My grandma had several cast iron skillets. After each use she would wash them, heat them up to totally dry them and rub a bit of crisco or lard on the warm surface. Great finish on them. They will rust if you just set them out to dry.
Prior to using the baking soda, you may wish to consider using COARSE crystal salt--such as for ice cream making--with the vinegar to remove rust and previous seasoning. You may use a cloth or "curly" steel scrubber or even fine steel wool (non soapified) to remove the rust. If there is no serious pitting, then clean with soapy water, dry and re-season (once all of the rust is gone). If under your rust layer you find any "pitting" you may sand and then buff pan smooth. Re-season. Nice job Tawra. My Scandinavian family always use cast iron cookware and has for many generations, passing down different cast cookware. Griswold is an excellent product and will offer many years of great use!
I collect and resell cast iron that I find cheap or free because people don't want to deal with them. My neighbor found one buried in her backyard. Completely rusted and corroded. I put all my cast iron in a lye tank. Just an empty cat litter bucket with lid, water, 1 lb lye crystals. I leave the pans in there as long as a month or more. Pull them out with gloves and rinse with a hose. Comes out pure grey iron. I rinse in vinegar to neutralize the lye, then wash, dry, and season. Now that skillet is a beloved Cornbread pan. ❤
Perfect timing, I have a cast iron skillet that needs a little TLC. I didn't realize you need to seaon it more thsn once. Explains why every time I butter & fry an egg, the eggs stick. Note.
That Griswold skillet is definitely collectible! I use my grandmother's Wagner cast iron skillet to bake The Best cornbread. Coarse salt with a little oil make a good scrub when cleaning.
I don't like cooking with cast iron either. It's just too heavy for me to lift with the arthritis that I have in my hands and I have ruined every cast iron pan I've ever had so there you go. They do put iron into our diets however. I think baking in a cast iron skillet would be okay.
Not to knock your seasoning methods, but the splotches were because there was way too much oil used in each seasoning process. There was enough oil used each time that at least 4-5 pans could have been seasoned. All of the excess oil must be wiped out and the pan should be basically dry to the touch before placing in the oven. Layers of seasoning should be as thin as possible otherwise it will be splotchy and/or tacky and will more than likely flake off after you start using it for a while. But anyone may do whatever they want to their pans. Nice job on cleaning up the rust! 24 hours would have been way too long, especially for using straight vinegar.
Got several CI skillets at a yard sale a few yrs back. Had some rust, but elbow grease took care of it. The first pass at seasoning was on bbq grill to allow hot with no smell in house.
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My grandma had several cast iron skillets. After each use she would wash them, heat them up to totally dry them and rub a bit of crisco or lard on the warm surface. Great finish on them. They will rust if you just set them out to dry.
Thanks for the tiip😀
Prior to using the baking soda, you may wish to consider using COARSE crystal salt--such as for ice cream making--with the vinegar to remove rust and previous seasoning. You may use a cloth or "curly" steel scrubber or even fine steel wool (non soapified) to remove the rust. If there is no serious pitting, then clean with soapy water, dry and re-season (once all of the rust is gone). If under your rust layer you find any "pitting" you may sand and then buff pan smooth. Re-season. Nice job Tawra. My Scandinavian family always use cast iron cookware and has for many generations, passing down different cast cookware. Griswold is an excellent product and will offer many years of great use!
I collect and resell cast iron that I find cheap or free because people don't want to deal with them. My neighbor found one buried in her backyard. Completely rusted and corroded. I put all my cast iron in a lye tank. Just an empty cat litter bucket with lid, water, 1 lb lye crystals. I leave the pans in there as long as a month or more. Pull them out with gloves and rinse with a hose. Comes out pure grey iron. I rinse in vinegar to neutralize the lye, then wash, dry, and season. Now that skillet is a beloved Cornbread pan. ❤
Salt and water are great for cleaning cast iron.
I've used cast iron for most of my 66 years, my fave go-to! Reasons eggs stick: pan is too hot, not enough oil or fat.
If the pan is smoking like that when cooking it is too hot
Perfect timing, I have a cast iron skillet that needs a little TLC. I didn't realize you need to seaon it more thsn once. Explains why every time I butter & fry an egg, the eggs stick. Note.
That Griswold skillet is definitely collectible! I use my grandmother's Wagner cast iron skillet to bake The Best cornbread. Coarse salt with a little oil make a good scrub when cleaning.
Is your Wagner a square skillet? I have 2 and I love them.
I love cooking with cast itin
when seasoning, you used too much oil. it only needs a super thin coating of oil or it will be sticky.
Nice!
Amazing results!
Just the way I like my eggs...crispy! Great video!
I've never used the oven for this process - only the stovetop. Yes, vinegar works wonders on rust!
Deep fry some French fries in it and it'll be perfectly seasoned 😁
I always fry eggs in cast iron. They never stick. I never let it get so hot that it smokes. Thats to hot for me.
My brother in law use to put their cast iron in the camp fire to clean them.
I don't like cooking with cast iron either. It's just too heavy for me to lift with the arthritis that I have in my hands and I have ruined every cast iron pan I've ever had so there you go. They do put iron into our diets however. I think baking in a cast iron skillet would be okay.
Great video. Where's Mike and mom?
Not to knock your seasoning methods, but the splotches were because there was way too much oil used in each seasoning process. There was enough oil used each time that at least 4-5 pans could have been seasoned. All of the excess oil must be wiped out and the pan should be basically dry to the touch before placing in the oven. Layers of seasoning should be as thin as possible otherwise it will be splotchy and/or tacky and will more than likely flake off after you start using it for a while. But anyone may do whatever they want to their pans.
Nice job on cleaning up the rust! 24 hours would have been way too long, especially for using straight vinegar.
Yes you are right. That's why I hate cast iron it's too much work.
Your pan is too hot to cook that egg.
Got several CI skillets at a yard sale a few yrs back. Had some rust, but elbow grease took care of it. The first pass at seasoning was on bbq grill to allow hot with no smell in house.
Good job I love cooking in cast iron! Cobblers are great!!
I have a few pans.. did not have any idea of how to clean tbem.. ty so much for making this video..
If you use salt it will clean it up nicely too. I use a paper towel and salt and then I fry something with a lot of grease to season it nicely
Wow. Great job Tawra!
That was amazing.
Thanks..
Thanks
That is for sure impressive. Congrats!
I don't like cast iron either..😊