Ultimate Pan Care Guide - Cleaning & Seasoning Cast Iron & Carbon Steel
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- čas přidán 16. 07. 2024
- Love the idea of cast iron but a little iffy on the care? No worries! Nathan's here to run you through everything you need to know to keep your carbon steel and cast iron pans in tip-top seasoning shape.
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Chapters:
0:00 Intro
0:26 NEW TOQUES
0:46 All about carbon steel and cast iron
1:43 Cleaning your pans
5:02 Pan storage
5:45 What IS seasoning?
8:00 What oil to season with
9:36 How to season your pan
10:35 Seasoning from scratch
13:10 What good seasoning looks like
13:27 Outro
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Love the pets!😊. I learned to season my pan from an Asian friend. Chop up green onion, put a few tablespoons of oil in pan and then stir fry till the green onions are dark brown. Throw out and start cooking. I’ve done this in my carbon steel pans and my cast iron. Regular cooking keeps the pans seasoned. After cooking I used to use grapeseed oil to keep the pan from rusting, but now use a beeswax oil mix. Turn stove on and wipe the beeswax stuff on…done! All the cleaning tools you mentioned are very good, especially the chain mail.
I'll have to give that a go!
@@KnifewearKnives it’s worked for all my pans. I have never fussed. I have three carbon steel skillets, a wok and one cast iron. The pans are now between 5 and 20 years. No problems. And doesn’t take a PHD or smoking up the whole house to do it.😊
generally on woks I used avocado oil for the initial seasoning and season on the stovetop. After that you basically season it every time you use it. For cleaning I just use the traditional bamboo brush, works like a charm.
I haven’t used cast iron in years, but I’ve been eyeing the smithy 12” for a while now and I’ll likely pick one up soon, I’ll have to give the seasoning stick a shot.
Awesome! No joke, the Smithey is the best cast iron pan I've ever used, even compared to antiques and other high-end brands like Finex.
Great video!! I learned quite a lot from you guys. Thanks a lot for sharing all that knowledge!
If you ever want to cover this, I realised that new cheap cast iron (langotina for instance) have a way ruffer finish because they aren't finished. I happened to get one of those and i took a grinder with a sander ring to polish it before starting a seasoning from scratch. It was as good as a premium one afterword. I did a little buffing (I do love that tool!) on another cast iron pan that was spotted from rust and now the botton is way smooter. Fortunately, Knifewear only sell great smooth finished cast iron pans.
I'm glad you enjoyed it!
That's super cool!
I learned about seasoning on cast iron when I was a kid at my grandmother's farm in east Texas. She also had a cast iron stove, wood fired. She used suet to season her pans; it worked very well. She also cooked corn bread in the same skillets. Cooked the bread first then cooked the meal with no cleaning in between. She would use one of those skillets to whack one of my uncles from time to time. You didn't mess with Grandma especially if you wanted to eat. Good luck finding suet; most of it goes to making bird feeders.
Michael C
Suet is fantastic! My local butcher has it sometimes.
I swear by cast iron. Some of the cast iron pans are antiques yet still are fully functional. There is a little more work to maintain and cook and clean but it is the effort for your longevity. The chems in non-stick cookware (forever chemicals - pfac) are pernicious to your health. Aluminum leaches into the food. Cast and stainless are the way to go.
Love my cast iron I've tried a bunch of different oils best luck has been with grapeseed oil so far I am curious about the seasoning stick. New to carbon steel have been struggling a bit to get my wok more non stick. Nice to see some one say to actually clean it I find it takes longer to build up seasoning but the seasoning is much better in the long run had had an 8 in round castiron griddle seasoned with flax seed then used a tonne to cook eggs just wiped clean each time seasoning was amazing super non stick and then all the sudden it started to flake and stick had to start over.
I definitely find woks to be more work!
The seasoning stick is pretty interesting. I find the seasoning is tougher and longer lasting, which is the main reason I like it so much.
For thr Yamada pans, did you say to burn off the factory oil at 500F for an hour?
I have another carbon steel pan that needs to be seasoned. Thanks for the info! 👍
Yes, that's correct!
What’s your opinion on modern cast iron and older/antique cast iron? I find that modern cast iron has a rougher surface area and takes more work to get it to the “non-stick” phase.
As you noticed, vintage cast iron is usually much smoother. Some modern brands like Smithey spend a lot of time and money polishing their pans to achieve similar or better smoothness in order to make them as nonstick as possible.
Lower-coat modern brands like Lodge tend to be much tougher to keep costs down. It just comes down to what you can find or afford, but much prefer the smoother pans!
how do i know if i have seasoning or a thin layer of burnt food? i see many woks have this uneven layer that kind of looks like mine but its only at the rim, the middle of my wok is still fairly smooth and shiny
A good scrub should tell you! Sometimes oil will build up in an uneven layer, especially on carbon steel pans. As long as it's not in the cooking area, it's no big deal!
Thoughts on pre-seasoned cast iron pans like Lodge/Pampered Chef?
They're great! They tend to be tougher and stick more than vintage or high end cast iron, but they're still excellent to cook with!
Hopefully this doesn’t seem like a silly question but I’m genuinely curious. I’ve noticed many of the videos feature electric stoves. Here in the U.S almost every expert level cook, former chef or chef would only ever use a gas stove. Is there a different philosophy in Canada?
Good question! Gas is also super popular here, it's just personal preference. I find my particular stove heats up very fast adn does pretty much everything I need it to. For me, a large barrier was the requirement of a hood vent for a gas stove, which the government requires us to have. I want one, but it doesn't work with my current kitchen setup sadly!
Thx for this. Can you also do an episode on aluminum? Just got an Agnelli and I’m new aluminum. Thx
I've honestly never used aluminum, I'll check it out!
@@KnifewearKnives thx. Agnelli brand seems legit. I also just got a cast aluminum roaster. Still, am completely new to aluminum
Aluminum leeches into food & leads to increased potential for brain plaques as you age. Many people are removing all Aluminum products for food cooking, storage, etc.
I’ve got rust on the bottom of my cast iron pan. Is that bad? Can it be removed? Thanks!
it can definitely be removed! There's a lot of good videos on that, but bar keepers friend and a little elbow grease should work!
How did you attach the knife magnets to the tile backsplash?
Hey, I show how in this video!
czcams.com/video/a2bMfTgaUFI/video.htmlsi=TRYaauicTWnJYRqT
Love the cat dad vibes!
Thanks man!
Don't use lard or any other kind of animal fat, or coconut oil for seasoning. It's all very saturated, you can tell a fat is highly saturated by how solid it is at lower temperatures. The animal's diet does not matter, you wont find a single example of animal fat that does not go solid at lower temperatures.
+1 for the chain mail glove and cleaning instructions. The only thing here is that i would skip the oil step if you store it longer, as it can become rancid. But heat to dry doe sure.
-1 for the seoning. DO NOT heat it above the smoke point. Thin layer of grapeseed, sunflower or canola is okay too. Put on, wipe off and put it in the ov3n just under the smoke point. If it burns you destroy thr polymer and carburize it. Might have to repeat a few times.