How to season a cast iron skillet on the stovetop
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- Опубликовано: 25 июл 2024
- Properly seasoned cast iron skillets are great to cook with on your stove top! What is less well-known is how to season your pan, how to maintain the seasoning, and how to avoid common pitfalls that will damage your seasoning or pan.
I cannot stress this enough: keep excess water and water droplets AWAY from your cast iron pan. If it gets rusted, particularly on the inside, you'll have to scrape off the seasoning (which can be fairly labor-intensive) and start from scratch.
When reseasoning your pan, let it heat until the oil starts to smoke, then turn off your burner. I did not explicitly state this in the video and want to make sure that this essential piece of knowledge is known.
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I intentionally only seasoned my entire handle just two or three times; just enough for good anti-rust purposes.
From then on I only applied seasoning oil to about an inch of the handle, back from the rim where it meets the skillet. Doing this creates a beautiful and cool looking contrast between the very lightly seasoned handle and the eventually heavily seasoned skillet. It also serves as a monitor and indicator of how well and thorough your skillet's seasoning is building up.
Thanks for the great tip🙌🏻
Watching you from Mexico👋🏻
Great video. I’ve been using the oven to re-season a second hand mistreated Dutch oven and it has taken 4-5 times so far in the oven. So this video was so awesome for me! What a time saver! Thank you!
Thanks. Keeping it heated and oiled is the key to forever lasting
Appreciate your video. I just got my first Lodge and your video popped up in my search. Subscribed, too! 😊
Great video man! One of the better ones out here😊
I dont have an oven and was worried that i couldnt get a cast iron pan but after seeing this im buying one!!!!
interesting video Galaxy Hoodie Guy. I crushed the thumbs up on your video. Keep up the excellent work.
Hi. There’s some good info here, but as a Southerner with cast iron left to me by my dad, I do things differently. I never put that much oil in the pan to season it. I just make sure it’s really well coated with just a bit to swirl around. I always re-season pre-seasoned cast iron. I find that it’s never seasoned that well. I have a little corn “broom” for cleaning out left on bits when washing. I never use soap, like you say. After use, I don’t re-season my pans, but I do coat the pan with a light coat of oil, then wipe it down. If you take care of cast iron, it will be virtually stick proof. I use metal or wooden utensils on my pans. It was good enough for Grandmom…One more tip; for the best cornbread, heat oven to 400f, put the pan in for a few minutes. Put the pan in the oven for until butter is melted. Make sure to spread the butter evenly. Drop temp down to baking temp-mine is 350f. Pour batter in sizzling pan an bake until golden. The corn bread will have a delicious crispy, bottom crust. Yummy!
Thank you for receipt!! My grandmothers was fantastic and I didn’t get it. I’m 64 and have tried several ways and temps. Gotta love this RUclips!
Thank you again 😊
P.S. what is a corn broom??
@@nancyrolfe3033 Hi Nancy! I love You Tube too! There’s just so much here. The little broom was made by a local man who made old fashioned corn brooms. The one I use to clean my cast iron, looks like a small corn house broom. Sometimes, I use a scrub daddy, but if the pans are seasoned well, I don’t have to scrub much. I looked on EBay, but they didn’t have any of the corn scrubbers. Maybe Etsy has them? Good Luck!
Oh my! Just got an answer to a question I didn't know I had 😂🤤🍳
There's always more than one perfectly fine way to do many things. This method works, even if others do as well. Appreciated! 😇
This is an awesome video. Thank you.
Great vid. Thanks mate.
Thanks! Very informative.
Thanks for this!
When doing a quick season after cooking I use avocado oil ( high burn point ) and as the pan is over the heat and all water has evaporated from the wash. I like to use a silicone brush. Idir the oil vice paper towel.
well I agree with about half of that, been using cast iron fir over 50 years, and before that I remember growing up watching it being used AND HOW...it used to be tabu to use soap because cast iron pans used to be made with a material that reacted with lye, mild detergents we typically use do not contain lye anymore, so after cooking if you put some water in ur warm, not hot pan and add a couple drops of dish liquid and swish it around and then give it a quick rinse and dry, heat and do recoil the cooking surface soap won't harm it!!! BUT, ve sure you have an all over seasoned not just a preseasoned pan, they come preseasoned but thats just a temp coating so they don't rust till purchased due to moistures, they should be washed by hand,(agree no dishwasher), dried well heated and coated ALL OVER , wiped with paper towel to get off any oil that could drip and put the pan upside down in a preheated 400° oven for about an hour, take out allow to cool slightly and apply another all over coat and repeat that process till its been 3 season times...once that initial seasoning is done you will only need to treat the cooking inner surface after each use, and ur pan is safe from pitting, rusting and surface damage, it is pretty nonstick at that point...I've used metal utensils safely with that process for YEARS...
Very useful and entertaining, thank you!! I had no idea I couldn't cook with wine, no wonder my seasoning keeps disappearing lol
Thats not true. If your seasoning is disappearing its not completely reaching the polymerization stage. This happens in the oven at 450 degrees after an hour. You only need about a table spoon of oil wiped all over the skillet then basicly wipe it dry with a clean cloth then into the oven. That will develop that hard polymerization layer (seasoning) you need. This method on the video is nothing more that just hot oil wiped pan. Not a proper seasoning process. Good luck🙂
great vid thanks.
Great video!
Thankkkkks for this! 😊
If a pan is not bought per-seasoned especially, the purpose of including all even non-cooking surfaces in the process is to guard against rust. Even the handle. 😊
You are absolutely right! I should have considered that, so thanks for mentioning it :)
@@galaxyhoodieguy4484 I’m just learning
Im trying out a new pan on an induction top but for some reason, the heat is not distributed evenly. The sides don't get hot enough. Also, one half of the pan seems to get hotter than the other.
Any tips for that?
How should i go about doing this if the sides of the pan don't get really hot?
My induction top also pauses when the temperature of the bottom is reached so that's kind of annoying. It just won't heat the entire pan.
I don't have an oven.
Also, can i do the seasoning with ghee or bacon grease instead of oil? I don't want to use oil.
How do I season ans clean a double sided flat griddle plat? (One side has raised ridges, the other is flat). I won't fit inside my oven.
Thanks very helpful
How about when you haven't taken care of pain that goodness got some more chips and stuff in the seasoning should I just send it all down and restart the seasoning process seems like no matter how much I re-season the layer does not build up into the patchy spots
Thanks for your sharing and I from Hongkong
Question(s):
1. Can u clarify-season it before each use?
2. Can “coated” (from outside) cast iron pan go in the oven?
Tip: your fire alarm will go off
Sadly :/
I live in an apartment and season with olive oil and mine never goes out
Fire Alarm?? wow there is fire alarm in houses??
Fortune teller!
smoke alarm
Gonna try this asap
can you do this with a double sided griddle on a glass stovetop
Can you use butter in your iron skillet to cook foods
Just did n it worked - thanks!
....had to hit up 3 pans before this heatwave drops today 😅
Hear is my tip/s: 1) when new season at least 10 times all over for a very good seasoning 2) never wash it, empty your food out, rinse under hot water, dry with towel, sprinkle with flour (will stick to any moisture on pan for wiping off), add a layer of seasoning on every week. 3) cook only meats in pan for 1-3 month (adds a layer of seasoning each time) liquids after this time nothing acidic for 6-12 months. 4) if you use any acidics then assume that at least 2 layer of seasoning was removed so reapply. Congratulations following this will mean your x times grand children may very well be inheriting this cook ware
I’ve used the same cast iron skillet for the past two and a half years and mostly fried/roast meats in it. It’s gotten better with seasoning.
How are you holding the hot pan with your bare hand?
Why did you stop making videos? You have a really nice way of teaching
You dont have to “re season” a cast iron every time you use it, every time you cook oil in a casts iron pan you add to your seasoning
You wanna wipe a little oil on it after you clean it tho.
@@577buttfansure if you’d like cat hair and dust stuck all in your pan. The seasoning is anti rust and anti stick, there is literally no point in oiling it
@@user-tk7lf3kr5c I've been using mine for years and oiling it with a very thin coat then heating it up till it smokes when I'm done. I never have any dust or cat hair on my pans. I actually use them too often for them to accumulate anything anyway
After completing the seasoning process I still notice black stains on the paper towel. Does that mean I did not do it right?
Thank you so much for this!
Fantastic. How long do you leave it burning on the stovetop at 40-50% in the beginning?
On a gas range it's unlikely you'll need longer than 2-3 minutes. On an electric range (used in the video) I go between 6-8 minutes for the pan to actually heat through before proceeding to higher heat
@@galaxyhoodieguy4484 got it. Thank you very much. 👍
Whats about using Avocado oil?
Can we use tallow?
Thanks for this i dont have an oven.
I just did this last night for the first time. Worked well. Been using the oven. I saw one video where they said avoid using paper. The lint comes off easier then rags
I have had virtually no issue with lint coming off paper towels and I understand that different channels have their preferred methods. Use what works best for you!
What kind of rag can I use that wont melt onto the pan if its hot? Im new to this cast iron thing and tryna figure it out as I go. Thanks in advance for any help.
I prefer to use paper towels because it's much easier to clean up, but if you're going to use a rag, people use a lot of different things. I've heard anecdotal evidence for people using t-shirts, dish towels, and large linen napkins (to name a few). I would recommend a dishrag made of cotton (100% cotton, as opposed to a mix of fabrics), as it's likely to burn rather than melt. Hope this helps!
@@galaxyhoodieguy4484 That makes sense thanks again for the info.
@@galaxyhoodieguy4484 also if I am re-seasoning a pan do I still use the same amount of oil? Or just enough to coat the pan
You could safely start with 1-2 TBSP of oil and either add more or stop there!
good tip. my oven is small and cannot fit my pan
What if i tried to season the bottom of the pan by putting it on the stove upside down? Would that ruin the season on the cooking surface?
that's how I usually do it and I've never had any problems. the bottom tends to hold seasoning better bc it's less exposed to things like acids you might cook with though, so I only do it every 3 or 4 seasonings
My opinion is to go ahead with soap but only with a soft sponge or cloth. The reason being that soap will NOT remove polymerized oil (the seasoned surface). I'd rather use the soap to remove the NON polymerized oils that accumulated on my pan during cooking and could potentially go rancid between cooks.
After significant review through the last couple months, I emphatically disagree with using soap to clean cast irons. Unless your seasoning is perfect, the soap will only serve to remove or damage layers of seasoning. I've never had issues with non-polymerized oils going rancid on my pan from the way I maintain it and would be curious to know 1) if you've had that problem and 2) how you maintain your pan in such a way that you have that problem. Please feel free to let me know if you see this!
I was having great, nonstick results with my cast iron pan, read on Serious Eats that you should use soap to wash off the oil, and it wouldn't harm your seasoning. Washed it a few times with soap, and SO MANY DESTROYED EGGS! Reseasoned it many, many times to get it to where it was before, and now I won't be using soap again! If it's seasoned well, that oil should sit on top and come right off with a good wipe or hot water. (I don't keep my oil in the fridge, and it takes a long time to go rancid!)
@@jlanam I'm due for a re seasoning of my pan and I will give this a try
I use a dash of soap and stainless scour, but only to knock off any food chunks and such. Then a wet coat of oil until next cooking session. I'll use the outdoor propane to season again, and only then that's every 2 or 3 months.
Feel free to wash with dishwashing detergent. Today's mild detergents will not harm the seasoning like lye soap from many years ago. I don't always use soap, but I don't hesitate if the situation calls for it.
The reason they say you can't use modern soap is that early manufacturer of soap makers used to put a product in their soaps called Lye other wise known as Caustic Soda or Sodium Hydroxide. It's the exact same stuff that is in oven cleaner. Modern dish soaps do not have this chemical in it because lye can actually burn the skin. I used oven cleaner to clean up my cast iron skillet as I wasn't happy with the results of the original seasoning that I did 6 months ago.
Lye is not left in soap. Properly made soap will not have unreacted lye in it and will be skin safe even when used for dishwashing. Lye completely reacts with the fatfy acids in oil to create soap. The main reason why people do not use soap for cast iron is because soap can completely remove the seasoning not because of unreacted lye present in soap, but because soap is THAT good at cleaning. I make my own soap and it's so good at removing the gunk off of the bottom of my stainless steel pans. I only use detergents for the cast iron because they don't react with the polymerized oil seasoning.
@@jaicabardo4357soap does not remove the seasoning. You need a properly seasoned pan. If you follow this videos method your seasoning will flake off. You want an ultra thin layer of oil. You wipe off as much as you can and then heat it. I scrape my pans with metal spatulas, chain mail and use soap on them multiple times a week. I do not have to reseason my pans very often. They have a perfect finish and are perfectly non stick. The method in this video is garbage
@@user-tk7lf3kr5c then you are probably using detergent, not actual soap. actual soap is made using lye and fats and oils. detergent is made of phosphates, sulphates, and others compounds that do not remove the polymerized coating on the cast iron pan. i am a chemist and i hav
e a lot of experience in creating soaps.
@@jaicabardo4357dawn dish soap. Whatever you classify it as, does not ruin seasoning
@@user-tk7lf3kr5c It is marketed as soap but the main surfactant is sodium lauryl sulfate and sodium laureth sulfate, which makes it a detergent. detergents do not ruin cast iron seasoning.
Tk u very much!
Dawn Soap and gentle scrubbing is fine, noticed virtually no damage on my seasoning since i started doing it that way
Unless your seasoning is perfect, I can almost guarantee the soap is damaging the seasoning on your pan.
@@galaxyhoodieguy4484 actually if you are keeping up on your seasoning after every use there isn't any problem and the don't use soap sentiment is way over blown as not much research has gone into wether it effects your pan in any meaningful way. On my beater pan I got at a flea market I've scraped scrubbed and soaked it with soap and there was no meaningful difference between plain water and the soap other then loose grease and oil coming off faster.
I just use a chain mail scrubber and salt with a drop of hot water for anything stuck on. Best investment ever. Now normally I don't even have to scrub, just use hot water and wooden spatula to deglaze. After a while it becomes easier than other skillets too
Thank you for the info. Aloha from Hawaii🌴🌴🌴🌴😊
I ruined my pan by cooking a juicy meal and let it sit. I had to scrub out the rust. I lost my seasoning. I appreciate your video because i didn’t want to do the oven thing. It’s too hot in the house.
Can this be done well with olive oil or coconut oil? (since most other oils are inflammatory to the body)
Yes coconut oil works great. That's all I use now after trying other oils for years. Just make sure you stay under the smoke temp which is about 350-375 for coconut oil. I season mine in the oven but if you're using the stove just turn it down a little if you see smoke. And you really don't need that much oil, it doesn't season as well with all the excess like in this video. It is much more effective and less wasteful if you do it in several very, very thin layers.
For those of us with OCD tendencies ...............we need the whole pan to be the same color! Thank you!
How is that handle not burning your hand
The only things that I see with your video is that you don't need to use that much oil, and never use paper towels because they deposit microscopic fibers into the pores. I use cotton rags only. I did enjoy the video. I do follow Cowboy Kent Rollins for cast iron seasoning.
How do you disinfect or remove bacteria from your pan after cooking meat & fish if you can’t use soap?
You can definitely use soap. Just don’t use a ton of it. I take a dish rag that already has a bit of dish soap in it from washing something else, and use that to clean out stubborn spots in the cast iron pan.
I've been using my iron skillet a lot and I need to reseason it. Thank for making this video.
While watching this I figured that my smoke alarm would probably go off so I'll just open my doors and windows first🍳
Is it okay to use wooden utensils on the pan?
Yes, metal isn't the best because it scrapes seasoning off. Wood is relatively soft
My manita taught me to add water to my hot cast iron if food has stuck to it. The water helps it clear off the food while the iron is hot.
How to remove the little rust on the cooking area?
You'll have to use abrasives like a wire brush. You can use a rust remover that's made for cleaning boilers, also. Wash thoroughly, and then re-season 3 or 4 times, because you will have taken off all the seasoning when cleaning the rust.
I don't mind not using soap but what about bacteria?
Can I so this method for say... a triangle shaped cornbread skillet?
i heard induction stoves will warp your pans beacuse it heats them too quick, and also burns seasoning. I season mine pans on a gas stove at medium heat and it works.
That's great to know about induction stoves! Thanks for sharing that :)
May I know for how long? Seasoning our cast iron for the 4th times now using oven and it seems like it needs MORE!
Induction and electric can do it. Electric stoves on high will warp them because the element is too hot too fast in just the center area.
Hello I followed your instructions for first time use but I guess I let it smoke too much and now I have a circle in the middle of the pan where the oil burned. How can I scrape it off without damaging it? Thanks
Hi Dania, how did you end up fixing it?
@@cuutttteeyyy Couldn’t get it fixed. Bought a new one.
While cast iron seasoning on the cooking surface is appropriate for cooking, since the entire pan is made of iron it's best to apply a season coat to the entire surface, including the handle.
Why no soap? What kind of soap are you using that can damage your cast iron?
I turn mine on 'not-so-hellfire' mode and use a paper towel with lard, wipe, let carbonize, continue wiping with lard until baby butt smooth. Beware: Ventilation required will smoke.
I heard flaxseed oil is the new standard for cast iron. May I know why you are not using it?
Absolutely!
I’ve seen the stated benefits from flaxseed oil and my understanding of the research/data is that there’s usually 4-6 seasonings required before you can use the pan. Any cast iron pan should look really good after that many consecutive seasoning sessions. I posted this single seasoning video because I assume a lot of people watching food videos on RUclips aren’t willing to do that many seasoning sessions and want to get on with the cooking as fast as they can.
Also I grew up with canola oil and use it in my everyday cooking, so it’s just more convenient for me in most instances!
@@galaxyhoodieguy4484 Yes, 4-6 is too many. Thank you for the reply.
Marcus A I use flaxseed oil but good lawd it’s costly compared to canola or grape seed oil or even crisco lol
With all that excess oil, it doesn’t create a sticky cooking surface? Anyone tried this method?
yes its too much. sticky surfaces are created. only place a dime of oil in at a time and wipe let it smoke then repeat
I have never found the cooking surface to be sticky, though I'm probably not who you're polling
@@JT-91 I agree. That's when I used that much oil, it came out all sticky. Now I use just enough to coat the surface and wipe the rest offl
@@highnrising I since changed my stove top method to include ablow torch. Higher heat you can add a bit more oil.
This method created a sticky dark spot in the middle of the pan in the exact same shape as the solid electric element. I need to scrub it all off and start again. I’ll go back to oven method.
Silica tools? Sand tools? Stone tools? Never seen them for sale here.
Soap is absolutely fine IF youre seasoning with oil and NOT animal fat. Animal fat comes off with soap and water. Modern oils polymerize the surface of your cast iron. Polymerized oil is not effected by soap.
Scrubbing however does remove a little bit of the polymerized oil but if done correctly it would take many times of light scrubbing to really remove the seasoning. By then, if youre cooking with your cast iron on a regular basis the seasoning would need to be redone anyways.
I understand that you’re not cooking with the handle but the reason for seasoning cast iron is that it can rust and if you don’t season the handle it’s liable to rust
i have pen that can't get inside oven. thank you
Great video I loved it.
Here is my comment.
I have discovered through experimentation that you can season the entire pan on a stove-top if it is an induction cooktop. This is because the induction heats the metal itself and so the oil does not burn off from coming into contact with an electric heating element or the flame from a gas burner.
The above being written, some of the oil does polymerize on the ceramic/glass surface and you need to fully clean the cooktop before using it again. I have only needed to use a green scrubber and hot soapy water to remove the residue from the cooktop.
I have also found, just like you indicated in your video, that after the first seasoning you don't need to worry too much about the outside part of the cast iron.
Again, great video, thank you.
I wouldn’t use silica utensils
always use a lint free rag never paper towels it bakes in lint on every layer not good
That is a great point! I use paper towels because they're easier to clean up than a lint free rag and I do have to spend time making sure there are no pieces of white lint from the paper towels
Paper towels can be better as long as they're thick enough not to fall apart.
@@galaxyhoodieguy4484 Coffee filters are what I use as they are lint free, but if you scrub too hard with them they may leave some paper residue.
You can use soap. I come from years of using soap…nothing happens 😉
I tried this method of seasoning, and ended up with a globby, sticky mess in the center that I'm probably going to have to chainmail off. Everyone else says to put thin coats, not the volume of oil you used. Sorry I watched this one.
Wow, you used about 10 times as much oil as you needed! I've never used or seen anyone use anything close to that amount of oil! Not necessary! And the oil does not carbonize, it polymerizes, if done correctly, and there is a big difference.
Just got a lodge 10.5 last night and made the best pork chops I ever had in my life!!
I got scared for you when you grabbed the hot handle yikes!!
The reason for polymerizing the pan inside and out plus the handle is for added rust prevention. Also any food that gets on there during cooking will be less likely to stick.
My dementia mother used an oven as a heater so it broke we never fixed it.
Wwaaayyyyyyy too much oil🤯🤯 That's how you create a sticky mess. You are supposed to wipe a light amount of oil all over then get a fresh towel and actually wipe it off before heating it.
Basic dish soap is fine, just no soap with lye in it.
Bet your boyfriend is proud of you
Way too many steps. I just coat it with super-thin layer of crisco and throw it in the oven for 60 min @ 500F.
You can wash with soap
If your seasoning is perfect, sure! Otherwise, you're just going to do a LOT of damage to the coatings you've put a bunch of work into.
Waaay to much oil
Sorry but I won’t cook with silica utilities. Other then the fact that you can’t buy such a thing they would be very hard and abrasive. I’ll stick to silicone.
Hi buddy ☺️. I never season my cast iron. I always use very abrasive metal wol everyday and it is working well. You should put enough oil when cooking
This is exactly how I season my cast iron and they shine like a mirror and food doesn't stick.
I have an even better way. For the first 3 or 4 uses of the pan, cook bacon in it. Use a plastic scraper when getting the little bits out while cleaning. Congrats, you now have a non-stick cast iron pan and you got to eat bacon during the process.
that's just ridiculous.. OK not to use soap, I get it. But to be afraid to use sponge and clean with bare hand, are you kidding me.. If that's the case, then it is better not to buy cast iron at all. And just to get something more versatile like 18/10 stainless steel.. For those reading my post - don't be afraid to scrub (gently) we coarse salt and steel wool, and rinse with warm (not boiling hot, but warm) water. Don't be afraid to use steel utensils opposed to toxic silicone It will not affect your seasoning
How to irritate your sinuses and lungs
This video is absolutely ridiculous. I am an expert on cast iron 😉. You should not have to constantly reseason a properly seasoned pan. If you ruin the seasoning somehow, sure reseason it. But the whole point of seasoning is to protect against rust and it gives it its non stick properties. Not using soap on cast iron in this day and age is an old wives tale from the days soap contained lye, which would eat away at the seasoning. I don’t use soap every time, but frequently enough if it needs it and rinse/dry thoroughly. No oil back onto the pan as it attracts hair and dust. The seasoning protects from rust, no need to re-oil constantly. If you are constantly having to oil and re-oil, season and re-season all the time you are definitely “doing too much “😂.
WHAT THE HELL! DO I NOW HAVE TO GO TO COOKING SCHOOL AT 80+ YEARS TO COOK AFTER I'M ALONE AFTER 60+ YEARS?
Overkill!! 🤪 A well-seasoned cast-iron skillet does not require that much attention...It's basically a "set-it" and "forget it" approach. 😜 The coating will last for several months, if not years once that oil layer has been baked in. 😉
Maintenance never hurt any pan, at least in my experience. I would contest "well-seasoned" with "perfectly-seasoned" as cast iron pans with the best possible seasonings *might* go a year with poor maintenance, assuming frequent use. If you never use the cast iron, sure the seasoning will probably last years (though I wouldn't want to find out)!
Actually, I read you should re-season a cast iron pan every 5 to 10 minutes. It’s like a tamagotchi. It’ll die if you don’t give it you’re undivided attention for the rest of your life 🧐🧐🧐🧐
You are polymerizing the oil instead of carbonizing.
Polymerization involves keeping the heat of the oil below smoking point and creates more of a glossy finish.