This is helpful since I live in Japan and have no oven. I still need a good skillet for cooking those kobe/wagyu steaks 🥩. Now I just need to get ahold of that oil for maintenance! 😅
Canola oil would be a good one to use until you can get ahold of his maintenance oil. Fat is fat amd oil is oil. I use different ones just depending on how I feel. Canola, sesame, or avocado oil. Gunna try to get my hands on his oil though. Looks nice on the pan. 🤩
I do exactly the same as you. Except I then rinse the skillet in hot water. The sides do not season that well and the hot water gets rid of the excess grease that still remains. You can notice that in the smell. Before rinsing, the skillet smells greasy, after rinsing not anymore. Oil floats on top of water and does not mix . Rinsing is key for stovetop seasoning. Even more for electric stoves and pans with high walls. For oven seasoning this is not necessary.
Another thing I do not do, is oiling after seasoning. The pan is already protected. Oiling is just unnecesary, unless you want your pan to look shiny or so.
If you get it a little wrong (a little too wet, not enough wiping back), just cook with it a bit and then try again? Does it have to be scrubbed off? I was touching up the seasoning on a new Lodge and would rather not scrub off what Lodge put on, which seemed surprisingly good.
It doesn’t matter. If it’s seasoned it will cook anything. It took a couple of years to get it smooth. The seasoning will gradually fill the pores and it will start becoming smooth. Rough pans do not lose seasoning as fast as smooth surfaces. Butter Pat and other companies that machine grind actually have to roughen up their pans to make seasoning stick. I’ve been on this forum for awhile now and noticed those pans that start out smooth have to re-seasoned more. Your pan is fine. Lodge did a lot of research on this before they started seasoning in the factory. Trust me. They make Finex They make blacks tone which is triple seasoned. They say their simple one factory seasoning at 600 degrees is as good as thirty to forty home oven seasonings. I believe it too.
I have smoothed multiple Lodge pans and it’s true you don’t have to but they are WAY more enjoyable to cook on when smooth. I used a right angle grinder and multiple grits.
@ 100%. Won’t do that again. I scrubbed it down to bare with barkeepers and a really fine chain mail scrubber, then reseasoned it in the oven x 4. Looks good again. I assume those bandanas you’re using are cotton?
I use my castirons daily, about how often should I do this? I've been doing this about every third day, or when stuff starts sticking.... is this wrong?
You can’t over-season but sticking is usually a technique issue, especially if you’re seasoning that much. I only really do this if I’m not liking how my cooking surface looks aesthetically(maybe a steak took off some seasoning)
@@cast_iron_chris wow I must really do some more studying of cast irons. I love them, and hate Teflon. I'll rewatch you videos and see what I'm doing... I'll try baking them next time. Maybe that's my issue. 😥
@@cast_iron_chris Can you say more about what you mean by "technique issue?" I have a new Lodge. The first day, a fried egg cooked like the pan was teflon. On the second day, it stuck a bit. What is the "technique issue" that might be behind this? Maybe there is a separate video I could look at?
Honestly just cooking on it might not be enough. Depends on what you are cooking. If you are cooking pancakes only probably you might never have to season.
"You can literally see". Literally see? As opposed to what? The misuse of that word is becoming absurd. I've heard people say things such as "You literally know". None of it makes sense.
This is helpful since I live in Japan and have no oven. I still need a good skillet for cooking those kobe/wagyu steaks 🥩. Now I just need to get ahold of that oil for maintenance! 😅
Canola oil would be a good one to use until you can get ahold of his maintenance oil. Fat is fat amd oil is oil. I use different ones just depending on how I feel. Canola, sesame, or avocado oil. Gunna try to get my hands on his oil though. Looks nice on the pan. 🤩
This really helped me, thanks man 👍
Something must be mentally wrong with me bc I can watch this all day-allllll night.😂😂😂 Fan-tab-u-los C.I.Chris.
I do exactly the same as you. Except I then rinse the skillet in hot water. The sides do not season that well and the hot water gets rid of the excess grease that still remains. You can notice that in the smell. Before rinsing, the skillet smells greasy, after rinsing not anymore. Oil floats on top of water and does not mix . Rinsing is key for stovetop seasoning. Even more for electric stoves and pans with high walls. For oven seasoning this is not necessary.
Another thing I do not do, is oiling after seasoning. The pan is already protected. Oiling is just unnecesary, unless you want your pan to look shiny or so.
If you get it a little wrong (a little too wet, not enough wiping back), just cook with it a bit and then try again? Does it have to be scrubbed off? I was touching up the seasoning on a new Lodge and would rather not scrub off what Lodge put on, which seemed surprisingly good.
My lodge cast iron pan is rough what is better rough cast iron or smooth ?
It doesn’t matter. If it’s seasoned it will cook anything. It took a couple of years to get it smooth. The seasoning will gradually fill the pores and it will start becoming smooth. Rough pans do not lose seasoning as fast as smooth surfaces. Butter Pat and other companies that machine grind actually have to roughen up their pans to make seasoning stick. I’ve been on this forum for awhile now and noticed those pans that start out smooth have to re-seasoned more. Your pan is fine. Lodge did a lot of research on this before they started seasoning in the factory. Trust me. They make Finex They make blacks tone which is triple seasoned. They say their simple one factory seasoning at 600 degrees is as good as thirty to forty home oven seasonings. I believe it too.
Lots of people season their skillets differently. Am looking at different video's.
I have smoothed multiple Lodge pans and it’s true you don’t have to but they are WAY more enjoyable to cook on when smooth. I used a right angle grinder and multiple grits.
My oil doesn’t smoke, and I am using medium high heat. It is grape seed oil. Any tips?
If it’s not smoking then the pan isnt hot enough
@@cast_iron_chris Okay, thanks.
BACON BACON & MORE BACON! 😂
Well… I got mine on medium-high heat and ready to go…. Melted my rag on contact. Nice
Sounds like you used microfiber
@ 100%. Won’t do that again. I scrubbed it down to bare with barkeepers and a really fine chain mail scrubber, then reseasoned it in the oven x 4. Looks good again. I assume those bandanas you’re using are cotton?
I use my castirons daily, about how often should I do this? I've been doing this about every third day, or when stuff starts sticking.... is this wrong?
You can’t over-season but sticking is usually a technique issue, especially if you’re seasoning that much. I only really do this if I’m not liking how my cooking surface looks aesthetically(maybe a steak took off some seasoning)
@@cast_iron_chris wow I must really do some more studying of cast irons. I love them, and hate Teflon. I'll rewatch you videos and see what I'm doing... I'll try baking them next time. Maybe that's my issue. 😥
@@cast_iron_chris Can you say more about what you mean by "technique issue?" I have a new Lodge. The first day, a fried egg cooked like the pan was teflon. On the second day, it stuck a bit. What is the "technique issue" that might be behind this? Maybe there is a separate video I could look at?
My entire house got smoked but it was worth it
Wow!!!!
I just season by cooking on it…
I cook on mine by seasoning it.
@@danieldenton5721 same!
how are u gna season the bottom
Honestly just cooking on it might not be enough. Depends on what you are cooking. If you are cooking pancakes only probably you might never have to season.
"You can literally see". Literally see? As opposed to what? The misuse of that word is becoming absurd. I've heard people say things such as "You literally know". None of it makes sense.
As opposed to seeing that you're wrong, which you can't "literally see". :P