Simple rules for cast iron care 

And your children and their children can use the same pan. If cared for properly they will last an extremely long time, and they can take a fair amount of abuse too.

@@weepingangel2564 I came here to write exactly that. About future generations, too, using the pan. 🙂

I have my grandmother's cast iron (for the past 20 years). They're in great shape and they will go on to my teenager as they move on in life. Cast iron is life.

Tri-ply will last a lifetime as well and be better in every way when it comes to cooking.

My grandma did, my dad did, and now I do too!

Totally the same thing you do to take care of an offset smoker. Rub the outside of the whole thing with a little (emphasis on a little! Don't want it to get gummy) oil every time you use it and it will stay rust free from quite some time.

Do you have any videos?

@@lethalslaughterband5498 I don't but my go to channels for all bbq awesomeness are HowToBBQRight, Chud's BBQ, Cooking With Ry, Big Lew BBQ, Baby Back Maniac, and a few more... I'm sure the algorithm will show you if you search those cats

Thanks

I use a mixture of linseed oil and beeswax. Also a farrier and blacksmith.

Agreed. Any mistakes can be fixed, so people shouldn’t really worry about ruining a cast iron pan. Treat it like what it is: a hunk of metal. If you treat it nice, it will do great. If you treat it bad, don’t worry, you can always buff it out and start again.

A lot of people throw them away during the initial patina/seasoning as well because it gives off a bronze hue. So many new or novice cast iron owners I interacted with think it's rust when in reality it's the start of a great seasoning

Shush... This is how I've scored incredible bargains on high-quality vintage pans. So many morons send their rusty pans to thrift stores. You'd be amazed. I've bought 90-year-old Wagners and Griswolds for as little as $5. Last week I scored a vintage 70-year-old Lodge 9-inch skillets for $10. This was back in the day when Lodge made pans with absolutely smooth cooking surfaces. 🤫

@@JacksonWalter735 that’s good to know, I’ve got a couple of carbon steel pans (which I bought because I wanted to be able to scrape and serve with a spatula) and I’d noticed a fine bronze coloured speckling on the surface. It claimed to be pre seasoned and said to just make sure to spread the fat around while using it to keep it good, but maybe I’ll spend a while seeing if I can build it up further.

@@kaitlyn__L yes that is the way. I literally just finished making eggs in a Debuyer crepe pan I got off of Facebook for a few bucks because they thought it was rusting. I uploaded that short to my channel and you can see how it's still bronze with a few black spots. It will darken over time, but it's still nonstick while being bronze 🤷

You can get scouring bits for hand drills to make that task easier

Good of you to recognize the quality under the rust and bring those gems back to life!

If you come across more rusty pants just throw them in a fire to burn off any of the built up carbon scale and rust. Keep them really hot but not glowing orange. Let it air cool and scrub with a steel scrubby with soap and water. Finally, season with bacon grease and wipe off as much as you can and you're good to go. I've restored many cast iron pieces this way over the last few decades. People just make it more complicated then it needs to be.

@@williamganley4739 Burn it off! Huh. I saw someone put a badly scaled pan in an electric oven and run it through the self-clean cycle which is evidently hotter than just baking at top temperature. That seemed to do the trick too.

When I was younger, I had a friend who worked on tugboats. The cook on the boat used plain salt to season the pans. When the pan is clean just rub table salt in the pan and just keep rubbing until you see a bit of a shine. Once that's done you can use it. When you're done with it just rinse it out and let air dry. I've been doing it this way for years and it works wonderfully. The only time you'd have to resalt is if you've washed with a degreaser like dawn. Otherwise it good to go!!

Yup. I have a 1930's lodge I have had to strip and I cannot, cannot, cannot get the last layer off. I've been spraying and sanding and washing and baking for weeks now and I just now got 95 percent of it off.

People fret far too much over cast iron...the real secret is...the more you use them, the better they get. you can watch all the videos you want about care and seasoning...and your egg will still get destroyed in a fresh skillet. Cook a few steaks on that bad boy...and notice the difference. I flip eggs on mine like it was a teflon pan...

Danos noticias de tus arterias 😂

Cook a Cajun roux in one …. Instant seasoning

Soap had lye. Most dishwashing liquids are detergents not soaps. Detergents and soaps are different from each other. But, I think the main reason for the no soap rule is that someone has experienced a poorly rinsed pan. "Don't soak cast iron" is a good idea. It is better to be safe than sorry. But, where is the dividing line time wise between a rinse and a soak?

Canola oil is the one to use, that's what Lodge includes in their care kit. Other oils will probably work with varying degrees of success, but canola oil is both cheap and effective at seasoning cast iron.

I polished my cast iron smooth on the inside. Organic flax seed oil works fine for me. Supposedly the best stuff is good grade linseed oil but that’s not easy to get in the US.

Flaxseed becomes too brittle at higher temps & flakes off, can’t avoid it if you do steaks & other high heat foods. From my research, refined avocado oil has the highest smoke point & strength.

@@YaH_Gives_Wisdom I can guess the reason why your flaxseed coating peeled off the surface. Usually, it happens if you haven't thoroughly cleaned your pan from the previous build-up. For seasoning a pan with flaxseed, I heat it over an open flame. Chemical substances don't clean the pores of the cast iron, and then the layer peels off from the pan. This is from personal experience.

@@andriidorohov2044 I would some what agree except this doesn’t happen with other oils like avocado. Also, I tried flaxseed with a completely brand new pan & same result, so I have to conclude it is the flaxseed. Avocado has never flaked for me.

It really is amazing how much confidence can sway the average person. ... ... *Says so confidently* 😅 (Couldn't resist)

Adam Ragusea is an ignorant hack

That video said that flaxseed was the best oil so Idk who is right

Do some detailed research :) Flax seed is great because of a high smoke point, but it can flake easier than other oils. Emphasis on can. With normal usage, you shouldn't have any flaking and if you do, as said in this video, normal cooking repairs it no problem.

​@@marceltelang7825 Do you really need "the best", though? You're getting different answers at different places because people have been using their pans differently throughout the centuries, and there's a hundred different ways to do it, and all are fine. You don't need "the best" way. People have used cast iron cookware in parts of the world where they even didn't know what flax is.

@@zorkan111 This is what put me off cast iron before, I though it was too much maintenance, like "omg don't wash it, don't touch it, don't use it" it wasn't until I realized dude... people have been using cast iron before they had the internet, before we had cars, before plastics, before they even knew what germs were... I think you're going to manage this "technology". Step 1: cook with it Step 2: wash it Step 3: if rusty.... proceed to step 2 If grandma from the age before they had railways can maintain a cast iron skillet, I think a 30 year old man in 2024 can do it too, without "failing" to the point where the food is inedible. I'm pretty sure grandma didn't use "top of the line best of the modern world oil" to get that perfect seasoning, I'm pretty sure most people used the pan to cook food, and if it was sticky at least you got so food.

do a few videos

@@Lina-ws3by You know I've thought about that. I'm retired and frankly don't want a job or the experience of working with youtube. I find most of my pieces at estate sales then restore them but there's only so much to see. It's the same with every piece so I wouldn't expect many subscribers. There's only so many of us that are this mentally disturbed. In our defense we don't hurt anyone or cause problems. What you would see at Cast Iron Restoration is an electrolysis tank used in every cleaning. (I don't touch aluminum, cast iron cleaning is easy but that stuff). No vinegar or acid rust removers. No power tools or heat used for cleaning. Repairing a warped bottom skillet. Making spatulas from new Lodge skillets. And the main thing you'd notice is a butt ugly old guy doing an awful filming and editing job. You'd quit half way thru and think "this ole fart has cast iron for brains". The bad part is I'd have to agree. Watch a few ring finder videos, that's about how they look. I like to get their piece after they've tried and given up. Then they can't believe it came clean and it's free. I usually won't charge an older person or friends. I compiled all the restoration prices I could find on the internet. The average price to restore a #8 skillet is $30. Some of these people may not have an extra $30? The Lord has blessed me throughout my life and I don't have to charge them. We all win! If you've made it till now bless your heart. You must be as bored as I am...

I find cast iron cook ware may times during the year. One day I found a pan that I loojed up and it was rare. I ended up selling it on e bay for two hundred seventy five dollars. Makes me wonder just how many other pans were worth money, that I sold to the scrap yards.

The 1800s??

I tell people "it thrives on neglect". I have adhd and can't follow a strict complex routine with something like cookware. I only use cast iron to cook, basically do whatever with them, and they just stays smooth, glossy, black and slick decade after decade.

I literally do nothing to care for my pan outside of washing it and drying it. After 5 years of use the seasoning thats built up takes care of the pan for me at this point

You'll get older and learn more then!

what does your age have to do with anything here?

@@TahitianTreatSkeetJuiceJr leave it to the internet for interactions like this! Haha. I involved age because the longer you live, the more exposure to experiences you have. I was surprised that I didn’t know all the awesome things in the video

Thats an early Griswold pan. Excellent

damn, good ears

damn, good ears

damn, good ears

Crespo, saludos! Igual mirando un poco de cocina lol

,???

How did the olive oil do against the two seed oils?

One thing you could have tried is to fill the beakers with an NaOH solution. This dissolves seasoning quite well.

У нас в лаборатории "кипячение" грязной стеклянной посуды в неконцентрированной азотной кислоте решало любые проблемы с загрязнениями органического характера.

I dry mine on the stove. Just set to medium heat and takes less then a minute. I season on the stove too.

Flaxseed oil is known for its ability to form more durable polymers compared to sunflower oil. This is due to its high content of alpha-linolenic acid, which tends to create more stable and stronger polymer bonds during the oxidation process. It's a chemical aspect. Now, as for why seasoning pans with flaxseed oil might be considered a myth, it's because some argue that the process isn't as effective as believed. I'm still figuring out what to use for my pans myself.

The thickness of the cast iron more evenly distributes the heat, reducing hot spots and helps prevent burning.

I got my cast iron pan from lodge too because it was cheap, then I used a palm sander to quickly sand through the coarse pre season with rough grit paper and then reseasoned. The results were the ability to fry an egg non stick style after just a few layers of seasoning.

That’s disgusting. It’s seasoned with dead raccoon intestinal juices, decomposed garbage and 27 diseases…. Enjoy your breakfast, cheap ass 🤮

I cook on a 168 year old cast iron pan and it's like 14 inches wide and just doesn't care, it is way heavy tho

Does this also apply to induction, or only gas?

@@Mario-fn7po Both I should think. Metal expands with heat like water does to a dry sponge. Best to put the pan on medium and do some prep. Check to see if the rime is hot before going too high. Given the cost of a good iron pan why risk it.

That’s one thing I miss about my traditional electric, slash a double edged sword of the instant heat of gas. It would take 5-10 minutes to heat up the hot plate anyway, let alone the pan, so you could safely set it at your desired final temp. Gas requires a lot more fiddling up and down the whole time.

An old roommate of mine busted a skillet of mine that way. Just broke in half.

@@kaitlyn__L oi

Thanks - we'll put this on our list for the future!

@@MinuteFood You could say you're putting it on the burner. Sorry I don't want to make anyone salty so I'll sea myself out.

@@christianrolle2548 Putting it on the back burner to simmer for later? xD

@@kyokoyumi I think I’m already kind of heated, have had enough of getting roasted.

As long as the cast iron isn't heavier than what the induction cooktop can handle, cast iron is perfectly fine on it. But, you might want to put something down to keep the skillet from scratching the cook top.

This can also help to undo a very uneven seasoning, where layers have flaked off. I used a 50/50 solution of vinegar and water and brought it to a boil for 5 minutes to reduce the unevenness before seasoning again.

They will last until an incompatible heating technology is invented if cared for properly. (And considering induction is compatible and will probably he the standard for the next hundred years I can't even imagine how to make a stovetop incompatable with cast iron) Its far more likely someone doesn't properly care for them than they go obsolete due to incompatibility with future stovetops. (And people can restore them up until the rust into dust which for something as thick as a cast iron skillet would take like 200 + years exposed to the elements.

It just depends on the pan your getting and it's type. The more mass in your pan the easier it's going to be to retain heat and keep the heat even across the pan. IIRC Cast Iron's actually not the best about thermal heat transfer but it's mass basically counteracts that. You basically have to heat the entire mass of pan to heat the food and since it has so much mass it takes longer to give up it's heat which means more even heat across the pan. But if you get a high quality pan you can get a lot of those qualities. For example if all-clad sells 5 ply stainless steel pans which are layers of stainless steel, aluminium, and and sometimes copper all sandwiched together to add that mass you need and also you gain some of the benefits of each material. The downside is a 10 inch fry pan will cost you around $180 vs a cast iron pan at $45.

It's an important distinction, but induction and regular electric do use electricity, but induction causes the molecules in the cookware itself to vibrate and generate heat internally, rather than a massive resistor cause that same vibration indirectly.

Is Olive oil what is used to season by chance?

@@maylin1986 almost. It's the "light" version. About the 3rd press or 4th press. I have since changed over to canola oil. Also is zero taste (the light olive oil is pretty much zero taste as well).

I've had success seasoning both in the oven and on the stovetop. If you're new to cast iron, I'd start with the oven, since there's a bit more room for error! We showed stovetop in the video since it's a bit easier than filming in the oven :) As far as safety, as long as you're airing out the kitchen when you season (it does get smoky) and using your pan properly (e.g. not cooking on a bare pan, since that could leach a lot of iron), cast iron is likely a much safer (and greener!) option than Teflon.

@@MinuteFood Thanks! Does the pan need to be warm/hot when you apply the oil? Is there any risk of the pan being in the oven for too long at temperature? And what temperature is too high in the oven? Thanks again!

​@@davidalearmonth The pan does need to be hot when you apply the oil, mostly to make sure it's bone-dry first. Also if you're seasoning in the oven, you should coat the entire pan with oil, not just the cooking surface, to protect the whole thing from rust. You can't really leave the pan in the oven for too long (remember that the pan is going to spend a lot of time at temperature over its life as you cook with it), but an hour or two is plenty of time. Just don't leave the oven on and unattended, for safety's sake. And as far as temperature goes, just crank your oven to its highest setting. A home oven can't get hot enough to do any damage to sturdy cast iron (or the polymerized seasoning layer). And every time you cook with it, after you wash it, get it hot again and wipe it down with another thin layer of oil to protect it from rust. If you do that and use the pan often, you shouldn't even really need to worry about seasoning, since that layer of oil will polymerize a bit the next time you cook with it.

@@davidalearmonth I’m no expert with cast iron, but just focusing on the science talked about in the video: I would imagine oiling a warm or cold pan would make little difference. The idea is to eventually have the oil heat up to polymerize, and that’s at a much higher temperature than just a warm pan (I feel it would be dangerous to apply directly to a scorching hot pan, so even if that was better, I would not recommend). Using a warm pan might cut down on your waiting time, since the reaction temperature will be reached sooner after putting the oil on and popping the whole thing in an oven. But how much difference a few minutes less of heating up in this long process seems negligible, as this isnt a race. One thing good thing warming the pan up would do is dry the pan. After you clean the pan with soap and water, it’s obviously wet (or at least damp). Warming the pan would drive off this water and prevent rust from forming as the pan sits. This would also prevent water from interfering with the coat of oil that you are applying, possibly avoiding an uneven seasoning.

@@OGSumo the idea is that beating the pan causes the metal to expand, and this allows the oil to “grab the pan” and really get into every nook and cranny

It also helps with getting rust off too

Season with canola, but don't cook in it!

i boil some water in it for a few minutes then dump it outside, wash with a sponge under hot water then dry on stove and heat some oil until it smokes ....this pan is going to last forever ..

Agree. I’d suggest avocado oil, also. Flaxseed oil makes a great polymer at first, but it flakes off.

Yeah, I'm about to follow his advice and take a little sander to my 10" Lodge that came with that horrible, rough pre-seasoning. Nothing I've done in over a year has helped it to become non-stick. My 60+ year old pans, on the other hand, are smooth as glass, and I've never had trouble with them. Time to strip the Lodge back to iron and building anew. I was thinking flax oil till I saw this. Guess I'm going with ol' reliable canola.

You can season stainless steel just like cast iron but I believe flaxseed oil or grape seed oil is the best for stainless

@@zleggitt1989 This is incredibly interesting thank you, we actually do have a stainless steel pan so I will probably try this out sometimes. :)

I hope you are talking about cast iron pans, because it will not work on conventional pans that you see in markets. These ones do not work with seasoning dear

That what I do too, for "medium" flavored oils medium to medium high heat should be okay for them. For me that's like a "5" out of a ten and I rarely need to crank THAT high anyways.

Honestly, I've never found nonstick cookware to be particularly nonstick.

Nonstick cookware don't hold up all that long, maybe a couple of years.

Hows the perfluorooctanoic acid?

It actually said flax oil DOESN'T polymerize better, since it's too unsaturated...

@@adrianblake8876 Read my comment again? I was commending them for pointing that out.

@@phisgr Ahh, yes... edit your comment and then tell me I misread it...

@@adrianblake8876 RU-vid should have a Haha reaction like facebook. I need it right now.

@@adrianblake8876 I'll assume you're commenting in good faith here. You should remember some of the words from my "original" comment. Can you construct a paragraph that uses them but demonstrates the misunderstanding?

😂😂😂

Steel is processed differently than cast iron is. Cast iron is literally just iron that's been cast into a specific shape. Steel goes through the smelting process and from what I can tell, some carbon will be lost in the process. High carbon steel is steel with a higher carbon content than other steels.

Steel only has a tiny, tiny amount of carbon. It took many years to figure out how to heat raw iron enough to remove the carbon.