Solved! The Easiest Way to Fix Flaking Seasoning on Your Cast Iron

29 Replies to “Solved! The Easiest Way to Fix Flaking Seasoning on Your Cast Iron”

1. Good video. I am going through this with my favorite pan now.

2. Oh good! I thought I was a bad person!????

3. Wow. Thank you Sir!

4. Can you use bacon lard to restart the curing?

5. Every morning I use a small no name cast iron skillet to cook my breakfast. Before I eat my breakfast I do the steam clean under hot water in the kitchen sink, dry it, heat it up on the burner and put a coat of grapeseed oil on it wipe off the excess and leave it to cool. Easy to do when doing it in my kitchen. Question is what do you do if I'm on a three day camping trip and only hot water I would have would be dunking it in a pot of hot water? How do you care for your cast iron, how did cookie do it out on the trail? Did he just clean it with a handful of dirt? Is that what I should do then heat it back up and oil it?

6. I love my cast iron cooking utensils. As always this is very good advice. Thank you for the well-described direction on how to repair flaking on cast iron. I have listened to your advice for a long time but this was new for me as to how to use the right lard or oil to properly season my cookware. God Bless you and Shannon and the dogs. Best Regards..

7. ????????????

8. Hello, I'm watching you from Russia… I really like your videos =)????

9. Just cook through it. It still cooks just fine. It's not over-seasoning or acidic foods, it's just hard cooking. My cookware is there to serve me, not the other way around.

10. Still using my mommas skillet. 60+ years of "seasoning" in that darling! The outside has a good 1/8 inch of build up upwards the rim! An ole Wagner ware one. Couldn't give me enough money to let her go!

11. Hi Kent…I own your first cookbook and recently made that great Frito Pie recipe – so good.
    On your Cast Iron seasoning video, I do much the same as you do. I will try Grapeseed oil…I normally reserve my bacon grease oil, store in the fridge so it solidifies, and use that for seasoning fat coat. Bacon fat makes a durable season coat too and I don;t have to buy a bottle of oil.
    Something I did want to mention…when you put that skillet in the hot oven to begin the seasoning process…bake it for 13 – 15 minutes…remove it from oven and wipe with a clean cloth one more time. That will remove that "pooling" of oil that bleeds out and will have a much nicer, even seasoning finish. After that wipe, return to oven and finish the process.

12. Where …is….Cowboy Hat?

13. Thank you so much for your wit and wisdom!!!

14. Great tips. I love my Stargazer it's my go to skillet!

15. A min of 8 seasoning with avocado oil. Friend of mine grandmother passed he gave me all of her cast iron pans ???? in the late 70s still use them today ❤ I think of Mrs mills every time I use them ????

16. How long do you leave it in the oven?

17. Thanks for another great video filled with such useful information. I have one pan that is 90% glossy and smooth. It has little raised points for the other 10%. What are those and how do I fix it?

18. Had a couple that paid me to house sit for them because they had a fear of being burglarized whilst they was gone.
    Absolutely boring job!!!
    Was happy to see that the kitchen was full of cast iron, that is until I looked a might closer.
    Some were gummy, some were flaky, all needed help.
    They were so bad, I just run to the garage and found some sandpaper, that's how bad I'm talking.
    Took me four days to get all of their cast iron done in four ovens packed full, but at least I was able to fry up an egg and cook up some cornbread without any trouble.
    They didn't know anything about it until I had done gone, then they called all over creation looking for me, so when I found out I just headed back over there.
    First they thought I had done bought them new cast iron, but no way I would've replaced that much cast iron for anybody.
    But I told 'em what I'd done and they said too bad I'd done all of their cast iron cause they wanted to see what it took to transform cast iron like that.
    The next time I seen this couple, they had done come up with a plan, they invited me to go on a road trip with them as their guest while they done some antiquing.
    We ran across some impressive cast iron pieces on this jaunt, a two day trip that turned into two weeks and one day.
    When we got back, they asked me to stay and show 'em how to do it up right, so I did.
    Also gave them regular care advice and told 'em to choose just one of their skillets to use for cooking up spaghetti sauce in to save the season on the rest of the cast iron, they chose two sizes for that.
    Anyways, I'm talking nice cast iron when I got done with 'em.
    They were so impressed that they told me to pick one, but they were all so great I couldn't choose.
    So they put numbers on pieces of paper in a bowl and had me draw one out, and the cast iron with that number would be mine.
    Well, let me tell ya right now, they'd done gathered them cast iron pieces into sets, and just so happened that the three I liked most was grouped together and that's the set I got.
    Thought it was my lucky day, that is until we sat down to have a cup of tea and I innocently picked up the numbered piece of paper that I had drawn out and found it was actually the number of a set I liked the least.
    I thought it was really nice of 'em to do that, but onced I got home, I found out how nice they really was, because the husband had put the cast iron in a box for me and set it off in the floorboard of my truck.
    The set I got was a 12" skillet, a 16" camp skillet and a grill skillet, told ya they were nice pieces.
    But when I looked off in there I was surprised by two sizes of cornstick pans and a sectioned cornbread skillet, and then there was an envelope off in there with a thank you note and a rather large tip.
    They turned out to be mostly impressed by the fact that I was so young, at that time anyways, and knew so much more about caring for cast iron than they did at their more seasoned ages.
    I'm surprised that so many folks don't have a clue as to how to care for a cast iron skillet, and even more surprised at how many folks don't have one, not to mention the folks I've encountered that don't even know what a cast iron skillet is!!!

19. I seen a comment somewhere one time and it said if it flakes off then it was never seasoning. Sounded not quite right to me but to each his own.

20. Thanks for teaching me so much.

21. Happy Sunday to all. God bless you and Shannon. Thanks you you sharing your wonderful knowledge

22. Thanks for the great video

23. I believe the quality inspectors walked off the job on this one lol, I was curious do you have a video on cast iron build up, my stove uses propane so there are bits of crusties built up on the outside and bottom it's not food and it's like the seasoning got too thick and hardened

24. Cook sausage on the even days, and bacon on the odd. Do this for two months, then see a cardiologist. ????

25. Lol them pups worked hard supervising this video. They worked up an appetite ????

26. Good Info Kent
    Still cooking with MAMMA s Cast Iron
    Love Good Food Cooking ????????

27. Love my breakfast from my cast iron skillet for sure. Eggs just taste better

28. Dude, Can you please tell my mom that when you put sharp knives in the dishwasher that they are not sharp knives anymore?

29. how long in the oven?

Comments are closed.