Restoring and Seasoning Antique Cast Iron Cookware (badly pitted)
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- Опубліковано 13 вер 2024
- ↓↓ Tools used in this video ↓↓
Angle Grinder - amzn.to/2K6zyUf
Dewalt 5 Inch Disc Sander - amzn.to/2MbxFIA
I've watched these Cast Iron pans sit in the back of my grandfather's barn gathering rust for the last 25 years. Who knows how long they've really been out there.
Some of the cast iron only had a bit of surface rust on them, others were in very bad shape with deep pits in the metal and heavy rust spots. I go over how to restore and season both in this video.
The skillet that is in such bad shape in the video was one of the older pans of the bunch, it's a #8 Ozark Crescent Foundry Co. - St. Louis Mo Skillet. I can't find much information on it online to date it, so if anyone has more information on this skillet please let me know. It was in very bad shape when I started with it. It had deep pitting that I could see through the heavy rust, but it turned out really nice, and is now my go to pan to cook with! It seems to hold it's season very well.
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Well done. I'm an old cast iron guy - and in my book - you did it right. Nice job. Oil is each person's preference. I use flaxseed oil on the initial seasoning, then olive oil for maintenance after that (after each time I cook with it). I use my pans all the time for the most part, so I don't have to worry about rancid oil. To your point - the oil I use has a much lower smoke point than what you are using, but I always cook at 350 deg... or below for eggs... so it works for me. Thanks for sharing the video. Again... nice work on this restoration.
Thank you! I mostly use olive oil for daily cooking too.
I left a comment for you!
Thank you! This was so helpful!
Thanks for watching! I'm glad you enjoyed it
Marvelous!!! Thanks dearly.
Wow that's a good job you did stunning
Thank you! It's nice to finally get them fixed up, I feel like Its been on my to do list forever
Thanks for getting back to me can wait to see your next video😉😉😉😉😉😉😉😉😉😉😉😉😉😉😉😉😉😉
Great video :) Thanks for the info! Do you think the pans need a full soak in the vinegar (inside and out), or is it enough to just pour vinegar into the pan and let the inside soak?
Old Man Stino, hi guys, I don’t know if you’re aware but a good portion of your video with the sweet relationship between your kitten and German Shepard was on national television last Friday, April 19, on “Daily Mail TV,” WGN. This show comes on daily, Mon -Fri. in the afternoon. What a thrill to see one of my favorite videos on national tv. Just thought you should know that your pets are now nationally famous, lol. Unfortunately they didn’t mention your Chanel name.
Really? I cant find any thing on that program online. Is this the British newspaper Daily Mail?
OldManStino are you in the states? I just looked it up and there was a lot of info on the show, it’s won a lot of awards. CBS teamed up with Daily Mail and produced the show. Jessie Palmer hosts the show, maybe you can look him up and it will come up. While checking it out it gave the latest show as April 12 and actually I believe, showed the entire show so I’m assuming next week they will haveApril 19 as the latest show, so you may be able to see your video on next weeks show. Let me know if you were able to find it, maybe I can help you further.They must have liked it a lot to have shown it. They left out a few pieces, some of which were my favorites, too bad.
@@gaelcrane8008 Okay, I found the site you're talking about with the video from the April 12 so i'll check back later. Thanks for the heads up!
Can also use table salt with a small amount of oil to cure the cooking surface
Doesn't salt cause pitting though??
It seems that the work was worth it. 👍🤗
Its a pity that today many people sling good things away to buy worthless new things.
More cheap old stuff for us to fix up!
Did you use straight distilled vinegar a lot of videos I see say to do half-and-half with water
I just did full vinegar, seemed to work fine.
Did the egg stick? 🍳
It probably did for the first few uses, I dont really remember. After 3 years it now has a dark season on it so very few things stick on it now.
Great video, thank you very much. I stumbled on a very old cast iron skillet that I am restoring. I have it stripped down nice and smooth ( no rust) but I have 2 issues. 1. There are a bunch of very small divets on the bottom. How do I determine is seasoning will fill them? 2. There’s a very strong metal smell. With that go away with seasoning?
Thanks for any advice I might receive and thanks for the video! Be well
I have an old iron casserole with a couple of pits and wonder if they could be filled with molten iron/copper, but afraid of damaging it. Safe?
Once you give it a good washing the metal smell should go away. As far as the pits, as long as they are small and smooth it shouldn't be an issue. When They're deep and sharp they can trap moisture leading to more rusting and pitting. After 3 years I cant even see the little pits in my pan anymore.
Never sand or grind that hard on any antique. You are ruining the Integrity of the pan and its value
I get that, for me I just want it back to useable condition. This pan is my daily pan now.
An unuseable skillet is useless and worthless.
It sounds like it was useless because of the pitting. I'm watching this video because of pitting in a deep skillet I was given. It is junk unless I sand as he instructed. Off to the garage I go!
lol but it had to be ground down, simple fact. Plenty of iron to shave off