Seasoning cast iron

Hey everyone. A buddy of mine made this video about how to properly season cast iron for cooking. I thought people here might be interested.

https://youtu.be/Cv2RkBVy3nQ

 

cast iron is easy..carbon steel, not so much.

 

I will pass your comment on!

 

Good video! A little different than how I do mine, but I can tell that his method is much more comprehensive than what I do and certainly much more effective.

Thanks for the video. I'll use this in the future if someone brings up cast iron and how to season it.

Tell your buddy "good job!".

 

I passed your comments along. Thanks.

 

I have a Carbon Steel Pan which I love, time and usage has seasoned it quite well.

 

Bacon.... Cook lots of bacon... And smear that grease all over the pan..

 

I use Cast irons and Carbon steel everyday in the kitchen. I cooked everything from Eggs to steak on my pans.

I have two modern lodge pans-- a 24inch and a 5 inch. I machined the 24incher to match to give a smooth surface.
I have three random "Southern" pans from my late grandma.
I have a three griswalds-- a 9 inch square pan, a number #8 and a #3
I have a Wagner ware chicken fryer from my Grandma.
I have a cast iron wok
I have a Carbon steel wok (roundbottom)
Then I have a bunch of misc. cast pankake/waffle and weird pans that I have collected over time.

I have found the best way to season pans is to use crisco shortening, and not Flaxseed oil.

My method is

1) strip the pan of any prior seasoning from the factory, or from the previous owner (Griswalds/Wagnerwares) by putting the pans in the oven on self-cleaning mode.
2) Wash the pans thoroughly with dish soap after the pans cool
3) Heat the pans in the over to 250Degrees in the oven.
4) apply large amount of Shortening, and then wipe it all off.
5) Put the pans in the oven again for 350 degrees for two hours
6) pull out pans and apply more oil and wipe off
7) put the pans in the oven again for 450 degrees for two hours.
8) let cool and then repeat steps 5-7 until satisfied.


After every cook with a cast iron, wash with water only and then re-season on the stovetop. Cast Irons can take months of usage to build a quality seasoning

I treat my Carbon steel the same way. However, since it is a wok, I cook with very high heat when I use it. The wok took a less usage to build a mature seasoning. I figured the constant higher heat sped up the seasoning process.

 

Very similar to what I did. Shortening in the oven.

 

i got all snobby and just started using vintage cast iron. Griswold and stuff. those pans are significantly smoother right from the get go. they season effortlessly. i kinda just started cooking with them.

buy from some hoarder in a barn.
scrub off rust. wash with soap and water judiciously.
fry something like cheap bacon..
then i am off to the races..done.

i just start cooking. i eff up ALL THE TIME..i will wash the skillet and put it on a low heat stove to dry, then forget about it and the seasoning is all toasted. i just start over.

here it is last night Browning up some LION-HEAD meatballs before i braise them. my pan is slick as snot..i think this is the #9. the meatballs are super tender and if they stick..game over.