The EASIEST and most EFFICIENT way to season your Cast Iron Cookware!
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- Опубликовано: 24 май 2022
- Don't overcomplicate things- this is one of the easiest and most efficient ways to season your cast iron cookware!
This video is thorough and will answer all of your seasoning questions!
Thank you so much for this video, precise, and to the point. Forwarding on to all my camping friends.
Chris…your videos on cast iron are absolutely the best and most informative videos about cast iron on RUclips! Thanks!
I love collecting CI but there is so much differing information and opinions on restoring and they can be complicated. Yours is easy to understand, the science makes sense, and consice. Thank you!! Found you through tiktok
Awesome Mary, I’m very happy to hear that!
TIL I seasoned my pan completely wrong, but I now have a very clear path forward on how to season. Thank you boss
Hello, Just my suggestions as to how you seasonned your cast iron pan. I recommend warming the pan before the oil application, the pours open up and the oil penetrates all the crevasses in the pan. And as you mentioned the temperature you use is exactly the same as I do. The only other thing I do a bit differently from you is that once the oven reaches the 450-degree mark, I turn the oven off and leave the pan to cool in the oven for a few hours or cool enough to handle with my hands. Your video is spot on, great job. Best Regards.
Very nice vidio , i started using and restoring a year ago and im hooked ! keep em coming
Thanks pal!
Incredibly helpful, thank you.
Very excellent presentation!! Thank You 🙏
Happy to help- thanks for watching!
EXCELLENT video! People ask me why my seasoning turns out so well and I always stress the importance of wiping down the piece so you only leave a micro thin layer of oil on it and keep it turned upside down. I learned this the hard way early in my efforts and my patience and attention to detail have been rewarded with excellent results. Thanks so much for your great restoration videos!
Aw thanks and thanks for following along! My goal is to have people nail seasoning their cast iron on the first try- No one wants a sticky gummy mess!
Well explained thank you!
I like the mindset you put into this video 😎👍🏻
Thanks for watching!
This is a life saving video!!
Great video!!! VERY VERY accurate, THANK YOU for helping sooo many people!! You have explained and demonstrated the process and theory throughly. Wish I would have seen this years ago when I got into cast iron!!
Thank you! There’s a lot of poor articles and videos out there showing how to season cast iron and they end up leaving someone’s pan sticky and gummy and can be super frustrating, so my goal is to have people nail it their first time!
The last steps (wiping off excess oil) is crucial also because if you don't you may get a lot of smoke coming from the oven.
I see what you didn't wanna brag on. Wagner!!!! Nice iron, nice demo, new subby! Njoyd your show.
Thanks for watching!
Hi Chris! Thanks for being so helpful! I’ve stripped my cast iron it’s a modern lodge I did the easy off method there was a tiny bit of rust so I did a vinegar soak then rinsed and washed. I’ve done 2 coats of seasoning but the pan is still looking like a bronze color. Is that normal?
Thank for making this it's alot easier to understand one vid rather then 5 diferent tiktok vids
Thanks for watching! Yeah, I wanted to make one longer thorough video that covered all the bases- hopefully it wasn’t TOO long 🤷🏼♂️
@@cast_iron_chris perfect length covered everything i needing to know
I'm sure my pan will turn out great thanks to you
Thanks Chris. Starting a restoration on my first pan. I just stripped all the seasoning off. It started flaking off really bad and very uneven due to lots of trial and error when first using it. Since I got this pan, I’ve gotten a collection. I definitely didn’t go crazy with the other pans, but they are looking much better than my first pan. So that’s why I’m here and I appreciate the detailed instructions. 🤞it comes out good. As far as maintenance, there’s lots of different opinions. Wash with a little Dawn after cooking, or no soap, just rinse, heat on stove and apply a little oil? Just looking for an expert opinion. Lots of folks say they wash with Dawn because there’s no longer any lye. Some swear by it and then they just dry with a towel and put up. Others say absolutely not and you have to oil it after a rinse with no soap.
Hope the restoration turned out well! My opinion- always use soap. I have a cleaning video here on RUclips.
Question: my Wagner has developed a 2x2” scratched surface. The rest of the beautiful skillet is great. How do I fix this problem? TYIA & love your content
When I get one, I heat purge to a high temp on my round Kamado to remove rust and prior funky oils. It beats heating up the house and I live in Florida. I prefer bacon grease once I season several times using flax seed oil. Constant use is its best friend!
I tried this method tonight and it works great. 450 degrees is perfect.There was another method that uses a much lower temp and that was not great.
How to season. Grape seed oil. Crisco. Avocado oil. Pul little oil in skillet, wipe with rag all over the skillet, inside and out. Use another clean rag, bandanna, to wipe of oil on all parts. Then use clean 3rd rag to wipe off even more. Now put in oven, 450 degrees. Can stack on top of each other. Leave in over for 1 hour. Repeat entire process 4 times for newly stripped. Maybe a couple for existing seasoned pans.
Very nice...Does the oven operate from the top or from the bottom?
Found you on RUclips! Thanks for the video😃 Question: do I wash, dry, season everytime I use my skillets? Or is it a weekly or monthly thing?
No no! Be sure to watch my “how to clean cast iron properly” video- wash, dry, light oil, done. No need to put in the oven. “Seasoning” and simply just oiling it after cleaning two different things.
Thanks for watching! 🙏🏻
Great work
Thanks for watching!
Great info Chris! I have an old Piqua aware Dutch oven that has a blue exterior. It is a cast iron cooking surface and perhaps an enamel exterior. Can I use this process on it?
Hey pal! Yes, just season the cooking surface, not the enamel
Some one recommended keeping the pan in the owen for 1hour and just letting it cool there, what's your oppinion about that? can you keep it too long in the owen?
Let me ask you this, when I get ready to do my first oiling after a restoration and once I’ve oiled it like so, how come my pans seem like they are soaking up the oil in certain spots as if I never put oil there?
And they will flash rust in those spots,
I wish I would have watched this video first, lol. I did ok with a brand new set of three pans. I made the mistake of not drying them thoroughly enough after the first (and only) wash and I didn't quite wipe off all the oil before baking. Even a little bit left is a gunky pain.
The oven temp should be near the smoke point of whatever oil you choose, not just a random temperature
I like a random temperature between 350-450 degrees Fahrenheit.
El exceso de aceite ocasiona que el sartén de hierro quede con salpicaduras, la recomendación de limpiarlo dos veces antes de meterlo al horno, realmente marca la diferencia.
Great job and great explanations
Thanks for watching!
Thanks for this! If the seasoning is starting to go from the inside of the pan but it's still intact on the outside, do I need to strip it all before I season it? Can I season only the inside without doing a full restoration process?
You can oil up the entire skillet and just season the whole thing. But depending on how bad the cooking surface looks, you could just strip it down and redo the whole thing. Since I have the means to easily strip it down, that’s what I would personally do.
So if you HAVE used too much oil to season at some point, what do you do? Is it enough to clean it well and will the seasoning somewhat even out? (Stripping the pan and starting from scratch seems excessive to me/I don't want to have anything to do with lye. 😬)
Just scrub well with soap and steel wool until the stickiness is off. Then run it through a few more proper rounds of seasoning.
You can put pan back in oven at 400 degrees for an hour. Dries off the stickiness
Re season after you see wear, etc. But do you mean to strip it back to raw and start process over or just layer on the entire pan again a do a couple of re coats.
Thank you
No sir! “Reseason” would just be adding oil to the entire piece, wiping it off, and putting it in the oven. No stripping.
I always put my pan in the oven while it is heating up which lets the pan warm up slower than throwing it in a hot oven (which can stress the pan and cause it to crack). Then when it is about 200 - 250 degrees, I pull it out and oil it. then back in the oven, when reaches desired temperature (I like to go slightly higher than the smoke point of the oil) leave it in for an hour. Then let it cool in the oven, once again to cool slower.
🤣
Question- what’s your opinion on using animal fats such as lard or tallow as seasoning? My guess is that it should be fine as long as I still cover it well and wipe off the excess?
I worry about the saturated fat that may be in animal fats, but my feeling is it would work. If you do it, please let me know!
My mother taught me many, many years ago to season cast iron with a mixture of lard and beeswax. I’ve done this for years and it works great.
Great commentary here. definitely a different method from the previous tutorial videos I've seen.
One key highlight that was mentioned that all the other videos negated , is how often it needs to be seasoned.
You pretty much said what I was predicting; every 4 to 6 months.
Maybe sooner depending how often one uses it.
Considering I don't use it that much compared to my other pans, the 6-month mark sounds ideal.
That's a nice seasoning job. If you're restoring several per week you might benefit from using painter's rags from the big box store. What blend of oils are you using? I didn't know what I was doing so I took three popular oils and blended them together in a spray bottle. Grape seed, avocado, and virgin olive. It makes for a nice color but it will require 3-4 coats. Betty Ford doesn't offer treatment for this cast iron affliction, we are on our own. I've already been looking at estate sales this morning. lol
Hahahaha
A juke joint I worked for burned down, and the next afternoon I went back to salvage any cast iron. The neighbors beat me to it!
I’ve heard some say to put the cast iron in the oven while it preheats. Thoughts?
I generally like to season on a warm pan. Will be fine in a cool pan. And on a restoration, the first round HAS to be a cool pan. If you heat it up without seasoning on it, it’ll rust.
What do I do if mine is new from by Lodge, it says preseasoned and I have used it 2 times and cleaned it up with water and dryed it rubbed it inside with oil. Today I totally forgot I accidentally had BBQ sauce on the steaks and it's cooked and stuck on the pan now 😢. I'm currently soaking it in water and salt trying to clean it with the soft side of my sponge. I don't know if I'll have to use dish soap or an abrasive scrub to clean it out? If so I would have to reseason it and hope it works.
Should scrub it with chain mail and reseason it.
Awesome video! Thank you
Thanks for watching and engaging!
Mine is already a nightmare, so I tried to clean good with soap, but the Streaks on sides do not go away, I ve seen people use oven cleaner to strip it but that seemed unsafe.. how do you strip your cast iron after a nightmare?
You can strip it with Easy Off oven cleaner- active ingredient is lye. I have a full video on it in my ‘how to restore cast iron’ playlist here on RUclips- check it out!
I've had stickiness on cast iron and just put it back into the oven for an hour or 2 longer when I ran into that problem.
Hi! thanks for thee video! I hav
e a question, how can I fix uneven past seasoning?? can it be evened out? cause now my skillet is super patchy
Is it just the cooking surface that looks discolored?
Oh sorry, I think I didn’t convey myself correctly. It’s patchy regarding the build up from past seasoning.
@@shruthinagamani6278I know your question is old, but in cases like that you try to feather out the seasoning and then reseason.
What kind of bandanas are those? Cotton or polyester? If you have a link to those you’re using, that would be awesome. Thanks for the great explanation on the process!
Thanks for watching! They're just cotton bandanas from amazon. Maybe some Cast Iron Chris bandanas in the future???
@@cast_iron_chris that’s a great idea. And maybe some Cast Iron Chris special seasoning oil!
@@cast_iron_chris How often do you clean your bandanas? What do you use to clean? I would think the oil residue would coat the inside of your washing machine? Thank you, sir, 👍
If the outside of the pan is coated (from Le Creuset) does it still need to be oiled?
Hi Ashleigh! I assume you mean the outside is enamel? If so, no oil! 🍳
Chris, what about pre-seasoned Lodge pans. Can you use the same process?
Absolutely
I have a fleet of Lodge cast. Even though they market it as preseasoned, you absolutely should reseason it yourself.
@@hawkeyeted Yup, that first layer is often just the start of seasoning, nonstick starts to come when you can't feel the roughness of the iron any more
Should the skillet be hot before adding the oil? I saw a video where Kent Rollins says the skillet needs to be heated so as to accept the oil.
Not true. Warm, cold, it doesn’t matter.
the skillet will accept the oil once is in the oven, no doubt about it. so no worries.....
You're saying this to a guy that restores cast iron for a living....the others parrot the same old nonsense.
I like to shut off oven and let it cool in oven slowly.
I chipped my seasoning on my skillet. Should I strip it and re season?
Don’t strip it, just try to feather out the chip and reseason the pan a few times.
Stupid question Chris, do you finish the process with one last oiling? To be more specific, I've seasoned the pan going on 4 times now, and when I feel like I've achieved the desired seasoning, do I do one last light coat of oil and then store it? or is it "completed" after it cools down? I'm sure you've mentioned this in a video, but I haven't found the answer just yet. And on a side note, I seriously appreciate your knowledge and your willingness to share this information. Thank you!
After you take it out of the oven, after the last round of seasoning, just store it- no need to put on a superficial layer of oil in this case.
Hey Chris. I’ve followed all of your instructions, got all of my cast stripped down and after re seasoning , 5 layers they all have a brown tint , towel dried no flash rust before the first coat and I used grape seed oil . Wondering what could’ve happened. Thanks
Sometimes they come out that way. Totally fine- it will darken up with use. Google Smithey or Butter Pat and you can see how brown they look.
Trevor Evans, I have a couple suggestions for you to get past the problems your having. And I have been doing this for over a thousand pieces, so it's tried and true. First off get 2 stove range thermometers, i say 2 because just like the thermostat on the stove there can be as much as 50 degrees difference between them. I would say your stove is not actually getting to the 475 needed for grapeseed oil to turn dark, this way you can determine the actual temp. Chris here does beautiful work, but his comment of not being an oil snob is a bit misleading. Each oil has to go beyound the smoke point by at least 50 degrees, and grapeseed oil has a smoke point of 420. Shortning is 350, avocado oil is 460, flax seed oil is the highest at 475, but is kind of brittle after a while. I had all the same problems you did at first, but thru trial and error and some scientific research found out what was going wrong and now have great results. Keep working at it, its well worth the effort, cheers!
@@jameslaupan6499 Thanks I really appreciate the tips! I did just that , put two thermometers in various locations inside the oven and the oven is dead on so temp is definitely not the issue
Trevor, here’s another fix I use when that happens, do a coat or two of shortening, of course on warm iron then whipped down well. Use the same temperature and run an hour each time. I just finished 6 of my more difficult ones, and it worked well. Just keep going, they’ll come around. Good luck and cheers
I have the exact same issue. It looks like a rust color after I followed Chris's instructions exactly, (thank you, Chris! You're channel is one of my favorite!). I will also try James Laupans suggestion on increasing the temp and maybe using shortening. Thank you fellas!
How do you clean your rack?😊
How soon after seasoning can I use my cast iron skillet?
Immediately -- and use it often. :) The more frequently you use your cast iron, the better and better the seasoning on it will become - so long as you clean and care for it properly. :)
What do you do if you did not wipe away all of the oil completely and it did come out like a nightmare what do you do?
How do you best know when a skillet needs more rounds in the oven for seasoning? I’ve scrubbed and cleaned them then followed your instructions to season them in the oven twice. I am unclear if I need to do it a few more times.
I can tell when it hasn’t gotten much darker, I’ll do one more round. So for example, on a restoration, it’ll get much darker after the first round, much darker after the second round, slightly darker after the third round, and I do a fourth and final round.
Hi Chris, I think I don't think I have seasoned my cast-iron correctly. They have a sticky feeling. Can I use oven cleaner on them and reseason them correctly?
Abolsitlry! I want to make a video here soon showing how to do the Easy Off method, but if you’re on TikTok check out my lye bath playlist- I have a video that goes over how to do it.
Can bake in oven at 400 for an hour to remove stickiness
Any tips if you don't have an oven? I live in my truck and just have a propane stove.
You can do it on the stovetop. I don’t have a video on it, so just give it a search here on RUclips
@@cast_iron_chris thanks for the reply. I shall do this.
Mr. cast iron does have a video on how to season your pan on a stove top.
Do you have issues with smoke coming out from the oven?
Never
Does altitude change these directions any?
I want to say no, although I’ve never restored or seasoned at high altitude. Where are you from?
If you forget to wipe off the excess oil and it became gummy after you put it in the oven for an hour. How can you get the gumminess off to redo it?
Two options:
1) scrub it to death with soap and steel wool, towel dry, then run it through a few rounds of seasoning. If scrubbing doesn’t get it off then
2) strip it down to bare iron using a lye bath or Easy Off oven cleaner, towel dry, run it through 4 rounds of seasoning.
Simply heat it in the oven on its highest setting, for 3-4 hrs and let it cook naturally for a few hrs in the oven..almost like self cleaning mode
just throw it in a bonfire and it will completely reset your skillet
Either put it back in the oven at 500° for 4 hrs, or..make a lye tank (5 gal bucket with lid, or plastic tote with lid, water, and lye), all at hardware store) and soak for couple days..
@@Ben_diez That's what I did one time when I needed to start over due to gummy residue that was stuck on badly.
Does this method work with carbon steel pans as well?
Yup!
make sure that the handle is oven-safe. De Buyer Mineral B pans have a coated handle and can only go in the oven for a short period of time or it will destroy the handle coating. they make them with stainless steel handles as well but those are the professional models and cost a bit more.
Do you preheat the oven?
I preheated mine. First, I warmed my skillet on the stovetop for a bit, then applied a very thin layer of oil. The theory is because the skillet is porous, it receives the oil better when warm. That’s just a method I use and I’ve had no issues.
I also wipe it down some more after about 15 min in the oven, then let it bake another 45min. I repeat the process 3x.
I didn’t whip it off and just put it in the oven and it’s sticky can I fix it
Try and scrub WELL with soap and steel wool. If the stickiness comes off, run it through a few rounds of seasoning. If it’s still a nightmare, watch my East Off video and strip it down.
Are the new cast iron skillets as good as the older ones?
To me, personally, there’s only one modern brand worth buying- Butter Pat. I do work with them but I work with them for a reason- they’re the best.
If those are out of budget, I would go with an antique or vintage pan.
The reason for my question is that I have my eye on a Griswald and also a Wagner. Not sure which one is better than the other, but I find myself only using my lodge to cook in, so I’m looking to upgrade to one of those vintage ones.
I think even modern cheap cast iron cooks as well as vintage pans.
I'm no expert but doesn't the type of oil utilized determine the temp to set your oven for the hour?
I noticed your "Seasoning & Maintenance Compound" has Sunflower/Grapeseed/Beeswax with instructions stating set oven to 450 for 1 hr. Sunflower oil smoke point of 450, wouldn't I want to set it about 20 degrees over? Grapeseed smokepoint is 375 needing 395, right?
Grapeseed oil smoke point is 420*. Doesn’t have to be just 20* above smoke point. I’ll generally just do 450* but sometimes on the last rounds I’ll do 475*, sometimes even 500*
@@cast_iron_chris thanks. Seems like Grapeseed is 390-420. For sunflower it shows 450 smokepoint. So should instructions be set for atleast 470 for an hr? Idk if the varying smokepoints of the two oils in the compound matter
How many times should I repeat the seasoning process on a brand new ci Pan??
I did mine 3-4 times. But, I warmed my skillet on the stove top first, added a thin layer all over, then placed in the oven. After the first 15 min in the oven, I wipe it down again with a lent free cloth.
@@drea4373 copy!
@@drea4373 Lent free? Wait until the Catholics hear about this!!!
Everywhere im reading it says to heat the pans before oiling them
It doesn’t matter. I prefer a warm pan because the oil spreads easier and you use less, but it doesn’t matter.
I watched another video where you can heat it up in the stove top, add the oil then into the oven.
I always oil when warm
Hey bud, got a question for ya. Love you page by the way. You ever come across any cast iron made buy W.J. Loth? found one in my dads basement and restoring it but not to much information out there about them. Thanks
Can you just wash the bandanas normally?
When I do the cold water rinse, and then when I’m wiping the oil on/off, there’s a brown residue. Is that flash rust, and is that okay to season over? I’ve tried to wipe it away with more and more Crisco, but it still comes up. Thanks!
It’s hard to tell without seeing it. Did you towel dry it before oiling? And did you continue with the seasoning process(out it in the oven), if so, how’d it turn out?
@@cast_iron_chris I did a round of Crisco at 450F for an hour and now it’s a chocolate brown! No residue wipes off now, but I’m worried that I would have trapped rust inside that first layer. Would more rounds help to make it black? I saw that you’re using a special blend of oil… did you mention the name of it in a video/TikTok yet? I’d love to know! Thanks for taking your time to answer my question.
Do you need to heat the cast iron before putting oil on it?
if you watched the video there is no mention of heat until you are putting the oiled skillet in the oven
Try seasoning your cast iron with Flax seed oil.. and don’t listen to the haters…all of my cast irons are perfect for eggs over easy because they are perfectly Non Stick😊
Glad you have had better luck than I. I'm all about whatever works for you. After restoring and using C.I. for the last 12 years I haven't had any luck with it.
Stop using pepper to cover specs on your scrambled eggs.
Scrub skillet in soapy hot water dry with towel. If black gunk still not totally clean. Dry thoroughly on warm stove top.
If don't have a oven...can i use my gas stove??
yes stove top method is becoming more popular
i recommend only oiling cooking surface of pan when doing stove top method.
I believe bubba missed a step in the process. The first step, after making sure it's clean, is to warm the skillet to 250 or so degrees, F, and then apply a light coat of oil, most people say use Grape Seed Oil, and put in a hot oven. Some say 300 to 350 degrees for one hour. Then turn off the over and leave the skillet in the over to slowly cool down. Once the skillet is down to 200/250 degrees, take out of the oven, apply another light coat of oil and return to the 350 degree over for one hour, then turn off the heat and let it cool down and continue until you get 3 or 4 of the coating/bonding done then they say your cast iron skillet is ready to cook.
Unnecessarily over complicated.
The biggest problem is getting the vinegar smell off your hands. 😂 Great video. I'm guessing you're using crisbee puck in your newest videos?
I don’t mind the smell 🙃and nope, my own seasoning compound ill be talking about soon!
@@cast_iron_chris sweet, looking forward to it
Can extra virgin olive oil be used?
Hey Jess, don’t use olive oil. Pick up a bottle of grapeseed oil for $7
Why didn't I watch this before I put them in the oven...
Ya live, ya learn!
Now I see where I made my mistake! I put a ton of oil on it and put it in the oven! 🤦🏽♂️
Anything worth doing is doing it well! Especially cooking! Didn't u love your grandmas cooking! That's for a reason!
Sounds like James Franco
Damn I get that A LOT. It’s James Franco or Ryan Reynolds.
@@cast_iron_chris I was head writer for James Franco's masterclass in 2016. So I dealt with him in person one on one for months. Having heard him speak in person a bunch it still trips me out listening to you talk.
I was thinking the same thing! 😂 I love James Franco. He’s one of my favorite actors. So cool that you got to work with him!
@@healthhollow7218 it was really cool! Sucks that he kinda got soft canceled.
What about using a BBQ?
You can, just make sure the temp is stable
Haaa, good stuff, but that third rag is just plain ol' OCD!!! :)
I have a steel knife (like cleaver shape and size) from China, as that is a popular cutting tool there. My brother-in-law sent it years ago as a gift. It has a wooden handle. As it is not stainless steel, if I don't rub coconut oil on it immediately after washing, it rusts. How can I season it? As it has the wooden handle, I would hesitate seasoning it in a 450 degree over. Any advice?
That may be tough for you. The old time butchers that used carbon steel knives (like yours) never washed their knives, they only wiped them. Bacteria can't live on grease, salt, vinegar, or sugar. You can wipe the bad stuff off but, unless you use something to cut the grease, a thin coat of grease will stay on and believe it or not, it's more bacteria proof with the grease on it. If it will work for you, you can wash your knife but, keep a rag in your refrigerator with some kind of grease on it to wipe it after it's dry.
You likely figured this out, but what you have is carbon steel as opposed to stainless steel. Steel does not season like cast iron. Just keep wiping it down to keep it rust free.
My oven is too small to get pan in, any alternatives?
Use a grill
Get a bigger oven. Should be able to fit a basic pan in any oven.
@@dirtyketchup don’t have any oven now.
Season on the stove top
@@alexyacamy589 Ive been trying, multiple times non stick is poor
Vinegar bath....steel wool and sand...
Ok I approve this method as an Asian (smarter)
Way too much for me..i will be seasoning more then i cook in it
Yep! I'm 69 years old, been cooking in cast iron 60+ years and the people I learned from, decades before that. I average more than once a day cooking in a cast iron skillet. I've never "seasoned" a skillet, don't know of anybody personally that did. I wouldn't use cast iron if I had to follow the "rules". Search unseasoned cast iron. I do worry about what's going happen to my cast iron when I'm gone. It doesn't seem like anybody's learning a workable way to use cast iron.
@jerrym3261 lol I just used it..chicken came out great..I did do the season thing and it did not stick.. like it after all. I think people just complicate it
@@hmartin751 There's really only 3 rules to cooking in cast iron. Heat your skillet, put oil in your skillet and let it heat up before you put food in it and don't let the "seasoning" build up. If you read the comments on these videos, the problems people have are because they "seasoned"
@jerrym3261 thank you sir!! I will definitely follow these rules
@@hmartin751 Bless you! My 100 year old skillets may find a good home after they leave me after all. Mr Cast Iron can probably teach you better than I can, Top 3 Mistakes Beginners Make! I bet he has some old skillets but, he usually uses a Lodge, I think it's to show the newbies the skillet doesn't really make much difference.
Should get the pan warm first then oil
thats not true...i put mine right into the oven after i oiled it and it turned out beautiful. maybe its the oil you used when yours came out like a "nightmare"
Use a cutting board to keep oil off your counter. Then, a minute later, throw your oiliest rag directly on the counter. Lol.
Funny how you say efficient. Stove top method is efficient and quick.
Chris are you a user?
What about coconut oil or beef tallow for seasoning oil?
Coconut oil’s smoke point is too low to make a durable finish, and tallow can go rancid.
You really can’t rush this. Just clean it out after every use (don’t use dish soap) and re-season it. Just keep it from rusting. Eventually the seasoning gets better and better.
Is there really a more difficult way to season your cast iron? You said this was supposed to be the easiest!
You rub oil on it. Then you run it off. Then you put it in the oven. 3 simple steps.
I bought a Lodge Cast Iron and seasoned it with oil and baked at 450 degrees for an hour. I did it twice. After it cooled down, I fried an egg and the egg stuck to the pan. WTH! I returned the pan and bought a non stick pan. Now my eggs don’t stick to the pan. It’s not worth the effort and energy to season a CI.
I made a recent IG video about this. If your eggs are sticking, don’t blame the seasoning, blame yourself- it’s a technique issues. I have a video here on IG on how to fry an egg- check it out
To bad that non stick is very cancer causing.....
@@bobbybanks77use ceramic then..way better and not heavy and a pain to use
Search unseasoned cast iron. Most of my cast iron is vintage but, I can swirl eggs and flip them without a spatula in a brand new Lodge skillet 10 minutes after getting it home.
Brand new cast iron is not that "non stick" until it's been used a while. Other the other hand, I have found that my carbon steel pans work way better for eggs that my cast iron.
Unless you live in swamp, absolutely no reason to mess with season for rust prevention. And why make homemade Teflon? If professional Teflon made to exact specifications is unsafe, why pretend yours better?
Nothing you said makes any sense.
@TheCharleseye what part do you fail to understand? I have 40 skillets on my wall and am cooking with three now. I scrub in hot, soapy water and dry with heat.. I messed with seasoning but the fact that no consensus bothered me . Temperature, oil type,time. All varying. Finally an expert said egg should be cooked on those cheap Teflon skillet not iron.
Stuff doesn't stick in my pans from old wagner chef like glass surfact to egg logo lodge
I don't mean to offend, just share my experiences.
Have a good day and thank a vet
@@davidmckinney6039 You implied that seasoning is only necessary to prevent rust if you live in an extremely humid area (untrue) and that seasoning is pointless to help with sticking because...teflon isn't safe. Again, nothing you said makes sense.
@TheCharleseye hi people I watch mention seasoning to create a non-stick rust free surface. Some suggest flavors infused in old grease. What other reasons?
I've worked restaurants across our country and never saw a chef do a three hour ritual on pan or grill. Tell me what you can't understand.
@@TheCharleseye I'm saying seasoning isn't necessary.
Too much talking not enough instructions. Nice lighting though.