Its a shame they don't make these cast iron pans in the iomlette pan shape with the rounded edges which makes it easier to flip a french style omlette. THey only make the rounded edge cast iron ommlette pans with the enamel finish. I wonder why they don't make cast iron skillets witht he sloped edges.
I have been using 12" and 10" cast iron skillets for about 2 years. I love them. They make cooking enjoyable. I couldn't count all the things I make in them both on the stove top and in the oven. I feel like I have become a better cook since using cast iron because the food turns out so good and tastes better. No one is ever going to pass on their Teflon skillets to their heirs.
@johnk6749 I love it! What a great sentiment. Cast iron is such a good connection with the past and traditional ways of doing things...but it also works better than a lot of modern methods in many ways.
i am using vegetabel oil using the techniqiue this women describes and when i remove it from the oven and run a tissue over the pan it is sticky. THig goes away if i semar some more oil over but should it not leave a sticky residue. IS vegetable oil to sticky for seasoning as some have suggested
@210482fmj Maybe it's your tissue that's making the pan sticky. Vegetable oil (I don't like olive oil), or solid shortening, should be OK to use. Melt solid shortening. Before seasoning, run your fingers over the bottom of the inside of the pan. It should be real smooth, which means it's clean. If there's any residue at all, it won't season right. Lodge Cast Iron, which I have great respect for, suggests 350 for 1 hr; I do 250 and a longer time, so it's your choice. Does this help?
for omelettes i would reccomend trying a black iron pan. THey are the kind japanese chefs make omelettes in. THey are lighter also and actually are better with eggs. THey are actually classed as omelette pans. I highly reccomend trying black iron pans as they are much lighter
She said she turns hers upside down in the oven.... but on the video, when she pulled it out, it was right side up! Does she turn it upside down or not? Does it matter?
@RecipeCook It does work. Makes a world of difference. I do this with all my iron skillets. I never used canola oil but any kind of lard substance should do. My grandmother (for whatever reason) would wipe it out with newspaper. Maybe in those days they didn't have paper towels handy.
I know this was made in 2007, but we now know that canola oil is horrible for a person. As such, we also now know that lard is not bad for you, in fact the entire marketing for vegetable oils, has been revealed to have been just marketing. The anti-fat campaign were all geared to get people to buy corn and other oils that cause cancer.
Seasoning the skillet with lard is now the best possible thing you could do. Excellent video. I know you're not a nutritionist, so i try to help.
Couple of things I do differently; I do use lard myself. It's not all that unhealthy, and I just love the job it does on cast iron.
I don't season the very bottom, but I do the outside sides. Reason being, it may cause some smoke when put over heat.
After a first seasoning, or if I think it needs some attention, I'll cook bacon and greasy things in it, just to ensure the seal. Besides my knife, my cast iron pan is my favorite thing in my kitchen.
Thank you very much. This is very inspiring for me as I am a graduate living independently for the first time. Now I know what set of pans to replace my disgusting non-stick with.
Walmart has the Cast Iron Skillet and I think Bed Bath and Beyond does too. I love mine. It works much better than non stick pans and cleans better than the green pan. They're made in America too.....:-)!
more and more cast iron cookware is enamelled these days. i've never tried the enamelled cast iron pans. not sure what they are like. you may not know this but you can use both sides of a cast iron pan to cook on. you can use it upside down for cooking tortillas and stuff like that.
Thank you so much. I left my ancient skillet on the burner by accident and the seasoning burned off. It had been so long ago that I couldn't remember how to season it. This video has been a big help. Thanks again!
When using a cast iron pan you should actually use olive oil or coconut oil which contain most monounsaturated or saturated fat. Saturated fat will tolerate high temperature better. However, excuse me if you meant 250 degrees fahrenheit cause this is below the smoking point for canola oil.
Unless I'm mistaken, I think she means 250f which is only about 121c so should be safe with the canola oil. I did not know it burns at that heart and thanks for the tip 21!
When you say "Harsh Detergents" would that include an automatic dishwasher detergent? Is using my dishwasher going to remove the season on the skillet?
@TheElTrollo I wouldn't recommend putting a seasoned cast iron skillet in a dishwasher. It's just to harsh and you'll end up stripping off the seasoning - and eventually get rust. Rita from AboutEating
@RecipeCook My cast iron skillet is leaving balck residue on my eggs, i plan on giving it a good scrubbing and reseasoning it when i have the time. Is the stuff coming off toxic?
@RecipeCook thats what i was thinking, it is preseasoned so i was thinking it might be that, i am just going to scrub it with a stiff dish brush and hot water then do what your video says to do. After you cook with it do you wash it or just wipe it down with more oil? also
@TheElTrollo Putting your iron skillet in the dishwasher will mean a rusty mess when your dishwasher is done. I don't even use soap of any kind on mine. Just some warm water and a brush and lots of rinsing, then dry and lightly recoat with a some oil.
Fantastic Video! I have been reading how to do this but this video makes it very clear. Thanks a bundle.... off to clean and season! (we just had steak tortillas)
I used to work with a chef who had cast iron that he used for the grill only. Except one time he lost his favorite skillet - the grill actually got too hot and the skillet developed a hairline crack right down the center!
I love my cast iron pans. I have three sizes of skillets. I have learned that they are perfect for cooking on the grill when you lose power for three days, due to a hurricane!
does anybody no if you can get disc like flat skillet with no edges. I'm look for a 12" one to make crepes but even the crepe skillet still have raised edges. i don't really want to spend high amounts of cash on those dedciated crepe makers. i'm looking for a disc skillet.
@tkuliocowske Maybe. Everyone says to put a very thin layer though. Most web sites say to make it as thin as you can. I rubbed it on with a paper towel so it couldn't of been very thin.
Read the label to be sure - It sounds like it is seasoned. There's lots of talk about which oil to use; some folks prefer lard, others mineral oil, some veggie oils. It's up to you and whatever the manufacturer recommends.
I just bought a cast iron skillet, and it has a sheen on it. Does that mean it is pre-seasoned? Also, i was told to use mineral oil instead of vegetable oils, as those oils go rancid.....true or false?
With my Lodge 10" when I got it new, I gave it a nice coating of Crisco all over, wipe off the excess, then bake it upside down @ 350ºF for an hour. After an hour turn off the oven & let it cool down. After its fully cooled down, apply another sheen of Crisco & bake it this time at 450ºF for 45 mins .. repeat till you like how the seasoning looks.
I use mine enough that they stay seasoned. But I still put them on the stove w/low heat for a minute after drying. The heat opens up the pores and dries them out. Then I may swipe a bit of oil around the inside - a tiny bit. Some folks prefer solid shortening/lard; others prefer pourable. See my comment below about using soap. As I mention in an early comment, some professionals would never use soap. If I do have to use it, I use a tiny bit, and follow above instructions for maintaining.
Big debate on soap vs no soap to clean skillets. Here's my take, again. I inherited my American made skillets from my Mom and they are almost 100 years old. She used a bit of soap when necessary, and after drying, wiped them inside w/a little melted shortening or oil if she wasn't going to use them right away again. I handle mine the way Mom did and these skillets still perform great. Some recommend water only. Do what works for you.
This is the first time I have ever heard anyone say to use soap. Using soap decreases the seasoning. Compare cast iron skillets cleaned with soap and without. The ones without soap will be seasoned better and food will taste better. Also, soap adhere to the surface making the food taste...well chemical like.
Don't use soap, hot water is good enough. You can get soapy tasting food and it can mess up the pan. Also: If you use oil, you will get a nasty smeary finish. Use Crisco or Lard, this gives you a better texture, taste, and the non stick will work better.
If it's already seasoned you don't have to do it again. But do heat the oil or whatever fat you're using slowly before cooking your food in it. And remember, the handle can get hot. After cleaning, dry and then put on the stove on low for a minute to finish the drying. Don't air dry as this can sometimes cause rusting.
Thanks for the information. I never properly seasoned my cast iron skillet. I don't think I ever used enough oil and now I know I didn't keep it in the oven long enough or at the right temperature. Oh, and for all the people who think they know more than this woman, my grandmother, who's in her 80's and is a great Southern cook, also washes her cast iron skillets and they still work beautifully.
NO NO NO Soap on cast iron!! I was taught by grandmother just use a brush or scrubbie (NO BRILLO) but you can use an iron brush or plastic or heavy steel wool and use a stick of crisco and wipe entire pan with that and bake on a cookie sheet for an hour or so and let cool and just wipe out.
Also, cooking in cast iron increases the iron content of the food that your cooking. If this sounds like a wives' tale, it's not. I saw this demonstrated scientifically.
@gotchabytheleg It's true! I try to cook in iron because I drink a lot of black tea & tea has been proven to block iron absorption when drank w/ meals. I can't give up my tea, so that's how I get that little bit extra iron.
cast iron is good for cooking certain dishes and is great for pancakes and tortillas but some dishes don't work well in cast iron as you have less control over the heat as it stays hot for very long and continues to cook at the same heat. ANybody else agree? You notice the pro chefs do not cook every dish in them. I think you have to have different pans for different dishes. chefs seem to use aluminium and stainless steel pans for sauteing some food. what do the pros use for frying
@RecipeCook Rita what about new cast iron dutch ovens that say PRE- SEASONED ? Should I season them any way just to make sure they are really pre seasoned or not.?
my mom has a skillet and flat iron that have been in my family for 40 years. very black with almost a bark like appearance from the outside and very smooth inside. what kind of value do they have for a cook flavor wise? heirlooms is what they are. ive been asking my mom for years to give me those skillets
Thanks Rita! I have not used my cast-iron pan in forever, it looked old, disgusting, and beat up. But, I did exactly what you told me to do and now it looks amazing! I cannot wait to use it tomorrow.
Thank you Rita! I haven't used my cast-iron frying pan a long time because it was old and pretty beat up. I seasoned it just like you suggested and now it looks brand-new! I cannot wait to use it tomorrow.
Hi Rita! I am young and a novice to cooking. I am getting some cast iron utensils but unsure what exactly to get. What do you think is better to get an old Griswold or a new Lodge? And what about sizes? Thanks?!
I love my cast iron cook ware. I have a skillet and a large Dutch oven that are a little over a hundred years old. As well as other pieces about sixty years old.Take care of it and it will last longer than you and your grand kids.
The only time I use soap on the cast iron is before re-seasoning. Once that teflon surface starts coming off, it is trash time. You can recreate the non stick surface on your cast iron. But I still cook like my grand mother so I'm biased.:):)
@Urbino237 thanks for the info, i didn't know that... my family never really used paper towels so i guess we were unknowingly being GREEN, i guess its better not to be "Western-ized" and use every product that commercials advertise :-)
I have a question about seasoning a skillet. I tried to do it once, but I did not have luck. Rather than it having the "glossy finish," the oil seemed to get "gummed up" after I pulled it out of the oven. I have the same problem after cooking with one. I do not have any trouble with food sticking, but it is often difficult to get clean!
@Jibjub80 ive actually done 12" skillet today done them for many years my way is iv always use lard the way grannie used too,same as Indian tava (tawa) and carbon steel woks,spread evenly all over skillet gas mark 7-8 nice and hot for a hour an half and the lard (oil) will burn into pan so when skillet is cool sud be nice and nice dry not gummy or skicky nice glossy black shine to it.
The answer is "no," I haven't found an answer :( and I would rather not be consuming LARD. That thought of that is just nasty to me. The oils still gum up on me. My dad thinks I'm having this problem, because when I make a grilled sandwich, I spray the pan with a non-stick cooking spray like "Pam" instead of using butter
But that shouldn't make a reseasoning job go bad. So far, I've reseasoned it again, and cranked up the oven temperature and left it in there for hours at a time, twice. It seems to have reduced the gummyness, but it is still there. Do you think we put on the layer of oil too thick?
I do not know, kiminokami. I am stumped. It is possible that you put the oil in too thick, but I am not sure. My dad had that problem when attempting to re-season a skillet, and he used too much Crisco.
yes prob put it on too thick the idea is to build up the layers thinly otherwise oil just runs off and crank up the oven gas mark 8-9 (450f - 500f) to carbonize the oil think about it pre-seasoned factory skillets mega hot way more then a home oven.a lot of people say 250f-350 way to low comes out sticky/gummy brown you have to burn the oil into skillet ive always seasoned them 3 to 4 times from brand new nice and shiny black patina.
Unbelievable!! One really CAN find anything on the internet! In looking for all my pots and pans for Thanksgiving, I found my cast iron skillets that I'd shoved away because I just didn't know how to season them. NOW I DO!! Thanks!!!
The only issue I have with this is, you use soap to clean off the coating. I have never used soap on my cast iron cookware. When it comes time to season them I build a fire with them in the middle of it. Once I see that the coating and grime is off I let them burn for another 15 minutes for good measure. Then I have a bucket of warm water ready. I dip them in the water until cooled after that I rinse them again. and put them on the stove, turn the burner on to dry them.
your never supposed to use soap when you wash a cast Iron skillet Rita, Hot water and a coarse pad is all you should use, most professional chefs swear by this rule. the reason being Iron is very porous and certain spices/ foods and even soap can remain in the skillet for months and months after it was initially introduced. thus soapy tasting food
When i bought my first skillet, it was from a flea market, had lots of rust spots and who knows what else. I sent my through the cleaning cycle in my oven then scrubbed it.
@jazzlvr123 I think this lady probably knows what she's talking about. She's obviously in her fifties at least and I'll bet she's cooked THOUSANDS of meals in a cast iron skillet. Why don't you quit hatin on her. I'll bet if she cooked for you from her skillet you'd enthusiastically thank her and tell her that it's delicious, not soapy. I'm bettin if you do what Rita says your food will taste great-Hater
@jazzlvr123 when you first clean a skillet...BEFORE seasoning, you must clean and then dry throughly so that you can season. You would also clean again with soapy water if there is any rust visible and re-season as she did in the vid. After this, with proper maintenance and cleaning after each use, you should not need to use water and soap. Same goes for Stoneware like pizza stones.
Also can I use bacon grease? I wouldn't mind that taste to anything I cook in my cast iron :)
Also have a question when I wash my pan with liquid dish soap and then I place it with vegi oil on the stove top and let it heat up when I go to wipe out the excess oil there is alot of black in the oil. Its not flakes but its like the coating or something coming off. Is this normal? Im concerned that I am eating this stuff when I cook. Is it bad for me?
You can use canola veg oil, solid veg shortening, lard or bacon grease. I like a neutral oil. Lodge Co. uses a soy based oil for their pans. Bacon grease will impart a flavor. Rinse and completely dry on stove for a minute, then smear on a thin coating of fat. The black stuff may be carbonized oil. BTW there's a debate about whether you should clean with just hot water or soap. I use soap without problems. You'll just have to use a little more elbow grease with only hot water. ~Rita
Great video! One tip I would like to share with people who don't want to use paper towels is, I keep a small amount of lard in a container in the fridge, and in the container is a scrap of an old t-shirt. I use this little piece of cloth to rub the fat on my cast iron. It works great, and the cloth can be used over and over before it needs to be washed. To wash it, I simply soak it in a sink full of dishes with soapy water, when I done washing dishes, into the washer it goes. No muss, no fuss.
I love my cast iron but boy it sure is heavy and doesnt help my arthritic hands/wrists lifting it..also its easy to burn yourself on and u need to watch it around small kids..keep on back burners til cooled.,,its the only thing i cook my cornbread in..and if u fry chicken it really makes the crust.
When my grandmother died, I asked if I could have her cast iron pans. She had them in all sizes. But when I went to get them, my aunt had thrown them all out. She told me they were gross and black. She didn't know what a seasoned pan was. What a shame!
Your aunt threw out a load of cast iron cookware? No offense, but your Aunt is a complete and total idiot. Cast Iron pans in a kitchen are more precious than gold, and the older the better.
Thanks, Rita. I wish the new generation new the beauty of these. They all use non-stick and incidentally cast iron now is sold at a higher price than teflon coated nonstick (dirt cheap). People should know that it is better to cook naturally, than use chemical coated utensils.
I agree. I've always hated those flaky teflon coated pans. I too hate that cast iron is more expensive; however, it is still cheaper than buying one of those lousy non sticks every time it falls apart.
when you wash it with a mild detergent, do you use a scrub pad? Maybe a video on how to wash it might be helpful since there seems to be a debate on whether you should wash these things out or not. thank you for the video.
Can any of you help me?. I didn't know a thing of cast iron. I got one fajita set of cast iron but the firt time I used it I only rinse it with a bit of mild soap since I was in a hurry. Afte cleaning it I saw a rust over my pan. I was afraid that oxidation cuuld cause any health problem and stop using it. Will the seoning still be good for my pan? Also I read other web sites saying is better a higher temperature like 400 F. Is this true?
Sorry so late in replying. Go ahead and reseason it - check out my video and it should be fine. And yes, you can go to a real high temperature w/cast iron, but be careful - handles get very hot.~Rita
My mother gave me a cast iron skillet 10 yrs ago and I use it every other day. I have never seasoned it and am wondering if should season it. I wash it in palmolive liquid, dry it and then spray cooking spray, wipe off excess with a paper towel and put it away. I have no sticking problems, but am now wondering if I need to season it. How do you know if it needs to be re-seasoned? Thanks for the video, very informative!
Though I usually don't recommend cooking sprays on cast iron it sounds like it's good and seasoned so you're good to go. If your Mom used it a lot and you do apparently, that's the key - use it, keep it clean, dry and wiped out with oil if necessary. Lucky you to have that heirloom! ~Rita
Thank you so much!! I love my skillet, it is a large, deep, wagner ware skillet with a matching lid. It is the only one I've ever had, and I just couldn't believe how much better foods tasted cooked in it vs my stainless steel. I appreciate your video, good job!!
This is excellent. Not quite Teflon, but eliminates elbow grease and laborious cleanups. After washing, a thin film of oil on a low burner for minutes keeps it fresh.
I've been using my small cast iron skillet for years to make corn bread, thats all I use it for. But now it has a crusty build up that won't wash out. How can I clean this out, or should I just leave it since it makes great corn bread?
You could scrub it out, then re-season but if I were you, I'd use it just for cornbread. It takes years to get that "patina" built up to make great cornbread.~Rita
hy rita can you tell me how to get rid of build up from years of use in the skillet.i just bought some used ones and someone had cleaned the skillet build up half way. thanks
Its a shame they don't make these cast iron pans in the iomlette pan shape with the rounded edges which makes it easier to flip a french style omlette. THey only make the rounded edge cast iron ommlette pans with the enamel finish. I wonder why they don't make cast iron skillets witht he sloped edges.
210482fmj 3 days ago
What a waste
Funkybot453 3 days ago
When putting my cast iron ware aside (dutch oven) I spray it inside and out with Pam. It has prevented rusting very well so far.
jdh91741 5 days ago in playlist My Top Videos
Thanks, you saved my skillet...and Dinner :)
cptgerard 1 week ago
hahaha "...you won't have to go to the gym, if you buy an iron skillet."
iron skillet FTW!! lolz
GarrettMcKay19 1 week ago
I have been using 12" and 10" cast iron skillets for about 2 years. I love them. They make cooking enjoyable. I couldn't count all the things I make in them both on the stove top and in the oven. I feel like I have become a better cook since using cast iron because the food turns out so good and tastes better. No one is ever going to pass on their Teflon skillets to their heirs.
johnk6749 1 week ago
@johnk6749 I love it! What a great sentiment. Cast iron is such a good connection with the past and traditional ways of doing things...but it also works better than a lot of modern methods in many ways.
RecipeCook 1 week ago
I bought a 15 " lodge skillet it says it's preseasoned does this mean I have to season it myself?
Stayclassy83 1 week ago
i am using vegetabel oil using the techniqiue this women describes and when i remove it from the oven and run a tissue over the pan it is sticky. THig goes away if i semar some more oil over but should it not leave a sticky residue. IS vegetable oil to sticky for seasoning as some have suggested
210482fmj 2 weeks ago
@210482fmj Maybe it's your tissue that's making the pan sticky. Vegetable oil (I don't like olive oil), or solid shortening, should be OK to use. Melt solid shortening. Before seasoning, run your fingers over the bottom of the inside of the pan. It should be real smooth, which means it's clean. If there's any residue at all, it won't season right. Lodge Cast Iron, which I have great respect for, suggests 350 for 1 hr; I do 250 and a longer time, so it's your choice. Does this help?
RecipeCook 2 weeks ago
Is it safe to oil the bottom of a pan? Wouldn't it catch fire?
prodigy1605 2 weeks ago
for omelettes i would reccomend trying a black iron pan. THey are the kind japanese chefs make omelettes in. THey are lighter also and actually are better with eggs. THey are actually classed as omelette pans. I highly reccomend trying black iron pans as they are much lighter
210482fmj 2 weeks ago
Great article on cast iron, google: Heavy Metal: the Science of Cast Iron Cooking
JeffreyRodriguez 3 weeks ago
Ovens aren't on celsius..... Well at least not American ovens I can't speak for foreign ovens...
thesistagurltv 4 weeks ago
Soap should never touch cast iron cookware. Period.
RAWfootyfilms 1 month ago
I love my cast iron skillet. It is a good self-defense tool also.
pstyr11 1 month ago 2
She said she turns hers upside down in the oven.... but on the video, when she pulled it out, it was right side up! Does she turn it upside down or not? Does it matter?
Lakeside54321 2 months ago
If a magnet sticks to your cast iron pan (and it should) it's good to go on an induction stove.
RHeikenfeld 2 months ago
i love my iron skillet
polytope13 2 months ago
is it 250 celsius or 250F ? thanks
franzb69 3 months ago
@franzb69 250 F. Let me know how it works.
RecipeCook 3 months ago 3
@RecipeCook It does work. Makes a world of difference. I do this with all my iron skillets. I never used canola oil but any kind of lard substance should do. My grandmother (for whatever reason) would wipe it out with newspaper. Maybe in those days they didn't have paper towels handy.
navaar70 3 weeks ago
Tip to the editor: turn up her voice audio.
veritas0071 3 months ago
How well does a cast iron work with induction stoves? I only have a single-burner induction and would like to invest in my first cast iron pan.
rezzac 3 months ago
when you're using the cast iron pan doesn't the pores open back up?
whosu1 3 months ago
Comment removed
whosu1 3 months ago
I know this was made in 2007, but we now know that canola oil is horrible for a person. As such, we also now know that lard is not bad for you, in fact the entire marketing for vegetable oils, has been revealed to have been just marketing. The anti-fat campaign were all geared to get people to buy corn and other oils that cause cancer.
Seasoning the skillet with lard is now the best possible thing you could do. Excellent video. I know you're not a nutritionist, so i try to help.
shakaama 4 months ago
This chick seems to know what she's talking about :)
mrclown88 4 months ago
Couple of things I do differently; I do use lard myself. It's not all that unhealthy, and I just love the job it does on cast iron.
I don't season the very bottom, but I do the outside sides. Reason being, it may cause some smoke when put over heat.
After a first seasoning, or if I think it needs some attention, I'll cook bacon and greasy things in it, just to ensure the seal. Besides my knife, my cast iron pan is my favorite thing in my kitchen.
mcgoo721 4 months ago
Thank you very much. This is very inspiring for me as I am a graduate living independently for the first time. Now I know what set of pans to replace my disgusting non-stick with.
Angelskingarden 4 months ago
She said to put it in the oven upside down, but took it out right side up. Still a fine video.
tangarooo 4 months ago
How many hours exactly should you leave it in the oven at that temperature?
leerayray 4 months ago
@leerayray Says it in the video...
alexl53 4 months ago
Walmart has the Cast Iron Skillet and I think Bed Bath and Beyond does too. I love mine. It works much better than non stick pans and cleans better than the green pan. They're made in America too.....:-)!
iwanttoviewthisnow 5 months ago
Thanks. I bought mine from Cracker Barrel today and even though it is already seasoned, I still followed your instructions and it worked.
Cappadoccia04 5 months ago
Great tip
amzwwk 5 months ago
walnut oil is the best
polksalad1234 5 months ago
210482fm
A great tip - I have some older ones that work like that. The lid is actually another skillet!
Rita
RHeikenfeld 5 months ago
more and more cast iron cookware is enamelled these days. i've never tried the enamelled cast iron pans. not sure what they are like. you may not know this but you can use both sides of a cast iron pan to cook on. you can use it upside down for cooking tortillas and stuff like that.
210482fmj 6 months ago
I've seen cast iron skillets at Ace hardware stores,you might try there.
billyssummers 6 months ago
i bought my cast iron skillets and dutch oven from amazon - lodge brand, made in TN they are awesome quality and not too expensive.
CoolDisneyFan 6 months ago
could she use a few more paper towels???
dirtyhairyalien 6 months ago
Thank you so much. I left my ancient skillet on the burner by accident and the seasoning burned off. It had been so long ago that I couldn't remember how to season it. This video has been a big help. Thanks again!
DameEdithDivine 6 months ago
This has been flagged as spam show
When using a cast iron pan you should actually use olive oil or coconut oil which contain most monounsaturated or saturated fat. Saturated fat will tolerate high temperature better. However, excuse me if you meant 250 degrees fahrenheit cause this is below the smoking point for canola oil.
21aceventura 6 months ago
Unless I'm mistaken, I think she means 250f which is only about 121c so should be safe with the canola oil. I did not know it burns at that heart and thanks for the tip 21!
shinglepicker 6 months ago
@shinglepicker That's right. The video refers to heating your oven to 250 degrees Fahrenheit - about 120 C.
RecipeCook 6 months ago 2
Often grouped with camping supplies, even at Target, Walmart, etc.
sfgrrrl1 6 months ago
Well, if you want your house/apartment filled with rancid smoke, then rub that grease all over the bottom of your pan....It's seasoned!
kumquatbry 6 months ago
When you say "Harsh Detergents" would that include an automatic dishwasher detergent? Is using my dishwasher going to remove the season on the skillet?
TheElTrollo 7 months ago
@TheElTrollo I wouldn't recommend putting a seasoned cast iron skillet in a dishwasher. It's just to harsh and you'll end up stripping off the seasoning - and eventually get rust. Rita from AboutEating
RecipeCook 7 months ago
@RecipeCook My cast iron skillet is leaving balck residue on my eggs, i plan on giving it a good scrubbing and reseasoning it when i have the time. Is the stuff coming off toxic?
HappierHealthierYou 1 month ago
@HappierHealthierYou Hmmm. I wonder if it's just carbon coming off. Reseasoning your cast iron skillet should take care of it.
RecipeCook 1 month ago
@RecipeCook thats what i was thinking, it is preseasoned so i was thinking it might be that, i am just going to scrub it with a stiff dish brush and hot water then do what your video says to do. After you cook with it do you wash it or just wipe it down with more oil? also
HappierHealthierYou 1 month ago
@TheElTrollo Putting your iron skillet in the dishwasher will mean a rusty mess when your dishwasher is done. I don't even use soap of any kind on mine. Just some warm water and a brush and lots of rinsing, then dry and lightly recoat with a some oil.
samuelbrainsample 4 months ago
@TheElTrollo absolutely. Do NOT put your skillet in the dishwasher.
dackerman123 1 month ago
Fantastic Video! I have been reading how to do this but this video makes it very clear. Thanks a bundle.... off to clean and season! (we just had steak tortillas)
VARTHDADER 7 months ago
Fantastic Video! I have been reading how to do this but this video makes it very clear. Thanks a bundle.... off to clean and season!
VARTHDADER 7 months ago
Staceemaree,
I used to work with a chef who had cast iron that he used for the grill only. Except one time he lost his favorite skillet - the grill actually got too hot and the skillet developed a hairline crack right down the center!
RHeikenfeld 7 months ago
Thanks Ms. Rita. You look like a wonderful mom too.
Thanks
Hunter7509 7 months ago
@Hunter7509
Well, that's nice of you to say. Always trying my hardest....
RHeikenfeld 7 months ago
I love my cast iron pans. I have three sizes of skillets. I have learned that they are perfect for cooking on the grill when you lose power for three days, due to a hurricane!
staceemaree 7 months ago
thumbs up if you where lookin for the band skillet lol :P
igibsu 8 months ago
u definatly want to season the outside, and everytime u use the pan oil it up everywhere, otherwise it will rust
Troop66Guide 9 months ago
Not the Skillet I was looking for....
chaocrazy 9 months ago
I've seen them there but never checked them out. I will next time.
RecipeCook 9 months ago
You can get good Cast Iron pots and pans from Cracker Barrel...the really heavy ones too.
dlemora 9 months ago
I don't know of a source. Maybe someone else does, though I've seen some cast iron skillets like that in the past, but can't remember where.....
RecipeCook 9 months ago
does anybody no if you can get disc like flat skillet with no edges. I'm look for a 12" one to make crepes but even the crepe skillet still have raised edges. i don't really want to spend high amounts of cash on those dedciated crepe makers. i'm looking for a disc skillet.
210482fmj 9 months ago
WRONG. This method only left tiny blotches of seasoning.
logos2600 10 months ago
@logos2600 then you did something wrong. perhaps not enough oil?
tkuliocowske 9 months ago
@tkuliocowske Maybe. Everyone says to put a very thin layer though. Most web sites say to make it as thin as you can. I rubbed it on with a paper towel so it couldn't of been very thin.
logos2600 9 months ago
Thanks for sharing that info.
RecipeCook 10 months ago
350 degrees for 1 hr, let it cool the n wipe it off......that's suggested from the mfg and others
raiderncpit 10 months ago
Read the label to be sure - It sounds like it is seasoned. There's lots of talk about which oil to use; some folks prefer lard, others mineral oil, some veggie oils. It's up to you and whatever the manufacturer recommends.
RecipeCook 10 months ago
I just bought a cast iron skillet, and it has a sheen on it. Does that mean it is pre-seasoned? Also, i was told to use mineral oil instead of vegetable oils, as those oils go rancid.....true or false?
hotdrumchick 10 months ago
With my Lodge 10" when I got it new, I gave it a nice coating of Crisco all over, wipe off the excess, then bake it upside down @ 350ºF for an hour. After an hour turn off the oven & let it cool down. After its fully cooled down, apply another sheen of Crisco & bake it this time at 450ºF for 45 mins .. repeat till you like how the seasoning looks.
Joshatdot 10 months ago
Interesting how we all come to this from a slightly different angle.
RecipeCook 11 months ago
thanks ! That was super helpfuL!
MamaZuko 11 months ago
Rita, you're not supposed to use soap on a cast iron skillet. It's best to let the oil build up. And clean infrequently.
bicycledays 11 months ago
I use mine enough that they stay seasoned. But I still put them on the stove w/low heat for a minute after drying. The heat opens up the pores and dries them out. Then I may swipe a bit of oil around the inside - a tiny bit. Some folks prefer solid shortening/lard; others prefer pourable. See my comment below about using soap. As I mention in an early comment, some professionals would never use soap. If I do have to use it, I use a tiny bit, and follow above instructions for maintaining.
RecipeCook 11 months ago
for the initial wash of the pan, did you use dish detergent? After that initial wash you never was it with soap again right?
cantcatchm3h 11 months ago
for the initial wash of the pan, did you use dish detergent?
cantcatchm3h 11 months ago
Thanks, and how often would you say you seaon you pans, twice a year? how often do you season yours?
Liseysman 11 months ago
Thanks, good lesson!
songczar 11 months ago
Big debate on soap vs no soap to clean skillets. Here's my take, again. I inherited my American made skillets from my Mom and they are almost 100 years old. She used a bit of soap when necessary, and after drying, wiped them inside w/a little melted shortening or oil if she wasn't going to use them right away again. I handle mine the way Mom did and these skillets still perform great. Some recommend water only. Do what works for you.
RecipeCook 1 year ago 2
Sounds like it needs reseasoning. What does the inside look like?
ritah2108 1 year ago
everytime I use this type of pan everythings sticks :( Why is that? Forget trying to make eggs, they're a wreck lol, please advise. Thank you :)
metallicarocks123 1 year ago
yeah but this skillet doesn't feel like a monster
poopsack21 1 year ago
This is the first time I have ever heard anyone say to use soap. Using soap decreases the seasoning. Compare cast iron skillets cleaned with soap and without. The ones without soap will be seasoned better and food will taste better. Also, soap adhere to the surface making the food taste...well chemical like.
harvardjrnl 1 year ago
Don't use soap, hot water is good enough. You can get soapy tasting food and it can mess up the pan. Also: If you use oil, you will get a nasty smeary finish. Use Crisco or Lard, this gives you a better texture, taste, and the non stick will work better.
Bingo1059 1 year ago
If it's already seasoned you don't have to do it again. But do heat the oil or whatever fat you're using slowly before cooking your food in it. And remember, the handle can get hot. After cleaning, dry and then put on the stove on low for a minute to finish the drying. Don't air dry as this can sometimes cause rusting.
ritah2108 1 year ago
I just inherited two of my great grandma's cast iron pans. I love them.
I liked the story of your mother: "We got the lard from the neighbor... so we knew it was good!" Thank you for the video post!
inranglhood60 1 year ago
Does it have to go in a stove? Could I put it on top of my wood stove in the winter? Just looking for ways to save money....
OpenCarryNH 1 year ago
very informative, thanks!
PCRedman 1 year ago
I was always taught not to use soap on cast iron. Water and a scratch pad was how i was taught.
bushbumming29 1 year ago
This has been flagged as spam show
what do you need to do to take care of your cast iron skillet after your done using it? is it okay to spray it with pam?
dadiomojo 1 year ago
Thanks for the information. I never properly seasoned my cast iron skillet. I don't think I ever used enough oil and now I know I didn't keep it in the oven long enough or at the right temperature. Oh, and for all the people who think they know more than this woman, my grandmother, who's in her 80's and is a great Southern cook, also washes her cast iron skillets and they still work beautifully.
BRANDY82375 1 year ago
NO NO NO Soap on cast iron!! I was taught by grandmother just use a brush or scrubbie (NO BRILLO) but you can use an iron brush or plastic or heavy steel wool and use a stick of crisco and wipe entire pan with that and bake on a cookie sheet for an hour or so and let cool and just wipe out.
Jrsygirrl 1 year ago
@Jrsygirrl A copper scouring pad works great as well
MyREDTAIL 1 year ago
Also, cooking in cast iron increases the iron content of the food that your cooking. If this sounds like a wives' tale, it's not. I saw this demonstrated scientifically.
gotchabytheleg 1 year ago
@gotchabytheleg It's true! I try to cook in iron because I drink a lot of black tea & tea has been proven to block iron absorption when drank w/ meals. I can't give up my tea, so that's how I get that little bit extra iron.
BRANDY82375 1 year ago
Love does start in the kitchen.
mrrawrlicious 1 year ago
cast iron is good for cooking certain dishes and is great for pancakes and tortillas but some dishes don't work well in cast iron as you have less control over the heat as it stays hot for very long and continues to cook at the same heat. ANybody else agree? You notice the pro chefs do not cook every dish in them. I think you have to have different pans for different dishes. chefs seem to use aluminium and stainless steel pans for sauteing some food. what do the pros use for frying
1982FMJ 1 year ago
can I use veg oil rather than canola oil?
ancientinfant 1 year ago
@ancientinfant Sure. I just wouldn't use olive oil since it imparts a flavor, but it's really up to you. Rita from AboutEating.
RecipeCook 1 year ago
@RecipeCook Rita what about new cast iron dutch ovens that say PRE- SEASONED ? Should I season them any way just to make sure they are really pre seasoned or not.?
MyREDTAIL 1 year ago
@ancientinfant
what I want to know does the flavors transfer if I cook fish one day then chicken the next will the chicken taste like fish?
Bella 1 year ago
this is what youtube should be used for. . . to learn
erringtont44 1 year ago
This has been flagged as spam show
What a delightful person and informative video!
zeusvalentine 1 year ago
thank you very informative
MSH3423 1 year ago
Thanks! I just did it and it looks great.
pandafuryface 1 year ago
i thought you are supposed to dry them in the oven after washing
shortywcb 1 year ago
my mom has a skillet and flat iron that have been in my family for 40 years. very black with almost a bark like appearance from the outside and very smooth inside. what kind of value do they have for a cook flavor wise? heirlooms is what they are. ive been asking my mom for years to give me those skillets
robest2012 1 year ago
Thanks Rita, We have these at our fire station and really didn't know how to care or them. Engine Co. 12 and Engine Co. 7
Wa3ypx 1 year ago
Cast Iron Skillet also doubles as make-shift blugeons.
Chnamanjx 1 year ago 2
Thanks Rita! I have not used my cast-iron pan in forever, it looked old, disgusting, and beat up. But, I did exactly what you told me to do and now it looks amazing! I cannot wait to use it tomorrow.
stosh1982 1 year ago
@stosh1982 Awesome! Rita from AboutEating
RecipeCook 1 year ago
Thank you Rita! I haven't used my cast-iron frying pan a long time because it was old and pretty beat up. I seasoned it just like you suggested and now it looks brand-new! I cannot wait to use it tomorrow.
stosh1982 1 year ago
what do you need to do to take care of your cast iron skillet after your done using it? is it okay to spray it with pam?
erbomatic1 1 year ago
Hi Rita! I am young and a novice to cooking. I am getting some cast iron utensils but unsure what exactly to get. What do you think is better to get an old Griswold or a new Lodge? And what about sizes? Thanks?!
echo1v 1 year ago
@echo1v Both are great since they're American made. An old one has more heirloom value.~Rita
RecipeCook 1 year ago
I love my cast iron cook ware. I have a skillet and a large Dutch oven that are a little over a hundred years old. As well as other pieces about sixty years old.Take care of it and it will last longer than you and your grand kids.
The only time I use soap on the cast iron is before re-seasoning. Once that teflon surface starts coming off, it is trash time. You can recreate the non stick surface on your cast iron. But I still cook like my grand mother so I'm biased.:):)
macnutz 1 year ago
It's nice to see someone still uses cast iron,
macaulayman 1 year ago
i hate using cast irons. heavy, hand could burn, but she makes a good point at the end.
bigbitchification 1 year ago
Rita your adorable!! Thanks for the cooking shows!
lindseymwelsh 1 year ago
is that 250 degrees C or F?
rickvanman 1 year ago
First One Then The Other.
xboxlive6 1 year ago
@rickvanman 250 F.
RecipeCook 1 year ago
good video. i doubt your mama wasted that much paper in her seasoning tho. =)
Tikmondo 2 years ago
Uh-h folks, every roll of paper towel uses the pulp etc. from three 6" dia. 15' Spruce trees.
Every. roll.
Better left on the forest floor and use cloth rags or a brown paper bag instead - just as grandma did.
Urbino237 2 years ago
time for souce citation.
kiminokami 1 year ago
@Urbino237 thanks for the info, i didn't know that... my family never really used paper towels so i guess we were unknowingly being GREEN, i guess its better not to be "Western-ized" and use every product that commercials advertise :-)
theRISAshow 1 year ago
I have a question about seasoning a skillet. I tried to do it once, but I did not have luck. Rather than it having the "glossy finish," the oil seemed to get "gummed up" after I pulled it out of the oven. I have the same problem after cooking with one. I do not have any trouble with food sticking, but it is often difficult to get clean!
Jibjub80 2 years ago
@Jibjub80 ive actually done 12" skillet today done them for many years my way is iv always use lard the way grannie used too,same as Indian tava (tawa) and carbon steel woks,spread evenly all over skillet gas mark 7-8 nice and hot for a hour an half and the lard (oil) will burn into pan so when skillet is cool sud be nice and nice dry not gummy or skicky nice glossy black shine to it.
StopStealingVideos 2 years ago
The other answer you got doesn't make sense, and this is happening to me, too. Have you found a solution to this "gumming oil" problem?
kiminokami 1 year ago
The answer is "no," I haven't found an answer :( and I would rather not be consuming LARD. That thought of that is just nasty to me. The oils still gum up on me. My dad thinks I'm having this problem, because when I make a grilled sandwich, I spray the pan with a non-stick cooking spray like "Pam" instead of using butter
Jibjub80 1 year ago
But that shouldn't make a reseasoning job go bad. So far, I've reseasoned it again, and cranked up the oven temperature and left it in there for hours at a time, twice. It seems to have reduced the gummyness, but it is still there. Do you think we put on the layer of oil too thick?
kiminokami 1 year ago
I do not know, kiminokami. I am stumped. It is possible that you put the oil in too thick, but I am not sure. My dad had that problem when attempting to re-season a skillet, and he used too much Crisco.
Jibjub80 1 year ago
yes prob put it on too thick the idea is to build up the layers thinly otherwise oil just runs off and crank up the oven gas mark 8-9 (450f - 500f) to carbonize the oil think about it pre-seasoned factory skillets mega hot way more then a home oven.a lot of people say 250f-350 way to low comes out sticky/gummy brown you have to burn the oil into skillet ive always seasoned them 3 to 4 times from brand new nice and shiny black patina.
all the best
StopStealingVideos 1 year ago
This comment has received too many negative votes show
go back to Israel!
zombieseezombiedo 2 years ago
Unbelievable!! One really CAN find anything on the internet! In looking for all my pots and pans for Thanksgiving, I found my cast iron skillets that I'd shoved away because I just didn't know how to season them. NOW I DO!! Thanks!!!
sentjourwla 2 years ago
After I'm done with that I do the rest of what you said for the seasoning
freebird1974 2 years ago
The only issue I have with this is, you use soap to clean off the coating. I have never used soap on my cast iron cookware. When it comes time to season them I build a fire with them in the middle of it. Once I see that the coating and grime is off I let them burn for another 15 minutes for good measure. Then I have a bucket of warm water ready. I dip them in the water until cooled after that I rinse them again. and put them on the stove, turn the burner on to dry them.
freebird1974 2 years ago
your never supposed to use soap when you wash a cast Iron skillet Rita, Hot water and a coarse pad is all you should use, most professional chefs swear by this rule. the reason being Iron is very porous and certain spices/ foods and even soap can remain in the skillet for months and months after it was initially introduced. thus soapy tasting food
jazzlvr123 2 years ago 19
I use soap without problems - but what ever works for you is great. ~Rita
RecipeCook 2 years ago
@jazzlvr123
When i bought my first skillet, it was from a flea market, had lots of rust spots and who knows what else. I sent my through the cleaning cycle in my oven then scrubbed it.
bishonenboy 1 year ago
@jazzlvr123 I think this lady probably knows what she's talking about. She's obviously in her fifties at least and I'll bet she's cooked THOUSANDS of meals in a cast iron skillet. Why don't you quit hatin on her. I'll bet if she cooked for you from her skillet you'd enthusiastically thank her and tell her that it's delicious, not soapy. I'm bettin if you do what Rita says your food will taste great-Hater
chanmancut 1 year ago
@jazzlvr123 when you first clean a skillet...BEFORE seasoning, you must clean and then dry throughly so that you can season. You would also clean again with soapy water if there is any rust visible and re-season as she did in the vid. After this, with proper maintenance and cleaning after each use, you should not need to use water and soap. Same goes for Stoneware like pizza stones.
Mommyladyx2 1 year ago
You said no to olive oil but what about vegi oil?
Also can I use bacon grease? I wouldn't mind that taste to anything I cook in my cast iron :)
Also have a question when I wash my pan with liquid dish soap and then I place it with vegi oil on the stove top and let it heat up when I go to wipe out the excess oil there is alot of black in the oil. Its not flakes but its like the coating or something coming off. Is this normal? Im concerned that I am eating this stuff when I cook. Is it bad for me?
fatmanplaying 2 years ago
You can use canola veg oil, solid veg shortening, lard or bacon grease. I like a neutral oil. Lodge Co. uses a soy based oil for their pans. Bacon grease will impart a flavor. Rinse and completely dry on stove for a minute, then smear on a thin coating of fat. The black stuff may be carbonized oil. BTW there's a debate about whether you should clean with just hot water or soap. I use soap without problems. You'll just have to use a little more elbow grease with only hot water. ~Rita
RecipeCook 2 years ago
I season the outside too - it keeps it from rusting.
skullaria 2 years ago 2
Great video! One tip I would like to share with people who don't want to use paper towels is, I keep a small amount of lard in a container in the fridge, and in the container is a scrap of an old t-shirt. I use this little piece of cloth to rub the fat on my cast iron. It works great, and the cloth can be used over and over before it needs to be washed. To wash it, I simply soak it in a sink full of dishes with soapy water, when I done washing dishes, into the washer it goes. No muss, no fuss.
EbolaV1rus 2 years ago 2
great video..people can throw away several disposable skillets every year, you are helping the envornment by promoting cast iron!!!
surfsidesam 2 years ago
She is so cute! Mom sent this video to me and my 2 sisters - thanks Rita
kssavoy 2 years ago
I love my cast iron but boy it sure is heavy and doesnt help my arthritic hands/wrists lifting it..also its easy to burn yourself on and u need to watch it around small kids..keep on back burners til cooled.,,its the only thing i cook my cornbread in..and if u fry chicken it really makes the crust.
kokonutbaby1 2 years ago
When my grandmother died, I asked if I could have her cast iron pans. She had them in all sizes. But when I went to get them, my aunt had thrown them all out. She told me they were gross and black. She didn't know what a seasoned pan was. What a shame!
turquoisesnail 2 years ago 9
Your aunt threw out a load of cast iron cookware? No offense, but your Aunt is a complete and total idiot. Cast Iron pans in a kitchen are more precious than gold, and the older the better.
TaelosX 2 years ago
@turquoisesnail that sucks!
robinsings 1 year ago
Thanks, Rita. I wish the new generation new the beauty of these. They all use non-stick and incidentally cast iron now is sold at a higher price than teflon coated nonstick (dirt cheap). People should know that it is better to cook naturally, than use chemical coated utensils.
jboycha 2 years ago 3
I agree. I've always hated those flaky teflon coated pans. I too hate that cast iron is more expensive; however, it is still cheaper than buying one of those lousy non sticks every time it falls apart.
diabar2001 2 years ago 2
do you have to wash a cast iron skillet after you are done with it? or just add more shortening?
MinhSaChau 2 years ago
Let it heat up on the stove to make sure all water/moisture is removed, then add shortning and turn off heat.
tastygarlic 2 years ago
thanks for the video! what happens if i only have olive oil? will that mess it up?
spenndoggy 2 years ago
I wouldn't use olive oil as it imparts a flavor.~Rita
RecipeCook 2 years ago
I just got one, but I still like to go to the gym if thats ok.
LOL
CHIMESTERDOTCOM 2 years ago
when you wash it with a mild detergent, do you use a scrub pad? Maybe a video on how to wash it might be helpful since there seems to be a debate on whether you should wash these things out or not. thank you for the video.
TheNewWatcher 2 years ago
Can any of you help me?. I didn't know a thing of cast iron. I got one fajita set of cast iron but the firt time I used it I only rinse it with a bit of mild soap since I was in a hurry. Afte cleaning it I saw a rust over my pan. I was afraid that oxidation cuuld cause any health problem and stop using it. Will the seoning still be good for my pan? Also I read other web sites saying is better a higher temperature like 400 F. Is this true?
Dulcebelladela 2 years ago
Sorry so late in replying. Go ahead and reseason it - check out my video and it should be fine. And yes, you can go to a real high temperature w/cast iron, but be careful - handles get very hot.~Rita
RecipeCook 2 years ago
My mother gave me a cast iron skillet 10 yrs ago and I use it every other day. I have never seasoned it and am wondering if should season it. I wash it in palmolive liquid, dry it and then spray cooking spray, wipe off excess with a paper towel and put it away. I have no sticking problems, but am now wondering if I need to season it. How do you know if it needs to be re-seasoned? Thanks for the video, very informative!
JQbono 2 years ago
Though I usually don't recommend cooking sprays on cast iron it sounds like it's good and seasoned so you're good to go. If your Mom used it a lot and you do apparently, that's the key - use it, keep it clean, dry and wiped out with oil if necessary. Lucky you to have that heirloom! ~Rita
RecipeCook 2 years ago
Thank you so much!! I love my skillet, it is a large, deep, wagner ware skillet with a matching lid. It is the only one I've ever had, and I just couldn't believe how much better foods tasted cooked in it vs my stainless steel. I appreciate your video, good job!!
JQbono 2 years ago
Would it be exactly same method for NEW cast iron skillet that is NOT pre-seasoned? Thank you!
SashkaGirl74 2 years ago
Yes - the seasoning process is the same.~Rita
RecipeCook 2 years ago
This is excellent. Not quite Teflon, but eliminates elbow grease and laborious cleanups. After washing, a thin film of oil on a low burner for minutes keeps it fresh.
Thanks!
GSH1010 2 years ago
I've been using my small cast iron skillet for years to make corn bread, thats all I use it for. But now it has a crusty build up that won't wash out. How can I clean this out, or should I just leave it since it makes great corn bread?
kysunflower 2 years ago
You could scrub it out, then re-season but if I were you, I'd use it just for cornbread. It takes years to get that "patina" built up to make great cornbread.~Rita
RecipeCook 2 years ago
I think your right, I'm saving it just for cornbread. I't's been my cornbread speciality for many years now, no need to mess with a good thing.
kysunflower 2 years ago
hy rita can you tell me how to get rid of build up from years of use in the skillet.i just bought some used ones and someone had cleaned the skillet build up half way. thanks
pedro4374 2 years ago