Thank you for the video. I'm sure it will help many people. I'm sure you noticed that when you keep food in a skillet for a while, it can stain/discolor your cast iron. Just so people will know, the seasoning wasn't removed by the soap.
I usually clean right after I use them and do not have any stains but they will go away after a couple of uses. I didn't think about mentioning that during the video. Thank you for commenting such a great point that the seasoning isn't effected by soap and the splotches are from waiting too long before cleaning.
so glad i found your videos! i inherited a variety of cast iron pots, pans and skillets and was really unsure how to clean them up and restore them to use them. Grew up with a grandmother who used cast iron, loved it! am still on the hunt for a cast iron corn on the cob cornbread pan. very hard to find!
Love the chainmail. I've used several different methods over the years but after trying the chainmail, it's all I use. Soak a sticky pan in cold water to loosen the bits, scrub with chainmail, rinse with cold water and repeat until pan is smooth. Then take a wet hot rag and wipe clean before putting on the stove till it smokes and it's ready for hanging up until next use. Enjoying your video's and learning too:)
I really like trying to use every piece that I have. Some of them set on the shelf for a little while though before they get used but I try not to forget them. The more they are used, the better they perform. I really do like getting out the large pieces. Maybe it's a guy thing.
here's my 2 cents, putting an inch of hot water and just warming, not boiling, it on the stove for 10 minutes will take off all that stuck food with out even scrubbing. stir/scrape it with a spoon and dump it outside, not in the sink. then i use my fav stainless steel springy scouring pad and hot water. i used to use copper pads but they flatten and lose the scrubbing action too fast. the springy stainless scrubber holds up forever. i often use soap on the outside of the pan where the grease drips. i really like your big dutch oven. i deep fry chicken in my 10" kettle for my cats once a week and i could really use that extra room as a time saver.
A Paper Towel, Old wash Cloth is my go to cleaning tools. When it calls for a bit stronger cleaning tool. I lucked up on one of those Lodge Hard Plastic Scrubbers reduced, but use it mainly on my griddle pans. Overall Scrubber, I like to use soda caps, then toss them away. The Steel Wool comes out when someone else uses the CI roughly.
Thanks for showing us the chain mail cleaner. I was curious about that. I use a pot scrub brush (nylon) and hot water mostly. Once a week I do use some soap, especially after frying a flour based breading on chicken or chops. Don't hurt nuthin'!
I love those palm scrubbies. I have a couple of them. You can really lean into it! My dad's a big woodworker and gave me some scrap ends, and we've carved out some nice heavy duty spatula length scrapers. I like those too to get off some of the big stuck on stuff. And then you get to reseason your scraper too!! LOL I may have to try the chainmail. Great video.
@@castIroncookware cool! I especially like those for when I clean a hot pan. I have the Lodge scraper, but it's really short and the length of the wood ones keeps my fingers at a safe distance. And with a sander, you can round the edges of the scraper any way you like to get into the corners, etc.
for most jobs those will work great. I let the pans in the video get a little to dried which was not a good idea but I wanted to show how to clean hard to clean pieces. it was pretty much a worst-case scenario.
I have used olive oil to season my cast iron skillet from the beginning… I have been delighted. Practically every video I have seen on seasoning cast iron cookware speaks against using olive oil. My experience is that olive oil works very well, is not sticky and does not leave a residue on the skillet. I re-season and re-heat the skillet after each use.
Great video, very helpful. Sorry I was looking at your sink, is that an enamel sink? I have one and it was looking pretty bad from the cast iron and other marks and I tried that Bar Keepers Friend and it works great. Just FYI
I think it is is probably polystone. At this point I don't think anything else can hurt it too much so I will try The Bar Keepers Friend. Thank you for the tip.
I never wash my cast iron, just scrub it with chain mail, wipe it out, wipe with damp rag, heat it up, add more seasoning wax....store it. My cast iron hasn’t seen water or soap in decades
Great information, do you have a buzzy wax link? And you need to buy flowers to say ‘I’m sorry for the white towel’😂 and thanks for showing what the pan look like after washing! I was thinking i ruined mine!
Yes, there is a link for BuzzyWaxx in the "Recommended Cast Iron Cookware Maintenance Products:" section on the video comments. The splotchy stains were from me waiting too long before cleaning but the seasoning isn't effected. The staining will go away after a couple of uses. The best results come from cleaning soon after use and not a day or two like I did here.
@@savannahv1808 I had 2 heart attacks in May of last year and need to use less fat when possible myself.You may have to give your seasoning a boost and do a seasoning round every now and then but there is a lot of oils in the food itself. Once the oils polymerize, it will stay on the pan and not add to your diet. Using heart healthy oils can help as well.
Be good to yourself! My pan looked like the video when I bought it, but having a hard time getting them to season! So I thought I ruined it buy not getting the seasoning to work!
@@savannahv1808 they will get better every time you use them. The sooner they are cleaned after use the butter. The pans in the video we're sitting for a couple of days which made them hard to clean and left them splotchy afterwards but that is an extreme situation.
Hey Steve, I noticed when you cleaned the cast iron sometimes where the food was stuck on and after it was cleaned there were spots on it. Does that hurt the skillet an any way? Is it alright after you season it again? I am reseasoning all my cast iron and I just want to make sure that is is ok... Thanks. Be blessed.
I had some discoloration because of the food sitting in the pan for so long. I usually do not wait that long before cleaning. I do you use a lot of Great Value products and that would be great if Walmart sponsored my Channel.
I'm Goin to get chainmail ?!? usually put mine on the stove w/a drop of soap & lil water.. Boil for a few min THEN when cools off a bit, scrub..dry& oil !! THANKS for great video
Thanks for the this video. I finally found the video on seasoning skillets on stove top. But what do I do about the marks left from a gas stove. Do I have to keep them? Or do I wash the bottoms again. It doesn't look as pretty as yours do. I don't know how to work this new phone. It's hit or miss trying to figure it out. Thank you so much for helping me clean and restore my mother's skillets. I have a Martin #8 hidden in the bunch. Thanks again, Debbie k.
Great video,bet you just scared a few people to death but it works just fine.I use a steam cleaning method with a wooden scraper right after cooking works pretty good,many thanks.!!!
I usually clean mine right after cooking as well and get much better results. there is a little bit of staining on my pieces that I left dirty for a little while which I don't particularly like but the stains will go away after I use them a few times.
The chainmail scrubber would fall into my disposal. I got one that was a red silicone sponge covered with chainmail. Safer on your garbage disposal. It cannot fit down the drain.
Id like to know where you found that "chain mail" scouring device. I saw one in an antique store but she wanted $75 for it...😁 PS, they have those little scrubbies at the dollar store, and if you want the soap to come out, all you need do is leave them on the counter top and the soap will come out all over it...😁
when i have stuck-on food, i boil water in the skillet/pot on the stove for a while, transfer it to my sink, and scrub w/a nylon brush & Dawn; has worked every time ... i see people using chains, but i'm not a fan of them ... i know you setup this video by leaving food in your pans, but i always clean my iron after a cook - i never let stuff sit in it long at all after a meal ... i need to find one of those nylon scrubbies you have
Wonder if one of those palm scrubbing brushes with a couple swatches of t-shirt secured to the bristles with a rubber band, could double as an effective dauber for spreading and wiping up oil in a 350 degree skillet?🤔
After I wash my cast iron skillets, I always heat them up before applying my buzzy wax or bacon grease, just because I'm concerned that they are fully dry before I apply wax/grease. You are not doing that here. Are you not concerned after drying with towel, that their may be residual moisture? Thanks.
Rust occurs when oxygen and moisture combine on the surface of the iron and causes oxidation. The oil blocks the oxygen from reaching the surface. For the first few layers of the seasoning process, this method helps to prevent flash rust. Once a few layers of seasoning has been applied, flash rust is not so much of an issue. If my oven is still warn, I will tend to put them in to speed up the drying process. With good seasoning layers, most water beads away fairly easy and towel dries really well.
Im gonna test these products . but first I'm gonna do most of the work with my palm scrubber . why would you do that?! we want to know how well they work , not how good of a finishing touches scrubber.
Thank you for the video. I'm sure it will help many people. I'm sure you noticed that when you keep food in a skillet for a while, it can stain/discolor your cast iron. Just so people will know, the seasoning wasn't removed by the soap.
I usually clean right after I use them and do not have any stains but they will go away after a couple of uses. I didn't think about mentioning that during the video. Thank you for commenting such a great point that the seasoning isn't effected by soap and the splotches are from waiting too long before cleaning.
Thank you for showing us all of these haven't seen some of those but use a lot of what you showed and agree ... Great video 😊☺️☺️
so glad i found your videos! i inherited a variety of cast iron pots, pans and skillets and was really unsure how to clean them up and restore them to use them. Grew up with a grandmother who used cast iron, loved it! am still on the hunt for a cast iron corn on the cob cornbread pan. very hard to find!
Love the chainmail. I've used several different methods over the years but after trying the chainmail, it's all I use. Soak a sticky pan in cold water to loosen the bits, scrub with chainmail, rinse with cold water and repeat until pan is smooth. Then take a wet hot rag and wipe clean before putting on the stove till it smokes and it's ready for hanging up until next use.
Enjoying your video's and learning too:)
The chainmail is a great tool and it rinses clean afterwards really east too.
My chain mail scrubber was a game changer for me. Works perfectly.
It is awesome!
Great video. Nothing wrong with using large items, shows how easy it is to clean.
I really like trying to use every piece that I have. Some of them set on the shelf for a little while though before they get used but I try not to forget them. The more they are used, the better they perform. I really do like getting out the large pieces. Maybe it's a guy thing.
I use paper towels mostly but when I have an accident the Lodge chain mail cleaner is awesome
here's my 2 cents, putting an inch of hot water and just warming, not boiling, it on the stove for 10 minutes will take off all that stuck food with out even scrubbing. stir/scrape it with a spoon and dump it outside, not in the sink. then i use my fav stainless steel springy scouring pad and hot water. i used to use copper pads but they flatten and lose the scrubbing action too fast. the springy stainless scrubber holds up forever. i often use soap on the outside of the pan where the grease drips. i really like your big dutch oven. i deep fry chicken in my 10" kettle for my cats once a week and i could really use that extra room as a time saver.
You are correct. Reaching a boiling temperature is not necessary. I need to try one of those stainless steel springy scouring pads.
A Paper Towel, Old wash Cloth is my go to cleaning tools. When it calls for a bit stronger cleaning tool. I lucked up on one of those Lodge Hard Plastic Scrubbers reduced, but use it mainly on my griddle pans. Overall Scrubber, I like to use soda caps, then toss them away. The Steel Wool comes out when someone else uses the CI roughly.
Regular maintenance is key. Like you said, sometimes other people may leave it in bad shape and you may have to step it up a notch.
Thanks for the info and the demostration👍🏻👍🏻
I will be using the chain mail a lot in the future.
Thanks for showing us the chain mail cleaner. I was curious about that. I use a pot scrub brush (nylon) and hot water mostly. Once a week I do use some soap, especially after frying a flour based breading on chicken or chops. Don't hurt nuthin'!
Mama said a little soap couldn't hurt! I think she was talking about me though. Lol
I love those palm scrubbies. I have a couple of them. You can really lean into it! My dad's a big woodworker and gave me some scrap ends, and we've carved out some nice heavy duty spatula length scrapers. I like those too to get off some of the big stuck on stuff. And then you get to reseason your scraper too!! LOL I may have to try the chainmail. Great video.
I'm going to have to try the wood scrapers myself. I'll do a little bit of woodworking. That sounds like a really handy tool.
@@castIroncookware cool! I especially like those for when I clean a hot pan. I have the Lodge scraper, but it's really short and the length of the wood ones keeps my fingers at a safe distance. And with a sander, you can round the edges of the scraper any way you like to get into the corners, etc.
@@kayakdan7013 thank you for the tips.
Good demos and reviews. Nicely Done. Thanks for sharing. 😎.
Hopefully I will get better at them as time goes. Every video is learning process. Thank you for your comments.
The palm scrubber is good for cleaning already clean pots and plates before using them
Good info! I just use the lodge brush & the plastic scraper.
for most jobs those will work great. I let the pans in the video get a little to dried which was not a good idea but I wanted to show how to clean hard to clean pieces. it was pretty much a worst-case scenario.
I have used olive oil to season my cast iron skillet from the beginning… I have been delighted. Practically every video I have seen on seasoning cast iron cookware speaks against using olive oil. My experience is that olive oil works very well, is not sticky and does not leave a residue on the skillet. I re-season and re-heat the skillet after each use.
If what you do works great, then stick with it. There's no reason to fix something that isn't broken.
What are you using in the video? I thought I heard you say "I use my buzzy"?
Hi mate great video thankyou. Is the a link for the palm scrubber can’t seem to see it. Keep the videos comping. Terry
Just picked up a #8 griddle like yours with the outset heat ring. Hope to having it looking as good as yours in the next few days.
Awesome! I use mine all of the time.
Great video, very helpful. Sorry I was looking at your sink, is that an enamel sink? I have one and it was looking pretty bad from the cast iron and other marks and I tried that Bar Keepers Friend and it works great. Just FYI
I believe it is polystone. At this point I don't think anything else can hurt it so I will try Barkeeper's Friend. Thank you for the tip.
I think it is is probably polystone. At this point I don't think anything else can hurt it too much so I will try The Bar Keepers Friend. Thank you for the tip.
@@castIroncookware try bleach and water overnight it will not hurt your sink barkeeper will scratch the finish
Great idea for a video! really enjoyed it.
Thank you and thank you for watching.
I never wash my cast iron, just scrub it with chain mail, wipe it out, wipe with damp rag, heat it up, add more seasoning wax....store it.
My cast iron hasn’t seen water or soap in decades
Thank you for the information.
You are so very welcome.
Great information, do you have a buzzy wax link? And you need to buy flowers to say ‘I’m sorry for the white towel’😂 and thanks for showing what the pan look like after washing! I was thinking i ruined mine!
I would also like to know how you feel about using water instead of fat, diet had to change and just want your opinion on it.
Yes, there is a link for BuzzyWaxx in the "Recommended Cast Iron Cookware Maintenance Products:" section on the video comments. The splotchy stains were from me waiting too long before cleaning but the seasoning isn't effected. The staining will go away after a couple of uses. The best results come from cleaning soon after use and not a day or two like I did here.
@@savannahv1808 I had 2 heart attacks in May of last year and need to use less fat when possible myself.You may have to give your seasoning a boost and do a seasoning round every now and then but there is a lot of oils in the food itself. Once the oils polymerize, it will stay on the pan and not add to your diet. Using heart healthy oils can help as well.
Be good to yourself! My pan looked like the video when I bought it, but having a hard time getting them to season! So I thought I ruined it buy not getting the seasoning to work!
@@savannahv1808 they will get better every time you use them. The sooner they are cleaned after use the butter. The pans in the video we're sitting for a couple of days which made them hard to clean and left them splotchy afterwards but that is an extreme situation.
Hey Steve, I noticed when you cleaned the cast iron sometimes where the food was stuck on and after it was cleaned there were spots on it. Does that hurt the skillet an any way? Is it alright after you season it again? I am reseasoning all my cast iron and I just want to make sure that is is ok... Thanks. Be blessed.
Occasionally you will have staining on the iron but it's not a problem whatsoever.
@@castIroncookware Thank you so much
Walmart need's to sponsor you. 😉👍 I kinda got scared when I saw those spots after soap wash the pans. Maybe a little bit of the season later came off?
I had some discoloration because of the food sitting in the pan for so long. I usually do not wait that long before cleaning. I do you use a lot of Great Value products and that would be great if Walmart sponsored my Channel.
I'm Goin to get chainmail ?!? usually put mine on the stove w/a drop of soap & lil water.. Boil for a few min THEN when cools off a bit, scrub..dry& oil !! THANKS for great video
Boiling is a great method especially for stubborn issues.
They should launch a Facebook group for men doing the dishes.
I'm sure Facebook hs plenty of groups for unmarried men.
Great video. I always have a hard time removing caked on debris.
The chain mail works great!
Thanks for the info! I was wondering how well the chain mail cleaner worked
I will be adding the chain mail to my regular cleaning regimen especially for the tough jobs. Great product!
Thanks for the this video. I finally found the video on seasoning skillets on stove top. But what do I do about the marks left from a gas stove. Do I have to keep them? Or do I wash the bottoms again. It doesn't look as pretty as yours do. I don't know how to work this new phone. It's hit or miss trying to figure it out. Thank you so much for helping me clean and restore my mother's skillets. I have a Martin #8 hidden in the bunch. Thanks again, Debbie k.
I would not worry so much about the marks on the outside on the bottom. The color should feel in eventually.
Great video,bet you just scared a few people to death but it works just fine.I use a steam cleaning method with a wooden scraper right after cooking works pretty good,many thanks.!!!
I usually clean mine right after cooking as well and get much better results. there is a little bit of staining on my pieces that I left dirty for a little while which I don't particularly like but the stains will go away after I use them a few times.
The chainmail scrubber would fall into my disposal. I got one that was a red silicone sponge covered with chainmail. Safer on your garbage disposal. It cannot fit down the drain.
Those sponges wit chain mail work great too.
Id like to know where you found that "chain mail" scouring device. I saw one in an antique store but she wanted $75 for it...😁 PS, they have those little scrubbies at the dollar store, and if you want the soap to come out, all you need do is leave them on the counter top and the soap will come out all over it...😁
I’ve seen them at Walmart and target
@@samanthashane4567 Thankyou, I shall be looking there..
Should the scrubby be made with boar bristle?
As long as it is not metal, you should be fine. The tougher the better.
when i have stuck-on food, i boil water in the skillet/pot on the stove for a while, transfer it to my sink, and scrub w/a nylon brush & Dawn; has worked every time ... i see people using chains, but i'm not a fan of them ... i know you setup this video by leaving food in your pans, but i always clean my iron after a cook - i never let stuff sit in it long at all after a meal ... i need to find one of those nylon scrubbies you have
I think that I got mine a Walmart for a few dollars. I am about ready to replace it with a new one.
Wonder if one of those palm scrubbing brushes with a couple swatches of t-shirt secured to the bristles with a rubber band, could double as an effective dauber for spreading and wiping up oil in a 350 degree skillet?🤔
Good idea to try.
@@castIroncookware
For a $3 buck investment it's certainly worth a try. That oil gets pretty hot and I need my fingers for playing bass.🎸😄
After I wash my cast iron skillets, I always heat them up before applying my buzzy wax or bacon grease, just because I'm concerned that they are fully dry before I apply wax/grease. You are not doing that here. Are you not concerned after drying with towel, that their may be residual moisture? Thanks.
Rust occurs when oxygen and moisture combine on the surface of the iron and causes oxidation. The oil blocks the oxygen from reaching the surface. For the first few layers of the seasoning process, this method helps to prevent flash rust. Once a few layers of seasoning has been applied, flash rust is not so much of an issue. If my oven is still warn, I will tend to put them in to speed up the drying process. With good seasoning layers, most water beads away fairly easy and towel dries really well.
I have a 5 qt Dutch oven marked "Taiwan". Is it dangerous to my health. Is it worth keeping?
If its cast iron it should be fine.
i like boiling water in the pan to steam the grim away
when i use my chainmail on a warm pan with hot water,i gotta move quick,because it burns my fingers.
It's a good thing it cleans up quicker when it's warm.
Your Wife obviously isn't home when You clean those pans !
Why dont you put the pans on the range and get the pans dry then re oil them.
I usually do add a little oil if it needs it before storage. That way it will be ready for the next use.
Im gonna test these products . but first I'm gonna do most of the work with my palm scrubber . why would you do that?! we want to know how well they work , not how good of a finishing touches scrubber.
So many cast iron videos. Sorry, as soon as you broke out the SOS pad, I had to change the channel…
I’ll skip the soap thanks.