Watched this entire video. This guy's voice makes it very easy to pay attention to. This guy has to be an ex science teacher. Great at explaining what and why he does what he does. 👍👍

Thank you so much. BTW, you could easily have a career as a radio host or an audiobook reader with your great voice.

Thank you so much for mentioning that black carbon residue. Phew was I worried. 😅

My grandmas and my mom always washed cast iron with soapy water and I have some of those pans and they still cook great

Cast iron is beautiful when it is well cared for ! I LOVE how clear your videos are. You are such an excellent instructor! You answer all the details as you go. Wonderful instructuons!

Thank you, I've been using and caring for cast iron this same way for 60 years. You have validated my Grandma and my Mom who taught me! Great video, nice voice!

My granny taught me how to season iron and I wanted to make sure that I was still doing it right and not missing anything. I made a fried egg sandwich on my number 3 while I watched it. Awesome video very informative

The VAPORS bahahaha I laughed out loud on that one. Thank you for the giggle and the informative videos.

This is by far one of the best videos on cast iron, very informative, very concise and well written. The information in this video will always be valuable and never be outdated. Thank you

I just love your voice and clear speaking. I like that you had notes so you could explain all you know about cast iron. What a great video. I'll bet you are a hoot to hang out with. God Bless.

Thanks for the good video I found two skillets at a abandoned campsite and cleaned them up

Ok, I get a little all over the place here but, I promise it's good info, adding on to what he says. Flea markets can be a good source for finding cast iron. I've been restoring, caring for and using cast (and all kinds of cookware) for years. My pride and joy is a 100+ yr. old, cowboy's "single sized" packable Dutch oven, holds about a generous 1qt. capacity, that I found on our old ranch along with an old, cast iron waffle iron. It was covered in a 1/2" mix of carbon, cruddy food and mud that had solidified into a kind of concrete over the years it was buried. I was afraid it would be rusted and pitted badly inside but, when I got through all the crud (electrolysis process) it was nearly perfect. The little oven had been so well seasoned over the years of loving use that nothing could get to it. It is so old it has no marking, just a crude gateway mark but, it certainly was well cast. It's a rare find, never seen another. Some cowboy lost his "one man oven" and was heart broken, I'm sure. And the lid is perfectly sized to flip and fry a couple of eggs or fry a piece of flat bread while the stew was cooking and it also makes the perfect, two-serving cobblers... 😆 I love it. The *danger* of cooking Spaghetti sauce is doing it in raw/cast aluminum pots/pans. The acid will draw certain, metalic toxins from the aluminum and repeatedly eating sauce and other tomato products from cast aluminum or untreated, plain aluminum pots is really bad for your health. As for cast iron, just be sure it's well seasoned and it won't bother it, like he says. And don't fall for the lies, you can wash a cast iron pan in hot, soapy water and it's *just fine.* Just don't leave it to soak. Wash, rinse well with warm water and dry on the stove. No problem. if you keep cooking/burning foods into an improperly seasoned pan, *that's when it starts to flake off...* Seasoning a pan does build up carbon, especially at first. Then, as fats are added during repeated cooking, the carbons form but combine with the fats to create a polymer. I have pans with enough properly converted polymers built-up that they're litterally like a plastic "skating rink" on the bottom. Nothing sticks, even if I burn something. And the properly done layers of seasoning *don't flake off.* If you have flaking, you need to scrub it all the way down as far as you can and start over! I've had failed attempts at seasoning that resulted in completely stripping the pan down to metal and starting over (I put too much oil on at first, that makes it gooey and/or flakes because it didn't properly bond). I don't care for flax seed oil, either. It doesn't last. It *will* come off. I don't know where he's coming up with "12 coats." If you use a high temp oil or fat like Crisco, clear butter or tallow, a bare pan only takes about 3 coats. Depending upon the oil/tallow, *turn your oven to 400°f or a little more, run for the hour and let cool to room temp without opening the door.* This cooling process is important. It aids in the polymer conversion. Take it out too soon and it stays "goopy." This method will guarantee your pan won't flake! *Sorry, 300° is too low.* to get a good base down (without possibly flaking later) on the pan, then it's just cooking and occasional maintenance oiling after cleanup. The first thing I like to cook is a nice, well marbled steak, hamburgers, anything fatty that's beef. And bacon works, especially fresh, uncured (no salt). What people don't realize is that cooking with certain fats (beef & pork) and things like Crisco, certain vegetable and the solidified coconut oils for cooking, convert under high heat to make not just carbon layers but, make a form of polymer (I can't remember the chemical formula lol) that bonds to the metal and will continue to build in thickness with repeated use. It's very durable. As I say, I have pans with a solid 1/4"+ thick layer of what feels like "slick, slightly oily plastic" which it essentially is. It's bullet proof. When you cook anything in it, just rinse/scrape/wipe out any bulk, residual foods then just heat (just hot enough to still handle) and wipe it out, then you're ready to cook again. It doesn't get any simpler. If you have anything that did burn to the pan, warm it and throw in a tsp. to tbl spoon (depending upon size of pan and how much food is stuck) and use a wooden utensil to scrub loose anything sticking (it's easy and pretty quick) then, when everything feels slick again, just wipe with a paper towel or, if there's a lot or it's messy, just rinse out the pan with plain, warm water and dry on a warm burner. Then, while still warm, wipe it well with some coconut oil, avocado oil, non-virgin olive oil or some beef tallow, leaving just a very thin coating. Properly rendered beef tallow has all the meat bits completely removed and that's what rots and smells so, a fine layer won't get funky before you cook in it again. If you're going to store your pan then go ahead and get it hot enough to "smoke off" that layer (don't try to incinerate the pan) and it'll be fine and rust proof. Just wipe with a thin, fresh coat the next time you want to use it again. 😀 Avocado, grapeseed and non-virgin olive oils are high-temp resistant. *Note* Extra Virginia olive oil has all of the heat resistant, protective properties removed and *will scorch easily,* which is why the "copper type," non-stick pans end up with black scorch marks. Cook with regular olive oil, then finish your food with extra virgin. Nobody ever tells you that! Just a bonus tip, the non-stick, copper pans DO have to be seasoned, as well! They don't tell you this because they're trying to sell you something but, when you read the very small print on the product inserts, it tells you to warm the pan and wipe it with a thin coat of vegetable oil, etc. to *season* the pan before first use *and* after every time you wash it. So, the whole "don't need to cook with oil" thing is misleading, it just means you don't have to cook with a *pool* of oil. They're quite non-stick when new but quickly loose their effectiveness and people get mad at them but, that's why. *ALL PANS* need to be seasoned! Cast, copper, carbon steel, aluminum, all of them work best if you season them, first. But, the secret is that the cast iron pieces are the only ones that build very thick, heat and stick resistant layers of the good stuff! lol. Next best is carbon steel pans and woks. But, they require great care to not scrape through and destroy the season layer or you have to retreat it by oiling it and getting it extremely hot, moving it around over the burner fire (or in the oven if it doesn't have a wooden/plastic handle) until it all gets smoking hot and turns that purple-ish, blue-black color. Failure to do that is why people have problems with those types of cookware. And you want a seasoned, hand hammered wok... Why buy a "non-stick" wok!? you want the more cooked food to stay up on the sides (in the hammer dents) while you cook the rest in the bottom. That's how a wok works! A Teflon coated wok just let's food slide right back down into the heat zone and you can't keep foods separated as you cook. A Teflon wok is an abomination! 😆 🤣 The high end, stainless "oiless" cookware also works the same. It's highly polished, stainless steel cooking surfaces don't withstand scratches and also requires "Seasoning" and/or small amounts of oil to be "non-stick, as well. Wooden/coated utensils only. If you want a great product to season or cook with, frying eggs or anything you want, use beef tallow (fully rendered out beef fat). It keeps forever in fridge or freezer or in a canister, etc. on the counter for immediate use as it melts at room temperature but... It's ultimately the best to keep your food lubed and your cast iron pans happy. 😀 *Flash* Frying in beef tallow is what put McDonald's French fries on the map! Complaining vegetarian/vegans are responsible for the loss of America's favorite addiction! 😆 Seasoning a cast iron pan with tallow is like cooking 30, fatty steaks in there, one after the other... It's just cast iron love! ❤ 😆

Thank you for much info & pleasing voice. I find your explanations easy to follow, & appreciate your thoroughness.

Quite possibly the best cast iron video I've ever seen. I had no idea what an important role carbon plays in seasoning. I'm currently restoring an old chicken fryer for a neighbor whose grandmother probably bought it in the 40's, if not earlier. It has 3 coats of seasoning on it, so I was planning on cooking some pork sausage with it. Now I'm going to put some potatoes in it after the sausage is done. Thank you, sir.

I love watching your channel, I learn so much. Thank you Mudbrooker!

This is how my grandmas my mom took care of their cast iron ... I have my great grandparents grandparents and my parent cast iron I know my great grandparents came to Iowa from South Dakota in 1909 and early 1910 in a covered wagon and oxen they stopped and wintered in Sioux City Iowa before continuing to earlham Iowa , in June of 1910 and their cast iron skillets and the bean pot as my grandma called it came with them in the wagon ! I’ve never cleaned them as clean as you have I kinda feel like I’d be washing away history lol 😂!

Thank you for the excellent video and information. Very informative and helpful. I like your seasoning technique and plan to use it on some much needed old cast iron.

wow! That sure blew smoke on all of what I've been told by so many folks. As a former antique store owner, many of the venders with their booths and item always shamed washing with soap, scrubbing, and using. I was always afraid to remove the crusting as I was made to think it was wrong to do. But watching both of 'TheMudbrooked' videos, my view and actually, the burden of guilt is gone. Thank you very very much.

Thank you for such clear and understandable video classes on how to take good care season and clean cast iron. I love my cast iron cookware and care for it the best I can.

Estate sales are where I find the best prices on cast iron.

Great vid, very informative. I now know how to clean my grandmothers cast iron frying pan and seasoning it again. Thanks so much.

The best KZfaq I’ve seen on cast iron pans and I’ve watched many. Thanks!

Great series of videos. A real pleasure to see how meticulously and patiently you worked on these, to bring them back and make them useful.

@26:56 - Un-level burners - the bane of my cooking existence.

Hands down the best cast iron skillet restoration video I’ve seen on the Internet!

I watched this whole video as well. Love his methods AND his style of teaching! Thank you for taking the time to explain the process completely. 🤗

You are a cast iron genius! Thanks so much for the step by step. Very, very helpful!

Very useful information and a soothing voice !

Thank you for making the 3 videos I really needed the help to save my mothers old skillets.

Great informative videos. Just got cast irom skillets Dec 2019. Like your stove, the oil always flowed to one side... Made me finally get down under oven and level it. Now much easier to cook. Thanks for all your insight!

i just stumbled upon your channel a few days ago, and now i am seasoning my cast iron pans because of your tips. thank you! all practical tips here.

Loved your videos! I was given several cast iron skillets by my mom over 30 years ago. I know she had them when I was growing up so they have to be 50+ or more. I usually wipe mine if I cook fried eggs in grease, but will scrub them and soap and water when necessary and oil her up as needed. My best cast iron find was at a Christian resale shop in Houston, TX. It was at the bottom of the shelf, face up. When I picked it up, I quickly realized that it was 15 inches in diameter. The best part is that it was marked $8! So, I grabbed it and ran to the checkout. I gave the woman $10 and said keep the change. It has been my camp pan and is great because I cook over charcoal and can make the zones as hot or cold as I want. I will never sell it but will probably leave it to someone who I think is deserving and will use it as it should be, instead of selling it to make a buck. Cheers and happy hunting and cookin!

I've viewed many websites and your Cast Iron info is the most concise and informative! Makes the most since out of all of them. Thank you for your expertise and the time that you devoted to putting this together.

Best video I have seen in a long while in regards to cast iron. I am will sub and ring the bell.

You are very good at explaining; just enough technical detail, but not too much. Great tips--thank you!

Thank you. This has been the best video for caring for my pans I've seen. Ive tried others with not as good results. I'm officially a dedicated follower!

Thank you for you inspirational reply my dear one! I ‘m excited to begin restoration today w the vinegar solution!🥰 🙏🥰

Wow i could listen to this guy all day. Thank you for the great info. I just inherited my grandmas 100 yr old Wagner cast iron set ( several nice pieces) but i do need to clean and season them again, and i am going to use your video...thank you so much ❤

My DAUGHTER decided that since some of my cast iron pans had some rust on them, they should be given away!🤬😡 that was the day she learned the extent of my vocabulary!

Love the fact that you have taken the time to help us educate on the subject of cast iron. My Mom was from Indiana and was a huge fan. I ate many meals out of them. My Dad just passed and he had a collection. I hope to snare one or more. Thanks. I'm on the hunt.

Thanks for this. I love cooking with cast iron and you’ve inspired me to look for something new…..that’s old. This is the first time I’ve heard seasoning explained in a common sense way. Again, thanks for sharing this.

Thank you . Very informative. I will apply what i have learned from you. I am a first-time cast iron pan user. From Singapore.

Great detail and historical background ... thanks!

Very informative. Worth a watch for a new collector such as myself. Thank you

I love this guy, he should narrate every video on the internet! Some really good info here too.

Recently smitten by cast iron cookware, have been binge watching your excellent videos … fortunately, with the bonus of your soothing voice. Excellent content and love your sharing amazing expertise. Appreciate your generosity…

excellent tips! thanks for sharing your knowledge

I have just purchased my first edit cast-iron pans and watched many of videos here on KZfaq and I wanna thank you for the time in detail that you’ve put into this this is by far the best video

Excellent posting. Many thanks.

Great video! There is a science to maintaining cast iron. Thanks for sharing your knowledge. I occasionally do campfire cooking with a 3 leg dutch oven and a frying pan. I have seasoned my cast iron with various oils in the past and yes one ended up sticky, now I know why! Your video has pointed me in the correct direction. Great Presentation!

You do a good job finding these things. Great job

5:55: "I can guarantee you there was a lot of things [your grandma] didn't clean unless she had to". LMAO I'm dead :D :D :D

Thank you for sharing this video about how to clean and season cast iron.Cast iron is the best thing to cook in; I love mine.

Excellent teaching. I learned a lot. Thank you!

My wife was surprised when she first found out that I knew how to season, and use cast iron cookware. I love our Lodge brand ceramic coated iron pans like their dutch oven, etc....👍

These three videos he helped so much as I’m still learning as I go. I’ve never been a big Griswold and Wagner fan but have fallen in love with Lodge. Have a lot of vintage lodge and still love learning the history and learning how to identify. Thank you for all your knowledge! Will definitely be looking forward to more of your videos!

Thank you for your video. My daughter took my lodge number seven for bacon and eggs during a fall camping trip. It got left in the bag dirty, wet and now rusted . I watched this video and your last and found the courage to bring my pan back to life . I followed your steps and it’s in the oven getting a seasoning. I couldn’t be happier about my pan and about my new knowledge. Your voice is like that of the skipper on Gillian’s Island tv show . I felt your conviction in the process and you inspired my trust . 🙋‍♂️ .....maybe a career in voice overs is on your horizon !!!!

i totally fell in love with cast iron. in my country (germany) cast iron is not really a thing, so i bought an imported Lodge. in my opinion a sturdy, shiny, well seasoned cast iron skillet is the most beautiful thing in my kitchen, and i love to look at it and cook with it. i will definitely ban all of those teflon pans and cookware and replace them with cast iron and uncoated steel cookware 👍🥰

Great video, nice personal voice. Thank you for this one.

Enjoying your cast iron videos! I got into using cast iron to cook with a couple years ago. I love the flavor of the food cooked in cast iron and enjoy the process of caring for it. Gives cooking a little more personal touch. I had acquired an old Birmingham skillet that had some rust. I cleaned it up good and reseasoned it. First thing I cooked in it was cornbread in the oven. I greased it with lard and when that cornbread came out, it had a beautiful finish on the inside. I’m still learning all the tricks of the trade.

Great Video!! Washed. Dried. Heated with butter. Wiped a slightly rusted iron pan. Looks good as new. Never been used. Thanks!! Safe Journey!!!

your voice is very calming to listen to

Excellent video and very informative. I was given a cast iron dutch oven with rust and in rough shape. After watching this I'm excited to clean it up really well and then season it this way. Great video and Your voice makes me want to pay attention.

Thanks for all the in depth information in the videos! definitely know your stuff!

A great job on cleaning the pants and re-season them well explained thank you so much 👍🇺🇸

My ex sis n law gave me a cast iron dutch over and it needs some love. I am so glad I found your videos. I am sure it is not a collector but a true use pan and now after I get it clean, I will do just that!! Thanks again!

So many different instructions from people. I like your no nonsense way.

Hello. I totally enjoyed your videos about cast iron. My mother gave me a cast iron pan that she'd had for years, it's a Wagner Ware 10 1/2 inch skillet(after all the math and stuff we came up with that it's 30 years old at least) she found it outside her house all rusted and crusted with crud. Got my oven cleaner and steel scrubby out and went to work. It's awesome! I enjoy using it so much especially since I remember using it at my mom's place like 30 years ago. I was gifted a cast iron pan from my brother, it's a fajita pan, and I purchased a dual sided grille.

Great informational video. Thank you!

Thank you for sharing and clarifying some of my questions that I have had.😄😊✨💖❣️

Your voice and the way you speak is very soothing

Watching this no-nonsense, practical and believable tutorial video on 'cast iron 101' made me fall in love with cast iron cookware, especially the old vintage pans. Your video of this genre surpasses most others in my opinion. I love firearms and I also love to cook. Over the years I have assembled a relatively small collection of the former - compared to others. You have inspired me to go out and look for 'collectible' iron cookware and begin a new passion. Thank You! (I will most likely start out with a new LODGE 12" skillet (for practice) from WALMART or HOME DEPOT for $25.00.)

very informative and comprehensive. Thank you sir.

I was taught to scrub them out with oil and table salt. Done it that way for my whole life. I'll keep doing it that way.

Great clear instructions ... thank you!

Good job on the explanation of cleaning, I agree. Thanks Mud

After kinda watching two other videos (that I cut short because they just babbled on and on about God knows what and never got to the point), I was hesitant in watching yours, but am GLAD I did. You cut to the chase, got straight to the point, answered my questions, and made the whole process EASY. --I got a brand new cast iron pan for Christmas several years ago, but have been afraid to use it, because even though it states it has been "pre-seasoned", I knew I had to season it again, and I wasn't sure how, and also didn't want some long drawn out process where I'd be paying on the electric bill for months on end. THANK You Mr. Mudbrooker! Plus, your voice is very soothing and comfortable, quite pleasant to listen to. Thank you for putting my fears to rest. I subscribed.

Cheers from New Zealand, excuse the pun.This video has clarified" a number of questions I had regarding cast ironware. A grateful Kiwi.

Very enjoyable presentation

Excellent!! Thank you for the advise.

Hello from Ireland, and thanks for the great information.

This is the best explanation of how to clean and season cast iron cooking pans and pots....

Great video! Very informative. Thanks for sharing!

you're fun to watch and listen to. you definitely make learning fun.... thank you

This is seriously an awesome video keep up the good work dude.

Raw Potato and Salt for maintenance - that worked for me as well as your method to revitalize the pan. Thank you!

Thank you for a very informative video on CI. You have answered a lot of my questions and the biggest one being I couldn’t imagine my ancestors going through these elaborate processes about maintaining and seasoning cast iron. This video explains exactly how they used and maintained theirs. I was thinking when they would bring it home from the general store. It probably didn’t have a lot of seasoning on it and they didn’t have this complicated process suggested on most videos. This video makes using cast-iron very approachable. And the tip on the warping is unique from so many other videos I’ve seen. Thank you. If I know how something happens, then I know how to prevent it.

Great information, thanks for taking the time.

That is some really nice iron you have there. And THANK YOU for washing your pan in that soapy water. So many people think that it will ruin a seasoning but that is just not true. Wash, dry, season and put away for next time. Nice work.

So happy I found you, new cast iron dutch oven owner. It's very relaxing to watch you, It's probably your voice but you come across very real. I appreciate you, thank you!

I'm Tom Bodett and we'll leave the cast iron on for ya.

A pleasant voice, factual explanations, consider me subbed.

Thank you for the information, and making it an easy to understand process. I will say though, I almost expected when I saw the salt and pepper during the seasoning explanation to get a funny joke and was expecting you to just salt and pepper the pan for a joke. Thank you again.

This was VERY INFORMATIVE!!!

Enjoyed your video's very much,very enlightening !!

Thank you Sir. Great information and tips!! I'm just getting into cast iron cookware. 👏👍 Much Thanks. 💋

Hi! Just found your channel, my mother always cooks out of iron skillets, I still cook with them, one my skillet got how to season on bottom, 300 degrees for hour, thank you you have shown stuff I did not know or thought about, just subscribed!

Great info! Thanks for sharing 😀

Very informative as too cleaning cast iron !

I live in Rural Alaska so when I find one it makes it so much easier to know if it’s worth it or not. Thank you!!