100 hundred year old pot restoration

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100 hundred year old pot restoration

Рет қаралды 2,287

Toyopat Restorations

Күн бұрын

This is a video of how I restored this over 100 year old cast iron pot then re seasoned the surface with grapeseed oil.

Пікірлер: 15

@Snugglez187 6 ай бұрын

I have to be honest. During the whole cleaning process I was telling myself that you were just going to make it shiny, and not season it properly. I was wrong. Nice work.

@toyopatrestorations1588 6 ай бұрын

Thank you.

@skeets6060 6 ай бұрын

nice job. but a battery charger and a washing soda bath would have do as good and been a lot easyer,, but ya done good

@toyopatrestorations1588 6 ай бұрын

Thank you I will try that next time.

@robford41984 6 ай бұрын

I agree but he also did this in the same day not 2-3 days so it was quicker!

@johngillon9263 6 ай бұрын

What a lucky find good on you enjoy

@toyopatrestorations1588 6 ай бұрын

Thanks

@marysuesylwestrzak7124 6 ай бұрын

Can you tell me what the "lump" on the underside of the pot is? Thanks. Great video!

@toyopatrestorations1588 6 ай бұрын

Hi, I think it was part of the casting process where the hot metal was poured into the mould. Thanks for watching.

@robford41984 6 ай бұрын

I find your process interesting but I like it, I’m only commenting because I have 2 suggestions to maybe help you improve idk if you tried the one. 1 applying the oil with like a foam paint brush vs paper towels, 2 trying to source a cheap marine clear view screen for your spray booth.

@toyopatrestorations1588 6 ай бұрын

Thanks for the tips!

@MrBillchair 6 ай бұрын

@@toyopatrestorations1588I am certainly not sure, but did you season the pot with Olive oil?! Olive oil has a low smoke point. Due to its high smoke point, Canola oil is perfect for grilling, cooking, frying, and seasoning a cast iron skillet. Canola oil’s smoke point is approximately 450°F; season your pan with Canola oil at 470°F. "During the cast iron seasoning process, make sure to exceed the smoke point of your oil of choice by at least 20 degrees. This will allow the oil to polymerize and form the oil barrier that you are trying to achieve. If you do not season the skillet at a higher temperature than the smoke point you might end up with a sticky finish. We recommend you ❤use polyunsaturated oils and avoid rich, fatty oils."

@toyopatrestorations1588 6 ай бұрын

Hi thanks for watching, I used grapeseed oil on this pot.@@MrBillchair

@MrBillchair 6 ай бұрын

@@toyopatrestorations1588 perfect choice! High smoke point, and very viscous at high temperature for absorbing at high temperatures. 👌