Cast Iron - How I Clean, Season and Store my Cast Iron Pots, Pans, Skillets and Dutch Ovens.
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- Опубліковано 10 тра 2022
- In this video I will be showing you how I clean and maintain my cast iron pots, pans, skillets and dutch ovens to keep them in good condition.
Cast iron cookware is by far the best for campfire cooking - the heat distribution is even and food is much less likely to burn than with thinner, lighter materials. The seasoning that builds up over time develops a natural non-stick surface and enhances the flavour of your food - just like your Grandmas old frying pan!
Cast iron does however require a bit more care to keep it in good condition and to prevent it from rusting or becoming putrid. Hopefully this video will give you some tips on how to keep that dutch oven or skillet looking great forever so you can pass it on to your kids and grandkids.
I hope you enjoy the video and thanks for watching!
Links
Petromax Cast Iron Cookware
www.petromax-shop.de/petromax...
Chainmail Cast Iron Cleaner
www.petromax-shop.de/petromax...
TJM Metalworks Stainless XL Campfire Grill
www.tjmmetalworks.co.uk/shop/...
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Back in 2018 my mother had some cast iron skillets down in are basement that she put way years ago & over time they all rusted . I had to go out & buy a $18.00 dollar wire brush that attached to my angle grinder & go to work on them it took me all day to get every speck of rust off of them right down to bare cast iron on all three of them . I completely wore down the $18.00 wire brush doing so ,well worth every penny .she used crisco grease to re- season all of them, did it in the oven just like this , now she takes really great care of them & food made in them taste so good now . She’s been using them ever since & I love it when she cooks breakfast out of them , just gets better every time .
I use the core of a smashed pine cone as a scrubber with the water on my iron pot when lm camping. Wont hurt the seasoning and does a really good job.
This can protect people's investments in cast iron. No need to have a long video, and quicker one is arguably a better route. Thanks for imparting the knowledge for all who can benefit from having it. A good job Simon. Be well. :)
Yeah
I inherited my mother's and grandmother's cast iron. They are all 60- 100 years old. They are used nearly every day. Can't imagine using anything else.
I don’t think I’ve ever seen anyone put out a good video on seasoning and the care of cast iron, until now! Thanks Simon!
Noone really talks much about cleaning, caring for and seasoning, and even less talk about seasoning over an open fire. Probably cause it takes forever to do lol. Always good to see cast iron tips and tricks
Nearly 30 years ago I bought all my cast iron cookware, no one wanted it , daftys. Still going strong and yep, the best to cook with. Great stuff Simon 👍👍
Simon you are my idol, bushcraft of the highest level.
Awesome 👌
I know right?
Love Ur name 😂
Great video Simon. I always buy old rusty cast iron pots and pans at car boot sales and when you bring them back to life it's really satisfying. And yes, I completely agree they do make food taste better over time.
fantastic idea! hadn't thought of looking at car boots, but makes complete sense, cheers, will keep my eye open next time I visit one 😀👍
Our lovely cast iron collection, which we store in our basement, was submerged underwater for five days after our house flooded. What a mess. The silt from the river almost baked onto the iron, making it difficult to remove. In the end I threw them all in our self-cleaning oven and burned it off then re-seasoned them from scratch. They're once again beautiful and ready to cook! I love your potato baker by the way and am looking to source the same one in Canada!
Oh no!!! Glad you got them back and usable again!
@@simonablokeinthewoods Me too! Thank you so much.
Love your channel Simon! I cherish all of my cast iron pots and pans. Unfortunately, I did not inherit any from my older generations. These are ones I have accumulated over the last 40 years. But they have been wonderful friends to me throughout the years. Hopefully my daughter & SIL will appreciate them one day, as I have! ☺ I find your videos very relaxing and I have been going back through your adventures over these last few weeks. Thank you for sharing and keep up the wonderful work! 👍
nice one Simon, ive always wondered about cleaning them after cooking being afraiad to takeing seasoning off, you have inspired me mate...im gunna get one, fantastic vid, thank you...Dusty, Norfolk.😊😊
Simon, a useful short. Nice to see you. We think Maggie was a great addition, too.
Hi Simon,
I don't recommend using paper towel to wipe cast iron. I use lint free cloths as paper towels leave fibres stuck to the pan. At home I dry off my cast iron with a linen tea towel (after washing in soap free water) then use a lint free cloth with some Buzzy Wax (I'm just a UK based guy that buys the product) once I have warmed the cast iron over a heat source. Every now and again I do a re-season with a gentle warm of a pan, rub over with some wax/oil then pop in the oven at 260c for 3 hours then switch off and leave until cool.
I do very much enjoy your videos and always pleased to see a new one posted.
I wounded use a paper towel why, it leaves a paper partials in cast iron you can't see the paper in the cast iron, remember flavors the food. Use a paper towel to wipe out and get food partials out.Then I use a microfiber towel after paper towel wipe to spread the oil. Microfiber pulls the paper up and out in the cast-iron. I hope this will help too. Simon good job I always enjoy your videos keep them coming! THANKS!
Cheers you inspired me to get a Dutch oven and the girls and I love cooking with it. Thanks
I absolutely love my cast iron skillets and Dutch oven!
Like you say Simon, food just tastes better when you cook in them.
Good Nz morning Simon. Even though I do know how to season cast iron, I found this a very clear and concise tutorial. Thank you for sharing your knowledge. However as I alluded to you in a previous comment, I've turned the clock back 3000+ years and use terracotta/clay cookware. Including a Moroccan tagine. Again many thanks for taking the time to upload. Atb from down under.
EVERY DAY IS A SCHOOL DAY LUV THE CHANNEL
My dutch oven has been laying in my shed for a wee while. Needs a little TLC. Thanks for taking the time to explain what needs done. Always worth a watch.
Thanks for the useful demonstration. Cast iron has always been, and will probably remain the best, and most useful cook ware. Thanks for the maintenance video.. Cheers.
Great explanation of your techniques to maintain and restore cast iron. I find your methods are similar to mine but did see one thing different that I will include in my storage (I’ve not been putting anything inside when storing). As an aside, I was given a rusted Dutch oven (I believe it was quite old even then) many years ago. I restored it, similarly to your method and have used it happily ever since.
150k subscribers! What an achievement! Well deserved. Great content as always Simon!
Thank you!!
Simon and Maggie! First time comment. Yes, CI pots/pans are great, so many uses. Yep, just keep seasoning each time and it's fine. Plus, you get a small amount of iron from scraping, in your diet. Cracked up when you brought out the chain mail.😁😂 All I could think of was "NONE SHALL PASS". But yes, good abrasive. Lots of good wishes to you and yours. Especially good to see Maggie supervising.😎 Regards from New Jersey.
I've been wondering how you do this for a long time. Thanks Simon.
Hi Simon, thanks for these tips I wondered how was the best way to service cast iron cookwear, this has been very helpful as I inherited a couple of pans from my mum, I shall hopefully put them into use again, cheers mate, stay safe, best wishe's to you and your's, Stuart UK.
Good shout on storing with vent hole open.We once cooked a shop bought lasagne in a foil tray in my petromax,it was up on a trivet ,but some strange galvanic reaction caused the seasoning on the pot to turn a silvery colour.Slightly annoying when you have to wire wool all the nicely built up seasoning layers,but lesson learnt.
Oh wow - that’s weird! Glad you got it back to normal again!
Dissimilar metals (aluminum and iron) plus acid (tomato sauce) makes for a pretty effective battery. Galvanic corrosion is really destructive!
Great video dude 👊 my new Dutch oven is going through its first season at the moment 😁 I’m all excited and can’t wait to get out and cook in it . Thanks for sharing 👍🍀
You make it seem so simple! I’ve heard folks talk about it like it’s really complicated and hard. Thank you!
Very usefully I’m new to cast iron!! Thanks!!
Hello Simon great video thanks ..I switched to olive oil on my cast iron it to me seems to work better..
Have a great week and thank you
Outstanding, very helpful 👍
Thanks for showing how to clean and preserve cast iron pots m8 really good.
That was first class as usual Simon. If you tell us the way we know it’s right and a very timely reminder for me 👍
Great video Simon. Congrats on hitting 150K 😊😊 Your one of the best Channels on UA-cam and definitely one of favorite. Keep up the great vids.
Really appreciate these snippets of info here. You're doing good work mate.
Very helpful Simon. Thanks for posting.
Couldn't agree more - cast iron is the best! I do the exact same thing with my gear, but not before scrubbing them way too hard. Then had to learn how to season... Hot water, wood or a stiff brush to clean, then on the heat to dry and add a thin layer of oil. Works like a charm!
Cracking video again Simon full of top class practical advice 👏 👌 👍
cheers buddy, just got my 1st cast iron skillet, was wondering how to season and maintain, then as if by magic, you come along with this wee belter of a video
Yep, exactly the way I clean my cast iron when mine gets properly, “wanky”. Love cast iron. Thanks for the instructions and demonstration. Good to see you again, always great. Kentucky
Manky not wanky!
Just don't let the Mrs around cast iron. Before you know it your pots will be full of soapy water and rusting away! Great video, I'm working my way through all the ones I've not watched.
This I LOVE!!! NOT OVER RATED, STRAIGHT TO DA POINT!!!! Now teach us how to cook in a CAMP oven over an open fire. Boy I wish I could learn. Looks fun. Luv da video.
& where you find that silver rack you sitting the iron on???
Wow I never thought of using rice and a paper Towel before! That makes alot of sence to me now lol . Great video as always Simon! Take care and stay safe my friend !!!
Ive always used a paper towel and a tooth pick. My old iron doesnt have the wee vent holes but the toothpick works great. Im 70 and lve been using iron since l was old enough to cook. I still have some of my mothers and grandmothers iron that gets used every day. I did give some to my nephews who take good care of it too. The seasoning is like glass!
SIMON, GREAT VIDEO!!!! The food looks GREAT!!!!!
Perfect timing, I just picked up a 6 qt Oven.
Great vid as usual Si keep up the good work
I just watched you 'hunters' chicken and commented re Maggie - the nettle that you use for tea will help with Maggies arthritis , my 12 yo 75lb dog was on them for the last 3 years of his life and seemed to work well . he made it to 15 this march,,,,, I just dried the nettles then ground em into a pdr and put it in his food. Hope you get to read this mate good luck - I miss 'Magic' - he was still eating tons at the end - just like Maggie Love watching you mate - from Vancouver
Good video Simon. Whenever I buy 'pre-seasoned' cast iron I tend to sand it so its smooth and wash it out. Then re-season it as you have described. In this way I can get that smooth non-stick finish a lot quicker than I would if using it for months.
I have several skillets, an oven and a griddle platter. They do indeed last generations if looked after properly. Some of mine I have had for 30 years!
Had the exact same problem with a black iron wok. Pre-seasoning was a joke. Back to bare with wire wool, and do it properly myself.
My cast iron frying pan came from the council tip scrap metal skip. It was rusty all over, but only 'til I got it home. 🙂
I do the same thing. Older(as in date of manufacture) cast iron pots and pans tend to be smoother because they used to be finished by hand. Advances in manufacturing required that the pots and pans be more robust to tolerate the rougher handling of machinery without damage, thus reducing cost(mainly in labor) and increasing profit. A 60 grit flap wheel on an angle grinder makes short work of the roughness. Followed by hand sanding up the grits, couple rounds of seasoning, and you end up with something really spectacular.
@@nikitavolchik Well described!
Good call! Especially with some of the rough castings out there!
Paper towel… suggest a 100% cotton rag or or T shirt cut out. The paper towel, for me, leaves little pieces and it seals into the seasoning coat. Best oil I found is avocado for cast oil due to high smoke point. Thanks for the video.
Rice, that's a good 1.
Thanks
No nonsense video! short & simple and to the point! 👍👍👍
Nice video Simon. I just thought everyone knew this. I was raised on cast iron, being in the Deep South its about all we ever use. We do exactly as you said. Cleaning and seasoning it. Oh, one little difference tho , if food is around sides, I was taught to use salt and a cloth to grind it off then rinse and dry. But about the same. Let get warm then rub with the salt.
Thanks for the video 👍👍👍👍👍
Hope Maggie is doing good.❤️
Love your videos Simon! I bought a mesh cloth on Amazon for scrubbing dishes, and it's the best thing for dealing with cast iron. It looks like half of a mesh stuff sack, but it scrapes everything off off everything without scratching anything. Because it's a mesh cloth it also dries quickly. I already tried my stuff sacks to see if they would work, sadly no. For ultralight people it would be good to make your cookset bag out of that fabric, but I'm OK with the extra weight.
I always get cabin fever in winter, I can't wait to get my canoe in the water as soon as soon as possible. Watching your videos helps hold me over until the ice melts. Thanks for that. First trip was two weeks ago, three days of warm sun and chilly nights. Made me feel whole again, but I'll keep watching 😉
Very good advice
Great tips there . Got a dutch oven on the way next payday . Thank you Simon 👍. Very useful .
Cheers mate, perfect 👌🏻
Congrats on reaching 150k subs ~ now on to 200k!
Always learning something, today it was to flip the oven lid over and use it as a shallow pan
as always - great show and tell advice. thanks for posting and ATB to you and Mags
Hi Simon thought I hadn't seen u for a while on UA-cam ,thanks for the info 🙂 now I'm Hank Marvin 😂😂
fantastic simple explanation, many other videos over complicate this process, well made!
Thanks for the tip.
Cheers Simon. 🍻
Informative and enjoyable Simon!
This reminds me I need to look at mine. Thanks Simon enjoyed it
This was so so very helpful Simon, thank YOU!! 🤩
Yes! It was very helpful! Thank You Simon 😀
Great tips Simon.
Useful info Simon. Thank you
Great info, Simon. Thanks a bunch.
Very helpful. Well done.
You use more oil than me (and that was before the price went up !!!) and I tend to give it a 'rough' clean before taking it home to give it a proper clean and reproof. I like the idea of giving the inside some air, I've never done that so thank you for the tip, its something I'll be taking away. Thank you for doing your vids, there's usually something or things I learn from them.
Cheers
Many different ways to properly care and clean. I use Brillo pads to clean, coconut oil to season and coffee filters for storage. I'm using 4 th generation CI, it was my great grandmothers. No branding.
Thanks Simon. Good advice as always. Thank you.
Very helpful as usual. Many thanks.
I have 3 cast iron frying pans, Large, Medium and Small that are nearly as old as I am (60), they are so versatile, I can fry to seal/brown, and then straight into the oven to finish......and nothing else can do a fried egg like the small one does. Along with a LeCrusett casserole and saucepan I can cook on any heat source, including my new fangled Induction Hob.
Thanks for this, some very useful tips!
It's always good getting your perspective. Take care 💕
Really useful advice. Thanks for this..
Great advice, thanks.
Dear Simon,, very useful information.. Thanks
I am using my own beeswax for seasoning. I combine organic beeswax with grapeseed and sunflower oil. The result is brilliant, no waste, no tackiness from applying too much oil and a little can will take you a long way! Can send you some to try! Cheers!
Well done as always Simon! Good basic cast iron cookware information! I always enjoy your videos! Cheers!
Thanks, Simon! I'm off to season my pots!
Great Video Old Chap! 🙌♨️ Thanks!
Hi Simon, thanks for this video. It inspired me to get all my cast iron out of the Land Rover where it normally lives (in not too bad condition) and re-season it all. I like your techniques for cleaning too although I do find that a bit of washing up liquid doesn’t really do any harm as long as you lightly oil it again when it’s dry.
I love my cast iron! Great video! I was already doing most of these things but I didn't know I should keep the lid open. Thanks!!👍👍
Another great video as always, Simon. I'm still using my cast iron skillet. It does make food taste that much better.
I picked up the chain-mail brush, thanks!
Nice one Simon.
That was really good info thanks much.
Super Dope Episode Sir Simon ✊🏼🧐! Thank you for tips of properly maintaining cast iron. Cheers, from across the pond California 🇺🇸
Great stuff sir. Very Helpful, I have to make some changes to how I treat my cast iron pots and pans.
Thanks for the tip
Thanx man. Just what I need for my dutch oven. Tlc.
Thank you Simon
Thank you. Really helpful.
Perfect, thank you
Best to use wooden and not metal utensils when cooking with cast iron, won't damage the seasoning, dish soap is fine, just rinse well and dry over heat to prevent flash rusting.