How to make a simple Wooden Spatula | Save your Cast Iron Seasoning

I've recently started using cast iron cookware. I decided to make some simple wooden spatulas to use on the cast iron pans. Using wooden utensils helps to preserve the seasoning of the pan. These are super quick to make and I recommend you make some if you use cast iron pans. These would be great to batch out as gifts, or sell at craft fairs as well.
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[@EMWoodworking]

I use one of my wood spatulas after cooking. Then heat it up and straight warm water. Kind of like steam cleaning. No need to scrub real hard. A sponge works fine. Then occasionally I put a few drops of flax seed oil while it’s still pretty warm and rub it on. No sticking problems.

[@jeremyhardt4073]

Love your channel, buddy. Your guitar work brought me here, but I subscribe just because you’re a great, enthusiastic teacher.

[@CoreyErnst]

thanks for the video. I have some leftover tigerwood from a deck build. incredibly hard wood. going to to go for a thin "blade" worthy of egg flipping!

[@epiphgd4302]

Yo, did you make it? I’m after a spatula that’s wooden but acts like the flexible silicon ones you get. Really dig into the edges of a pan to scrape it out without damaging the pan. Can’t seem to find one anywhere.

[@CoreyErnst]

@@epiphgd4302 Yes, I actually made two. Pros and cons. the Tigerwood is very hard, so no flexibility at all...and so far the edge has held with minor fraying...it scrapes the bottom of the pan VERY WELL without damaging seasoning. The cons....the edge is so sharp that it doesn't mix very well when you have some semi-soft food....like canned green beans. it tends to cut them up. :) I'm happy I made them, but like everything....they have a specific purpose...not general purpose. On a side note, I kept the pieces I cut out with band saw to make the blade thin. I sanded and oiled them just like the spatula and use them as pan scrapers....that works well too.

[@epiphgd4302]

@@CoreyErnst cool. I’m gonna try out some things myself, sort of thing that’s throwaway after a few months and handy to replicate.

[@lorenscotthizel3694]

I like it!. Good seasoning is a matter of time. Just use it!

[@weswalker1208]

I do Cast Iron cooking over charcoal or Hardwood. Primarily Dutch oven cooking. Try Frozen biscuits or homemade biscuit dough to cook your biscuits on top of the stove with a skillet. Tip you have to flip the biscuits. You can make toast the same way

[@jimbond24]

Big fan of cast iron for a while now. I’ve got Dutch ovens, pans, pots, griddles. The older stuff is better as it is machined smoother. You can get newer stuff and sand it smooth and redo the seasoning. We use them all the time especially for camping. I have to disagree with the comment above about inconsistent heat.

[@homebuiltshop]

I used it years ago and didn't like it. Turns out I really didn't know what I was doing. This time around my experience is much better. I just sanded a small pan to see how it worked. Its way better after a quick sanding. I'll be on the lookout for some older pieces to try. Maybe a restoration video.

[@weswalker1208]

Once you have established a smooth finish I have no problem using a small amount of dish soap. Hit that point it is polymerized. Nobody that strips cast iron has ever said you can do it with dish soap. Back in the day soap had a lie and that was an issue.

[@weswalker1208]

I guess my number one thing I like to do after the skill that cools off put water in it put it back on the burner. Bring it up to a simmer and that will release the crumbs.

[@epiphgd4302]

I’m after a spatula that’s wooden but acts like the flexible silicon ones you get. Really dig into the edges of a pan to scrape it out without damaging the pan. Can’t seem to find one anywhere.

[@weswalker1208]

When you're seasoning a skillet for storage use the oil you cook with. Wipe it on liberally and wipe it off like you're allergic to it.

[@djC653]

Metal spat FTW. Smooths things out, knocks sticking stuff off, won't melt

[@moonbind]

no to metal

[@binnsbrian]

Can you flip an easy over egg with that spatula without breaking the yoke?

[@WesTexas]

No out feed table is crazy

[@colemartin9077]

Best tip is watch kent rollins

[@homebuiltshop]

Kent is #1 in my book. Super fun to watch.

[@watchnlearn2731]

Sanding

[@homebuiltshop]

I just tried that on a little skillet. It works much better now.

[@2AChef-n-BBQ]

I have 1 cast iron pan, it just sits in the cupboard. Never been a big fan. They are really trendy, but so inconsistent in how they conduct heat. If you love em, keep rocking em Jeff. Be well and stay cool🤘🏼🔥🤘🏼. Btw, I'm in IG jail now too🤣😂🤣

[@homebuiltshop]

Oh no, not IG jail. Lol. I'm not sure yet how I really feel about the pans. I've only started using them again about a month or so ago. I am learning a lot more about them now and we'll see how it goes.

[@2AChef-n-BBQ]

@@homebuiltshop yeah man, lost of people love em, I'm just not one😂🤣

[@djC653]

I think you've been using them wrong. They are more of a heat sink. So you're suppose to pre heat them on low heat for a bit, 10minutes or so, and then go to your cooking temp which should be between LOW and MED. With all the heat you store during the longish pre heat it kinda evens the temp out. Then when you throw the food in it won't drop much in temp. But yeah changing temps on the fly would be it's downside. But if you're using a 14" pan on an eye suitable for a 10" pan, yeah you are going to have issues there. Ten I would preheat in the oven then put on the hot burner and hope you can finish before the outer rim cools a little.

[@2AChef-n-BBQ]

@@djC653 there are a lot of techniques with cast iron, but in 43 years of cooking both personally and professionally, I'm pretty sure I know what I like to cook with and what I don't, now that I'm almost 60, I don't see the trendy resurgence of cast iron with the foodie food network crowd. I can get as good of a sear in a solid stainless pan or even a cast disc aluminum. The years I spent as a chef, we never once used a cast iron pan for anything. It's all experience and personal preference👍🏼🇺🇸🔥

[@asoggyburger479]

@@2AChef-n-BBQ I love cast iron but carbon steel has been my go to lately. Lighter, easier to maneuver and still retain heat like cast iron. Nothing seers a steak like my carbon steel pan in my experience!

[@dustinshaver1715]

Watch cowboy Kent Rollins on you tube very informative.

[@homebuiltshop]

I've definitely watched more than a few of his videos. They're informative and fun to watch.

[@randyblaylock5322]

You need to take your cast iron skillet put it in a campfire let it turn orange every time you cook with it after that you clean it and put oil in it you don't have to worry about nothing sticking you're tempering the metal

[@moonbind]

you destroy the grain of wood by sanding; do your research, thank me later;

[@donbennett3268]

NEVER use soap to clean cast iron. If you need to scrub, use some table salt and a napkin/paper towel. When your done, rinse of the salt and apply a thin coating of oil.

[@homebuiltshop]

Great tip!

[@howardhardy1992]

I have been using cast iron for about 45 years and for a long time I never used soap. I found out about 20 years ago that using soap is just fine and also helps get rid of leftover smells an tastes. The trick is to NEVER soak cast iron with a soap solution in it. After scraping and removing most of the scraps go ahead and use hot water and soap and a quick scrub. rinse immediately and dry. Then wipe on a thin coat of oil. The tiny bit of soap used for a short duration has no effect on your seasoning.