Cast Iron Skillet - Season Skillet Myth - How to make non stick

[bobbyjwoodruff]

@210482fmj

How in the world can you say a certain pan overcooks food? Cast iron absorbs too much fat and oil? Black iron distributes heat faster than cast iron? (they're the same thing)

I don't know where to begin except to say, you must be a troll and can't be serious. I'm no master chef, but I'm not an idiot either... you heat your pan FIRST, and cast iron is THICK, and has very good and even heat distribution qualities.

Absolutely no idea why you brought your nonsense in here.

[210482fmj]

cast iron frying pan cooks some foods really well but othrs it can burns them and tend to overcook them too fast. ALso it tends to absorbs fat and oil quite quickly. I have also tried those debuyer mineral steel pans and they seem better for certain foods. Cast iron has slower heat manipulation compared to carbon steel or black iron cookware. YOU notice alot of chefs do not use cast iron for sauteing. It's still excellent but different types of pans suit different dishes i find

[SGVliverSHOT626]

I will try this tomorrow.. just bought my first one.. sounds like a lot of work but worth it

[WhereisMyBerry]

This actually works perfectly. I "seasoned" a brand new 12 inch lodge skillet and 20 minutes later I seared salmon on it.

[cheyennerafterq]

...and thanks to all the "I-Know-Better" chapped asses for comments which have no value to anyone but yourselves.

[porkinwitz]

Better than butter,......LARD.

[DCFunBud]

You didn't expose the myth of how to season a cast iron pan, you explained how you did it.

[bobbyjwoodruff]

@DCFunBud

Define seasoned for us if you think you are so smart.

[frozenmusic82]

Sir. All you've done is told people how to season a cast iron pan and then turn around and tell them that seasoning is a myth. Although what you've said will work, your argument doesn't make the slightest bit of sense.

[petergraves1960]

@frozenmusic82

Perhaps you need to grasp the meaning(s) of the word "seasoned." Most definitions have a time aspect to it and most mean aged.

SO...

Creating an instantly seasoned skillet is kind of an oxymoron... so... the word MYTH is used to thwart the misconception that it takes TIME to season a skillet.

[shenue]

It worked. Let me say that years ago I bought a cast iron pan and ended up throwing it out because everything stuck to it. Hated it. But lately I've wanted to try again and of course now we have the internet with youtube to get info. So after doing a search here I ended up on this page. After watching the vid a few times and asking questions here, I bought a cast iron pan two days ago. This morning I scrubbed out the pre-seasoning, and followed sandstone's instructions. Worked great.Thanks!

[shenue]

Another question. I just bought a cast iron pan that was preseasoned by the manufacturer. I would like to do your method. What should I do to the pan first before I do your olive oil method? Should I scrub the seasoning off that was already done to it? Or simply follow your video instructions as if the pan was never seasoned? Thank you

[shenue]

Must butter be used everytime you cook after going through your seasoning routine? And I assume that the seasoning is supposed to be a one-time thing.

[SANDST0NE]

@shenue

I am not kidding I found this by chance. Try it yourself, and try variations and please come back and tell us what you discovered! And yes, I almost always cook with butter, and when I do that, I find I don't have to go through this process again, unless I want to because I used a lot of garlic and don't want that flavor in my next dish. Also, with butter I can gauge the heat as butter changes color in the pan.

Try stuff. What's the worst that can happen?

[cmgri496]

@SANDST0NE

It does work! I've been trying for so long and wasted so much power trying to fry an egg. Many many dollars went down the drain. I'm so glad you found this out my accident, because it benefits everyone who follows your instructions. Thank you so much. Was curious, how was it by accident?

Sincerely,

Jane

[SANDST0NE]

@cmgri496

Well, like everyone I was washing the pan, then cooking with butter... no go. Then washing the pan, then cooking with olive oil... again no go. One day I washed the pan, then thought I'd be smart and dry it on the burner... turned the pan brown... so I washed the pan, dried it with a paper towel, then put it on the burner and forgot about it until it started to smoke. Put olive oil on it because it burns at a higher temp but wanted to cook with butter. So then.. eureka!

[fairfate35]

This works amazing! Great idea...I was so skeptical before I tried it...But I'm eating my fried eggs right now that sip and slid in the pan. I did use my cast iron pan that i have seasoned in the oven 4 times already...so not much!

[IMKINDOFABIGDEAL13]

wha tdo you mean seasoning is a myth? what you are doing is seasoning a pan. my grandpa taught me this years and years ago but over a campfire.

[polimorfos]

Just tried this and it works! Thanks for sharing...

[SirTravers]

I've done this with every pan as I brought them home. Never have any problems with food sticking. Thanks a bunch.

[shakaama]

cast iron skillets are so cheap you should really buy an entire set of them. By set, I mean 1 for beef, 1 for pork, 1 for fish, 1 for other stuff. literally, they last a lifetime, which you can give to your kids when you die. With cooking only one thing in each skillet / pan you start getting flavoring added to whatever you're cooking.

[emmelj]

I just wanted to thank SANDSTONE for posting this video because I was racking my brain as to why food was sticking after following various methods of seasoning my cast iron skillets. I followed his tutorial, & my scrambled eggs were delicious & did NOT stick. For the 1st time, I watched my eggs glide over the pan.

[Jacob1986]

nice video! You should do a demo of the process for us. I was just wondering if extra virgin olive oil is ok? and does your process create alot of smoke

[SANDST0NE]

@Jacob1986

doing the demo would take more time. it works, try it. any olive oil is okay. i gave you the timer settings. if you follow this, should be little to no smoke.

[darrylhaynes]

were you ever a teacher?

[dmiller121]

THIS ABSOLUTELY WORKS!!! Thanks so much for finally ending my misery on cooking eggs! Seriously, this has opened up a whole new perspective on cooking with cast iron! THANK YOU THANK YOU THANK YOU!!!!!!!!!!!!!!!!!!!!!

[SANDST0NE]

@dmiller121

I guess it was you for whom I made the video. Thank YOU for the feedback. Made my day.

[thebestofall007]

the more you use the skillet the bettter it works...

[limpato]

@SANDSTONE thank you very much for your video.. This is what I do, first I put fry pan on gas stove, let it until hot and then I scrub olive oil to create thin layer, but I TURN OFF gas stove stove after that, just let it cooling down by itself and I scrub sometime if i found surface have not even or smooth oil. After 20 minutes I turn on gas stove again with medium heat, put butter and make omelet and well done. Is it OK to do like that ? 

[Modified67]

I've done all of this except the butter. I'll try it out.

[AMomentWithRachael]

Great video! I agree, it does work! I've done that for years when I get a new cast iron pan and didn't ever think to put it in words. Thanks for making a video I can send to people to help them understand! :)

[dpeach4]

I just tried your method and followed up by frying an egg with absolutely no sticking. It tasted fantastic too. Thanks for posting!

[GriffGruff78]

I essentially do the same thing, but I find that I get better results with canola oil rather than olive oil and if the first treatment after a thorough scrubbing is a mix of canola oil and vegetable shortening.

[SANDST0NE]

@GriffGruff78

Thanks for your comment. Very useful.

I find a lot of people just shelve their cast iron skillets because they don't grasp how quickly and easily one can make their skillet non-stick like teflon. I love using my metal utensils when I cook rather than plastic.

So everyone get out your old cast iron skillet, wash it, heat it, oil it, and ENJOY. Whole process takes five minutes!

[yes350yes]

Well I will find out in the morning is this all a bunch of crap or not as Ive been doing the overn seasoning route all day and everything still sticks. So I did your method and I have to admit that makes more sense than anything else about opening the pores up and rubbing the oil into it when its hot. So I did that tonight had the pan so hot it was smoking and in the morning I will try my eggs with the butter.

[SANDST0NE]

@yes350yes

It will work. But you could have done all of it in the morning, unless, like my girlfriend, you have to have every dish and pan clean before going to bed.  :-)

[yes350yes]

@SANDST0NE

Wow! That was so nice , workied exactly as you said basically had to chase the eggs around the pan. Also afterward I was able to just wipe out the pan clean with a paper towel. But I must say that I folowed up by cooking bacon in the same pan after the eggs and there was some leaving sticking to the pan from bacon. I didnt put any oil or butter in the pan before hand though as there was bacon grease , maybe I should have usede something. I had to wash it out with hot water scrub.

[subtlequest]

I needed this. Great Job Man! Hours in an oven just is overdoing anything. I knew it was a matter of heat and a layer of oil… you really helped by putting it into this video format. My wife and I both fried eggs in the new “preseasoned” pan and they stuck. I though I’ve got to find a way to make this right before we loose interest in cast iron. I followed your instructions and it worked exactly as you said it would. Do you always have to cook with butter or is that a one time step?

[SANDST0NE]

@subtlequest

No... you don't always have to cook with butter. The day you cook with something that sticks more than you would like, just wash, rinse, and repeat.

I don't have to mince around using utensils and teflon, I get to use REAL METAL utensils again, and frankly, I LOVE it. I use that same cast iron skillet almost daily for something, and I don't wash in very often, but the biggest advantage to all this is that we can wash it whenever we do want to, and no worries.

[SANDST0NE]

@godofm3tal1

BBQ sauce has WATER in it, and if you throw water in your pan when it ESPECIALLY hot as you say -- you are being ridiculous, of course you can make things stick if you really try. I was taught chemistry in college by the guy who invented teflon. It does have its uses.

[godofm3tal1]

@SANDST0NE but of course, you should drain it, re head it, and oil it down after the water is all evaporated.. ive never had to do this myself on my pan. but ive actually taken a D/A sander to it to smooth out the roughness, and then hand seasoned it on the stove till it was almost black, then bake seasoned it, took it out and fried some bacon in it, and let it cool before i ever started cooking anything else in it. I did that in one day, and was able to easily fry an egg the same day

[SANDST0NE]

@godofm3tal1

No doubt you are just a troll. D/A sander? Boiling water on cast iron?

And you took A DAY to get your pan seasoned before you cooked an egg... are you listening to yourself??? I wish I hadn't. I'm about to trash all your comments now that you've shown your true colors.

[SANDST0NE]

@godofm3tal1

BOIL WATER IN IT TO REMOVE ANYTHING THAT EVER STICKS?

Up to that point, I was listening, but this is just nuts. The whole point is to get things to NOT STICK in the first place.

If you bought a cast iron skillet at a garage sale, or you dropped something crazy in pan, my whole point is that NOT TO WORRY, YOU CAN FIX EVERYTHING in mere minutes. And if you follow my method, your pan IS "seasoned"... instantly. The idea it takes hours to do IS THE MYTH.