[0:00] Whether you're new to cast iron or you have an old rusty one that you're
[0:02] about to throw away, like this sad, sad thing right here, then let me just
[0:06] stop you right there. Look, it's time to treat your cast iron right. Because when
[0:09] you do, you can turn this into, well, this.
[0:23] so look I get it cast iron can be super duper frustrating okay food can
[0:28] stick to it it gets rusty who wants to deal with that and you can
[0:30] just get a normal nonstick or whatever well first off nonstick's not the healthiest thing
[0:35] even though I use them all the time so the whole reason I did this
[0:38] video was because I left the cast iron pan outside for a week in the
[0:42] rain like for a week in the rain like you saw just a second ago
[0:48] it went from a rusty disgusting mess to like it was brand new all over
[0:52] again when you know how to treat cast iron it will last you pretty much
[0:56] forever assuming that it doesn't crack or break in half and when it's seasoned properly
[1:00] it's damn near non -stick let's just stick to the whole point here which is
[1:03] how to maintain season and even fix your cast iron now let's just do this
[1:08] damn thing shall we all right so let's start with this sad story right here
[1:11] now if you're not needing to de -rust or restore a rusty cast iron then
[1:14] you could totally skip ahead but I If you're not needing to de -rust or
[1:17] restore a rusty cast iron, then you can totally skip ahead, but I would really
[1:20] recommend watching this if you plan on keeping cast iron for a long time. Moving
[1:24] on. In case you didn't notice, this is a rusty -ass hoe. Now before we
[1:27] can season this, we need to get all this rust off. The stripping process can
[1:31] be done in a bunch of different ways, including an electrical current, but let me
[1:34] just say that I'm not going to purchase a car battery to clean my cast
[1:37] iron, alright? I found that soaking the cast iron in 50 -50 water and vinegar
[1:41] for an hour worked perfectly for my needs. You can also soak up to five
[1:44] hours if necessary. Now once this had a nice little acid - needs. You can
[1:47] also soak up to five hours if necessary. Now once it's had a nice little
[1:50] acid bubble bath nap, immediately sprinkle your pan generously with baking soda to neutralize the
[1:55] acid, then aggressively scrub this thing down every single square inch with a metal scouring
[2:00] pad, then optionally finish with some steel wool, you know, rinsing with water intermittently, until
[2:05] all of the rust is gone. As my mom would say, you need to put
[2:08] some damn elbow grease into it. Except she wouldn't say damn because she's a class
[2:12] act. Now once all your rust is gone, and I mean gone, which should take
[2:15] about five to ten minutes, immediately rinse
[2:22] again and dry well with a paper towel. It's okay if there's some black stuff
[2:25] on your towel, it'll stop doing that soon. Then place it over a high flame
[2:28] for a minute or until completely dry. Now if you don't have a gas stove,
[2:32] I had to go buy this thing, you can totally put it in an oven
[2:35] set to 350 for about five to ten minutes and that should help dry it
[2:38] out nicely. Okay, so now we're ready to season using oil, but you might be
[2:41] noticing something here. Your cast iron is dry, but now there's a thin veneer of
[2:44] rust after you're stripping and drying. It looks like it might not be a good
[2:48] spot. Just after you're stripping and drying, it looks like it might not be a
[2:52] good spot. Totally normal, and that is going to wipe right off with oil and
[2:55] stay off. But first thing you need is the right kind of oil. Now, out
[2:59] of all the oils, you know, you can use pretty much any oil. A lot
[3:02] of people like to use canola. I believe pure 100 % flaxseed oil works the
[3:06] best. Just make sure that it's not diluted with any other oils, and then it's
[3:09] the real kind, you know, the kind that's refrigerated. I know that it's a low
[3:12] smoke point oil, but that's kind of the point. Plus, it's a drying oil, and
[3:16] you need the fat to polymerize in order to create that nice, hard, and...
[3:23] glassy patina links in the description anyway so back to the cast iron that has
[3:27] a thin veneer of rust after drying it so we're gonna get that off right
[3:29] now squirt about a tablespoon of your flax oil onto either side of the cast
[3:33] iron doesn't matter and then wipe your entire cast iron using a paper towel and
[3:36] that oil you can apply more if needed and make sure to even get the
[3:39] handle and all that good stuff the walls the sides of your cast iron get
[3:43] everything now that it's wiped down and coated in oil get a fresh paper towel
[3:46] and wipe everything off really well and now it should be totally rust free and
[3:50] wipe everything off really well and now it should be totally rust -free. Now we're
[3:55] ready for the easiest part. We're ready to season it. This is the procedure you'll
[3:59] now use every time that you season a cast iron that is fully ready to
[4:02] season. Start off by applying a generous tablespoon or so of flaxseed oil and rub
[4:06] down every square inch of your cast iron using a paper towel. You know, applying
[4:10] more as needed. It's okay to have a little bit of a thick coating here
[4:12] and like I said before, ensure you're coating everything including the handles and the walls
[4:17] and the sides. Don't skimp here. Trust me. So now you've got an oil coated
[4:21] Besides, don't skimp here, trust me. So now you've got an oil -coated piece of
[4:25] cast iron. Now you're gonna take a fresh paper towel and wipe it all off.
[4:29] Yes, again, even if you just wiped off the rust, I know it seems redundant,
[4:33] you only want an extremely thin layer of oil. So legit, wipe it all off.
[4:37] There's still a nice thin layer of oil there, I promise you, don't worry. Then
[4:40] just place your cast iron in your oven on a rack upside down with foil
[4:44] laid underneath to catch any drippings, although I might mention that it should not have
[4:48] any drippings at all if you wiped it out correctly. Then just turn your oven
[4:52] on. any drippings at all if you wiped it out correctly then just turn your
[4:56] oven to 500 degrees fahrenheit or 260 degrees celsius or you know as high as
[5:00] your oven goes and once it reaches that temperature then set a timer for one
[5:04] hour now once that time is up turn off the heat and let the pan
[5:07] cool down with the oven until you can handle it with your bare hands you
[5:10] know probably about an hour and a half or so now you have a nice
[5:12] seasoning coat on your cast iron now if you want a good seasoning then you
[5:16] should really repeat this one more time and if you want an absolutely impeccable seasoning
[5:20] you can repeat this up to five or six times a good c impeccable seasoning
[5:24] you can repeat this up to five or six times. A good seasoning not only
[5:28] keeps your cast iron in amazing condition but it should almost have nonstick like qualities
[5:32] to it and it should have a nice glossy glass finish and now you have
[5:35] a beautifully seasoned piece or pieces of cast iron but first let's season our eyes
[5:41] with some b -roll
[5:58] all right guys and that is it so cast iron it's it's pretty it's really
[6:03] easy doesn't take that much hands -on time you know it's I know people don't
[6:07] want to spend the time but the reality is 99 % of that time is
[6:10] literally just sitting in the oven you just got to rub some oil on it
[6:13] super easy unless you're restoring it in which case that's gonna take a little elbow
[6:16] grease you know oh fun fact my new editing bay came in I don't know
[6:20] why I'm calling it an editing bay it's mostly just a kind of like a
[6:23] desk with a new desktop but I got a new iMac It's mostly just a
[6:26] kind of like a desk with a new desktop but I got a new iMac
[6:29] and I just want to thank you guys for it because I I've wanted to
[6:32] edit my videos and photos etc on an iMac for a long time and I
[6:36] know PC people are gonna come in here and be like PC is better well
[6:39] look I don't have an argument for you to be honest it came to me
[6:42] faster than I thought it was and it is because of the support of you
[6:44] guys and I just want to say thank you so so so so so much
[6:46] for all the support that all of you give me and subscribing and interacting with
[6:51] me and sending me all the stuff that you make which don't forget to do
[6:53] that Instagram and Twitter and all that jazz is in the description All the stuff
[6:56] that you make, which don't forget to do that, Instagram and Twitter and all that
[6:59] jazz is in the description. Wow, that was very shameless, right in the middle of
[7:02] me being thankful. It's right over there. I don't know. I don't even know if
[7:07] the camera can see it, but it's over there. But anyway. What was I
[7:12] saying? But anyway, if you enjoyed this video or you learned something, leave a like,
[7:17] subscribe, and I will see you next week. Every time I say next week, I'll
[7:22] see you in the next video. How should I do the, how should I start
[7:24] doing it? Help me out, okay? How should I do the, how should I start
[7:28] doing it? Help me out, okay? Leave a comment if you have an idea on
[7:31] how I should start doing the outros. See you later. Laters. Laters, kid, kiddo.
[7:37] Laters, dudes. It's not, alright, we're done.