Solved! The Easiest Way to Fix Flaking Seasoning on Your Cast Iron

If you use cast iron at all- you've had this problem! Is your seasoning flaking of cast iron? Not to worry we've got a quick tutorial to restore your cast iron!
Stay in touch with more recipes in our email newsletter: kentrollins.com/email-sign-up/
#castironcooking #cowboycooking
BE SURE TO BAKE THE CAST IRON FOR 1 HOUR DURING EACH SESSION BEFORE COOLING.
For step by step instructions: kentrollins.com/seasoning-fla...
Used in this video:
Stargazer cast iron skillet: bit.ly/2VOqiZ9
Rode wireless mic: amzn.to/2ShDyEq
Clothing:
Cowboy Kent Rollin’s Favorites - bit.ly/35qpFaU
Shop Ariat.com - bit.ly/2QdNSNe
Save 10% off your first order - bit.ly/2F9QHIT
For more suggested products seen in our videos click here: www.amazon.com/shop/cowboyken...
======================
Check out our BEST SELLING cookbooks, A Taste of Cowboy and Faith, Family and the Feast. Get your copy here: www.kentrollins.com/shop
Also available at bookstores nationwide, and Amazon amzn.to/2uBl4EM
---------------------------------
Connect with us!
/ cowboykentrollins
/ cowboykentrollins
/ kent_rollins
---------------------------------
Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.

[@ThisKory]

"It's not because you're a bad person" Oh thank god! That's all I needed to hear, thank you.

[@rhsking05]

…but you’re still a bad person. lol jk jk

[@kevincharles3309]

Bought a 12" Lodge cast iron skillet. Got lazy and tried to season while cooking on the stove top. Always had issues with food sticking. Finally, I pulled up this video and started over. After a good scrubbing until it was clean and smooth, I put the skillet through 4 cycles of stove to oven to cool and repeat. It looks and feels much better. One tip missing from the video is how long to leave the skillet in the 400°F oven. I left it in an hour based on a 2nd video I watched. I enjoy your work, Kent. Happy to be a part of your family.

[@baileyhatfield4273]

I seasoned my pan, a good few times, worked good, but then i washed it and it just lost a lot of it. I had seen controversy over soap ect, but i used just a dab...it just made the pan lose its water resisting or beading effect, eggs wouldnt cook not stick ect. Stopped that, basically have no issues. VERY new cast iron user.

[@horacethecheese]

Ok thanks thats good. I have no oven so been smoking the oil on the stove for like 5 minutes. Nowhere near an hour. Lol. Then adding a wipe of oil again. Maybe I should do a campfire so I can leave it for longer. And DBE hotter I guess too. I got it second hand and removed most of the black lumps but left some ...I might have to use a sander to get it off. Should I start over and sand it right down to metal or just try to seal the lumps😂? Thanks for anyone advice.

[@kevincharles3309]

​@horacethecheese initially, I did sand it down smooth. But have since watched videos that suggest if you sand it too smooth the seasoning won't stick. I didn't find that to be the case.

[@horacethecheese]

@kevincharles3309 ah cool. I gave mine a sanding back with my rotating brand new sander and it took the crud off and I got baking fat similar to cirdvo and kept blasting it on thw stove top till it stopped smoking which I hadn't realised I was supposed to wait that long did it about 4 times and I'll do some more tomorrow before I give it an egg to handle and see how it goes. It was actually pretty good with the black crust on it I half wish I hadn't cleaned it at all . But figured it was somone elses 40 year old dinner and it gave me a bit of a shudder.

[@kevincharles3309]

@@horacethecheese the hour was in the oven. Not on the stove top. I have no idea whether an hour on the stove top will also work.

[@michaelstump6933]

Clean with coarse salt, use grapeseed oil, and oven bake the seasoning as Kent says. I have never experienced flaking even once. It's bulletproof.

[@CowboyKentRollins]

Works well it does

[@michaelstump6933]

​@Cowboy Kent Rollins it certainly does! Thanks Kent! Fantastic channel!

[@hawk5410]

How long do you keep it in the oven?

[@michaelstump6933]

​@@hawk5410 I do one hour, then turn off the oven, leaving the skillet to cool in the oven, which can take a few hours.

[@lancekoller5284]

Seems like that's a lot of salt to waste.

[@catfishsiegel30]

A min of 8 seasoning with avocado oil. Friend of mine grandmother passed he gave me all of her cast iron pans 😊 in the late 70s still use them today ❤ I think of Mrs mills every time I use them 😊

[@roberthodge2771]

I have 2 pieces that are under 40 years; griddle anda super nice skillet. The other 13 pieces are all over 100 yrs. About 4 I know3 to be from very early 1800's an d one is from mid-1700;s

[@olddawgdreaming5715]

Great job Kent and Shannon, always nice to see you reminding folks about the lint free cloths to season things with. Stay safe and keep up the good work and videos. Fred.

[@brucecampbell4528]

It was a joy getting to meet you in Charleston. Thank you so much for being so genuine and kind!

[@janhammekenbuch142]

I saw your guide to restoring a cast iron skillet a couple of months ago, and again today. I've used what you've shown on the video to clean and season my wifes inherited french cast iron skillet. It was handed down from her grandmother, so it has a few years wear and tear. And now, it looks brand new, ready to cook for many years more. Greetings from Denmark. 🙂

[@jackbquick123]

Thank you sir for all the years of what you do from the kindness of your heart. You and Shan are genuine and I thank you. I have cast iron I cook with and I also have some old cast iron I picked up at yard sales that need a lot of TLC, rust and other stuff. You have motivated me to go back, I have a lot of your vids saved and restore them all because I enjoy cooking in them when I feel like cooking. God bless y'all and I think I will check out your cookbooks.

[@robertsvihorik9033]

You are helping a lot, you doesn't even know that. Your videos are not just about new skills, I can learn, but I like that mood glaring out from them. Thank you cowboy Kent - your fans from Slovakia :)

[@pierre6625]

I love my cast iron cooking utensils. As always this is very good advice. Thank you for the well-described direction on how to repair flaking on cast iron. I have listened to your advice for a long time but this was new for me as to how to use the right lard or oil to properly season my cookware. God Bless you and Shannon and the dogs. Best Regards..

[@alabasterscarf612]

Thank you so much, Kent. My mom's big Lodge skillet is flaking just like the one in this video. She's out for the day, so I'm hoping to surprise her when she gets back.

[@Derbyboy13]

Love the video Kent.. finally someone with a video that did a close up and showed what the seasoning looks like as it's going.. the first time I did it I thought I messed something up or didn't use enough oil.. now that I've seasoned a few I know that's just normal

[@stevenxtylerxxx]

Kent you are a mind reader! I’m new to cast iron, my friend just gifted me a nice Finex pan and after seasoning it once I used a couple acidic ingredients and I was worried I ruined it already! Then I just happen to refresh my subscriptions today and boom here you are saving my life. Thanks cowboy!

[@BigboiiTone]

I'm an old hand at seasonin my skillets and other cast irons but I got to tell you i do that I didn't know you could over-season. Also loving the ball cap!

[@chicagorandy]

Thanks to your tips I've reclaimed cast iron as a favorite cooking vessel. I even began with the palm sander method you've demonstrated to restore a skillet. Nuthin' better for frying either.

[@rogertemple7193]

Kent is either cooking up something good to eat and showing you tips on keeping your kitchen accessories clean and working, Thank You. 🤠🌅🌄

[@antg208]

Even if i never do anything in these videos, you always make them worth watching Kent!! Thank you!

[@terryschiller2625]

Kent watched your video and after I went and checked my iron. Glad to say everyone was good that's because I do exactly as you say to clean. Never use any metal utensils when cooking and always reseason after drying on the stove. I hope you gave Maj and beag a treat your pup's are so cute.

[@RedProg]

As always thank you for sharing. Wishing you folks the very best

[@chrisbingham2244]

I have used cast iron for years; I have been fortunate to have gotten older already seasoned pieces, so I have never really known how to properly season a piece properly. Thank you for this very informative video, I know I will need this info eventually..

[@DJDaddy-O]

Cowboy, your love and knowledge of cast iron has been so inspiring to me. My collection keeps growing and almost every time I get the chance, I'm looking in the cast iron section of the store. Recently, I found Lodge's Chef line of cast iron. The skillets have a more rounded corner where sides meet the bottom. Also, they seem lighter in weight. Also, the local antique mall usually has some cast iron pieces priced right. Thank you Kent. I am no longer afraid to cook in cast iron, and I am able to properly care for the old stuff that was handed down to me.

[@Pt0wN973b0iI]

Cook in cast-iron, an NEVER be scared! Only way to get a seasoning. If you need soap, use it!

[@thomespinos4148]

Thanks Kent! Keep the videos coming! Love them all!

[@SonGoku5363]

Got my first cast iron and had some trouble getting the seasoning started, washed out the old seasoning i tried and followed kents advice and now my fried eggs are SLIDING gracefully across the pan. Thanks kent

[@kymburriss4260]

Thank you so much for this lesson in fixing the seasoning. I have a pan that is a family heirloom, over 100 years old, and I have to do this.

[@StoneyRidgeFarmer]

Another great video Kent! Our outdoor kitchen is being built next month...can't wait!

[@carrieferguson1493]

I have one cast iron fry pan, my dad taught me how to look after it & I just love it for some things. Got it back in the '80's a a 2nd hand store. Dad said the best cast to buy is made in the US of A or Canada. I'm from Ontario, Can & I love cooking outside, you have a great set up. I'm moving from southern Ontario, Lindsay up north approx 5 1/2 hours to the north, so my summers won't be as long I'd imagine. We still BBQ in the winter & got a new one to go, with a burner, so weather shouldn't stop us! I still love broiling my pk chops & chicken pcs but BBQ taste so much better. Love you videos!

[@vr6410]

Happy Sunday to all. God bless you and Shannon. Thanks you you sharing your wonderful knowledge

[@bgebbq314]

Thanks, Kent, for looking at my (over-seasoned) Wagner cast iron skillet at the El Segundo Yeti store. We love your cook book!

[@centraltexashomestead-mike4956]

Thanks Kent & Shan, I needed this for a couple of our pans. I'll be working on ours over the next few days.

[@winniethepoohandeeyore2]

Great video! I've seen people find 150 plus year old rusted cast iron and totally restored them. Couldn't give me any other type of cookware..Cast iron is what I prefer.

[@matthewfarmer2520]

That was so easy to learn and see. I appreciate the lesson on the flaky skillet to get it back looking good. 🤠

[@Griz79]

Thank you, Kent. I’ve tried some similar methods, but this one worked perfectly for me. You are much appreciated.

[@davidcason3915]

Thank you for your content and teaching moments

[@samtx5518]

Well my dear departed Grandma from Abilene TX appreciate’s you taking that hat off in the kitchen…! Thank you

[@IntenseAngler]

Nice and easy 👍 I remember finding your channel years ago while doing some restoration on a few old pieces of cast iron. Helped a lot. It's been awesome to see how far your channel's come since then. Wishing you continued success brother!

[@CowboyKentRollins]

Thanks so much

[@IntenseAngler]

@@CowboyKentRollins You're very welcome 👍

[@cdanielh128]

I grew up in a house where my momma cooked soapy water in her pan every time she cleaned it. I hated cooking in cast iron. Once I moved out I did the seasoning method but had one pan that never would hold its seasoning. Had a tip come my way that said after you finish cooking use hot water as hot as you can get it to clean your pan, (no soap), and then heat it up on the stove until you get it too hot to touch the rim and then wipe it down with fresh oil. After that I have never had a pan loose seasoning and my wife was happy that no soap but high heat made it safe to use in her mind. Ima try the Grape Seed as I use peanut currently. Early on I used olive oil and I would get flaking after a few weeks. Keep up the great work Rollins Family! Edit: grammar

[@drb4074]

The hot water works on these cast iron griddle tops. It's the best way to handle cleaning. After cooking, you keep the burners up and you squirt water on, and then scrape away. Let the moisture evaporate, and then spread a thin layer of oil on it to smoke off. Turn it off and wipe down. It's ready for tomorrow, and the seasoning just gets better.

[@StogieHoller]

Great video once again, thank you. I do much of my seasoning a tad differently because I've been gifted with an old school education. I'm apt to render a bit of fat back or leaf lard in my iron on a wood stove in any and all of my iron ant given time of need and continue that through the year as best I can. Granted, July ain;t a good wood stove month so I have to hoof it a bit. As a side note, I don't get the winter dry skin plague when using my high end hog fat over most commercial oils for cooking. Y'all results may differ. Best to you, Shan and the crew as always.

[@jennwatson74]

I have a really old Isaac A. Sheppard pan that is my absolute favorite to cook in but boy does this need done. Thanks for the great video!

[@SamhainBe]

Thanks for the advice Brother Kent - useful and appreciated!

[@CowboyKentRollins]

thanks for watching

[@mattmonaghan5502]

You taught a Yankee well. My skillets are now better than Teflon. Have a few very old Lodge skillets from the 60's. They spent decades in storage. The grape seed oil made the difference. But hey, my son is a cowboy. Thanks to the Semper Fie fund. They saved his life. They take combat vets and train em to run/rope cattle, black smithing, etc. He and a group ran 2000 head 75 miles from Montana to Idaho in 3 days. That's good time. Today he makes cowboy boots and many other tannery items. He hand carves leather. The twin 6 iron gun belt He made was incredible. He always was and is artist/ bad ass.

[@mattmonaghan5502]

If you wanted to donate to a veteran fund that has no corporate interest with ceos of said funds draining millions in donations and puts everything towards its cause with real results, SEMPER FIE FUND. It's an older couple with big hearts for our vets. They saved my sons life. I'm a real vet father,no bullshit. My son went through hell at 18-22. Picking up parts of his friends so nothing is left behind for the enemy. That will alter you. I thank God he came home. Yet, thank God even more for the couple that started the Semper Fie ranch. Look it up. It's not just corporations taking 90%. It's an actual physical ranch. And they fly these vets all over the west to run cattle. God bless them. Gives them a new sense of purpose, life. A vet donation goes the farthest direct to the vet with them... look it up yourself.

[@fmfdocbotl4358]

​@@mattmonaghan5502Semper Fi devil

[@mistyduncan8029]

Thank you I really needed this tutorial. I have a couple of cast iron skillets that need this treatment.

[@CowboyKentRollins]

It works well

[@harbec4941]

This helped me so much. Thank you Mr. Rollins.

[@jaybooth4815]

Great tips on re-seasoning that Stargazer skillet. I think that’s the first time I’ve seen you wearing a baseball cap instead of your cowboy hat. The beag and maj were definitely looking for a treat! God bless you cowboy Kent! Cheers y’all!

[@CowboyKentRollins]

God bless you as well

[@williamstringer2846]

Great information and thank you for what you do.

[@PopsAllgood6967]

Kent, this video was very informative. I only have Stargazer cast iron skillets, and I am beginning to see some flaking. Now I know how to fix it. Thank you, neighbor. Pops Allgood

[@johnnytest6232]

Thank you Kent your the best cowboy ever you have taught me alit of things I didn't know before we love you both God bless the USA the military the veterans one veteran which is here with us were very proud of grandson active military proud to be Americans

[@billdillard885]

That… was awesome! Thanks for sharing Kent!!

[@jimherron5540]

Thank for all your tips 🙏🏼

[@lolpaladins]

After about 2 years I did notice my seasoning was kinda getting flakey/thick in parts, this was a good video for me.

[@_OpFor]

God bless you and your family Kent!

[@enriquewilliams44]

What an excellence, well put together video. Thank you!

[@beedonn9260]

Thank you so much salmon, for setting up the tips on how to take care of my cast iron cookware. But we all know that Shannon is the brains behind this operation. I think that's a given. So thank you so Shannon. To be honest the entire world wants to see more of beautiful cute your face in front of your camera

[@mordissa]

I gave my cast iron all arounder skillet 6 coats of grapeseed oil over a period of 3 days (i had some free time) and it came out magnificent! Thank you Cowboy Kent.! I bought silicone instruments, so as to not ruin the seasoning, as well. It repels water like a ducks feathers.

[@Formerlywarmer]

Man U must have known I’m dealing with this on a 12” lodge right now 😂. I did as u did being I’ve seen other videos on the subject u have posted here before . I’ll get busy on 3 more times now. Thanks Cowboy!

[@matthewchamplain4232]

Thanks Papa Kent!! You are my go to for cast iron/BBQ anything!

[@misottovoce]

You are the master! I learn so much from you....and I love your accent. So charming!

[@TimfromAlabama]

I like to reseason mine every 6 to 8 cooks to make sure the seasoning stays best as I can. In a few years, maybe 3 or 4 if it starts flaking or looking bad I like to put cast into a fire pot filled with hot, red coals and rake them around and on top of it and let it stay until the next day. It will remove all the seasoning, and I'll start over from scratch. Lately, since watching your methods, though I have found my cast stays right and perfect following your method. Cooking in oil every so often helps, too, and leaving clean oil in there for the rest of the day, then pouring the oil out and wiping it down, heating it up until it smokes a little, and wiping it around to make sure there's no pools of oil left. My wife hates dealing with cast but I LOVE my cast. And loving it the right way will keep it lasting for a lifetime, as you said. Some family member will get mine when I'm gone and I hope they get it in perfect shape and keep it that way. Take care, brother. Love your vids...especially the ones you cook GREAT food in.

[@richmiller2804]

I couldn't get a decent seasoning in my new cast iron cookware until I did this. I had some oil from deep frying that I was going to replace. I filled the frying pan with the oil and heated it until just short of smoke. Let it cool and repeat when it cools off five or six times. It worked better than I expected by far.

[@amrsdn]

Thanks. Exactly what i was wondering that even after removing rust how come my pan had iron finish instead of black, like everyone else. This explains so well. Great.

[@mikel2283]

Great update to this very important subject!!! 400F. is where it all happens! I've had flaking with lard seasoned pans in addition to other fats, so it isn't so much the fat as much as it is the pan itself-- I have a number of cast iron pans and season them together in groups, I've found that some pans are just prone to flaking and do not take seasoning well, and others take the seasoning quickly and strongly. The ones that are "problems" seem to have much smoother cooking surfaces and are less porous than the others. The pan matters!

[@michaelstump6933]

You hit the nail square on the head, Mike. I believe that the rougher finish of new Lodge skillets, seasoned with a high smoke point oil such as grapeseed (my #1), oven-baked onto the skillet is absolutely the key to locking-in bulletproof seasoning. It's hard as hell, never flakes, and you can hit it with metal spatulas all day long. It's a joy to use because it's very well-behaved. I can't speak for the reliability of lard specifically, but we've got a winning combination here with grapeseed and Kent's techniques. I feel you're very right about the pan finish being extremely important because smooth-sanded surfaces have much less for the seasoning to key into. Controversial, sure, because cast iron discussions tend to be, but I have no issues whatsoever, ever, ever, with the reliability of my seasoning. Not one. I'm sticking with it because it works. As I've said before, absolutely bulletproof.

[@cs4201]

So happy I found this channel. ❤

[@presidentjoethudbrandon7074]

I just got my first cheap Lodge pan. Although I seasoned it before watching your video, I have to say that it's by far the best pan I've owned. It holds heat really well, has a nice thick bottom so it cook evenly and when seasoned it doesn't even let burnt cheese stick. The first meal I cooked was a huge omelet and it basically fell out of the pan. If you can cook scrambled eggs on something and clean it with a paper towel... it's a win

[@lancekoller5284]

Lodge pans hold seasoning well. In my experience, the rougher cast pans are easier to season, maybe it's just me. I had a Lodge Blacklock series pan and it was a pretty decent skillet. Edit: hat-tip if you can pull off scrambled eggs. I won't even try them in an iron pan anymore.

[@ffwast]

@@lancekoller5284 That's why they make them rough now,the oil sticks when they spray it on as it goes through the assembly line. The story goes that it saved them from bankruptcy.

[@melindagordonbeck8958]

Thank you so much for your wit and wisdom!!!

[@jimmoore6827]

I have a Smithey that had considerable flaking going on since new. I changed my seasoning oil to avocado oil and it's completely cleaned up. Now I just need something to cut it's weight and it'll be a great piece.

[@igorkrymsky884]

Thanks, Mr. Rollins! Very helpful knowledge here.

[@markridley-vw9xh]

Love watching this channel. I have learned a lot about cast iron. We have a cast iron Bundt pan. We have some sticking issues.

[@zachaument]

Love seeing you using that Stargazer!!!

[@monawoka97]

"It's not because you're a bad person". Thank you, I really needed that reassurance

[@Broken_Yugo]

Flaking or not this is a very good demonstration of tuning up/reseasoning a cast pan in general. Only thing I can add is try to do it in fall/winter when an oven going all day is appreciated.

[@farstrider79]

Yeah, I wouldn't do this in July down here in the south.

[@semlohde1]

This is a good, but I sure thought I saw you show put the skillet on the burner and when it starts to smoke pour in some oil and rub it in, turn off the heat and let it cool. That's what I started doing and it seems to be working well. I was oiling then put into the oven. Thanks for all the good meals and tips.

[@johnthompson4162]

Thank you, Thank you, Thank you, for each seasoning of my cast iron pans. Thank you for the fourth seasoning too. I thought once was enough. John T.

[@pilotlang1]

Excellent Video Kent!

[@tedburton8490]

Great tips. I love my Stargazer it's my go to skillet!

[@rdg8221]

Thanks Kent! We appreciate you, god bless!

[@LillyR539]

Thanks Kent one of mine have done this I needed the info.

[@BrisketMedic]

Great tips, as always

[@MichaelR58]

Good video and tips Kent , thanks for sharing , God bless !

[@KateMoriah]

This was super helpful, sir! Thank you, Kent!! 🫶

[@congamike1]

Thanks Kent!

[@jordan.couch_wtp]

I love your channel!! Thanks for the great information!

[@l.o.2005]

Gracias! I needed that hug in the worst way! 🙏🏽

[@ALMT1621]

Love your videos!!!

[@myathehappy_1]

Thank-you wonderful tutorial! Much appreciated!

[@LisaP-pd6nq]

I had my own and inherited my mothers and grandmothers cast iron. I still use it!!! Some things can ONLY be cooked in a cast iron skillet or Dutch oven!

[@louc4961]

Thanks for this great info!

[@virgilromero3252]

I just subscribed and learned ao much. I will be fixing my cast irons this weekend

[@Jon-O.]

Thankya Bro Kent! Got to bake that!

[@niceguybille]

I know the concept is the same but it would be awesome to see this technique applied to a griddle, especially with so many cooking on griddle surfaces these days. Thanks Kent! 👍

[@lancekoller5284]

Just buy a non-stick griddle.

[@reneekh3599]

Thanks for the tips!

[@thebra]

Thank you!

[@Ian..]

This is good stuff. Thank you sir 🙏

[@jimcorman3172]

Thanks Kent! I was having some problems with flaking with one of my 10"pans. I'll try the grapseed oil. I was using olive oil that kept flaking.

[@oregonpatriot1570]

Hey Kent. I'd like you to try something I learned from wok cooking that carries over very well to cast iron. The Chinese have a saying.. 'hot wok, cold oil'. Basically, you get your DRY wok (or cast iron) SMOKING HOT, and THEN pour in a enough oil to coat, rotating the pan to cover. (This creates a very good non-stick surface). I think you'll be amazed and will have a new trick for your chuck wagon. I've found fried eggs cooked this way are slick as snot. You do have to turn the heat back down to where you want to cook after you rotate the pan, but it's like night and day. Never stick.

[@CowboyKentRollins]

Thanks for the tip

[@withlittleman]

Be blessed!! Good video!!

[@Juror63]

Right on time! Off to fix my cast-iron! 😁👍

[@karenfaries5056]

Thanksl for sharing this video I've got to try this. God Bless y'all 🙏

[@joeyhardin1288]

Thank you. God Bless and stay safe.

[@thatpointinlife]

I'd like to propose a challenge, Kent; 100 layers of oven-baked seasoning on a basic, un-refinished, brand new Lodge skillet. It should only take about 2 months if doing 2 coats a day with some breaks in between. You can do it, Cowboy!!! 😅

[@ahjotco906]

Love this cowboy's life lessons. Cheers from China💕💕💖🇨🇳🇺🇸🇨🇳🇺🇸🇨🇳🇺🇸

[@JenniferMFink]

Thank you! I am preheating my oven right now and prepping my flakey pan!