Stove Top Seasoning

[@Cenaskya]

Thank you so so so much for explaining this. I live in Japan and most Japanese homes don’t have an oven bigger than your typical microwave or toaster oven. This video saved my pan. I looked all over for methods to stovetop season my cast iron pan, and everyone had different, sometimes conflicting, advice and my pan was in dire straits. I was ready to give up and buy a new pan, but I decided to spend my entire day off testing each method one by one, and yours is the one that actually showed results! It took a few seasons to fix the damage that had been done, but now, after a week of following your method from this video, my pan is as slick as water off a duck’s back. Thank you again!!

[@cliffbraun3850]

No wonder I can’t find any vintage iron, this guy has it all😜

[@deborahbrown9428]

Try your local Goodwill or resale it shops. Look for garage sales, too. Good luck. 👍🏽.

[@doriwilson6991]

Lmao I just told my mom that very same thing. 🤣

[@christinehuber8318]

We hand them down from generation to generation thru our wills.

[@kimberlymigliorato8755]

Right?!? I thought I had it good with 4 pieces. Lol

[@lesliecook2922]

Hahaha ya

[@gunbuster363]

This is a very good video! Thank you! I have years of struggle with a cast iron pan. because we don't have an oven so most videos on youtube cannot apply. I would Love some more videos about cast iron.

[@karenh1227]

I was ready to throw out my very expensive Le creuset cast-iron pan. After watching your video and following your instructions, I have now a very well-seasoned pan, nothing sticks. Thank you very much!

[@castIroncookware]

Wonderful! That is awesome.

[@elizabethwest9729]

My Le Creuset is harder to clean than my ancient well loved cast iron cookware.

[@JulesCalella]

Very useful video. I was looking up how to season on a stovetop because I hate having to heat up the entire oven for a single pan. I think I'll try this method soon!

[@lise-annedore8935]

I'm fairly new to cast-iron cookware and have used this method. Yay. Another cook who didn't want it need to use the oven. I just didn't want to empty the other pots and pans. Method worked great for me too. I think I'll increase my heat to your temp. I wasn't sure. Thank you for your tips including safety. I put my smoke alarm outside while I do this and put it up again!

[@brantmorrison3704]

Good video! I've done stove top seasoning for a number of years. I found that covering the pan with a steel lid or even aluminum foil during seasoning helps speed the process by retaining heat and it reduces fumes... at least somewhat. It is great for touch-ups on the cooking surface. I tried to season my carbon steel wok on the glass stove top. It was a stove top somewhat similar to yours. On the glass stove top I never could get the wok hot enough to season it much more than an inch up from the bottom. I was very happy when the electric stove stopped working and I could replace it with a gas stove. And yes, the entire wok is now nice and black. I would have gladly seasoned the wok in the oven if I could have removed the handles.

[@castIroncookware]

Thank you for the great information! I will definitely try the tin foil the next time stove top season a piece. Hopefully I will get a chance to upgrade to gas in the future.

[@ChrisEbbrsen]

Excellant! Best demo on seasoning a cast iron fry pan Ive seen! Thank you very much!

[@Scientist_Salarian]

This video had exactly the info I was looking for. Thank you!

[@petstorrefranca]

Thanks for creating this video. We just got a preseasoned cast iron and wanted to know how to maintain it. This just what we needed. Just didn't expect to see how much labor of love have to put on it

[@castIroncookware]

Seasoning inside the oven is much easier but I wanted to make this one for those who do not have the option of an oven.

[@thebaggins5168]

Thank you! It's indeed very useful for us who do not have oven. 🙏😊

[@cristrivera]

Man thanks for sharing this video, I have a really small oven so much of my CI skillets seasoning is being done on the stovetop. Definitely learn many new tips with this video. 👍👍

[@castIroncookware]

Your welcome and thank you for watching.

[@BrianGay57]

Great tip about using a grill for seasoning use. I’ve been keeping my eye out for an inexpensive propane grill just to use for seasoning outdoors! Great tip. I also just realized that some of the arguments people have over seasoning depend on how one plans to use the pan. Some slight drips or spider pooling patters or other unevenness from too much oil doesn’t adversely effect it’s use as long as it’s not sticky or thick enough to easily flake off. Collectors and resellers want (need?) to have a very pretty, glossy black finish on their pans, and while that does look gorgeous, it goes well beyond the level of care required for a pan that simply “cooks” well. All of my most often used pans are a beautiful glossy black, but they didn’t start that way because they got eight seasoning rounds in the oven! Most got one good oven seasoning maybe two, and started out a more amber or bronze color, darkening to black with use over time. The stovetop method is really great for “user” only pans. The overall oven seasoning protects the whole pan from rust, while the stovetop seasoning makes the cooking surface perfect for cooking by simulating repeated use very quickly. If I was planning to sell a rare Griswold pan I found at a yard sale, I would strip it completely, and then reseason it from scratch. I might do several meticulous coats of flaxseed oil (I’ve never used it, but it seems many collectors now expect it) in the oven and even start over if I accidentally got any ugly pooling cooked on it. With my great grandmother’s two southern mystery skillets I inherited, I just cleaned out the small amount of rust it acquired while sitting unused in my parent’s attic (my mom never figured out how to use, or store cast iron correctly) as well as the crusty burned on grease on the outside, and then seasoned from there. I didn’t want to completely strip all of the seasoning unnecessarily, since it was put there by at least 4 generations of my family and I know it was never used to hold motor oil or to melt lead in, and I never plan to sell it. I only cleaned them up enough to be able to reseason them and then started trying to use them regularly. One of my problems is actually finding a way to use them all regularly enough to keep them in good shape! I’m now working on trying to find the best way to store rarely used cast iron pieces without them suffering too much degradation from lack of use. It might be time to start selling some of the extras off?

[@castIroncookware]

That is a lot of great information that you have just shared. A daily user does not have to be nor will it be pristine but it will work great.

[@carolriley6937]

@@castIroncookwarePlease help me figure out how to restore my CI. I put it seasoned in the oven on self clean mode. Now it seems ruined. Black residue comes off on my hot pad and hands. What can I do. It even looks like rust is on the bottom of the pans. It also looks like some of the black color has come off. Have I ruined them?

[@joshuaeb09]

@@carolriley6937 The self clean cycle is what one would typically use to strip out an old seasoning to start fresh or "reset" on a piece of cast. While you haven't ruined it you will want to do a deep cleaning and then re-season from scratch. Typically if I've got a piece of cast that needs to go through a self clean cycle for flaking/failed seasoning, rust, or neglect I'll clean it up with steel wool and dawn, use a self clean cycle, clean with steel wool/dawn again, dry it on the stove top using medium heat, use a little 120 grit sand paper by hand to clean it up if its got some bad rough spots, give it a good rinse to clean out the dust, heat dry again, and then re-season as I would starting from scratch putting on 3 good layers of grape-seed or flax-seed oil seasoning in the oven at 475-500 degrees. Once I get that base layer done (plenty of youtube/internet resources for getting a base coat start) I'll move on to a rapid abbreviated seasoning cycle to quickly get 4-6 layers on the cast depending on how I plan on using it. That cycle is rather simple starting like you would normally do for a oven seasoning at 500 degrees, however, every 15 minutes I'll pull the piece out, put another light coat of grape-seed on, and put it back in to keep going for another 15 minutes. Once I have my desired number of layers built up I'll let it finish off for another 45 minutes in the oven and then let it cool to room temp in the oven. After this I'll treat it like any other piece of cast and occasionally do a single layer oven season or stove top season to keep it maintained after any rougher than normal cleaning.

[@koshergrillboss1355]

This has Improved my stove top seasoning skills and no burnt fingers or palms. I use to use the toaster oven, but it has gone the way of the scrapper. Guess I will use the grill outside on non rain days for the big stuff.

[@semco72057]

I season my cookware in my oven and it works out fine and what the manufacturers recommend. It works out fine for me and it really don't take me that long.

[@castIroncookware]

I prefer inside the oven too but the stove top is handy for touch-ups.

[@nunyabizness199]

I just bought that very skillet just tonight for $12 and was trying to figure out what it was ! Thankyou 😁

[@JeanneDeSilver]

You got a bargain!

[@dama_dimples]

Nunya Business got my 5.5 qt antique Dutch oven for 10 bucks at an antique store!

[@priyankagarach4390]

I was searching for this. Thanks man

[@wowlover16]

Hello! Thank you so much for this video. Baby cast iron user here, and a baby propane oven user as well. Had to swap to a cast iron pan to have any semblance of heat control, so it's a low and fast education now. I have noticed the difference in how this pan and range focus the heat centrally and have been trying different things to get the edges to come to temp and mitigate the hot spot. Your method here looks perfect, but I am nervous about oil drips and the open flame of my propane range.

[@randrowe9660]

Thanks. I have four pucks coming and wanted to use them up without them going bad. Sorry about the lung thing...that was good to know about the smoke messing with your respitory system. I have to watch that with fine wood dust when making flutes...especially with exotics or holly. Your pointing that out will help a lot of people.🙂👍

[@frankroper3274]

I just tried it on a new pan watching this video and it seems to have worked fine! Yes, it does get very hot and so if you freak out when you get in contact with something hot you may want to stick to the oven method!

[@michaelbaumgardner2530]

I've tried this on the gas grill works real good,sure did a good job on the chicken fryer.Another great video,thanks a bunch.!!!

[@castIroncookware]

Though that pan is a spinner, my coworker uses it regularly. He has a lid that goes with it and it is a great user. I need to get another gas grill especially now that summer is upon us. Seasoning in the house in the middle of summer time is not the best use of energy. Thank you and also you are so very welcome.

[@MsNoWhiskey]

@@castIroncookware do you have a video showing you using a gas grill for seasoning?

[@johnhartman3149]

Great video and as always, learned even more.

[@dama_dimples]

Funny I had started the seasoning on the stove top on my antique Dutch oven that hubby got me last week. I re-seasoned it in the oven then. I used it today and noticed the rust-looking patches were back on the bottom. So midway I was like let me see if he has any videos on stovetop seasoning and walaaaa! The first video on my google search results was fabulous you! It’s looking better already but I can’t wait for the bottom to look like the rest of the pot and the lid! Any ideas on what else can speed up the process 😝. I’m a millennial can you tell? Patience is not our virtue heheheh.

[@deannajuhl8347]

I am a very recent subscriber and already have learned a lot about seasoning cast iron. Looking forward to knowing more.

[@user-mv9tt4st9k]

My number 10 Griswold has a cooking surface like that and it needs some love. I do not want to strip it (I did that when I bought it) and this is exactly what I needed to know how to do.

[@castIroncookware]

Sometimes a little touching up is all it takes. There's no reason to go through the entire process again unless there is something seriously wrong.

[@christinehuber8318]

I have gotten some really old and ugly cast iron at yard sales. Lots of crusty gunk all over the outside and up the sides. A really easy to clean all that gunk off is to soak it overnight in a bucket of 1/2 white vinegar and 1/2 after. Maybe even higher concentrate of vinegar if there is still gunk in the morning. Completely cover the pan. I use a stainless steel scrubber, you can get them at Dollar Tree or supermarkets. Reach right in the vinegar and scrub the pan. It won’t take much elbow grease at all. Now it will be bare metal and will need to be seasoned. At least three times. Now I have the most gorgeous brand new cast iron. It will be all grey after the vinegar bath but black after the seasoning. I got a nice, full of rust and crust, Dutch oven with a lid and handle. Took some heavy soaking but it is brand new now. I did the lid too.

[@Anino_Makata]

Now this is the tutorial I was looking for. I recently found two cast iron hot plates in the back of my house, and I wanted to bring them back to usability. After getting rid of the rust and seeing they're still usable, I was gonna proceed to re-season them. Until my aunt said her oven was off-limits for the job. I'll try this method, to see if I can get the same results. Thanks in advance!

[@castIroncookware]

You're welcome. I would love to here how it turns out.

[@flickamom3135]

Is this the same for gas stovetops? Not sure if upside down it would be even and flat.

[@theresas709]

I hope this coworker buys you a roll of paper towel.

[@koshergrillboss1355]

Was thinking the same thing or was wondering if they had stock in the paper mill. :)

[@theoriginalkaro]

I would choose an old lint free dish towel over linty paper towels.

[@aliaswizard6963]

I read your comment before watching the video then halfway through the video I couldn't help but laugh thinking about what you said 🤣

[@theresas709]

@@aliaswizard6963 Paper towel can be hard to come by in some areas. :)

[@keitomineproductions4133]

@@theoriginalkaro lint isn't that much of a big deal, since seasoning happens at such a high temp, it's just wasteful, unless you save your paper towels.

[@gingerchipper]

Very informative and helpful. Thank you

[@castIroncookware]

You are absolutely welcome and thank you for watching.

[@bingster-223]

I've been researching this technique on KZbin and I've seen a few videos where they just keep applying layers and have so much smoke coming off of the skillets than your getting. I'm thinking they are rushing the process a little. I just picked up a couple of cheap Wagner's and a slanted letter big block Griswold at a local flea market and I want to get them darker faster than the oven method does. I've tried it out on one of my Lodge skillets and it came out really nice, dark and maybe more importantly smooth to the touch. I was concerned that it might have a bit of a sticky feeling when sliding my fingers across it. I have added 3 oven layers yesterday but had to give up the over for someone to cook in, dang. I think I'll do the one Wagner 1st and see how it goes. Great channel

[@merfik]

If the cast iron dries off, cools off and the seasoning comes off as black burned dust, what does that mean?

[@sheilapierson2016]

Enjoyed the video!!😊

[@rodneyparks6489]

Great video, very informative !!!!!!!

[@MaximRecoil]

Attempts at seasoning have never worked well for me, regardless of the method. I got my first, and only, cast iron pan for Christmas in 1995, a Lodge 8SK (they weren't pre-seasoned back then). I followed the seasoning instructions that came with it to the letter, and the result was a translucent brown color that wasn't non-stick at all. I figured it would eventually turn black and non-stick from cooking with it, but it never did. A couple of years later I was talking to a friend; told him that my pan refused to turn black and non-stick, and he immediately said, "Salt the pan." He used to work as a short-order cook, and he said that's what they did with flat-top griddles. So I tried it; I sprinkled a fair amount of ordinary table salt over the cooking surface while it was pre-heating on the stovetop (plus there was also the thin coat of oil that I always put on it after every use) and after only one time of pan-frying some cut-up meat, I saw a drastic difference, and after only a few times the cooking surface was black and non-stick. So what does salt do exactly? Salt contains no carbon, so it can't be directly responsible for blackening the pan. Maybe it acts as a catalyst or something to trigger some sort of reaction with the oil?

[@castIroncookware]

That is interesting information. I will have to look into that and see exactly what is going on. Could very well be a game changer for a lot of people. Thank you for sharing.

[@MaximRecoil]

@@castIroncookware I recently ran into the same problem with the same pan. It started after I decided to re-season it in the oven, which I didn't need to do because there was nothing wrong with the existing seasoning; it's been non-stick for ages, but it was looking a little thin in the middle of the cooking surface, and I figured, what could it hurt? I used a very thin coat of vegetable oil (wiped off all the excess) and baked it for an hour at 500 degrees F. Then I cooked a steak in it like I frequently do, and I had to pry the steak up with a fork to turn it over after 3 minutes. Normally there's not even a hint of stickiness when I turn the steak over. So I re-seasoned it in the oven again, this time letting it bake for 3 hours, and there was still some stickiness when turning over the steak. I ended up re-seasoning it in the oven 4 or 5 times, but the stickiness refused to go away. It didn't feel sticky when touching it, but food stuck to it nonetheless. Keep in mind that it's been quite a few years since I've bothered salting the pan before cooking on it, because I discovered a long time ago that it isn't something you have to do keep doing forever, i.e., once it's black/non-stick it tends to stay that way as long as you don't do anything to ruin it. But I remembered how well it's worked for me in the past, so I salted the pan and that fixed it 100% after only one cooking session; it's now as non-stick as it was before I made the mistake of re-seasoning it several days ago.

[@mmallow6481]

You mentioned Buzzy Wax. Is that only for the initial seasoning or do you also use that between cooking in pan. Thanks!

[@cynthiahumphrey1718]

Thank you for this video.

[@sallystrawberry890]

Thank you for the video.👍🏻

[@christieross2755]

Question can you do this on a gas range and can you do this with your new wax?

[@castIroncookware]

Yes, but you will have to do the applications away from the flame and wipe very well to avoid flame ups.

[@nataliaspinelli9747]

Thank you for all your videos on how to care for cast iron. What about after using cast iron for cooking... do we clean it and oil then buff off the oil. Do we need to put it in the oven each time for one hour???

[@castIroncookware]

I do not usually reheat the pan once I have oiled and buffed it dry. Only if there are seasoning issues.

[@terryfinley7760]

Would any of these instructions be different on a gas range? Thank you!

[@castIroncookware]

The main thing is to be careful with the flame.

[@MaryCatherinevJ]

Great lesson! Ty!

[@Dan-zi4]

Are you waiting long enough between coats? I thought it took a bit for the polymerization process to happen? But you're only waiting like a minute or less between coats it seems.

[@pjnelson414]

Just found you and can tell you love your cast iron. My mom past and left me some that has lots if exterior crud on it. Would I use the oven cleaner on that. She use to put in fire place to burn off the crud. Not sure what is best. Please advise

[@castIroncookware]

I would avoid fire cleaning because of the potential for damage. The Easy Off oven cleaner method is a good choice.

[@pjnelson414]

Thanks

[@gingerwhite9068]

What kind of oil did you recommend to season the cast iron skillets I didnt catch it I have several cast iron skillets that I use and I love them

[@castIroncookware]

My favorite go to stand alone oil is grapeseed oil but I now prefer using a blend. I now use "Easy Beezy" cast Iron Seasoning. It is a blend that I developed myself and I get great results.

[@stanhamilton6031]

Thank you for this info. I'd like to say that using a stainless steel utensil when cooking or cleaning will make it easier in the long run to maintain. The wrong thing to use is nylon or other types of plastic tools, Cook, love the cast iron beauty bringing so much flavor to your loved ones

[@castIroncookware]

Yes, I agree.

[@choux8372]

What about wood utensils?

[@stanhamilton6031]

@@choux8372 It's much better than nylon but not as good as metal when scraping left overs.

[@choux8372]

@@stanhamilton6031 that makes sense, I forgot I only have wood utensils since I have nonstick pans. I want to start using cast iron, so this tip helps a lot, thank you!

[@nunyabizness199]

Great, thanks. I was always worried about scratching the seasoning..

[@randrowe9660]

Hi Stephen, I like this one. BTW...can you put your extra Buzzy Wax in the fridge to give it a longer life? Rand in SC

[@castIroncookware]

I would think so. I would avoid freezing it though. I'll take the shelf life is still pretty good on it.

[@tootseug]

Hi. I bought a NEW Lodge cast iron skillet. I am wondering if I can do the initial seasoning of the pan on the stovetop? I always apply lard to my older cast iron right after use and then put induction setting on 1, and let it heat for 15 minutes. But that's for an already seasoned pan. I presently don't have a working oven, and thus I'm wondering about the "initial" seasoning of this new skillet. Thanks so much.

[@castIroncookware]

The initial seasoning is much like all additional seasoning. You can do it on the stove top or in the oven. With the stovetop method, the handle does not get as much attention as with the oven method.

[@tootseug]

@@castIroncookware Thanks so much!!

[@castIroncookware]

@@tootseug you are so very welcome.

[@tootseug]

@@castIroncookware Hi. I just rewatched your video.I do have one more question with regards to the turning of the pan for my New skillet. I have an induction stove top. The outside of the element is 7.25 " while my skillet is 10.25". That will be fine for seasoning with the skillet sitting in normal position, however because induction requires "contact" with the pan, I won't be able to turn it over and have contact. So...will this method work for me? Secondly, as far as the sides, I would think that the heat, while likely abit cooler, it would still be affective. Thoughts?

[@castIroncookware]

@@tootseug I suppose the main reason why I but which I turned my Skillet over multiple times is to keep the heat from getting carried away. Cast iron continues to draw in heat and get hotter. You can stovetop season the cooking surface without turning the pan over. I will say this, I do not have any experience with induction cooktops. I've been planning on getting one and trying it out because a lot of people has asked questions about them. As long as you can control the temperature without it getting two extremely hot I do not think you will have no problem. If the pan does get too hot, you can set it aside and then return it to the eye when you're ready.

[@eliedgecomb4903]

Thank you!

[@jawbaw6471]

Should the heating continue until the pan stops smoking and all the oil is burned off except the oil that polymerized?

[@Man_Cave]

My Grandma just scrapped off the scum from the skillet, gave it a soft scrub with mild soapy water, dried it, then coated it with Crisco or bacon grease and tossed it in the oven on heat for a couple of hours. She would usually use the same skillet again to cook the next meal. This is why the old cast-iron skillets are dark black. That's all they cooked with.

[@eduardopena6280]

Good vídeo. Thanks

[@castIroncookware]

Your welcome.

[@justinmichael007]

Aren't all these fumes from the burning oil toxic? I don't have a vent fan in my place, and we don't have an oven. Do you have to let it get to the smoke point to season? Or can you get it close and just keep wiping it out and applying thin layers.

[@castIroncookware]

There are a lot of people who seeson their cast iron on the grill or in their smokers. That may an option. Once you get the initial seasoning started, cooking in the cast iron actually causes the best seasoning.

[@emihayashi7725]

Will brushing instead of spraying grapeseed oil work?

[@renerenatorivera9062]

I just bought a lodge 10.25 inch skillet. The bottom is very rough(not smooth at all). i'm wondering if there's something I have to do it prior to seasoning

[@Jilinhall]

Thank you for this video. I think people forget that there are those of us who don't have those big ovens that can fit a pan. I live in India and those ovens aren't common here!!

[@rockylooner]

Where do you find the oil you used in the video??

[@bonita2039]

How do you get the build up on the outer & sides, also bottom of cast iron clean. The inside is already conditioned but button & sides don't look so good. I appreciate any ideas you can give

[@ltandkholbrook9555]

Great vid :)

[@savannahv1808]

Thanks for the information! Will try today! Where did you get the potholder?

[@castIroncookware]

My youngest son brought that home to me a couple of years ago but I don't know where he picked it up. They have all different kinds on Amazon, cloth, Rubber and leather. They use those a lot in Mexican restaurants for their Sizzle server griddles.

[@savannahv1808]

Thanks for the info, I will go look!

[@castIroncookware]

@@savannahv1808 I will leave a couple of links in the video descriptions to some handle holders. It will be under the Recommended Cast Iron Cookware Safety Products:

[@savannahv1808]

Thank you, bought some!

[@castIroncookware]

@@savannahv1808 Mine is really handy.

[@shaneeudy1798]

Can your cast iron be too hot to cook on? Ives seasoned mine and food still sticks or burns. I've been pre heated my pan in the oven at 450° then put on stove top on high coil burner. Is that too hot?

[@woodycox5496]

Hello, Did an oven seasoning 6 times and your stove top seasoning 8 times on the same pan. One thing I cannot figure out is: after cooking, going to the sink running water over it, cleaning with soft bristle nylon brush (it comes out perfectly clean), wiping dry with a towel before going to the stove top to dry and apply oil, the towel will have a gray / black color on it. After several sessions of cooking, the towels don't have a black color to them. I'm assuming it is just carbon deposit as a result of the high temperature during oven seasoning, that eventually gets built over. Is this normal? Is there any way to prevent this? Thanks ahead, Woody

[@castIroncookware]

That is pretty much the standard of how it goes. Not really sure of the chemistry of it though.

[@rusted5408]

Is there a reason you dont wipe in the center of the pan?

[@gonzocom]

Did you do the video on what oils are bad for you?

[@castIroncookware]

I haven't but that would be a good subject.

[@gonzocom]

@@castIroncookware enjoying your content. Made the potatoes last weekend🥔👍

[@elizabethmcglothlin5406]

Ha! Pork and sauerkraut did about as nice a job of stripping my dutch oven as lye! Only on the bottom, though so this may help. Thanks.

[@castIroncookware]

Some foods are really tough on the cast iron seasoning.

[@elizabethmcglothlin5406]

@@castIroncookware I cleaned it well, oiled against rust, and then cooked a nice streaky lamb roast the very next night. The seasoning is already looking good! I think cooking--especially on the very smooth finishes--is a good way to season them!

[@rashmirashmi100]

How often do we need to do the seasoning??

[@castIroncookware]

Once a pan gets well seasoned, It may never need it again. That will depend on the care taken with use. Issues can happen though.

[@gbmarie836]

How do I find out age and maker of old cast iron skillet? I have one with these numbers etc on the bottom. 7 then under that SK then under that 8-B then under that Made in USA then under that D1 and a little raised emblem with a 1 in it.

[@katherineshort7103]

If you have a cast iron skillet that has warped in the middle is there a fix for it

[@castIroncookware]

I have heard of people that have tried without success. So far there is no fix.

[@vzimmer1951]

I will leave the burner on to let heat finish drying it. Is that bad?

[@gabrielsandoval1587]

Will this method work with a gas stove?

[@castIroncookware]

Yes, just make sure you don't catch your paper towel on fire. LOL.

[@wuwuab]

08:51 Electric furnace

[@castIroncookware]

@@wuwuab the main thing is you don't want to go too much higher than the smoke point of the seasoning oil that you're using. An electric furnace element may go-to High.

[@maryingreensboro]

Where can I find the link for your beeswax oil?

[@castIroncookware]

You can find Easy Beezy Cast Iron Seasoning at easybeezy.com

[@Yerrrrrrzzzz]

Hi sir I have a couple of pieces if I send you pictures will you look at them and tell me what I possibly have one of them has a gate mark thank you

[@castIroncookware]

I will do my best to help. My email is [e-mail]

[@JSAC66]

Did I understand correctly that a little bit of dish soap is okay if quickly removed?

[@castIroncookware]

Dawn dishwashing liquid works great. The reason why people in the past have always said never use soap is because soap used to be made with lye and lye will take away this seasoning. You can wash cast-iron in the sink with dish soap but I wouldn't let it set. I usually washed with dish soap, rinse and immediately towel dry. If the oven is warm I will place it back in the oven to finish drying and then apply a storage coat of buzzywaxx while the pan is still warm.

[@seikibrian8641]

Jensuechiv, America's Test Kitchen tested this extensively, and they found that dish soap won't strip the seasoning from cast iron in normal use. Just don't soak the pan in soapy water to loosen burned-on food; if it's left soaking for too long you may need to re-season it. A quick swish and rinse, though, is no problem.

[@Lokesvararaja]

Before I ruined my cast iron pan, can I do the upside down method on flame stove? Is it ok that the oiled surface get in touch with fire?

[@castIroncookware]

You just have to make sure that wipe away as much of the excess oil as you possibly can to avoid it catching fire.

[@Lokesvararaja]

@@castIroncookware Thank you, I will do that :) This is my ever first Cast Iron.

[@Lokesvararaja]

Thanks, now I can fried egg nonstick on my asian rough cast iron pan. I love this more and more.

[@BloodEagle1583]

Off topic: Do you think occasional reverse polarity would work to keep a SS electrolysis tank clean ?

[@castIroncookware]

I've heard of people that does that and they seem to claim results. Personally, my tank is so slick, I usually just wipe it down. Of course overtime it probably will not be as slick as it is now but so far so good.

[@BloodEagle1583]

Thanks for your response. My tank, being a 20 gal. honey extractor in its former life, is also polished and hopefully will be low maintenance.

[@castIroncookware]

@@BloodEagle1583 I believe it will be low maintenance

[@pennyfulton3418]

Oh no ! First thing trying to do this on a new pan ...I've got a brown patch in the middle .....is it ruined ...as in, as you warned against at the beginning, ' don't get the middle hot before the whole pan is evenly heated ' ...???

[@castIroncookware]

It should even out.

[@pennyfulton3418]

@@castIroncookware Ah that's a relief, I'll just carry on then. Thanks so much .

[@castIroncookware]

@@pennyfulton3418 Yes, It should get better and better.

[@ابوعبداللهآلهادي-ح1ت]

Gawd dayum, it ended very well 👀

[@DJ-Coma]

Could we use Crisco with this method?

[@castIroncookware]

Crisco will work fine. It may smoke a little more though.

[@omaramat4813]

Would this upside down method work on a gas stove top?

[@castIroncookware]

Yes but you have to be careful about it catching fire.

[@timgreen1835]

Like many people, I just bought my very first cast iron skillet and I had no clue how to season it. Also like many people, I looked on KZbin and found out there's Like a gazillion different methods, and every single method is the right one, the best one, and the only one, according to the person making the video. That makes it very frustrating for someone like myself and others…I had no clue, and I wanted to do it right with a new skillet I did the oven method over and over and over, and it didn't seem to work very well, or make the inside of my skillet very smooth or slick..... and it was taking forever to let it bake in there for an hour, and then let it cool for an hour, and then do it again. The only thing I guess I achieved was seasoning the outside and the bottom of the pan in the hot oven I ran across this video and did this method last night, and within about 30 or 40 minutes my pan was very smooth and slick to the touch......I'll make something tonight in it to test it. By the way, when I say it's smooth and slick to the touch, does not mean that it looks absolutely great, because it doesn't, And I'm sure that will come with using the skillet over and over. So don't worry about what it looks like, just try to achieve a smooth and slick inner surface. Also, if somebody wants to know, I used canola oil… That seem to be the oil that a lot of newbies use, and you can't really go wrong with it. I heard so many pros and cons about grapeseed oil or flaxseed oil, And I didn't want to take any chances on something to so many people disagreed about. Canola oil just simply works, and it's cheap. The smoking point of canola oil is around 400°, so you wanna get your pan around 25° hotter than that to properly season it (That was not talked about on this video, but it makes sense if you think about it) I kind of laughed at how many paper towels this guy used, but the laugh is on me… To me, this is by far the very best method, and for sure the quickest method, but a person must be very careful and cautious. Have a whole bunch of huge wads of paper towels ready to use, and let me tell you these things get blistering hot where the oil is on the paper towel, and if you touch it with your fingers it will burn you bad....Don't ask me how I know. And this guy is right… There's no issues using paper towels, and any of the particles either get burnt or simply wiped away because the oil was drying so fast, with that much heat to season it good. But I need to reiterate, be very careful cause you will burn your hands and fingers if you're not… Make sure you have something very very thick holding the handle, as I burned my palm a little bit. Just be cautious to start with, and its a safe method that works quickly, but just think about everything involved beforehand, not Trying to do it during. One thing that did happen that kind of spooked me a little bit, was my paper towels caught on fire a few times - if it does just relax and the fire will go out in a few seconds And take it off the burner if you can, but not necessary, but turn the heat down...I probably shouldn't of had the heat up so much, but also with that much heat just use very quick circular wipes with paper towel, adding a towel to it, or use a new wad. I can't stress enough, I have plenty of paper towels ready to go. I live in a small apartment and the smoke was something terrible, even with my exhaust fan on high… I don't think you can get away from that, but I do feel the affects of that smoke in my lungs and in my throat. It's not like it's going to hurt you just doing that one time necessarily, but will take all the precautions that you can. If you use this method be sure and have everything ready and at your disposal, and if you follow the directions carefully, you will have a very good smooth and slick seasoned new pan… I wish I could show a picture, but you can't here on KZbin. I'm no pro, and I only followed directions, but if anyone has any questions I'll answer to the best of my ability....Believe me, I know the frustration that you're going through trying to figure this out, and I am so thankful that I now have a good season cast iron skillet After I posted this I wanted to reinforce one of the things I said..... as a newbie, I was concerned with how the cooking surface of my skillet looked while seasoning it this way, but now that it's completely cool I can rub my fingers over the surface and it's completely smooth… Even though it doesn't look like it. I know I felt that way, and I imagine other newbies will also

[@castIroncookware]

That way quite a huge comment and I appreciate it. I try to share as many methods as I can for every step in the restoration process. I have my preferred methods but not everyone has the same equipment and abilities. I am glad that you were able to get the desired results and you are right, there is a lot of smoke. Not a method that you would want to do every day. Lol

[@timgreen1835]

@@castIroncookware I just know how frustrated I was with all the different methods and information out there to season a new pan, so I thought a detailed explanation of what I went through would maybe help somebody else Going through the same thing. I liked your method on your video because in about 30 minutes or so, a person can have a well seasoned and smooth to touch skillet or other pan....The oven way to me was going to take forever, to achieve the same results I did on the stove top in a half hour or so. And I learned that paper towels are just fine to use on cast-iron, but I would say that they need to be a good brand of paper towels, not super cheap ones (cheap ones I had caught on fire wiping the hot pan out, so I used my good ones) So I appreciate your help and hopefully it'll help others too...

[@thebaggins5168]

I just ordered my very first skillet online. It will arrive soon and i am starting my research on how to season it. And you are right, there are so many videos available in youtube, it's so frustrating... I can relate to your comment. But this video looks easier, practical and very informative with cautions etc. Thank you for posting your comment. And thank you most importantly to this video. I can't wait to receive my skillet and try this method... 🙏😊

[@timgreen1835]

@@thebaggins5168 - if you would like to know specifically what I did for my new cast-iron skillet to season it, and also how to easily clean it, just let me know and I will share my experience, Now my skillet is extremely nonstick, And really easy to take care of. I researched to the point of frustration, and now I realize all my frustrations were a waste of energy

[@carmenregalado7183]

Do you sell your cast iron? I no longer can walk in thrifty store or garage sell,so If you do I would a Dutch oven an chicken fry pan?❤

[@scoopyall2996]

Biggest problem I had is grabbing the handle after cooking, you think at my age I remembere!

[@castIroncookware]

I still catch myself grabbing a hot handle every now and then. fortunately it only takes me a second to let go!

[@nowirehangers2815]

You can get silicone protectors for the handle. Saves burns.

[@emmaavila1837]

Your cute I wish that you could do mine lol ty I loved the video and sorry to the misses if you have one no offense intended

[@castIroncookware]

Thank you and yes I do have an awesome wife of 34 years. She puts up with a lot for me.

[@tremijio]

I did mine this way for over 30 mins and still didn't get a super smooth and shininess. What am I doing wrong?

[@castIroncookware]

You may have been doing everything right. Once you get a base coat on their, the best thing to do is to start cooking in it. It will continue to get better as time goes

[@K.Kelly87]

I have three #3's. All Made in Taiwan. I got all three in a yard sale for $3. 2 are perfect. One was NOT. I soaked the rust and black crud off it for a week in vinegar. Each day, I pulled it out of the bath, gave a scrub with steel wool and soap, then dropped it back in the bath. As the layers of rust, crud ans seasoning came off, It became apparent it was too far gone to save without wire brushing and/or sanding. After it was clean clean... It was severely pitted on the inside, and one of the "pits" was across 1/3 of the cooking surface. I put 2 layers of seasoning on it to keep it from rusting up again. When I get the time, I might try to wire brush it, but I do not think it's salvageable for cooking, much less selling. My idea is: strip it again. Dry it well, then PAINT it black with BBQ high heat paint, and use as an ashtray.

[@mickelluvva]

Can this process be done on a gas stove?

[@castIroncookware]

It can be done but you have to make sure to apply the oil only on the cooking surface and away from the flame. Also you want to keep the temperature at or only slightly above the smoke point to avoid Catching Fire.

[@mickelluvva]

@@castIroncookware thank you!

[@rneu1978]

I have found grape seed oil breaks down quickly. is inconsistent? more power to you. Good ole lard is the real deal.

[@castIroncookware]

My personal favorite is BuzzyWaxx but you can't spray it. Hopefully I will get the chance and do a video on different seasoning oils pros and cons in the near future.

[@castIroncookware]

@cynthia g Lard is pig fat where Crisco is mostly vegetable oil. Of course the Lard of today is nothing like the Lard of our grandparents. There are so many medications and chemicals added to today's Lard.

[@sheilazimmerman2734]

I have a very large cast iron cooking pot. It was either used for cooking or laundry. It has a #15 stamped on the bottom, has two handles, and 3 legs. What was it likely used for? It is a family piece. I would like to restore it. How would I re-season it? It is too large to do it in my oven. Can I do it outside over an open fire pit? Any suggestions would be appreciated.

[@castIroncookware]

And open fire pit is probably the only choice you have but it will work.

[@prmath]

You need to invent a spinner removal tool 😄🙏🏼👋🏼🙏🏼😄

[@brettduffy1992]

Can you season it over a barbecue grill

[@castIroncookware]

As long as you have the required temperature for the oil that you're using.

[@brettduffy1992]

@@castIroncookware I live with other people and they don't want me putting a cast iron pan upside down in the oven they said it would cause too much drippings in the oven I was at least able to season the top of it where you cook in the oven but that's about it

[@castIroncookware]

@@brettduffy1992 you can put some tinfoil on the rack to keep it clean. If you are having dripping, there is too much oil still on it. You want to wipe as much off as possible for best results. You can also give it a second wipe at 250 degrees. Just make sure to use mitts to keep from getting burned.

[@castIroncookware]

Stove Top Seasoning

[@realmetis8002]

exited lol

[@Splagnate]

I’m guessing this isn’t applicable on gas ranges?

[@castIroncookware]

It can be done but you have to be very careful. Lol.

[@DebraInVegas]

@@castIroncookwarewhy? Be careful of what? Sorry, can you tell I’m new?!? 😜

[@carolriley6937]

What did this treatment do to your stovetop?

[@castIroncookware]

I couldn't see any change. Of course my cooktop has seen a lot of iron. Finally retired it.

[@MrandMrsBurns]

I use my roaster oven outside.

[@smvelvet46]

I think I used too much oil. I like ur vid better than the last.

[@snehalyedke1598]

Thnk you....

[@castIroncookware]

You're welcome.

[@snehalyedke1598]

@@castIroncookware ,i tried it on my new cast iron grill pan,i dnt hv oven at home so i make it on stove top..thnks to u

[@emeraldfarias4215]

Did I understand we can use Canola spray? I don't have grapeseed oil.

[@castIroncookware]

You can use canola oil with decent results.

[@keitomineproductions4133]

I like to season my cast iron with bacon grease

[@guerlinesaintlouis4471]

In need of a good place 😉 to cook food for my "Chanpels, Bizangos, etc..." Mates...they have been with me as long as I could remember....Viva Haïti...💋

[@rjstewart4103]

Canola oil is really bad for you even if it's not overheated.

[@theironforce3000]

Entire paper roll went into this one seasoning 🤔