I did this a couple of days ago. I got it from a flea market. I used baking soda and vinegar to remove the rust. Then seasoned in the oven. It joins my collection of iron pots some over 100 years old
@@janet1744 I have been cooking in Iron skillets for over 45 years. I don't use anything else to be honest. When cooking eggs, I use a spoonful of bacon grease and a tab of actual butter. That is for scrambled eggs. If just fried eggs, I only use bacon grease due to splattering. Also, I never use soap or wash my skillets. I will use a plastic scraper in very hot water to get any remaining egg out of the pan. Then wipe with a paper towel. After that I will put on the oven eye at highest heat to get any residual water out of it so it won't rust. I then will lightly wipe a little oil on the inside of the pan if needed after so many uses.
Smart man to say "high smoke point cooking oil" instead of telling us what oil was used. The internet will ALWAYS judge you for whatever oil you season cast iron with!
I appreciate when people are specific when they are presenting a technique you may not have used before. I may not know what oils fall into "high smoke point"
@@TheMetrescherHigh Smoke Point is probably more protective, especially when yknow.. working at higher temps. But I use Olive Oil because its the only one I have on hand.
He had done it wrong and its Nonsens… you need to fry the salt and the potatopeel so carbon can form on the inside of the pan, wich leads to non stick!
The only problem I have with new cast iron is at the cook surface is so rough. Older cast iron seems to have been ground down. I went an extra step and used a flap disc to get the bottom smoother before I seasoned it.
Years of use can smooth out the surface. Some manufacturers used a finer casting process that left the surface smoother. Some also polished the cooking surface. You can strip it down, polish the cooking surface, then reseason.
Most companies that are mass producing these days (ie Lodge) are quick sand casting their pans which results in the rougher texture. The older pans were cast and finished by hand at a slower pace. But the more seasoning you build on a Lodge pan the more you'll notice it will become smoother and non stick.
I struggle with that, too. Just keep seasoning it like he did in the video over and over until you get the surface you want. Using an oil specifically made for cast iron helps. I got a bottle off Amazon and it made the surface as smooth as glass. Good luck!
My understanding it’s that they are left with a rough surface intentionally as it helps the seasoning adhere to the surface. I see a lot of older pans with the seasoning flaking off.
Yes, I like to use the salt method, and I approve of your potato. I'm sure it doesn't shred nearly as badly as paper towels. I use the salt/oil method to clean them after washing as well. Rarely wash them completely but it if it's gummy....back to the salt. (For others: make sure it's DRY when you use the salt.)
I think cast iron pans are the only things to not succumb to planned obsolescence. Mainly because it's a solid piece of metal. Can't really compromise that.
@@Alsry1 Steel sorta just... Rusts very slowly after being submerged after a while. Weird stuff involving oxygen being dissolved in water. And then you have the alien bacteria at the very bottom of the ocean that _respire using iron instead of oxygen._ WILD.
If you are camping, clean the pan in the stream using the sand from the bottom as your abrasive. Then put it in the camp fire until dry and add your oil.
I absolutely love cooking with cast iron pans. I noticed you also have a glass top stove. I wondering if you had good luck using your cast iron on glasstop? Been to nervous of damage to try
It works but not as well as gas or traditional electric. Damage is a concern though. the weight of some pans makes it difficult to handle them when hot.
This one of the best recondioning of cast iron pans that I have seen. The only thing I do differently is to heavily oil the pan and cook it in the oven for 2-3 hours. I've been doing this for almost 50 yrs.
I don't know what kind of high smoke cooking oil but , I have tried cooking oil and it always turns out sticky. Use LARD , ITS ABOUT 1.88 AT WALMART,I KEEP IT IN THE FRIDGE ,AND HAVE HAD IT FOR YEARS,BUT I ALSO WRAP THE SKILLET IN HEAVY-DUTY ALUMINUM FOIL AND PUT IT ON A COOKIE SHEET,SO ITS SPATTERING AL OVER MY OVEN ,❤ HAPPY SEASONING Y'ALL
Still the texture is like straight up bed liner! 😂 I love my Lodge pans but I have to do some sanding before I re-season and use them! Next time save the potatoes and salt for a meal afterwards and start with 80 grit sandpaper. Cheers and Happy cooking!✌️👊
OH BOY TIME TO GO TO THE COMMENTS TO SEE EVERYONE TELLING HIM HE DID IT WRONG EVEN THOUGH THEY ALSO DID IT WRONG CAUSE THE OTHER PERSON DID IT RIGHT BUT GOT TOLD IT WAS THE WRONG WAY BY THE PERSON THAT DID IT WRONG WAHOOOOOO I LOVE CAST IRON VIDEOS
Highly recommend in the future you go with an hour at 450-475 (I've had better luck at higher temps, but don't go above 475). You should only have to do one seasoning to start with, but you may need to do a second, I wouldn't unless you have to though.
The temp entirely depends on the smoke point of the oil. If he’s using something like avocado oil he’s going to need to go over 500° for it to polymerize. I’m not sure why people insist on using high smoke point oil, they’re just making it harder on themselves.
Pro tip for seasoning any cast iron pot/pan. Give it a good cleaning, then oil with Crisco. Then place face down on any gas/charcoal bbq or char broiler if you have one.
@@donhansen5677 I do. Creating polymerized layers with oil that bonds to the metal. Crisco is synthetic. Tastes terrible. Yuk. I don't want that in my body. You do you. But educate others on what it really is if you're going to recommend it. Crisco is loaded with trans fats as a hydrogenated oil. Trans fats have a chemical structure that our bodies have trouble recognizing, and they create free radicals in the body. Give me organic leaf lard or butter any day of the week. Do you know what Crisco is?
This made me wanna take all my cast irons out of storage 😫 i only have a small electric 2 burner stove though and it doesnt always get hot enough to heat up the skillet properly
Help please! I’m struggling to get my cast iron pans clean. I follow the steps ve learned on RUclips however when I wipe the pan down the paper towel is black. Yikes!! We lie in an area where rust rules everything everywhere. Truly frustrating. Thanks in advance
![MISSING: SLIM SHADY [Expanded Mourner’s Edition Trailer]](http://i.ytimg.com/vi/xh8qgHrOO1g/mqdefault.jpg)
I did this a couple of days ago. I got it from a flea market. I used baking soda and vinegar to remove the rust. Then seasoned in the oven. It joins my collection of iron pots some over 100 years old
Wow
Thank you! I needed this! My husband's inheritance from his grandmother was her cast iron pans and they need a refresh after my cooking 😂
@smoggington1240 Yes, he's really happy with them 😊
Eggs may still stick in cast iron skillet. I haven't mastered that.
@@janet1744 ah ok!
@@janet1744 I have been cooking in Iron skillets for over 45 years. I don't use anything else to be honest. When cooking eggs, I use a spoonful of bacon grease and a tab of actual butter. That is for scrambled eggs. If just fried eggs, I only use bacon grease due to splattering. Also, I never use soap or wash my skillets. I will use a plastic scraper in very hot water to get any remaining egg out of the pan.
Then wipe with a paper towel. After that I will put on the oven eye at highest heat to get any residual water out of it so it won't rust. I then will lightly wipe a little oil on the inside of the pan if needed after so many uses.
@@janet1744 Cook it in oil. Put a layer of oil in the pan then make your eggs and it wont stick
Love the details on the underside of this skillet
Walmart sells them
I’ve personally found that the designs on the bottom are much more prone to getting gunky and harder to keep clean
@@nickkerr5714 Since when did they get fancy?
L0o. What are [😅9❤I❤9🎉🎉I🎉old k❤❤o
Smart man to say "high smoke point cooking oil" instead of telling us what oil was used. The internet will ALWAYS judge you for whatever oil you season cast iron with!
Shortening is best. Peanut oil works great. Vegetable oil is fine too.
I appreciate when people are specific when they are presenting a technique you may not have used before. I may not know what oils fall into "high smoke point"
Except there’s no advantage to using high smoke point oil. You’re just making it harder on yourself.
@@philbert006 lard is best
@@TheMetrescherHigh Smoke Point is probably more protective, especially when yknow.. working at higher temps. But I use Olive Oil because its the only one I have on hand.
He says 'not a cast iron expert' ad he proceeds to treat his pan with more care attention than I do myself
He had done it wrong and its Nonsens… you need to fry the salt and the potatopeel so carbon can form on the inside of the pan, wich leads to non stick!
I have a couple of cast iron fry pans I bought in 1985 that I use every week. They just get better with age if you take care of them properly.
Great restoration!
I love the details on the underside f the pan.
There's just something great about cast iron skillets.
The only problem I have with new cast iron is at the cook surface is so rough. Older cast iron seems to have been ground down.
I went an extra step and used a flap disc to get the bottom smoother before I seasoned it.
Years of use can smooth out the surface. Some manufacturers used a finer casting process that left the surface smoother. Some also polished the cooking surface. You can strip it down, polish the cooking surface, then reseason.
Most companies that are mass producing these days (ie Lodge) are quick sand casting their pans which results in the rougher texture. The older pans were cast and finished by hand at a slower pace.
But the more seasoning you build on a Lodge pan the more you'll notice it will become smoother and non stick.
I struggle with that, too. Just keep seasoning it like he did in the video over and over until you get the surface you want. Using an oil specifically made for cast iron helps. I got a bottle off Amazon and it made the surface as smooth as glass. Good luck!
My understanding it’s that they are left with a rough surface intentionally as it helps the seasoning adhere to the surface. I see a lot of older pans with the seasoning flaking off.
I sanded mine down also. That has it working nearly as well as my mothers old cast iron.
I still want to steal my Grandmoms skillet, it's at my Moms house🤔
All those meals she cooked, all that seasoning & memories❤
@sierramilan4322: You don't buy your own and make your own memories.
Yes, I like to use the salt method, and I approve of your potato. I'm sure it doesn't shred nearly as badly as paper towels. I use the salt/oil method to clean them after washing as well. Rarely wash them completely but it if it's gummy....back to the salt. (For others: make sure it's DRY when you use the salt.)
Well thank goodness random dude approves 😂
I think cast iron pans are the only things to not succumb to planned obsolescence.
Mainly because it's a solid piece of metal. Can't really compromise that.
Cast iron fans when I throw a pan into a lake
@@Alsry1 Steel sorta just... Rusts very slowly after being submerged after a while. Weird stuff involving oxygen being dissolved in water.
And then you have the alien bacteria at the very bottom of the ocean that _respire using iron instead of oxygen._
WILD.
@@qwertykeyboard5901 there's also iron bacteria in lakes.
I wish I'd kept my mother's cast iron skillet. I didn't know you could do this.
Never thought about this method.. Looking forward to giving it a try
@coleytoons: This method has been around for decades. Look up how to season a cast iron pan with potatoes and salt you'll see it's a common method.
Love that skillet. Honestly it would hang on the wall when not in use for the decoration on the bottom
waste.
Take potatopeel and fry it with the salt till the peel is brown and the pan is clean. Also its seasoned already after this procedure
Here I was about to throw out my cast iron pan. Thank you!
Super Super cool! They're the best non-stick ever! Once seasoned, they're fabulous. Just scrape and rinse beautiful
Use the bottom of it for pancakes for the kids. You're welcome.
Love cast irons, i went thru so many cheap pans before the light bulb in my head went on and sed, How did our past used to cook? Ahh hah cast iron!
they really are great. Mine finally has that hard to get perfect patina where absolutely nothing sticks now, it's quite glorious
In the winter when the weather is baddd I use my skillet exclusively for steaks
Thank you for the tip I just clean mine. My wife had thrown it out. It’s like new.
It’s a beautiful thing. Well done!
We use our cast iron skillet to heat up our tortillas on the electric stove. Thanks for cleaning tips
Beautiful pan!
If you are camping, clean the pan in the stream using the sand from the bottom as your abrasive. Then put it in the camp fire until dry and add your oil.
Same way I clean mine. I find it's the best method
Not a pro? You did every step perfectly!!
Hi do you know how long does that seasoning lasts? Or do I have to wash it everytime I cook and then season it again?
Mine spent over 7 years underground. I dug it up while looking for a pipe! It's of sentimental value, and I saw it as a challenge to clean it well!
Wow, nice skillet. Love the deer design
I absolutely love cooking with cast iron pans. I noticed you also have a glass top stove. I wondering if you had good luck using your cast iron on glasstop? Been to nervous of damage to try
It works but not as well as gas or traditional electric. Damage is a concern though. the weight of some pans makes it difficult to handle them when hot.
Works great! Thank a lot!
Great info! Simple and easy to understand.
Question: Do you do the salt 3 times too or just the grease and bake?
Great question did anybody answer?
Grease and bake 3 times to get a thick nonstick coating. The purpose of salt scrub was to clean it.
Yall the ringer chainmail scrubber is a lie changer for cast iron, the absolute best
Only for getting it seasoned. Otherwise you should never need to scrub it out with anything, it should be non-stick.
Thank you so much ❤😊
This one of the best recondioning of cast iron pans that I have seen. The only thing I do differently is to heavily oil the pan and cook it in the oven for 2-3 hours. I've been doing this for almost 50 yrs.
What temp ??? TIA 😊
@@PlentitudeIslandthe highest your oven goes is a good rule of thumb
I like to completely remove the factory seasoning and make the surface smoother with a flap sanding disk. Clean, then re season
Nice and easy restoration. A good quality cast iron skillet will practically last forever.
Thank you!
id use sand over salt, mostly because salt can rust the iron
Thank you for this cause so many ppl don’t know how to properly clean them and end up messing them up by washing them with soap
The potato idea helped me SO much. Cant wait to get a potato and try this
What a beautiful pan with the deer on the bottom. I've never seen one like that!
I don't know what kind of high smoke cooking oil but , I have tried cooking oil and it always turns out sticky. Use LARD , ITS ABOUT 1.88 AT WALMART,I KEEP IT IN THE FRIDGE ,AND HAVE HAD IT FOR YEARS,BUT I ALSO WRAP THE SKILLET IN HEAVY-DUTY ALUMINUM FOIL AND PUT IT ON A COOKIE SHEET,SO ITS SPATTERING AL OVER MY OVEN ,❤ HAPPY SEASONING Y'ALL
Still the texture is like straight up bed liner! 😂
I love my Lodge pans but I have to do some sanding before I re-season and use them!
Next time save the potatoes and salt for a meal afterwards and start with 80 grit sandpaper.
Cheers and Happy cooking!✌️👊
Can you use ghee as it is a high smoke? Or will it make your cast iron taste like butter?❤
Love the back of the skillet❤
Wow That's an original cast iron
Do you cool it down then add oil and reheat in the oven for each coat?
OH BOY TIME TO GO TO THE COMMENTS TO SEE EVERYONE TELLING HIM HE DID IT WRONG EVEN THOUGH THEY ALSO DID IT WRONG CAUSE THE OTHER PERSON DID IT RIGHT BUT GOT TOLD IT WAS THE WRONG WAY BY THE PERSON THAT DID IT WRONG WAHOOOOOO I LOVE CAST IRON VIDEOS
Make ABSOLUTELY sure it's kosher salt.
If you use treif salt, the pan will melt as soon as you put it on the stove.
Rubbish. Absolutely not true.
I needed this!! I hv a lovely pot that needs seasoning.
U can just use steelwool or any rough scrubbing tool to clean it, u cant scratch cast iron
You wear out the steel wool, just use salt.
How great! Thank You.
Great job 👍🏼👏🏼
Perfect T-shirt stamp...
What exactly is repeat "this process" 3x? The salt AND oil baking. Or just the oil baking?
Did you salt and potato it 3 times or just oil it 3 times?
Looks good 👍
What process do you repeat? The heating part ? Or the scrubbing and heating together?
I love the skillet 🍳 handle oven mitt
What oil do you use to season it?
beautiful job
Thanks.
I've a cast iron flat pan and a steel skillet
Highly recommend in the future you go with an hour at 450-475 (I've had better luck at higher temps, but don't go above 475). You should only have to do one seasoning to start with, but you may need to do a second, I wouldn't unless you have to though.
The temp entirely depends on the smoke point of the oil. If he’s using something like avocado oil he’s going to need to go over 500° for it to polymerize. I’m not sure why people insist on using high smoke point oil, they’re just making it harder on themselves.
You need more than one layer to do it properly.
@@violetviolet888 you really don't if you do it properly the first time.
@@infin1ty850 I've done it both ways. I prefer layers. Lasts longer.
Hope so you clean it after you have used it? After it has the coating
My cast iron pan cracked when I was hearing it in the oven. Any idea where I could get it fixed? It’s over 100 years old.
Genuinely impressed you were able to karate chop the potato in half
Flaxseed oil is a miracle for seasoning cast iron.
Are you supposed to do the salt 3 times too ?
Now I want some home cooked food in our cast iron skillet.
Wait so you sterilize it like kosher method right in the oven, so you aren’t supposed to use soap on a cast iron?
You could use a bunch of salt and scrub forever.....or just soak it in some vinegar for a day and will probably do a better job with 0 effort.
нужно было засыпать песком, и оставить на 2-3 часа в горячей духовке.. Как новенькая стала бы
Pro tip for seasoning any cast iron pot/pan.
Give it a good cleaning, then oil with Crisco.
Then place face down on any gas/charcoal bbq or char broiler if you have one.
You can start a charcoal fire and put the pan on the grill and let it sit until it burns out also. Perfect every time
@donhansen5677: Crisco is basically plastic fat. Terrible for your body. Use a high smoke point real fat/oil.
@@violetviolet888 Do you know what seasoning a pot/pan means?
@@donhansen5677 I do. Creating polymerized layers with oil that bonds to the metal. Crisco is synthetic. Tastes terrible. Yuk. I don't want that in my body. You do you. But educate others on what it really is if you're going to recommend it. Crisco is loaded with trans fats as a hydrogenated oil. Trans fats have a chemical structure that our bodies have trouble recognizing, and they create free radicals in the body. Give me organic leaf lard or butter any day of the week. Do you know what Crisco is?
I would think that design on the bottom could cause the pan to get hotter in certain spots
regular mine salt works ,no need to pay extra
Does the veg oil get sticky on the surface? Ours did and it took forever to wash off the sticky residue
Don't use vegetable oil. Try coconut or avocado. Heck, even peanut oil is safer.
Probably used too much oil. Wipe it on, then wipe it off. There will be enough left over to season the pan.
This made me wanna take all my cast irons out of storage 😫 i only have a small electric 2 burner stove though and it doesnt always get hot enough to heat up the skillet properly
Can you use coarse sea salt?
The deer logo looks sweet
Please help me to understand, how do we wash after every cook(soft wash, rins or just srup it hard)?
Do you let it cool before each application?
Salt, oil, and potatoes. Can I use Chips and French Fries as cleaning utensils?
Brilli pad then reoil. It ain't that serious
Help please!
I’m struggling to get my cast iron pans clean. I follow the steps ve learned on RUclips however when I wipe the pan down the paper towel is black. Yikes!!
We lie in an area where rust rules everything everywhere. Truly frustrating.
Thanks in advance
Why a potato? Why not a sponge? Nice job.
If its rusty, vinegar would help massively
Wait.......do we cook the potato after...... grocery prices are rough ya know lol
And then we fry the potato...
If it was in a box for 5 years I don't have much hope on it being used in the future
So question......when u wash it, its still supposed to be non stick????
You can wash a seasoned cast iron pan by hand without losing the seasoning. Just don’t scrub hard on it and you’ll be fine.
Did anyone else notice the cookie sheet he left in the oven?
Yes, I do the same that catches that oil that drips out
Can you heat on stove instead of putting it in the stove?
Perfect.
How often do you have to do this?
Is there anything else you can use that isn’t a potato for those who are allergic?
what's the difference between kosher salt and salt?