How to restore old or neglected cast iron cookware. Related videos. Cast iron cookware. • Cast iron cookware. How To Tell The Difference Between Good & Bad Cast Iron. • How To Tell The Differ...
Ive recently inherited a few pieces of old cast iron from family. No one wanted, because it was old and needed to be reseasoned. But it's pretty good quality compared to a lot of the modern stuff. I still have a couple pieces to finish.
Good Sunday morning everyone! My wife uses a container with white vinegar in it and every soften scrubs it with a pot scrubber. Changing vinegar a couple times doesn't take long and rust and buildup is gone and ready to season. But I've seen so many ways that they all seem to work great.
I bought a large cast iron skillet last summer at a garage sale and had to do some restoration on it, but in my opinion, it's worth the effort because there's nothing that compares to a good cast iron piece.
Beautiful job! I was fortunate to inherit several really old cast iron pieces, from a small fry pan to a Dutch oven...a few pieces need to be freshened up. Now that I think about it, some are about 100 years old 😯 Thanks for the demonstration... it's well worth the time invested, especially when you have quality pieces 😎👍
This is always good info! Although having done this for many years, it's amazing that cast iron isn't the high maintenance that some think it is. Initial work, good care, it's the best cookware.
Thank you. Seasoned a few pieces that we were able to get for free last year. Heated mine the to burn off everything on the grill then seasoned it in the grill after. Have a blessed day.
We recently picked up four iron skillets for $5 at an estate auction. I believe they’d been bought new but never used - they still had adhesive residue on the cooking surface. They apparently sat for years in a barn and rusted up. We’re going to restore them, season them, and use them. I’ve done this before, but I used coarse steel wool and sand paper. That took a lot of elbow grease. We’ll be buying a wire wheel for the drill today. I believe that’s a much better way. Thank you.
Good video. We use regular sand with a disk sander, a small bit of sand use the sander until the sand gets dirty pour it out then add more sand and repeat until done.
Very cool! Love our cast pans. Do need a Dutch oven though. We bake a mean bread in our Le Cruset , but need another. One loaf for us and one for the kids. We bake one in a regular pot but it’s not the same as in the heavy one .
well tell me what better than going to my range. then coming home to watch one of these videos ... I agree definitely fat.... I actually have shared this one on my mags info area... Makes sense I never have turned mine upside down for the baking... wow made sense thanks my friend
Glad the video was useful. The reason you turn it upside down is that the fat can’t pool. This would cause a sticky spot in the seasoning. If it’s inverted it prevents that from happening.
Pitting is tough, I don’t really have a remedy for that. You would have to sand it down past the pits, but then the CI would be weak in that spot. It may not be worth the effort.
Get the pan nice and warm, put some oil in it, I use a paper towel to spread it around. Then about 1 TBSP of butter and slowly dump the scrambled eggs in. I use a rubber spatula to go around the edges loosen them up. Eggs are tricky bc if you move them around too fast, they’ll stick and if you wait too long they burn but hope these tips help! Happy cooking 😊
Do a little deep frying in that skillet. We like making our own tortilla chips. We get the soft corn tortillas and deep fry them. Deep frying allows the CI to drink in more seasoning and it speeds up the process. You still have to add a little butter when you’re making your eggs, but that should help.
