This worked for me. I used a hot 450 degree F oven and after stripping and sanding the cooking surface smooth applied a thin coat of flax seed oil and baked for about 20-30 minutes. Then I applied a thin coat of olive oil and baked another 15 minutes followed by another thin coat of olive oil and baked again for 15 minutes. I had a golden copper finish, and that seems to be the winning tip. The copper colored surface (as oppose to the methods that end up black) was very smooth. I conditioned the pan then with canola oil. A few hours later I did the egg test, and I was pleasantly surprised with the non stick finish. Go for that copper color. This method of stripping and sanding the pan of its original black seasoning followed by seasoning with quality oils for that copper look is truly the way to a non-stick coating that really live up to it name as being non-stick. Amazing. Thank you!
I saw a great tip to prevent flash rust. Not sure what video but after washing and towel trying they immediately put in oil and then oven heated to completely dry. It worked for me
Great video, I just bought a lodge, and the first thing I did was strip down the preseason with a stripping tool, then sanded it with 180 grit sand paper until smooth and shines like a brand new nickel,washed out with hot water ,put in oven 200 degrees for 25min ,NEVER USED SOAP, THEN YOU START THE SEASONING PROCESS, I’m on my 12th seasoning, at 500 degrees oven for one hour ( UPSIDE DOWN ),then shut off oven and let it sit in oven until oven is cold,now I have a smooth glass finish and my eggs slide around the pan, lot of work But worth it ! Seasoning is the most time consuming. I used flaxseed oil to season the skillet with, it’s great for binding on cast iron skillet.
I did it the easy way. I inherited my grandmother's cast iron set. It's already been seasoned for about 75 years so I'm good! All I need to do is maintain it lol
Be careful grinding a lot cause it makes the iron unable to have something for the seasoning to grasp to and flaxseed oil can chip overtime I'd recommend avocado oil.
Be careful with Olive Oil. If you plan to cook with the skillet over at 400 degrees you might want an oil with a higher smoke point (or use extra light olive oil). Peanut oil seems to be pretty common with its 450 degree smoke point. If you go the flaxseed route you have to do a full cook and cool like 6 times and completely burn/bond it each time. Great results I guess, but takes like 2 days and stinks up your kitchen if you do it in the oven.
IlliniDog01 I went this route and I think it’s worth it. My skillet seems easy to maintain, but I admit, I only just bought my second one. The first one was a gift from an antique store. Says 7D on the bottom but I can’t find any other identifying marks. Love it, hope the new one is as easy to use.
Can't believe you seasoned the gunk after removing from your grill, I always and only one time. Is to wash it in HOT water with dawn dish detergent, then rinsed in hot water dried off with a towel placed on the stove at 200 degrees to really dry up the moisten before seasoning.
I'm not a fan of the pre seasoning, it's very rough and doesn't cook well right out of the box. I'd cook with it before doing this to see what you think, it's just my opinion but I'd rather have a smooth cast iron for none stick than the truck bed texture it comes with.
Hitting the metal very hard to polish it and using olive oil, all of the things that the other "experts" say not to do. I am going to do it your way now. I have a posh French 10 inch cast iron pan which came ready polished to about your standard, but that cost $170. All I use now is Lodge style 12 inch pans. A 12 inch pan is actually large enough to cook in. I never use that $170 10 inch pan now. The posh French one is enameled bright red on the outside, wtf difference does that make? I was a mug to even buy it. With years of use, the cheaper pans do come up to your standard of polish, but why wait years for a new pan to come right?
Tried paraffin? Heat the pan to 450°,and apply the paraffin to the inside and let 'er smoke. A couple times and there will be enough heat resistant molecules in the pores of the cast iron to last a long,long time.
Maybe you could rewrite the last part of that sentence? I cannot understand you please. But as far as grinding and sanding then reseasoning a Lodge, yes, I have done that on four different ones. There is no paint or primer used in the manufacturing of Lodge cookware.
This worked for me. I used a hot 450 degree F oven and after stripping and sanding the cooking surface smooth applied a thin coat of flax seed oil and baked for about 20-30 minutes. Then I applied a thin coat of olive oil and baked another 15 minutes followed by another thin coat of olive oil and baked again for 15 minutes. I had a golden copper finish, and that seems to be the winning tip. The copper colored surface (as oppose to the methods that end up black) was very smooth. I conditioned the pan then with canola oil. A few hours later I did the egg test, and I was pleasantly surprised with the non stick finish. Go for that copper color. This method of stripping and sanding the pan of its original black seasoning followed by seasoning with quality oils for that copper look is truly the way to a non-stick coating that really live up to it name as being non-stick. Amazing. Thank you!
olive oil ....dont use it it leaves a rancid taste in your cast iron
I saw a great tip to prevent flash rust. Not sure what video but after washing and towel trying they immediately put in oil and then oven heated to completely dry. It worked for me
Great video, I just bought a lodge, and the first thing I did was strip down the preseason with a stripping tool, then sanded it with 180 grit sand paper until smooth and shines like a brand new nickel,washed out with hot water ,put in oven 200 degrees for 25min ,NEVER USED SOAP, THEN YOU START THE SEASONING PROCESS, I’m on my 12th seasoning, at 500 degrees oven for one hour ( UPSIDE DOWN ),then shut off oven and let it sit in oven until oven is cold,now I have a smooth glass finish and my eggs slide around the pan, lot of work But worth it ! Seasoning is the most time consuming. I used flaxseed oil to season the skillet with, it’s great for binding on cast iron skillet.
W
I am going to do the same process starting tomorrow.
I did it the easy way. I inherited my grandmother's cast iron set. It's already been seasoned for about 75 years so I'm good! All I need to do is maintain it lol
Be careful grinding a lot cause it makes the iron unable to have something for the seasoning to grasp to and flaxseed oil can chip overtime I'd recommend avocado oil.
Thanks for sharing, I just bought one of these and I wad looking for the best way to season it.
Be careful with Olive Oil. If you plan to cook with the skillet over at 400 degrees you might want an oil with a higher smoke point (or use extra light olive oil). Peanut oil seems to be pretty common with its 450 degree smoke point. If you go the flaxseed route you have to do a full cook and cool like 6 times and completely burn/bond it each time. Great results I guess, but takes like 2 days and stinks up your kitchen if you do it in the oven.
IlliniDog01 thanks for the advice. As for the stink, that's why I use the grill method haha
IlliniDog01 Refined grapeseed oil is probably one of the best vegetable based other than that pork lard hard to beat
IlliniDog01 I went this route and I think it’s worth it. My skillet seems easy to maintain, but I admit, I only just bought my second one. The first one was a gift from an antique store. Says 7D on the bottom but I can’t find any other identifying marks. Love it, hope the new one is as easy to use.
Nice video. Thanks for sharing this technique.
I see a lot of people talking about how they seasoned their pan, but I don't ever see them actually cooking with it.
Olive oil has too low a smoke point. Try peanut or grapeseed oil.
Can't believe you seasoned the gunk after removing from your grill, I always and only one time. Is to wash it in HOT water with dawn dish detergent, then rinsed in hot water dried off with a towel placed on the stove at 200 degrees to really dry up the moisten before seasoning.
Yup, caught that too.
It’s odd how expensive these Lodge pans were a year ago when I bought one and now I see them in Marshals and T J Max at less than half the price.
I just purchased a pre seasoned lodge cast iron skillet. So you recommend doing this even though its pre seasoned?
I'm not a fan of the pre seasoning, it's very rough and doesn't cook well right out of the box. I'd cook with it before doing this to see what you think, it's just my opinion but I'd rather have a smooth cast iron for none stick than the truck bed texture it comes with.
Just curious why are you doing the outside of it and the handle, you don’t cook on it so why do it?
I mainly focus on the inside when I coat with oil but I lightly rub the outside and handle just to prevent it from rusting.
Hitting the metal very hard to polish it and using olive oil, all of the things that the other "experts" say not to do. I am going to do it your way now. I have a posh French 10 inch cast iron pan which came ready polished to about your standard, but that cost $170. All I use now is Lodge style 12 inch pans. A 12 inch pan is actually large enough to cook in. I never use that $170 10 inch pan now. The posh French one is enameled bright red on the outside, wtf difference does that make? I was a mug to even buy it. With years of use, the cheaper pans do come up to your standard of polish, but why wait years for a new pan to come right?
thank you once again.
I don’t have an oven; is there another method of seasoning for a cast iron pan?
he just showed it on a grill....so yes.......
Tried paraffin? Heat the pan to 450°,and apply the paraffin to the inside and let 'er smoke. A couple times and there will be enough heat resistant molecules in the pores of the cast iron to last a long,long time.
dude you really want paraffin on your cooking wear a petroleum no thanks
There is a layer of black paint with grey primer below , grind down all new skillets till they shine then season ,to b like our grand parents had
DirtbikeDude 150 There is no layer of paint in any Lodge cast-iron pan FYI.
Well did u ever try to remove it , probably not I have grind Sand polish season an as Google as any other old skillet at any price
Maybe you could rewrite the last part of that sentence? I cannot understand you please. But as far as grinding and sanding then reseasoning a Lodge, yes, I have done that on four different ones. There is no paint or primer used in the manufacturing of Lodge cookware.
Dude way to much oil
This does not help a bit. I don't own an outdoor grill. Folks, this can be done in a normal oven or even on a burner.
Lance Baker you're right, I just chose to use the grill so I don't stink up the house.