Why is My Cast Iron Sticky? And How to Fix It!

[@koza6893]

I’ve only seen the first 10 seconds and I would already trust this man with my life

[@vickywei9371]

I concur.

[@tyrondavis3935]

. never use a liquid oil to season your pan. Use a solid like crisco

[@ethan....]

@@tyrondavis3935 This man has literally built an entire cooking empire around cast iron cooking. Using it in some of the harshest conditions as well. If he's using liquid, so am I lol

[@ladyela9283]

I know EXACTLY how you feel, friend, and I agree.

[@QueenLeo-mt7np]

Lol

[@ChefClary60]

I’ve been cooking professionally since 1974 and have owned a half a dozen restaurants. One thing I learned long ago. Listen to people older than you with more wisdom. This guy’s spot on. Thank you sir!

[@CowboyKentRollins]

Thanks for watching

[@englishatheart]

I don't know if I want to take advice from someone who has owned that many restaurants. I'd rather someone own just one successful restaurant than 6 failed ones. :-P (I'm just giving you crap.)

[@dingfeldersmurfalot4560]

@@englishatheart Reminds me of an old George Carlin crack about Heinz 57 ketchup.

[@eminusipi]

@@dingfeldersmurfalot4560 Don't forget WD40 or Formula 409😀

[@erasamus1057]

What at all does the first half of that comment have to do with the second? 🤣

[@tkf1019]

I was only 10 seconds into this video and I instinctively knew he was going to get my problem solved and teach me the right way. Thank you! Working on my cast irons right now!

[@woodswanderer7274]

I would test your cooking any time, cast or otherwise.

[@nancygibson1804]

Thanks well said

[@markszostak5808]

A good friend of mine passed away yesterday morning. May God rest his soul! He and I would discuss things from your channel occasionally. One thing I always admired was the condition of his cast iron skillets. Always seasoned. Always nice and slick. I hope they don't go to waste now. They have decades of a cooking history.

[@introzen6914]

"Does your cast iron look like the inside of an old carborator?" - earned my subscription

[@introzen6914]

"we don't put enough oil in there to change a john deere 4020 tractor 12 times" - Seriously considering creating a new account and subscribing again.

[@CowboyKentRollins]

Thanks for watching

[@epicepidemic7131]

Yep wished I hadn't subscribed so I could do it again!

[@mouaxiong8618]

Love this guy's farmer talk. Love it.

[@maxdore7163]

For me it was the moustache.

[@dbryceman]

Great advice! I buy bacon ends (basically bacon fat) really cheap from the local butcher and I use that to season my iron cookware. I render the fat and pour it out of the pan/pot/Dutch oven/griddle. Then I wipe the fat residue all over the iron, even on the outside, and bake that sucker at about 350F until it is not sticky at all. Once it cools, it provides a very hard non-stick film. I use the left over fat to repeat this three or four times and the result is cast iron joy. I prefer to do this in the spring and fall so I can open all the windows, because it does smoke a little. The whole neighborhood smells like breakfast for a few hours, but I've never had a complaint. As you suggested, the best way to clean cast iron is with hot water and a good stiff brush. I use a nylon brush with just extremely hot water, and no soap or cleaners whatsoever, because that will end up in your food. My inherited and yard-sale-rust-recovered cast iron is my daily go-to for cooking on the stove and even a camp fire. There's just nothing that compares to it. Say goodbye to Teflon and all that fake copper/ceramic coated aluminum poison! Thank you for helping people understand cast iron!

[@mmalithefather1472]

Use lard instead of

[@thesuperzfamilyvlog6607]

I hated my cast iron, but since this I watched this video 2 years ago I haven't had any issues and love my skillet.

[@mohr4less]

“Let’s walk down this road together...” I knew I was in good hands when he said that.

[@terrelllewis7508]

I liked that too. .... Marsha.

[@crabbycreates2943]

Clint Eastwood: "That don't mean we're gonna swap spit and take long walks in the moonlight".

[@kidzbop38isstraightfire92]

I was in the middle of watching this video when the doorbell rang from my Lodge 12" being delivered!! That's gotta be a sign!

[@sjh2827]

That's really cool! Love when that kind thing happens.

[@tomhalverson3438]

Before I started watching your videos I use to apply oil to cold cast iron and it would always get sticky. Now, I am happy to tell you ALL my cast iron is slick and that makes the cast iron and me happy. Thanks for all you do!

[@bmonty1915]

When it comes to Cast Iron listen to Ken. He knows way more than supposed experts. Everything I have ever learned about cast iron is because of this man

[@rickmcmullan3458]

I know this was for cast iron but it works exactly the same as for carbon steel. If you love cast iron, you'll find carbon steel pretty lovable as well. But I had a problem with sticking until Kent Rollins set me right. Now, it's better than a teflon pan. And teflon wears off in a year or two, cast iron and carbon steel lasts a lifetime. Thanks for the excellent video, your advice is right on!

[@l33pul]

Ours is now perfect after years of trying, thank you so much! I have fallen back in love with our cast.

[@Senihmo]

Hello sir I want to thank you for your voice and your impact on this community. You are the beacon in my life that I never knew I needed

[@CowboyKentRollins]

Thank you for watching

[@adrianekelly2966]

Hey, Cowboy Kent, I just gave away a slightly sticky cast iron skillet today to a lovely friend from Australia. And here is just what she needs to put it right. I was a bit embarrassed, but wasn't the only one seasoning the skillet. I sent this to her, and not only will she enjoy properly reseasoning it, but she'll be delighted with your wonderful way of sharing information and experience. I just love your videos, and I've sent your Cowboy coffee video to every coffee drinker I know. Even used it as a conversation starter with my friend's handyman. Nothing like having someone show and explain ways of doing things well that have been perfected and handed down through generations. People once needed to do many things well, just to survive. Needed to hone skills and use their practical intelligence. Wisdom is really "what works" , and I appreciate your little life lessons, especially as so many treasured old timers have passed on. People many years from now will be able to watch and listen to you and enjoy as much as your listeners do today. God bless you, sir.

[@CowboyKentRollins]

sure glad to help and thank you so much for enjoying the videos and many blessings to you

[@j.t.b436]

Kent I love your videos you have taught me a lot. 7 years ago I broke my back in a construction accident. So my wife works and I have taken over the cooking and cleaning. You have shown me patience in cooking and my cooking tastes better. And your advice for cast iron is the best on KZbin. Thank you. And God Bless.

[@CowboyKentRollins]

Thanks for watching and God bless you and yours

[@nonnah9716]

Thank you for the tip on feeling the sides to know if the pan is hot enough.

[@MultiSoulcollector]

Kent ... I have watched a ton of videos on caring for cast iron... but I always come back to your videos....I am from Texas,,,you speak a dialect an language I understand. Best information on the internet thank you sir. Every year they recreate the cattle run in the stockyard in downtown Ft.wort an recreant the old-gun fights ,You would be perfect for the rough an rugged cowboys used to recreate this. thank you again for the great videos,

[@RamblinRick_]

I've been seasoning incorrectly for years. No wonder my results are crap. Because: 1) I put oil into a cold pan, then put it into the oven; 300 degrees, one hour. I need to heat the pan first. then add oil. Does NOT need to go into oven. 2) I used vegetable oil. I'll be using olive oil from now on Thank you, Mr. Kent.

[@PeleLua1]

RamblinRick I use coconut oil too and works very nicely 👍🏻 … also if you bake it to seal the oil, 300 won’t do it. For coconut oil you can use 350 for 30 min , but for any other oil need to bake at more like 450 for 30 min … it’s the temp level that’s more important than the length of time.

[@kevinsantascott3688]

Use any good oil. What ever you would cook with. No need to get special oil. Olive has a nice taste but is crap for frying. You want something with a high smoke temp. But just like cooking with wine, always use wine you would be happy to drink. So use oil you would use any time. Heck I use Bacon grease for my pans all the time. Whatever you do have a great day

[@dontneedtoknow5836]

@@kevinsantascott3688 from all these comments I thought I was the only one that uses bacon grease

[@elizabethwatson71]

RamblinRick I use flax seed oil. It has a higher smoking point. M

[@kevinsantascott3688]

@@elizabethwatson71 grandma taught me right

[@oliviadesilets4134]

you’re a game changer. thank you for this. this is the cast iron skillet guidance i’ve longed for and needed, you’ve changed my life in unimaginable ways.

[@CowboyKentRollins]

You are so welcome, Thank you for watching

[@terrychrist535]

Hi! Cast iron is the best. All I use. Keeps my arms healthy too 😝

[@windrider65]

I love mine, only thing now, I had major back surgery. I'm on a 7-10 lbs lift limit, some of my cast with food is over my limit now. If I do stupid stuff, I hurt bad for a few days or more. I'm just glad that my wife helps me, but she wants to eat also. Take care everybody.

[@michelemoneywell8765]

You're entertaining and informative. I got a chuckle out of your pouring too much oil scenarios. Recap: wash, dry, put heat on medium, when upper lip is hot to touch, put a quarter/half-dollar sized splotch of oil in, rub with a lint free rag, not a paper towel, and voila. (If too hot and oil sizzles, take the pan off the burner a minute or so.) Thanks!

[@pattyj9985]

Thanx so much for the Recap!!

[@straydogthagawd]

As a newer cast iron fan, this has baffled me for a while, and I enjoyed this hilarious video. Subscribed.

[@roseking9393]

I like my mama and granny . I use lard or crisco . My grand father worked at Lodges over 100 yrs ago. my husband has worked at Lodges for over 40 years. Love my lodge cast iron.

[@lordmonty9421]

Lodge used to make a quality product. Probably in your grandfather's time. In recent years they are simply awful. Even Cowboy Kent here describes in another video how he will take power tools to their craggy cooking surfaces to get the iron smooth, as they used to be. As they should be.

[@vm-yc8vb]

Lord Monty What brands would you recommend? Or are they all like that now?

[@SmallSpoonBrigade]

@@lordmonty9421 I haven't had those issues with mine. Well, except that my wife keeps washing mine with soap and then doesn't dry and season it, but that's any cast iron.

[@lordmonty9421]

@@vm-yc8vb I absolute love my Griswold skillets. I have a No. 3 and a No. 8 from the "big logo" series (1920 - 1939), and a very nice No. 10 from around 1920. All were restored by a guy I know and in near-pristine condition. I should really do a video on them. I'd say the No. 8 sees the most use. If it were a car, it'd be a luxury sedan. Not too big, not too small, but just right. It's not just the smooth finishing and ergonomics on these Griswolds, but how thin the walls are. The casting quality is next-level, I'm telling you. Now - they cost more. But for a company that folded back in 1957, why wouldn't they? All restored, my No. 8 was like, 100 bucks. To me, no big deal. It 80+ years old and it is all but assured to last me the rest of my life time the way I baby it. It is so, so worth it. Yeah, I could get some heavy, craggy Lodge, but...why? Why make that compromise to save a few bucks? I don't believe in paying extra money for something if it is not practical to do so, but with these two products, I cannot recommend Griswold enough. I also have an awesome Wagner, which is another can't-miss item. Oh, and I've got a great round griddle by McClary's out of Canada here. Circa 1905. Check out of my Instagram (@abitskiboo) if you want to see some of these things in action - I post a lot of shots of me cooking good food with them and I have photos of a few when I first got them, all freshly restored and seasoned. I've since blackened them so smooth, and so nice.

[@lordmonty9421]

@@SmallSpoonBrigade "Keeps washing mine with soap"? Do you mean to say that she's done this on multiple occasions? Presumably you would have told her how these things were to be cared for, but for her to do it more than one time? And worse, leave the thing stripped of its seasoning and exposed to the open air? Fortunately there's an instructive video on how to easily remedy the problem: kzbin.info/www/bejne/paCTlWSwiaZ5gaM

[@scottburkhart6953]

Well, Cowboy Kent, my skillet was just not in shape it wanted it. I popped it in the oven for about an hour at 400 degrees. I took it out and went right to the sink and hit it with the faucet sprayer and hot water. Then I took a plain scouring pad and gave 'er a good rub down. I dried it off but it back on the burner and followed your instructions to reseason it. I just cooked a big skillet of refried beans and all I had to do was rinse it out when done! Thank you sir!! Love your cooking too, haha. Best regards from your neighbor to the north in Kansas.

[@rojaiwla]

The cast iron skillet whisperer. 😊👍🙏

[@ronaldsilton613]

I use Crisco to season mine and have learned to cook at slightly below Medium for best results. Thx for the video.

[@CowboyKentRollins]

Our pleasure Ronald

[@timphilmon8573]

I use Crisco as well. I'd like to use lard when I can find it?

[@Paula-po9kx]

Thank you for the information Cowboy Kent. I just bought my grandson his first set of cast skillets and followed someone's instructions on how to season them,. Oil them put in 350 oven upside down for one hour let them cool in the oven, I did this and now they are sticky , guess I'll try your method to get the stuff off them and start all over. Sending many blessings your way.

[@hankrogers8431]

Season with Crisco. My grandmother wiped hers out with paper towel to clean after use & put Crisco to cover them for storage.

[@barbedstar6480]

@@hankrogers8431 I have my Granny's cast iron and tons that I have rescued over the years. Hurts my heart what some people do to beautiful old cast iron. When done cooking she/I scrape out the chunks while pan is hot, hot water on hot pan - use a blue (mild) scrubby pad until clean (no soaking). Rinse in hot water, dry well - (Sorry, Ken - I use paper towels). Place warn pan on low burner and take the tiniest bit of solid Crisco and wipe a very fine film of it all over the pan - the whole pan. Turn off burner, wipe out any extra oil again and let cool. Always start with a cold pan on a cold burner to keep their bottoms flat. I don't have a single pan that is not as slick as nose drops on a glass doorknob!

[@Justin_80]

Wife: Why is my crochet potholder soaked with oil?!

[@AM-dp9tv]

😂😂😂

[@jaytee2642]

Ooops!😯 😄😄😄😄

[@gelart626]

😂😂🤣🤣

[@Infamous_B_C]

Is KZbin stalking me or something, how’d they know my cast iron was sticky

[@heykay1889]

Infamous BC my exact feelings!

[@timaahhh]

@@heykay1889 Same....

[@juliankirby9880]

“Insert paranoid theory about google listening to us all through our phones”

[@wheatifer]

Mine too...it's weird...👀👀👀

[@0xCAFEF00D]

Julian Kirby that's not paranoia it's verifiable fact and they're not hiding it, you consent to this use. kzbin.info/www/bejne/sHPRdYqJq8aEZ6s I've had countless similar instances. Like just yesterday here on KZbin. Haven't gotten any teeth related ads in at least a month (I only get streaming service, car and super specific ads on certain channels). Had a phone call where I said I had a dentist appointment at a specific date. Very next Google served ad was for chewing gum. Now it's obvious that they don't detect that you have a problem with your cast iron pan unless you say something about it or search for it. It can easily just be coincidence. I haven't talked about a cast iron pan in forever.

[@therollsroycetrent9863]

I changed everything. I now only cook / fry on LOW heat. After cleaning in hot water, I dry the whole cast iron skillet then place on the burner on LOW heat. When thourghly dry, I then season the cast iron skillet. LOW heat is hot enough to do everything.

[@davidmcnorton7203]

Sounds that no soap is needed just water and sitting on low heat for complete drying.

[@thebigmann81]

Low heat for steak , I don't know?

[@effiebug4278]

@@thebigmann81 Yup. Too hot turns meat gray.

[@thebigmann81]

@@effiebug4278 a good steak still needs searing so hot heat is need for that. But for most things a medium low is good.

[@gulfrelay2249]

Yes! Cast iron really came of age when ppl used the hearth for cooking, or open fires. Heat control was about how close you put your vessel.

[@buaidhnobas1ify]

So I went through all of these procedures when I bought mine. I have found that when you use cast iron, turn on the heat to medium. Put about a quarter size of oil. When pan heats up, pick it up and swirl the oil around until it covers the bottom of the pan. Then when it starts to smoke, it's ready. No more sticking. I bought a 14" pan, new, and started using it right away. No sticking. Now if it's used, just a good cleaning with some salt, wash, then dry on the stove with heat and a towel. Easy.

[@C2yourself]

My son showed me how to scour with sea salt and a lemon or lime halved after squeezing the juice out. Works great!

[@oswaltedmund6257]

C2yourself That’s funny my daughter did the same several years ago.

[@eda7875]

@Mason Gilbert cast iron when properly seasoned is extremely resilient. I have even used non harsh soap on mine a few times and it is totally fine. Worst case scenario you can bake your pan and fix any scratches if they actually cause an issue.

[@russvoight1167]

Adding an 8 and 10 inch Lodge skillet with the 12" I've had. Following Kent's demonstrations the 12" makes the best omelets that slide right out of the pan. Goal is to get rid of teflon in the kitchen. Reconditioned an oblong pan that was severely rusted. Threw it in my fire pit, piled wood over it for the night and let it go. Cleaned up nicely and I was able to season it and put it back to use

[@mafaldaborralho6272]

This is the video I was looking for - bought new cast irons and seasoned them starting with them cold, used paper towels and now my new cast irons are a sticky, linty mess. After watching countless videos I was beginning to think I'd have to use the harsher ways to get it back to normal, back this video just dissipated all of my worries, thank you so much!

[@CowboyKentRollins]

Glad to help

[@RegularSean]

This explains everything I've done wrong! Thank you!!!

[@CowboyKentRollins]

Hope it helps

[@SuperDave21]

Starting out a new year saving someone's old iron skillet... You're the Man Kent Rollins! Happy New Year !!

[@CowboyKentRollins]

I like a feller who is iron saving business

[@Maverick8t88]

Thank you! Very simple method, I intend to give it a try. Much easier than the way Mom taught me. Also, you remind me very much of one of the most loved individuals in my life, my adopted grandpa. You brought back many fond and cherished memories, just by some of your mannerisms and sense of humor. I could totally see Jack doing that bit with too much oil. 😂 Great start to my day!

[@CowboyKentRollins]

Thanks for watching

[@DieGrinsekatze]

you are restoring my faith in Americans and their virtues 🥰 greetings from Germany and merry christmas!

[@mamaboolj]

I bought a used footed Lodge Dutch Oven, and it was really sticky. I used the oven method Ken suggests at the end to get rid of the stickiness and then I seasoned it properly. Can't wait to use it to make some Dutch Oven cobbler!

[@freezo244]

IMPORTANT: If you have to re season, put it in the oven UPSIDE DOWN or you’ll end up with more stickiness!!

[@jerryellison5507]

ALSO! Put an old cookie sheet (1/3 baking sheet for y'all up north) on the rack beneath it. You'll see why when you're done.

[@D16NSL]

“Nothing says loving like cast iron on the oven” you can have that lol great video. My pan was sticky the other day then ran across this video and got her done. Now I’m back to slick as oil. But not to much

[@GeminieCricket]

D 16 TOO

[@epicepidemic7131]

You mean slick as oal?

[@BowhuntingAfrica]

Hello Mr Rollins. Thank you for all your information, recipies and laughs! I love cooking and your style is just awesome. I'm from Zimbabwe and we use a 3 legged cast iron pot similar to a dutch oven. You have probably heard of it, it's called a potjie pot and more commonly used in South Africa . I would love to see your version of a traditional potjie kos.

[@samagee2211]

I would love to see this. I'm gonna look that up

[@singledadcooking9046]

My skillet was sticky. I guess it wasn't hot enough when i seasoned it. I followed your instructions and the stickiness is gone, but unfortunately i removed the seasoning where the bottom and side meets. But its ok. The pan is fairly new and ive only used it 4-5 times so far so i didn't lose much seasoning. Anyway i now know how to properly re-season my iron and mistakes can be avoided in the future. Thanks Kent Rollins! God bless and keep up the great work.

[@CowboyKentRollins]

Thanks for watching and glad to help

[@christopherjames5192]

Thanks for all the help, my man. I’ve had these three pans that have been such a pain. After following your directions these things are cooking magic.

[@CowboyKentRollins]

Best thing to cook with

[@trasor8379]

@@CowboyKentRollins Sir , I don't understood what you said about cast iron assezonning . I understand English but not from audio/video or else. But I can understand/translate from a paper. Can you tell me in a few words why a cast iron pan is sticky after assezonning and what I have to do to fix it ? I have assezonning my pan with olive oil and it is very sticky . I hope you will find a few minutes for me. Thank you very much sir 🙏

[@toddkes5890]

@@trasor8379 The term used is 'seasoning' (the closed caption might not be accurate). For your question, the key causes of cast iron being sticky are: - leaving water in the pan (use a cloth to wipe the water out) - putting on oil when the pan is cold (solution: put the pan onto the heat, slowly get it hot enough that you cannot pinch the edge. Pinching the edge lets you know that the entire pan is hot, not just the center.) - oil smokes when added because the center of the pan is too hot and the oil boils/burns off instead of seasoning (test the temperature by putting a drop in the center of the pan. If it smokes, the center of the pan is too hot. solution: take the cast iron away from the heat for a few seconds, to allow the center to cool off slightly) - putting too much oil (you only need a circle about 2-3 cm in width, then you use a cloth to wipe the oil all over the bottom and sides of the pan) - not wiping out the extra (this oil just sits on the surface instead of being absorbed into the pan. Solution: use a good cloth to wipe out the excess oil) Also when you wipe out the extra oil, use a material that doesn't leave lint or paper residue. One idea for this would be coffee filters as they do not leave lint If you have any further questions, feel free to ask

[@dyathink]

@@toddkes5890 brilliant, coffee filters!! The last thing i want or need is an oily rag. Gonna try the filters. Thx!

[@toddkes5890]

@@dyathink Let us know how it goes

[@Docavelli]

Thank you sir. Still learning how to take care of my cast iron.

[@SoulfulVeg]

Thanks so much. I bought a cast iron skillet from my neighbor's yard sale, but food always stuck to it. I stopped using it. Now I know what to do!

[@CowboyKentRollins]

Thanks for watching and I hope it helps

[@StuartWHenn]

"done put enough oil in there to change a JD 4020 tractor 12 times" hilarious!

[@CowboyKentRollins]

Thanks Stuart for watching

[@babylocsdotcomm8693]

Sent me straight to the king 🤣🤣🤣

[@wheatifer]

When mine gets sticky, first I boil water in it on the stove to melt some of the gunk out. Don't boil it dry though! Spoon out the particles and repeat...

[@eda7875]

The best way to keep seasoning a cast iron skillet is by putting an even thinner layer of olive oil after use, heat up the pan until it starts smoking. You want the oil to burn so it polymerizes and attaches the the micro pores of the skillet. Let it cool a bit, but while still warm apply a thin layer of high heat oil such as canola or vegetable oil, this protects the pan a creates a non stick temporary surface that also protects your main seasoning, so you can keep building over it. This gentleman method would work also, since that olive oil will slowly burn as you use the pan next time and polymerize. It is science, read about it. I cook with cast iron, stainless steel and carbon steel only.

[@OcotilloTom]

Thanks Kent, I'll try this one. Seems I wasn't letting my pan get hot enough as I was touching the inside bottom of the pan. I purchased a "preseasoned" pan from a Lodge outlet store in Tennessee. Lodge makes great cast iron but that preseasoned pan was gummy from day one. I ended it up turning ti upside down on my gas grill and burned that mess out of there. It's worked well since. Arizona Tom

[@ExaltedDuck]

Ive noticed the same and suspect they use some kind if wax and abbreviated Cook-on process. They say you can use it as-is straight from the store but I prefer to soap/water/scotchbrite and build it myself from clean, bare metal. Some even like to Polish the surface smooth but I've never taken it that far.

[@michaelanderson1859]

I've accidently burned the crap out of.my Lodge pan.several times. Used a grinder.pad on various Grits and.got.the surface.smooth the reseasoned it my self. I use it.almost.every day. I can.flip over easy eggs

[@casitoll7170]

Awesome video! I’ve been seasoning wrong this whole time. I’ll be checking my pans tomorrow. I have been putting oil in my skillets then putting them in a 200 degree oven for a couple of hours

[@donnadixon289]

Excellent explanation, quick and to the point with a touch of humour.

[@soapsnk]

i dont know why this was recommended to me but i am in love with this channel

[@blaws6684]

Good advice as usual Kent. Might I add one thing. The outside of the pan is important also. Scales and roughness are a sign that the porous iron is saturated and oil is actually burning on the bottom. This causes uneven heating and may even drop burnt particles onto the stove. Once a year I take my pan collection outside and give them a good exterior cleaning with a copper wire wheel on an angle grinder (or drill if you have one). Then Heat to sizzling temp (finger splash some water) to carbon seal the outer surface. The pan will now heat up faster and much more uniformly

[@qntw2000]

Very interesting. I never put much consideration to the outside. Your explanation makes a lot of sense. Thanks

[@davidschonhardt4958]

Kent, you are the BEST! I really liked your Christmas message! I hope you get back just some of the Blessings you give all of us. Thank You! PS I also saved your sticky video because I think I use to much oil and not hot enough.

[@TheOriginalFayari]

This is my go-to channel for kitchen man skills.

[@jesselovesYT]

Thank you! Lmao I didn't want to call my mom about our great grandmother's cast iron. 😂

[@ICUNA22]

Thanks Kent!! You nailed it. I have a skillet that my mother gave me that was my grandmother's. It has cooked everything under the sun, most notably roux for gumbo! But it has always had this one sticky spot... Thanks again, from a retired railroad engineer!

[@CowboyKentRollins]

Thank you for watching

[@alluringming]

i had my for about 5 years now, never build up, course i dont use it often but no problems with it. Videos like this that help me with my pan.

[@luvondarox]

This is really helpful. Thank you for posting this. I'm pretty certain I've definitely been over- seasoning.

[@solidzaku2]

Thanks for the info. My skillet was sticky enough to catch flies. Can't wait to get it back to normal.

[@byronp2311]

Got me a huge classic cast iron skillet over a decade ago that was a gunky mess. Somehow learned to clean it more or less properly (Mom taught me some about them). Don't think it is quite properly seasoned, but I work on it.

[@benlundns]

This man could tell me that getting a perfect cast iron involves a ritual sacrifice on the first full moon of the year, and I would believe him. Listening to him talk about cast iron is soooo soothing. I feel so relaxed letting him reassure me that my cast iron is going to be okay.

[@Joey.Darkwoods-Studio]

Thanks Kent! Just did mine up like you said... I did have that sticky/tacky feeling on mine. Oiled her up cold and the popped her in the over for an hour. Now I know better.

[@galememeeof6688]

This was a great video. I never knew about getting it hot first. I think I thought you had to heat the oil in it to season it. Thanks!

[@rlwalker2]

Loved the excess oil interlude. Cracked me up.

[@ajespinosa2774]

Great video, and I love how this guy pronounces his diphthongs. See "oil, "fire," and "scouring" for some choice specimens of this fine accent.

[@randy-9842]

@Mason Gilbert -- closer to monophthong ... and I like it!

[@DieGrinsekatze]

and dont forget "spatechuler" 🥰

[@Beverly_Dingus]

Very helpful video, thank you! As a side note, your voice is perfect for telling stories around a campfire.

[@CowboyKentRollins]

Thank you

[@ICUNA22]

After my first round with 7 skillets, I found that I could not pour from the bottle without over oiling, so I poured some oil in the cap and it gave me much better control over how much I put in each one as needed.

[@romanes_eunt_domus]

Love your channel Kent! You remind me of my childhood in the Midwest and south. I grew up on farms and country living. Plus you have AMAZING recipes! 🧡

[@Xanixade]

simpler than all that. use salt to clean grease. is healthy does not leave trace amounts in the skillet when washed and does not contaminate food. you only need to be careful to not apply pressure to scratch it. the oil thingy is great.

[@kingd619]

They have these cast iron chains on Amazon, which work wonders! I clean mine with hot water and kosher salt (when using grease)... I also use my chain! It’s great, takes no time! I do let pot cook for a short amount of time! No soap ever!

[@okbutthenagain.9402]

Soap is never needed. Just hot water, salt and elbow grease.

[@cozycoffee3831]

Great tips on removing the gumminess. I have that on a new carbon steel wok, which didn't get hot enough on my electric stove with cast iron burner plates. But, to be honest, it's been a while since that happened, and I don't remember it exactly, but it's possible that I didn't turn the heat up enough because I was afraid I would heat the wok unevenly and cause it to turn ugly colors. That could explain the gumminess, but whatever the case, I need to get that sticky gunk out now and I appreciate your tips. Gonna remove the gunk and then season the wok in the oven instead of the stovetop, and the wok will finally be fixed, then!!! Thank you for the info you shared!!!

[@candacespears5559]

Thank you so much I just got my cast iron from my mom for my birthday and I tried to season it but it came out sticky I didn't know to heat the pan first before seasoning it the paper that came with it said to season with oil and bake it upside down for a hour you helped me fix something that I thought I had done ruined

[@paparedpill1036]

My Grandma always told me to never use vegetable base oils to season cast iron, she used bacon grease or animal fat to season them. She said it gave a harder coating that was much more durable :)

[@ragnarbeardred3450]

Vegetable/seed oils are toxic! Only consume animal fats

[@Viceroy11011]

@@ragnarbeardred3450 what's the source on that?

[@ragnarbeardred3450]

@@Viceroy11011 you might want to look into how vegetable oils are made. Yeah, real natural. That being said i do not have off hand research papers showing oxidation of those oils and the damage they cause.

[@Viceroy11011]

@@ragnarbeardred3450 Not trying to grill you or anything. I'm just trying to get people to post sources on claims to prevent mis-information. That said, animal fats tend to go rancid easier so you'll want to buff off the excess before putting it away to prevent cross contamination.

[@Bbhjdidbsbaut]

@@ragnarbeardred3450 You can keep your liquid heart attack, thanks.

[@carolking5755]

After I clean my skillet . I wipe it down with crisco . Like you said takes just a little 👍

[@JustAboutAnything66]

I started using lard a while back. I haven't accidentally over seasoned since. I know you only use a miniscule amount but it's WAY cheaper than the olive oil I buy.

[@BestStocksToBuyNow-u4e]

Olive oil scorches at 350 it has too low a smoke point. Tallow is probably the best to season pots with. It has a smoke point above 450.

[@JustAboutAnything66]

@@BestStocksToBuyNow-u4e Are you telling me, or the creator of the video? I was just saying that I use lard (tallow) instead of olive oil.

[@thebigmann81]

@@JustAboutAnything66 lard is pork, tallow is beef

[@thebigmann81]

I hope it is lard from the Mexican market. That lard at the regular grocery store is no good health wise.

[@tdfpublic886]

Good morning Mr. Rollins and thank you for all the great cast iron advice. I've watched every video you have on cast iron and I have followed your advice. However, I still have a sticky pan. And I could use some help if you have the time and inclination. I have a cheap cast iron frying pan that I season with a good flaxseed oil rated for 400°F. The oil seems to live up to its claims and the budget oven seems to be within 20°F of the set temp. The pan will start smoking somewhere between 425°F - 450°F. I preheat the pan and oven. (375°F) Then wait till the outer end of the handle is to hot to touch. (Heated on range between 6th and 7th notch. Range temp should be around 360°F.) Next I add 2-3 drops of the oil and spread it around the pan. I add an additional 1-2 drops to the rag if needed. Finally I bake the pan for about an hour, then turn the oven off and let it cool before removing the pan. I've even tried raising the temp above the smoke point and baked for 1-2 hrs. The pan is still sticky in places and I am out of ideas.

[@CowboyKentRollins]

Make sure there is no excess oil left in the skillet

[@CoyoteKin]

First-time user and ran into the gumminess. I didn't realize that I was using too much or was starting off cold. Thanks for the info. This really helped.

[@scottbc31h22]

I had two cast iron skillets permanently stored in a foot locker of camping gear. I made the mistake of leaving a bar of deoderant soap in the trunk. The cast iron absorbed the odor of the soap. So, I heated the pans over a campfire until they were so hot, the Pam spray oil ignited when it hit the iron. No more smell, or taste of soap.

[@CowboyKentRollins]

Fire cleans a lot of things, Thanks for watching

[@bonitawauls6274]

Now I can get rid of that sticky mess on my pans! Thank you.

[@sambiscits6711]

I was laughing out loud when he was putting the oil in the skillet.

[@josephcarl4167]

I was thinking that's why I did it wrong because I didn't use enough oil

[@reesebene6082]

Sam Biscits -What did He say; ‘Enough Oil, to Oil Change a John Deer Motor, 12 Times -OoooohWeeee-This Guys on 🔥-BOY! -ReeseB. NY

[@angel0fangelsangel504]

@@reesebene6082 Why laughing 🤣

[@Alex-------]

Kent LOLlins

[@shannon2228]

I am 52 years old and getting my first two cast iron pieces and I'm very excited and I thank you so much for your video and I'm going to be sharing it on MIND'S social media hugs hugs

[@sallygordin2869]

Ty for the lesson on seasoning cast iron. I just got a cast iron skillet so needed to know how to take care of it.

[@CowboyKentRollins]

Our pleasure

[@ReneeNme]

My wife cures our cast iron skillets in the oven. I cure them on the stove top just like this good gentleman.

[@MAKExEVIL]

He does it in the oven. Look at his other videos on seasoning.

[@Wesuwius]

I usually just put the pan wet on a hot stove after i wash it and after all the water drops disappear, it's ready for couple min cooling and oil.

[@saxon1177]

"Nothin' says lovin' like cast iron from the oven." There, I did it for you. Thanks for the tip!

[@tompinnef6331]

Had very old cast iron skillets at the fire station that needed some love. Some where thick with too much oil. Cleaned them up with the oven as you suggested. The others we got rid of the rust. Then reasoned them. Sadly the new generation firefighters only seem to use the new non-stick crappy pans. Then most of them don't cook like we use to. More of a 'box' type eater. Days of me cooking 'bacon / sausage baking (oven) spaghetti. Stuffed green pepper and tons of other good meals are long gone. Take care - keep on cooking sir. Tom

[@laurenfaulk2952]

Saved my Skillet life. I’ve always cooked with them at my family’s house. Now that I have moved out on my own I got one for Christmas and it was sticky but this video helped so much. Thank you so much. It has made me so happy. ☺️

[@mikeelek9713]

"Nothing says loving' like cast iron cookin'." - I think that qualifies as cowboy rap. Well done!

[@MrBilld75]

"A whisper thin layer of oil" is the secret to building up good seasoning.

[@jonnyboat2]

How did you know that this is exactly the problem I started having a couple days ago? I suspected it was too much oil. You use the same oil too.

[@TalkingBoomslang]

Thanks Kent, I just seasoned mine with too much oil and it was sticky. So I watched this video and put it in the oven again for another hour and it was less sticky but not great. Luckily I always have some salt and scrap leather around…Thank you, Kent. I tried cooking with cast iron years ago with a cheap pre seasoned skillet from princess auto. It was horrible. I did not see what the attraction was except for a durable skillet. But my father in law cooked everything in cast iron when we went camping with him last summer and it has drawn me in again. I still have that same skillet and I just started over with it using the video where you sanded the cooking surface a little. Thanks to your videos the learning process is easy and fun! You seem to have every answer to every question in a straightforward, easy to follow, and FUN way, which has given me the courage to try it again 😂 I sure appreciate it.

[@gscop1683]

How can you Not Love Kent ! He is a Master and has the best delivery I have ever Seen !

[@CowboyKentRollins]

Thanks for watching

[@johnzenger7880]

Kent...what’s a “carburetor?” Asking for my kids... lol.

[@CowboyKentRollins]

It is a part of a gas engine

[@lyndarina9839]

John, Just a teacher to parent suggestion, but why not make this an educational experience for your kids and teach them how to look up “carburetor”. All kids need to know how to use “Ask.com” or a dictionary. 👍 When they start learning about carburetors they will undoubtedly have many more questions about engines that they can also research. Encourage the kids to teach you about carburetors from their research.

[@kght222]

2:36 never use olive oil to season cast iron. it will turn rancid and it has a very low smoke point. canola or rapeseed (they are the same thing, things labeled rapeseed are higher quality and more expensive than canola, but they are essentially the same thing and for this task getting nice rapeseed isn't going to be better than canola) should be your go-to oil. it has a high smoke temp and it is really stable (rancidity) because it is very possible to have a pan that doesn't get used for 6 months, and you definitely do not want to have to deal with a rancid pan. if you have a pan that you use every day at a low temperature, go ahead and use evoo (not basic olive oil, the smoke point is too low, extra virgin olive oil). but otherwise use canola or rapeseed. it will keep longer without heating, and can stand up to a larger variance of temperatures, for example you would never want to pan fry in an evoo seasoned cast iron pan, because everything would burn. it would be worse if you had just seasoned it in olive oil. always season with a high temperature oil, your pan will find it's own temperature based on what you feed it.

[@greggcollins4215]

Olive oil is just fine to use. Notice that Kent did not say to use extra virgin oil, just use regular olive oil. It has a much higher smoke point. EEVO is an ingredient, not frying oil. First instructions I read said to use Lard to season a skillet.

[@albertdaniel712]

Extra virgin oil’s smoke point is lower than virgin oil.

[@tharp769]

Scrub your skillet w/ a piece of leather!! I love it! Ty Cowboy Kent!💖

[@lynnelovett8999]

Thank you for the tips. I don't use my cast iron skillet as much as I should. Now that I have these tips maybe I will use it more. Have a blessed day.

[@maxhimmel299]

Glad you made this video. In south La we have been taught how to keep your pots seasoned. Hope everyone understands and if you have a 30 gal pot? Put 4 paper towels in the pot then put your top on. Will never rust. Great job.