooking data is worthless.
@@theDuckysaurus Uh, dude, It's a youtube video... not an acreditted university lecture that's going to be in your finals.
He didn't need to "season" the pan. But he DID need to use butter when he cooked the egg.
Nate: *Tapes glasses on face*
Hospital Person: "Well we can't really get them off"
it's called
a doctor.
Hospital person
@@Cam710 that's the one.
@@nathanreaperz8229 Excuse me, but we prefer the term person of Hospital. All sorts of People of Hospital are not doctors. There are nurses, janitors, chaplains, and so many more that the resrtictive term "doctor" unfairly excludes. That said, even doctor isn't as bad as the offensive, prejudiced term "hospital person".
Tip for cleaning up a hot pan: Just use a little water at first. While the pan is screaming hot and the water is boiling from it, rub around your abrasive or 3M pad pushing it with the spatala. Basically get it clean BEFORE drowning the thing in cold water.
Best way to season a cast iron is frying bacon and hashbrowns. The oil and the starch are the key.
Yall should look into an air hood to go over your work table, like the ones they put over a stove, or science thing work station
Richard Lord called a fume hood
@@reececlegg9374 yea one of those, itd be perfect above their workstation
Fume hood ?
I have a pan that’s been in my family since the 1900s, well taken care of and still used most days
Most likely came from the factory already machined smooth
1900's ! That was soooo long ago ! That's funny 😂
@@LanceBradfordLovesBeth they didnt do that then. Those skillets become smooth with proper seasoning and use.
@@terryvest640, you are absolutely wrong. Many of them, you can still see the concentric circles from the machining process. Further, if you were to use oven cleaner on those completely smooth pans, you will see that even without all that "seasoning", they are completely smooth.
@@LanceBradfordLovesBeth My Lodge pan came all bumpy, but after about 10 years of constant use and seasoning it is very smooth. That's just the way they get after a while.
I think it would be cute home decor for the people that like the farmhouse look.
I really like that idea
Judging by what I can see from the seasoning, it was laid on too thick, it should initially have a matte finish. I think it will be an excellent pan fairly soon from regular use. Simply get some Easy-off clear the first seasoning layer away and start again.
Yes, I wanted to see it used right. It stinks he put all that work in, and then didn't know how to properly season it, so we didn't get to see the results
I would like an update video
When the water from the faucet boils in the pan, you’re effectively steaming your seasoning off. That pan needs cooked on 2 times a day for 2 weeks before the seasoning is fully matured
You should try seasoning the cast iron a couple times before cooking with it. I'm not an expert, but as an amateur who just got into cast iron, I watched a couple videos telling that you sometimes need to season more than once. Also, it is harder to season a flat surface than an abrasive one. So yeah, more season, more better !
Yes
All I can do is shake my head after watching this. Just WOW.
Kritacul and comment.
Why
Wrong again, you don't understand cast iron, cooking, science or physics
When I’m polishing my car I find it very helpful to blow out the cotton pad with compressed air it helps with residue control and removes the small particles from the pad. Takes away a lot of micro swirls
I sanded mine all the way to 1000 wet/dry sandpaper. I then put three coats of flax oil to season. Had a beautiful black finish. First time I used it to cook it all flaked off.
Crazy!...Cool!......
Polish cast iron......???.. O.K., Moving forward....
Smoothing out the cast iron.....YES!
It's all almost too rough anymore, so you have to.
Example: Lodge Chefs pans, I have both and smoothed mine to 600 grit, and my 8", 10", and 12" inch skillets went to 400 grit.
I smoothed out these pans at first purchase over 10 years ago.
Seasoning and cleaning cast iron "properly", well it's a personal art. You have to work on it and experiment........
Fun time wasting Romp! And I have been on a few!!! Thanks again and keep the videos coming!!
Who else went to watch Alec Steele after watching this?😂
Why do i recognize that name?
Hello and welcome to the workshop. it's fantastic to see you there.
Me
Javier Fernandez the black Smith youtuber
He’s a bit of a twerp...
You can tell when someone is afraid of their angle grinder
JuggernautJak big time
Can definitely tell this guy has never seen a fab. shop 😁
I would be too, people cut their fingers off with those things all the time
@Josh Yingling same here chunk of skin and a burnt spot and a lesson learned. Though I did shatter a disk once. That had me baby it for a little while after
Here's how you know someone has no fear; they call it a Death Wheel.
9:31 People, crack your eggs on a flat surface.
Just did this to a new lodge griddle. Used Scotch Brite pads in successively lower grits on a die grinder with an air compressor. Not a mirror but much smoother than it was.
Me: Well I’m going too bed
TKOR: wanna see us make a cast iron mirror
Me: Omg yes
The intro is D E A D A S S what I look like after a standard day of my metalworking class
I'll leave mine the way they are,
🤣🤣
Little does Nate know, a month and a half later, he would blend in walking down the street :P
I like that way you polishing a mirror shine that cast iron skillet. I did that to all my lodge cast iron skillets but not mirror polish with Avanti like Scotch-Brite.
Prediction before I watch it: lubrication makes a much bigger impact on non-stick than polishing does.
that's what she said
Combination of the two. Not polished with a lot of lubrication has significantly lower performance than high polish with light lubrication.
you don't actually need to polish for hi performance, the most critical part with cast iron is proper seasoning. surface roughness does nothing in terms of sticking you can have anything from a coarse pebble like finish in your pan to mirror polish and it'll still stick if you don't properly season. light lube always works fine.
@@BloodSprite-tan If you want your food to slide around on the pan like ice, the smoother you can get the surface the better. It's just physics. Friction is directly proportional to surface roughness.
I suspect it wasn't seasoned correctly, but it's hard to tell since that wasn't included in the video.
My first couple of attempts seasoning a pan had that orangey-brown to it because I was trying to make a thick first layer to save time. What you want is to wipe it down to the point that you're not sure if there is oil on the surface. You go that thin. Then it should cure into that classic nearly black color.
Every Professional Chef Ever: "But why? Why would you do that?"
Honestly every amateur chef ever
@@cooperwray5963 Absolutely true. I winced throughout the whole video
For science...
(Chefs start thinking Nurenberg wasn't clear enough)
gordon ramsay is screaming
Uhm id hope a pro chef knows as I do that cast cookware of the past was actually polished already when bought and that buying a polished from the manufacturer cast cookware today will run at a minimum around 200 bucks
DUH! Why do you think they leave the pan ruff? Keep the pan ruff but season it 5 or more times, and you will have an ultimate stick free pan. I have found that putting a very small pinch of sugar into a half cup of olive oil for seasoning the pan, will give you a very durable coating that will last forever, and an excellent stick free surface. Also a ruff pan will let moisture escape while cooking, making meat taste a lot better tasting.
sugar and olive oil, curious alchemy?!?!! where did you learn that april?
This was a perfect video for my afternoon of folding laundry. Great experiment!
When you go to comment on how Nate does not know how to cook on a Iron Skillet
*COMMENTS ARE TURNED OFF*
What?
Comments are on obviously
From when i worked on mould tooling, when we needed mirror finish, a trick was to always keep consistent directionality on your sanding, and alternate perpendicularly, so that your next grit goes in its cutting through the grooves on the previous one, instead of deepening it. Also, going by hand for the finer grits helps control the deeper grooves.
I could really have used this info a few years ago when I was trying to make a stainless steel mirror.
Cheers.
Me, being from Texas and having used cast iron since the day I was born, now sitting in my kitchen internally screaming, the skillets and dutch oven under my counter are rattling audibly, and my soul is collapsing.
I'm also from Texas but pretty much have never used cast iron so feel I feel like ive been spared from intense pain 😂
Seemed as though the temperature was not hot enough when you tossed the eggs in? This problem happens to me when the temperature isn't quite right.
Take a rough pan and keep adding season layers until mirror finish
Yep. This sanding stuff makea no sense, its just wierd...
I love my well seasoned Lodge cast iron , but I always use an oil or fat when cooking with it .
Albert Vanderlyn I like butter
Other people: let's go to the shop and buy a mirror.
Nate: let's take a cast iron pan and sand, and polish it!
I love you guys 😍
Idea: try conditioner and shampoo in a vacuum chamber, dry ice, liquid nitrogen, freeze dryer or take a blowtorch to it.
During my navy days as a cook we used to season the grill with oil and raw eggs each morning after we cleaned the grill the day prior. It helps with the sticking problem.
Please elaborate
I've never purchased a new cast iron pan or cookware. All mine are quite old (except for one) and they are awesome.
Nothing beats time and use, granted I’ve had my lodge irons for seventeen years.
Can you make a video on how long it takes for different plastics to melt in the microwave?
The fumes would probably be toxic
I didn’t think plastic, on its own, would heat up in a microwave.
That kinda reminds me of the first mirror on the HUBBLE
Such an underrated comment! 😂
Clean with alcohol. Very thin layers of flaxseed oil, like 5 of them then deep fry a potato of something with vegetable oil and olive oil mixed. Crisco shortening works exceptionally with a decent base seasoning.
I didn't go quite as far as you did in sanding mine down but not far from it. The seasoning wouldn't stick like a normal pan because it has nothing to hold onto. I have however continued to cook on mine over the last year and a half or so and it naturally seasons itself as I cook. Works better than it did before.
Ok, can you try putting a brand new cast iron in a vacuum with oil, to see if that improves the seasoning.
That won't help actually because the oil polymerizes in the presence of oxygen. If you used a high oxygen environment, maybe.
using it for 50-60 years it will end up as smooth as it should be, I love my grandmothers pan.
I suppose you could skip that step.
Your grandmother's pan was machined smooth before it left the factory it came from.
ive got some oldish cast iron frim the late 70's or early 80's made in taiwan the bottoms of those are machined and you can see the machine marks quite frankly its the best of all my cast iron
@@GeorgiaRidgerunner exactly!
Yes. Mine is gram's heirloom. Circa 1910. So well seasoned, it cooks what ever you tell it, cleans itself, and puts itself up. Oh the stories!
A traditional pan would have been polished smooth; the last step was a whetstone. Then, it would gradually acquire a patina of molecule-thick seasoning. If you oil it down, you apply the oil, then wipe as much as you can off of it so it's the thinnest of layers. If you cook oil to speed things up, you wipe the oil off a second time halfway through the seasoning. Visible oil makes gunk, not seasoning. All too often, folks these days think you take a rough pan, build up a layer of gunk by never washing it, and think it's something special.
Concept is OK - I would think a shiny surface would stick less. However, as you saw, the seasoning appears to be pulling off the mirror finish. You probably should approach this like painting a car. For the final glossy coat, you sand the primer around #600 and never more than #1000.
Has this man ever cooked an egg in his life before this?!!!
Nothing breaks the seasoning bond faster than quenching hot pan with cold water. Brilliant. Also, the egg is not to blame, you just have no idea what you are doing.
You still have to oil the pan after seasoning, and I think your pan was too hot when the egg went in. Cool video!
As others have said, your failure was seasoning and insufficient oil to cook the egg. That smooth of surface you will be better off treating it as a carbon steel frying pan. That said, this whole thing is why I like the older sanded pans - seems like most have just the right amount of smoothness and porosity - especially the Wagner Ware and Griswold cast iron pans.