The Secret to Seasoning a Cast Iron Skillet (And What NOT to Do)

[@gregwoolley]

Nice video. Informative, succinct, well explained and no rambling on about irrelevant things. Thank you!

[@jamesclifford4284]

Thank you, I love cast iron ND this helps me a lot to enjoy it more.

[@tugboat8475]

Nice video. We brought a new skillet a couple of Camp trips ago and I'm doing your seasoning. guide now. I've got friends that have skillets that are over 20 years old and they live in a camp box in the back of their four-wheel drives. And they say they have never seasoned it. They just cook on it. Open fire when finished boiling hot water. Give it a scrub and Pat it dry with a camp towel.

[@TrickerDK8]

Excellent guide.

[@TheBatt2121]

I've learned over the years most of what you presented, but I've never heard about the 25 degree rule of thumb. I'll give that a try. Good info. Thanks!

[@MrMyleys]

great video, very helpful! 😃

[@PrudentReviews]

Thank you. Glad it was helpful!

[@angelaharris1112]

Great video! Thank you!

[@PrudentReviews]

Thank you!

[@owen9996]

Blue shop paper towels work really well to avoid lint.

[@rstumbaugh43]

So do coffee filters

[@chongli297]

The paper towel lint thing isn't an issue for you because you have an expensive Stargazer pan. If you used a cheap Lodge pan with the surface texture of coarse-grit sandpaper then it would shred the paper towel, like it does on mine!

[@Bowfinger6383]

Use coffee filters

[@billmoody9736]

i've mostly heard to season at the smoke point but never heard 25 degrees above the smoke point. I heard that you could burn off the oil but will try this on a pan. I do go at least 5 seasonings - but I over do most things. Thanks for the video.

[@PrudentReviews]

I’ve tested both (right at the smoke point and above) and got better results going a little hotter. It’s worth experimenting because every oven and oil is different

[@billmoody9736]

@@PrudentReviews thanks so much for the reply- I’ll test on my next pan - I have a cast iron addiction

[@ewcraigs]

What brand and size is that cast iron skillet? Thanks for the video.

[@JohnnyCatFitz]

Flax cooking oil has a 225°f smokepoint. You can create the seasoning much easier.

[@ThomasSlager]

hi man, thanks for the video but i`m kind of stuck here, can i use sunflower oil for my cast iron pot when i`m cooking above an open flame ? i read that above a certain degree it can not be consumed anymore ??? i`m really new to this

[@billmarsano3404]

Nice work!

[@bernardinelermite1133]

Okaaaaay, just what I was wondering about ! 😅 I have recently purchased a Lodge cast iron shallow dutch oven that was super sticky from the manufacture (inside and outside), so I guess the original seasoning wasn't fully done, that's why I have black oily leakage into my food ever since, despite thorough cleaning and reoiling. I have never cooked my empty casserole because I worried about over cooked oil being toxic. Plus electricity is super expensive in my country, so I avoid at all cost (pun intended) using my oven if not absolutely necessary. But I guess I'll have to do it at least once, otherwise the problem will never be solved ?

[@Bowfinger6383]

Did you find help? I think if you used the Lodgecast without washing it first, that will be a problem like you described. First, they never use good food grade oil , just what's the bare minimum required. I strip that off, because I think it makes the food taste like it was cooked in machine oil. A good base to build on is needed. I have also found a good method to is to toss it in a large campfire and burn everything off and dig it out the next day. Then start again from scratch. Building up thin layers and making sure to wipe the excess oil off after about 15 min.

[@bernardinelermite1133]

​@@Bowfinger6383 Yes : that first oil was indeed like machine oil, and I'm a bit put off using it, to say the least. I haven't been able to fully clean it off by hand, and I guess the campfire method could be the way ! 😄 I read that some people used the oven pyrolytic heat to do so, but due to electricity being so expensive, I will probably try to put it inside the wood stove I intend to install soon, and correctly season it with a good oil once totally "naked". Thanks for the idea ! 👍🏼

[@BrianGay57]

Very true. Polymerization is a function of time and temperature. I have bought cast iron skillets that got put away dirty that had thick, polymerized oil on one side of the skillet. Old furniture varnishes were often made from boiled linseed oil. The boiling would begin the polymerizing process, and time and exposure to oxygen would finish it.

[@clancywiggam]

Nice, thank you

[@SamE2109]

Bro, that was beautiful

[@saifjoo]

Should i do this after every time I use it ?

[@PrudentReviews]

No, only when you notice the seasoning starting to fade

[@glen8449]

What brand name is that skillet Thanks

[@zillypaul4343]

What kind of paper towel are you using? Because my bounty left little bits everywhere just like you said. If I use a cotton cloth, will it absorb back too much of the oil?

[@alabaska182]

Not worth going at or above the smoke point for proper polymerization, you will get a better season by going slightly below smoke point for majority of proper seasoning oils such as grape/flax/avocado oil. Just a waste of energy and at smoke point you are burning the oil which is exactly what you don't want to do.

[@chriscalderin6677]

Agree 100 percent I do avocado at 500

[@HrWisch]

I also agree. Going above the smoking point just results in a darker patina. That's purely cosmetic and doesn't change how the skillet performs.

[@bingster-223]

I heard most oils & fats start to polymerize at 350°F so yea you really don't have to exceed the smoke point.

[@NebelKothbauer]

Thats 350c not f​@@bingster-223

[@bingster-223]

@NebelKothbauer No it's Fahrenheit 350F 350c is 662F

[@24slipknot]

Is the the same process for carbon steel?

[@JamieR]

Superb video. Would coconut oil work? Refined should have over 400f smoke point.

[@voice-of-reason5780]

Yes that will work

[@ontheone9559]

That’s a very nice pan, what kind is it?

[@HrWisch]

Olive oil is fine for seasoning and actually great as rust protection (due to the acids in the oil, it takes much longer for it to turn rancid). The key is using cheap, processed olive oil that's also suited for high temperature searing. Extra virgin / cold pressed olive oil contains too much fibre, that's why it's not good for seasoning (but tasty and healthy when used cold). The processed oil is filtered and refined. It's been used in the Mediterranean area for centuries to season their iron cookware.

[@COOKIE-2u]

@HrWisch idk how many folks read that last lie u wrote in ur post but the Mediterraneans Did Not cook w iron...they used steel! The Romans considered iron, some centuries ago to be a precious metal and therefore used it solely for its application to lapidary work. Only hundred years later did they start using iron for weaponry and learned how to incorporate carbon for that purpose. Not for cooking in. The Mediterraneans preferred metal to cook in was copper and brass first and copper took 2nd place to steel once they learned how to make it. To this day steel and copper copperware is commonplace. Cast iron just wasn't their thing. They had other, more important reasons to use iron. May I suggest U do ur homework by extensively researching European history books, books on the Mediterranean region. Allow me to start u on ur way. Start with the Journals of the Institute of Metals and go from there. Then come back and post something you know about truthfully.

[@doctormarazanvose4373]

somebody got slam dunked lol

[@brightsuperstition]

Do I really need to use an oven? Can I not do the heating process on a stove top?

[@jonathanm9436]

I believe that this system of seasoning works. My system also works - heat on the induction on highish heat (5 minutes), wipe with small mount of canola oil and intermittently wipe the surface while it smokes (3 minutes). Deglaze under cold tap water to lift off any excess oil. Done. All finished in ten minutes tops. I might do it a second time, maybe. I then cook eggs. I use my pan almost every day, so I'll reseason ever month or so.

[@sheilam4964]

Thx

[@chriscalderin6677]

You do not need to smoke it for polymerization it takes time any oil can do it below smoke point and likely a better result! Avocado is the best in my opinion because it is high temp I do it at 500 !

[@The_Lesser_Evil]

Flaxseed oil is bad for seasoning?

[@ThatRandomFastingGuy]

Since Soy Bean Oil is extremely bad for you, what else can one use? Will Animal fat work?

[@Selahree]

Ppl are saying avocado on here.. for two hours.

[@aperson1908]

Great advice! Thank you. Is this a Stargazer? If it is please comment on the longivity of the seasoning. There are some complaints on reddit that the seasoning peels off too easily due to super smooth cooking surface. Ive been debating for quite some time about buying one. Thank you.

[@PrudentReviews]

You're welcome. Yes, it is Stargazer! I am actually posting my Stargazer review later this week or early next. But to give you a preview, the factory seasoning does wear off fairly easily. They only apply 2 super thin layers. If you go with Stargazer, I'd recommend putting 2 or 3 more layers on it before you start cooking (using the method in this video). Once you have a few layers as the base, it stays on pretty well.

[@aperson1908]

@@PrudentReviews thank you!!!

[@djC653]

I ordered my Stargazer right after their KickStarter ended and got the pre seasoned one. That was 5yrs ago and I haven't seasoned it yet maybe 1 or 2 stovetop seasonings. It's still slick as ever and going strong.

[@sir_cl0wn290]

Can I use coconut oil or Avocado oil?

[@josphjadusingh8844]

Is it supposed to smoke alot cause mine did

[@PrudentReviews]

Not a lot. If that's the case, definitely lower the oven temp. I've been experimenting since publishing this video an setting the temp to just at or even slightly below the oil's smoke point still works well and lowers the risk of smoke. If you're setting off your smoke alarms, it's too hot.

[@olivernichols7493]

I got bad results. I even performed the process three times for three coats. I made sure to do thin coats and used soybean oil. It resulted in patchy spots and my eggs stuck terribly to the pan. I suspect the temperature was too high but I’m not completely sure what went wrong.

[@Loganberriez79]

The advise about not using animal fats for skillet seasoning is a load of bullshit. It's perfectly fine and was used by our elders for thousands of years

[@big-smoke-rc]

Yeah but it works better with high flashpoint oils

[@nicholaslane7306]

It’s only BS if you use it as much as the elders have used it. If you use it 2-3 times a day then the chance of the animal fats becoming rancid are minimal. Things have changed since our elders. Just saying.

[@Selahree]

My grandmother used butter

[@Selahree]

​@@big-smoke-rcthe seed oils are poison though

[@Vuurrooksmaak-yt]

thousands of years😂 on our cast bronze skillets

[@rendyfarrar4142]

Can I do this in a gas oven

[@BariTone7-v5r]

Contrary to some ideas floating around out there: Avocado oil is a really bad choice UNLESS you have an oven that can go up to around 6-7-00 degrees. Avocado oil has a very high smoke point - around 525. And most home ovens cannot reach the need 30 degrees higher temp to get a good seasoning. Avocado is fine to cook with but stick with Canola, Soy, Vegetable, or Grape Seed oils. An oven temp of 500 is fine. "Too high" of an oven temp is not an issue, but too low is. Good video! Andrew really gets the principles of polymerization - chemically changing oil into a hard protective surface with heat.

[@PrudentReviews]

Thanks Shawn!

[@bertdog7639]

BS. Avocado oil works fine.

[@chriscalderin6677]

Lies I use avocado at 500 that is below the smoke point! You do not need to smoke it

[@chriscalderin6677]

@@bertdog7639 I know I can't believe people spreading misinformation like msm

[@mondrian5620]

Absolute lie or you probably did I it wrong. Avocado oil is one of the best oils to use. You overthinking it.

[@pgreenx]

How about how to cook with and clean afterwards ?

[@PrudentReviews]

Cooking depends on what you’re cooking. Did you have something in mind? Regarding cleaning, I usually use the chain mail scrubber to remove any stuck-on food. You may need to heat the pan slightly to remove stubborn bits. Otherwise, rinse and wipe it with a paper towel. There’s debate around whether to use soap or not. I usually don’t. Always dry thoroughly right after cleaning.

[@pgreenx]

@@PrudentReviews thanks. I also heard no tomato sauce for some reason and no dish sop for everyday washing. Do we have to preheat like stainless pans etc

[@PrudentReviews]

@@pgreenx acidic foods like tomatoes and vinegar can strip the seasoning and react with the iron (iron will leach into the food and leave behind a metallic taste). A squeeze or lemon won’t hurt but I would simmer tomato sauce in a cast iron pan. Dish soap Is formulated to break down and remove oils, so I avoid using it excessively on seasoned cast iron. Preheating cast iron similar to how you would for stainless steel is a good idea but cast iron is much more forgiving - most ingredients won’t stick if you leave them alone.

[@oneduelist]

@@PrudentReviews Does modern (non-lye-based) soap affect polymerized seasoning? I've heard that it only breaks up non-bonded oils/fats, not the seasoning layer itself.

[@i95smuggler]

I used my cast iron pan probably less than five times and now it has that gunky buildup. I tried the chainmail thingy but nothing. How about a clip on stripping the old patina please 😃🙏

[@PrudentReviews]

Great idea! Have you tried a salt rub?

[@seanstewart7622]

Depending on how much you want to remove, get a wire wheel on a drill and run it in reverse. It will strip it down to the bare iron and you can start seasoning from scratch.

[@HoldenFrd]

It's the first time i see someone not putting oil again and again, usually i see people let the pan cool down, oil again and heat again etc... What's the good choice ? Thank you in advance and for your videos they're a musthave

[@PrudentReviews]

Are you saying people apply oil more than once within the same seasoning session? I haven’t seen that

[@gdevelek]

I don't have an oven that go to those extreme temps, and if I did, the bill for running it for an hour after every pan use is not negligible. Not to mention the time that needs to be spent with all these steps.

[@PrudentReviews]

Only need to do this once in a while when the seasoning fades. You can go months without re-seasoning.

[@xecoq]

I dont think the polymerized oils can go rancid. In the graphic by Lodge you show at 4:30 it shows extra virgin olive oil being ok for seasoning.

[@lionslicer383]

I always use canola oil.

[@aididdat1749]

Any reason to have the pan upside down, except the fact it can make the drops of oil fall on the baking sheet?

[@PrudentReviews]

If there is any excess oil (there shouldn’t be), you don’t want it to pool in the skillet

[@BariTone7-v5r]

It also prevents grate marks across the outside flat surface.

[@PrudentReviews]

@@BariTone7-v5r great point

[@joel14qb]

Helpful video for sure. Thank you! Soybean oil and other seed oils are killing us slowly. I thought this was common knowledge. Maybe only for nutrition freaks. Please consider, for you, not for me.

[@Selahree]

Right. I'm seeing avocado oil or lard that are listed as alternatives in these comments by folks who know about the poisonous seed oils. I'm a black old fashioned girl whose grandmother cooked with cast iron ( with regular old butter to season). No one in my family will use the seed oils.

[@freeman10000]

250 degrees. Celsius?

[@AtilaVasconcelos]

Fahrenheit, I believe. (yes, I am a metric system guy too 😁)

[@aoeulhs]

Soybean oil (2:15) is poison, as are all seed or "vegetable" oils. Lard may not be optimal but it works fine. i suppose olive oil would work but I haven't tried it. The pan I use for things like eggs is like glass. The pan for searing steaks and burgers isn't as pretty -- the acids in the marinades probably -- but does the job.

[@Selahree]

Thanks for this comment. The seed oils are indeed poison so I've been looking for an alternative to what these videos often recommend. These pan folk are very knowledgeable about pans but apparently not about the poison of these seed oils and soybean is one of the worst. I was thinking of avocado oil. Nice to see that lard is working.

[@doachman43]

@@Selahreeavocado oil has always been my go to for Initial seasoning, then after that I use tallow everytime after I cook with it.

[@mikaelcappelle6991]

Any oil becomes poison when you pass the smoking point...

[@Lezley-q4r]

100% cotton rags only for applying Oil. My Welsh Mother only had "Aluminium Frying Pans" handed down from her Mum, her secret apply Extra Virgin Olive Oil one tablespoon to the frying pan after one minute spread with a brush round the pan, wait for smoking of the EV Oil to appear, empty the oil and wipe with a 100% cotton rag immediately, reapply two NEW tablespoons of EV oil spread with brush, immediately apply ye eggs, and leave on medium heat, don't disturb the egg for two minutes then lift and finish ye eggs off how you prefer. All done on Medium Heat Setting, as she often told me " If it moves Oil it" I believe that is the first rule of Engineering = "Lubrication" of anything i.e. the egg moves also !!!!!!!!!! the Oil heats the food not the Pan she would say.

[@IvanMot81]

Seasoning your cast iron skillet with several layers is not for the non-stick effect. It is to protect your skillet from rust. You will not get the quality like Teflon coating. If you really want the non-stick effect, just properly care for the iron coating of your cast iron skillet. It is easier than you think. Just wash your skillet or remove the thick layer of greasy carbon with an electric drill and a wire brush. Or you can use any other method you like. Then treat it with white vinegar. After that, wipe the skillet well with a dry cloth or paper towel. Do not dry your skillet on the stove or in the oven after white vinegar. There is one last step left. Just grease your skillet with a thin layer of vegetable oil. And that's it. Your skillet is ready to cook.

[@aldariontelcontar]

Vegetable oils are toxic however. Best choice is to use lard for seasoning.

[@N_E_Z_R_A]

what if we don't have an Oven?

[@jkdbuck7670]

Do it in the grill outside, or look up the stovetop method here on yt

[@edro3838]

👍

[@littlebit8901]

Not everyone has an oven to bake in...

[@angeldej4225]

Lodge cast iron and paper towels, not good.

[@BFRandall]

the stargazer does not season well because the manufacturer polishes the inside way too smooth

[@chriscalderin6677]

The first ones like over 5 years ago so don't spread misinformation

[@chriscalderin6677]

Wrong

[@SeanChandlerSF]

I use animal products to season because ... just go watch YT videos on how seed oils are made. Ghee seems to work the best for me and I use my cast iron every meal I cook.

[@Selahree]

Thx..I might try ghee too

[@Leverquin]

I wish my eggs are non stick able

[@tacticalcenter8658]

Seed oil is poison

[@CrashBashL]

4:28 So the best option is to use poison aka "vegetable" oil, instead, right ?! Come on, man, you should know better.

[@PrudentReviews]

I had no idea vegetable oil was poison 😮 source?

[@mpal8264]

That is a lot of work to cook with Cast iron.

[@doctormarazanvose4373]

would you prefer to ingest teflon coating or iron?

[@yechezkelmendoza5698]

You dont want to use the chainmail often. Dishsoap rapidly breaks down Polymerization. Do what you want. I aint your mom.

[@charliesgrumma5388]

NEVER USE SOAP AND WATER TO CLEAN A CAST IRON SKILLET! Use a real copper or real stainless steel scouring pad (not the cheap plated pads) and some grease to scrub any stuck on foods loose in the pan and then use a couple paper towels to wipe out the inside of the skillet. Next add a little clean cooking oil (bacon grease preferred) to the skillet and wipe it out again with a clean paper towel to make sure the inside is clean. If the paper towel still has black on it repeat with new grease and wipe it again. Your frying pan is now clean, seasoned, and ready for storage or for cooking. Do not cook tomato dishes in your skillet, and if you cook food that doesn't stick to the pan still give it a light scratch with the pad and some grease and wipe it out and it is good to go again. You can wash the scouring pad (not the skillet), in hot soapy water then store it to clean your pan the next time. My granny taught me this in the 1950's and it has worked for me for going on 75 years. I've got 2 of grandma's skillets I still use I'll bet are more than 100 years old and they have never been washed with soap and water, ever. Just scrubbed with a scouring pad and grease and wiped clean. Any germs that may live on the grease in the pan dies once the temperature of the pan rises above 160 degrees if you are a germophobe. If you clean your skillet this way it will always be seasoned perfectly.

[@jakegolding8388]

Properly seasoned cast iron is not damaged by using soap and water because the oil has been polymerized, heated above its smoke point and has created a chemical bond to the skillet.

[@carlosf.6272]

I regret buying a cast iron. So much work for nothing. The food comes out ok . don't do this , do this.. Time wasting

[@chellesheek-e359]

It's been a game changer for me, and not that much "work".

[@QuestionEverythingMang]

Use Avocado oil for seasoning. Seed oils (all oils are seed oils except olive, avocado and coconut) were made to lubricate engines, don't use them in your kitchen.

[@Michael-kx8un]

I like avocado oil but most ovens can't go high enough in temperature. Some say you leave it in for 2 hours versus one and it will work. I ended up using my propane BBQ

[@Selahree]

Oh that is so smart. Season avocado on the grill!

[@joel14qb]

@@QuestionEverythingMang beef tallow is also an excellent and healthy choice

[@kwoni3337]

Pseudo science alert ⚠️

[@QuestionEverythingMang]

@@kwoni3337 How so? You want people to get heart attacks from seed oils?

[@invader44444]

Nah, flax seed oil is the way to go. And vegetable oil is a bad call. How you going to recommend the exact opposite of what Josh Weissman suggests. How you going to recommend the exact opposite of what Adam Raguesa. How you going to recommend the exact opposite of what every other youtube video suggests. "Do not recommend channel" Try again.

[@chriscalderin6677]

Well flax is not good either so you are both wrong it is low temp and brittle and flaky

[@AndyMatts44]

@@chriscalderin6677 - You're not cooking with it, you're polymerizing it. And flaxseed polymerizes the best. It's kind of silly to say you need a higher smoke point, and you have to avoid the lower-smoke point flaxseed oil when you're going to go above the smoke point, no matter what oil you're choosing, right? You're looking for oils where the molecules are going to react and interact to form the strongest bonds and the hardest surface once they polymerize. That's more about the types of fat composition of the oils more than the smoke point. It's ironic that in the part about "mistakes" we get misinformation about the oil that's actually the best for seasoning.

[@chriscalderin6677]

@AndyMatts44 it can be confusing and I am open minded but some oils can polymerize at room temperature if not all over time and you do not need to get to smoke point at all for this to happen just time! burning flax oil is not getting the proper reaction that say avocado would at above cooking temperature but not to smoke point to me that would be a stronger bond vs just burnt and I believe why so many say it flakes . I have slow polymerized a stainless pan with such a thin coat it looks the same but slides out a egg I learned that from a professional don't set your heart clock to the first thing you see on the net.