Now tell Mr. C.I. how I said I'm like a OLD ANTIQUE SKILLET. I'm spinning, & wobbling, & got pitting-cellulite😂. & How you said like a dog chasing my tail spinning around.😂😂😂😂😂😂 He's still foolish & cutting up. RICKKKKY D, my PICIC. I owe him 1 Mr. Cast Iron. But how do I come back on a TRUFFFFF.😂😂😂
Thanks Rick! We are fair to middlin! Teresa is still having sugar problems. We get one good medication and then the insurance company quit paying. It’s a struggle but we press on! I hope you’re doing good too!
I might skip a thin coat occasionally, but never repeatedly I use grape seed oil. Love my cast iron, got it from my dad when I was a teenager back in the early 70s.
I try and do the D.O.'s every time because I don't always use them. I have so many I have to rotate them LOL. Now the skillets on the stove might not be every time but most of the time. Great to see ya Mike.
Thank you Mike. I haven't been oiling the pieces in my collection but I might start. I restore for Jeff Hill Estate Sales and his warehouse isn't heated except when he is open. His pieces are prone to moisture so I spray olive oil on them. Not only does it protect them they look good as well. Jeff is located in Dayton Tn. with very reasonable prices on pieces that you can't find today. He also carries cast iron spatulas. Enough about him. I would caution people not use an oil that will go rancid over time. I use the spray cooking olive oil from the Dollar Store on Jeff's.
I oil them after MOST washings, but not every one. I'm lazy. If I have used the oven, I wash, dry, oil the cast iron and place it in the hot/warm oven to make sure the skillet is dry, and to not waste the residual heat in the oven. THANKS Mike!!
Lol! I hear ya on the lazy part. It’s easy to let it slide sometimes, but like I was saying, if you have a decent seasoned pan, it doesn’t hurt to skip it once in a while.
You know me Mike, I only cold water wash my skillets if food sticks to them, or it's been a week or so of sitting on the stove. They don't need seasoning since I cook with the previous days tallow or butter, only adding more when needed. Skillets, may at times, get a cold rinse if there's too much food bits left in, but I rarely have to add more grease. Once in awhile water gets left in them and removes some of the seasoning. All I do is add lots of tallow and cook for the week and it starts seasoning itself. Thanks for the great question Mike. It's a learning process, and can take awhile to get the one they like.
I know water can get under that grease and right next to that iron. I have taught myself to heat all of the water out if I'm keeping grease in the pan for next time. Right now I have one with beef tallow, one with sausage grease and one with olive oil (cornbread). Somehow I figure it's all OK if they're in the oven with a top on the skillet.
Mike every time I watch your channel, “Iron Man” tune by Black Sabbath plays in my head! The answer is most of the time. With experience one will learn if they spare their oil and rag after a particular wash. Still most of the time. Good video!
Every single time!!! Rinse dry completely and warm it back up slowly on the stovetop and a little grapeseed oil and wipe it down with paper towel. Then a clean microfiber towel to remove any excess so it doesn’t get stored wet!
I've started washing or salt cleaning before the next use instead of right after the current use. Soooo, the oils from the current use sit there for a bit. I use them frequently enough, though, it's not too long.
Every time I use my CI pans, I rinse, wipe out, dry, heat and apply my homemade seasoning paste to the pan, then he it until it is hot but not smoking, then wipe out again and put away. I rotate use of my skillets to the seasoning never gets rancid.
I do. I'll wash it, dry it, dry it over low heat, and then wipe in a thin layer of oil, crisco, beeswax paste, or fat. Wipe it around turn off heat,wait a few minutes and wipe it off again.
I don't keep mine oiled. I like to wipe mine out with a clean tea towel right before I use them and I fear dirt will mix with oil and I'd have to wash that skillet before I used it. I know, "you have to eat a peck of dirt before you die'". Between gardening and butchering my own meat, I am sure I have eaten my peck of dirt. I don't see how people manage to get rust on their cast iron. A lot of mine sits for months unused and it's humid here, no rust ever. Yesterday I did get out one of mine that's been sitting for months , my favorite, The Favorite, made 1882 to 1902. I'd watched a YT video of a guy cleaning stuck on eggs off his cast iron skillet with a plastic scrapper. It took him a while, lot of stuck on egg. Anyway, I didn't have a #8 on, in or by the range so, I got one out of the spare room, wiped it off, heated it up on the flame it likes, added some margarine when it was hot, added scrambled eggs when the water cooked out of the margarine, turned the heat off and let the heat in the skillet finish the eggs when they got close. Nothing at all stuck. I wiped it out with a dishrag, rinsed it and heated it to dry. I know there's nothing special about that skillet. I know it has never been "seasoned" unless it was before I burned it off when I got it years ago. I worry the people that have to scrape their egg off with a piece of plastic will switch to Teflon. I would. Be like Mike, be smart, don't make any of those 3 mistakes. That said, I thought you meant do you oil your skillet every time before you add the food. I confess, I do not but, I probably should. There's less likelihood anything might stick and heat transfers from the pan to your food a whole lot better. I used to think meat seared better with no oil but, even fat meat sears better with hot oil.
