Cast Iron Maintenance Care

Basics of cleaning and maintenance of cast iron cookware. I will post several videos on seasoning, removing rust, ect... This is just the basics on how to keep your cast iron looking good and well seasoned. At the end of the video, it cut-off at "What is seasoning" - This is a message I sent to fellow YouTuber, MinhSaChau, explaining the term:

When a cast iron pan is completely bare - with no oil or anything on it - It will be gray in color, like gun metal.

When it is in this unprotected state, any small amout of moisture, humidity or water will cause it to rust... and rust rather quickly.

"Seasoning" means that layers of oil have been allowed to bond to the metal. The more layers of oil, the better the bond is... This is what seasoning is... The more you cook with your pans, the more of these layers of oil/coating will build-up and protect that gray metal.

A pan that is well seasoned will be very black and smooth in color. It will be as good or better than teflon-coating as far as non-stick performance. : )

I have another video that will help show this - what seasoning and non-stick performance of even just a little seasoning can do.

Category:

Howto & Style

Tags:

• Cast
• Iron
• seasoning
• Care
• Maintenance
• Sea
• Salt
• Koshering
• No
• Soap!
• tastygarlic
• Chef
• MinhSaChau

[vintgeaeagle1]

so we don t use any cleaning product besides salt on the cast iron. what about after cooking red meat in them? just wondering. oh and i love tht this great video is made by a guy. your wife must love tht you clean so well. and lastly SAVE WATERRRRR! geez, the rest of america is in a drought. stop being selfish. SAVE&RECYCLE PEOPLE!

[tastygarlic]

@vintgeaeagle1 I have had a lot of comments about my water use - And I will commit to doing a better job at keeping water use in mind.... As far as the skillets and meat/other food - Because you should pre-heat the pan before cooking, as long as the pan is clean/wiped-out and oiled - no germ will survive being on an open burner for five or so minutes as the pan gets up to cooking temperature.

[sconseters]

Total waste of water dude! Shut off the faucet!

[tastygarlic]

@sconseters LOL...

[dontlikenumbers]

Hello Friend! I have to tell you that I have really learned so much from you!

I need your opinion on something. I have heard that to remove deeply pitted rust from cast iron, that you can either bury it in hot coals in a fire pit or put it in the oven and turn the self cleaning cycle on and the rust turns to powder as well as stripping off any old seasoning so you can start again. Do you have thoughts on this? I have monster rusty pitted pan awaiting your orders, lol.

[tastygarlic]

If there is just a little rust staining in the pan after the whole strip-down and salt scrub, that's fine. Just do the stovetop seasoning procedure as quickly after the salt scrub as possible (heating to dry first, then adding the oil, wiping-out, oil, ect...) the first several wipes will pull a lot of nasty rust on the towel, and then gradually decrease and start taking the seasoning as you go... it's a project so plan it around a saturday. Very well worth the results, and saving the pan. ; )

[KingSparta2]

He Also Heated The Stove For Like 4:30 Seconds.

Olive oil is not a good idea, lard, pork fat is better.

The Salt Idea Is Better Than Brillo Pads, However.

One thing to note you can you can always use the pan as a weapon, Aluminum pans no so much.

[wantsomecoffee]

thanks for this video, it saved my cast iron!

[soulelegance]

Great video!! Thanks a lot.

[pnau]

so sad the waste of water