Cast iron FINALLY works for me!

[@ericfielding668]

Your pan looks nice. My two cents (the Internet is full of people with their two cents): 1) I would completely dry the pan before adding oil at the end and 2) it could be a bit messy to leave a thick layer of oil in it when not in use. A very thin layer of grapeseed oil applied to a dry hot pan and heated up to smoking keeps my cast iron in good condition (and not sticky) after every use..

[@wes_tone_improves_the_process]

Thanks. Yeah I don't know why I've failed to season these pans until now. I haven't had any sticky problems yet. Are you saying it will get sticky after a long period of time with this method?

[@foreseengust]

​@wes_tone_thinks maybe the reason your pan hasn't had stickiness issues is because you're using it everyday, but yes, it's supposed to get sticky with that much oil left in a cold pan. After you washed the pan, you're supposed to either towel dry or put the pan back on the flame to dry. After the pan is dry, then you put oil on it and wipe the excess oil off. It's just meant to protect the pan from rusting.

[@latrendacarswell2746]

That would've been my only suggestion as well, to fully dry the pan before adding the oil. And to also wipe out the excess oil from the pan.

[@CanikFanatik22]

I am happy your pan in non-stick, but something is a miss. If you leave oil in the pan, it will become tacky (sticky), and not give you the result. Use an oil which has a high smoke point. If this works for you that's great, but to others, highly recommend using just enough oil to paint the pan, then let it cool and wipe out any and all remaining oil. Thank you for taking the time to make and share this video. I'm curious to hear if you experience the sticky oil. Also, I have the same stove. Love it. Cheers

[@wes_tone_improves_the_process]

It hasn’t gotten sticky yet but people keep telling me it will. I’m probably overdoing since these are newly seasoned. Hope my voodoo doesn’t wear out.

[@dalegarman8393]

I went down the path you show, and ended up with a sticky mess. Best advice I got was to wipe off moisture after cleaning, place on burner to heat pan a bit so that all moisture evaporates, then oil lightly (maybe oil about size of a quarter), covering all sides of pan, and remove excess oil so it is almost invisible. That method works for the long term.

[@GeorgeWTush]

Just use the pan every day. That's the way to make it non-stick and keep it non-stick. The seasoning regimens that are all over the internet are useful, but seasoning comes from use. And you can certainly use dish washing liquid on cast iron. Sometimes you need to. The seasoned surface is carbon that is produced by the heat. It's not affected by detergent. Just don't use a metal scrubber on the carbon surface. That will scrape away the seasoning that has accumulated. Simmering acidic foods for a long time will also loosen the carbon. But dish soap does not.

[@wes_tone_improves_the_process]

Yeah seems everybody has a different experience. Hope my voodoo doesn’t wear out

[@CDxDave]

Cast iron, especially the way Lodge finishes it, is highly porous. If you don't want something to stick, you either have to float it on oil, or put a little oil in and bring it to temp before you cook. When your done, wash with water immediately, stick it back on the burner and cook all the water out before you put your oil in. (Bone dry - may even turn a little white from prior food stuck in the pores.) Then oil it with just a small amount. The cast iron will suck in the oil and cement whatever particles are left to the pan and start turning it to a dark black. After a while (couple hundred dinners cooked), the bottom of the pan will smooth out (break in) and your pan will truly be seasoned. Pro tip: Go get your self a high quality 1" Purdy brand paint scraper at your local Sherwin Williams paint store (only place I can find it now.) and make it a part of your kitchen utensils. Forget the stainless scrubby and razor scrapers. If you really want to like your pan, before you do anything, get yourself an orbital sander and spend a few hours in the garage working down through the grits to a fine finish on the bottom. Or if you have the money - start out with a ButterPat. Good luck - cooking with CI is the only way to go!

[@castironkev]

Thin layers, build up over time. Definitely hit the bottom once a week too, that's where the heat comes in so there's wear.

[@wes_tone_improves_the_process]

Thanks!

[@GlidingBoulder]

Achievement unlocked: Cast Iron

[@dalegarman8393]

This method will likely end in a sticky mess that is then requires remedial effort to fix. Look up youtube videos by Cowboy Kent Robbins, he has years of experience, and even has a video on how to fix the pan after you have made it sticky and leaving all that oil on it will do that.

[@wes-tones-wealth-cycles]

So far not sticky. Still functioning as described. I use a metal scouring pad to clean it. I’m finding that some pans are better than others though. Some seem to naturally stick worse no matter what I do. My small pan is slightly less cooperative than my larger pans.

[@DaphneKrieser-mf7il]

Using mild detergent is fine for cast iron there is no lye in it like back in the day

[@dalegarman8393]

not necessary if you use hot water, on a hot pan so that the steam loosens the bits left from cooking.

[@peterjv8748]

That is a-lot of oil you leave on the pan. I imagine if you used that much oil on ANY pot or pan it would be non-stick. 😅

[@wes_tone_improves_the_process]

Yeah that’s not been my experience. Since these are newly seasoned I’m probably going a bit over board.

[@janbrewington7771]

My issue is I make sausage patties every morning. Electric stove nothing higher than a 4. After cooking sausage. There’s residue left. I always put a tablespoon of oil in the pan after heating it for 5 minutes. I rinse afterwards dry off put on a burner with it on for 2 minutes. Add a wee bit of oil and wipe it off. Wondering when the residue of sausage will stop. No issues with the fried egg.

[@wes_tone_improves_the_process]

Potentially burnt sugar. See if there is some form of sugar in the sausage. There usually is. Otherwise I don’t know. Cast iron management is part voodoo.

[@briannadickson2884]

I heard you're supposed to bake it for a while too. Too much cooking smoke for my apartment 😩 wish I could

[@wes_tone_improves_the_process]

Yeah that never worked for me, only smoked up my house.

[@janbrewington7771]

Thank you

[@rickystarling2863]

that's exactly how i do it bro! Ain't nothing to it!

[@kendallrouse44]

So much false info in here. Just goes to show anyone can make a video and put it on KZbin.

[@wes_tone_improves_the_process]

I hear what you're saying. The expert advice never worked for me, so why is what I'm doing working now? I don't know. Everyone has their own voodoo. And why is cast iron seasoning the most controversial topic next to politics?

[@christopherbondi7082]

Probably the worst seasoning video I have ever seen. Check out Uncle Scott and Tom Wade to do it right.

[@wes_tone_improves_the_process]

Thank for the feedback. This method has been working well for me when nothing else has. Do what works for your pan. I’ll stick with my voodoo. One thing I’ve learned is just how intense cast iron users are and how controversial this topic is! Hah

[@user-fx5sw4jy7hYz9Hzi]

Seasoning is myth. You dont need to season at all. There is youtube who did scientific experiment frying egg with season or not seasoned cast iron. They were both non stick. Only factor is heating the pan hot enough and it will make it non stick. But key is you need it hot enough that it will create laden frost effect. You should continue cooking normal it wiill season itself automatically. You said you dont need to make it smoke but actually you do need to get close to that temperature where it starts smoking.

[@wes_tone_improves_the_process]

I'm skeptical about that, since that has not been my experience. But whatever voodoo works for you, keep voodooing it. I hope my magic keeps working.

[@user-fx5sw4jy7hYz9Hzi]

@@wes_tone_improves_the_process You calling it voodoo without really dig into science of it. It has been your experience because you didn't make the pan hot enough. Why do you think some people can fry egg on stainless steel pan with no season on it? Have you think about that?

[@wes_tone_improves_the_process]

@@user-fx5sw4jy7hYz9Hzi Right on man. I'll give it a try with my stainless pan. I generally don't fry my eggs that hot because they scab over and are not my preference.

[@user-fx5sw4jy7hYz9Hzi]

@@wes_tone_improves_the_process kzbin.info/www/bejne/joe9nKWmm7WSeJY

[@scod3908]

​@@wes_tone_improves_the_processexactly - I finally worked out how to cook an egg on a stainless pan without it sticking. The egg was horrible, overcooked whites from too much heat Stainless is for when you want fond / pan sauce, or need to cook acidic foods (tomato) that will strip seasoning