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I use a spray bottle BUT.its filled with olive oil.

Tell those grannys C.I.Chris.

Pretty gross how many people think that "seasoning" is all that stuck on food and grease, and not the polymerized oil (which is immune to soap).

Loraine Pike

I love butter pat. Have the original 10in butter pat. Just picked up the yeti 8in because I missed my chance before they sold to yeti

I season mine once a year but I put 2-3 layers.

i bet its powered by gas

That's literally what my mom uses before we actually got a waffle maker

Waffle they think of next…

While I like the old school waffle iron, the fact that you made 4 incomplete waffles hurts my soul.

that clearly said 1957 which is still pretty old unless im missin smthn

Perfect!

Great. You have a professional set up to make your content, but none of us has an electrolysis bath handy. Imma have to make a video cleaning cast iron with salt so regular people can make beautiful cookware.

I cooked in a restaurant years ago that had cast iron corn shaped pans for cornbread.

Cast iron Dutch oven?

My oil doesn’t smoke, and I am using medium high heat. It is grape seed oil. Any tips?

I like them a little crispier. Mine is a Wagner with a patent pending 1910 or 20. I forget.

TRP is the racing version of Tektro...similar to TRD with Toyota. Great products. I have their brakes on all of my bikes and I have their drivetrain on one of my bikes.

awesome

3 slices of bacon 🥓 & I'm sold!!! This looks sooooo good. New stove? Pretty & blessssed.

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?

Only thing I’m not vibing with is the just basic YETI logo on the helper handle, wish they would’ve made it look more rustic almost like the butter pat vibe

Funny you say that about how light they are I found a scotch bowl today and it's thin and lighter then I thought it should be

Haha I bought a one notch Lodge #8 at an estate sale Saturday $17 and a Griswold #7 for $32. I promise this Yeti or any "premium" cast iron of today has anything on the old pans. I've never seen Yeti so I thank you for showing it. I prefer the very early 1900s cast iron that can't be reproduced today. The older cast iron is still out there if you look for it and it's much cheaper. A 100+ year old skillet is just cool, I don't care who ya are !

Good review but do you really need that annoying clicking sound in the background?? Have we all become zombies where even the simplest video has to have mindless sound effects? Think about it.

These are the best cast iron pans out there - made the OLD FASHIONED way. Smooth but not milled smooth. At those prices, one should consider the alternative. It is a total MYTH that cast iron has higher heat retention than aluminum. Aluminum of equivalent weight holds onto more heat energy than cast iron of the same weight. In addition, the high conductivity of aluminum ensures no hot spots. But that requires an aluminum fry pan that has 5 or 6mm thickness of aluminum and weighs as much or more than a cast iron pan. There are TWO products on the market that fit the description - Demeyere Proline (or Silver 7) fry pans with 5mm of aluminum thickness, and even thicker, Fissler Profi pans. They behave like cast iron but are better, and as long as you know the techniques to fry with stainless without sticking (waiting til the pan gets HOT before adding butter/oil and food), you have a superior product that is also heirloom worthy. And given the 200+ dollar price tag or some cast iron products, people should consider the stainless option if they are using it to sear steaks or meat. And you can create a lovely wine reduction sauce on the pan you seared your steak on without worrying about stripping your lovey seasoning. Cast iron is the best in one category - cooking on open flame/charcoal. I own one and it’s a Butterpat (now sold to Yeti).

$200 ?!?! I’ll get an American-made Lodge or something similar for less than $75

Wish they kept the name like they did with mystery ranch packs.

Nice looking finish, but I’ll stick with my 12” Victoria that was less than 1/10th the price.

I'll take the cast iron pan i got from my father in law any day. 250$ for a 12" pan? GFY

save yourself 100s of $ go to a local flea market and get one

It’s cast iron. People are out of their minds going for these things.

Yeti cast iron, oh please...

I have a big old (really old in a lot of case, from Great Granny) collection. They need some tlc TBH. When I buy new these days, I go straight to Lodge. The stuff is priced right and in my experience serves us well. I love YETI stuff, i just don't spend YETI money cuz I'm cheap. LOLOL

As if cast iron prices werent high enough. Thanks Yeti

$250 they can stick it

I think they may have priced themselves out of the reach of average buyers. I have a moderate collection of cast iron to include Lodge, Griswold, Birmingham S&R, and maybe a Wagner unmarked. I have less money in the collection than 3 of these skillets retail for. I'm pretty unlikely to have Butter Pat or Yeti unless one shows up by accident at a yard sale.

This Yeti brand doesn't seem to me as if they want to make any money. I'm from Germany and for me there is no way to order these skillets. On the shop for the EU the items are not available and on the US site there is no option for international shipping. On top there isn't even a contact email or sth to get in touch with them. ( If anybody finds a way to buy these cast irons, please let me know)

I’m a regular yeti user anyway, so this is straight up my alley. I’ll probably always prefer vintage, but I’m curious about the weight. Is it heavy like lodge or lite like vintage?

Looks solid! If i didnt have a robust collection of vintage iron i'd probablu be looking at these.

WOWWWWW…very nice!!! I hope the KEEP the prices lower, and this isn’t just an introductory price..

Really fortunate C.I.Chris. Nice pan.

Can you do this method with porcelain enameled cast iron too? Wondering if the same steps would apply to seasoning a small griddle insert I got for the grill before first use?

Are they just going to be limited to the pans, or is there any plans for an expanded lineup like BP had such as lids, or other ??

What kind of rags do u use. I feel like mine always absorb more of the oil than it spreads out onto the pan.

What kind of brush is that?

Canola oil is not healthy...it's basically industrial lubricant, seed oils in general and bad

How do you know when to use lye and when to use electrolysis?

🙌🏾🙌🏾🙌🏾🙌🏾👌🏾👍🏾

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! 😅