Fix Damaged Cast Iron Seasoning
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- Опубліковано 7 жов 2021
- In this video I will show you how to strip the seasoning off a cast iron skillet using tomatoes. It's very easy and will shock you how good it works. If you have flaking or scratched seasoning and want to start from scratch, this is a great method. We also will reapply the seasoning using a 4 step process of burning in some oil and then baking the pan at 450 for an hour. Then burning in a few more coats of oil and baking again at 475 for an hour. The coating this leaves behind is strong and non stick and will hold up to metal utensils. I hope you enjoy this video and thanks for geeking out with me over cast iron!
The pan in this video is a Smithy #10 chef skillet. - Навчання та стиль
Very cool - I'll be trying these phases out over the next day or two. have a pan I thought I would need to throw out - but - gonna give this all a shot. thanks
Thanks!
Thank you. Very informative.
Thanks!
Great video. Hope you make more pan videos
Thank you!
Thanks for the information. 👍🏾
Thanks!
Thank you for sharing this! I freaked out last night when my trusty pan's coating chipped off after scrubbing it w a wire brush, will def try this out👍🏼
Sorry to hear that! Thanks for the comment.
What brand can opener did you use? Looks like it works great and I’m in need of a good can opener..
Thanks! Works great! Here’s the link PAKITNER- Safe Cut Can Opener, Smooth Edge Can Opener - Can Opener handheld, Manual Can Opener, Ergonomic Smooth Edge, Food Grade Stainless Steel Cutting Can Opener for Kitchen & Restaurant a.co/d/cDqnm5Y
I scratch the bottom of my pans with sand paper or steel wool before seasoning so the layer of polymerized oil has something to grab on to.
That’s a great process. I’ll do it from now on. Thanks for the comment!
what grit sandpaper do you like to use?
After four years, has the bottom changed shape, does it spin, or the oil pools to the sides leaving the center dry? Thanks.
Very nice Re-seasoning 👏👏
Nope no change it all.
Pour a cup of 5% White vinegar and put on a low burner for 15 min. Repeat if the bottom isn’t evenly grey. This will etch the surface to create a great seasoning bond.
Yup. No need for tomatoes. Vinegar works perfectly.
Thanks!
Great video. This happened to me but it was a bit of oil that pooled and left a big gunky mess. I just boiled some water and it worked great as well.
Awesome. Thank you!
Cool skillet. What brand is that?
This is a smithy
@@bobbygfl nice
Do you like this Smithey Chef 10" more than the Stargazer?
Yes. I like the sloped walls better.
First each coat must be baked at 500 degrees for 1 hr to by dry to the touch. This causes a better stronger polymerized carbon coating also you won't have a weak tacky coat under a good dry coat which will peel.
Absolutely spot-on. The secret is oven-baking the seasoning. Especially with larger pans on smaller burners, stovetop curing of seasoning can be problematic. The area where the heat is applied is way too hot, ruining the seasoning, while other areas, such as the side walls, are below the smoke point, leaving stickiness. This makes stovetop seasoning of very large cast iron skillets problematic, due to wide temperature gradients, so don't bother. That's what's great about ovens...no matter the size, it will perfectly bake the seasoning onto whatever you throw in there. So, do that instead. It's much easier and gives dramatically better results. Bulletproof. Forget the stovetop...it's way too finicky and inconsistent.
@@michaelstump6933 Thanks. This is how lodge told me over the phone with refined canola which has around a 450°F to 480°F smoke point. A new pan unseasoned five to six coats a preseasoned black lock from lodge two to three since they have three coats.
@Jon O Yes indeed! I did seven coats, and it was worth it. Seven isn't a special number in this case, so "a few" is probably all that is needed. Works great, doesn't it?! :)
Thanks!
How are you holding the handle after heating your pan???
It wasn’t that hot. I was a little surprised I usually use a towel but in this case it hasn’t yet gotten too hot
btw, sorry to be further critical, but I have two separate friends who resell cast iron. They’ve never heard of doing stove top coats and THEN baking. They imagine that the polymerization would be odd and uneven. They’re not surprised you had that issue.
Both stovetop and oven are fine as long as you let the stove get it very hot so they smoke off and polymerize. High smoke point oil (like avocado) is crucial.
I believe you're absolutely correct about unevenness in the seasoning layer, and this particular mix of stovetop and oven seasoning being problematic. The evidence of this is the large flaking area shown in the beginning of the video, in addition to the ease in which the tomatoes were able to strip the pan down to bare metal. I use the Lodge Chef Collection 14 Inch Dual Handle Skillet (SKU LC14SK) to cook everything and without any flaking, or any other issues, EVER. Some people don't care for the rough texture of the Lodge, but I think that this is one major key to great, durable seasoning. When new, right out of the box, I completely covered the skillet with a thin layer of grapeseed oil, then baked it in a preheated oven at 500 degrees F for one hour, then shut off the oven and allow to cool naturally for a few hours. I removed it from the oven, applied another thin layer of grapeseed oil over the whole thing, and placed it back in the preheated oven, again at 500 degrees for one hour, then shut off the oven and allow to cool naturally. I repeated this exact process again and again over 2-3 days until I had baked on a total of seven layers of grapeseed oil. Why seven? No idea. It was gut feel. Then, I simply started using the pan for cooking food. This thing is absolutely bulletproof, never flakes, and is very well-mannered and predictable. I use it regularly on a natural gas stovetop and in my Weber kettle over charcoal to cook whatever I want to cook. Tomatoes don't strip it, boiling water won't strip it during deglaze, and use of metal spatulas doesn't strip it. It's just bulletproof. When I use it on the Weber kettle, after cooking food, I clean it, apply another layer of grapeseed oil, and then place it back in the Weber to bake it on using the remaining heat left from the coals. So, every time I use it on the Weber, it gets a full seasoning afterward. The coals are still rippin' hot, so why not?! I just leave it in there until the kettle uses up what's left of the coals and has cooled completely. I mentioned the skillet model so people can look it up. It's big and heavy and I have found that on a gas stovetop, the rim does run at a bit lower temperature than the floor of the pan, which is enough to discourage me from considering stovetop seasoning techniques. I think the stickiness we hear about in this video is a great indicator that the process, as shown, is flawed. Both the oven and the Weber kettle with the lid on will probably bake the seasoning on more evenly than my stovetop, so I simply don't consider stovetop seasoning as viable for this pan without applying raging amounts of heat, and I don't want to do that. Like I said... bulletproof... and it cooks perfectly.
Thanks!
Thanks for the info!
This guy is hilarious. "I had this pan perfectly seasoned... but the way I had it seasoned probably wasn't the best."
Glad you enjoyed the video! Thanks for the comment!
Hi. I was told to use chain mail to clean my cast iron skillet. Mine came preseasoned, but used a few thin coats of flax seed oil to add more seasoning. It never felt smooth as glass. Side note... Is smoking it on the stove top like that ok? I know that when oil smokes, it releases benzene rings which are cancerous. Be careful. Anyway. Using the chain mail took off some food product AND flaked some seasoning off. Is there a way to make the cooking surface smooth through reseasoning without completely removing all the old seasoning?
Thanks.
Thanks for the comment. My understanding of the burning end of the oil is yes when it gets to the smoke point it is potentially carsynogenic however once it cures a.k.a. cold then you don’t actually heat it up that ridiculously hot to cook anything so the regular heating of cooking does not release those carcinogens. And you don’t have to completely strip the seasoning if you were to scrub it with the chain and then slightly reseasoned it I think you’re accomplishing pretty much the same thing. Being smooth as glass unfortunately usually means it’s going to flake off at some point.
@@bobbygfl thank you for your reply. Much appreciated. Your method is better than spraying lye on it in my opinion. Nothing is perfect right? I gotta keep trying though.
@@bobbygfl why are you still giving bad advice?
@@phis1770 to annoy you!
@@bobbygfl if you cared at all you would stop giving bad advice.
60 grit sandpaper roughens the pan so it holds seasoning
Thanks!
I'm new to using and caring for cast iron and I've learned that avocado oil is not a good choice for seasoning as it can go rancid 😬
Once the oil is burned on, I do not believe there is a chance of that. I think unburned oil is at risk
Not sure about the Patina. I like my skillets to look even but to each his own
Thanks! My grandmother had a old pan that looked like this that’s probably why I like it
Thank you for this video! I thought my pan was ruined.
Glad I could help!
Can't believe you wasted those tomatoes... letting them go down the garbage disposal like that.
Ya yuck. Can’t eat them with all that burnt oil in them.
Apple cider vinegar will do the same as the tomatoes.
Why not just plain old white vinegar? But I would do it outside!
Thanks!
You have no clue what you're doing.
Thank for the comment! Happily clueless!!
@@bobbygfl I'm not clueless sir. I've been doing this for 50 years and know what I'm doing. I think you found out in some of the cast iron groups you belong to that I'm not the only one who feels this way.
I was referring to myself.
@@phis1770 who cares lol. You do whatever works for you.
It's cheap and easy to make rude, negative comments, but not then say anything helpful. Disappointing.