Rebuilding and Seasoning Cast Iron Cookware: Tips and Techniques

I really like it is something that is really good for cast especially if it's cast that you're having to reese's and restart over say it was full of rust and we had to get all that other and we're building seasoning up from the burr product to where we want to start that good finish that is flex seed oil now it is really good at a high temperature it bonds to cast iron really well and it will make you a slick hard finish so if you're just starting out with a piece of iron that's new or that you've had to refurbish to get the rust out of or clean because something stuck in it real bad and you threw it in the fire start with this flaxseed oil same principle just today I've bought them sides same way in a Dutch oven if you're having to do it now I will tell you this is more expensive than this and sometimes I can't find this but I will tell you this you can go to the health food store get you some of them flaxseed caplets take you about three of them cut the ends of them off squirt them in there you got flexi dough the reason I like to use that is like I said start that good base get you a good foundation of seasoning that you're building up and it will start to dark and it was starting to get slick but after that I'm probably gonna go back to using this olive oil because it is cheaper for me to use but you can always rely on this so stuff if you're having something that's flaking off due to you cooking a really acidic food or something that's got a lot of acid in it and you see it begin to turn loose some of your seasoning on the outside go back to using that flaxseed oil build that seasoning up you get her back where you wanna go to this olive oil every time every day it will be good.

Building a Foundation with Flaxseed Oil

I've been using this flaxseed oil for a long time now and I really like it is something that is really good for cast especially if it's cast that you're having to reese's and restart over say it was full of rust and we had to get all that other and we're building seasoning up from the burr product to where we want to start that good finish that is flex seed oil now it is really good at a high temperature it bonds to cast iron really well and it will make you a slick hard finish so if you're just starting out with a piece of iron that's new or that you've had to refurbish to get the rust out of or clean because something stuck in it real bad and you threw it in the fire start with this flaxseed oil same principle just today I've bought them sides same way in a Dutch oven if you're having to do it now I will tell you this is more expensive than this and sometimes I can't find this but I will tell you this you can go to the health food store get you some of them flaxseed caplets take you about three of them cut the ends of them off squirt them in there you got flexi dough the reason I like to use that is like I said start that good base get you a good foundation of seasoning that you're building up and it will start to dark and it was starting to get slick but after that I'm probably gonna go back to using this olive oil because it is cheaper for me to use but you can always rely on this so stuff if you're having something that's flaking off due to you cooking a really acidic food or something that's got a lot of acid in it and you see it begin to turn loose some of your seasoning on the outside go back to using that flaxseed oil build that seasoning up you get her back where you wanna go to this olive oil every time every day it will be good.

Using Olive Oil as an Alternative

But I've been experimenting with olive oil lately and I think it's a great alternative. It's cheaper than the flaxseed oil, and it works just as well. In fact, I like to use it more often now because it's so versatile. You can use it on both the inside and outside of your cast iron cookware, and it will help you build up a good foundation of seasoning that will last for years to come.

The Importance of Cleaning and Maintaining Cast Iron Cookware

Always remember to clean and maintain your cast iron cookware properly. Clean it off every time you use it, and make sure to dry it thoroughly before storing it away. If you're going to be using a cheap vegetable oil on the outside of your skillets and Dutch ovens, make sure to apply a thin layer of oil to prevent rust from forming.

My Rule of Thumb for Cast Iron Cookware

As I always say, "Never put anything in your cast iron that you can't swallow." There are plenty of products out there that claim to be safe for use on cast iron, but the truth is, you don't want to risk it. Instead, stick with simple, natural ingredients like olive oil and flaxseed oil.

Building a Good Foundation of Seasoning

When it comes to building up a good foundation of seasoning on your cast iron cookware, there's no one-size-fits-all approach. But in general, I recommend starting with a thin layer of oil and gradually increasing the amount as you build up a good coat of seasoning. You can use either flaxseed oil or olive oil for this process, depending on your preference.

Tips for Building Up a Good Coat of Seasoning

To build up a good coat of seasoning on your cast iron cookware, make sure to apply a thin layer of oil and let it sit for at least an hour before wiping off any excess. You can also use a gentle scrubber or steel wool to help remove any impurities from the surface of the metal. And remember, patience is key - building up a good coat of seasoning takes time and effort.

Conclusion

Rebuilding and seasoning cast iron cookware may seem like a daunting task, but with the right techniques and ingredients, it can be done easily and effectively. Whether you choose to use flaxseed oil or olive oil, the most important thing is to build up a good foundation of seasoning that will last for years to come. With a little bit of patience and elbow grease, you'll be cooking like a pro in no time!

"WEBVTTKind: captionsLanguage: enwhat season is it it's always the season to season your cast iron every trip every time stick around I'm gonna show you my favorite tools to use I know what season idiot it is the season 2 season year round if you're using cast iron and I hope you are because it is the best thing to cook out of in the entire world you need to clean it properly dry it out good heat it up and season it every time you use it every time not once a week not once a month but every time you get finished with a meal so I'm gonna give you some of the favorite oils that I like to use but first of all I want to tell you if what you're using hasn't created a problem and it's not sticking and it don't taste bad I'm not trying to change your mind I'm just telling you to keep at it make sure it's clean make sure you re seasoning but some of my favorites are I live oil now when you do this with olive oil and I hear some of you out there huller it's a it's a low smoke point Kent you don't know what you're talking about I'm a slow and go man you can ask an even when I pull up to the stoplight it's slow even if it's red and then I go I'm a slow and go man you know what if you cook something in here we got to clean it out then we got to put it on a heat surface I'm probably gonna put it on old berths over make sure that it gets warm enough to season and by that I'm talking it needs to be above 212 degrees nights ticking the thermo meter in there I'm just touching it with my finger cuz it's got to be hot enough to accept seasoning if you go to seasoned with some oil and you pour it in there and it is smoking you have defeated your purpose let it cool off just a little bit now this is ready to go we'd pour just a tad in there in this little about as big as a quarter at the most lint-free rag never a paper towel bottom besides we're ready to go skillets probably don't have as much trouble as dutch ovens because skillets get used more and more all the time ever meal sometimes you got a cast-iron skillet you may not be using this Dutch oven unless you're out there camping or something but this dutch ovens about the same on our seasoning method when I go to season a Dutch oven it's the same thing I got to get it hot enough to accept that seasoning that's one reason I really like olive oil in a Dutch oven is if you're not using this a lot and you store it with the lid and you using some old lard or something like that it can begin to smell a little rented olive oil won't do that because it's like them old-timers say it's gonna leave them up and it's pretty sweet and it will do that what's so good about olive oil is it's readily available nearly everywhere I bet most of you got some sitting right there in your cabinet look about one of them other oils that I really like it is something that is really good for cast especially if it's cast that you're having to reese's and restart over say it was full of rust and we had to get all that other and we're building seasoning up from the burr product to where we want to start that good finish that is flex seed oil now it is really good at a high temperature it bonds to cast iron really well and it will make you a slick hard finish so if you're just starting out with a piece of iron that's new or that you've had to refurbish to get the rust out of or clean because something stuck in it real bad and you threw it in the fire start with this flaxseed oil same principle just today I've bought them sides same way in a Dutch oven if you're having to do it now I will tell you this is more expensive than this and sometimes I can't find this but I will tell you this you can go to the health food store get you some of them flaxseed caplets take you about three of them cut the ends of them off squirt them in there you got flexi dough the reason I like to use that is like I said start that good base get you a good foundation of seasoning that you're building up and it will start to dark and it was starting to get slick but after that I'm probably gonna go back to using this olive oil because it is cheaper for me to use but you can always rely on this so stuff if you're having something that's flaking off due to you cooking a really acidic food or something that's got a lot of acid in it and you see it begin to turn loose some of your seasoning on the outside go back to using that flaxseed oil build that seasoning up you get her back where you wanna go to this olive oil every time every day it will be good so if some of you folks are wondering about how to start this rebuilding this seasoning back up with flaxseed oil we got a guide right down here below you can go to to find out we got one more all over here and it's just an old cheap vegetable oil now sure you got to take care of the outside of them skillets and them dutch ovens both but it's got to be hot again it's got to be hot enough to accept that seasoning underneath the lid on top round that Dutch oven under the bottom because if you're sitting close to the ground there's any moisture you're gonna get rust if you don't keep eye on that so make sure you give it a good seasoning hey once a month something like that but clean it off every time you use it and if you want to hey boiler down before you quit it'll last you forever the reason you can use a cheap oil on the outside is wind got no food out here it's not affecting the way that anything tastes or it has to be nonstick we're trying to prevent rust more than anything else this cheap oil or any cheap vegetable oil will do that remember my rule of thumb in all five toes and six fingers is never put nothing in your cast iron you can't put in your mouth there's a lot of stuff out there I see it now advertised squirt it in there come out of a tube spray it on there it's called pre seasoning read on the ingredient list it will probably tell you do not ingest or don't swallow it ain't good for you might cause diarrhea or cramps or even abdominal pain in your eardrums so don't use that stuff use some of this stuff we know that works you'll be good as gold can my mother's time back in the olden days when everybody was seasoning and my mother seasoned ever trips she did what you use pure hog lard now that was a little different than what we got today because that was hoe killing day and we rendered lard out mama she had to clean it up there she used bacon grease mama even had to all the sewing machine with bacon grease we was fond of it everywhere we went so if you got something that's working use it but be careful if you get that rancid smell if you store a Dutch oven too long and then eat it can even happen in a skillet if you got it laying upside down somewhere where it ain't getting there get you some of this olive oil some flax seed oil but always remember get some cast iron get it clean get it rinse get it seasoned get it to the fire and start cooking never fear cast-iron unless your wife has it in this position fixing to hit you thank y'all for stopping by the wagon today we hope that you learned something have a blessed day and subscribe time to build seasoning up and re season after that and there's a gnat in my ear mercy hey a whole lot of buzzing going on in therewhat season is it it's always the season to season your cast iron every trip every time stick around I'm gonna show you my favorite tools to use I know what season idiot it is the season 2 season year round if you're using cast iron and I hope you are because it is the best thing to cook out of in the entire world you need to clean it properly dry it out good heat it up and season it every time you use it every time not once a week not once a month but every time you get finished with a meal so I'm gonna give you some of the favorite oils that I like to use but first of all I want to tell you if what you're using hasn't created a problem and it's not sticking and it don't taste bad I'm not trying to change your mind I'm just telling you to keep at it make sure it's clean make sure you re seasoning but some of my favorites are I live oil now when you do this with olive oil and I hear some of you out there huller it's a it's a low smoke point Kent you don't know what you're talking about I'm a slow and go man you can ask an even when I pull up to the stoplight it's slow even if it's red and then I go I'm a slow and go man you know what if you cook something in here we got to clean it out then we got to put it on a heat surface I'm probably gonna put it on old berths over make sure that it gets warm enough to season and by that I'm talking it needs to be above 212 degrees nights ticking the thermo meter in there I'm just touching it with my finger cuz it's got to be hot enough to accept seasoning if you go to seasoned with some oil and you pour it in there and it is smoking you have defeated your purpose let it cool off just a little bit now this is ready to go we'd pour just a tad in there in this little about as big as a quarter at the most lint-free rag never a paper towel bottom besides we're ready to go skillets probably don't have as much trouble as dutch ovens because skillets get used more and more all the time ever meal sometimes you got a cast-iron skillet you may not be using this Dutch oven unless you're out there camping or something but this dutch ovens about the same on our seasoning method when I go to season a Dutch oven it's the same thing I got to get it hot enough to accept that seasoning that's one reason I really like olive oil in a Dutch oven is if you're not using this a lot and you store it with the lid and you using some old lard or something like that it can begin to smell a little rented olive oil won't do that because it's like them old-timers say it's gonna leave them up and it's pretty sweet and it will do that what's so good about olive oil is it's readily available nearly everywhere I bet most of you got some sitting right there in your cabinet look about one of them other oils that I really like it is something that is really good for cast especially if it's cast that you're having to reese's and restart over say it was full of rust and we had to get all that other and we're building seasoning up from the burr product to where we want to start that good finish that is flex seed oil now it is really good at a high temperature it bonds to cast iron really well and it will make you a slick hard finish so if you're just starting out with a piece of iron that's new or that you've had to refurbish to get the rust out of or clean because something stuck in it real bad and you threw it in the fire start with this flaxseed oil same principle just today I've bought them sides same way in a Dutch oven if you're having to do it now I will tell you this is more expensive than this and sometimes I can't find this but I will tell you this you can go to the health food store get you some of them flaxseed caplets take you about three of them cut the ends of them off squirt them in there you got flexi dough the reason I like to use that is like I said start that good base get you a good foundation of seasoning that you're building up and it will start to dark and it was starting to get slick but after that I'm probably gonna go back to using this olive oil because it is cheaper for me to use but you can always rely on this so stuff if you're having something that's flaking off due to you cooking a really acidic food or something that's got a lot of acid in it and you see it begin to turn loose some of your seasoning on the outside go back to using that flaxseed oil build that seasoning up you get her back where you wanna go to this olive oil every time every day it will be good so if some of you folks are wondering about how to start this rebuilding this seasoning back up with flaxseed oil we got a guide right down here below you can go to to find out we got one more all over here and it's just an old cheap vegetable oil now sure you got to take care of the outside of them skillets and them dutch ovens both but it's got to be hot again it's got to be hot enough to accept that seasoning underneath the lid on top round that Dutch oven under the bottom because if you're sitting close to the ground there's any moisture you're gonna get rust if you don't keep eye on that so make sure you give it a good seasoning hey once a month something like that but clean it off every time you use it and if you want to hey boiler down before you quit it'll last you forever the reason you can use a cheap oil on the outside is wind got no food out here it's not affecting the way that anything tastes or it has to be nonstick we're trying to prevent rust more than anything else this cheap oil or any cheap vegetable oil will do that remember my rule of thumb in all five toes and six fingers is never put nothing in your cast iron you can't put in your mouth there's a lot of stuff out there I see it now advertised squirt it in there come out of a tube spray it on there it's called pre seasoning read on the ingredient list it will probably tell you do not ingest or don't swallow it ain't good for you might cause diarrhea or cramps or even abdominal pain in your eardrums so don't use that stuff use some of this stuff we know that works you'll be good as gold can my mother's time back in the olden days when everybody was seasoning and my mother seasoned ever trips she did what you use pure hog lard now that was a little different than what we got today because that was hoe killing day and we rendered lard out mama she had to clean it up there she used bacon grease mama even had to all the sewing machine with bacon grease we was fond of it everywhere we went so if you got something that's working use it but be careful if you get that rancid smell if you store a Dutch oven too long and then eat it can even happen in a skillet if you got it laying upside down somewhere where it ain't getting there get you some of this olive oil some flax seed oil but always remember get some cast iron get it clean get it rinse get it seasoned get it to the fire and start cooking never fear cast-iron unless your wife has it in this position fixing to hit you thank y'all for stopping by the wagon today we hope that you learned something have a blessed day and subscribe time to build seasoning up and re season after that and there's a gnat in my ear mercy hey a whole lot of buzzing going on in there\n"