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The Secret to Seasoning a Cast Iron Skillet (And What NOT to Do)

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Are you looking for the easiest way to season a cast iron skillet? After a ton of research and trial and error, I finally found a process that’s simple, easy, and highly effective. In this video, I’ll show you how I season my cast iron so it’s completely smooth. I’ll also explain the common mistakes you need to avoid.
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0:00 Intro
0:29 Step 1 Wash the Skillet
0:55 Step 2 Dry the Skillet
1:20 Step 3 Coat the Skillet
2:19 Step 4 Bake the Skillet
3:34 Seasoning Mistakes to Avoid
****Products Featured in This Video****
Stargazer Cast Iron Skillet: shrsl.com/40a7h (StargazerCastIron.com)
Calphalon Cast Iron Skillet: amzn.to/3U63jWX (Amazon)
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Опубликовано:

17 авг 2024

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Комментарии : 77

@jamesclifford4284 Год назад

Thank you, I love cast iron ND this helps me a lot to enjoy it more.

@MrMyleys День назад

great video, very helpful! 😃

@PrudentReviews День назад

Thank you. Glad it was helpful!

@BrianGay57 2 месяца назад

Very true. Polymerization is a function of time and temperature. I have bought cast iron skillets that got put away dirty that had thick, polymerized oil on one side of the skillet. Old furniture varnishes were often made from boiled linseed oil. The boiling would begin the polymerizing process, and time and exposure to oxygen would finish it.

@TheBatt2121 Год назад

I've learned over the years most of what you presented, but I've never heard about the 25 degree rule of thumb. I'll give that a try. Good info. Thanks!

@TrickerDK8 Год назад

Excellent guide.

@angelaharris1112 3 месяца назад

Great video! Thank you!

@PrudentReviews 3 месяца назад

Thank you!

@jonathanm9436 11 месяцев назад

I believe that this system of seasoning works. My system also works - heat on the induction on highish heat (5 minutes), wipe with small mount of canola oil and intermittently wipe the surface while it smokes (3 minutes). Deglaze under cold tap water to lift off any excess oil. Done. All finished in ten minutes tops. I might do it a second time, maybe. I then cook eggs. I use my pan almost every day, so I'll reseason ever month or so.

@billmarsano3404 2 месяца назад

Nice work!

@xecoq 17 дней назад

I dont think the polymerized oils can go rancid. In the graphic by Lodge you show at 4:30 it shows extra virgin olive oil being ok for seasoning.

@SamE2109 2 месяца назад

Bro, that was beautiful

@shawnhampton8503 Год назад

Contrary to some ideas floating around out there: Avocado oil is a really bad choice UNLESS you have an oven that can go up to around 6-7-00 degrees. Avocado oil has a very high smoke point - around 525. And most home ovens cannot reach the need 30 degrees higher temp to get a good seasoning. Avocado is fine to cook with but stick with Canola, Soy, Vegetable, or Grape Seed oils. An oven temp of 500 is fine. "Too high" of an oven temp is not an issue, but too low is. Good video! Andrew really gets the principles of polymerization - chemically changing oil into a hard protective surface with heat.

@PrudentReviews Год назад

Thanks Shawn!

@bertdog7639 11 месяцев назад

BS. Avocado oil works fine.

@chriscalderin6677 7 месяцев назад

Lies I use avocado at 500 that is below the smoke point! You do not need to smoke it

@chriscalderin6677 7 месяцев назад

@@bertdog7639 I know I can't believe people spreading misinformation like msm

@mondrian5620 2 месяца назад

Absolute lie or you probably did I it wrong. Avocado oil is one of the best oils to use. You overthinking it.

@billmoody9736 Год назад

i've mostly heard to season at the smoke point but never heard 25 degrees above the smoke point. I heard that you could burn off the oil but will try this on a pan. I do go at least 5 seasonings - but I over do most things. Thanks for the video.

@PrudentReviews Год назад

I’ve tested both (right at the smoke point and above) and got better results going a little hotter. It’s worth experimenting because every oven and oil is different

@billmoody9736 Год назад

@@PrudentReviews thanks so much for the reply- I’ll test on my next pan - I have a cast iron addiction

@sheilam4964 Год назад

Thx

@JohnnyCatFitz 9 месяцев назад

Flax cooking oil has a 225°f smokepoint. You can create the seasoning much easier.

@HrWisch 6 месяцев назад

Olive oil is fine for seasoning and actually great as rust protection (due to the acids in the oil, it takes much longer for it to turn rancid). The key is using cheap, processed olive oil that's also suited for high temperature searing. Extra virgin / cold pressed olive oil contains too much fibre, that's why it's not good for seasoning (but tasty and healthy when used cold). The processed oil is filtered and refined. It's been used in the Mediterranean area for centuries to season their iron cookware.

@COOKIE-2u 4 месяца назад

@HrWisch idk how many folks read that last lie u wrote in ur post but the Mediterraneans Did Not cook w iron...they used steel! The Romans considered iron, some centuries ago to be a precious metal and therefore used it solely for its application to lapidary work. Only hundred years later did they start using iron for weaponry and learned how to incorporate carbon for that purpose. Not for cooking in. The Mediterraneans preferred metal to cook in was copper and brass first and copper took 2nd place to steel once they learned how to make it. To this day steel and copper copperware is commonplace. Cast iron just wasn't their thing. They had other, more important reasons to use iron. May I suggest U do ur homework by extensively researching European history books, books on the Mediterranean region. Allow me to start u on ur way. Start with the Journals of the Institute of Metals and go from there. Then come back and post something you know about truthfully.

@alabaska182 Год назад

Not worth going at or above the smoke point for proper polymerization, you will get a better season by going slightly below smoke point for majority of proper seasoning oils such as grape/flax/avocado oil. Just a waste of energy and at smoke point you are burning the oil which is exactly what you don't want to do.

@chriscalderin6677 7 месяцев назад

Agree 100 percent I do avocado at 500

@HrWisch 6 месяцев назад

I also agree. Going above the smoking point just results in a darker patina. That's purely cosmetic and doesn't change how the skillet performs.

@bingster-223 5 месяцев назад

I heard most oils & fats start to polymerize at 350°F so yea you really don't have to exceed the smoke point.

@NebelKothbauer 2 месяца назад

Thats 350c not f@@bingster-223

@bingster-223 2 месяца назад

@NebelKothbauer No it's Fahrenheit 350F 350c is 662F

@chriscalderin6677 7 месяцев назад

You do not need to smoke it for polymerization it takes time any oil can do it below smoke point and likely a better result! Avocado is the best in my opinion because it is high temp I do it at 500 !

@i95smuggler Год назад

I used my cast iron pan probably less than five times and now it has that gunky buildup. I tried the chainmail thingy but nothing. How about a clip on stripping the old patina please 😃🙏

@PrudentReviews Год назад

Great idea! Have you tried a salt rub?

@seanstewart7622 2 месяца назад

Depending on how much you want to remove, get a wire wheel on a drill and run it in reverse. It will strip it down to the bare iron and you can start seasoning from scratch.

@IvanMot81 19 дней назад

Seasoning your cast iron skillet with several layers is not for the non-stick effect. It is to protect your skillet from rust. You will not get the quality like Teflon coating. If you really want the non-stick effect, just properly care for the iron coating of your cast iron skillet. It is easier than you think. Just wash your skillet or remove the thick layer of greasy carbon with an electric drill and a wire brush. Or you can use any other method you like. Then treat it with white vinegar. After that, wipe the skillet well with a dry cloth or paper towel. Do not dry your skillet on the stove or in the oven after white vinegar. There is one last step left. Just grease your skillet with a thin layer of vegetable oil. And that's it. Your skillet is ready to cook.

@gdevelek 6 месяцев назад

I don't have an oven that go to those extreme temps, and if I did, the bill for running it for an hour after every pan use is not negligible. Not to mention the time that needs to be spent with all these steps.

@PrudentReviews 5 месяцев назад

Only need to do this once in a while when the seasoning fades. You can go months without re-seasoning.

@bleach441ouwned Год назад

It's the first time i see someone not putting oil again and again, usually i see people let the pan cool down, oil again and heat again etc... What's the good choice ? Thank you in advance and for your videos they're a musthave

@PrudentReviews Год назад

Are you saying people apply oil more than once within the same seasoning session? I haven’t seen that

@brightsuperstition 5 месяцев назад

Do I really need to use an oven? Can I not do the heating process on a stove top?

@saifjoo 5 месяцев назад

Should i do this after every time I use it ?

@PrudentReviews 5 месяцев назад

No, only when you notice the seasoning starting to fade

@24slipknot Год назад

Is the the same process for carbon steel?

@sir_cl0wn290 2 месяца назад

Can I use coconut oil or Avocado oil?

@aperson1908 Год назад

Great advice! Thank you. Is this a Stargazer? If it is please comment on the longivity of the seasoning. There are some complaints on reddit that the seasoning peels off too easily due to super smooth cooking surface. Ive been debating for quite some time about buying one. Thank you.

@PrudentReviews Год назад

You're welcome. Yes, it is Stargazer! I am actually posting my Stargazer review later this week or early next. But to give you a preview, the factory seasoning does wear off fairly easily. They only apply 2 super thin layers. If you go with Stargazer, I'd recommend putting 2 or 3 more layers on it before you start cooking (using the method in this video). Once you have a few layers as the base, it stays on pretty well.

@aperson1908 Год назад

@@PrudentReviews thank you!!!

@djC653 Год назад

I ordered my Stargazer right after their KickStarter ended and got the pre seasoned one. That was 5yrs ago and I haven't seasoned it yet maybe 1 or 2 stovetop seasonings. It's still slick as ever and going strong.

@pgreenx Год назад

How about how to cook with and clean afterwards ?

@PrudentReviews Год назад

Cooking depends on what you’re cooking. Did you have something in mind? Regarding cleaning, I usually use the chain mail scrubber to remove any stuck-on food. You may need to heat the pan slightly to remove stubborn bits. Otherwise, rinse and wipe it with a paper towel. There’s debate around whether to use soap or not. I usually don’t. Always dry thoroughly right after cleaning.

@pgreenx Год назад

@@PrudentReviews thanks. I also heard no tomato sauce for some reason and no dish sop for everyday washing. Do we have to preheat like stainless pans etc

@PrudentReviews Год назад

@@pgreenx acidic foods like tomatoes and vinegar can strip the seasoning and react with the iron (iron will leach into the food and leave behind a metallic taste). A squeeze or lemon won’t hurt but I would simmer tomato sauce in a cast iron pan. Dish soap Is formulated to break down and remove oils, so I avoid using it excessively on seasoned cast iron. Preheating cast iron similar to how you would for stainless steel is a good idea but cast iron is much more forgiving - most ingredients won’t stick if you leave them alone.

@oneduelist Год назад

@@PrudentReviews Does modern (non-lye-based) soap affect polymerized seasoning? I've heard that it only breaks up non-bonded oils/fats, not the seasoning layer itself.

@edro3838 4 месяца назад

👍

@N_E_Z_R_A 9 месяцев назад

what if we don't have an Oven?

@jkdbuck7670 7 месяцев назад

Do it in the grill outside, or look up the stovetop method here on yt

@aididdat1749 Год назад

Any reason to have the pan upside down, except the fact it can make the drops of oil fall on the baking sheet?

@PrudentReviews Год назад

If there is any excess oil (there shouldn’t be), you don’t want it to pool in the skillet

@shawnhampton8503 Год назад

It also prevents grate marks across the outside flat surface.

@PrudentReviews Год назад

@@shawnhampton8503 great point

@freeman10000 3 месяца назад

250 degrees. Celsius?

@AtilaVasconcelos 3 месяца назад

Fahrenheit, I believe. (yes, I am a metric system guy too 😁)

@Loganberriez79 3 месяца назад

The advise about not using animal fats for skillet seasoning is a load of bullshit. It's perfectly fine and was used by our elders for thousands of years

@BFRandall 8 месяцев назад

the stargazer does not season well because the manufacturer polishes the inside way too smooth

@chriscalderin6677 7 месяцев назад

The first ones like over 5 years ago so don't spread misinformation

@SeanChandlerSF 9 месяцев назад

I use animal products to season because ... just go watch YT videos on how seed oils are made. Ghee seems to work the best for me and I use my cast iron every meal I cook.

@mpal8264 5 месяцев назад

That is a lot of work to cook with Cast iron.

@charliesgrumma5388 Месяц назад

NEVER USE SOAP AND WATER TO CLEAN A CAST IRON SKILLET! Use a real copper or real stainless steel scouring pad (not the cheap plated pads) and some grease to scrub any stuck on foods loose in the pan and then use a couple paper towels to wipe out the inside of the skillet. Next add a little clean cooking oil (bacon grease preferred) to the skillet and wipe it out again with a clean paper towel to make sure the inside is clean. If the paper towel still has black on it repeat with new grease and wipe it again. Your frying pan is now clean, seasoned, and ready for storage or for cooking. Do not cook tomato dishes in your skillet, and if you cook food that doesn't stick to the pan still give it a light scratch with the pad and some grease and wipe it out and it is good to go again. You can wash the scouring pad (not the skillet), in hot soapy water then store it to clean your pan the next time. My granny taught me this in the 1950's and it has worked for me for going on 75 years. I've got 2 of grandma's skillets I still use I'll bet are more than 100 years old and they have never been washed with soap and water, ever. Just scrubbed with a scouring pad and grease and wiped clean. Any germs that may live on the grease in the pan dies once the temperature of the pan rises above 160 degrees if you are a germophobe. If you clean your skillet this way it will always be seasoned perfectly.

@jakegolding8388 Месяц назад

Properly seasoned cast iron is not damaged by using soap and water because the oil has been polymerized, heated above its smoke point and has created a chemical bond to the skillet.

@yechezkelmendoza5698 7 месяцев назад

You dont want to use the chainmail often. Dishsoap rapidly breaks down Polymerization. Do what you want. I aint your mom.

@CrashBashL 3 месяца назад

4:28 So the best option is to use poison aka "vegetable" oil, instead, right ?! Come on, man, you should know better.

@PrudentReviews 3 месяца назад

I had no idea vegetable oil was poison 😮 source?

@carlosf.6272 2 месяца назад

I regret buying a cast iron. So much work for nothing. The food comes out ok . don't do this , do this.. Time wasting

@invader44444 Год назад

Nah, flax seed oil is the way to go. And vegetable oil is a bad call. How you going to recommend the exact opposite of what Josh Weissman suggests. How you going to recommend the exact opposite of what Adam Raguesa. How you going to recommend the exact opposite of what every other youtube video suggests. "Do not recommend channel" Try again.

@chriscalderin6677 7 месяцев назад

Well flax is not good either so you are both wrong it is low temp and brittle and flaky