How very interesting that you consider lye a poison. Are you aware that it is used in processing several types of food? “ Lyes are used to cure many types of food, including the traditional Nordic lutefisk, olives (making them less bitter), canned mandarin oranges, hominy, lye rolls, century eggs, pretzels, bagels, and the traditional Turkish pumpkin dessert Kabak tatlısı (creating a hard crust while the inside remains soft).” Have you ever used soap? So your question regarding whether I am at all concerned about using lye on a piece of metal that cannot absorb the lye, which is then washed off - well, just consider my answer, no, I am not concerned at all. Thank you for watching.
BY the time you wash the skillet, put oil/grease and bake it at 400 degrease, it is sterile. The oven cleaner is lye based, used for centuries as soap. The modern food cooked in the skillet will kill you be for this one time process does. 😊
@@VickiesCountryHome I really like your response. Additionally masa harina flour used to make tortillas uses lye. many people advocate a vinegar water wash to neutralize the lye, but I've had good results with your method.
People if you don't want the trouble of doing all this to restore your cast iron. Find a blasting company that does baking soda blasting make sure they use DRY soda blasting. The company I use charges $10 per pan and worth every penny. If they are a good company and know how to do cast iron you will get skillet back that looks like it was just knocked out of sand cast from factory. I was very impressed with the results and have used this process ever since. Do it during a week that the humidity is going to be low and reseason as soon as possible. This process does absolutely NO damage to cast iron and will remove rust and built up grime. I comment on every cast iron restoring video about this because it is the best method I've found.
I had a skillet in the shape shape as your BSR. I just put it in the fireplace with the logs and kept it there overnight. Next morning, all the gunk was gone. Easiest way and there are no chemicals.
These are the ones I found in June, and started stripping in July. I got the Lodge done pretty quickly, but the BSR needed several rounds of lye, and I let it sit for quite a while in the garage in the trash bag. I finally got around to finishing it.
I'm a beekeeper and I made my own beeswax/ canola oil cakes. I used a one part beeswax to two parts canola oil mixture. after heating them to melt the wax I put them in muffin pan, worked well!
Two nice skillets. Well worth the effort of restoring them. Both vintage Lodge and BS&R skillets are workhorses in the kitchen. I have a couple of each brand and I look forward to them coming up in the cooking rotation lol. Good job.
Well that was a labor of love!! They came out beautiful😍 you can't rush these things and if you take good care of them, they can become a family heirloom. Thanks for all your time and patience that went into the making of this video.
I thought you wasn’t supposed to use any chemicals on a cast iron that wasn’t edible? Every other video says to use vinegar or course salt! I’m new to using cast iron so I’m trying to learn.
Set it on the coals in the Woodstove or fire pit. Just be careful, it will get superheated and be kinda tough to handle, and if dropped will more than likely break.
Good video, thank you! Isn't it interesting how every pan is different depending on its history, how it has been used and stored. Even after restoring, all my cast iron pans retain their individuality. Just like people :-)
Thank you for a very helpful video .. this is the first one I’ve seen that shows you *how much oil to use * - I’ve been using way too much oil and it just flakes off when I use the pan! I’m going to give it anither try ., thanks again..
I have a full set of BSR Century series from the 60s ( I use them every day ) that was my moms that came with her stove (wood/coal) which had an oven in it. Wish I had the stove as well. I also have some Red Mountain cast iron to. She would use Hickory in the stove to make a roast. Yummmm
Thanks for this. I also have some old cast iron that I inherited. I had just been using my new because I had not been able to get them cleaned enough for my liking. Can’t wait to try this.
It works great! Just please use caution, and be patient! The first one was done in a week. The other took a while (plus I got sidetracked, and it sat in the garage patiently waiting for me 😄)
Me too! Unfortunately they have become very popular for resale. I have had several grabbed out from under me for that reason. Me, I just want them to cook in!
Although your method of stripping these skillets will work. There is a much better and much easier way to do this. The method I use does not have any caustic chemicals in it. It doesn't create a hazard for your hands or eyes. And there is no manual scrubbing. If you have an Oven with a self cleaning feature place both skillets in the oven. Set the oven to self clean for 3 hours minimum. Turn the oven on and find something else to do for about 5 hours. Once the cleaning cycle is finished and the oven has cooled to allow you to open it, remove the skillets. If they are still hot sit them on something that will not be damaged by the heat. Let them cool to room temp. Then rinse the skillets in hot water. The crud and years of "Stuff" will fall off of the pan and you will have bare metal. Dry them quickly with a cloth towel. Not Paper towels! The paper towels will leave paper particles on the metal. In order to keep from having flash rust form, immediately spray the pans with Pam or your choice of oil. I keep a small plastic spray bottle with Safflower oil in it for this purpose. Wipe the oil you use into the pans and sort of buff them to insure good coverage. Then start your seasoning routine. The extreme heat will not harm the skillets and the heat turns the "Stuff" into powder. Sometimes you can tap the skillet with your hands and all the crud will fall off into the sink. Your video is well done, and for the people who do not have self cleaning ovens will work just fine. I really like the detail of your video. My comment about a better method is not meant to criticize you or upset you in any way. I am 74 and have been re-conditioning Cast Iron cookware since 1968. I have always used my method as it was taught to me by my grandfather. He worked for Griswold in the late 1800's and to around 1920 making Cast Iron Cookware..
Thank you Ron for this method. I am recovering from hand/wrist surgery and I'm not 100% healed. I have a CI skillet that has rust and crud build up that would require manual labor. I am going to try your method and season with beeswax and canola to achieve that shiny black finish.
@Ron Martin "I have always used my method as it was taught to me by my grandfather"???? What a crock, Im sure your grandfather had passed before self-cleaning ovens came out. Nice try.
WOW, Vicky, you did a beautiful job on those iron skillets!!! I really admire your patience and expertise. I think that the large one must have been used on a camp fire, which created that baked-on build-up on the sides and bottom. Thank you so much for the lesson on how to rejuvenate and season iron cooking pans. :-D
Great video Vickie! I use the same method to season my cast iron. Those shop towels are wonderful! I need to try the buzzywax though. Even the new ci I rub down since the factory seasoning isn’t the best. Love my cast iron!
@@tallcedars2310 would you really be able to tell? What do you look for if it was gently brushed..and re-seasoned? I can understand heavy burnishing with monster wire wheel or sanding, but there are some gentle tools also. Not sure I'd know if I saw it.
@@boostismagic If it was gently brushed & reseasoned it would be hard to tell, specially if the pan was well taken care of after cooking with it. It's recomended to not use wire wheels to protect older pans that were made with different metals than they are today. The newer CI can take the brushing and come out beautiful if done well. From my own experience,, wire wheels or simply using oven cleaner, I find the later much easier and does a better job of cleaning without removing surface CI. It's a personal preference but I do like to make sure that older pans are not damaged by using wire brushes that can leave patterns on the metal and will show up if cleaned with lye. Some folks don't know how much pressure to use with their monster.....
BSR = Birmingham steel company 🤣😂🤣😂🤣close enough 👍🏼. My first cast iron piece were BSR(Birmingham Stove and Range) was 16 yrs ago . I’ve since accumulated tons more ( wager, lodge ,ect…). BSR is still my favorite. 👍🏼
Having kids in the house, I find using and electrolysis tank is safer, and cleaner. I removed the rust from a 100+. year old pan, and within 24 hours had it down to bare metal!
I burn mine in a oak fire in the pasture, never used any chemicals. A little lye won’t do much if it gets on you, I use it when I make my own lye soap.
Fire cleaning can ruin good iron. Besides the chance of warping, there is the very real chance of getting something called "mill scale". Once iron has been fire damaged, it will not hold seasoning.
What great finds!! Thanks for this video! We actually brought a piece onboard that is in **very** bad shape just for the purpose of making a video one of these days. 🤣Oh, the things youtubers will do. Nevertheless, thanks for this tutorial. Love you dear sister.
Thank you! Do it! I would love to see your process, especially mobile! Yes, we RUclipsrs will go to pretty extreme lengths to make videos! This one only took me most of 5 months! I kept thinking, I need to finish these skillets! Well, I finally did!
Great job! I have done this same process on old cast iron that I have bought at yard sales. Cast iron is my favorite way to cook. I have more pieces than I should but I just rotate them. I use old pieces and the new Lodge. It doesn’t matter to me if it’s new or old once it is seasoned well. Great job!
The dark lines on your video is from the shutter speed of your camera and the frequency of your flourescent lighting. If you adjust the settings of the camera you can eliminate the problem, there are tutorials that can teach you how to do so
how about this idea: since you're using a bag, put the can in the bag, seal the bag, and spray the pan without opening the bag, holding the can while you are outside of the bag, the can is still inside.... once you have put plenty of spray on your pan, take your can of spray out of the bag, and seal it? (very little lye lost from your can...)
Great video! Beautiful! I so need to do this. I’ve got about 8 that I’ve only used once or twice but never treated right. Have a very small amount of rust, nothing real bad but still need to go through the process. How do you store them once they are seasoned and ready for regular use? Stack, place paper towels between or keep completely separate?
Well, my favorites stay in my kitchen, either on top of the range, or in the oven. After I cook in them multiple times, and season after each washing, I might put one on top of another. These two have become favorites, and stay within reach most of the time. The dutch ovens that I don’t use much, I keep in my garage, but have paper towels between the lids and pots. It is really dry here, so rust isn’t a huge issue.
I love your video, well explained! When you said that you’ll continue seasoning, will you start again at 200o? I bought a ci that had as much built up as yours, then it pieces vegan to break off from the bottom and I noticed some rust. I’m using the easy off method but only on the outside. The inside seems alright. I’ll be checking the pan tomorrow and find out if I can proceed with washing and the seasoning. I’ll appreciate your response in case I need to repeat the seasoning. I’m glad I found you😅😀
Thanks for the tutorial. Would this method remove old oil taste that seems to transfer to my cooked foods. I haven't used mine in awhile since the last few times I cooked in it , my food tasted like old oil and iron, smells like it too. Please advise and thank you in advance.
Is that a 14” Pan? If it is you’ve fit a very valuable pan. FB has some great forums for cast iron. My face is Cast Iron Cooking. On RUclips Rhe Cukinary Fanatic is an excellent resiurxecfir all things cast iron...cooking, care, restoring, storage...you name it. Cast Iron Cooking also has a lot of resources available for info on Care and restoration and identifying cast iron. Just thought I’d share in case you didn’t have those already. And congrats on such a good score! I’ve got a couple of pans I need to docthe samecrhinfcto butctheyre not one. They’re new Lodge land. I hate the oreseasoning so I gotta strip it and start over. 😁😁😁
The top diameter is 12 1/2”, 13 if you count the pour spouts. It’s a great size, but probably not valuable. I am part of some of those Facebook forums, and they do provide a lot of good information. That is where I found out about the Buzzywax! So far, I am loving that! Yes, I have new Lodge pans too, along with several other brands. I LOVE cooking with cast iron!
I learned what I know through research, most done on Facebook groups devoted to cast iron. I’m not sure if I have heard of this channel, or watched their videos. This was filmed over several months, as I had time to work on it, and a lot of material was cut out for times sake. Maybe it sounded the same because the process is very simple?
I agree. It's ok to re-make someone's video, I suppose, but you should at least credit him for following his procedure step by step. You really did just copy it right down to the crisco, same gloves, and many of the tips are indeed verbatim, whereas the forums show a variety of methods. Sorry, I'm not trying to be "internet snarky", I just think you should give credit where it's due,
How do you know how long to leave the skillet in the oven and how high the temp should be. Do you have instructions? I need to have a booklet or instructions. Do you know where I can get them? I enjoyed watching you through all the process. You were great to listen to and help me to learn more about this. I’ve become very interested in gets few pieces. I remember my mama frying chicken and making cornbread in hers . I’m getting my son interested too! Thank you very much! Any help you can help me with, I appreciate it greatly. Barbara
You want to use a high smoke point oil, coat inside and out with a very thin film. Then wipe as much oil of as you can. Place in oven at a temp that is 25 -30 degrees above the smoke point of the oil. Leave in oven for 1 hour then turn oven off. Leave oven door closed until the oven cools down. I would do this 3 more times
Just about finish with stripping and seasoning 3 pcs of cast iron. It work just like you said. they're beautiful. One piece I found in a flea kit called an 22 slot bread pan. I'm on Ron d 4 with Oven cleaner. That should be it. I can hardly say many thanks for great directions.
That is so wonderful! It is very rewarding to take an old piece and give it mew life. Would you be willing to email me a picture to share when it is finished? I would love to see it and encourage others.
Can some tell me do u have to warm it to 200 degrees every time before u put a new coat on? Then go to 300 degrees and wipe it back out? Also would grape seed oil be okay to use with this process? Only difference is I would heat it for 2hrs at 500 degrees
That is not a Birmingham pan , to thick in the walls , the walls are not straight up and down, and the fire ring is not all the way at the edge, I think it even says, made in the u.s.a. .That is a lodge pan made in china...
That pooling also makes gooey messes--yeah, trust me 😜😜 I remember back when cast iron (esp Lodge) offered unseasoned pans and my grandma would teach me how to season them. I think most sold these days are preseasoned-almost sad to me.
I agree that it is sad that everything is preseasoned. It makes it seem like you don’t have to do anything. Cast iron is wonderful! If you take care of it properly! And yes, I am sure that the pooling would make one heck of a gooey mess! We always think more is better - it’s not!
Vickie's Country Home So glad you made this video. One of these days we’ll make ours and reference this video. But.....as they say...don’t stand on one foot waitin’.
Brian Plotts How do you use the vinegar to remove all the crude built up on the outside of the pan, JUST A THICK BLACK BUILD UP!! PLEASE SHARE THE USE OF VINEGAR!!!???THANKS!!!??,
@@Rpotts1999 Brian,thank you,!! Do you use straight vinegar!!! And what do you put the pan in, like a big pot or garbage bag!!??? Thank you!! My skillet is full of a build of black Something on the outside!!! The inside is very smooth!! Thank you,for your help!! I don't have a self cleaning oven!!!
@@CLance-mo7bo no problem I used a Rubbermaid tote. If you have a gas grill you can get it up to 500 degrees and keep the pan in there at 500 degrees for atleast an hour after that leave the pan in the grill and let it cool down with the grill than soak it in the apple cider vinegar at room temperature for several days. This is how I did mine
That BSR turned out so nice. I have my grandmothers chicken fryer and her 10 inch 3 notch Lodge but I have been keeping an eye out for a larger vintage pan like that, its a great find.
I just placed a thrift store find pot over bonfire to remove rust and plan on seasoning with oil My challenge is My overhead vent from oven is broke and with the smoking during season , I’m wondering if I can season over bonfire and still be as effective?
Awesome job Vickie . Have you tried any of the new cast iron from Field or Stargazer ? Just curious if you have what you think of them . Im thinking about trying a new pan from Field . Thanks
Cast iron experts advise NOT to use that method. First, ovens are not designed to handle the retained heat from the cast iron, and can actually damage the mechanisms. Second, the temperatures used in the self cleaning cycle are too hot, and can damage your cast iron. You could cause it to become a “spinner”, or other damage. The recommended methods of stripping cast iron to bare metal are electrolysis, or lye, finished with steel wool. The lye methods are either a lye tank, or using the yellow top Easy Off oven cleaner (lye). There are some really great cast iron groups on Facebook that are happy to help with questions.
It doesn’t have to be in the sun. For some of the repeated times that I had to spray it again I put it in the garage in a tub to keep the cats out. And yes, it can be done in cooler weather.
Instead of using chemicals, if you cant breath it would not want to eat off it. If you own a self cleaning oven use it for an hour, let cool. Then scrub with a little soap with water using a steel or brass wool. When through reseason. Takes around 4 hours.
Actually, you might want to reconsider your method. I did considerable research, and the high heat method can actually warp and damage the pan. I choose not to share a method that could destroy something so beautiful. Of course, that is your choice. The preferred methods for stripping cast iron are electrolysis (requires a special set up), immersion in a lye bath, or using this type of lye oven cleaner. You do need to take commen sense precautions, just as I do for making soap, but it is safe if done correctly. As far as eating off of it, lye has been used for many, many years as a preparation for some foods, including hominy, bagels and pretzels (although there are also other methods for bagels and pretzels). The lye is completely neutralized by the time you start to reseason the pan, and it is certainly neutralized after the seasoning. But please feel free to use whatever method you choose.
Its frowned upon within the cast iron community at large to use heat as a method for striping cast iron to bare metal for a couple reasons. First is damaging the cast iron itself, "fire tossing" which is an old time method of throwing your pans directly into a fire pit to burn the seasoning off can overheat the iron permanently changing its structure and turning it a red orange color. A fire damaged cast iron piece may warp, and may have trouble holding on to seasoning. Second, using a self cleaning oven runs a slight risk of fire damage but more dangerous is that you could damage your oven. The oven is not meant to run the high heat self clean cycle with a large chunk of heavy cast iron inside, the oven has to work harder to heat up to high heat with the cast iron inside and the cast iron retains the heat for much longer than the oven itself would. Also most ovens lock during the cycle so if there is an issue you cant just stop and pull your cast iron out.
If you use your cast iron pieces at least once a week, and clean them after every use, you will not have to ever do this work. Lack of use causes more problems than lots of use.
Easy Off oven cleaner. Make sure it is the yellow cap as it is 100% lye. Dont use the ones that have chemicals other than lye. Also use protective gear (goggles and gloves) as it is very caustic.
Throw it in a campfire for 30 minutes. Cleans them right up. I had one that made this one look brand new. Stuck it in the fire. When it came out it had white ash all over it. Rinsed with hot water and steel wool and brand new clean pan. Lot safer than spraying chemicals in a pan your going to eat out of. She even said it might have had something toxic put in it, then sprayed it with toxic oven cleaner.
Don’t buy the hype . Wash your cast iron with soap and water. After it’s cleaned. Wipe a few drops of oil and Place it on the stove for a few minute. DONE
@@tecnolover2642 don’t be an ignorant idiot. My comment still stands . I didn’t say don’t use easy off to strip it . I said use soap and water to clean it. Don’t be stupid , you can’t remove the thick layer of carbon with just soap and water. I meant use soap and water after using your cast iron .
That's what I was thinking as well when people use any type of lye to clean the cast iron. What happened to using the vinegar solution method? That's what I usually use. I have a #5 old Canadian Findlay I want to clean up.
@@MissX905 I am willing to bet you have eaten food that has been treated with lye. Look up nixtamalization. It has been used for years to improve the nutritional value of corn.
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Thank you forsaking the time to share. Are you at all concerned about using a poison like lye on a pan you plan to use to prepare food?
How very interesting that you consider lye a poison. Are you aware that it is used in processing several types of food?
“ Lyes are used to cure many types of food, including the traditional Nordic lutefisk, olives (making them less bitter), canned mandarin oranges, hominy, lye rolls, century eggs, pretzels, bagels, and the traditional Turkish pumpkin dessert Kabak tatlısı (creating a hard crust while the inside remains soft).”
Have you ever used soap?
So your question regarding whether I am at all concerned about using lye on a piece of metal that cannot absorb the lye, which is then washed off - well, just consider my answer, no, I am not concerned at all. Thank you for watching.
@@VickiesCountryHome Nice verbal smackdown there Vicki :D
BY the time you wash the skillet, put oil/grease and bake it at 400 degrease, it is sterile. The oven cleaner is lye based, used for centuries as soap. The modern food cooked in the skillet will kill you be for this one time process does. 😊
@@VickiesCountryHome OUCH!!!! That was the end of that conversation 🤣. Hehehe
@@VickiesCountryHome I really like your response. Additionally masa harina flour used to make tortillas uses lye. many people advocate a vinegar water wash to neutralize the lye, but I've had good results with your method.
People if you don't want the trouble of doing all this to restore your cast iron. Find a blasting company that does baking soda blasting make sure they use DRY soda blasting. The company I use charges $10 per pan and worth every penny. If they are a good company and know how to do cast iron you will get skillet back that looks like it was just knocked out of sand cast from factory. I was very impressed with the results and have used this process ever since. Do it during a week that the humidity is going to be low and reseason as soon as possible. This process does absolutely NO damage to cast iron and will remove rust and built up grime. I comment on every cast iron restoring video about this because it is the best method I've found.
Easily could find someone that does dry ice blasting.
Beautiful. I am now inspired to work on mine. Thanks for sharing!
i season mine in the oven 1 hr at 400 degrees......usually do that 3 times....But you did a fine job too....nice video...
i just started using cast iron a week back. i should have done it 20 years ago
I had a skillet in the shape shape as your BSR. I just put it in the fireplace with the logs and kept it there overnight. Next morning, all the gunk was gone. Easiest way and there are no chemicals.
Glad you found some more iron skillets, great how to video! Xoxo
These are the ones I found in June, and started stripping in July. I got the Lodge done pretty quickly, but the BSR needed several rounds of lye, and I let it sit for quite a while in the garage in the trash bag. I finally got around to finishing it.
I'm a beekeeper and I made my own beeswax/ canola oil cakes. I used a one part beeswax to two parts canola oil mixture. after heating them to melt the wax I put them in muffin pan, worked well!
Two nice skillets. Well worth the effort of restoring them. Both vintage Lodge and BS&R skillets are workhorses in the kitchen. I have a couple of each brand and I look forward to them coming up in the cooking rotation lol. Good job.
Well that was a labor of love!! They came out beautiful😍 you can't rush these things and if you take good care of them, they can become a family heirloom. Thanks for all your time and patience that went into the making of this video.
Thank you! Yes, it was, and I have continued to season them, so they are now beautiful!
I do the same thing to my oven racks and BBQ grill rack. I put them in a plastic back to sit a day or two and everything wipes off and looks like new.
This young lady knows EXACTLY how to take care of cast iron cookware!
I think you did a wonderful job . The second pan was like a miracle .
Thank you!
I've seen several sets of instructions on seasoning cast iron. I've never seen anything as detailed as this! Great job.
Thank you Marcia!
Thank you , I have some that I need to do this to. Just like you, I found them at a yard sale.
That’s a lot of hard work, God bless you !!!
Wow! Great job. I never thought to use EZ off to clean my cast iron. Thanks for the tip! That second one was really some work!
Thank you! It was work, but so worth it to restore such a beautiful skillet!
I thought you wasn’t supposed to use any chemicals on a cast iron that wasn’t edible? Every other video says to use vinegar or course salt! I’m new to using cast iron so I’m trying to learn.
Don't use easy off oven cleaner!
A good rule of thumb is: if you wouldn't eat it, DONT use it in your pan or Dutch oven!
Set it on the coals in the Woodstove or fire pit. Just be careful, it will get superheated and be kinda tough to handle, and if dropped will more than likely break.
Great video, you do a great job explaining the proper way too clean and season pans
Those really turned out so nice! What a find!
Thank you! Yes they are! I love cooking in cast iron, and the older ones are so nice!
Good video, thank you! Isn't it interesting how every pan is different depending on its history, how it has been used and stored. Even after restoring, all my cast iron pans retain their individuality. Just like people :-)
Really good approach, very attentive, love it.
Thank you!
Thank you for a very helpful video .. this is the first one I’ve seen that shows you *how much oil to use * - I’ve been using way too much oil and it just flakes off when I use the pan! I’m going to give it anither try ., thanks again..
You are welcome! Keep trying!
Turned out so nice Vickie thanks for the tutorial, blessings
Thank you! God Bless!
I have a full set of BSR Century series from the 60s ( I use them every day ) that was my moms that came with her stove (wood/coal) which had an oven in it. Wish I had the stove as well. I also have some Red Mountain cast iron to.
She would use Hickory in the stove to make a roast. Yummmm
Lucky you! This is now my favorite skillet!
Omgoodness. I am shocked at how good that looks. I'm trying ur method. Thanks
You are so informative. I love your videos!
Thank you!
Thanks for this. I also have some old cast iron that I inherited. I had just been using my new because I had not been able to get them cleaned enough for my liking. Can’t wait to try this.
It works great! Just please use caution, and be patient! The first one was done in a week. The other took a while (plus I got sidetracked, and it sat in the garage patiently waiting for me 😄)
They’re in good shape👍
It looks beautiful. I love cast iron.Lol that's awesome
Soaking in vinegar works great.
Awesome job!!!
Thank you!
Love the restoration of two glorious old cast iron skillets. I am ALWAYS on the lookout for heavy black gold!
Me too! Unfortunately they have become very popular for resale. I have had several grabbed out from under me for that reason. Me, I just want them to cook in!
Although your method of stripping these skillets will work. There is a much better and much easier way to do this. The method I use does not have any caustic chemicals in it. It doesn't create a hazard for your hands or eyes. And there is no manual scrubbing. If you have an Oven with a self cleaning feature place both skillets in the oven. Set the oven to self clean for 3 hours minimum. Turn the oven on and find something else to do for about 5 hours. Once the cleaning cycle is finished and the oven has cooled to allow you to open it, remove the skillets. If they are still hot sit them on something that will not be damaged by the heat. Let them cool to room temp. Then rinse the skillets in hot water. The crud and years of "Stuff" will fall off of the pan and you will have bare metal. Dry them quickly with a cloth towel. Not Paper towels! The paper towels will leave paper particles on the metal. In order to keep from having flash rust form, immediately spray the pans with Pam or your choice of oil. I keep a small plastic spray bottle with Safflower oil in it for this purpose. Wipe the oil you use into the pans and sort of buff them to insure good coverage. Then start your seasoning routine. The extreme heat will not harm the skillets and the heat turns the "Stuff" into powder. Sometimes you can tap the skillet with your hands and all the crud will fall off into the sink. Your video is well done, and for the people who do not have self cleaning ovens will work just fine. I really like the detail of your video. My comment about a better method is not meant to criticize you or upset you in any way. I am 74 and have been re-conditioning Cast Iron cookware since 1968. I have always used my method as it was taught to me by my grandfather. He worked for Griswold in the late 1800's and to around 1920 making Cast Iron Cookware..
Thank you Ron for this method. I am recovering from hand/wrist surgery and I'm not 100% healed. I have a CI skillet that has rust and crud build up that would require manual labor. I am going to try your method and season with beeswax and canola to achieve that shiny black finish.
Ron Martin will vinegar clean carbon off inside of cast iron skillet
@Ron Martin
"I have always used my method as it was taught to me by my grandfather"????
What a crock, Im sure your grandfather had passed before self-cleaning ovens came out. Nice try.
Toolmybass
Self cleaning ovens came out in the 60’s, genius.
Do you know any good methods if you don't have a self cleaning oven
WOW, Vicky, you did a beautiful job on those iron skillets!!! I really admire your patience and expertise. I think that the large one must have been used on a camp fire, which created that baked-on build-up on the sides and bottom. Thank you so much for the lesson on how to rejuvenate and season iron cooking pans. :-D
Thank you! I did a lot of research before I tackled them, and thought, I am sure others could benefit from it!
Sunny Belisle great comment👍🏽😊
Great video Vickie! I use the same method to season my cast iron. Those shop towels are wonderful! I need to try the buzzywax though. Even the new ci I rub down since the factory seasoning isn’t the best. Love my cast iron!
Thank you! Yes, the new CI seasoning isn’t great, and definitely needs help. I too love my cast iron!
Yes
Thank you for sharing.
That’s how I restore CI.
My husband uses a buffing pad on his grinder and it takes it all off.
Christine McCombs good advice. Thanks!
Taking a tool to cast iron ruins it's collectability. Its been awhile and you may know this already, cheers!
@@tallcedars2310 would you really be able to tell?
What do you look for if it was gently brushed..and re-seasoned?
I can understand heavy burnishing with monster wire wheel or sanding, but there are some gentle tools also. Not sure I'd know if I saw it.
@@boostismagic If it was gently brushed & reseasoned it would be hard to tell, specially if the pan was well taken care of after cooking with it. It's recomended to not use wire wheels to protect older pans that were made with different metals than they are today. The newer CI can take the brushing and come out beautiful if done well. From my own experience,, wire wheels or simply using oven cleaner, I find the later much easier and does a better job of cleaning without removing surface CI. It's a personal preference but I do like to make sure that older pans are not damaged by using wire brushes that can leave patterns on the metal and will show up if cleaned with lye. Some folks don't know how much pressure to use with their monster.....
I needed to know how to strip my cast iron too.
BS&R, Birmingham Stove & Range, I have an unmarked 12".
shape of underside of handle is a signature of BSR...this skillet is post 1960. Companies did not start stamping Made in USA until 1960.
Try Evapo Rust it disolves rust quickly! Then heat treat!
BSR = Birmingham steel company 🤣😂🤣😂🤣close enough 👍🏼. My first cast iron piece were BSR(Birmingham Stove and Range) was 16 yrs ago . I’ve since accumulated tons more ( wager, lodge ,ect…). BSR is still my favorite. 👍🏼
I just cleaned a BSR 8” skillet that I found in the trash! I worked all day on it 😅 Tomorrow I will cook my mom breakfast for her 80th birthday 🥳
You’re awesome! Great video!!
Having kids in the house, I find using and electrolysis tank is safer, and cleaner. I removed the rust from a 100+. year old pan, and within 24 hours had it down to bare metal!
Best way to do it if you have the option.
I just subscribed to your channel. Good luck cooking delicious meals!
BSR- Birmingham Stove and Range company.
I'm surprised that she didn't already know that. 🍳
I burn mine in a oak fire in the pasture, never used any chemicals. A little lye won’t do much if it gets on you, I use it when I make my own lye soap.
I do too. I always use caution with lye.
Fire cleaning can ruin good iron. Besides the chance of warping, there is the very real chance of getting something called "mill scale". Once iron has been fire damaged, it will not hold seasoning.
I just love this video! It’s exactly what I need 🙏
What great finds!! Thanks for this video! We actually brought a piece onboard that is in **very** bad shape just for the purpose of making a video one of these days. 🤣Oh, the things youtubers will do. Nevertheless, thanks for this tutorial. Love you dear sister.
Thank you! Do it! I would love to see your process, especially mobile! Yes, we RUclipsrs will go to pretty extreme lengths to make videos! This one only took me most of 5 months! I kept thinking, I need to finish these skillets! Well, I finally did!
BSR,,, Birmingham Stove and Range,
Thank you. This is what I needed. 😊
It's Birmingham Stove and Range BSR.
Yes, it is.
Great job! I have done this same process on old cast iron that I have bought at yard sales. Cast iron is my favorite way to cook. I have more pieces than I should but I just rotate them. I use old pieces and the new Lodge. It doesn’t matter to me if it’s new or old once it is seasoned well.
Great job!
Thank you, I use old and new too.
Thank you so much for sharing
The dark lines on your video is from the shutter speed of your camera and the frequency of your flourescent lighting. If you adjust the settings of the camera you can eliminate the problem, there are tutorials that can teach you how to do so
how about this idea: since you're using a bag, put the can in the bag, seal the bag, and spray the pan without opening the bag, holding the can while you are outside of the bag, the can is still inside.... once you have put plenty of spray on your pan, take your can of spray out of the bag, and seal it? (very little lye lost from your can...)
Great video! Beautiful! I so need to do this. I’ve got about 8 that I’ve only used once or twice but never treated right. Have a very small amount of rust, nothing real bad but still need to go through the process. How do you store them once they are seasoned and ready for regular use? Stack, place paper towels between or keep completely separate?
Well, my favorites stay in my kitchen, either on top of the range, or in the oven. After I cook in them multiple times, and season after each washing, I might put one on top of another. These two have become favorites, and stay within reach most of the time. The dutch ovens that I don’t use much, I keep in my garage, but have paper towels between the lids and pots. It is really dry here, so rust isn’t a huge issue.
I love your video, well explained! When you said that you’ll continue seasoning, will you start again at 200o? I bought a ci that had as much built up as yours, then it pieces vegan to break off from the bottom and I noticed some rust. I’m using the easy off method but only on the outside. The inside seems alright. I’ll be checking the pan tomorrow and find out if I can proceed with washing and the seasoning. I’ll appreciate your response in case I need to repeat the seasoning. I’m glad I found you😅😀
Thanks for the tutorial. Would this method remove old oil taste that seems to transfer to my cooked foods. I haven't used mine in awhile since the last few times I cooked in it , my food tasted like old oil and iron, smells like it too. Please advise and thank you in advance.
Nice rescue! 🍳
BSR Birmingham stove and Range.. BEST baking skillets.
Is that a 14” Pan? If it is you’ve fit a very valuable pan. FB has some great forums for cast iron. My face is Cast Iron Cooking. On RUclips Rhe Cukinary Fanatic is an excellent resiurxecfir all things cast iron...cooking, care, restoring, storage...you name it. Cast Iron Cooking also has a lot of resources available for info on Care and restoration and identifying cast iron. Just thought I’d share in case you didn’t have those already.
And congrats on such a good score! I’ve got a couple of pans I need to docthe samecrhinfcto butctheyre not one. They’re new Lodge land. I hate the oreseasoning so I gotta strip it and start over. 😁😁😁
The top diameter is 12 1/2”, 13 if you count the pour spouts. It’s a great size, but probably not valuable. I am part of some of those Facebook forums, and they do provide a lot of good information. That is where I found out about the Buzzywax! So far, I am loving that! Yes, I have new Lodge pans too, along with several other brands. I LOVE cooking with cast iron!
Nice find
Almost word for word the exact same as The Culinary Fanatic. Wow.
I learned what I know through research, most done on Facebook groups devoted to cast iron. I’m not sure if I have heard of this channel, or watched their videos. This was filmed over several months, as I had time to work on it, and a lot of material was cut out for times sake. Maybe it sounded the same because the process is very simple?
I agree. It's ok to re-make someone's video, I suppose, but you should at least credit him for following his procedure step by step. You really did just copy it right down to the crisco, same gloves, and many of the tips are indeed verbatim, whereas the forums show a variety of methods. Sorry, I'm not trying to be "internet snarky", I just think you should give credit where it's due,
How do you know how long to leave the skillet in the oven and how high the temp should be. Do you have instructions? I need to have a booklet or instructions. Do you know where I can get them? I enjoyed watching you through all the process. You were great to listen to and help me to learn more about this. I’ve become very interested in gets few pieces. I remember my mama frying chicken and making cornbread in hers . I’m getting my son interested too! Thank you very much! Any help you can help me with, I appreciate it greatly. Barbara
You want to use a high smoke point oil, coat inside and out with a very thin film.
Then wipe as much oil of as you can.
Place in oven at a temp that is 25 -30 degrees above the smoke point of the oil. Leave in oven for 1 hour then turn oven off.
Leave oven door closed until the oven cools down.
I would do this 3 more times
Just about finish with stripping and seasoning 3 pcs of cast iron. It work just like you said. they're beautiful. One piece I found in a flea kit called an 22 slot bread pan. I'm on Ron d 4 with Oven cleaner. That should be it. I can hardly say many thanks for great directions.
That is so wonderful! It is very rewarding to take an old piece and give it mew life. Would you be willing to email me a picture to share when it is finished? I would love to see it and encourage others.
Can some tell me do u have to warm it to 200 degrees every time before u put a new coat on? Then go to 300 degrees and wipe it back out? Also would grape seed oil be okay to use with this process? Only difference is I would heat it for 2hrs at 500 degrees
I would do that. You need to leave it in the oven to slowly coll off, so the oven will cool off also.
Very informative. That Birmingham skillet is a beauty!
Thank you! That skillet is a favorite!
That is not a Birmingham pan , to thick in the walls , the walls are not straight up and down, and the fire ring is not all the way at the edge, I think it even says, made in the u.s.a. .That is a lodge pan made in china...
Maybe a power brass brush to grind off the gunk ,also smoothies the metal !
Which in turn fills the pores.
Do you have contact info on the beeswax cake you used on the second skillet?
I ordered it from buzzywaxx.com/
That pooling also makes gooey messes--yeah, trust me 😜😜
I remember back when cast iron (esp Lodge) offered unseasoned pans and my grandma would teach me how to season them. I think most sold these days are preseasoned-almost sad to me.
I agree that it is sad that everything is preseasoned. It makes it seem like you don’t have to do anything. Cast iron is wonderful! If you take care of it properly! And yes, I am sure that the pooling would make one heck of a gooey mess! We always think more is better - it’s not!
Vickie's Country Home So glad you made this video. One of these days we’ll make ours and reference this video. But.....as they say...don’t stand on one foot waitin’.
One thing at a time! Y’all just take your journey as it comes!
Vickie's Country Home trying 😊😊
I use apple cider vinegar it works like a charm
Brian Plotts
How do you use the vinegar to remove all the crude built up on the outside of the pan,
JUST A THICK BLACK BUILD UP!!
PLEASE SHARE THE USE OF VINEGAR!!!???THANKS!!!??,
@@CLance-mo7bo I soak mine in acv for a week it removes the bulk of it
@@Rpotts1999
Brian,thank you,!!
Do you use straight vinegar!!!
And what do you put the pan in, like a big pot or garbage bag!!???
Thank you!!
My skillet is full of a build of black
Something on the outside!!! The inside is very smooth!!
Thank you,for your help!!
I don't have a self cleaning oven!!!
@@CLance-mo7bo no problem I used a Rubbermaid tote. If you have a gas grill you can get it up to 500 degrees and keep the pan in there at 500 degrees for atleast an hour after that leave the pan in the grill and let it cool down with the grill than soak it in the apple cider vinegar at room temperature for several days. This is how I did mine
@@Rpotts1999
Brian ,thanks you so very much!!!
You have supplied me with knowledge to work with!!
Blessing to you and again thanks!!!
great job!
That BSR turned out so nice. I have my grandmothers chicken fryer and her 10 inch 3 notch Lodge but I have been keeping an eye out for a larger vintage pan like that, its a great find.
Thank you Daniel! I was very excited to find it! I would love to find a good old chicken fryer.
You did well
I just placed a thrift store find pot over bonfire to remove rust and plan on seasoning with oil
My challenge is
My overhead vent from oven is broke and with the smoking during season , I’m wondering if I can season over bonfire and still be as effective?
It will be. I do my seasoning in my bbq all the time. The smell of seasoning in the house is horrible so as much as possible I do it outside
Awesome job Vickie . Have you tried any of the new cast iron from Field or Stargazer ? Just curious if you have what you think of them . Im thinking about trying a new pan from Field . Thanks
I haven’t tried them. I love the old ones!
I have one buy a good old instead much better
Sorry I have a field haven’t tried stargazer but for the price they want I’ll stick with old pans
Awesome 👏
That was carbon build-up. :-) I'm working on 4 that are in the same condition, LOL.
Continue stripping the BSR 👍
Birmingham stove and range is bsr
Just picked one up at flea market (No. 5) for $3, crud on the bottom and outer sides.
Just curious, why didn’t you use the self cleaning oven method?
Cast iron experts advise NOT to use that method. First, ovens are not designed to handle the retained heat from the cast iron, and can actually damage the mechanisms. Second, the temperatures used in the self cleaning cycle are too hot, and can damage your cast iron. You could cause it to become a “spinner”, or other damage. The recommended methods of stripping cast iron to bare metal are electrolysis, or lye, finished with steel wool. The lye methods are either a lye tank, or using the yellow top Easy Off oven cleaner (lye). There are some really great cast iron groups on Facebook that are happy to help with questions.
What did you spray on the iron skillet take that all there
Easy off
So cool
Birmingham stove and range
Very nice pans
Why out in the sun?
Can this be done in cooler weather??
It doesn’t have to be in the sun. For some of the repeated times that I had to spray it again I put it in the garage in a tub to keep the cats out. And yes, it can be done in cooler weather.
@@VickiesCountryHome --Thank you.
@@renzo6490 Lye does work better in warmer temperature though.
Instead of using chemicals, if you cant breath it would not want to eat off it. If you own a self cleaning oven use it for an hour, let cool. Then scrub with a little soap with water using a steel or brass wool. When through reseason. Takes around 4 hours.
Actually, you might want to reconsider your method. I did considerable research, and the high heat method can actually warp and damage the pan. I choose not to share a method that could destroy something so beautiful. Of course, that is your choice. The preferred methods for stripping cast iron are electrolysis (requires a special set up), immersion in a lye bath, or using this type of lye oven cleaner. You do need to take commen sense precautions, just as I do for making soap, but it is safe if done correctly. As far as eating off of it, lye has been used for many, many years as a preparation for some foods, including hominy, bagels and pretzels (although there are also other methods for bagels and pretzels). The lye is completely neutralized by the time you start to reseason the pan, and it is certainly neutralized after the seasoning. But please feel free to use whatever method you choose.
Its frowned upon within the cast iron community at large to use heat as a method for striping cast iron to bare metal for a couple reasons. First is damaging the cast iron itself, "fire tossing" which is an old time method of throwing your pans directly into a fire pit to burn the seasoning off can overheat the iron permanently changing its structure and turning it a red orange color. A fire damaged cast iron piece may warp, and may have trouble holding on to seasoning. Second, using a self cleaning oven runs a slight risk of fire damage but more dangerous is that you could damage your oven. The oven is not meant to run the high heat self clean cycle with a large chunk of heavy cast iron inside, the oven has to work harder to heat up to high heat with the cast iron inside and the cast iron retains the heat for much longer than the oven itself would. Also most ovens lock during the cycle so if there is an issue you cant just stop and pull your cast iron out.
EXACTLY, if you wouldn't put it in your mouth, DONT put it in your cast-iron!
Not everyone has a self cleaning oven, so I appreciate the alternatives.
If you use your cast iron pieces at least once a week, and clean them after every use, you will not have to ever do this work. Lack of use causes more problems than lots of use.
As I stated in the video, these were purchased from yard sales. They are now kept beautifully, and used almost daily.
Sand blast ?
No.
It will work but will parkerize the surface and make it rough. Media blast (baking soda) in a blasting cabinet is an alternative if you own one.
Playback at 1.25x speed. Thank You, Your Welcome.
BSR....b stove and range
Yes, Burlington Stove and Range
What is the name of the spray
Easy Off oven cleaner. Make sure it is the yellow cap as it is 100% lye. Dont use the ones that have chemicals other than lye. Also use protective gear (goggles and gloves) as it is very caustic.
What if I don’t have an oven? :(
Throw it in a campfire for 30 minutes. Cleans them right up. I had one that made this one look brand new. Stuck it in the fire. When it came out it had white ash all over it. Rinsed with hot water and steel wool and brand new clean pan. Lot safer than spraying chemicals in a pan your going to eat out of. She even said it might have had something toxic put in it, then sprayed it with toxic oven cleaner.
Would a bbq grill work the same as a campfire?
Great video. Don't stack your iron
This is the Culinary Fanatic's method.
soak cast iron in vinegar..rust falls off...cheap and safe..why complicate things ?
If you actually bothered to watch this video, you would know that rust was not the problem.
Don’t buy the hype . Wash your cast iron with soap and water. After it’s cleaned. Wipe a few drops of oil and Place it on the stove for a few minute. DONE
That won't do anything to clean off rust and grime built up on old neglected cast iron like she has here. Your statement is totally ignorant.
@@tecnolover2642 don’t be an ignorant idiot. My comment still stands . I didn’t say don’t use easy off to strip it . I said use soap and water to clean it. Don’t be stupid , you can’t remove the thick layer of carbon with just soap and water. I meant use soap and water after using your cast iron .
Throw it on your bbq on the highest heat setting
Cast iron is porous. I would advise against using chemicals. Great find
That's what I was thinking as well when people use any type of lye to clean the cast iron. What happened to using the vinegar solution method? That's what I usually use. I have a #5 old Canadian Findlay I want to clean up.
@@MissX905 I am willing to bet you have eaten food that has been treated with lye. Look up nixtamalization. It has been used for years to improve the nutritional value of corn.
3 months!!!! Wow
Mostly because I didn’t have time, and waited until I did.