Thanks for the video. I have many old vintage cast iron skillets. I keep a lye bath and a vinegar bath in case I need them. I generally season cast iron in the oven, generally 4-6 coats of seasoning, then I use the skillet every day for the next 30 days. I make my own paste which I use to season my pans.
I want to be able to re-season on the stove but I just got a new smooth top stove and don’t want to ruin it. I guess I could season it in the stove with an old rack I kept and put a large baking sheet Inder the pan? Paid to much to ruin my new top. lol. Could I do the same thing on a nuwave single induction burner? Thx
We have a glass top and do it on the top with no problem. You can season or re-season cast iron anywhere you can heat up the cast iron. The general Idea that it takes to season cast iron is you warm up the metal the pores open up and you interduces oil and when the metal cools back down the oil gets trapped and become hard and allows to be non stick. As for using the nuwave i would say give it a try i think it would work.
Thank you from France🇨🇵 Got my very first Lodge skillet at Christmas. I love everything coming from the US so really wanted to get rid of all my teflon pans and skillets. Your video will surely help me here. Done 4 seasoning so far and God I love my lodge now. I used canola oil coz that is all I had left but will definetly look for grapeseed oil. Got few question here...since french do not keep their lard fat (I will from now 😊) how long can it be stored and used? Other question I love love love how you displayed your cast iron skillets on your wall, what have you done so that your wall don't colapse coz that must be very heavy, right? Once again thank you..and..I almost forgot Happy New Year to you both !! Take care, Sebastian from Paris, France.
Thanks for the comments. I keep the bacon grease on the counter all the time, it will last for a long time have never had it go bad yet. As for the wall you can see that i reinforced the wall with 2x6s. I wanted the mounts off the black iron pipe to be screwed right into the 2x6.
Burning is the best way to damage your cast iron. Though that was bad enough, then you used a wire wheel. Lye will remove 100 percent of crud. You left old crud inside cooking area. You can do what you want to your pans, but please teach people the right way.
I wouldn't recommend leaving iron in vinegar for longer than one day I've found around 10-12 hours is plenty any more than that it will eat the good iron I've found too with the newer field cast iron a 30 min stack in vinegar helps the seasoning come out more even
you can butcher modern cast iron all you want BUT theres no way id follow this advice for restoring vintage cast iron. burning off the build up and using wire wheels will destroy any and all value of antique cast iron. much safer and easier ways of doing this
There is a lot of people that do it this way and have for years. the heat doesn't hurt the cast iron and using the wire wheel softly doesn't hurt it either.
I got the impression this was a way to restore ruined pans or redo the seasoning. If the antique is in good condition then wouldn't this be unnecessary?
Thank you so much for sharing the details in a simple way for me to finally understand this!
You are so welcome!
Yes , looking at getting my first cast iron skillet, brilliant information
Glad to be of help.
Like your "pan hanger," setup. Solid and no-frills, it fits cast iron pots/pans perfectly.
Thanks, we do what we can where we are at. We just look out of the box for different ideas.
Thanks for the video. I have many old vintage cast iron skillets. I keep a lye bath and a vinegar bath in case I need them. I generally season cast iron in the oven, generally 4-6 coats of seasoning, then I use the skillet every day for the next 30 days. I make my own paste which I use to season my pans.
Cool, it would be nice to hear what your paste is made of.
My seasoning paste is made of locally sourced beeswax, organic avocado oil and organic safflower oil.
Thank you.
Thanks for sharing. 👍
thanks for watching. Hope you enjoyed.
I want to be able to re-season on the stove but I just got a new smooth top stove and don’t want to ruin it. I guess I could season it in the stove with an old rack I kept and put a large baking sheet Inder the pan? Paid to much to ruin my new top. lol. Could I do the same thing on a nuwave single induction burner? Thx
We have a glass top and do it on the top with no problem. You can season or re-season cast iron anywhere you can heat up the cast iron. The general Idea that it takes to season cast iron is you warm up the metal the pores open up and you interduces oil and when the metal cools back down the oil gets trapped and become hard and allows to be non stick. As for using the nuwave i would say give it a try i think it would work.
Thank you from France🇨🇵 Got my very first Lodge skillet at Christmas. I love everything coming from the US so really wanted to get rid of all my teflon pans and skillets. Your video will surely help me here. Done 4 seasoning so far and God I love my lodge now. I used canola oil coz that is all I had left but will definetly look for grapeseed oil. Got few question here...since french do not keep their lard fat (I will from now 😊) how long can it be stored and used? Other question I love love love how you displayed your cast iron skillets on your wall, what have you done so that your wall don't colapse coz that must be very heavy, right? Once again thank you..and..I almost forgot Happy New Year to you both !! Take care, Sebastian from Paris, France.
Thanks for the comments. I keep the bacon grease on the counter all the time, it will last for a long time have never had it go bad yet. As for the wall you can see that i reinforced the wall with 2x6s. I wanted the mounts off the black iron pipe to be screwed right into the 2x6.
He has a cool video showing step by step the reinforcement process of the Wall and the hanging pans.
I use a smoker to season.
Sounds like a cool idea.
Burning is the best way to damage your cast iron. Though that was bad enough, then you used a wire wheel. Lye will remove 100 percent of crud. You left old crud inside cooking area. You can do what you want to your pans, but please teach people the right way.
Thanks for the tip!
I wouldn't recommend leaving iron in vinegar for longer than one day I've found around 10-12 hours is plenty any more than that it will eat the good iron I've found too with the newer field cast iron a 30 min stack in vinegar helps the seasoning come out more even
How are you not burning your hand over that grill?
Well Indie I kinda wondered the same thing, and came to the conclusion that he must be a Trump supporter. no sense at all.
Thanks for your concern! I always make sure to use the right tools and practice safe grilling techniques to avoid any accidents.
He uses hand protection. Like pot holders or gloves.
@@colinvannbohemen11 We have made it a point to leave politics out of our channel and will thank you to do the same.
you can butcher modern cast iron all you want BUT theres no way id follow this advice for restoring vintage cast iron. burning off the build up and using wire wheels will destroy any and all value of antique cast iron. much safer and easier ways of doing this
There is a lot of people that do it this way and have for years. the heat doesn't hurt the cast iron and using the wire wheel softly doesn't hurt it either.
I got the impression this was a way to restore ruined pans or redo the seasoning. If the antique is in good condition then wouldn't this be unnecessary?