Your channel popping up after I watched Butcher Wizard's video about freezing meat is one of the joys of the YT algorithm. I've got a skillet that I haven't used in about 2 years, so I am thinking it's due for a good cleaning and seasoning. So I am now a subscriber. Thanks for the info. I will go watch this 'how to clean' shortly. Oh by the way, bonus points for not adding any music track to your dialogue track.
@@bikenyThat’s cool! Welcome, welcome, my friend! If you have questions or need any help, feel free to reach out to me, and I’ll be happy to help you out. Okay?
I love cast iron! Got an Early Griswold dutch oven and a good health fryin pan!Even my weight plates are 1960's cast iron. I'm 70,and I believe cast iron is 10X better for you health wise than teflon. As long as you learn from an experienced guy like you to season and take care of your cast iron pans and griddles etc, you'll be in good shape! Thank you sir for sharing your knowledge. 👍🍳
My mother used Crisco in/on her cast iron pans nonstop over the years. Being I an in my late 70s that would have been about a 1/2 century or more. Never, ever had any problems Great stuff!
My mom didn't have a cast iron skillet, but boy oh boy did we use Crisco at Christmas time to make the dough for fig cookies, strufoli, and some other deep-fried dough creation that translated from Italian to 'turk's head' as in a turkey and the skin that hangs down below the beak. And of course Crisco was what we did the deep-frying in. Great times.
Mike!! This information is PURE GOLD!!! I only WISH I knew about this when I, first started getting into cast iron!!!! This is WHY I refer a LOT of people to your channel!! Extensive library, vids are kept short n sweet, from cleaning, to seasoning, to actual demos showing step by step how-to’s… You and Teresa are a national treasure, THANK YOU just don’t seem to come anywhere close, so just know, you are very much appreciated, and loved, more then you guys even know. Keep’em coming😎
@@rstumbaugh43 Thank you, Rick! You are too kind, my brother! Our goal is to help as many people as possible enjoy cast iron cooking. I don’t claim to know it all, but I know a lot and enjoy sharing that knowledge. We sure appreciate you, and I’d like to wish you a very Happy New Year, my friend!
The very 1st time i saw Mrs C.I. Pioneer with da butterfly, i fell in LUVVVVV!!! I now have da 3 main 1s. 10, 7, & 5 i think. So i got all i needed & wanted of my 🦋 1s.
Happy New Year to you sir! Again - you've shared another important technique, Don't lay it on too thick! I buy and sell cast iron in my driveway and I can't tell you how many folks come back and tell me that they season and season, but their pan is either gum-sticky or smells rancid. Super thin layers of oil (I use Crisco too) is so important for in-home polymerization. Thanks again for another fine instruction! BTW- I always point people to your YT channel... especially those who are first time cast iron buyers - never ever have I seen you steer folks wrong :)
@@wayne00k Well, thank you, sir! And Happy New Year to you as well! I appreciate everything you’ve said and the referrals, too! I’d love to come by sometime and check out your displays of items for sale!
Great information. Each time I cook in mine I leave the stove eye on. Wash my skillet usually a light scrub with a stainless scrubber takes about 10 seconds then back onto the hot stove eye. Dry with paper towel then rub on a coat of oil and turn off the eye, leave it on the eye to cool. My skillets stay slick!
I’m so glad I found your channel❤😊,love it.I grew up with cast iron and started using the nonstick,but I have to keep replacing them.The past 4-6 yrs I have gone back to cast iron,so thank you for the tips.
@@Whiteruffels You’re welcome, and I’m glad you found us, too, my friend! Cast iron is so much better than Teflon eight days a week, lol! Thanks for being here, and if we can ever help you out, don’t hesitate to reach out to us, okay?
@@cynthiawesley2318 Thank you, Ms. Cynthia, and right back at you! I've been wondering about you because I haven’t seen you on my last three or four videos. Are you okay?
My grandmother used crisco to cook with, and on the few cast iron pieces she owned. I do not. I use lard, tallow, schmaltz, ghee, butter, and olive oil. But, I think that I will transition to using crisco exclusively for this purpose, seasoning cast iron and steel pans. Crisco has a very high smoke point, no odor, and a very long shelf life (because it is hydrogenated and has a preservative added, as does most commercial lard). I do find that lard is not sufficiently resistant to oxidation for however many weeks or months my infrequently used cast iron pan sits in the cupboard, patiently waiting. My goto pan is carbon steel. I intend to use crisco to season that pan also.
@@ivermec-tin666 Thanks for sharing your thoughts and experiences with us! I like to season with Crisco, but I also like to cook with tallow and olive oil. I've used most of them, but I usually gravitate back to a couple of favorites.
As a Sgt in the Air Force in Colorado in the 70s, a Lt. Col in my unit became my camping and fishing buddy (weird huh?). He would take his new cast iron and fill it up with Crisco and toss it on a roaring fire and the Crisco would melt and catch fire and he would let it set on the fire and burn in. He swore by his method, but I was more conservative with my seasoning process of course my skillets were old Griswolds and Wagners so they had lots of use already.
@@Javelina_Poppers Lol! Great story, and thanks for sharing it with us. I know some say season one in a fire but you can’t control the temperature when it’s in the flames. You can’t do it as long as it is not in direct flame. Do you still have your skillets?
@@emigran7472 Great question. Rarely, if ever, unless the buildup gets so bad. Now that’s seasoning in the oven. As far as maintenance, I wipe a thin layer after washing and drying nearly every time.
I always use real lard with a very light coat just enough to cover it. Then put in oven for a hour. When i wash them I never use soap and then dry with stove top. My cast has lasted for years. My egg pan i don't even have to oil the pan to cook just heat add eggs and eat.
To all of the people complaining about unhealthy Crisco is: seasoning cast iron converts the fat into polymer(like plastic), it’s not meant to be ingested. I advise you not to cook with it but if you need to wash and re-season this is a very cheap way to do it. The old school way to use cast iron is to keep it heated over a fire or wood stove all day to passively season with the thin film of grease or oil leftover from your last meal. A thoroughly preheated cast iron pan should be able to be cleaned by wiping it down with a cloth rag leaving behind a thin film of oil.
@@theganozone4133 Thanks for your insights. A well-seasoned skillet should be the goal to truly enjoy cooking in cast iron. Whether it’s meant to be ingested or not is certainly controversial. One thing is for sure: it works extremely well for reaching that polymerization you are talking about. Thanks again for sharing your perspective, my friend!
@@WW_SHTFF_WW Yes you certainly can! Check this out if you haven’t seen it yet: How To Season A Cast Iron Skillet On The Stove ruclips.net/video/Q4gjk7_SXMs/видео.html
Unfortunately I’ve used whatever oil I’ve had on hand at any given time and a lot of times I get a white hazy look to the outsides. Is that mold or just a hazy glaze? Thanks for the great tips.
@@robertgothe4847 I’m not sure what that could be. If it is baked at the proper time and temperature, most newer cast iron, as in this video, will be grayish in color. Over time, additional layers turn the darker black patina we strive for!
I've got a Lodge 10" and the bottom is peeling, like paint. I have been seasoning it often and scraping the peel off with a putty knife. Any clue as to what is peeling and why?
Great video! Personally, I recommend lard or tallow as a better option since Crisco and seed oils in general are more unhealthy so I don't keep it in my house.
@@JeP-lz4ti Thank you! I like those as well. As a matter of fact, if you haven’t seen our video on Tallow, check this out: Can You Season Cast Iron With Beef Tallow ruclips.net/video/zKhjvOzrpso/видео.html.
I have a Griswold dealer that I get my cast iron from. He restores and sells antique cast iron. He has a crisco process and everything ive got from him is gorgeous. I do have a question though, I got a Dutch oven from him- fully restored and seasoned, and the 3 times I've used it it looks like it rusted around the perimeter where the roast and broth stopped. It didn't seem like it was cooked on broth and food. It seemed like a rusty substance. Maybe im wrong. Any thoughts? Also, i have a huge tub of palm shortening i was hoping to be able to use for seasoning. Have you tried that before? Really enjoyed your video. Thanks for putting it together.
@@brucemoriarty9964 That’s a great question! Yes, there are a few companies. Lodge is the oldest remaining manufacturer, dating back to 1896. Finex, Stargazer, Smithey, Field, Butter Pat, and Lancaster come to mind.
I prefer using Extra Virgin Olive Oil to season the cast iron I use, and I use paper toweling to wipe the excess off. And I am not aware of or if this is "clinical" or not but there is a suggestion that using cast iron can supplement your iron in take. I have a number 5 skillet that I have dedicated to and for frying eggs so after long use, sometimes I do not have to use any of the "oils" to fry them in, and they will not stick. Still I do prefer butter for firing.
Greetings to you from the UK 🏴! Thanks for this very clear and concise advice on how to season a cast iron pan. I am looking forward to seasoning a small pan using Trex which seems to be the nearest equivalent to Crisco available on my side of the pond, this I shall do according to your instructions. One question if I may, what is the best way to clean/wash a seasoned pan after cooking in it please? Many thanks, regards Broadlander. EDIT: Note to self, check out Mr. Cast Iron’s other videos as the answer was already therefor me to find! 😊
@@broadlander1398 Welcome, welcome, my friend! Let us know how it turns out. And yes, as far as cleaning, check this out if you haven’t done so already: How To Clean A Cast Iron Skillet ruclips.net/video/7HRWPLRjRgw/видео.html.
@@Bailey-y9b Yes, I know some say not to use paper towels for that reason, but I haven’t had any issues. You can use a soft cloth, a coffee filter, or a sponge. I like to use my fingers, as in this video.
@stevegaines-vq3bd funny you say that as the skillet came in a thick cardboard box yesterday when I was putting the Box in the recycling bin on the back there was a picture of it with the handle unscrewed. Cheers!
Thst is how my Mom taught me how to do it. But today it is hard to find crisco. Ever since they find crisco not healthy for us to cook with any longer. But my Mom did make the best pie doe with crisco. I dont know what to replace the crisco with now because my Moms was the best pie doe l ever had made with crisco.
@@WW_SHTFF_WW Avocado is good! Check this out if you haven’t seen it yet: Discover the Top High Smoke Point Oils for Perfect Cooking Results! ruclips.net/video/cH7ERIfdSi8/видео.html
@@longstroke1982 I have used it before, and it works great. The only problem I had was the smell. It stunk the whole house up, but Crisco and avocado oil don’t do that.
I’ve used only two types of cooking oils to ever season cast iron. Peanut oil and lard. This was only done if I was restoring one, or the pans were accidentally washed with dish soap.
@@youfive1000 Thanks for sharing this with us, my friend! I’ve used lard many times but not peanut oil for seasoning, except for deep-frying fish in peanut oil, which invariably helps the seasoning, too.
I would be very cautious with second hand cast iron pans, especially in rural areas, people have been known to use them to melt lead for fishing weights. I don't think the lead can ever be removed once it's been melted in the iron. I would seriously consider using a lead test kit on anything second hand.
@@MrCastIron, understood, but I do know of someone who did it with a skillet. So maybe a little caution and a lead test kit wouldn't hurt. Really enjoying your channel, you know your cast iron!
@@RC-qf3mp Crisco is not poisonous lol, health risk is proportional to dose. There is such a a thing as a safe amount of crisco to consume, you're parroting what you've heard with no knowledge on the topic. Googling 10 seconds before you reply to me is not prior knowledge either.
@ i have two PhDs. Let me tell you something about risk so you can learn something important - unless something has been around for well over 100 years and regularly consumed, then you are part of an experiment on whether it’s good for you or not. The US, unlike just about any other country in the world, puts profits over health and ASSUMES that some new concoction is “safe” until proven otherwise. The less “risky” approach is the exact opposite. Such new concoctions are GUILTY until proven innocent. Avoid such concoctions if they are safer alternatives. Nobody needs crisco for anything. Humanity has gotten along just fine without it and doesn’t need it now. People used cast iron just fine before crisco. But if you want to be a lab rat go right ahead. I’m sure a small dose of poison is just fine, especially if consume it EVERYDAY for YEARS. Huh huh. Maybe google “common sense” and get back to me.
@@MrCastIron cigarettes were supposed to be safe. Roundup was supposed to be safe. Plastics were supposed to be safe. If you want to be a lab rat, have fun with that. No thanks.
I would only use crisco for candle and/or greasing machineries! Like all other seeds oils, these are strongly unhealthy and were never developed for us to ingest…
Crisco use to be made with beef tallow, Now it is made with dangerous highly processed plant oils. The best oil to use is Avocado or olive oil if you can.
@@indepentinvestigator Thanks for sharing your thoughts and opinions with us. I like to cook with olive oil, but for seasoning cast iron, I use Crisco, Avocado oil, and bacon grease!
Nobody here had addressed my problem of how to deal w black carbon clusters. I got this frequency electric oven top w dark black glass. The heating circles r not even. So i need to move food in n out of the hot spot. Yes, i wld rather have nat'l gas stoves which i can c the flames and adjust. The latter heating is constant vs. the electric. W the electric, the pan gets hotter n hotter even w one dial setting so i need to bring the dial down by looking at the smoke coming off the pan as i cook. Yes, i hate the elec. top. i'm used to the gas cooking n heating. The gas is also cheaper to cook n heat the hse. But in my SE coast town, the propane company has monopoly n won't let nat'l gas pipe line installed. Even a big company moving here got blocked (Lowe's) by the town counsel. Nut like in LosAngeleeez, CA metropolis of 10million pop. vs. only 8.7mill here in the entire SE state. OK, bk to the black carbon prob... i just scrape it off w my spatula as much as i can, then wipe the black dust off w a piece of ppr twl, dry the pan. Then too cook, i heat the pan till it gets hot nuf (smoke coming off), smear a small amt (1 teaspoon) of olive oil, and i put down food on it = veggies n meats. The pan is by Lodge, which has a rough bumpy cooking surface. Bought gnew at Walmt. The direction said it's alrdy seasoned so just was w mild soap, drip dry. Will dattto didn't work. Gets black carbon coatings. Per utube et al, it says nut(not) to smooth out the cooking surface n others says do it. I rather nut to put 3 - 5 hrs power sanding the rough iron w bad fine iron dust flying all over the room for us to breeze into our lungs or do it outside buttto kant do datto now w the deep shnow outside n below 30F. So what am i doing wrong getting black carbon n always burning food surface only?
@@schutendohkji548 Wow! I would suggest a good cleaning first and then adding a thin layer of oil. Check this out and see if it helps you and let us know: How To Clean A Cast Iron Skillet ruclips.net/video/7HRWPLRjRgw/видео.html
Unfortunately none of these worked I'm not having people tell me you're cooking wrong You're too hot I just went out and bought a non-stick pan for 30 bucks it works great with my eggs and bacon wipe it clean with a paper towel done
@@MrCastIron I hope Matt tries again. I've watched dozens of CI seasoning videos over the last couple of months and yours is nice and straight to the point. I've learned to restore some seriously rusted pieces and some seriously crusted piece and re-season them to egg-slick beauties like the one in your video. Modern pans that are more textured (Lodge, etc.) finish do require that second or third round of oven seasoning but they WILL get to be nonstick. I can stovetop season for quick addition to an oven seasoning. Hopefully, Matt will give it another try.
I never season my cast iron skillet, I never wash my cast iron skillet. I use it 3 or 4 times a week. When I’m done I let it cool and wipe it out and I’m done. People think they have to season, wash, oven bake, not true. Cast iron is maintenance free if you know what to do. This is not it. Sure it looks so pretty so what you’re doing must be right, not true. New skillet, put 1/4 to 1/2 cup of beef tallow and cook couple of ribeyes. Let pan cool do not remove grease. Come back next day and cook bacon and eggs, let cool, do not remove grease. Come back next day cook more ribeyes. Then remove beef tallow by wiping clean, no,washing. Repeat forever. No washing, no seasoning, no baking. I have been doing this for 25 years and my pan looks and works better than yours. 😅
@@bruceglisson1720 Lol! I heard that. Well, I’d let you cook a couple of fatty ribeyes for me and show me what you are talking about, okay? I promise I’ll eat it as long as it ain’t shoe leather, lol! Thanks for sharing your thoughts and experiences with us, my friend! Enjoyed it!
Congratulations U managed to run your mouth for 1 minute and 8 seconds and said absolutely positively Nothing ,, I didnt tune in to hear where you got a skillet a hole
Like everyone complaining about Crisco in these comments, you are wrong. You are parroting a YT video that has become popular with no idea what you're talking about.
@ you are correct sir! I was told that years ago but, after researching it, it has always been made with “vegetable” oil. There seems to be some recent studies that show some vegetable (seed) oils are not nearly as healthy as “Big Ag” and the FDA have led us to believe. Google how “Canola oil is made” for an eye opener! It’s extracted with a solvent, then bleached, then deodorized. You can’t make it up! I usually season with grapeseed oil, high smoke point. Then keep all my cooking below that temperature! YMMV! 👍🇺🇸 Happy New Year to you!
Be sure to check out the video mentioned: How To Clean A Cast Iron Skillet ruclips.net/video/7HRWPLRjRgw/видео.html.
Your channel popping up after I watched Butcher Wizard's video about freezing meat is one of the joys of the YT algorithm. I've got a skillet that I haven't used in about 2 years, so I am thinking it's due for a good cleaning and seasoning. So I am now a subscriber. Thanks for the info. I will go watch this 'how to clean' shortly.
Oh by the way, bonus points for not adding any music track to your dialogue track.
@@bikenyThat’s cool! Welcome, welcome, my friend! If you have questions or need any help, feel free to reach out to me, and I’ll be happy to help you out. Okay?
@@MrCastIron, this is important, too many people don't know the proper way.
@ Thank you!
I love cast iron! Got an Early Griswold dutch oven and a good health fryin pan!Even my weight plates are 1960's cast iron. I'm 70,and I believe cast iron is 10X better for you health wise than teflon. As long as you learn from an experienced guy like you to season and take care of your cast iron pans and griddles etc, you'll be in good shape! Thank you sir for sharing your knowledge. 👍🍳
My mother used Crisco in/on her cast iron pans nonstop over the years. Being I an in my late 70s that would have been about a 1/2 century or more. Never, ever had any problems
Great stuff!
@@FredVanderhoek Yes that’s the same with me. I’ll be 61 in a few days and my momma used Crisco too. Thanks for sharing that with us Fred.
My mom didn't have a cast iron skillet, but boy oh boy did we use Crisco at Christmas time to make the dough for fig cookies, strufoli, and some other deep-fried dough creation that translated from Italian to 'turk's head' as in a turkey and the skin that hangs down below the beak. And of course Crisco was what we did the deep-frying in. Great times.
@bikeny That’s a great story! Thanks for sharing! I bet you have continued the tradition, too!
Mike!! This information is PURE GOLD!!! I only WISH I knew about this when I, first started getting into cast iron!!!! This is WHY I refer a LOT of people to your channel!! Extensive library, vids are kept short n sweet, from cleaning, to seasoning, to actual demos showing step by step how-to’s…
You and Teresa are a national treasure, THANK YOU just don’t seem to come anywhere close, so just know, you are very much appreciated, and loved, more then you guys even know. Keep’em coming😎
@@rstumbaugh43 Thank you, Rick! You are too kind, my brother! Our goal is to help as many people as possible enjoy cast iron cooking. I don’t claim to know it all, but I know a lot and enjoy sharing that knowledge. We sure appreciate you, and I’d like to wish you a very Happy New Year, my friend!
Thanks for seasoning my new cast iron skillet Mr. Cast Iron ❤
Heeeey Mrs. C.I. & HAPPPPY NEW YEAR. Many blessing to you beautiful💯💢💥🫶🏽
@@mrs.castiron You’re welcome or privileged, lol
@@cynthiawesley2318
Thank you pretty lady 🤩 Wishing you the best in 2025 ♥️
Thanks Mike, Crisco has been my go to for a while now and seems to be working great for me!!
@@Picit-13 You’re welcome! It works great every time!
Yet another great video. It's always great to see how a true cast iron expert seasons their iron.
@@jimglatthaar4053 Thank you, Jim!
Everyone hating on Crisco! I season my pans with old school STP! Makes you go fast!😃
@@mingram008 Lol! And finish with WD-40, right!?
Great technique, Mike. Thank you for sharing it with us. Stay safe and stay warm
@@shovelhead8 You're welcome, Sean. Thank you, my friend. Happy New Year, buddy!
The very 1st time i saw Mrs C.I. Pioneer with da butterfly, i fell in LUVVVVV!!! I now have da 3 main 1s. 10, 7, & 5 i think. So i got all i needed & wanted of my 🦋 1s.
@@cynthiawesley2318 Oh, that’s cool! At first, I didn’t think I would like them, but they grew on me, lol! 😂
Nice 🦋
Happy New Year to you sir!
Again - you've shared another important technique, Don't lay it on too thick!
I buy and sell cast iron in my driveway and I can't tell you how many folks come back and tell me that they season and season, but their pan is either gum-sticky or smells rancid.
Super thin layers of oil (I use Crisco too) is so important for in-home polymerization.
Thanks again for another fine instruction!
BTW- I always point people to your YT channel... especially those who are first time cast iron buyers - never ever have I seen you steer folks wrong :)
@@wayne00k Well, thank you, sir! And Happy New Year to you as well! I appreciate everything you’ve said and the referrals, too! I’d love to come by sometime and check out your displays of items for sale!
Great information. Each time I cook in mine I leave the stove eye on. Wash my skillet usually a light scrub with a stainless scrubber takes about 10 seconds then back onto the hot stove eye. Dry with paper towel then rub on a coat of oil and turn off the eye, leave it on the eye to cool. My skillets stay slick!
@@winchesterpre64 Yes, yes, yes!! Now, that’s what I call a maintenance coat of seasoning! Thank you for sharing your techniques with us, my friend!
I’m so glad I found your channel❤😊,love it.I grew up with cast iron and started using the nonstick,but I have to keep replacing them.The past 4-6 yrs I have gone back to cast iron,so thank you for the tips.
@@Whiteruffels You’re welcome, and I’m glad you found us, too, my friend! Cast iron is so much better than Teflon eight days a week, lol! Thanks for being here, and if we can ever help you out, don’t hesitate to reach out to us, okay?
this is what i have used for years and this is the way i have done it!
@@robertcounts5300 I heard that! I like to say, "If it works, don’t try to fix it, right?"
Great video Mike thanks for the info happy new year 💪👍
@@natemr4482 You’re welcome, Nate! Thank you, and Happy New Year, my friend!
Just found your channel. Really enjoy it. I use bacon grease to season my iron.
@@billyballard4318 Hey Billy! Welcome, my friend! I love that ole bacon, too, lol! 😂
Very helpful video.
@@jefff6167 I’m glad you found it helpful! Thanks for watching it, my friend!
Very helpful, thank you for the tutorial.
Much appreciated.
@@laurasteif86 You’re welcome! Thanks for sharing your thoughts with us!
Happy New Year Mr. C.I. I pray for many blessing for you guys in 25❤❤❤❤❤
@@cynthiawesley2318 Thank you, Ms. Cynthia, and right back at you! I've been wondering about you because I haven’t seen you on my last three or four videos. Are you okay?
My grandmother used crisco to cook with, and on the few cast iron pieces she owned. I do not. I use lard, tallow, schmaltz, ghee, butter, and olive oil. But, I think that I will transition to using crisco exclusively for this purpose, seasoning cast iron and steel pans. Crisco has a very high smoke point, no odor, and a very long shelf life (because it is hydrogenated and has a preservative added, as does most commercial lard). I do find that lard is not sufficiently resistant to oxidation for however many weeks or months my infrequently used cast iron pan sits in the cupboard, patiently waiting. My goto pan is carbon steel. I intend to use crisco to season that pan also.
@@ivermec-tin666 Thanks for sharing your thoughts and experiences with us! I like to season with Crisco, but I also like to cook with tallow and olive oil. I've used most of them, but I usually gravitate back to a couple of favorites.
Ive never used anything but Crisco for my Cast Iron...Thanks for reassuring me Granny way right...
perfect way!!
@@dbergum1 You’re welcome! Granny Rocks! Happy New Year, my friend!
@@Picit-13 Yes indeed!
Happy new year Mike i recently switched to crisco work's great i still use avocado oil on some peices 👍
@@navajoindian4988 Thank you, and Happy New Year to you, too! Yeah, I like avocado oil too, but Crisco is my primary…well, bacon too lol 😂
Great video.
@@bobgusky8140 Thank you, sir!
As a Sgt in the Air Force in Colorado in the 70s, a Lt. Col in my unit became my camping and fishing buddy (weird huh?). He would take his new cast iron and fill it up with Crisco and toss it on a roaring fire and the Crisco would melt and catch fire and he would let it set on the fire and burn in. He swore by his method, but I was more conservative with my seasoning process of course my skillets were old Griswolds and Wagners so they had lots of use already.
@@Javelina_Poppers Lol! Great story, and thanks for sharing it with us. I know some say season one in a fire but you can’t control the temperature when it’s in the flames. You can’t do it as long as it is not in direct flame. Do you still have your skillets?
Thanks Mike.
@@RICHARDINTHEKITCHEN You’re welcome, Richard! Thank you, my friend! Happy New Year!
@ You too sir!
@ How are you doing?
@ Doing good. Glad this year is done. It’s been a doozy.
@@RICHARDINTHEKITCHEN I know you’ve had a rough time lately. I’ve prayed for you a few times, so that’s good to hear.
For the intial seasoning, I like to "bake" my cast iron on a propane grill. Keeps all of the smoke and smell outside, and I get great results.
@@ohsoloco5113 Yeah, I do that in the summer. Another thing I like about Crisco is that it doesn’t smell bad when baking.
Hi there and thank you. How often do you re-season a pan
@@emigran7472 Great question. Rarely, if ever, unless the buildup gets so bad. Now that’s seasoning in the oven. As far as maintenance, I wipe a thin layer after washing and drying nearly every time.
After I sand down my cast iron pans I always use Crisco!
@@Luke.Cooking Thanks for sharing this with us, my friend! Crisco has always worked great for me!
I've been using Crisco lately and wonder why I didn't try it sooner. Works better than some others I've used.
@@buckeyedarren I hear ya! It’s always been consistent as long as you wipe it down good.
I always use real lard with a very light coat just enough to cover it. Then put in oven for a hour. When i wash them I never use soap and then dry with stove top. My cast has lasted for years. My egg pan i don't even have to oil the pan to cook just heat add eggs and eat.
@@RobertBonner-vz1bb That’s sounds good! Thank you!
Bonjour bravo cendre de bois çà nettoie très bien.
@@antolinijeanfrancois7 Thanks for the comment, my friend! Lye was made by mixing wood ash with water. Lye will strip cast iron.
Thankyou
To all of the people complaining about unhealthy Crisco is: seasoning cast iron converts the fat into polymer(like plastic), it’s not meant to be ingested. I advise you not to cook with it but if you need to wash and re-season this is a very cheap way to do it. The old school way to use cast iron is to keep it heated over a fire or wood stove all day to passively season with the thin film of grease or oil leftover from your last meal. A thoroughly preheated cast iron pan should be able to be cleaned by wiping it down with a cloth rag leaving behind a thin film of oil.
@@theganozone4133 Thanks for your insights. A well-seasoned skillet should be the goal to truly enjoy cooking in cast iron. Whether it’s meant to be ingested or not is certainly controversial. One thing is for sure: it works extremely well for reaching that polymerization you are talking about. Thanks again for sharing your perspective, my friend!
We only use lard rendered from our hogs. Safest thing out there.
@@backachershomestead Now, that’s the way to go if you have access to it! Thanks for sharing this with us, my friend!
Will bacon grease work ?
@RandyTerrell7174 I've never tried that. Good question .
@@RandyTerrell7174 Yes it will. Bacon grease is just smoked lard.
@@backachershomestead It works great!
How about for a new Blackstone?
@@JoeandAngie Great question! Crisco is what I’d use. That or avocado oil.
Can you do a fast touch-up seasoning on the top burner of the stove?
@@WW_SHTFF_WW Yes you certainly can! Check this out if you haven’t seen it yet: How To Season A Cast Iron Skillet On The Stove
ruclips.net/video/Q4gjk7_SXMs/видео.html
تحياتي لحضرتك واشكرك على هذا لوصفة جميل جدا اتمنى لك التوفيق والنجاح أنا صديقه جديده في انتظارك احلى لايك
Unfortunately I’ve used whatever oil I’ve had on hand at any given time and a lot of times I get a white hazy look to the outsides. Is that mold or just a hazy glaze? Thanks for the great tips.
@@robertgothe4847 I’m not sure what that could be. If it is baked at the proper time and temperature, most newer cast iron, as in this video, will be grayish in color. Over time, additional layers turn the darker black patina we strive for!
*_What would the settings be if I wanted to use lard?_* I don't like crisco. 👣👣👣👣👣👣👣👣👣👣👣👣👣👣👣👣👣
@@opieshomeshop Lard has a little lower smoke point so I’d bake it around 350-375.
I've got a Lodge 10" and the bottom is peeling, like paint. I have been seasoning it often and scraping the peel off with a putty knife. Any clue as to what is peeling and why?
@@larrygeromette4747 That’s odd. I don’t know what’s going on there without seeing it.
@@MrCastIron Thank you for the reply. I will contact Lodge and if they answer I'll pass it on.
@@larrygeromette4747 Ok. Sounds good!
What make of cast iron skillet should I buy as I don’t know anything about them ?
what's a pine ear woman?
@@patrickharper9297 Lol! You’ll find her in the piney backwoods! 😂😂
😂
@@patrickharper9297 Just like a pioneer woman, only different.
@@MrCastIron Indeed! And that's the only place you'll find them.
@ Lol! I don’t know about that! 😂😂
How often do you do this seasoning -- I just got a Lodge set for Christmas-- thanks
@@jimb7978 Congratulations on your new cast iron! I typically do what I’ve done in this video 1-3 times and then cook in them.
Great video! Personally, I recommend lard or tallow as a better option since Crisco and seed oils in general are more unhealthy so I don't keep it in my house.
@@JeP-lz4ti Thank you! I like those as well. As a matter of fact, if you haven’t seen our video on Tallow, check this out: Can You Season Cast Iron With Beef Tallow
ruclips.net/video/zKhjvOzrpso/видео.html.
I have a Griswold dealer that I get my cast iron from. He restores and sells antique cast iron. He has a crisco process and everything ive got from him is gorgeous. I do have a question though, I got a Dutch oven from him- fully restored and seasoned, and the 3 times I've used it it looks like it rusted around the perimeter where the roast and broth stopped. It didn't seem like it was cooked on broth and food. It seemed like a rusty substance. Maybe im wrong. Any thoughts? Also, i have a huge tub of palm shortening i was hoping to be able to use for seasoning. Have you tried that before? Really enjoyed your video. Thanks for putting it together.
Does anyone in America make cast iron pans ?
@@brucemoriarty9964 That’s a great question! Yes, there are a few companies. Lodge is the oldest remaining manufacturer, dating back to 1896. Finex, Stargazer, Smithey, Field, Butter Pat, and Lancaster come to mind.
I prefer using Extra Virgin Olive Oil to season the cast iron I use, and I use paper toweling to wipe the excess off. And I am not aware of or if this is "clinical" or not but there is a suggestion that using cast iron can supplement your iron in take. I have a number 5 skillet that I have dedicated to and for frying eggs so after long use, sometimes I do not have to use any of the "oils" to fry them in, and they will not stick. Still I do prefer butter for firing.
@@DAVIDALANJONESRIDGE That sounds good! I use EVOO quite often when cooking, too!
@@MrCastIron How come the cooks on the programs on network TV and PBS do not use the EVOO nickname? I like it I use it.
@ I’m not sure about that. I like it and cook with all the time.
Can I season with bacon grease?
@@KMaddox Yes, you can.
Greetings to you from the UK 🏴! Thanks for this very clear and concise advice on how to season a cast iron pan. I am looking forward to seasoning a small pan using Trex which seems to be the nearest equivalent to Crisco available on my side of the pond, this I shall do according to your instructions. One question if I may, what is the best way to clean/wash a seasoned pan after cooking in it please? Many thanks, regards Broadlander. EDIT: Note to self, check out Mr. Cast Iron’s other videos as the answer was already therefor me to find! 😊
@@broadlander1398 Welcome, welcome, my friend! Let us know how it turns out. And yes, as far as cleaning, check this out if you haven’t done so already: How To Clean A Cast Iron Skillet
ruclips.net/video/7HRWPLRjRgw/видео.html.
I think you explained things very well.What I would like to know.Some people do not use paper towels because of lint.What is your suggestion
@@Bailey-y9b 2:31
@@Bailey-y9b Yes, I know some say not to use paper towels for that reason, but I haven’t had any issues. You can use a soft cloth, a coffee filter, or a sponge. I like to use my fingers, as in this video.
@Muliaina-x5o Thank you!
What a lovely little skillet! What brand name is it?
@@loisbiddy8248 Thank you! These are made for the Pioneer Woman.
What happens if you have a wooden handle? Meaning you wouldn't put it in the oven correct.
unscrew the wooden handle....Season it in the oven, then when cool. screw the handle back on
@stevegaines-vq3bd funny you say that as the skillet came in a thick cardboard box yesterday when I was putting the Box in the recycling bin on the back there was a picture of it with the handle unscrewed. Cheers!
@ hahahah...Excellent...
Thst is how my Mom taught me how to do it. But today it is hard to find crisco. Ever since they find crisco not healthy for us to cook with any longer. But my Mom did make the best pie doe with crisco. I dont know what to replace the crisco with now because my Moms was the best pie doe l ever had made with crisco.
If you have no Crisco, what oils can you use?
@@WW_SHTFF_WW Avocado is good! Check this out if you haven’t seen it yet: Discover the Top High Smoke Point Oils for Perfect Cooking Results!
ruclips.net/video/cH7ERIfdSi8/видео.html
I've always used grape seed oil
@@longstroke1982 I have used it before, and it works great. The only problem I had was the smell. It stunk the whole house up, but Crisco and avocado oil don’t do that.
Only way I have ever done it.
@@monty2020-i5d I heard that! It works great!
I’ve used only two types of cooking oils to ever season cast iron. Peanut oil and lard. This was only done if I was restoring one, or the pans were accidentally washed with dish soap.
@@youfive1000 Thanks for sharing this with us, my friend! I’ve used lard many times but not peanut oil for seasoning, except for deep-frying fish in peanut oil, which invariably helps the seasoning, too.
I also season my pans w/ Crisco, but you should put it on when the pan....is WARM, not cold....
Crisco is made from the leaf lard found inside the rib cage of pigs. It's truly premium stuff
@@bobschwaller5293 no. Look it up. It’s a blend of soybean oil, hydrogenated palm oil and palm oil. Why are you disseminating misinformation?
I would be very cautious with second hand cast iron pans, especially in rural areas, people have been known to use them to melt lead for fishing weights.
I don't think the lead can ever be removed once it's been melted in the iron. I would seriously consider using a lead test kit on anything second hand.
Those are generally the small cast iron pots designed and sold specifically to melt lead in, usually for bullets. You can still buy them new.
@@B81Mack This is true but typically not done in skillets.
@@MrCastIron, understood, but I do know of someone who did it with a skillet. So maybe a little caution and a lead test kit wouldn't hurt. Really enjoying your channel, you know your cast iron!
@@B81Mack Yeah, it wouldn’t hurt. Thanks for watching, and I’m glad you like our channel. We appreciate you being here!
@@MrCastIron, my pleasure!
Ive tried that it all it did was make my skillet smoke. Avocado or Lard are the best.
@@hennesseyme9112 I like those too! Thanks for sharing your thoughts with us!
@@MrCastIron Tried grapeseed oil. Will never use it again. When I wiped the excess, the oil beaded.
I don’t go anywhere near crisco. Cast iron pans have done just fine for centuries without crisco. Stop promoting that poison.
@@RC-qf3mp Crisco is not poisonous lol, health risk is proportional to dose. There is such a a thing as a safe amount of crisco to consume, you're parroting what you've heard with no knowledge on the topic. Googling 10 seconds before you reply to me is not prior knowledge either.
@ i have two PhDs. Let me tell you something about risk so you can learn something important - unless something has been around for well over 100 years and regularly consumed, then you are part of an experiment on whether it’s good for you or not. The US, unlike just about any other country in the world, puts profits over health and ASSUMES that some new concoction is “safe” until proven otherwise. The less “risky” approach is the exact opposite. Such new concoctions are GUILTY until proven innocent. Avoid such concoctions if they are safer alternatives. Nobody needs crisco for anything. Humanity has gotten along just fine without it and doesn’t need it now. People used cast iron just fine before crisco. But if you want to be a lab rat go right ahead. I’m sure a small dose of poison is just fine, especially if consume it EVERYDAY for YEARS. Huh huh. Maybe google “common sense” and get back to me.
@@Poignant_Ritual Crisco is poison, its been proven already you door knob.
@@RC-qf3mp Well, I don’t believe it to be poison, but I do know it seasons cast iron perfectly. Thanks for sharing your thoughts and opinions, though.
@@MrCastIron cigarettes were supposed to be safe. Roundup was supposed to be safe. Plastics were supposed to be safe. If you want to be a lab rat, have fun with that. No thanks.
Ps….Cast iron Chaos, Luis j, and several other influencers use crisco as well🤩
@rstumbaugh43 There’s a good reason for that, right!?
It’s not even that hard just fry some bacon. Once or twice is all it takes.
@@Tony-um2el I love that too! Thanks for sharing your thoughts with us, my friend!
I can't season a skillet because we would have been whooped for turning on the oven and "wasting" that fuel just for a tool.
@@Species710 Well, you know there are other ways, too, right?
I would only use crisco for candle and/or greasing machineries! Like all other seeds oils, these are strongly unhealthy and were never developed for us to ingest…
Crisco use to be made with beef tallow, Now it is made with dangerous highly processed plant oils. The best oil to use is Avocado or olive oil if you can.
If you can get genuine 100% avocado oil
@@indepentinvestigator Thanks for sharing your thoughts and opinions with us. I like to cook with olive oil, but for seasoning cast iron, I use Crisco, Avocado oil, and bacon grease!
Crisco was always made from plant oils, at first it was made from hydrogenated cottonseed oil 🤢
@ This is true.
I heard crisco is good for you hence defeating the purpose of cooking in cast iron.
Why would anyone use Crisco when natural lard is available?
And cheap
I would prefer to season my cast iron pans with used motor oil than Crisco.
Go for it. Enjoy the heavy metal poisoning.
@@LBCAndrew yep , lol .
Nobody here had addressed my problem of how to deal w black carbon clusters.
I got this frequency electric oven top w dark black glass. The heating circles r not
even. So i need to move food in n out of the hot spot. Yes, i wld rather have nat'l
gas stoves which i can c the flames and adjust. The latter heating is constant vs.
the electric. W the electric, the pan gets hotter n hotter even w one dial setting so
i need to bring the dial down by looking at the smoke coming off the pan as i cook.
Yes, i hate the elec. top. i'm used to the gas cooking n heating. The gas is also
cheaper to cook n heat the hse. But in my SE coast town, the propane company has
monopoly n won't let nat'l gas pipe line installed. Even a big company moving here
got blocked (Lowe's) by the town counsel. Nut like in LosAngeleeez, CA metropolis
of 10million pop. vs. only 8.7mill here in the entire SE state.
OK, bk to the black carbon prob... i just scrape it off w my spatula as much as i can,
then wipe the black dust off w a piece of ppr twl, dry the pan. Then too cook, i heat
the pan till it gets hot nuf (smoke coming off), smear a small amt (1 teaspoon) of
olive oil, and i put down food on it = veggies n meats. The pan is by Lodge, which
has a rough bumpy cooking surface. Bought gnew at Walmt. The direction said it's
alrdy seasoned so just was w mild soap, drip dry. Will dattto didn't work. Gets black
carbon coatings.
Per utube et al, it says nut(not) to smooth out the cooking surface n others says do it.
I rather nut to put 3 - 5 hrs power sanding the rough iron w bad fine iron dust flying all
over the room for us to breeze into our lungs or do it outside buttto kant do datto now
w the deep shnow outside n below 30F.
So what am i doing wrong getting black carbon n always burning food surface only?
@@schutendohkji548 Wow! I would suggest a good cleaning first and then adding a thin layer of oil. Check this out and see if it helps you and let us know: How To Clean A Cast Iron Skillet
ruclips.net/video/7HRWPLRjRgw/видео.html
Unfortunately none of these worked I'm not having people tell me you're cooking wrong You're too hot I just went out and bought a non-stick pan for 30 bucks it works great with my eggs and bacon wipe it clean with a paper towel done
@@matttousey4300 I hate to hear it didn’t work for you, but thanks for checking out the video, my friend!
@@MrCastIron I hope Matt tries again. I've watched dozens of CI seasoning videos over the last couple of months and yours is nice and straight to the point. I've learned to restore some seriously rusted pieces and some seriously crusted piece and re-season them to egg-slick beauties like the one in your video. Modern pans that are more textured (Lodge, etc.) finish do require that second or third round of oven seasoning but they WILL get to be nonstick. I can stovetop season for quick addition to an oven seasoning. Hopefully, Matt will give it another try.
Well crisco is poisonous so I would never use that same with canola vegetable and lots of others. You want tallow or lard or olive oil.
@@vickinappier1009 Thanks for sharing your thoughts and opinions with us.
How to season your pan with poison.
@@Mesk871 Well, I don’t think it’s poison, but it sure seasons cast iron. Thanks for sharing your thoughts and opinions, my friend!
I’ve been using Crisco for a year on my cast-iron pans.
@@shelly6123 How’s that going?
I never season my cast iron skillet, I never wash my cast iron skillet. I use it 3 or 4 times a week. When I’m done I let it cool and wipe it out and I’m done. People think they have to season, wash, oven bake, not true. Cast iron is maintenance free if you know what to do. This is not it. Sure it looks so pretty so what you’re doing must be right, not true. New skillet, put 1/4 to 1/2 cup of beef tallow and cook couple of ribeyes. Let pan cool do not remove grease. Come back next day and cook bacon and eggs, let cool, do not remove grease. Come back next day cook more ribeyes. Then remove beef tallow by wiping clean, no,washing. Repeat forever. No washing, no seasoning, no baking. I have been doing this for 25 years and my pan looks and works better than yours. 😅
@@bruceglisson1720 Lol! I heard that. Well, I’d let you cook a couple of fatty ribeyes for me and show me what you are talking about, okay? I promise I’ll eat it as long as it ain’t shoe leather, lol! Thanks for sharing your thoughts and experiences with us, my friend! Enjoyed it!
I would never go near Crisco and vegetable oil.
That's because you just watched a YT video telling you what to think.
@@Hossein-jr9fd I heard that.
Congratulations U managed to run your mouth for 1 minute and 8 seconds and said absolutely positively Nothing ,, I didnt tune in to hear where you got a skillet a hole
@@coloyikes Lol! What are you talking about!?
@@MrCastIron Just get to the point That should be a max 2 minute video We are busy out here
@ I take as long as it needs to be to help people. If it’s not what you need, go watch some shorts or Tik Tok videos.
Crisco? I won't even let that stuff in the house. I haven't bought any of that poison in 40 years.
@@nolongeramused8135 I heard that.
Crisco is poison😡😡
I think it's because of all the Beta-carotene in it.
Crisco is not poison, you have no idea what you're talking about.
@@sandrakendrick176 Well, I don’t think it’s poison. I do know it’s good for seasoning a cast iron skillet, though!
The newer Crisco is horrible. It used to be made with beef tallow back when your Granny used it, not anymore, just a bunch of poison seed oils!
@@58harwood crisco has always been vegetable oil
Like everyone complaining about Crisco in these comments, you are wrong. You are parroting a YT video that has become popular with no idea what you're talking about.
Crisco was never made with tallow. It was poison when your granny used it and had been since it was invented.
@@58harwood I have never known it to be made with tallow. As the can says, it’s vegetable shortening.
@ you are correct sir! I was told that years ago but, after researching it, it has always been made with “vegetable” oil. There seems to be some recent studies that show some vegetable (seed) oils are not nearly as healthy as “Big Ag” and the FDA have led us to believe. Google how “Canola oil is made” for an eye opener! It’s extracted with a solvent, then bleached, then deodorized. You can’t make it up! I usually season with grapeseed oil, high smoke point. Then keep all my cooking below that temperature! YMMV! 👍🇺🇸 Happy New Year to you!
Couldn’t you use pork or bacon fat that is already solid in place of crisco?
Yes, you can! I love bacon 🥓 too, don’t you!?
Use lard
@@user-sd8ec5xx5h Yes, lard is good too! Thank you!
WRONG WRONG WRONG 🤣🤣🤣🤣
@@alvinjohns9933 Lol! What’s wrong?