Hilarious: that is what I said, almost to the word, when the video thumbnail came up. I even showed it to my partner and told her: I want my cast-iron skillet advice to come from a guy like this! It was after watching another video that gave such poor advice, even I knew it was wrong and I haven't been at this for very long at all. That said, I'm not convinced this qualifies as seasoning compared to a whole hour in the oven at 450F. Can the oil polymerize in such a short time on the stove top?
This video was a life saver. I accidentally stripped the seasoning on my lodge and this video helped me get my non-stick coat back. Before I watched it, I unfortunately followed the advice of another RUclipsr and I thought I seasoned it correctly only to have have my eggs stuck all over the skillet. Thank you kindly, sir!
I've never knew cast iron pan could be seasoned that way, That was so easy!! I'm going to be trying your method. Also, cool bacon grease container. Thanks Mike👍
Believe it or not I stumbled on a stainless steel grease pot just like that at dollar general in the kitchenware section. I snagged it right up. Even had the strainer under the lid.
I've watched a couple of your videos now and must say of the 4,958 or is that 4,959, think I lost count, cast iron videos you are the best. Common sense, no bull just the facts correct facts. Keep them coming.
Well, I sure appreciate that, my friend! I don’t know all there is to know about cast iron, but I try to share what I do in hopes it will help someone. We all had to start at the beginning, lol!
Hello Mr. C.I., I'm thanking you for this lesson. I have a dual-stubby-handled cast iron pan I've been making deep-dish pizza in. Family wants this once a week... and you know what tomato sauce does to a good seasoned finish. Well I took your advice here and used my high-heat propane cooker outside because smoke in the house is just not gonna work. Let me say your advice works like a charm. After cooking a month's worth of pizzas the walls of the pan start turning pale from the acidity of the tomatoes. This is when I take her out back and show her a quick hot time :) This will be especially good for when the summer heat returns. Great tip for a speedy and effective seasoning! Cheers BTW: this is so effective I do my whole batch of cast Iron in the time it takes to finish my cup of coffee
I'm glad you found us, too, and congratulations on your new grill pan! If you ever have any questions about cast iron, don’t hesitate to reach out to me anytime, and I’ll do my best to help you if we can, ok!?
Thank you for sharing this tip. In the summertime I don't want to heat up my kitchen with the oven so doing this on the stovetop makes it much better. I also watched your video about cleaning the cast iron with salt. Now I'm all set to take care of my beautiful cast iron cookware.😊
You’re welcome, and thank you too for sharing this with us, my friend! I’m happy to hear these videos helped you! If you ever have any questions or need help, don’t hesitate to reach out to me anytime, and I’ll do my best to help you, ok!?
I am learning so much from your channel. If I had known this when I had my 1st cast iron I probably would still have it today. The one I have now hopefully I won't ruin it.
Ty so much for your video and really explaining the process of cleaning and seasoning Cast iron pans. I’ll be honest I’ve owned a couple of cast iron pans and had no idea how to wash them because I was told not to do that by many people. I didn’t know the seasoning process either. I’ve looked at videos and they didn’t provide the info I needed but then I found yours by accidentally Luck. Now I know what to do. Ty again!
You’re welcome, Jancy, and thank you too, my friend! I’m glad you found our video, and even happier it helped you! If you ever have any other questions, please don’t hesitate to reach out to me anytime, ok!?
Heyo Mike thanks for sharing a detailed description on how to season your Cast Iron skillet. Hope you and Teresa have a great weekend, take care, stay safe and be good. Cheers!
That’s great news!! You’re welcome, my friend, and thank you too for stopping by and checking it out! If you ever have any other questions about cast iron, don’t hesitate to reach out to me, ok!?
I do the cleaning and maintenance on my cast iron. This is all I do. Thank you for the info, Mike. I will add this to the play lists. Stay safe and stay cool
Mike. Missed this when you posted it but watched it Thursday night. I really enjoy short educational videos like this one. You did an excellent presentation….Dan
Well, thanks, Papaw Dan! I am trying to help eliminate fears and failures when it comes to cast iron! It’s not as hard as some think it is. And it’s not as complicated as some make it out to be!
This was so helpful! Thank you so much! Sometimes it's just too much to tie up the whole oven with a full-on seasoning of the cast iron, but I could easily do this this weekend. Thank you for this excellent video!
No smoke skillet seasoning? Awesome! Sometimes my grandmother would fill the house with smoke seasoning her skillets. Her skillets were lost for the last six years. I recently found them , cleaned them , and seasoned them. I am sure they will serve me as well as they served my grandmother. Clara Ellison 2/3/23 - 6/23/17 We love you and miss you. Rest In Peace
That is an awesome story, and thank you for sharing it with us, my friend!! I know you will treasure those pieces of cast iron! May your grandmother rest in peace!
I just got my first cast iron and wanted to add some more seasoning. But cooking in the oven for an hour seemed like a project this video is great! Thank you!
Yes, it is an easy way to maintain your pans without having to bake them as often. I still bake mine off a few times a year, but this keeps them in good shape!
I really like this method. Seems easy enough. I swear Everytime you do these videos, it sounds like you really know what you are talking about. Lol. 😁😎. Nicely Done. Thanks for sharing. 😎.
Some fruitcake said you can never wash your skillet with soap, is that true or false ? I'm guessing it's false because if you don't use soap then why even bother washing a skillet out
Thanks Mike, that was a good instruction video. I season mine that way a lot of times after I finish cooking. It’s similar to the way you would season a Blackstone griddle.
You’re welcome, Dave, and thank you too, my friend! It’s really just maintenance after the initial seasoning that keeps them in great shape, isn’t it!?
As you mentioned, when you "season" a cast iron skillet in this way, you are actually installing a "non-stick" plastic coating onto the cooking surface that is VERY similar to "TEFLON." For nerds only: My father was a Mfg. Engineer for "Signal Products" in the 1970's. They were primarily a manufacturer of "Injection Molded" plastic. If you have ever built a plastic scale model, that is an "injection molded plastic." A mold is cut out of a block of steel. The plastic, which is made from heated oil, just like in our skillets, is received in "pellet form." The pellets are melted and "injected" into the mold to form the desired product. The number of products that you may buy at Wal-mart, that are made this way is staggering. In addition to models, there are, dollies, balls, Frisbees, pancake turners, toilet brushes, coat hangers, etc. Back, when my father worked there, fifty (50) years ago, they had just introduced a brand new product. Low-profile Amber-colored reflectors. You can now see these, if you drive at night, along any major highway in the world. They are often attached, with epoxy to the side of concrete lane dividers or cut into the road asphalt to clearly delineate lines at night.
Thank you Sir for making seasoning cast iron pans easier to do, it is exactly the same process as seasoning a wok except the beginning part where heating a wok for a long time without oil for it to change colour. but seasoning with oil part is exactly the same. the same technique can be used on carbon steel pans or stainless steels too. i am still waiting for my lodge LCC3 and 8-inch duck design skillet to arrive. cant wait to do this with the vege oil i have.
Got a tip for how to deal with fairly new modern cast iron skillets that have a spot that just seems to continously, quickly repel the oil (leaving a matt dry spot) every time, not just ehen hot but even when the skillet is barely above room temp.
Yes, it is Lodge, but they put the Cracker Barrels logo on them to sell them in their restaurants. Lodge makes enameled cast iron too. Not sure if that's what you mean by fine ironware?
@@MrCastIron I meant to say fine black ironware. I wouldn't be much interested in cast-iron enamelware, it crazes on me and so therefore it doesn't suit my style of cooking. I need something that can take abuse and keep coming back. I much prefer black iron, it can take any amount of heat, it's relatively inexpensive and it lasts for generations!
Oh, ok, I’m with you now. I’m not too keen on enamelware either. Teresa thinks we should get one, but all I would do with it is boil taters or something like that.
Love your video I learn a lot! My last video was a old Griswold restoration by electrolysis, maybe let me know how I Did, wished I could find a lid for it though. Take care Little Art
I sincerely hope I don't come across as a douche for saying this, because my only intent is to share helpful info. There are objectively better options than lard when it comes to cast iron seasoning. One of the main issues with lard (and bacon grease, for that matter) is that it can go rancid. This is less of a concern if you cook with your cast iron frequently. But if a lard-seasoned pan sits unused on a shelf, the lard can, and eventually will, go rancid. The main problem with lard/bacon grease/animal-based fats is that they are high in saturated fat. Unsaturated fats (flaxseed oil, veg. Oil, peanut oil and plant-based oils in general) are much more reactive, in terms of chemistry, than saturated fats. Because of this, when heated, unsaturated fats will oxidize and form the polymerized chains that properly season cast iron. This seasoning fills in the pan's pores and crevices with a hydrophobic (repels water) layer that prevents water-soluble proteins from sticking to the pan. But anyway, sorry for all the boring technical stuff, just wanted to share some info that could hopefully be beneficial to you or someone else who reads this.
@@Mr._Lister_The_Sister_Phister he is doing it the old ways like he grew up. We had cast iron from way back . Who would use a pan with out washing it first if they have let it sit for weeks? This is the way I did it all my life. Most families years ago use their cast iron every day on a wood cook stove. I don't know of anyone who got sick doing it this way. I guess some of us are old hillbillies 😂 but everyone has to do things their own way. And it's ok . 😁
Yes, and yes, lol! After washing it, I wipe it out and add a little oil, and heat it up on the stove until it begins to look dry. At that point, I add a little more oil, wipe it around, and repeat the same process. And then I put it away until I'm ready to use it again.
I don't even use soap. I just let it cool a bit so i can touch it and then run it under warm water and use a plastic brush to clean it. Then I wipe it dry and throw it on the stove. A lil vegetable oil or beef tallow and wipe it around till it's just a thin coat on the whole inside and heat till it smokes. Turn the burner off and leave it till it's cool. Then I put it away till the next meal. The more you cook in these the better they get. When I first got mine years ago I always used either plenty of oil or lard or tallow or butter when I cooked. They started to get pretty smooth rather quickly and now years later they're smooth as glass, black and shiny. I cook only on cast iron though so they get used at least once a day, usually more.
Yeah, I hear you on this!! What you shared here is almost exactly what I do too. Cooking is the best thing that can happen to cast iron seasoning without ever having to sand or grind on it to get it into great shape! Thanks for sharing this with us, my friend!!
Love it Mike. Great tip for doing this on a stove. One question I have a glass top stove. Will CI break it and can I do this just like you did? 😉😂😂😂 Sorry buddy just had to do that.
As you suggested, I perform this "stovetop seasoning" on my skillets after every cooking and cleaning session. I have a related question: I have a cast iron lid for my 10" skillet, which I sometimes use. How do you recommend to get the lid hot enough to perform "stovetop seasoning"? I have tried putting it on the skillet and heating both, but I believe that the skillet gets too hot before the lid gets hot enough. Should I put the lid directly on the burner? What are your thoughts? And, while we're talking about lids... :-) What are all those points for, that stick down inside the lid?
Great questions! Yes sir you can put it directly onto the burner especially if it’s gas. The bumps on the lid are called knuckle busters lol! No actually they are blasters. When the moisture rises as you are cooking, the steam catches onto those and drips onto your food keeping it moist. Here’s a video I did that may help: How To Season A Cast Iron Skillet On The Stove ruclips.net/video/Q4gjk7_SXMs/видео.html
I believe cast iron cook ware is the best and lasts the longest. You also can get a micro dose of iron or so I have heard from the micro bits that naturally flake off over time. I would like to own some different cast iron pieces.
You are so right my friend and I’m right there with on believing cast iron is the best thing you can cook with! I have several different types of cookware that I use regularly but if you are looking for more you’re welcome to check out our store to give you a few ideas. Click here to see what we suggest Check out this page from Mr. Cast Iron www.amazon.com/shop/mr.castiron?ref=inf_own_mr.castiron. And if you have any questions please don’t hesitate to reach out to me anytime. Have a great day, my friend!
My husband swears I don't have to wash out my skillet after cooking with it. "My grandmother just wiped it out with a towel and left it on the stove." Do you recommend this as OK to do when there is no baked on food bits left in the skillet? Thanks, and I LOVE your videos.
You’re welcome, and thank you, too, for such a great question! It’s okay, I reckon, and I have done it more than once, but I usually rinse it out and dry it, then add a tiny amount of oil and wipe it out.
Only reason to wash is if you have a lot of stuck on bits from insufficient heat/oil. A well seasoned pan used properly only needs a washcloth wipe while hot and re-oiled while hot (use oven mits). The iron is well over 160ºF so will kill every common bacteria. If needed use a coarse bamboo bristle scrub with some coarse salt, hot water rinse and washcloth oil while still hot.
Hello! Good evening, I tried doing this method but since I was using a glass ceramic stovetop and it was all going swell until I let it sit a bit too long on too much of a high heat and I burned the seasoning away :( All I have now is some black residue from the lard I used but I’ll eventually try again after the pan cools down, well first I’ll remove any unwanted soot and scum from the pan with baking soda and wash it with water and soap before starting all over again Thank you for this video.
Thanks for sharing this with us, my friend! I hate to hear this happened to you. But yes, if it stays too long, it can turn the skillet a grayish color, and you will need to add some more oil and heat it into the pan. I hope this helps. Let me know if we can ever help you with anything else, ok!?
In my house we don't have an oven, only a glass stove top. I just got a lodge cast Iron double sided griddle and I like to keep my diet real simple, I will be cooking beef in it almost every time and the occasional breakfast spread. been looking for a method to season that doesn't require an oven and I think I'm gonna use this video as my starting point. Do you recommend seasoning after every cook especially since I don't have an oven?
That’s great!! Thanks for sharing this with us, my friend!! Yes, this video will help, and as you keep cooking your meals with some type of oil, that will add layers of seasoning to your griddle too!
do u HAVE to wash ur skillet after every cook? what if ur gonna cook again for the next meal several hours or days later, so u dont bother with the washing? will that be an issue?
It just depends on what you cook in it. I cook bacon in the mornings and leave the bacon grease in there sometimes for a couple of days before removing it and cleaning the skillet. If it’s something like eggs, yes, I clean it every time! Thanks for asking a great question, my friend!
Everytime I cook with cast iron I scrub and use hot water to makesure its clean before I eat, I heat up the cast iron and season on the stove top. A seasoned pan will clean up very easy , its a good habit to clean right away.
Great & easy to do video! I’ve been using the oven method for a few months now that I started a collection of cast irons. Although, I have been running into an issue of flaking on a couple of newer Lodge pans that I sanded smooth on the inside using grape seed oil. What are your recommendations for flaking?
Thanks, Adam! Sometimes flaking is simply caused by not completely drying the skillet before adding the oil and the trapped moisture causes it to flake. Also, different smoke-point oils can cause flaking.
Lard, tallow or bacon grease are great IF you cook on them every day, or most every day. If you use them only occasionally, and especially if you cover them, the grease will turn rancid.
Do those special edition cast pans have hot spots? I would like to have some of those if my Supervisor would allow me to hang them up so I can actually see the designs
That’s a good question, and thanks for asking, my friend. The signature pieces cook as well as the others, so I wouldn’t be afraid to use them. You will just have to convince your supervisor now, lol!
I'm the lucky recipient of a 12" Lodge cast iron skillet that a friend's neighbor was *throwing away* this morning!! It was actually in a trash bag set out at the curb beside the full can. Who throws away a perfectly good skillet?? Anyhow, it had a little rust from some moisture in the bag and I cleaned it out with a scrubby in the sink, but when I went to season it, I can see a couple of rough patches -- 2 of 'em, about the size of a silver dollar each, where the condensation in the bag had puddled overnight (?). Do I need to do anything special to rectify the situation or do I just start using it and keeping it all seasoned? And one more question: when you say "clean" your skillet, what do you mean? I haven't used cast iron in *decades* and I used a cellulose sponge with a scrubby on one side with Dawn for my stainless and my non-stick pots, but I get the idea that might strip the seasoning on this new-to-me Lodge. What do you think? And thanks so much for your simple and encouraging video.
Congratulations and great save Missy! I love to hear stories like this! As far as cleaning it, a scrubby and a little Dawn and your good to go. If the rust doesn’t come off you can use some vinegar and baking soda. After you get it clean…start cooking away my friend! Let me know how it cleans up and what you had to do, ok!!??
@@MrCastIron Excellent news: I made nachos in the skillet the first night (trying to re-crisp some kinda soggy leftovers from a restaurant) and adding some new chips & melting cheese & jalapenos on top of 'em, and I reheated some leftover pizza last night. The skillet wiped clean with no bad "stickage" after either one, even on the spilled or dripped cheeses so I think we have a winner. I still see what look like some dime-sized dull places in the corner of the skillet where the bottom meets the sides, but I'm just going to carry on and see how it goes. Thanks again for the encouragement! P.S. That thing is HEAVY!! I have to use Ove Gloves on both hands to wrangle that beast.
That’s cool, Missy!! Keep on keeping on, my friend, and if you ever have any questions, don’t hesitate to reach out, and I’ll do my best to help you ok!!??
The oil gets in the pores as it heats up and it's not seasoned until the pores close up. Then it's ready . The oil in the pores is the reason it won't stick. I love cast iron ! Cooked on them all my life . I do mine like he does . My skillets are ready when I need them.
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To get one of those Lodge Silicone Potholders, you can grab one here amzn.to/38R3Hlx.
I will only trust men who look and sound like him when it comes to cast iron maintenance. Thank you cast Iron wizard.
LOL! You're welcome Colton! Thank you my friend!
Hilarious: that is what I said, almost to the word, when the video thumbnail came up. I even showed it to my partner and told her: I want my cast-iron skillet advice to come from a guy like this! It was after watching another video that gave such poor advice, even I knew it was wrong and I haven't been at this for very long at all. That said, I'm not convinced this qualifies as seasoning compared to a whole hour in the oven at 450F. Can the oil polymerize in such a short time on the stove top?
Y’all are cracking me up!
I occasionally do this to some of my cast iron. I enjoy your videos, and you remind me of my brother. You have similar accents.
Saw the video and immediately thought “that dude knows what he’s talking about”
Idk why, but i instantly trust this gentleman with my life
I like the bacon grease idea better than the cooking oil idea.
I will use this man's method from now on
This video was a life saver. I accidentally stripped the seasoning on my lodge and this video helped me get my non-stick coat back. Before I watched it, I unfortunately followed the advice of another RUclipsr and I thought I seasoned it correctly only to have have my eggs stuck all over the skillet.
Thank you kindly, sir!
You’re welcome, Kyle, and I’m happy to hear you were able to get it back into good shape!
This method seems to be easier than the oven method. Easier than taking the pan in and out of the oven.
I've never knew cast iron pan could be seasoned that way, That was so easy!! I'm going to be trying your method. Also, cool bacon grease container. Thanks Mike👍
Yes sir! It works great, and it’s so easy to keep your pans in good shape! Thanks brother!
Believe it or not I stumbled on a stainless steel grease pot just like that at dollar general in the kitchenware section. I snagged it right up. Even had the strainer under the lid.
That’s cool Robin!!
I've watched a couple of your videos now and must say of the 4,958 or is that 4,959, think I lost count, cast iron videos you are the best. Common sense, no bull just the facts correct facts. Keep them coming.
Well, I sure appreciate that, my friend! I don’t know all there is to know about cast iron, but I try to share what I do in hopes it will help someone. We all had to start at the beginning, lol!
Perfect tips on keeping your cast iron seasoned and looking good Mike! Bacon grease is certainly a wonder when it comes to cast iron!
You got that right Charley! Bacon grease has been keeping my skillets looking good for years now lol! Thanks again brother! Have a great weekend!
Good stuff here, tnx. Was hoping the Luis J. Cast Iron Cooking interview was up but looks like I got a couple of days. Can't wait.
Yes, this Sunday night if he is still on board. I haven't been able to reach him, so I'm not sure. If you have a way, have him contact me.
@@MrCastIron I need to catch up on his vids so maybe then if I comment I'll stick that in.
Ok, I sure appreciate that!
Hello Mr. C.I., I'm thanking you for this lesson. I have a dual-stubby-handled cast iron pan I've been making deep-dish pizza in. Family wants this once a week... and you know what tomato sauce does to a good seasoned finish. Well I took your advice here and used my high-heat propane cooker outside because smoke in the house is just not gonna work.
Let me say your advice works like a charm. After cooking a month's worth of pizzas the walls of the pan start turning pale from the acidity of the tomatoes. This is when I take her out back and show her a quick hot time :)
This will be especially good for when the summer heat returns.
Great tip for a speedy and effective seasoning! Cheers
BTW: this is so effective I do my whole batch of cast Iron in the time it takes to finish my cup of coffee
Good deal Wayne! I’m glad you shared your experience with us my friend!!
I could listen to you all day. Thank you my friend!!
I appreciate that, my friend!
Thank you Sir, this method is a time saver, and is as good as oven seasoning, when adding more seasoning to the flat cooking side of a skillet.
You’re welcome, John!! Thanks for stopping by and checking it out, my friend!!
So timely i found this video. Just got my small grill pan for camping. Thanks!!!
I'm glad you found us, too, and congratulations on your new grill pan! If you ever have any questions about cast iron, don’t hesitate to reach out to me anytime, and I’ll do my best to help you if we can, ok!?
Thank you for sharing this tip. In the summertime I don't want to heat up my kitchen with the oven so doing this on the stovetop makes it much better.
I also watched your video about cleaning the cast iron with salt. Now I'm all set to take care of my beautiful cast iron cookware.😊
You’re welcome, and thank you too for sharing this with us, my friend! I’m happy to hear these videos helped you! If you ever have any questions or need help, don’t hesitate to reach out to me anytime, and I’ll do my best to help you, ok!?
I am learning so much from your channel. If I had known this when I had my 1st cast iron I probably would still have it today. The one I have now hopefully I won't ruin it.
That’s cool! I happy to hear that!
Fantastic tutorial on cast iron seasoning Mike and I love the bacon can too 🥓🥓🥓!
Thanks, Patrick! Yes, that ole can has a lot of history to it!
Ty so much for your video and really explaining the process of cleaning and seasoning Cast iron pans. I’ll be honest I’ve owned a couple of cast iron pans and had no idea how to wash them because I was told not to do that by many people. I didn’t know the seasoning process either. I’ve looked at videos and they didn’t provide the info I needed but then I found yours by accidentally Luck. Now I know what to do. Ty again!
You’re welcome, Jancy, and thank you too, my friend! I’m glad you found our video, and even happier it helped you! If you ever have any other questions, please don’t hesitate to reach out to me anytime, ok!?
Heyo Mike thanks for sharing a detailed description on how to season your Cast Iron skillet. Hope you and Teresa have a great weekend, take care, stay safe and be good. Cheers!
You’re welcome and thank you too, Stephen! Take care buddy!
Easiest video instruction so far
Oh my god, thx a lot sir, i dont have an oven so i was afraid i cant season my cast iron pan, but your explanation helps me a lot. Thank you so much
That’s great news!! You’re welcome, my friend, and thank you too for stopping by and checking it out! If you ever have any other questions about cast iron, don’t hesitate to reach out to me, ok!?
Love that new cast iron Mike! We’re huge fans of Cracker Barrel as we have one right near the house.
Thank you, guys! Teresa and I like their restaurant too! Great food and the store is nice too! Have a great weekend!!
I do the cleaning and maintenance on my cast iron. This is all I do. Thank you for the info, Mike. I will add this to the play lists. Stay safe and stay cool
Yes, it works perfectly! Thanks again, Sean! Have a great weekend buddy!
Mike. Missed this when you posted it but watched it Thursday night. I really enjoy short educational videos like this one. You did an excellent presentation….Dan
Well, thanks, Papaw Dan! I am trying to help eliminate fears and failures when it comes to cast iron! It’s not as hard as some think it is. And it’s not as complicated as some make it out to be!
Great tutorial Mike!! My grandma always did hers in the oven..so good to know you can do it on top of the stove!
Thanks, Karen! Yes it’s easy to do on the stove, but I still season them in the oven too!
Thank you mate, you’re the best 👍
You’re welcome, and thank you too, my friend!
Thanks for the video. Been using this method successfully to season my Lodge skillets since I first saw your video. I use grape seed oil.
Sounds great! I am very happy to hear this and thanks for letting me know!
I do this after just about every cook. Great advice. Love like that is what makes castiron such a joy to use.🤘🖤🤘
Thanks, Lee! Yes, it's a little cast iron love is what makes the world go around, lol!!
This was so helpful! Thank you so much! Sometimes it's just too much to tie up the whole oven with a full-on seasoning of the cast iron, but I could easily do this this weekend. Thank you for this excellent video!
You’re welcome, and thank you too! Yes, it’s so much easier to do, and you don’t heat the house up either!
Hi Mike, you got yourself a new subscriber from Colombia. Thank you for all the great videos.
Awesome!! Welcome, my friend! If you have any questions or if I can ever help you in any way, don’t hesitate to reach out to me anytime, ok!!??
Just started using Cast Irons, nice explanation, thank you
You’re welcome anytime my friend!!
No smoke skillet seasoning? Awesome! Sometimes my grandmother would fill the house with smoke seasoning her skillets. Her skillets were lost for the last six years. I recently found them , cleaned them , and seasoned them. I am sure they will serve me as well as they served my grandmother.
Clara Ellison 2/3/23 - 6/23/17 We love you and miss you. Rest In Peace
That is an awesome story, and thank you for sharing it with us, my friend!! I know you will treasure those pieces of cast iron! May your grandmother rest in peace!
I just got my first cast iron and wanted to add some more seasoning. But cooking in the oven for an hour seemed like a project this video is great! Thank you!
Thanks much! God bless your RUclips channel.
You’re welcome, and God bless you too, my friend!
That's my daily cookware. Has been for years. Thanks for the video.
You're welcome! Thanks for checking it out, my friend!
I always enjoy rewatching these excellent videos especially when I am doing pan seasoning maintenance
I've never done it on a stove before. Seems easy enough.
Yes, it is an easy way to maintain your pans without having to bake them as often. I still bake mine off a few times a year, but this keeps them in good shape!
Great cast iron tutoring. Enjoy learning from the master. Thank you for sharing. Stay connected and visit. Have a wonderful Monday
You’re welcome, and thank you too my friend!
That was very helpful indeed! Thank you, Mr. Cast Iron!
You're welcome! Glad it was helpful!
Good advice Mike! That's a very nice skillet. Y'all take care!
Thanks, Big Rob! Have a great weekend, buddy!
That's the way I do it. Good advice Mike.
Thanks, Jeff! It’s probably the easiest way to maintain your cast iron, don’t you think?
Great information Mike, thanks for sharing that. Have a blessed rest of the weekend my friend.
Thanks, buddy, and you as well!
Very helpful, thank you.
You're welcome! I'm glad it was helpful.
Great lesson Mike! Perfect finish 👌 I come to the Master for tips!!😁 thanks for sharing brother, have yourself a great one, you all stay safe!!👍👊🍺🍳
I sure appreciate that, my friend! Thanks again for stopping by and checking it out, Craig! Have a great weekend buddy!
It did well!! Thank you Sir.
You’re welcome! I glad it worked for you, my friend!
@@MrCastIron I love this way so much! Thank you!! Stay safe and healthy.
You’re welcome!
I really like this method. Seems easy enough. I swear Everytime you do these videos, it sounds like you really know what you are talking about. Lol. 😁😎. Nicely Done. Thanks for sharing. 😎.
Yeah, me too, Grumpy! And hey, I guess that's two of us who are fooled, right!? Did you get my email?
@@MrCastIron yes I did get your email., I guess I should've responded. Thanks.
@@thegrumpyolgringo ok so did y'all get all that straightened out?
@@MrCastIron I haven't heard anything since your email.
Ok, I passed your info on.
Gracias por compartir tus consejos amigo , Saludos desde España, Galicia
You’re welcome my friend! Have a great day!
I’m going to keep this video to refer back to it when I need it. 👍
Sounds good my friend! I sure appreciate you buddy!
Nice simple video. I am going to do a tortilla cast iron warmer. It has some rust spots. It was given to me. May have to season it several times.
That’s cool! Let us know how it turns out John!
Bacon wrapped skillet
That's how we roll lol!
Not all heroes wear capes. Some cook in cast iron and wear aprons. 👍🏼
Lol! Thank you Cisco!
This superhero should be named Pan-man.
@Squiggly Line that’s too funny!
Some fruitcake said you can never wash your skillet with soap, is that true or false ? I'm guessing it's false because if you don't use soap then why even bother washing a skillet out
@Mike G, I’m gonna say it’s false. There is nothing wrong with using a small amount of soap occasionally.
I love your bacon grease container!
Thank you, Bobbi! Yes, that can has been around as long as I can remember! Mom used it all the time, and now I do!
Thanks Mike, that was a good instruction video. I season mine that way a lot of times after I finish cooking.
It’s similar to the way you would season a Blackstone griddle.
You’re welcome, Dave, and thank you too, my friend! It’s really just maintenance after the initial seasoning that keeps them in great shape, isn’t it!?
Thanks for this Mike, I really want info on how to season my pan on a stovetop, don't have a big oven haha. Love your videos though.
You’re welcome my friend!
Thanks for sharing, ive always wondered the best way, now all i need is a good skillet! :D
You’re welcome and thank you too my friend!
Thank you very much 😊 From Egypt
You’re welcome! Thank you!
It's all I ever use and it's always worked for me
Good info Mike! I’ve been using your techniques on my Blackstone and it works great on that as well 👍🏻
Thanks, Mike! That’s good to know about your Blackstone. Have we seen you cook on that? No, I don’t think so. We know who’s Blackstone that is lol 😂
@@MrCastIron LOL true that 👍🏻😅
Busted! 😂😂
Nice Info mike very helpful
Thanks Jerri-Ellen!
Thank you.
I also do the stovetop method. Works great 👍🏼
You’re welcome! Thank you!
As you mentioned, when you "season" a cast iron skillet in this way, you are actually installing a "non-stick" plastic coating onto the cooking surface that is VERY similar to "TEFLON."
For nerds only: My father was a Mfg. Engineer for "Signal Products" in the 1970's. They were primarily a manufacturer of "Injection Molded" plastic. If you have ever built a plastic scale model, that is an "injection molded plastic." A mold is cut out of a block of steel. The plastic, which is made from heated oil, just like in our skillets, is received in "pellet form." The pellets are melted and "injected" into the mold to form the desired product. The number of products that you may buy at Wal-mart, that are made this way is staggering. In addition to models, there are, dollies, balls, Frisbees, pancake turners, toilet brushes, coat hangers, etc.
Back, when my father worked there, fifty (50) years ago, they had just introduced a brand new product. Low-profile Amber-colored reflectors. You can now see these, if you drive at night, along any major highway in the world. They are often attached, with epoxy to the side of concrete lane dividers or cut into the road asphalt to clearly delineate lines at night.
Wow! That is very interesting, Benjamin! I sure appreciate you sharing this information with us, my friend!
I don’t get it. When you say “similar” do you mean in as the function of what it does is similar or that the similarity is that it could be poisonous?
It similarly provides a nonstick surface to cook on. I don't know why you think that "non-stick" = "poisonous." I have never heard that.
@@benjaminhawthorne1969 Teflon is toxic and flaks off into our food.
Thank you Sir for making seasoning cast iron pans easier to do, it is exactly the same process as seasoning a wok except the beginning part where heating a wok for a long time without oil for it to change colour. but seasoning with oil part is exactly the same. the same technique can be used on carbon steel pans or stainless steels too. i am still waiting for my lodge LCC3 and 8-inch duck design skillet to arrive. cant wait to do this with the vege oil i have.
You’re welcome anytime, my friend, and thank you so much for sharing this with us!!
Thanks for the vid. Flora white is brand name for shortning in the UK if anyone is wondering.
That’s cool! Thanks for sharing my friend!
I've always heard that paper towels leave lint. I use Scott brand blue shop towels and they are link free.
Yeah, they do just a little bit, but enough to amount to much. I like those blue shop towels too, and even t-shirts work great!
Thanks for your sharing and I come from Hong Kong
You're welcome, Candy, and thank you too, my friend!
Got a tip for how to deal with fairly new modern cast iron skillets that have a spot that just seems to continously, quickly repel the oil (leaving a matt dry spot) every time, not just ehen hot but even when the skillet is barely above room temp.
Good deal! I glad it helped! Thank you!
I would like yo know the same thing. I have a 15 inch lodge that i just cant seem to get seasoned.
Thank you- this was very helpful!
You’re welcome and thank you too my friend!
@MrCastIron great video I'll start doing mine that way instead of the oven
Cool! Let us know how it turns out!!
Fantastic video; great job !
Thank you, and thanks for stopping by and checking it out, my friend!
I really love that skillet Mike. I'm saving my pennies! 👍 Shared.
Thanks, Pete! Yes, it is a signature piece that Lodge makes for the restaurant chain called Cracker Barrel.
@@MrCastIron I thought it was Lodge, they do make some fine ironware!
Yes, it is Lodge, but they put the Cracker Barrels logo on them to sell them in their restaurants. Lodge makes enameled cast iron too. Not sure if that's what you mean by fine ironware?
@@MrCastIron I meant to say fine black ironware. I wouldn't be much interested in cast-iron enamelware, it crazes on me and so therefore it doesn't suit my style of cooking. I need something that can take abuse and keep coming back. I much prefer black iron, it can take any amount of heat, it's relatively inexpensive and it lasts for generations!
Oh, ok, I’m with you now. I’m not too keen on enamelware either. Teresa thinks we should get one, but all I would do with it is boil taters or something like that.
Great vídeo! Thank you Mike!🙏
Thanks for sharing ☺️
You're welcome, Laura! Thanks for watching, my friend!
Thanks man lots of help
Good info---awesome video
Thanks, Dave! I’m glad you found it helpful, my friend!
I received my new 8 inch wildlife cast iron skillet today , and have a lodge Dutch oven and a lodge bbq grill
That’s cool! I know you are excited about that! BBQ grill? Are you talking about the Sportsman grill?
@@MrCastIron yes sorry the sportsman’s grill I mean
Yes, I have one of those too, and I really like using it. It’s just my wife and me most of the time, so it works great for us!
Thank you 😍😍👍👍
You're welcome and thank you too my friend!
Love your video I learn a lot! My last video was a old Griswold restoration by electrolysis, maybe let me know how I Did, wished I could find a lid for it though.
Take care
Little Art
Thank you! I think you did a great job on that dutch oven. Keep a lookout, and I’m sure you will find a lid for it somewhere!
Thank you! ❤
Thank you!
Thanks bud.
Yes, sir, anytime!!
Thanks!
You’re welcome, and thank you, Bobby! I’m glad this video was helpful for you, my friend! And thank you also for the support. We sure appreciate it!
I always use lard to season mine.
I sincerely hope I don't come across as a douche for saying this, because my only intent is to share helpful info. There are objectively better options than lard when it comes to cast iron seasoning. One of the main issues with lard (and bacon grease, for that matter) is that it can go rancid. This is less of a concern if you cook with your cast iron frequently. But if a lard-seasoned pan sits unused on a shelf, the lard can, and eventually will, go rancid.
The main problem with lard/bacon grease/animal-based fats is that they are high in saturated fat. Unsaturated fats (flaxseed oil, veg. Oil, peanut oil and plant-based oils in general) are much more reactive, in terms of chemistry, than saturated fats. Because of this, when heated, unsaturated fats will oxidize and form the polymerized chains that properly season cast iron. This seasoning fills in the pan's pores and crevices with a hydrophobic (repels water) layer that prevents water-soluble proteins from sticking to the pan. But anyway, sorry for all the boring technical stuff, just wanted to share some info that could hopefully be beneficial to you or someone else who reads this.
@@Mr._Lister_The_Sister_Phister he is doing it the old ways like he grew up. We had cast iron from way back . Who would use a pan with out washing it first if they have let it sit for weeks? This is the way I did it all my life. Most families years ago use their cast iron every day on a wood cook stove. I don't know of anyone who got sick doing it this way. I guess some of us are old hillbillies 😂 but everyone has to do things their own way. And it's ok . 😁
Thanks❤!!
You're welcome 😊
Best rewiew amazing skillet , after washing you just wiped? And after that you put the skillet on the stove?
Yes, and yes, lol! After washing it, I wipe it out and add a little oil, and heat it up on the stove until it begins to look dry. At that point, I add a little more oil, wipe it around, and repeat the same process. And then I put it away until I'm ready to use it again.
I don't even use soap. I just let it cool a bit so i can touch it and then run it under warm water and use a plastic brush to clean it. Then I wipe it dry and throw it on the stove. A lil vegetable oil or beef tallow and wipe it around till it's just a thin coat on the whole inside and heat till it smokes. Turn the burner off and leave it till it's cool. Then I put it away till the next meal. The more you cook in these the better they get. When I first got mine years ago I always used either plenty of oil or lard or tallow or butter when I cooked. They started to get pretty smooth rather quickly and now years later they're smooth as glass, black and shiny. I cook only on cast iron though so they get used at least once a day, usually more.
Yeah, I hear you on this!! What you shared here is almost exactly what I do too. Cooking is the best thing that can happen to cast iron seasoning without ever having to sand or grind on it to get it into great shape! Thanks for sharing this with us, my friend!!
Love it Mike. Great tip for doing this on a stove. One question I have a glass top stove. Will CI break it and can I do this just like you did? 😉😂😂😂 Sorry buddy just had to do that.
Lol thanks Billy!! Only you! Uuuh yeah you can do it just like this…I think 🧐
Do you worry about bugs using bacon grease? I've been using corn oil to avoid any bugs or bacteria growing in the pan.
No sir. I haven’t ever had that issue.
As you suggested, I perform this "stovetop seasoning" on my skillets after every cooking and cleaning session. I have a related question: I have a cast iron lid for my 10" skillet, which I sometimes use. How do you recommend to get the lid hot enough to perform "stovetop seasoning"? I have tried putting it on the skillet and heating both, but I believe that the skillet gets too hot before the lid gets hot enough. Should I put the lid directly on the burner? What are your thoughts?
And, while we're talking about lids... :-) What are all those points for, that stick down inside the lid?
Great questions! Yes sir you can put it directly onto the burner especially if it’s gas. The bumps on the lid are called knuckle busters lol! No actually they are blasters. When the moisture rises as you are cooking, the steam catches onto those and drips onto your food keeping it moist. Here’s a video I did that may help: How To Season A Cast Iron Skillet On The Stove
ruclips.net/video/Q4gjk7_SXMs/видео.html
I believe cast iron cook ware is the best and lasts the longest. You also can get a micro dose of iron or so I have heard from the micro bits that naturally flake off over time. I would like to own some different cast iron pieces.
You are so right my friend and I’m right there with on believing cast iron is the best thing you can cook with! I have several different types of cookware that I use regularly but if you are looking for more you’re welcome to check out our store to give you a few ideas. Click here to see what we suggest Check out this page from Mr. Cast Iron www.amazon.com/shop/mr.castiron?ref=inf_own_mr.castiron. And if you have any questions please don’t hesitate to reach out to me anytime. Have a great day, my friend!
My husband swears I don't have to wash out my skillet after cooking with it. "My grandmother just wiped it out with a towel and left it on the stove." Do you recommend this as OK to do when there is no baked on food bits left in the skillet? Thanks, and I LOVE your videos.
You’re welcome, and thank you, too, for such a great question! It’s okay, I reckon, and I have done it more than once, but I usually rinse it out and dry it, then add a tiny amount of oil and wipe it out.
I made this video too and I hope it helps: Do I Really Need To Clean Cast Iron? ruclips.net/video/oACa7st_j4Y/видео.html
Only reason to wash is if you have a lot of stuck on bits from insufficient heat/oil. A well seasoned pan used properly only needs a washcloth wipe while hot and re-oiled while hot (use oven mits). The iron is well over 160ºF so will kill every common bacteria. If needed use a coarse bamboo bristle scrub with some coarse salt, hot water rinse and washcloth oil while still hot.
Hello! Good evening, I tried doing this method but since I was using a glass ceramic stovetop and it was all going swell until I let it sit a bit too long on too much of a high heat and I burned the seasoning away :(
All I have now is some black residue from the lard I used but I’ll eventually try again after the pan cools down, well first I’ll remove any unwanted soot and scum from the pan with baking soda and wash it with water and soap before starting all over again
Thank you for this video.
Thanks for sharing this with us, my friend! I hate to hear this happened to you. But yes, if it stays too long, it can turn the skillet a grayish color, and you will need to add some more oil and heat it into the pan. I hope this helps. Let me know if we can ever help you with anything else, ok!?
In my house we don't have an oven, only a glass stove top. I just got a lodge cast Iron double sided griddle and I like to keep my diet real simple, I will be cooking beef in it almost every time and the occasional breakfast spread. been looking for a method to season that doesn't require an oven and I think I'm gonna use this video as my starting point. Do you recommend seasoning after every cook especially since I don't have an oven?
That’s great!! Thanks for sharing this with us, my friend!! Yes, this video will help, and as you keep cooking your meals with some type of oil, that will add layers of seasoning to your griddle too!
do u HAVE to wash ur skillet after every cook? what if ur gonna cook again for the next meal several hours or days later, so u dont bother with the washing? will that be an issue?
It just depends on what you cook in it. I cook bacon in the mornings and leave the bacon grease in there sometimes for a couple of days before removing it and cleaning the skillet. If it’s something like eggs, yes, I clean it every time! Thanks for asking a great question, my friend!
Everytime I cook with cast iron I scrub and use hot water to makesure its clean before I eat, I heat up the cast iron and season on the stove top. A seasoned pan will clean up very easy , its a good habit to clean right away.
That is so true. Thanks for sharing this with us my friend!
is it ok if I just season the inside part of the cast iron and avoid seasoning the outside outer and bottom part?
Why would you want to? Seasoning the whole thing is healthier for the skillet
Great & easy to do video! I’ve been using the oven method for a few months now that I started a collection of cast irons. Although, I have been running into an issue of flaking on a couple of newer Lodge pans that I sanded smooth on the inside using grape seed oil. What are your recommendations for flaking?
Thanks, Adam! Sometimes flaking is simply caused by not completely drying the skillet before adding the oil and the trapped moisture causes it to flake. Also, different smoke-point oils can cause flaking.
I've heard grapeseed oil flakes alot. I've been using canola oil now.
Lard, tallow or bacon grease are great IF you cook on them every day, or most every day. If you use them only occasionally, and especially if you cover them, the grease will turn rancid.
In the over is best .😌
Thank you! Yes it is if you have time!
Do those special edition cast pans have hot spots? I would like to have some of those if my Supervisor would allow me to hang them up so I can actually see the designs
That’s a good question, and thanks for asking, my friend. The signature pieces cook as well as the others, so I wouldn’t be afraid to use them. You will just have to convince your supervisor now, lol!
I'm the lucky recipient of a 12" Lodge cast iron skillet that a friend's neighbor was *throwing away* this morning!! It was actually in a trash bag set out at the curb beside the full can. Who throws away a perfectly good skillet??
Anyhow, it had a little rust from some moisture in the bag and I cleaned it out with a scrubby in the sink, but when I went to season it, I can see a couple of rough patches -- 2 of 'em, about the size of a silver dollar each, where the condensation in the bag had puddled overnight (?). Do I need to do anything special to rectify the situation or do I just start using it and keeping it all seasoned?
And one more question: when you say "clean" your skillet, what do you mean? I haven't used cast iron in *decades* and I used a cellulose sponge with a scrubby on one side with Dawn for my stainless and my non-stick pots, but I get the idea that might strip the seasoning on this new-to-me Lodge.
What do you think? And thanks so much for your simple and encouraging video.
Congratulations and great save Missy! I love to hear stories like this! As far as cleaning it, a scrubby and a little Dawn and your good to go. If the rust doesn’t come off you can use some vinegar and baking soda. After you get it clean…start cooking away my friend! Let me know how it cleans up and what you had to do, ok!!??
@@MrCastIron Excellent news: I made nachos in the skillet the first night (trying to re-crisp some kinda soggy leftovers from a restaurant) and adding some new chips & melting cheese & jalapenos on top of 'em, and I reheated some leftover pizza last night.
The skillet wiped clean with no bad "stickage" after either one, even on the spilled or dripped cheeses so I think we have a winner.
I still see what look like some dime-sized dull places in the corner of the skillet where the bottom meets the sides, but I'm just going to carry on and see how it goes. Thanks again for the encouragement!
P.S. That thing is HEAVY!! I have to use Ove Gloves on both hands to wrangle that beast.
That’s cool, Missy!! Keep on keeping on, my friend, and if you ever have any questions, don’t hesitate to reach out, and I’ll do my best to help you ok!!??
The oil gets in the pores as it heats up and it's not seasoned until the pores close up. Then it's ready . The oil in the pores is the reason it won't stick. I love cast iron ! Cooked on them all my life . I do mine like he does . My skillets are ready when I need them.