Seasoning my cast iron skillet 5 times in the oven
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- Опубликовано: 23 авг 2024
- Seasoning my cast iron skillet 5 times took some time, but was worth it!
I used canola oil, but you can use any oil that has a high smoke point. I baked the cast iron skillet in the oven for an hour per seasoning.
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For those wondering- An hour each time. It’s in the description 🤦🏼♂️🤦🏼♂️🤦🏼♂️🤦🏼♂️
I used to season them in the oven, but now I just cook with whichever one I'm restoring until it's seasoned properly. At first, I just don't cook anything that's going to stick very much. If something does stick badly, I deglaze with water and begin seasoning all over again, but each time you begin seasoning all over again, you're not really at the same point.
This makes sense
Crazy how big the difference is!
🎉 I love cast-iron I'd rather have cast-iron than any other cookware
Cast iron and a good stainless steel pan!
How long in the oven?
An hour
This is my first time seasoning a pan and I’ve heard in other videos that one hour is enough.
@@thirdeyesurvivor3886 Original poster confirmed one hour 👍
So 5 hours total??
@@leoking5152yep
This is why i season my skillet, NOT my steak
I got your reference
Thank for the info 👍
How many times this should be done? Every cook? Or every month?
Every cook lol try every 5 years
How long did you let it heat??
If the temp is 500 degrees then the time is 1 hour
@@CookWithLeo can you wait in between seasonings? Like say 2 one day and 2 the next etc? Thank you
@@Bluegrass-Lawncare-LLC yes, that is completely fine. You can go as long as you want, but just a few coats are needed. Cooking in it over time is what builds the seasoning on a microscopic layer.
@@chrollo7102 thank you
Maaaan I just keep cooking on that shit over and over. That was how I seasoned it. And coat it with oil when storing. Never done the oven technique.
Oh interesting! How is that working out? :)
How long do you bake it each time?
1 hour each time
Do you let it cool in the oven or take it out?
What is the cooling duration right after the 1 hour in the oven?
@@ZCRAIZED1 I leave them in the oven overnight to cool… mine turn out awesome if I heat them to 450 for an hour, turn oven off.
*They’re non-stick after 4-5 times.
I want to ask also if used a different type of oil and after i want to change the oil and make the process in tbe oven again this is a problem 😢?
I used corn oil i did the process 5 time s but i dont have you result😢
Canola oil works best or lard.
How long do you leave it in the oven?!
I leave it in the oven for an hour each time.
Season it by using an angle grinder with flap discs
with progressively finer grit until the skillet is as smooth as glass. Then do your oil & heating process. The slick seasoned surface will release foods far better than a grit seasoned pan.
Ridiculous.
The polymer you create through seasoning fills in any uneveness in the surface of the metal.
All youre doing in making your pan thinner/worse at retaining heat.
@@thisscreensucks You're correct, I'll never understand people obsessed with smooth pans. My untouched Lodge works better than my "prized" Griswold.
Im new to cooking on a cast iron skillet. The more I search for ways to clean or season it the more confusing I get. Everbody is on a different page.
@@gmc8810Hey i reccomend internet shaquiles video called “how to love cast iron without being a nerd about it”
incredible video and tells you all you NEED to know in a super simple way. don’t listen too much to the people who make having a cast iron their entire personality, information overload can turn people away from this wonderful cooking tool.
Every antique cast iron skillet i get i do a lead test then i clean it of course and i will season it five times as well.
What kind of oil you use?
Beef tallow would be the best for your health but other oils with a high smoke point like coconut would do the trick
@@Rose225.Lard/bacon grease/olive oil will go bad if not used enough.
Just do Canola, it doesn’t matter enough to bother with doing it the healthier way.
what caused the loose seasoning before?
Not keeping it properly stored. Most likely in an attic or shed; some place unprotected from the elements. And if it's sitting too long the rust will start destroying the seasoning. And to clean off the rust most owners will do a complete strip in a bath or electrolysis.
Acidic foods will strip it faster. Tomato based stuff is usually not recommended. I don't mind seasoning, so I still use them for it. I never found seasoning that big of a deal. Although I never let it get to the point he had. If mine get that way, they get sandblasted and I start over.
What type of oil was used? I tried this and the when I pull out the pan it’s all spotty?
It's supposed to be at first
High smoke point oil like canola
450 for HOW LONG?
An hour
Hour or longer. I once put an old greasy cast-iron pan in the broiler for storage and I pulled it out a year later and it was perfectly seasoned .
@@wheelman1232crisco is a highly processed oil, using hexane in the process. It only belongs in the garbage. Flack seed is recommended, although I have used extra virgin olive oil for 25 years with good sucess. Rarely do I have to restore a pan, so it's only one or two seasons at a time. I season in a med sized toaster oven. It heats a lot faster.
You're one-of-a-kind.
☺️
This takes too long, i just put it on really hot stove (wood stove in my cse and rubbbed the oil few times so its smoking then just cooked with it few times it has gotten quite dark in the middle, could do some more layers on edges but eh works great as is
I do the same thing. If you flash oil before or after use, much like stainless, you can go much longer between seasons. I would consider what he did a restoration and would have sandblasted it before seasoning.
Smokes out my fucking house doing this
Can i do 6 times
Why not
Big difference-
This sounds complicated 😂
That’s cute lol😂
My pans started smoking inside the oven😢
Using a different oil with high smoke or. I use avocado
@@rillyjo5810 i used grape seed oil.
WOW
Why not do it 100 times
Right? Why not? Do it and let me know how it goes.
100 hours on your oven. Let me know what your electric / gas bill looks like the month after 🤣🤣🤣🤣🤡
Never oil a cold pan. 🤦
I’m seasoning cast iron, not cooking food. You should watch the video 😉
Use Flax Seed Oil (refrigerate after opening or you have the wrong oil.)
Go 8 rounds in the oven
You can thank me later.....
I’ve heard great things about using flax seed oil, but haven’t tried it yet. I’ll have to give it a try when it’s time to re-season.
flax seed oil flakes, expensive garbage.
@@blakeusry124 what do you use?
8 coats or more of Flax does not flake.
@@WillyPete_, Science direct did a 3 year study on this. Polymerization and carbonization is key. They found grape seed and avocado oil last longest on stored cast iron and any vegetable oil or shortening works great for frequently used pans. Flaxseed however becomes brittle under heat and will flake especially with continued use.
@@WillyPete_, I personally use crisco but use most of my pans frequently. If they're not used for 6 months or more they may need a round of season before use.
Way too much effort. Why bother doing this when you can just as easily cook in a nonstick pan or stainless steel one?
The effort: oil the pan and put it in the oven. I don’t consider that to be a lot of effort since the oven is doing most of the work for me.
Try cooking a steak in a non-stick pan
@@GNP3WP3W non-stick, no. Stainless steel? Yes and it's much easier to use the fond
Why drive a car when you can ride a horse?
@smell we cast iron lovers dont call it efforts. I have salad master sets and jamie oliver non stick woks and etc but the bond with a cast iron is different. I tried owning one and ended up with a mini collection of various sizes and combos.😂
Literally 0 help from this video
I literally told you the process
You didn’t tell us how long in the oven, didn’t tell us what kind of oil you used or what you used to scrub it off. To someone who doesn’t know these things you gave 0 help. That’s why I made my comment.
@@danieljutt3941 it wasn’t an instructional video. It was simply to show how the skillet looked from the first seasoning to the last. When I mentioned using oil, you can use canola or any high temp oil and bake for an hour each time.
@@danieljutt3941 Give it about 30-40 minute in the oven
How did I know you are black by the sound of your voice BEFORE I saw your hand? 🤔