I found a skillet at the Good Will with 1/8" to 1/4" of gunk all over the bottom of the pan. I'm not exaggerating when I say you did NOT see skillet anywhere on the bottom. It took several days for the Easy Off eat through all of that, but it finally did. That little skillet has become my best cooking skillet. Thanks for the tutorial!
My nana recently passed & left me her cast iron skillets. They were originally my great grandmother's. So they're about 80 years old now. I grew up eating out of these pans & I want to restore them... but I have the same issue! I cant see the bottom due to the crazy amount of caked on gunk! 😫 I'm afraid I'll burn the house down if I try the self clean oven method... so I guess I'm gonna try the easy off! Thanks for sharing your experience. I've had such a hard time trying to find the best method for my situation. Lol
@@laurasimmer9612 Don't be worried if it takes a week to get all the gunk off the bottom. I would check mine every night and then respray the Easy Off on it until the gunk was gone.
@@LamiksVideos1 No. It was exceptionally clean. I washed it and re-seasoned it thoroughly a couple of times after getting all the gunk off of it. I scramble eggs in it, and they don't stick at all. :)
Man, you go on with life thinking you know how to do something and then you stumble across someone with a video like this that proves to you that you really don't know half of what you thought you knew!! This was some PHD level cast iron seasoning voodoo that I never even imagined. Thank you for this incredible post and resource of information!!
I've tried your seasoning method on my newest cast iron skillet. I must say, you have it down to an exact science. The pause after 15 minutes at 300℉ to wipe away any pooling or dripping gives it one of the most even seasonings I've ever done. Thank you for sharing.
Lot of work for a frying pan. Never thought so much about such a simple thing. My grandmother taught me how to maintain these pans before I went to kindergarten.
GunnySGT1911 I am about to purchase some lodge cast iron but was dreading the sanding of it. This looks so much easier plus I don’t have a sander. The only thing I would do different here is give it another few goes in the oven.
@@mmercier0921 That's nice, but for those whose grandmothers didn't teach us, it's useful info. My daddy was a long-haul trucker... Taught me driving skills that I only WISH others knew, but c'est la vie.
You must have been a teacher of some sort because you were clear, consise and this has been the best tutorial I have seen and this weekend my whole lot is getting this treatment especially my old Wagner I just bought. Thanks for the knowledge!
I stripped my cast iron pan of its old seasoning. After applying Easy-Off, it's clean as a whistle, but it had a reddish hue. Serious Eats says the hue indicates not only rust but irreversible heat damage to the pan. How I could have damaged my pan through ordinary use just didn't sound right. So, I scrubbed my pan with Bar Keepers Friend, and the pan is now a nice, factory gray.
You would have to get the pan to temps far greater than a household stove could get to, to mess with the actual metal's tempering... They may not be 100% with that, and it could be rust. Did the redness go away after sanding / using steel wool?
I've revisited this thread a few times lately...as my neighbors of 19yrs... recently moved away and let me pick a cast iron pan from their collection...and I chose one that needed to be stripped and re-seasoned! I'm on the 4th time tonight! And I know now why you put the pan in upside down because on the third one I did not do that and it did the pooling spots! It seems like in this one now that I corrected that!
Stripped a 10.5 inch Wagner Ware skillet I got at a garage sale last week. Seasoned it with three rounds of Crisco like demonstrated here. Fried a couple eggs in it. Those suckers stuck to the pan like velcro. Cleaned up the mess, reseasoned with my concoction of 1 part beeswax, 1 part avocado oil and 1 part grapeseed oil. Fired it up to 475 for two hours and repeated three times. Tried the eggs again. Had to chase 'em all over the skillet to get a spatula under them! [Laffin'😄] My conclusion... Crisco was fine for a primer-like coating, but the finished coats that I applied using very high smoke point oils suspended in beeswax, made for a harder polymerized, nonstick surface. Readers Disclaimer...It worked for me, however your results may vary depending on how close you follow the process. 🍳
Just started stripping 4 pieces of cast iron, based on your "Easy-Off" process. This is really my only option, since I don't have a self-cleaning oven. I'm working on 3 Lodge pieces and 1 no-name piece. I'm looking forward to seeing the results! Thank you for making this video. Also, for anyone else attempting this, be sure to use the yellow can of Easy-Off as shown.. that is the most important part. The blue can of the same product does not contain Lye (Sodium hydroxide) and that's what strips/cleans the cast iron. Thank you again Mr. (The) Culinary Fanatic!
This is absolutely the best, most detailed and all-answers video I've found on RUclips so far. I myself had bought two used cast iron skillets and wanted to restore them. Unfortunately, it was initially quite difficult for me to figure out the most effective way to remove the old seasoning and on my first attempt, old residue remained on the skillet and when I reseasoned it, these stains remained visible and the new seasoning was bronze in color and not black. After a lot of research, I found a scientific article on this and everything that is done here in the video is absolutely correct and important for an even and long-lasting black. It is super important that the oil is applied when the skillet is hot. The only difference is that I use flaxseed oil, but otherwise I do almost everything exactly as in the video. Too bad I just found it now and not back when I had the skillets new. Many thanks from Hamburg, Germany! 😊
Hence, why he uses the neutrailizing solution of vinegar and water. He got information from the Easy Off website, as he states in the video as to the rinsing of the lye. The vinegar (an acid) will neutralize lye (a base).
I bought a cast iron skillet from Walmart about 5 yrs ago for $3 that was full of thick goopy oil about half inch thick. It was nasty. I brought it home scrapped as much of that gunk off washed it as much and for the remainer I used oven cleaner over night and cleaned and repeat the process about 2 more times. The pan was perfect. Just reseasoned it and itlooked brand new! This is a great video
I consider this the bible for stripping and maintaining cast iron pans and have forwarded this link to countless people. But for new Lodge pans, I do sand the cooking surface first. It's no big thing, really, but it does greatly enhance the effectiveness of the pan. I start with a metal brush attachment on my drill, then hand sand in two stages, first with 100 grit, then 300 for the finish. All this takes about 20 minutes. Combined with the instructions from this great video, you end up with an ultra-smooth cooking surface.
I followed your instructions to the T, my skillet came out looking better than ever and just think i paid $3.00 for my 12" skillet at an garage sale. I'M HAPPY:) thank you sir
For the life of me, i can't understand why everyone doesn't use cast iron. My experience with non stick pans is they only last a short time. Love my cast iron.
@@Dennis-sq2nm Same. To me I have my cast iron for frying and baking, my carbon steel pan for most of my cooking, and stainless steel for the rest. I don't think anyone in my family has ever owned a nonstick pan in their life. I didn't realize most people never cooked with cast iron or carbon steel before I started going to my friend's house or talked to my classmates about it. Cast iron and carbon steel are timeless and I wished they were more popular in today's age.
The Culinary Fanatic! Thank you so much for this video! Im 67 yrs old and can do this myself.Dont have to sand the hard way. Bless you for all your time you have put into to teach all your wisdom. Love your videos!
This is the best demonstration on the subject I have ever seen! No wonder my Mom never purchased cast iron, she always said it was to much work, although the ones we had were about 80 years old and I never had to do anything to them. I've brought new Lodge pots and pan and things didn't go well. They have been sitting in my cabinet for years, now I know what to do. Thanks so much to making this video! It has restored my faith in cast iron cookware.
LOVE the video, but I'm tired from just watching you do all that work. I bought 10 rusty pieces from an estate sale. I better get to work as I want to give some of them for Christmas gifts. I can see this will be a labor of love. Welp, here I go! Wish me luck. Thank you so much for the video!
This video was a game changer for me as a cast iron enthusiast. After so much trial and error, bad advise, and less than optimal methods I’ve seen on other channels I can say confidently that if you aren’t doing it this way you are doing it wrong! The seasoning method yields the best result every time. Thank you for the great and detailed tutorial!
Your videos are very helpful. I inherited a cast iron skillet from my grandmother, purchased 2 small skillets from an antique shop, purchased a large 12 inch with the extra handle from Walmart I think, about maybe 10 - 15 years ago, and lastly a dutch oven at an antique shop about 3 months ago. They all need to be cleaned, they are in different stages of destruction. I've made every mistake also, including leaving them in storage for a couple of years. Now that I have them all back I'm anxious to get great results using your method!!!!!!
Thank you thank you! I've been so frustrated with my cast iron skillet that I gave up. I'm so delighted to have found this video and am encouraged to strip & reseason and actually use my skillet!
This was the best demonstration, very comprehensive and easy to follow. I had a huge #12 14" Cast Iron skillet that looked horrible. Your method worked so well, I'm a fan for sure!! Thank you for sharing!!
Came across this video and this is now the ONLY way I care for my cast iron. I get a lot of compliments on how gorgeous my pans look, thank you so much for teaching me how to do this!
Never thought i'ed be watching a guy clean a pan on the web, but I got a Dutch oven for camp out cooking and needed to season it. Your system is outstanding! Really appreciate the detailed instructions. Thanks a lot for making these vidieos and best of luck.
Your yard, man. Perfect privacy created by the perfection of nature. No visible fence and no fence necessary. It's a beautiful, LIVING privacy screen that changes colors and doesn't look the same all the time. Beats a weathered and worn falling fence every time.
My thanks for this wonderful tutorial. Following these explicit directions, I was able to strip and reseason my cast iron, as well as my son's. It was my most satisfying accomplishment during this second year of the pandemic! 😊
To answer my own question: I have now - past tense - followed your method but using 100, 150, and 200 degrees centigrade for the three stages, Outstaning video and results. So happy. Thank you VERY much - and best wishes to you and all your compatriots during troubled times. Rosalene in New Zealand
When you set the oven to 300 degrees do you count from that very second 15 minutes or do you wait until it's preheated to 300 degrees and then count 15 minutes
This is the most rational video I seen on youtube regarding new cast iron seasoning. The cleaning step is so important, others did not even cleaning before using or seasoning.
I love your videos and wanted to thank you for helping me restore my cast iron skillets and ovens. In future videos, would you please turn up the volume because I have trouble hearing you even when my system is at full volume. Thanks! Keep the videos coming!
Your’s is the only worth while tutorial, the other’s I’ve watched weren’t as complete and I actually ruined the patina on my skillet. You’re the Cast Iron King!
Thanks for this video! Question: I followed all the steps to the first 15 minutes in the oven at 200F - but the skillet came out covered in a thin layer of rust! What to do now? Apply Crisco anyway, and continue, or vinegar bath and start again? Or another suggestion?
Wow! I just did this with a Mainstay brand cast iron skillet, with the only added step that I sanded down the pan just a bit between the oven cleaner and seasoning (it was an actually rough pan, so just to knock some of that back a bit). Two or three runs of seasoning in the oven and it's crazy non-stick and my new favorite pan. I'm gonna have to start hunting down old cast iron pans to play with now. THANK YOU for sharing this! All in all, start-to-finish, the best and most comprehensive tutorial I've seen. NOTE : I see in a comment below that that's a lot of work for a frying pan and, well, it's two minutes of rubbing Crisco on/off, twice in a 30min period, three or four times, to make a $20 pan into something magnificent. So, No. Not actually any work at all.
This is great! I've been looking around for a tutorial on how to season and maintain my cast iron properly and you sir have the best advice! Thanks so much! I can't wait to start loving my cast iron and using it more frequently now!
Man, your maintenance regimen changed my game! I'm no expert but I just used to do the old traditional thing I learned from the fire department my mother in law which was to do the boiling water to clean and then just rub with oil and let it sit wet. Not anymore! I do exactly what you do now (except I haven't bought a lodge scraper yet so I just use a 2" plastic putty knife, works great!) I get the Scotch-brite blue pads, shop towels, and put on a maintenance coat of oil after cleaning, its never been easier and my pan has never looked better! Thanks!!
Thank you for this video. I seasoned my skillets all wrong and they were left gunky. Looking forward to trying this because I don't have any other method at my disposal.
Repeating from another video: Your videos on ironware care and usage are some of the best, if not THE best, on youtube that I've found so far. I've watch many. Thank you for explaining this subject so clearly and in excellent detail!
Thank you so much for posting and describing step by step the entire process. I have watched a ton of videos to get the best knowledge possible and avoid "rookie mistakes" and absolutely appreciate the time you took to share with us.
This is the best cast iron stripping/re-seasoning and cleaning video on RUclips! I have done a few pans of caked crud and am very happy. Took awhile but the results speak for themselves. It's been 5 years since this video was made and in the meantime for cleaning I have found a great product to clean cast iron pans, it's the stainless steel scrubber. After soaking in cold water I use the SS scrubber and then wipe with a warm damp cloth and what a shine, I love it! Thanks!
Are you referring to the chainmail scrubbers, such as Lodge sells? Or are you using the SS type found in the cleaning section of the grocery store? Thanks, in advance, if you happen to see this question🙋Sam in AZ
@@RV-there-Yet Hi Sam, sorry for the confusion. Reading my comment now I see it is very confusing, lol. Yes, it was the chainmail I was referring to. Works great and pans are smoothing our, albeit slowly. My smooth cast iron pans are awesome tho, didn't take much to make them teflon like, and sometimes shiny if using a lot of pork fat to cook with:). I never use processed oils. I do use the stainless steel scrub pad once in while also. When there's a lot of fine spots of food that aren't coming off with the chainmail, the SS scrubber comes in handy. Although I do use it gently and not very often. Hope that answered your question, take care!
@@tallcedars2310 Well thank you :) We're having a great time of it. Currently down @Fort Huachuca AZ enjoying spectacular November sunsets~ breathtaking! I brought along a vintage "Wardway" 10 " skillet to complete the restoration on while we're here~ so excited to be using one again...just a few more days...⏳😉
You are very good explaining all the steps which I will have to write down when I get ready to do this. My memory isn't so good but I could understand your reasoning for everything you did.
I used this method and it worked perfectly. I initially seasoned a Lodge pan and must have not done it right because the seasoning was flaking off after a couple of uses. Then I stripped it with this method and started over again with the seasoning and it turned out beautifully. Thank you for the informative video.
Wow! I'm impressed with the number of cast iron skillets you possess! This video was very informative! I need to buy me some Crisco; something I haven't used in over 20 years.
I’ve had this video on my Watch Later list for over a year. Finally got a new Lodge and some time so I decided to strip all of my cast iron using this video as a guide. Can’t wait to see how they turn out.
I have used your method for a few years now. I have a Griswold #8 in the oven right now finishing it's last coat. And a #8 Griswold chicken fryer on the back porch in it's first round of Easy Off. It's gonna take a few days. It has a lot of build up on the outside. I came back to this video to make sure I had all the steps right.
This is the best tutorial I've watched. Thank you so much for being clear and concise and so easy to follow. And the shot of your cast iron pieces blew me away! Just beautiful!! 100/10 would recommend!!
hey guy, i would like to say thanks and heartfelt appreciation for your videos, i was on the verge of throwing a couple of griswold skillets and a dutch oven with lid as i never could get them to season right, was following many different methods of oven but i failed to consider that my oven (gas) was not a selfcleaning type, after using your method of the oven cleaner,black bag, and three seasons i have now my faith back in cast iron skillets, i did my lodge ones too!!
I am so happy that I found your content again!!! I used to be on face book and be part of your group. I'm going to use this method, my skillet needs to be stripped and researched again...
There is a lot of conflicting advice on line as to stripping and cleaning cast iron. Thank you for your straight forward, clearly understandable, effective method. YOUR METHOD WORKS!!!
So many vids on how to season cast iron, or remove old seasoning. This video is top notch since you covered so well the essence of proper seasoning. Multiple thin layers. Your method of 15 min and then pull out of heat and re-wipe to avoid pooling is perfect. An easy step that makes such a difference. I don't like to use Easy Off if I can help it, and am OK with Lodge pre-seasoning. But your video remains most helpful to anyone for the method you have learned for proper cast iron or carbon steel seasoning, Kudos.
I want to thank you for putting this up. It was a big help! used a self cleaning oven to strip my pans, but used your seasoning method. I put a link to this video in my vlog. again, thanks so much. :)
I just tried this on a $10 garage sale piece. It's a 12" Lodge pan, I'm guessing about 5-10 years old (no handle on the wide end like they have now) but hardly been used. It was very dusty, but not much more gunk on it than the original seasoning. The pan turned out gorgeous, and cooked nicely on the first use - very little sticking. A little more "breaking in" to do, but we're off to a very good start with this pan. Thanks for sharing your method, it's golden.
Excellent video. Great production value not to mention attention to detail and good information. We will be trying this soon, but first we need to get the rust off. Thanks for making such a good video (nice fades, clean cuts, no unnecessary chatter, no ridiculous background music) well done!
Just had two Lodge skillets delivered today. I used an Avanti paint/rust stripper pad on my electric drill for the first round to knock down the roughness. Then 60 grit sandpaper on a palm sander. Cleaned and followed your directions for the first round of seasoning. Two more to go. But the pans look great after the first ground. Even seasoned color. I watched other videos and their methods came out blotchy and uneven. Thanks for the great video. 👍
Thanks for posting these videos. I admit your cast iron looks a lot better than mine, but I keep trying. I've also found that putting kosher salt with a teaspoon or more of oil will clean the skillet too. I put the salt in first, add the oil, then rub it around. All the cooked on food comes off, Rinse with hot water, wipe with blue towel, then the dry on the stove like you. Works great.
Do you start your timer (15 min) after the oven is preheated (300 deg) or do you start the timer when you raise the temp from 200 to 300? Also for the 300-400, do you wait the start the timer once it reaches the desired temp? Thanks for the video.
This video has hopefully helped avert the disaster which occurred with my previous cast iron pans. They were pre-seasoned Lodge's and I put them aside after minimal use because of the rusting. I wish I had known to strip off that seasoning before. I bought a 14-inch pizza pan last week and followed this procedure and I am so thrilled. It has even inspired me to buy a few more pieces of Lodge cast iron ware. As for my rusty Dutch Oven and Skillet, they are soaking in a molasses bath (another superb video I found on youtube) and I will be following the seasoning procedure in this video to get them back on track. Thank you very much, Mr. Rogers.
Yeah, what Daniel Karlson said. The rust has nothing to do with the pre-seasoning that comes from factory, but what you cook and how you store them. This guy likes to remove the factory's seasoning for safety reasons such as lodge company using weird chemicals, which are unknown to us and can be carcinogenic. It is not because they will rust faster.
This worked great used a skillet once had no idea what I was doing let it sit outside because it was a mess to clean. It rusted a bit so I wanted to save my investment washed it and dried it though a bit sticky still. Tossed it in the cabinet for 2 years I bet till tonight . Followed these steps and bam new again thanks and can't wait to camp and make my boys breakfast over the fire.. If my eggs don't stick I'll be sold on your method for life.
My wife was aghast that I would use Crisco. It took my son, a chemist, to inform her that after sitting in the oven at 400 degrees for 2 hours, it was no longer Crisco, but a polymerized coating on the pan, not much different than the polymerization of the "healthy" oils one might use on a pan and that one would not be soaking their food in unhealthy trans fats while cooking.
Very informative, thorough, well articulated, and easy to follow. It worked great for my old pans. There are a lot of people on youtube who could use this vide as an example of what right looks like. Thanks!
That "preseason" is teflon and at extremely high heat (which these are designed for) it gives off toxic fumes. Also it tends to chip off after a while. I've found it in my food before.
@@vivictus7165 There should be no Teflon on cast iron. Preseasoning on cast iron means it was seasoned at the factory. Usually it is a vegetable oil that is sprayed on and the cast iron is passed through a large oven so larger quantities can be processed. Double seasoned means the cast iron was treated twice.
I recently divorced and ended up with all the cast iron. My ex had seasoned them incorrectly and they were a gunky mess. Seasoning chipping off, pools of gross oil in areas that contaminated your food when cooking. I love CI but hadn’t used them because of that. I used this method to strip them and season them. I’m amazed at the results! I have amazing CI now that is perfect for cooking. Thank you for putting them tome into making this tutorial. Extremely helpful!
Wow so much love for your cast iron Sir. Thankyou deeply for sharning your skills, very much appreciated from England. This is the best video that I have ever seen over the years. Blessing and good vibes
Your Video is spot on Sir.. Very well done and very clearly explains. Thank you for sharing this with folks. I use this exact method... except with Lard and after the 200 deg, then 300 deg... wipe it, then I do one hour at 400, another hour at 450.. let cool and repeat.
Thank you. I just used your method of removing everything on an old skillet. The thing was a total mess and your method cleaned it wonderfully. I did have to re -spray the Easy Off over a week in order to get the junk from 95 years off the skillet.
Hello, thank you so much for the information, very useful! Quick question though, if you never use soap to clean it, how do you clean this type of pots and pans, what do you do with the tools use shared with us (lodger and green scrubbers) to clean them with? Thanks again.
Ok, at the end of the video you said that the only two items you use are the lodges and the green scrubber. You said that after the grill/pan we should not use soap (or that you never use soap ). My question to you would be, how do we get rid of the grime on the grill?
"if you never use soap to clean it, how do you clean this type of pots and pans" I just use water. I use the Lodge scraper to get any stuck food out of the pan (the straight edge of the scraper for the bottom of the pan, and the different corners of the scraper for the corner of the pan), and then a quick wipe with my Scotch Pad (yellow or blue, never green -- the green is too abrasive and you may scrape down the seasoning). Lastly I just rinse well once in hot water and again in cold water, then dry it. Before putting the pan away I rub it down lightly with a paper towel moistened with oil. I don't always heat the pan after washing like Jeffrey Rogers does in this video, but I probably should.
great video last week i went online to find out how to season cast iron as i had just bought 6 cast iron grates for my bbq ihappened onto your video you had 5 older crusty looking cast iron skillets i was so amazed that i went on kijiji in the city i live here in canada bought 8 skillets i was hooked and fasinated i see you have quite the collection i would really like if you did a video telling a story about some of your peices yuo have one of the best videos of all i haved watched keep up the great work thank you
I seasoned mine vegetable oil like 3 times & cooked in it 15 times & it just wasn't good, then I cooked bacon in it . Wow what a difference, now I see what all the fuss is about! This skillet is awesome it's like magic to cook in, even scrambled eggs just wipe off with a paper towel! Now i'm hooked.
thank you so much for posting this... I found a cast iron skillet at our local flea market here in Alabama... for $10 and I am in the process of doing these steps... I had to spray it twice with the easy off and still have some stubborn spots that just won't come off but its on the outside... the inside is completely clean...the outside is also smooth and so I guess its fine... I can't wait till the process is done so I can use my skillet...living here in the south cast iron is a staple..and something I can pass down in the family... thanks so much
Your procedure for seasoning a cast iron skillet is great taking it out at 15 minutes and wiping it off to prevent pooling or spidering of the oil provides the finish on the skillet that I have been looking for on my skillets thanks for the vid
When you store your Iron for any length of time, HOW do you store it?? I was told to put paper towels or news paper between them for moisture absorption if it's needed. What's your advice?
The things we do for a clean piece of iron .I am glad I am not the only one that goes to a extreme to have nice cast iron thanks Jeff for all your help and you do .
I have had issues with it flaking while cooking. Doesn't happen all of the time, but it has happened enough to where I just like to apply my own. Not an absolute necessity - just a personal preference.
The Culinary Fanatic Was wondering the same thing, I appreciate the answer. I have several very old cast iron pieces including a small oval casserole pan and every piece is a bit rusted. Saw another video of yours that told me how to clean those pieces. Love your advice and plan to follow it to a "T". One more (frivolous) question: Do you use the same canister of Crisco for cooking too?
I found an 8" Lodge skillet this weekend at an estate sale...very dirty and rusty....I've cleaned it and am currently seasoning it using you're method!! Thanks for the information buddy!!
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This is the most civil, polite, down right friendly set of comments I’ve seen on a RUclips video. Great video and awesome community here.
This was so thorough and impressive. My skillet is flaking, so I’m going to use the Easy Off for 48 hours see how it cleans up after that.
I found a skillet at the Good Will with 1/8" to 1/4" of gunk all over the bottom of the pan. I'm not exaggerating when I say you did NOT see skillet anywhere on the bottom. It took several days for the Easy Off eat through all of that, but it finally did. That little skillet has become my best cooking skillet. Thanks for the tutorial!
My nana recently passed & left me her cast iron skillets. They were originally my great grandmother's. So they're about 80 years old now. I grew up eating out of these pans & I want to restore them... but I have the same issue! I cant see the bottom due to the crazy amount of caked on gunk! 😫 I'm afraid I'll burn the house down if I try the self clean oven method... so I guess I'm gonna try the easy off! Thanks for sharing your experience. I've had such a hard time trying to find the best method for my situation. Lol
@@laurasimmer9612 Don't be worried if it takes a week to get all the gunk off the bottom. I would check mine every night and then respray the Easy Off on it until the gunk was gone.
Is there any max amount of time to put the easy off on. I have a griswold that is caked with gunk on the bottom and want to try this method
Not being funny, but did you taste easy off for your first meal?
@@LamiksVideos1 No. It was exceptionally clean. I washed it and re-seasoned it thoroughly a couple of times after getting all the gunk off of it. I scramble eggs in it, and they don't stick at all. :)
Man, you go on with life thinking you know how to do something and then you stumble across someone with a video like this that proves to you that you really don't know half of what you thought you knew!! This was some PHD level cast iron seasoning voodoo that I never even imagined. Thank you for this incredible post and resource of information!!
I've tried your seasoning method on my newest cast iron skillet. I must say, you have it down to an exact science. The pause after 15 minutes at 300℉ to wipe away any pooling or dripping gives it one of the most even seasonings I've ever done. Thank you for sharing.
Lot of work for a frying pan. Never thought so much about such a simple thing. My grandmother taught me how to maintain these pans before I went to kindergarten.
GunnySGT1911 I am about to purchase some lodge cast iron but was dreading the sanding of it. This looks so much easier plus I don’t have a sander. The only thing I would do different here is give it another few goes in the oven.
@@janjbowman I've never sanded my lodges and they are great. I also use 100 year old griswold and Warner pans for reference. I still love lodge.
@@mmercier0921 That's nice, but for those whose grandmothers didn't teach us, it's useful info. My daddy was a long-haul trucker... Taught me driving skills that I only WISH others knew, but c'est la vie.
This is one of the most satisfying videos ever. Seeing that preseason gunk stripped off makes the skillet so attractive.
You must have been a teacher of some sort because you were clear, consise and this has been the best tutorial I have seen and this weekend my whole lot is getting this treatment especially my old Wagner I just bought. Thanks for the knowledge!
The Best Teacher on video for seasoning Cast Iron . The way I was taught by my Mom years ago .
The relationship between human beings and metal is so beautiful.
I stripped my cast iron pan of its old seasoning. After applying Easy-Off, it's clean as a whistle, but it had a reddish hue. Serious Eats says the hue indicates not only rust but irreversible heat damage to the pan. How I could have damaged my pan through ordinary use just didn't sound right. So, I scrubbed my pan with Bar Keepers Friend, and the pan is now a nice, factory gray.
You would have to get the pan to temps far greater than a household stove could get to, to mess with the actual metal's tempering... They may not be 100% with that, and it could be rust. Did the redness go away after sanding / using steel wool?
@@Stealth55555 Oh, yes. I scrubbed it down to its nice gray color and seasoned it.
I've revisited this thread a few times lately...as my neighbors of 19yrs... recently moved away and let me pick a cast iron pan from their collection...and I chose one that needed to be stripped and re-seasoned! I'm on the 4th time tonight! And I know now why you put the pan in upside down because on the third one I did not do that and it did the pooling spots! It seems like in this one now that I corrected that!
I follow your directions religiously! And the little 8-inch pan that I first did following your directions I think I'm going to strip and redo!
Thank you again! You are the cast iron master!
Stripped a 10.5 inch Wagner Ware skillet I got at a garage sale last week. Seasoned it with three rounds of Crisco like demonstrated here. Fried a couple eggs in it. Those suckers stuck to the pan like velcro. Cleaned up the mess, reseasoned with my concoction of 1 part beeswax, 1 part avocado oil and 1 part grapeseed oil. Fired it up to 475 for two hours and repeated three times. Tried the eggs again. Had to chase 'em all over the skillet to get a spatula under them! [Laffin'😄]
My conclusion... Crisco was fine for a primer-like coating, but the finished coats that I applied using very high smoke point oils suspended in beeswax, made for a harder polymerized, nonstick surface. Readers Disclaimer...It worked for me, however your results may vary depending on how close you follow the process. 🍳
Just started stripping 4 pieces of cast iron, based on your "Easy-Off" process. This is really my only option, since I don't have a self-cleaning oven. I'm working on 3 Lodge pieces and 1 no-name piece. I'm looking forward to seeing the results! Thank you for making this video. Also, for anyone else attempting this, be sure to use the yellow can of Easy-Off as shown.. that is the most important part. The blue can of the same product does not contain Lye (Sodium hydroxide) and that's what strips/cleans the cast iron. Thank you again Mr. (The) Culinary Fanatic!
Rd
Ryan Ellis, thank you so much for pointing out the yellow can of Easy Off. It is very helpful.
This was very helpful. I'm about to strip and re-season a cast iron pan for the first time, and this helps immensely. Thanks.
This is absolutely the best, most detailed and all-answers video I've found on RUclips so far. I myself had bought two used cast iron skillets and wanted to restore them. Unfortunately, it was initially quite difficult for me to figure out the most effective way to remove the old seasoning and on my first attempt, old residue remained on the skillet and when I reseasoned it, these stains remained visible and the new seasoning was bronze in color and not black. After a lot of research, I found a scientific article on this and everything that is done here in the video is absolutely correct and important for an even and long-lasting black. It is super important that the oil is applied when the skillet is hot. The only difference is that I use flaxseed oil, but otherwise I do almost everything exactly as in the video. Too bad I just found it now and not back when I had the skillets new. Many thanks from Hamburg, Germany! 😊
This was the best tutorial i've send so far on cast iron restoration, seasoning and maintenance. Thanks for being so thorough but also to the point.
Thank you!
Lee Murray if you like eating poison.
The worst Ive seen
Hence, why he uses the neutrailizing solution of vinegar and water. He got information from the Easy Off website, as he states in the video as to the rinsing of the lye. The vinegar (an acid) will neutralize lye (a base).
He didn't restore anything, just re seasoned a brand new pan.Restoration is bringing back a crappy rusted old pan.Duh!
I bought a cast iron skillet from Walmart about 5 yrs ago for $3 that was full of thick goopy oil about half inch thick. It was nasty. I brought it home scrapped as much of that gunk off washed it as much and for the remainer I used oven cleaner over night and cleaned and repeat the process about 2 more times. The pan was perfect. Just reseasoned it and itlooked brand new! This is a great video
I consider this the bible for stripping and maintaining cast iron pans and have forwarded this link to countless people. But for new Lodge pans, I do sand the cooking surface first. It's no big thing, really, but it does greatly enhance the effectiveness of the pan. I start with a metal brush attachment on my drill, then hand sand in two stages, first with 100 grit, then 300 for the finish. All this takes about 20 minutes. Combined with the instructions from this great video, you end up with an ultra-smooth cooking surface.
Do u sand after the easy off or before? Thanks for sharing!
I followed your instructions to the T, my skillet came out looking better than ever and just think i paid $3.00 for my 12" skillet at an garage sale. I'M HAPPY:) thank you sir
I bought my first iron skillet in my early 20's and at 58 I am still using it.
They last forever. This guy is overthinking. For what he goes through... just soak the thing in acid and throw it in the dishwasher.
🙌🏽 Me too! I bought my when I was 20, I’m 50 now and still using mine.
For the life of me, i can't understand why everyone doesn't use cast iron. My experience with non stick pans is they only last a short time. Love my cast iron.
@@Dennis-sq2nm Same. To me I have my cast iron for frying and baking, my carbon steel pan for most of my cooking, and stainless steel for the rest. I don't think anyone in my family has ever owned a nonstick pan in their life. I didn't realize most people never cooked with cast iron or carbon steel before I started going to my friend's house or talked to my classmates about it. Cast iron and carbon steel are timeless and I wished they were more popular in today's age.
@@mmercier0921 That sure will remove rust, but will not make it non stick, which is what one hopes to achieve with seasoning it.
It's great to be able to see how much the skillet's appearance changes with each successive round of seasoning. Very helpful video, thanks.
The Culinary Fanatic! Thank you so much for this video! Im 67 yrs old and can do this myself.Dont have to sand the hard way. Bless you for all your time you have put into to teach all your wisdom. Love your videos!
This is the best demonstration on the subject I have ever seen! No wonder my Mom never purchased cast iron, she always said it was to much work, although the ones we had were about 80 years old and I never had to do anything to them. I've brought new Lodge pots and pan and things didn't go well. They have been sitting in my cabinet for years, now I know what to do. Thanks so much to making this video! It has restored my faith in cast iron cookware.
Thank you!
LOVE the video, but I'm tired from just watching you do all that work. I bought 10 rusty pieces from an estate sale. I better get to work as I want to give some of them for Christmas gifts. I can see this will be a labor of love. Welp, here I go! Wish me luck. Thank you so much for the video!
This video was a game changer for me as a cast iron enthusiast. After so much trial and error, bad advise, and less than optimal methods I’ve seen on other channels I can say confidently that if you aren’t doing it this way you are doing it wrong! The seasoning method yields the best result every time. Thank you for the great and detailed tutorial!
Your videos are very helpful. I inherited a cast iron skillet from my grandmother, purchased 2 small skillets from an antique shop, purchased a large 12 inch with the extra handle from Walmart I think, about maybe 10 - 15 years ago, and lastly a dutch oven at an antique shop about 3 months ago. They all need to be cleaned, they are in different stages of destruction. I've made every mistake also, including leaving them in storage for a couple of years. Now that I have them all back I'm anxious to get great results using your method!!!!!!
Good thing about cast iron is they last forever. I know this was 6 years ago but I'm sure they came out great!
@@Bardwellbarbell They did, and several others after that. Lol.
Thank you thank you! I've been so frustrated with my cast iron skillet that I gave up. I'm so delighted to have found this video and am encouraged to strip & reseason and actually use my skillet!
This was the best demonstration, very comprehensive and easy to follow. I had a huge #12 14" Cast Iron skillet that looked horrible. Your method worked so well, I'm a fan for sure!! Thank you for sharing!!
Came across this video and this is now the ONLY way I care for my cast iron. I get a lot of compliments on how gorgeous my pans look, thank you so much for teaching me how to do this!
Never thought i'ed be watching a guy clean a pan on the web, but I got a Dutch oven for camp out cooking and needed to season it. Your system is outstanding! Really appreciate the detailed instructions. Thanks a lot for making these vidieos and best of luck.
Thanks!
Your yard, man. Perfect privacy created by the perfection of nature. No visible fence and no fence necessary. It's a beautiful, LIVING privacy screen that changes colors and doesn't look the same all the time. Beats a weathered and worn falling fence every time.
My thanks for this wonderful tutorial. Following these explicit directions, I was able to strip and reseason my cast iron, as well as my son's.
It was my most satisfying accomplishment during this second year of the pandemic! 😊
To answer my own question: I have now - past tense - followed your method but using 100, 150, and 200 degrees centigrade for the three stages, Outstaning video and results. So happy. Thank you VERY much - and best wishes to you and all your compatriots during troubled times. Rosalene in New Zealand
When you set the oven to 300 degrees do you count from that very second 15 minutes or do you wait until it's preheated to 300 degrees and then count 15 minutes
This is the most rational video I seen on youtube regarding new cast iron seasoning. The cleaning step is so important, others did not even cleaning before using or seasoning.
I love your videos and wanted to thank you for helping me restore my cast iron skillets and ovens. In future videos, would you please turn up the volume because I have trouble hearing you even when my system is at full volume. Thanks! Keep the videos coming!
Your’s is the only worth while tutorial, the other’s I’ve watched weren’t as complete and I actually ruined the patina on my skillet. You’re the Cast Iron King!
Thanks for this video! Question: I followed all the steps to the first 15 minutes in the oven at 200F - but the skillet came out covered in a thin layer of rust! What to do now? Apply Crisco anyway, and continue, or vinegar bath and start again? Or another suggestion?
Wow! I just did this with a Mainstay brand cast iron skillet, with the only added step that I sanded down the pan just a bit between the oven cleaner and seasoning (it was an actually rough pan, so just to knock some of that back a bit). Two or three runs of seasoning in the oven and it's crazy non-stick and my new favorite pan. I'm gonna have to start hunting down old cast iron pans to play with now. THANK YOU for sharing this! All in all, start-to-finish, the best and most comprehensive tutorial I've seen. NOTE : I see in a comment below that that's a lot of work for a frying pan and, well, it's two minutes of rubbing Crisco on/off, twice in a 30min period, three or four times, to make a $20 pan into something magnificent. So, No. Not actually any work at all.
This is great! I've been looking around for a tutorial on how to season and maintain my cast iron properly and you sir have the best advice! Thanks so much! I can't wait to start loving my cast iron and using it more frequently now!
Man, your maintenance regimen changed my game! I'm no expert but I just used to do the old traditional thing I learned from the fire department my mother in law which was to do the boiling water to clean and then just rub with oil and let it sit wet. Not anymore! I do exactly what you do now (except I haven't bought a lodge scraper yet so I just use a 2" plastic putty knife, works great!) I get the Scotch-brite blue pads, shop towels, and put on a maintenance coat of oil after cleaning, its never been easier and my pan has never looked better! Thanks!!
Thank you for this video. I seasoned my skillets all wrong and they were left gunky. Looking forward to trying this because I don't have any other method at my disposal.
Repeating from another video: Your videos on ironware care and usage are some of the best, if not THE best, on youtube that I've found so far. I've watch many. Thank you
for explaining this subject so clearly and in excellent detail!
Thank you so much for posting and describing step by step the entire process. I have watched a ton of videos to get the best knowledge possible and avoid "rookie mistakes" and absolutely appreciate the time you took to share with us.
This is the best cast iron stripping/re-seasoning and cleaning video on RUclips! I have done a few pans of caked crud and am very happy. Took awhile but the results speak for themselves. It's been 5 years since this video was made and in the meantime for cleaning I have found a great product to clean cast iron pans, it's the stainless steel scrubber. After soaking in cold water I use the SS scrubber and then wipe with a warm damp cloth and what a shine, I love it! Thanks!
Are you referring to the chainmail scrubbers, such as Lodge sells? Or are you using the SS type found in the cleaning section of the grocery store? Thanks, in advance, if you happen to see this question🙋Sam in AZ
@@RV-there-Yet Hi Sam, sorry for the confusion. Reading my comment now I see it is very confusing, lol. Yes, it was the chainmail I was referring to. Works great and pans are smoothing our, albeit slowly. My smooth cast iron pans are awesome tho, didn't take much to make them teflon like, and sometimes shiny if using a lot of pork fat to cook with:). I never use processed oils.
I do use the stainless steel scrub pad once in while also. When there's a lot of fine spots of food that aren't coming off with the chainmail, the SS scrubber comes in handy. Although I do use it gently and not very often.
Hope that answered your question, take care!
@@tallcedars2310 Yes, completely~ thanks so much for the add'l info as well =)
@@RV-there-Yet Glad to help out when it comes to cast iron pans! Love your userid:) Happy RVing!
@@tallcedars2310 Well thank you :) We're having a great time of it. Currently down @Fort Huachuca AZ enjoying spectacular November sunsets~ breathtaking! I brought along a vintage "Wardway" 10 " skillet to complete the restoration on while we're here~ so excited to be using one again...just a few more days...⏳😉
Thanks for the "wipe it all off" tip! It builds much better and even seasoning than a regular thin layer of oil what i used before!
You take your cast iron seriously, best advice on RUclips.
Dude, your videos are excellent. Keep 'em coming!
What a wonderful "teacher!" I love that you are conscientious about not wasting water. Wonderful video!
You are very good explaining all the steps which I will have to write down when I get ready to do this. My memory isn't so good but I could understand your reasoning for everything you did.
I used this method and it worked perfectly. I initially seasoned a Lodge pan and must have not done it right because the seasoning was flaking off after a couple of uses. Then I stripped it with this method and started over again with the seasoning and it turned out beautifully. Thank you for the informative video.
Wow! I'm impressed with the number of cast iron skillets you possess! This video was very informative! I need to buy me some Crisco; something I haven't used in over 20 years.
I’ve had this video on my Watch Later list for over a year. Finally got a new Lodge and some time so I decided to strip all of my cast iron using this video as a guide. Can’t wait to see how they turn out.
Thanks sooo much for this video. I assume this would work on carbon steel pans as well?
This video was awesome sir!
I have used your method for a few years now. I have a Griswold #8 in the oven right now finishing it's last coat. And a #8 Griswold chicken fryer on the back porch in it's first round of Easy Off. It's gonna take a few days. It has a lot of build up on the outside. I came back to this video to make sure I had all the steps right.
This is the best tutorial I've watched. Thank you so much for being clear and concise and so easy to follow. And the shot of your cast iron pieces blew me away! Just beautiful!! 100/10 would recommend!!
hey guy, i would like to say thanks and heartfelt appreciation for your videos, i was on the verge of throwing a couple of griswold skillets and a dutch oven with lid as i never could get them to season right, was following many different methods of oven but i failed to consider that my oven (gas) was not a selfcleaning type, after using your method of the oven cleaner,black bag, and three seasons i have now my faith back in cast iron skillets, i did my lodge ones too!!
Been binge watching your channel and subscribed! You rock, Bro! I can easily see how cast iron can become a serious hobby!
Rich
I am so happy that I found your content again!!! I used to be on face book and be part of your group. I'm going to use this method, my skillet needs to be stripped and researched again...
The best video by far. This video will be shared with The Cast Iron Mafia group on FaceBook.
MrSuperbee1 Lol .
There is a lot of conflicting advice on line as to stripping and cleaning cast iron. Thank you for your straight forward, clearly understandable, effective method. YOUR METHOD WORKS!!!
I love this guy.... he has the best tutorials. I've done all my pans this way..... so happy. I highly recommend. Thank you Sir. For your time.
Are they pretty non stick with eggs and stuff?
So many vids on how to season cast iron, or remove old seasoning. This video is top notch since you covered so well the essence of proper seasoning. Multiple thin layers. Your method of 15 min and then pull out of heat and re-wipe to avoid pooling is perfect. An easy step that makes such a difference. I don't like to use Easy Off if I can help it, and am OK with Lodge pre-seasoning. But your video remains most helpful to anyone for the method you have learned for proper cast iron or carbon steel seasoning, Kudos.
I want to thank you for putting this up. It was a big help! used a self cleaning oven to strip my pans, but used your seasoning method. I put a link to this video in my vlog. again, thanks so much. :)
I just tried this on a $10 garage sale piece. It's a 12" Lodge pan, I'm guessing about 5-10 years old (no handle on the wide end like they have now) but hardly been used. It was very dusty, but not much more gunk on it than the original seasoning. The pan turned out gorgeous, and cooked nicely on the first use - very little sticking.
A little more "breaking in" to do, but we're off to a very good start with this pan. Thanks for sharing your method, it's golden.
Excellent video. Great production value not to mention attention to detail and good information. We will be trying this soon, but first we need to get the rust off. Thanks for making such a good video (nice fades, clean cuts, no unnecessary chatter, no ridiculous background music) well done!
Just had two Lodge skillets delivered today. I used an Avanti paint/rust stripper pad on my electric drill for the first round to knock down the roughness. Then 60 grit sandpaper on a palm sander. Cleaned and followed your directions for the first round of seasoning. Two more to go. But the pans look great after the first ground. Even seasoned color. I watched other videos and their methods came out blotchy and uneven. Thanks for the great video. 👍
This video is great! Was wondering if you have this process written out step by step anywhere? Along with supplies needed?
Thanks for posting these videos. I admit your cast iron looks a lot better than mine, but I keep trying. I've also found that putting kosher salt with a teaspoon or more of oil will clean the skillet too. I put the salt in first, add the oil, then rub it around. All the cooked on food comes off, Rinse with hot water, wipe with blue towel, then the dry on the stove like you. Works great.
Question: Can I do the 3 seasonings over several days as long as I finish the 200/300/400 process each time?
+LadyBlackHorse Yes, it always takes me a couple of days.
I just want to say "THANK YOU SOOOO.. MUCH". Your are the true hero of time.
I like your slow-and-steady incremental approach.
Do you start your timer (15 min) after the oven is preheated (300 deg) or do you start the timer when you raise the temp from 200 to 300? Also for the 300-400, do you wait the start the timer once it reaches the desired temp? Thanks for the video.
This video has hopefully helped avert the disaster which occurred with my previous cast iron pans. They were pre-seasoned Lodge's and I put them aside after minimal use because of the rusting. I wish I had known to strip off that seasoning before. I bought a 14-inch pizza pan last week and followed this procedure and I am so thrilled. It has even inspired me to buy a few more pieces of Lodge cast iron ware. As for my rusty Dutch Oven and Skillet, they are soaking in a molasses bath (another superb video I found on youtube) and I will be following the seasoning procedure in this video to get them back on track. Thank you very much, Mr. Rogers.
what do u use to clean ya cast iron after cooking. cause if it rusts u probably cooking high acid food in them or use soap.
Yeah, what Daniel Karlson said. The rust has nothing to do with the pre-seasoning that comes from factory, but what you cook and how you store them. This guy likes to remove the factory's seasoning for safety reasons such as lodge company using weird chemicals, which are unknown to us and can be carcinogenic. It is not because they will rust faster.
@@ADRIEL296Thank you for posting this info. It's what I suspected, but wasn't sure why he chose to strip off the factory seasoning. 👍
This worked great used a skillet once had no idea what I was doing let it sit outside because it was a mess to clean. It rusted a bit so I wanted to save my investment washed it and dried it though a bit sticky still. Tossed it in the cabinet for 2 years I bet till tonight . Followed these steps and bam new again thanks and can't wait to camp and make my boys breakfast over the fire.. If my eggs don't stick I'll be sold on your method for life.
My wife was aghast that I would use Crisco. It took my son, a chemist, to inform her that after sitting in the oven at 400 degrees for 2 hours, it was no longer Crisco, but a polymerized coating on the pan, not much different than the polymerization of the "healthy" oils one might use on a pan and that one would not be soaking their food in unhealthy trans fats while cooking.
Very informative, thorough, well articulated, and easy to follow. It worked great for my old pans. There are a lot of people on youtube who could use this vide as an example of what right looks like. Thanks!
When you do this method to remove the pre-seasoning, does it make the pan smoother (more than before it was cleaned)?
That "preseason" is teflon and at extremely high heat (which these are designed for) it gives off toxic fumes. Also it tends to chip off after a while. I've found it in my food before.
@@vivictus7165 There should be no Teflon on cast iron. Preseasoning on cast iron means it was seasoned at the factory. Usually it is a vegetable oil that is sprayed on and the cast iron is passed through a large oven so larger quantities can be processed. Double seasoned means the cast iron was treated twice.
Did you get an answer - I have the same question
This was the most thorough cast iron cleaning and maintenance video I've seen. Thanks for sharing your expertise!
I recently divorced and ended up with all the cast iron. My ex had seasoned them incorrectly and they were a gunky mess. Seasoning chipping off, pools of gross oil in areas that contaminated your food when cooking. I love CI but hadn’t used them because of that. I used this method to strip them and season them. I’m amazed at the results! I have amazing CI now that is perfect for cooking. Thank you for putting them tome into making this tutorial. Extremely helpful!
Wow so much love for your cast iron Sir. Thankyou deeply for sharning your skills, very much appreciated from England. This is the best video that I have ever seen over the years. Blessing and good vibes
Your Video is spot on Sir.. Very well done and very clearly explains. Thank you for sharing this with folks. I use this exact method... except with Lard and after the 200 deg, then 300 deg... wipe it, then I do one hour at 400, another hour at 450.. let cool and repeat.
Brian Gochenour
YES to using real lard!!
Thank you. I just used your method of removing everything on an old skillet. The thing was a total mess and your method cleaned it wonderfully. I did have to re -spray the Easy Off over a week in order to get the junk from 95 years off the skillet.
Did it work on an old gunky skillet? I have a rusted on that has patches of hard black stuff on it and it wont budge
Hello, thank you so much for the information, very useful! Quick question though, if you never use soap to clean it, how do you clean this type of pots and pans, what do you do with the tools use shared with us (lodger and green scrubbers) to clean them with? Thanks again.
Silvia Rosich - I am not sure I understand your question.
Ok, at the end of the video you said that the only two items you use are the lodges and the green scrubber. You said that after the grill/pan we should not use soap (or that you never use soap ). My question to you would be, how do we get rid of the grime on the grill?
"if you never use soap to clean it, how do you clean this type of pots and pans" I just use water. I use the Lodge scraper to get any stuck food out of the pan (the straight edge of the scraper for the bottom of the pan, and the different corners of the scraper for the corner of the pan), and then a quick wipe with my Scotch Pad (yellow or blue, never green -- the green is too abrasive and you may scrape down the seasoning). Lastly I just rinse well once in hot water and again in cold water, then dry it. Before putting the pan away I rub it down lightly with a paper towel moistened with oil. I don't always heat the pan after washing like Jeffrey Rogers does in this video, but I probably should.
+Silvia Rosich You are definitely not making any sense!
Thank you for your tips. That's has now been resolved.
great video last week i went online to find out how to season cast iron as i had just bought 6 cast iron grates for my bbq ihappened onto your video you had 5 older crusty looking cast iron skillets i was so amazed that i went on kijiji in the city i live here in canada bought 8 skillets i was hooked and fasinated i see you have quite the collection i would really like if you did a video telling a story about some of your peices yuo have one of the best videos of all i haved watched keep up the great work thank you
i just bought lodge's 5 piece set and am LOVING it! wish i had started with CI years ago.
thanks for the video and also enjoy your others as well.
I seasoned mine vegetable oil like 3 times & cooked in it 15 times & it just wasn't good, then I cooked bacon in it . Wow what a difference, now I see what all the fuss is about! This skillet is awesome it's like magic to cook in, even scrambled eggs just wipe off with a paper towel! Now i'm hooked.
I need to redo my 10 and 12 inch skillet..thanks for a great video
Thank you :)
thank you so much for posting this... I found a cast iron skillet at our local flea market here in Alabama... for $10 and I am in the process of doing these steps... I had to spray it twice with the easy off and still have some stubborn spots that just won't come off but its on the outside... the inside is completely clean...the outside is also smooth and so I guess its fine... I can't wait till the process is done so I can use my skillet...living here in the south cast iron is a staple..and something I can pass down in the family... thanks so much
That is one amazing DEMO !!!!
THANK-YOU !!!!
Your procedure for seasoning a cast iron skillet is great taking it out at 15 minutes and wiping it off to prevent pooling or spidering of the oil provides the finish on the skillet that I have been looking for on my skillets thanks for the vid
When you store your Iron for any length of time, HOW do you store it?? I was told to put paper towels or news paper between them for moisture absorption if it's needed. What's your advice?
The things we do for a clean piece of iron .I am glad I am not the only one that goes to a extreme to have nice cast iron thanks Jeff for all your help and you do .
Thanks!
Thank you! I'm still looking for your answer to Danny Stanley's question. Why remove the Lodge seasoning?
I have had issues with it flaking while cooking. Doesn't happen all of the time, but it has happened enough to where I just like to apply my own. Not an absolute necessity - just a personal preference.
The Culinary Fanatic Was wondering the same thing, I appreciate the answer. I have several very old cast iron pieces including a small oval casserole pan and every piece is a bit rusted. Saw another video of yours that told me how to clean those pieces. Love your advice and plan to follow it to a "T". One more (frivolous) question: Do you use the same canister of Crisco for cooking too?
Best video on the web for cast iron seasoning. I used this method on a vintage skillet. The skillet is pitch black and looks great.
Best I’ve seen as well...thx for the tutorial!
I tried another method didn't get mine right so this will be my next step to getting my clean and restored. Great video.
I went through all the steps to season my new cast iron skillets and they came out with a copper finish. I didn’t expect that.
I found an 8" Lodge skillet this weekend at an estate sale...very dirty and rusty....I've cleaned it and am currently seasoning it using you're method!! Thanks for the information buddy!!
And after 4 cycles of seasoning it looks just like it did on the shelf at Academy Sports!