I made this video to dispel the idea that cast iron pans require a lot of grease to keep food from sticking. So long as a pan is seasoned properly and well maintained, it is virtually nonstick.

A few keys to seasoning cast iron.

1. Use it! Especially for baking as that really seasons it well. Things such as oven fried chicken come out unbelievably crispy in cast iron compared to glass baking dishes. Additionally, bake pizza, biscuits and cornbread in it. Even baking your Tuesday night chicken nuggets / fish sticks / crescent rolls / etc in it will help to improve the seasoning. The only thing I use non-stick cookware for is for really fluffy scrambled eggs or for simmering tomato sauces for hours. Everything else I cook gets done in cast.

2. Clean it properly. Clean it while it is still warm using good hot water and a vegetable brush if necessary, then dry thoroughly. When dry, give it a quick shot (1/2 tea) of canola oil just to coat, wipe with paper towel and store.

3. If something tragic happened and you need to re-season your cast iron, I find success by thoroughly cleaning the piece and drying it. Next rub it with a very light layer of Crisco. Place it in (lid on grill down) your gas grill on med-high heat (about 450-550 degrees) upside down so that excessive oil can drip off. Heat until it stops smoking and has a uniform appearance. Let cool well before trying to handle. I recommend the gas grill for this but if you’d like to test your smoke detectors, it will work equally well in the oven.

Good luck!

Duration : 0:3:16

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Skillet in the vid was seasoned from bare cast iron (it had 3seasons in the oven and 2 on top off stove) perfecty gloss shiney smooth patina all over and absolutely nothing sticks to it trust me

Peoples problems…
1 – how do i season to skillet?
2 – what do i use to season?
3 – how long do i season the skillet
4 – what the best way?
5 – how high the oven temp?
6 – when season pan comes out all sticky/gummy/tacky ect
7 – comes out uneven seasoned
8 – how do i clean it
9 – can i use metal spatula’s ect
10 – how many times do i need to season?
11 – how much oil (lard) to use?
12 – seasoning keeps flaking off?

Cast Iron Skillet
one trick is if the inside of skillet a bit rough and potted sand it down nice and smooth it helps in the long run (bcus if you have a few raised cast bits it take a long time to get the seasoning to the height of it so sand down to a smooth finish) but most cast iron skillets are pretty smooth to begin just for those few that are not..

also its about carbonizing the oil that what give it a non-stick coating but to do that some people on the web say between gas mark3 325f 170c- gas m5 375f 190c my opinion is gas m9 475f 240c think about it pre-seasoned pans will exceed all domestic oven temps,but people are right too you can season at them temps just means season them for longer in the oven,so build up thin layers

Seasoning Wok (Carbon steel) cast iron skillets sometimes over long period of time you can get a massive build up of patina,then some people say dont scrub rub or scrap ect the that well earned season but let me tell you there is such thing as too much sometimes like my good 10 year at least carbon steel wok had to sand it all down nearly to bare steel again almost it was geting out of hand so i ended up with that nice thin glossy season (patina) once again.that what great with seasoning youre own vessels thay can easily to repaired brought bac to life…

do’s and dont’s and myths coming soon

Duration : 0:3:29

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Duration : 0:8:4

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