Cast Iron Rust? Fix It Fast!
45sShows a relatable problem (rust) with a clear before/after that hooks viewers needing a solution.
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This video offers a concise, step-by-step guide to cleaning and seasoning cast iron cookware, covering both new pans with factory residue and older pans with rust. The presenter demonstrates how to remove machining oil and rust, then apply thin oil layers for a durable, non-stick seasoning.
Chapters
[00:00]
Introduction to cast iron
Cast iron can be fantastic but also a pain if not properly maintained. Shows used pan with rust and new unseasoned pan with factory soot.
[00:12]
Prep: wash and dry
Preheat oven to 100°C. Wash pans with hot soapy water and a scourer to remove machining oil and rust. Dry with paper towel, then place in 100°C oven for 10 minutes to ensure they are completely dry.
[00:57]
First seasoning layer
Apply a very thin layer of high-smoke-point oil (e.g., grapeseed, canola, peanut, rice bran) to the entire pan, including handles and underside. Avoid olive oil. Return pan to oven at 100°C, then ramp to 250°C and bake for one hour. Turn off oven and let pan cool for 3–4 hours.
[01:57]
Repeat seasoning
Repeat the oiling and baking process at least once more (recommended up to 5–6 times) for a perfect, long-lasting seasoning. After cooling overnight, the pan will be darker and develop a non-stick surface.
[02:38]
Maintenance tips
After cooking, clean with hot soapy water, dry thoroughly, and apply a light coat of oil before storing. This routine keeps the cast iron non-stick and durable for years.
With proper cleaning and repeated seasoning using high-smoke-point oil, cast iron pans become naturally non-stick and can last a lifetime. Consistent maintenance (hot soapy water, thorough drying, light oiling) prevents rust and preserves performance.
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Tutorial Checklist
1
00:12
Preheat oven to 100°C. Wash cast iron pans with hot soapy water and a scourer to remove machining oil or rust.
2
00:40
Dry pans thoroughly with paper towel, then place in 100°C oven for 10 minutes to ensure they are completely dry.
3
00:57
Apply a very thin layer of high-smoke-point oil (e.g., grapeseed, canola, peanut, rice bran) to the entire pan, including handles and underside. Do not use olive oil.
4
01:30
Return pan to 100°C oven, then turn oven up to 250°C. Bake at 250°C for one hour, then turn off oven and let pan cool for 3–4 hours (or overnight).
6
02:38
After use, clean with hot soapy water, dry thoroughly, and apply a light coat of oil before storing.
Study Flashcards (6)
What temperature should the oven be set to for the initial drying step?
easy
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What temperature should the oven be set to for the initial drying step?
easy
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100°C.
00:28
Which oils are recommended for seasoning cast iron?
medium
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Which oils are recommended for seasoning cast iron?
medium
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Grapeseed, canola, peanut, rice bran, or any high-smoke-point oil. Do not use olive oil.
00:57
Why should olive oil be avoided for seasoning cast iron?
medium
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Why should olive oil be avoided for seasoning cast iron?
medium
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Because it doesn't reach a high enough temperature to polymerize properly.
01:14
At what temperature should the pan be baked for the seasoning layer, and for how long?
easy
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At what temperature should the pan be baked for the seasoning layer, and for how long?
easy
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250°C for one hour.
01:30
How many times should you repeat the seasoning process at minimum?
hard
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How many times should you repeat the seasoning process at minimum?
hard
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At least once more (two layers total), but up to 5–6 times is recommended for perfect seasoning.
01:57
What is the correct way to clean a seasoned cast iron pan after cooking?
medium
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What is the correct way to clean a seasoned cast iron pan after cooking?
medium
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Wash with hot soapy water using a scourer, dry thoroughly, and apply a light coat of oil before storing.
02:38
💡 Key Takeaways
⚖️
Cast Iron Challenges
Sets context that proper maintenance is key to enjoying a non-stick, long-lasting pan.
📊
Choosing the Right Oil
Practical tip: avoid olive oil because its smoke point is too low for seasoning.
00:57
🔧
Oven Temperature and Time
Specifies exact baking conditions (250°C for 1 hour) crucial for successful polymerization.
01:30
🔧
Long-Term Maintenance
Simple post-cooking steps (wash, dry, oil) that prevent rust and maintain non-stick surface.
02:38Full Transcript
[00:00] So cast iron and seasoning cast iron. Cast iron can be fantastic. It can also be a real pain if you don't look after it properly. So there are two examples here. This is a used cast iron.
[00:12] I've had it a while. I've been looking after it last time I washed it and it's gone rusty. And this is a brand new cast iron. Never been seasoned straight out of the forge. And you can see it's dirty. It's still got the suth on it from the original factory. So the first thing we need to do
[00:28] is set the oven to 100 degrees. Now what we're going to do is we're going to wash these under hot soapy water with a scourer. And we're going to try and get all the machining oil off this one
[00:40] and all the rust off this one. Once we've got that nice and clean, we're going to dry this off of the paper towel as well as we can. And then we're putting it into a 100 degree oven for 10 minutes to make sure they are super, super dry. Once they come out of there and they've cooled down a bit,
[00:57] we start the seasoning process. So here I have some beeswax with it's made into a balm. It's also got some right grape seed oil, I believe. But you can use pretty much any high-tempoil to do this part. Grape seed oil, canola oil, peanut oil, rice gran oil. All of those will work well.
[01:14] Whatever you do, don't use olive oil though. The temperature doesn't, um, doesn't go hot enough. So we're going to put a really thin layer of this balm or this oil onto the whole pan. We're going to make sure we do the handles, the underneath, everything, same with the one that's already been
[01:30] seasoned. And then we're going to put it back into that 100 degree oven and you're going to turn your oven on as hot as it will go. So in my case, the southern goes up to 250 degrees Celsius. So in the oven at 100 degrees, up to 250, once it gets to 250 and leave it in there for an hour,
[01:45] and then you're just going to turn the oven off and you're going to leave it. It's going to take about three or four hours to cool down. And then effectively you've got one layer of seasoning on there. Now at that point, you can do it again, which I highly recommend to twice. And you can do that
[01:57] up to five or six times to make sure that it's perfectly seasoned. All right. So these are both coming down to almost room temp. They're still a little bit warm, but you can see the color change from this raw pan to now. And even this has gotten a lot darker. So from here, you're going to repeat
[02:14] those steps again one more time minimum like I was saying, but feel free to go three, four, five times even. A little really light white of oil that oil that you're using back in the oven, turn on
[02:26] to 250, an hour at 250, and turn off and let it cool again overnight. And that's it. Then when you're looking after these, just hot soapy water, dry them really well, and then a little light oiling
[02:38] before you put them away. And these things will last forever. And they'll be pretty much nonstick too. Thanks for watching guys. Back on Sunday for another recipe. And hopefully we're going to start doing a few more of these kitchen tips and tricks, moving forward. So like if you learned something in
[02:51] the subscribe if you're not, and we'll see you soon. Peace.