Question, once an iron skillet or griddle develops that sticky film you mentioned, is there any way to get rid of it and bring your skillet/griddle back to it's wonderful state.
May 17, 2011, 6:55 pm
I heard that flax seed oil is best. What do you think about that?
May 17, 2011, 10:51 pm
Meg - once the skillet is sticky use hot water, soap and scrub. Then you will need to start from the beginning to season the skillet. Sondra - flax see oil is a fairly expensive polyunsaturated fat known for its omega 3s. I don't recommend it for seasoning pans. Saturated fats work much better.
May 18, 2011, 7:14 am
I’d definitely love to see a video on how you render lard. How to store it, use it and a little bit about health benefits of lard versus other oils. And how you keep and use cracklings. Thank you!
May 19, 2011, 9:00 am
What about a video on how to sharpen knives? I'm getting tired of having to beg my son to do it for me, and he rolls his eyes better than he explains.
May 19, 2011, 12:00 pm
Two of my cast iron pans are peeling inside the pan. Is this bad? Also, I use olive oil with a reusable rag. Is olive oil an ok oil?
May 23, 2011, 1:42 pm
Sharon, Peeling is not good. Olive oil is not the best lubricant. A solid fat is much better. I would recommend scraping off the peeling parts and start over; begin seasoning the skillet as instructed in the video - heat, fat, smoke cool. Several rounds will be needed.
May 23, 2011, 2:19 pm
Thank you!! This made it so simple!
May 27, 2011, 11:47 am
Thanks for this video! I was given a pre-seasoned cast iron skillet for Christmas and haven't used it yet. I was told that I still need to scrub it thoroughly before I start using it because all cast iron skillets come with a waxy film on them even if they're pre-seasoned, but wouldn't this take off the seasoning? Any advice on using a pre-seasoned skillet would be much appreciated!
June 19, 2011, 2:20 pm
Hi Rebecca, I would treat the pre-seasoned skillet exactly the same. Scrub it well then season it as we show in the video. Since it is new and pre-seasoned it will likely only need one round of seasoning, not 3.
June 21, 2011, 8:38 am
I have a cast iron pan, and love it. Now the bottom of it and the handle have soutlike that rubs off onto my hands. Is this what peeling is?
June 28, 2011, 6:11 pm
Hi Mac, Might want to take some steel wool and rub all of the peeling parts, then season the bottom and the handle with some fat.
July 3, 2011, 9:37 pm
Does this method also work for seasoning a wok?
April 4, 2012, 8:12 am
Brenda, YES. I've seasoned many woks this way.
April 4, 2012, 1:24 pm
Would love a video on caring for stainless steel cookware! Ours have stubborn stains that we can't seem to get off. Already tried a cleaning paste (i.e. Bon Ami).
April 7, 2012, 10:08 am
In our area you can buy Lard in the Mexican section. Would that lard be good for seasoning.
October 19, 2012, 1:50 am
Kathy, Lard works best! Be sure to find lard that has not been bleached and refined (should have a clean pleasant, but animal-ish smell)
October 20, 2012, 7:57 am
The bottom of my skillet is rusting. Do I season it as well? What can I do?
December 29, 2012, 8:12 pm
Yes Lisa, if the bottom is rusted season it with a light coat of fat. In future always dry the skillet completely on the stove and you shouldn't have further rusting problems!
December 30, 2012, 6:09 pm
I was taught to use half a lemon and kosher salt to get rid of any rust or sticky build up then season like normal it works bc I got a cast iron pan from a flea market an scrubbed the pan with the lemon and salt an it worked
February 26, 2013, 2:30 pm
Hello from a devoted follower. Can you recommend what brands of cast iron skillet might be best?
May 16, 2013, 10:12 pm
Can a thoroughly rusted cast iron dutch oven be saved?
May 17, 2013, 12:38 am
Karen, the Lodge brand is perfect and inexpensive, we have one in our amazon store. Sue - YES definitely!
May 17, 2013, 6:55 am
I just tried to season my cast iron dutch oven and I used left over bacon grease I had collected. I rub both inside and outside of the pot as well as the lid. I turned it upside down in my oven and set it to 350 degrees. I baked it for 1.5 hours. When finished I have a very sticky residue all over the pot and lid. What did I do wrong??? Should I try to bake it again as is or strip the pot clean and start all over again?
June 10, 2013, 7:53 pm
don't you want to get the rust off the pan first?
January 18, 2014, 12:29 pm
Hi David and Deb, Bacon grease has too many other elements in it. I would scrub the pan clean and start over. Use lard. Deb - the rust should come off with an initial wipe or two of fat and cloth on skillet.
January 20, 2014, 9:02 am
Would peanut oil be a good choice for seasoning?
November 20, 2015, 8:46 am
Hi Dave B. The saturated fats like lard or coconut oil seem o burn into the pans much better than oils (which often leave the surface sticky)
November 20, 2015, 11:14 am
Karen sandy. If you can find Wagner brand skillets at flea markets, etc. They are what my family has used for 100 years. I have 3 sizes and a large pot that been handed down from ancestors.
September 29, 2016, 11:01 am
Hi, i just bought a new cast iron, do i have to seasoned it before using? also in seasoning in stove do i need to put oil on the bottom to season it directly with fire? thank you
December 21, 2016, 11:03 pm
Hi Ian, You need to check with the manufacturer of the skillet. Many modern cast iron skillets come pre-seasoned so you won't need to do anything! I would not oil the bottom and put it in the oven. Really dangerous. Plus you will never be cooking food on the bottom of your skillet.
December 22, 2016, 10:09 am
Hello, I received a new Lodge 10in Cast iron skillet for Christmas and this is my first one. I'm in the process of seasoning it for the first time with lard and was curios how often I should rinse-clean and re-season it? I am also an avid and fisherman and will be using it often. Any advice or help would be great! Happy New Year & God Bless!
January 2, 2017, 3:53 pm
Once a year for me. With the quick stove top in between when things start sticking or the acidic things cause sticking.
January 20, 2017, 12:20 pm
Tips: Don't be tempted to use bacon grease to season your pan like I did. Although, it appears just as good as lard, the salt or something else causes the coating to peel off, in time. Lard has always worked best. Repeat the oven method 5-6 times for a really aged and smooth coating. Further, I bake mine upside-down, allowing excess to drip off, instead of collect in the bottom.
November 14, 2017, 11:36 am