@@janet1744 I have been cooking in Iron skillets for over 45 years. I don't use anything else to be honest. When cooking eggs, I use a spoonful of bacon grease and a tab of actual butter. That is for scrambled eggs. If just fried eggs, I only use bacon grease due to splattering. Also, I never use soap or wash my skillets. I will use a plastic scraper in very hot water to get any remaining egg out of the pan. Then wipe with a paper towel. After that I will put on the oven eye at highest heat to get any residual water out of it so it won't rust. I then will lightly wipe a little oil on the inside of the pan if needed after so many uses.
Smart man to say "high smoke point cooking oil" instead of telling us what oil was used. The internet will ALWAYS judge you for whatever oil you season cast iron with!
I appreciate when people are specific when they are presenting a technique you may not have used before. I may not know what oils fall into "high smoke point"
@@TheMetrescherHigh Smoke Point is probably more protective, especially when yknow.. working at higher temps. But I use Olive Oil because its the only one I have on hand.
I did this a couple of days ago. I got it from a flea market. I used baking soda and vinegar to remove the rust. Then seasoned in the oven. It joins my collection of iron pots some over 100 years old
The only problem I have with new cast iron is at the cook surface is so rough. Older cast iron seems to have been ground down. I went an extra step and used a flap disc to get the bottom smoother before I seasoned it.
Years of use can smooth out the surface. Some manufacturers used a finer casting process that left the surface smoother. Some also polished the cooking surface. You can strip it down, polish the cooking surface, then reseason.
Most companies that are mass producing these days (ie Lodge) are quick sand casting their pans which results in the rougher texture. The older pans were cast and finished by hand at a slower pace. But the more seasoning you build on a Lodge pan the more you'll notice it will become smoother and non stick.
I struggle with that, too. Just keep seasoning it like he did in the video over and over until you get the surface you want. Using an oil specifically made for cast iron helps. I got a bottle off Amazon and it made the surface as smooth as glass. Good luck!
My understanding it’s that they are left with a rough surface intentionally as it helps the seasoning adhere to the surface. I see a lot of older pans with the seasoning flaking off.
Yes, I like to use the salt method, and I approve of your potato. I'm sure it doesn't shred nearly as badly as paper towels. I use the salt/oil method to clean them after washing as well. Rarely wash them completely but it if it's gummy....back to the salt. (For others: make sure it's DRY when you use the salt.)
If you are camping, clean the pan in the stream using the sand from the bottom as your abrasive. Then put it in the camp fire until dry and add your oil.
I think cast iron pans are the only things to not succumb to planned obsolescence. Mainly because it's a solid piece of metal. Can't really compromise that.
@@Alsry1 Steel sorta just... Rusts very slowly after being submerged after a while. Weird stuff involving oxygen being dissolved in water. And then you have the alien bacteria at the very bottom of the ocean that _respire using iron instead of oxygen._ WILD.
I absolutely love cooking with cast iron pans. I noticed you also have a glass top stove. I wondering if you had good luck using your cast iron on glasstop? Been to nervous of damage to try
It works but not as well as gas or traditional electric. Damage is a concern though. the weight of some pans makes it difficult to handle them when hot.
This one of the best recondioning of cast iron pans that I have seen. The only thing I do differently is to heavily oil the pan and cook it in the oven for 2-3 hours. I've been doing this for almost 50 yrs.
OH BOY TIME TO GO TO THE COMMENTS TO SEE EVERYONE TELLING HIM HE DID IT WRONG EVEN THOUGH THEY ALSO DID IT WRONG CAUSE THE OTHER PERSON DID IT RIGHT BUT GOT TOLD IT WAS THE WRONG WAY BY THE PERSON THAT DID IT WRONG WAHOOOOOO I LOVE CAST IRON VIDEOS
Still the texture is like straight up bed liner! 😂 I love my Lodge pans but I have to do some sanding before I re-season and use them! Next time save the potatoes and salt for a meal afterwards and start with 80 grit sandpaper. Cheers and Happy cooking!✌️👊
This made me wanna take all my cast irons out of storage 😫 i only have a small electric 2 burner stove though and it doesnt always get hot enough to heat up the skillet properly
I don't know what kind of high smoke cooking oil but , I have tried cooking oil and it always turns out sticky. Use LARD , ITS ABOUT 1.88 AT WALMART,I KEEP IT IN THE FRIDGE ,AND HAVE HAD IT FOR YEARS,BUT I ALSO WRAP THE SKILLET IN HEAVY-DUTY ALUMINUM FOIL AND PUT IT ON A COOKIE SHEET,SO ITS SPATTERING AL OVER MY OVEN ,❤ HAPPY SEASONING Y'ALL
Thank you! I needed this! My husband's inheritance from his grandmother was her cast iron pans and they need a refresh after my cooking 😂
@smoggington1240 Yes, he's really happy with them 😊
Eggs may still stick in cast iron skillet. I haven't mastered that.
@@janet1744 ah ok!
@@janet1744 I have been cooking in Iron skillets for over 45 years. I don't use anything else to be honest. When cooking eggs, I use a spoonful of bacon grease and a tab of actual butter. That is for scrambled eggs. If just fried eggs, I only use bacon grease due to splattering. Also, I never use soap or wash my skillets. I will use a plastic scraper in very hot water to get any remaining egg out of the pan.
Then wipe with a paper towel. After that I will put on the oven eye at highest heat to get any residual water out of it so it won't rust. I then will lightly wipe a little oil on the inside of the pan if needed after so many uses.
@@janet1744 Cook it in oil. Put a layer of oil in the pan then make your eggs and it wont stick
Love the details on the underside of this skillet
Walmart sells them
I’ve personally found that the designs on the bottom are much more prone to getting gunky and harder to keep clean
@@nickkerr5714 Since when did they get fancy?
L0o. What are [😅9❤I❤9🎉🎉I🎉old k❤❤o
Smart man to say "high smoke point cooking oil" instead of telling us what oil was used. The internet will ALWAYS judge you for whatever oil you season cast iron with!
Shortening is best. Peanut oil works great. Vegetable oil is fine too.
I appreciate when people are specific when they are presenting a technique you may not have used before. I may not know what oils fall into "high smoke point"
Except there’s no advantage to using high smoke point oil. You’re just making it harder on yourself.
@@philbert006 lard is best
@@TheMetrescherHigh Smoke Point is probably more protective, especially when yknow.. working at higher temps. But I use Olive Oil because its the only one I have on hand.
I did this a couple of days ago. I got it from a flea market. I used baking soda and vinegar to remove the rust. Then seasoned in the oven. It joins my collection of iron pots some over 100 years old
Wow
He says 'not a cast iron expert' ad he proceeds to treat his pan with more care attention than I do myself
There's just something great about cast iron skillets.
I have a couple of cast iron fry pans I bought in 1985 that I use every week. They just get better with age if you take care of them properly.
I wish I'd kept my mother's cast iron skillet. I didn't know you could do this.
Here I was about to throw out my cast iron pan. Thank you!
I still want to steal my Grandmoms skillet, it's at my Moms house🤔
All those meals she cooked, all that seasoning & memories❤
@sierramilan4322: You don't buy your own and make your own memories.
In the winter when the weather is baddd I use my skillet exclusively for steaks
The only problem I have with new cast iron is at the cook surface is so rough. Older cast iron seems to have been ground down.
I went an extra step and used a flap disc to get the bottom smoother before I seasoned it.
Years of use can smooth out the surface. Some manufacturers used a finer casting process that left the surface smoother. Some also polished the cooking surface. You can strip it down, polish the cooking surface, then reseason.
Most companies that are mass producing these days (ie Lodge) are quick sand casting their pans which results in the rougher texture. The older pans were cast and finished by hand at a slower pace.
But the more seasoning you build on a Lodge pan the more you'll notice it will become smoother and non stick.
I struggle with that, too. Just keep seasoning it like he did in the video over and over until you get the surface you want. Using an oil specifically made for cast iron helps. I got a bottle off Amazon and it made the surface as smooth as glass. Good luck!
My understanding it’s that they are left with a rough surface intentionally as it helps the seasoning adhere to the surface. I see a lot of older pans with the seasoning flaking off.
I sanded mine down also. That has it working nearly as well as my mothers old cast iron.
Beautiful pan!
Love that skillet. Honestly it would hang on the wall when not in use for the decoration on the bottom
waste.
Never thought about this method.. Looking forward to giving it a try
@coleytoons: This method has been around for decades. Look up how to season a cast iron pan with potatoes and salt you'll see it's a common method.
Use the bottom of it for pancakes for the kids. You're welcome.
It’s a beautiful thing. Well done!
Works great! Thank a lot!
Not a pro? You did every step perfectly!!
Hi do you know how long does that seasoning lasts? Or do I have to wash it everytime I cook and then season it again?
We use our cast iron skillet to heat up our tortillas on the electric stove. Thanks for cleaning tips
Love cast irons, i went thru so many cheap pans before the light bulb in my head went on and sed, How did our past used to cook? Ahh hah cast iron!
they really are great. Mine finally has that hard to get perfect patina where absolutely nothing sticks now, it's quite glorious
Wow, nice skillet. Love the deer design
Thank you for the tip I just clean mine. My wife had thrown it out. It’s like new.
Great info! Simple and easy to understand.
Use lard to season. It's way better
Yes, I like to use the salt method, and I approve of your potato. I'm sure it doesn't shred nearly as badly as paper towels. I use the salt/oil method to clean them after washing as well. Rarely wash them completely but it if it's gummy....back to the salt. (For others: make sure it's DRY when you use the salt.)
Well thank goodness random dude approves 😂
Super Super cool! They're the best non-stick ever! Once seasoned, they're fabulous. Just scrape and rinse beautiful
Damn dude if this was 1895 I would totally clean a cast iron skillet this way 👍🏼
Great job 👍🏼👏🏼
Mine spent over 7 years underground. I dug it up while looking for a pipe! It's of sentimental value, and I saw it as a challenge to clean it well!
Wow That's an original cast iron
Looks good 👍
How great! Thank You.
beautiful job
Love the back of the skillet❤
If you are camping, clean the pan in the stream using the sand from the bottom as your abrasive. Then put it in the camp fire until dry and add your oil.
Yall the ringer chainmail scrubber is a lie changer for cast iron, the absolute best
Only for getting it seasoned. Otherwise you should never need to scrub it out with anything, it should be non-stick.
The potato idea helped me SO much. Cant wait to get a potato and try this
Same way I clean mine. I find it's the best method
I think cast iron pans are the only things to not succumb to planned obsolescence.
Mainly because it's a solid piece of metal. Can't really compromise that.
Cast iron fans when I throw a pan into a lake
@@Alsry1 Steel sorta just... Rusts very slowly after being submerged after a while. Weird stuff involving oxygen being dissolved in water.
And then you have the alien bacteria at the very bottom of the ocean that _respire using iron instead of oxygen._
WILD.
@@qwertykeyboard5901 there's also iron bacteria in lakes.
Amazing!
Perfect.
I needed this!! I hv a lovely pot that needs seasoning.
What a beautiful pan with the deer on the bottom. I've never seen one like that!
Beautiful
I absolutely love cooking with cast iron pans. I noticed you also have a glass top stove. I wondering if you had good luck using your cast iron on glasstop? Been to nervous of damage to try
It works but not as well as gas or traditional electric. Damage is a concern though. the weight of some pans makes it difficult to handle them when hot.
id use sand over salt, mostly because salt can rust the iron
Nice!!
Nice and easy restoration. A good quality cast iron skillet will practically last forever.
Thanks.
I love the skillet 🍳 handle oven mitt
I like to completely remove the factory seasoning and make the surface smoother with a flap sanding disk. Clean, then re season
Now I want some home cooked food in our cast iron skillet.
I've a cast iron flat pan and a steel skillet
What oil do you use to season it?
Thank you for this cause so many ppl don’t know how to properly clean them and end up messing them up by washing them with soap
Nice bottom of the pan.
This one of the best recondioning of cast iron pans that I have seen. The only thing I do differently is to heavily oil the pan and cook it in the oven for 2-3 hours. I've been doing this for almost 50 yrs.
What temp ??? TIA 😊
@@PlentitudeIslandthe highest your oven goes is a good rule of thumb
Question: Do you do the salt 3 times too or just the grease and bake?
Great question did anybody answer?
Grease and bake 3 times to get a thick nonstick coating. The purpose of salt scrub was to clean it.
Genuinely impressed you were able to karate chop the potato in half
And then we fry the potato...
That pan looks like a tf2
Wait.......do we cook the potato after...... grocery prices are rough ya know lol
🎉Super😊
Looks 👍
Sage job.
Wow 😮
OH BOY TIME TO GO TO THE COMMENTS TO SEE EVERYONE TELLING HIM HE DID IT WRONG EVEN THOUGH THEY ALSO DID IT WRONG CAUSE THE OTHER PERSON DID IT RIGHT BUT GOT TOLD IT WAS THE WRONG WAY BY THE PERSON THAT DID IT WRONG WAHOOOOOO I LOVE CAST IRON VIDEOS
Still the texture is like straight up bed liner! 😂
I love my Lodge pans but I have to do some sanding before I re-season and use them!
Next time save the potatoes and salt for a meal afterwards and start with 80 grit sandpaper.
Cheers and Happy cooking!✌️👊
Why a potato? Why not a sponge? Nice job.
regular mine salt works ,no need to pay extra
Did anyone else notice the cookie sheet he left in the oven?
Yes, I do the same that catches that oil that drips out
If it was in a box for 5 years I don't have much hope on it being used in the future
lodge..best
We always just washed it out and cooked some bacon in it 😂
U can just use steelwool or any rough scrubbing tool to clean it, u cant scratch cast iron
You wear out the steel wool, just use salt.
Take potatopeel and fry it with the salt till the peel is brown and the pan is clean. Also its seasoned already after this procedure
Do you cool it down then add oil and reheat in the oven for each coat?
I would think that design on the bottom could cause the pan to get hotter in certain spots
Brilli pad then reoil. It ain't that serious
Do you let it cool before each application?
This made me wanna take all my cast irons out of storage 😫 i only have a small electric 2 burner stove though and it doesnt always get hot enough to heat up the skillet properly
Hope so you clean it after you have used it? After it has the coating
❤😂he deer on the bottom 🎉
нужно было засыпать песком, и оставить на 2-3 часа в горячей духовке.. Как новенькая стала бы
Can you use coarse sea salt?
Why a potato you crazy man
🧍🏾♀️
So question......when u wash it, its still supposed to be non stick????
How often do you have to do this?
What oil did u use
What process do you repeat? The heating part ? Or the scrubbing and heating together?
If its rusty, vinegar would help massively
Are you supposed to do the salt 3 times too ?
I don't know what kind of high smoke cooking oil but , I have tried cooking oil and it always turns out sticky. Use LARD , ITS ABOUT 1.88 AT WALMART,I KEEP IT IN THE FRIDGE ,AND HAVE HAD IT FOR YEARS,BUT I ALSO WRAP THE SKILLET IN HEAVY-DUTY ALUMINUM FOIL AND PUT IT ON A COOKIE SHEET,SO ITS SPATTERING AL OVER MY OVEN ,❤ HAPPY SEASONING Y'ALL
Make ABSOLUTELY sure it's kosher salt.
If you use treif salt, the pan will melt as soon as you put it on the stove.
Rubbish. Absolutely not true.
But how do you clean it between uses?
My wife uses crisco when we need to season our cast iron
Will this work on rusted grates from a gas stove?
What salt did you use please ?
Can you use ghee as it is a high smoke? Or will it make your cast iron taste like butter?❤