No smoke = no seasoning. After every use and after cleaning what I do is get out a "whole" no lint shop paper towel put a tablespoon of the cheapest canola oil that I can find and using a pair of tongs make sure that there is a clear and smooth surface all over the entire surface. When you see wisps of smoke that is when you should stop and let the pan cool down on it's own. A quick rule of thumb is No Smoke means no seasoning. I do this after every time I use my cast iron. In the beginning I do the outside too but after the first 4 or 5 times that seasoning is baked on and I concentrate on the inside of my pans as every time that you cook and clean the inside some seasoning gets pulled off.
You never heated the pan after oiling it to polymerize the oil. You just oiled a hot pan and let it cool down with an excess of oil in it. That’s not seasoning the pan.
No this is not how to season a cast iron pan. And never never never never never never use a paper towel because you will leave lint residue from the paper. You always want to use a lint-free cloth. You may not see the lint from the paper immediately But continuing to use paper towel will gradually build up this type of paper lint and Infuse it within the oil. That is not recommended
@@cecilyonpoint There's a lot of ways to do this. It's like asking how to make a martini. Cast iron is durable, a lot men use it , cowboys have the most experience 🤪🤠
Good. 🙂
great tips!
I'm glad you find the info useful!
I will try your approach. Thank you
I believe you'll be pleased with the outcome
Good video, thank you.
@@DaveEdmonds-wp6ue My pleasure & thanks!
I wouldn't use a microfibre cloth, it's made of plastic and will melt. Just use a cotton tea towel.
In those those three steps, do heat the skillet each time?
No smoke = no seasoning. After every use and after cleaning what I do is get out a "whole" no lint shop paper towel put a tablespoon of the cheapest canola oil that I can find and using a pair of tongs make sure that there is a clear and smooth surface all over the entire surface. When you see wisps of smoke that is when you should stop and let the pan cool down on it's own. A quick rule of thumb is No Smoke means no seasoning.
I do this after every time I use my cast iron. In the beginning I do the outside too but after the first 4 or 5 times that seasoning is baked on and I concentrate on the inside of my pans as every time that you cook and clean the inside some seasoning gets pulled off.
@@Ray186 I appreciate you sharing your tried & true method. Thanks so much!
You never heated the pan after oiling it to polymerize the oil. You just oiled a hot pan and let it cool down with an excess of oil in it. That’s not seasoning the pan.
I agree with you entirely. Everybody is an expert now since we've had RUclips
use smaller mitt this is too big you can see shes haveing hard time working theoik
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No this is not how to season a cast iron pan. And never never never never never never use a paper towel because you will leave lint residue from the paper. You always want to use a lint-free cloth. You may not see the lint from the paper immediately But continuing to use paper towel will gradually build up this type of paper lint and Infuse it within the oil. That is not recommended
Ah, coconut oil...
I have a tip for you. Go find a cowboy 🤠 🤠🤠🤠
@@donaldjacques7962 Hmmm, I can't say that I understand your reference/tip?
@@cecilyonpoint There's a lot of ways to do this. It's like asking how to make a martini. Cast iron is durable, a lot men use it , cowboys have the most experience 🤪🤠
That's not the proper way to season a cast iron pan, don't listen to this woman.