This mechanic sure knows his way around cast iron.

Best advice for seasoning pans I have seen in the net. Thanks for the video.

2:15 is where seasoning instructions start

This is the best and most informational video I’ve watched on seasoning so far. Very good video, correction, the greatest video. Thank you so much for sharing.

This video single handedly cleared a lot of doubts. Like he said there was a lot of confusion here and there but I know better now. Thank you!

The way I season is based on what I learned from Serious Eats, and this video shows advanced, speedy technique that makes the process seem quicker and easier than it is. This guy's a chef. I would never recommend the public use an oily dish towel the way he is here, to stick your hand inside a cast iron pan well beyond the smoke point of oil and also to place it in and remove the hot pan from a hot oven. I am never going to do that because however fast and easy it is I don't want to burn my hand. I'm sure he's burned his hands so many times that he's an expert, but I'm not. If I told my unskilled parents to season this way I truly expect that they would hurt themselves. I apply a tiny bit of canola oil (flax is not needed, any cooking oil will do) with my bare hand or a paper towel to cold or warm cookware. Not hot. Paper towels can disintegrate so clean fabric may be better, but paper towels work if you're careful to not leave bits or paper on the pan to burn into the seasoning. I then wipe all the oil away. Then I put it in the cold oven, heat it up to the maximum heat, hold it for a few minutes, and then turn it off and let it cool. I repeat a few times. When I'm cooking high heat in the oven I sometimes will cook on the upper rack and season on the lower rack. I put the food in after the metal has been heated long enough to stop smoking (oil fully polymerized). In this way I get a round of seasoning in by piggybacking off of heating up the oven for something else. I can do the seasoning, then set the temperature lower (if necessary) and put in the food. It takes me several coatings to get what is shown in this video as one coating. But if you have the time, you can get an even coating without having to move around a 500°F 8lb pan. After burning some of my oven mitts moving very hot and heavy carbon steel from the oven to the stove (I was fine), I don't do that anymore. Nor would I stick an unprotected hand right in the hot pan as shown in the video. It's so easy to touch the pan by mistake. Or the scalding-hot oil being absorbed by the fabric you're holding. You won't notice it's too hot before you're injured, because the burn will happen in an instant. If you're holding the pan, you'll drop it. You could try using tongs to oil the hot pan but it's probably not precise enough to ensure even oiling. Heatproof gloves? They could work, I suppose. I don't bother, since I want to season the handle, outside, and bottom of the pan anyway. You may be able to do it all at once in the oven. I often don't. I have a flat baking steel, and do one side at a time rather than season with a face against a rack. Seasoning evenly and cautiously, without handling the hot cookware, can be a chore, but I take the time to make sure I do it correctly and safely. After initial seasoning, maintenance is easy if you treat your cookware correctly. But clearly at least the inside of a pan or face of a flat surface can be done fine on a stovetop. Just be careful. I would not apply the oil when the pan is hot enough to cause burns instantaneously. If the pan is cool or warm, I can wipe my finger across it to make sure it's dry enough before turning on the heat. If you season a lot, it's probably worth experimenting with faster techniques and developing skill. But for beginners, take it slow and cautiously. You can season entirely in the oven without having to handle the pan when it gets hot enough to polymerize the fat on its surface. You also may prefer the smoking oil be in your oven rathe than on your stovetop. It smells, although if you use the recommended barely-there amount of oil the smell doesn't last long as it polymerizes quickly. Even after ten coats of seasoning my carbon steel is dark brown, not black. But brown is perfectly functional, and the user can work toward thickening the seasoning to black over time.

Thank you. I already did my first seasoning, it came out really nice, it's late now I'll continue tomorrow and post the outcome. Very nice video and very helpful too. 👏👍 It’s been a month , I seasoned and seasoned 6 times total.....!!!! (In the oven ,just like he said) It’s perfect!!!!👌👌 I love my frying pan!!! I made cornbread ,it came out perfect turned the skillet over and it poped right out ....eggs slide into the plate too!!!👍👌👏👏

Thank you for this video.🌼

Great explanation.. thanks!

Thank you that was very helpful! I am all set!

Mate very informative and great tutorial. Very easy explanation and how to.

Thank you this was great info and I love the format. Well done video.

Excellent, informative video.

I did this the other day and I found it way easier to just do it on the stove top, and just worry about the actual part food touches rather than the whole thing. Just put it on a burner then heat it up redic hot. Put a little oil on a rag then quickly rub it on, then buff it out. It'll smoke crazy but then polymerise realllly quickly, the smoke will stop in a minute or so. It just means you can bang out 5-6 coats on it super easily, instead of the oven method.

Michael needs to make moreeee videos, so enjoyable to watch

Great video, simple to follow. I'm always looking for a new and improved way to season cast iron. Looks like the way of the ancients is still tried and true. I recently found the wonders of using avocado oil for my seasoning. Good stuff, high smoke point, great for other cooking, frying, etc.

You don't need to keep seasoning the outside. The factory pre-seasoning is more than sufficient to prevent rust. The only reason for continuing to season the outside is if you somehow remove the seasoning down to bare metal. Otherwise, don't bother seasoning the outside.

awesome thanks

Your amazing! I had no clue I was doing cast iron seasoning so wrong.

I've struggled with the issue of winding up with a sticky residue after seasoning in the oven. He's not kidding when he says if you think it's too much oil, it definitely is. It's also a good idea to just do a little maintenance layer of seasoning on the stovetop after every second use or so.

This was really helpful. I was worried I was in over my head with carbon steel. Thanks!

I purchased a 99% Blue Carbon Steel Pan a few months ago and here are the directions on how to season from the attached card: 1) Clean the pan thoroughly with some detergent and a washing-up brush. 2) Place the pan on the stove, dry it thoroughly. 3) Add a layer of salt on the surface of the pan. 4) Burner set to medium heat. Heat the pan until the salt color have changed. 5) Turn off the heat: Pour out the salt; let the pan cool down for 1 min. 6) Pour a bit of oil into the pan, use a paper towel to spread the oil all over the surface of the pan. Place the pan back on the stove, set the burner to medium high heat. Heat until the oil starts to smoke. 7) Turn off the heat; remove the pan from the stovetop. The pan is well seasoned now. That's a big difference from the video. Man, consumers have it rough when trying to figure many things out. Good luck to everyone!

I do mine in oven at 375 in middle rack for 20 minutes. Then turn it upside down for another 45 minutes. Let cool replace process two more times at 400 bit stay at 400-425 upside down a hour at a time.

Good video How much oil do you want to use? And what do you use to buff the pan?

Thanks Ari

I season on the stovetop, or better yet outside on a grill. When the oil smokes, it makes a very smooth hard surface. Other essential to nonstick is to smooth out the cooking surface with a sander or grinder.

...or just slowly heat on the range to get the pan hot ... turn the heat up, get screaming hot, and then apply your oil/grease/lard ... wipe it on, wipe it off, 'buff' it out ... heat again until the smoke almost stops, then oil & buff again ... allow to cool & that's it. Takes minutes, and is all that's needed.

There's a lot of mumbo jumbo and ritual on the internet about seasoning cast iron so thanks for demystifying (and simplifying) the whole "art" of seasoning. I have a newly purchased Griswold #9 gem iron in the oven being seasoned as I write this!

Hi sir, Thank you for sharing your knowledge. Question: I was given a cast iron pan of a similar size as yours in this video. It has been taken care of well enough. However, I can 'feel' that the bottom is very slightly curved. And, yes, it bothers me. My guess is that this occurs over time when the pan is washed right away - possibly under running cold water - instead of letting the pan cool down for a few minutes before wiping it, and, if need be, to wash it. Any idea how I could restore what I think was the original shape ?

Good video. Thank you for starting out by saying what seasoning is NOT. The Carbon Steel pan lets you see the effect of the seasoning which you cannot see with the cast iron pan. This was very informative. BUT: You did not advise people on how to clean the pans after each use, or how frequently you need to re-apply the seasoning.

Is that Gearhead's voice?? "These gears just started turning!!"

God, thank you. I just purchased a Lodge pan and I was so confused. Thanks for sharing this.

Hi there. I know this video is old but I have 2 questions on the carbon steel pans that are still leaving me a bit confused. 1. Similar to the cast iron, are you also applying seasoning to the bottom of the carbon steel pans? 2. The carbon steel pans in this video look like De Buyer Mineral B pans. On their website, it says to not keep them in the oven for longer than 10-20 minutes. Is it fine to just use the stovetop then?

good vid on seasoning. how do you maintain the seasoning, clean after cooking, etc, etc. do you have to reseason after cleaning or each use?

I put it in the oven at 500 for an hour, and never have a problem. Do this several times and you're all set!

Before you start applying the first layer of oil you can make a chemical etching with vinegar to have a guarantee that you with a surface with zero oxidation.,

Question, so I have 2 lodge cast iron pans, a 10.25 and a 12. After I cook and clean I do my maintenance seasoning on the stove top burner by applying oil and buffing out any excess....after I do this how long should I let it smoke? Mind you I'm just doing this once than letting it cool after. Thanks.

Unrelated, but what brand is your jacket? I'm a fan.

So I have a cast iron meat press for a grill or inside. Can I put it on the stove for the seasoning? It probably came preseasoned but just curious for the future. The handle is plastic or silicone

How many times you suggest to season it first time and how many times its last ?

super easy barely an inconvenience, whos ready for the roaring 20's? 2020!

Iv'e been following the guidelines from Seriouseats.com of how to season and maintain my pans. Some people may say it's high maintainance with iron pans, but it's probably the most easily maintained pan after non-stick. I always clean out the pan while it's still hot with soapy water. Put it back on a high flame, rub it with canola oil, buff it thoroughly and then let it sit on a high flame for a couple of minutes. Only took a few months of daily use to be able to do american style omelettes, frittatas etc. with no sticking.

Its like a heat-resistant, food-grade plastic.... that is what the polymerization (seasoning) process gives you. Its WONDERFUL!

Awesome awesome AWWWWESOME

What kind of oil do you use?

Does this have to be done after every use?

i ve just bought a cast iron pan, i did the seasoning but i ve put much more oil on it and now the pan is a bit sticky on both sides, should i redo the seasoning or put it in the oven for one more time until the oil ''comes off''?

Nice video! What do you say, can I season with cooking fat, the white pork fat (lard)? I will cook more with pork fat then with vegetable oil. I have one new carbon steel pan, that I wish to start using soon :) My other carbon steel, and cast iron skillet have been seasoned with oil.

Great video! Do you need to season your cast-iron if it comes pre-seasoned? Or should you strip it of its seasonings and re-season it? Also wondering how to wash cast-iron pans afterward, some people say to keep it away from soap and water but I'm not sure how else you're supposed to clean the pan.

Does the type of oil matter? Does it matter if the oil is old or does it need to be fresh?

Great video! Buffing it out seems to be the secret to a good season. Can you use any type of rag? Or are some better than others for buffing?

Good video, a thought, the oven should be 25 to 50' hotter than smoke point of oil,

Question: the De Buyer pans you're using only recommend 200ºC for up to 10 minutes or are those a different type of pan?

first time I seasoned mine it came out perfect. Second time I almost set my house on fire. 🤦🏾‍♂️

how many time do I need to do the seasoning process before the food stops sticking. I boiled water, dried it, rubbed oil put in oven 3 times and still food sticks. please help. I have the brandani hard-nitriding cast iron skillet.

What oil did you use?

For cast iron pans, do you wash with soap after every use and let dry? Or do you have to re-season after every use and wash?

Is it ok to apply seasoning with paper towel?

Do you oil the entirety of the carbon steel like you do the cast iron?

can you do this for carbon steel wok?

How long should seasoning last or how often should you season a pan?

Can I reapply oil buff on the hot pan, then place in oven again, to get a thicker seasoning? Or does it first have to cool all the way in a turned off oven?

My dad made breakfast in his cast iron pan every day. Wiped it out monthly. Washed it once a year.

Is there a way to do it in the oven? I got a tiny cast iron skillet with a brownie mix an it didn’t say anything about seasoning and I only remembered after I used it first time . I seasoned it with fat too much oil an it went stick so I’m starting again

When you take the pan from the oven, do you let it cool at all before applying more oil?

I use the bbq (with a thermostat) instead of the oven. less heat in the house...unless its winter.

Daniel how did that Mineral B pan react to that 450F? When I seasoned my last one, the coating on the handle melted and now sticks to everything.

Wait , what are you buffing with? Won't burn the rag down?

Any special kind of cloth? THis is great!

Okay, I was having an issue with the little spots on the bottom. Now I know how to fix.

@seriouseats Question (this may just be specific to electric ranges) - when I first got my De Buyer Carbone Plus carbon steel pan I followed a similar seasoning as shown. But after use and a quick rinse, then putting it back on the burner with a light coating of oil at high heat the seasoning burned off. Is this just an electric range thing since they can get so hot?

What oil we using here ?

Tips on washing would be most helpful! Sub'd and T-Up.

I have some questions, please help me :( : 1. For a carbon steel pan, can I use soybean oil for seasoning? 2. I've never seasoned a pan before, people told me that I should put the pan in the oven, heat it before putting oil on it to avoid some ugly dots on the pan? Is that correct? 3. In my place we tend to wash the pan using soap, until there is no oil stuck on the pan because we're afraid that the oil can be rancid when it's left outside, I just wonder if we just leave the oil like that, on the pan after seasoning, will the oil be rancid? 4. Can I wash the pan using soap right after seasoning? (I mean after I cook, wash it and put it on the shelf for later use) 5. When I season, should I only take a rag, dip it in my soybean oil, place it all over the pan and heat it, instead of putting a large cup of oil? Thank you.

i sanded my pan down to a 1200 finish. i guessing im going to have to do this 100 times... it is kinda neat to see my self in a cast iron. im testing to see if it makes any difference if any at all

If I season on the stove, do I warm up the pan, oil it then stop when it starts to smoke, let it cool, then repeat

I must be dense, because i can't figure out what sort of grease or oil you said to use. If you could let me know, i ' thank you in advance.

What oil is being used? Olive oil?

thx for the video. which oil do you use ?

I remember seeing those de Buyer carbon steel pans in person. I had doubts about whether that yellow silicone dot they leave on the handle can actually withstand oven use. Does it like melt off over time? I also remember the handles on those feeling like they already had some sort of glaze. Does that mean you don't need to season over the handles?

Thought you can’t put in those Mineral B pans cuz the handles are coated?

Hey guys, if anyone could help I’d be so appreciative! I’m in the middle of a seasoning project. Started with vegetable oil. Left too much on. Sticky results. Stripped. Started over. Using crisco this time. Currently on my 4th seasoning. No stickiness so that’s good but is it possible to wipe too much off? It’s still grey and matte. Not black and glossy. Is that okay? Am I hoping for the wrong results. I’ve cooked with cast iron. But other people’s. This part, the seasoning part, I really have no experience with. I’ve read a ton but there’s this sort of question which I can’t really find an answer for.

My cloth gets brownish. Very much the first layers. Maybe i'm doing this wrong, is maybe a thorough cleaning necessary at first? But now when I've done this procedure of course I don't to do anything else than use it. Hope it will keep well.

It might work like that on a gas burner but my electric flat top will warp a steel pan trying to get the oil to polymeris.

Seems to me you would want to let the pans cool down before adding another coat of oil, that way you could control exactly the thin oil layer you want to apply. Applying oil on a hot pan, the oil would start polymerizing before you could coat the entire surface and it might even get sticky right then and there because of the heat from the pan

You guys need to try Iron Empire cast iron seasoning. Stuff works like magic.

I have watched quite a few videos and have read a number of threads and articles about this. There is always something different from one to the other. This person says 500f for an hour and cool for 2 hrs between coats. Another person says 350f for an hour. Pan upside down. Pan right side up. This guy says 450f for 30 minutes right side up. There is no consensus.

Just bought a cast iron dutch pot, washed as directed, the pot is rough so when I pot oil onto the pot after warming in oven for 15 mins I get bits of lint all over the pot, I've tried all sorts cloths paper towels, it won't buff up because it's rough, put in oven for 50mins high temp...it's now sticky, help!

can you take the pan out of the over and just apply another layer of oil ? don't you need to let i cool down ?

you should have not put the de buyer mineral in the oven at anything above 400 because you’re going to damage the coating of the handle. this is why they recommend seasoning it via stovetop.

What are you really seasoning the pan with? Several videos recommend putting the pan in a 500 degree oven for 30 minutes to pre-heat. At that temperature, wouldn’t the polymerized coating break down?

So how do you get the wax coating off of the outside of the pan

Is that a Wolf E series oven?

Can you still put the pan in the oven if it has a padded handle?

Good video. I recently purchased two Lodge “preseasoned” skillets. Step 1: Remove that factory preseasoning! With an 80 grit sand paper, I used an electric mouse sander to get rid of that crap. Cast iron should be smooth to the touch. Factory preseasoning is not smooth. I didn’t take it down to bare metal, but just enough to remove the preseasoning. I then built it up the way you did but I used flaxseed oil in a hot pan (just before smoking) on the stove top and then into a 300° over for about 45 min. I cycled that step three times and they are beautiful and smooth. Next step: cooking diced bacon to finish the seasoning process.

I thought the same thing about putting a pan under it to catch dripping oil. It should not happen

If I buy a preseasoned skillet online can I use it the day it ships without any prep other than heating? What’s the best way to clean after use?

I buffed mine up quite like crazy and still nearly set off the smoke alarm. Can you just do the heating in the oven with somewhat lower temperatures but with perhaps longer periods of baking time? If I have to buffer it more than I did, which was a LOT, this will prove to be way too labour intensive. Thanks ~

As a note: De Buyer Mineral B pans are featured here and they are shipped coated with 100% beeswax. You absolutely can start seasoning with that coating and seasoning with beeswax is actually a thing.

What's with the coverall.