Restoring Lodge 12" Camp Dutch Oven

[@ColKorn1965]

Ive got my great grandmother's, my grandmother's, dad's and my own cast iron in the basement ready to hand down to my niece. It never wears out.

[@AbomAdventures]

Very cool!

[@Garth2011]

Interesting product. The best way to finish any king of seasoning process is to cook bacon in it. For some reason, bacon tends to get into the pours of the metal best and give a smooth finish. The more cooking cycles of bacon the better and never use dish soap to clean, only a brush and/or sponge and warm to hot water then dry with a cloth towel. That is about the best sized dutch oven for a live fire/coals cook out. Very versatile and holds the heat well. Happy dutch oven cooking !

[@walterjoncas12]

When we were growing up, my mom had a very large cast iron frying pan. She could cook a meal on that one pan to feed.all five of us kids including mom and dad. She loved her cast iron cookware. So did we. Thanks for sharing.

[@mike_adams]

Switched over to crisbee several years back. The cured crisbee coating is harder, less sticky when compared to the vegetable / olive oils I used before. Great video and technique for restoration.

[@jacksak]

That's some pretty looking cast iron !!

[@bobsofia68]

Recently rescued a rusty Wagner square skillet. Reconditioning came out well enough but I wish I'd seen this video first, would've gone about it a bit differently. Good stuff !!

[@kaydog2008]

That stuff is great for baking pans, bread pans and cookie sheets also. One tip use only wood utensils with your cast iron keeps you from wearing down or scratching your seasoned cast iron.

[@brianwalk108]

Silicone works well too

[@michaelscansaroli9788]

I found that polishing the surface before seasoning makes a great cooking surface. I use a Blackstone griddle and after polishing and seasoning i have a great non stick surface. Love your blogs, keep it up. Mike

[@Phoeff99]

Looks great man. A worthy rescue mission indeed. Be well; Best to abby and your family.

[@grivolas2144]

I currently doing a late 1940's lodge 12 looked to be in the same condition, but used my 1977 Lincoln versailles battery to clean it up, took about a day to get everything off.

[@patrickcolahan7499]

We have a few cast iron pans in storage and one on the boat we use specifically for cooking steaks. Amazing how a steak taste off of a cast iron pan. Season, then sear in a hot cast iron pan, then put the pan and steak in the oven to finish. Comes out beautiful.

[@evil16v1]

Good vid. Not many folks understand cast iron care. Cast iron became second nature to me when i was cooking alot. Ive been getting wife on board with it as well.

[@jimsmith5294]

Thanks for the extra content!

[@haydenc2742]

Very nice We always just wash like that ONLY when needed. Then we heat on the burner like you did to dry it out and using a piece of paper towel use regular every day Crisco grease and wipe into the metal till it's all wet (both inside and out)...then let cool...never heard of Crisbee Cream...sales form says vegetable oil and beeswax...hmmm Either way...very cool! Keep em coming!

[@hhman]

Seasoning looks great, just ordered the Crisbee. Always used Avocado oil. Love the nail polish, lol. Looks like that hurt.

[@AbomAdventures]

No it did not feel good! LOL!

[@natekelly4667]

@@AbomAdventures we can use it for a timeline tracker. Lol.

[@mechbest8685]

Not sure why crisbe works the best. I like to do quick seasoning after each use .

[@MrPanthers23]

I'm looking forward to how it holds up. I use vegetable shortening myself. I do find that when searing steaks at high heat, the seasoning will burn off. Looking for something new

[@jjbode1]

I haven't seen that product here but have had good luck with pure flax seed oil applied on cast iron and carbon steel fresh from a 200F oven, wiped off, returned to oven inverted and then heat raised to 475F for an hour, two or three times. Nothing lasts forever, but this lasts a lot better than veg oil.

[@frfrpr]

Geez, when I first saw it I thought it was new. I take care of my cast iron the same way. Gonna try that Crisbee.

[@MrJorgev1970]

I'm looking forward to seeing the first cook on it

[@TexDrinkwater]

Man, that stuff made the cast iron look great! I'll have to try it if I get some more cast iron cookware in the future. As for what to make in that "virgin" dutch oven, how about some jambalaya? With Conecuh sausage.

[@jorafter]

That pot came out really nice. I just ordered some Crisbee to try. Always enjoy experimenting with new things. Reading through the comments I can see there are many different opinions on seasoning (like with most things) I've always gotten the best results with very thin coats of vegetable oil baked at 500°. There's a good video on KZbin about the frying pan production line at Lodge. For the seasoning process they show a heavy coat of vegetable oil being sprayed on the pans as they enter a conveyor oven. They only say that the circulating air is "much hotter" than the average kitchen oven. That could mean upwards of 800°. Their seasoning usually looks better than mine. Must be the oven that makes the difference.

[@shaunboshoff9613]

Love this video, love your feed, keep up the good work.

[@z06doc86]

Turned out great looking Adam ! 👍

[@davidhoffman8072]

Next time you might try a Roloc Disc on the inside. Made a big difference for me.

[@darfjono]

that must have been one hell of a bump to the thumb. nice to see that pot get a new lease on life.

[@PristineTX]

I’ve run a number of commercial kitchens. We’ve done a ton of seasoning - from cast iron to carbon steel cookware to large custom BBQs and smokers - and it is simple science. There is no magic recipe or formula for seasoning. It’s simple polymerization of oil. The best and toughest oils for polymerization are the ones with the highest smoke point. It’s either avocado oil or grape seed oil. 475-525 for as long as it takes. One thin coat is all you need. No multiple coats - you will add seasoning from using it and coating it thinly before storing before the next use. So it builds up eventually and naturally. No need to waste time doing it multiple times. Also, with grape seed or avocado oil, metal tools can be lightly used without damaging the polymer. It’s surprisingly tough. We’ve had well-seasoned and well-used pieces actually accidentally soak overnight in water with zero rust and zero seasoning loss. Good luck!

[@johnknapp6328]

I'm curious can you use the camp oven on Weber grates in kettle with the feet on bottom. Nice seasoning video.

[@e2jw]

Awesome job! Thanks Adam!

[@olddawgdreaming5715]

Fantastic Adam. 🙏🏻🙏🏻👍👍👏🏻👏🏻👋👋

[@SmokyRibsBBQ]

That's a good find on that Lodge Adam. I have one just like it that I bought new. I try to take good care of it. Looks like that Crisbee works really well. I'll have to keep that in mind for future projects seasoning cast iron.

[@AbomAdventures]

It’s came out looking like new, I’ll enjoy owning it and making many cooks in it Russ. I’m still new with the Crisbee so I can’t speak from experience yet.

[@jonyoder1411]

Hey Adam there's a guy on KZbin called Cowboy Kent Rollins he does a lot of stuff with cast iron baking everything so you might want to check him out he shows how to put your cold send the right pick up places and stuff like that.

[@arminth]

Great job! Cast iron cookware last more than a lifetime if handled with a bit of tlc. Enjoy the meals!

[@larrycleeton]

Not bad enough to use the evaporust? I bought some evaporust specifically after seeing it on your other channel. I'm de-rusting some old tools. It is working great.

[@AbomAdventures]

Good job for the Evaporust but I was showing an alternative method of cleaning them up.

[@videosofnomeaningjusttopas2657]

Nice pot!

[@cheekymonkey666]

i have a pot a little bit bigger but it was made of brass i used it to cook up shell fish when on vacation at the back of our RV, did tons of mussels back then too... fresh out the sea... not found a decent pot like it yet, seems not many places make decent size or good cooking pots that last...

[@AbomAdventures]

I’ve never seen a brass cooking pot, that’s interesting!

[@paulmanson253]

@@AbomAdventures Real popular in India,for some reason. No idea why.

[@russellstarr9111]

Not a good idea to cook on brass, unless you're into lead poisoning.

[@cheekymonkey666]

@@russellstarr9111 no lead in it only copper and zinc

[@paulmanson253]

@@russellstarr9111 Brass is,or should be,copper and zinc. For hundreds of years,the kettles of ships were brass. Yes ,copper oxide can be a problem,unless scoured clean. Some brass will have lead,and soldered joints certainly have lead. Brass teapots are found all over the East. Some Indian dishes,the recipes state it tastes better in a traditional brass cookware. One piece,no soldered joints. No idea of the composition of the metal. Possibly someone with direct knowledge of Indian cooking techniques can enlighten us.

[@erichoff7926]

Great work as always Adam. Would the evaporust been a technique for the dutch oven?

[@AbomAdventures]

Absolutely! It’s safe for any cast iron cookware.

[@erichoff7926]

@@AbomAdventures thanks Adam!

[@lastborn8s]

Had the same question...maybe a demo with the next cast iron find?!

[@ÁREAJ27]

Ola amigo esta panela de ferro é bem reforçada, e estas panelas de ferro são as melhores para fazer comida, minha mãe tem 3 aqui em casa!!! Vamos esperar para ver qual será a primeira comida feito nela!!! Abraço! Atenciosamente João Carlos - Brasil

[@SuperCornhuskerfan]

How about milling and polishing the bottom of that dutch oven ala the old Wagner ware?

[@Petrochemtester]

Take a look at Borough Furnace brand cast iron

[@barrygerbracht5077]

Looks good, but I'm more curious what you are doing with that big chunk of round you had on the bench. Looked like 8-10" diameter.

[@AbomAdventures]

It’s a camera mount riser 👍🏻

[@johnnorman7708]

Seems as though there is still quite a bit of debate on oils or grease these days. But bees wax sure shows up in a lot of formulas. I think oils with the highest smoke points would be best. However that may or may not be indicative of how well they harden and seal the surface. I've got a bunch of cast to strip and season again.

[@macass6077]

Adam; Nice cider, buddy. Just watched Steam trains Galore 8 by CoasterFan2105. Given Abby & your own love of steam trains, I give it my own recommendation. Keep ‘em coming. Mike C

[@RobertKohut]

Nice!! Looks like a success...:-)

[@russellstarr9111]

I thought I saw a skillet under the table while you were working on the Dutch Oven.

[@AbomAdventures]

Actually I had another Dutch oven I was going to show as an example on how it should look finished and forgot to show it 😅

[@mixgarage9810]

I see you found your thumb 👍

[@shanek6582]

Make a big pot of baked beans in that bad boy on video.

[@AbomAdventures]

I've got a great bean recipe!

[@larrysmall3521]

When I look at that pot I see a beef chuck roast and a lot of vegetables in it's near future.

[@mike_adams]

@@AbomAdventures sooooo ... Where’s the link? 😂

[@AbomAdventures]

@@mike_adams Haven't made that video yet...

[@mike_adams]

@@AbomAdventures ... Well .. watcha waiting for?

[@leedoss6905]

Use citric acid or bar keepers friend to get the rust out.

[@komradebob]

Darn. Should have gotten the Extra Large size HotShot oven from Stan. ;)

[@chevymarineretired]

I collect Griswold cast iron, 90% of are cooking is with the iron nothing better.

[@charlescasey40]

Oh shit here come all the cast iron experts

[@tomt9543]

They lay dormant for years at a time, hibernating under rocks and roadside trash piles, waiting for the day something like this is posted! Then, they jump out of hiding to ASSert themselves and annoy the rest of us! Thanks a lot Adam! Ha!

[@mrbakerskatz]

Try not to use soap on cast iron is my rule of thumb ! Nice oven good luck

[@AbomAdventures]

Only use soap when you need to clean it for a re-season. Only use hot water and a brush to clean between seasonings.

[@haydenc2742]

Only use soap when you break it down to raw metal...otherwise it strips the seasoning We just usually soak em (for a little while no overnight!) in water to soften anything that is stuck..then put on burner to dry and then re-coat with every day Crisco grease

[@mrbakerskatz]

Ok , that’s fine with me , good to know , even makes sense , my cast iron has never been in that shape !

[@paultennis9414]

I'm curious how you were able to get the lid off.

[@AbomAdventures]

I took a soft blow hammer and tapped on it several times to jar it loose. It was old grease and oil keeping them stuck together.

[@paultennis9414]

@@AbomAdventures OK thanks.

[@Fairchildflyer]

Why not bead blast it

[@AbomAdventures]

Easy, I don't have a bead blaster. If I did I would have used that method. Not everyone has easy access to a blast cabinet either. Several ways to get the job done.

[@Fairchildflyer]

@@AbomAdventures Looks great. !

[@haydenc2742]

Initial cleaning down to metal you can use steel wool (or scotch bright like he used) and dish soap

[@infoanorexic]

As mentioned elsewhere, Kent Rollins is someone to check out on how to use those Dutch Ovens. Also for cooking large in remote areas. I see you are maintaining your standing in The Order Of The Black Thumbnail ...

[@shanek6582]

How do you clean cast iron pans when they’re dirty without washing that season off?

[@AbomAdventures]

At home I use hot water and a non abrasive scrub brush. At the camp it's usually outside with cold water and the brush. I never use soap unless I'm cleaning it for another season. I don't use Scotchbright when cleaning it because it will rub the seasoning layers off. After you clean it, dry it immediately, warm it slightly, then coast it down with vegetable shortening, oil, or the Crisbee.

[@shanek6582]

@@AbomAdventures thanks man, I got in trouble once for leaving a cast iron pan sitting in sink water overnight lol. Afternoon seeing how much work goes into this I now understand.

[@AbomAdventures]

Definitely never leave water soaking in cast iron. If you need to get some stuck food out, fill it with water and boil it out a while, using some wood scrapers to hand scrape the surface clean. Get some hard bristle scrub brushes to use also.

[@mowmanjones3353]

if seasoned the right way, food will never stick to the pan

[@haydenc2742]

@@mowmanjones3353 Gotta get it quite hot on first seasoning to get the grease way down into the cast iron, but yeah...if done right it works very well Guess that is why Crisbee Cream recommends baking it at 400°F Same will work with every day Crisco...but it can smoke a bit

[@skeets6060]

Ya know if you used your battery charger and washing soda you would have gotten all the gunk off,,, and there aint no better time to cook bacon than in a cleaned iron pan!

[@AbomAdventures]

That wire brush and 500+ degree heat is all you need to get it clean

[@siedpe13]

I heard you want the thinnest film of oil possible for seasoning, any excess oil only inhibits the seasoning quality. And for a thicker layer, do multiple seasonings

[@yanovich3234]

Ah - the Vivaldi treatment..

[@giacomopiccolo8332]

What happened to your finger?

[@macass6077]

“Nice cider”??? Auto-correct Hell!

[@AbomAdventures]

You can edit your comments. Look for the 3 little dots on the right side where your comment is.

[@royreynolds108]

I saw a report once that the blood iron levels of people eating food cooked in cast iron cookware never needed iron supplements. That type of carryover from aluminum cookware is what is concerning me. I can't prove it but I am concerned.