So do i just do this process once? Or do i repeat 3 times For one seasoning?

You can use what ever base that you want. But if you are going for Taco Bells version, it uses mayo. Not yogurt, or cream cheese.

So basically it's like a bbq

Just did n it worked - thanks! ....had to hit up 3 pans before this heatwave drops today 😅

👍🏻

are u gay

Gonna try this asap

Can we use tallow?

How is that handle not burning your hand

good tip. my oven is small and cannot fit my pan

Soap is absolutely fine IF youre seasoning with oil and NOT animal fat. Animal fat comes off with soap and water. Modern oils polymerize the surface of your cast iron. Polymerized oil is not effected by soap. Scrubbing however does remove a little bit of the polymerized oil but if done correctly it would take many times of light scrubbing to really remove the seasoning. By then, if youre cooking with your cast iron on a regular basis the seasoning would need to be redone anyways.

My dementia mother used an oven as a heater so it broke we never fixed it.

I have an even better way. For the first 3 or 4 uses of the pan, cook bacon in it. Use a plastic scraper when getting the little bits out while cleaning. Congrats, you now have a non-stick cast iron pan and you got to eat bacon during the process.

This video is absolutely ridiculous. I am an expert on cast iron 😉. You should not have to constantly reseason a properly seasoned pan. If you ruin the seasoning somehow, sure reseason it. But the whole point of seasoning is to protect against rust and it gives it its non stick properties. Not using soap on cast iron in this day and age is an old wives tale from the days soap contained lye, which would eat away at the seasoning. I don’t use soap every time, but frequently enough if it needs it and rinse/dry thoroughly. No oil back onto the pan as it attracts hair and dust. The seasoning protects from rust, no need to re-oil constantly. If you are constantly having to oil and re-oil, season and re-season all the time you are definitely “doing too much “😂.

While cast iron seasoning on the cooking surface is appropriate for cooking, since the entire pan is made of iron it's best to apply a season coat to the entire surface, including the handle.

This is exactly how I season my cast iron and they shine like a mirror and food doesn't stick.

Great video!

Can this be done well with olive oil or coconut oil? (since most other oils are inflammatory to the body)

that's just ridiculous.. OK not to use soap, I get it. But to be afraid to use sponge and clean with bare hand, are you kidding me.. If that's the case, then it is better not to buy cast iron at all. And just to get something more versatile like 18/10 stainless steel.. For those reading my post - don't be afraid to scrub (gently) we coarse salt and steel wool, and rinse with warm (not boiling hot, but warm) water. Don't be afraid to use steel utensils opposed to toxic silicone It will not affect your seasoning

I tried this method of seasoning, and ended up with a globby, sticky mess in the center that I'm probably going to have to chainmail off. Everyone else says to put thin coats, not the volume of oil you used. Sorry I watched this one.

Tk u very much!

Almost every bit of information here is wrong

My manita taught me to add water to my hot cast iron if food has stuck to it. The water helps it clear off the food while the iron is hot.

Thank you for the info. Aloha from Hawaii🌴🌴🌴🌴😊

How do you disinfect or remove bacteria from your pan after cooking meat & fish if you can’t use soap?

Why no soap? What kind of soap are you using that can damage your cast iron?

How about when you haven't taken care of pain that goodness got some more chips and stuff in the seasoning should I just send it all down and restart the seasoning process seems like no matter how much I re-season the layer does not build up into the patchy spots

Hi. There’s some good info here, but as a Southerner with cast iron left to me by my dad, I do things differently. I never put that much oil in the pan to season it. I just make sure it’s really well coated with just a bit to swirl around. I always re-season pre-seasoned cast iron. I find that it’s never seasoned that well. I have a little corn “broom” for cleaning out left on bits when washing. I never use soap, like you say. After use, I don’t re-season my pans, but I do coat the pan with a light coat of oil, then wipe it down. If you take care of cast iron, it will be virtually stick proof. I use metal or wooden utensils on my pans. It was good enough for Grandmom…One more tip; for the best cornbread, heat oven to 400f, put the pan in for a few minutes. Put the pan in the oven for until butter is melted. Make sure to spread the butter evenly. Drop temp down to baking temp-mine is 350f. Pour batter in sizzling pan an bake until golden. The corn bread will have a delicious crispy, bottom crust. Yummy!

Just got a lodge 10.5 last night and made the best pork chops I ever had in my life!! I got scared for you when you grabbed the hot handle yikes!!

It may be satisfactory but, It is not made from scratch.

loon

If modern soap removes the seasoning then why don't restoration business use soap to to strip old seasoning during restoration? I'll tell you why. Modern soap will NOT remove seasoning. If it removes anything then it NOT seasoning but just oily grease. I the old day soaps contained lye. Lye devolves organic material. Seasoning is organic material. But so are humans. So lye is no longer used in modern soap. That's where the old saying " never use soap" came from. How I know? Well I restore cast iron cookware for a living.

Sorry dude but you don't want to carbonize. You want polymerization of the fat.

Im trying out a new pan on an induction top but for some reason, the heat is not distributed evenly. The sides don't get hot enough. Also, one half of the pan seems to get hotter than the other. Any tips for that? How should i go about doing this if the sides of the pan don't get really hot? My induction top also pauses when the temperature of the bottom is reached so that's kind of annoying. It just won't heat the entire pan. I don't have an oven. Also, can i do the seasoning with ghee or bacon grease instead of oil? I don't want to use oil.

What a load of miss information. DO NOT LISTEN TO THIS PERSON HE DOES NOT KNOW WHAT HE'S TALKING ABOUT. YOU CAN PRETTY MUCH DO EVERYTHING HE SAYS YOU SHOULDN'T AND YOUR PAN WILL BE FINE. AGAIN DO NOT LISTEN TO THIS PERSON.

Actually, I read you should re-season a cast iron pan every 5 to 10 minutes. It’s like a tamagotchi. It’ll die if you don’t give it you’re undivided attention for the rest of your life 🧐🧐🧐🧐

can you do this with a double sided griddle on a glass stovetop

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Great video man! One of the better ones out here😊

I just usually use body temperature Spunk Load to coat my cast iron pan. The use my grandmothers Depends to smear it around. Skeet skeet folks!

i have pen that can't get inside oven. thank you

Waaay to much oil

well I agree with about half of that, been using cast iron fir over 50 years, and before that I remember growing up watching it being used AND HOW...it used to be tabu to use soap because cast iron pans used to be made with a material that reacted with lye, mild detergents we typically use do not contain lye anymore, so after cooking if you put some water in ur warm, not hot pan and add a couple drops of dish liquid and swish it around and then give it a quick rinse and dry, heat and do recoil the cooking surface soap won't harm it!!! BUT, ve sure you have an all over seasoned not just a preseasoned pan, they come preseasoned but thats just a temp coating so they don't rust till purchased due to moistures, they should be washed by hand,(agree no dishwasher), dried well heated and coated ALL OVER , wiped with paper towel to get off any oil that could drip and put the pan upside down in a preheated 400° oven for about an hour, take out allow to cool slightly and apply another all over coat and repeat that process till its been 3 season times...once that initial seasoning is done you will only need to treat the cooking inner surface after each use, and ur pan is safe from pitting, rusting and surface damage, it is pretty nonstick at that point...I've used metal utensils safely with that process for YEARS...

Wwaaayyyyyyy too much oil🤯🤯 That's how you create a sticky mess. You are supposed to wipe a light amount of oil all over then get a fresh towel and actually wipe it off before heating it.

Can you use butter in your iron skillet to cook foods

Metal utensils are the best, plastic has chemicals that come off and go into your food when they're warmer than room temperature. They make men have less testosterone. Good thing about cast iron, it's cast iron no metal utensils are going to hurt it. Maybe if you're grinding away at it with a steak knife it might incur some damage but why would you do that ?

Wow, you used about 10 times as much oil as you needed! I've never used or seen anyone use anything close to that amount of oil! Not necessary! And the oil does not carbonize, it polymerizes, if done correctly, and there is a big difference.

2 tbsp does not equal half cup. Americans don't even know their own measurement system. No one really knows it.

Bet your boyfriend is proud of you

I understand that you’re not cooking with the handle but the reason for seasoning cast iron is that it can rust and if you don’t season the handle it’s liable to rust