Can I make a Lodge Cast Iron Skillet nonstick like a Griswold? #howto #viral #1millionviews #bacon

well hey folks it's been a while um the lighting here is not very good but uh I just scored a fine at a thrift store the other day um it's something I've been looking for for a while I never wanted to buy one on eBay because uh they tend to be a little expensive but check this out what I got right here that's not it what I do have right here though [Music] is it Griswold number seven and it's got 701 on it for my research that tells me it's one of the first production runs these ones I believe were made from 1939 to 1957. somebody really took care of this pan it is an outstanding shape just absolutely beautiful all I have to do to it is literally just wash it and do a light re-seasoning on it and that's going to be pretty good pan I'm really happy I found that then here's a pan I've had for a while it's a Wagner ten and a half inch skillet my lighting is terrible but this one needs to be cleaned up a little bit and uh I don't know where I got this I think I maybe a yard sale or something not sure but what I did have here this is a lodge it's one of these ones it's got some fancy casting on the back and it's a modern cast iron pan and quite frankly I hate them um they're not cast very well well they're cast and they don't finish it they leave the the sand marks from the casting sand in it so it's difficult to get these seasoned to where they're actually for real non-stick and you look over here at this Griswold the thing is smooth so I'm gonna put this in the oven cleaning cycle it'll take off all the old seasoning quite a bit of the rust and then I'm gonna take it out here and I'm gonna run it through a sander we've got 80 grit 120 150 220 and then I got some 320. and I'm just going to sand the bottom I'm gonna get that thing polished up nice and smooth and then get this thing re-seasoned and see if we can't make a lodge perform as good as a Griswold that'd be pretty nice so I'm gonna go ahead and get this thing in the oven and I'll bring you guys back after it's uh pretty much all cleaned up and ready for the sanding sanding cycle see in a bit all right here's the pan after it came out of the uh self-cleaning mode on the oven got all the uh old season off there's a little bit of surface rough rust left that was late last night I really quickly wire wheeled the bottom and put a little bit of olive oil on it so it doesn't flash rust while we're doing the main project which is working on the inside here and um what I'm going to do is I'm going to sand the entire inside and get as smooth as glass hopefully I'll show you the I'm trying to achieve here here's the Griswold let me scrape my fingernail on it it's really smooth you come over this old Lodge well it's not old it's fairly new but the way they cast them and they don't finish them you listen to that a lot of little Pits on there from the casting sand and what it does is it makes it very difficult to get it seasoned to where it's nice and smooth like this and it's actually virtually impossible and just creates a whole lot of extra surface area because everything's all bumpy and it's got all those little dips in there that you got to fill up with seasoning and it just doesn't really happen so to get this non-stick the right way takes literally forever and is almost impossible so I want to get the inside nice and smooth like this and then re-season it and uh test it out and see how well it does against this one so I got my other camera set up here I'm going to start sanding here I'm doing um I'm gonna start with here I don't know if I'm gonna start with the 80 grit maybe but I'm gonna Advance all the way up 120 150 220 and I got some 320 and that should be enough if it's not I'll run down a harbor freight and get some 600 grit and uh that that should be more than enough to get nice and smooth I'm not going to do the outs the outer Ridge I'm just going to do the bottom because that's cooking surface I'm not too worried about I'm not cooking eggs up iron up here on the side so I'm going to get the bottom done so we're gonna go ahead and get started on this uh hopefully not too long standing process [Music] [Music] [Applause] [Music] [Music] okay we're starting with 80. that was 120. that's uh got a long ways to go matter of fact I'm going to start out with 60. [Music] [Music] thank you [Music] foreign [Music] [Music] [Music] [Music] foreign [Music] foreign [Music] [Music] [Music] foreign [Music] looks like I got all the scratches out from the flap disc using uh basically a paint remover thing on my drill I can't remember what it's called exactly but then I removed the scratches from that with the 60 grit now I think I'm actually yeah I think I'm ready to go to the what was it the 80 grit the next one you're probably good enough to skip that go to 120. because there's there's scratches in here from the 60 grit so I need to remove those okay yep yep I'm ready to strap up a 80 grit um this brand of 80 grit looks coarser than the degree I got this is 60 grit Diablo brand this is 80 grit DeWalt brand yeah I better skip this 80 grit yeah 120 looks like the right step to go here start getting the same polished up [Music] [Music] all right here we go with 150 150 Grit let's see if we get a little more shine in there [Music] [Applause] that's getting that pretty good there's you can still see some very slight imperfections there where the little valleys were just a little bit too low for me to get into without taking off a ridiculous amount of metal but I don't think they're going to be a problem see the the metal still needs to be a slightly porous so that the uh the seasoning has something to bind to so I don't need it to be a mirror but it can be close to a mirror shine and still have a little bit of porously is that the right word I don't know it's going to have some pores in there some place where that season can grab onto and it's going to be uh quite the Slick surface to fry an egg on I think there's gonna be a few more steps here I'm going to keep going for probably another I don't know maybe 20 minutes or so with this 150 before I go up to the 220 just to knock down a little bit more that I can see here that you can't see on the camera and uh we'll keep it going I gotta feel a little bit more here I want to get as well as right there so another 20 minutes I'm not going to film all of it but I'll film some of it I'll just speed it up for you [Music] well that's about 15 minutes on 150 Grit there's there's some slight imperfections there where I dug in a little bit too deep with that flap disc but you can't even hardly feel them but I tell you what I'm so impressed with how well this is coming out I gotta show you another pan here's another Lodge uh I want to say this is a I don't know 12 or 13 inch one I've had this for a long time I bought this at a Cabela's in Montana in 2005 they had it for like 50 off I couldn't resist I grabbed it this is the first cast iron pan I ever bought and as you can tell how thick and nasty it is it's been well used and uh I'm gonna give this thing the same treatment I'm giving this next video though we're doing this one this time next video I'll do this one and the next time when I do this one I'm going to skip that flap disc this thing and I'm gonna go with this paint remover thing on my drill which actually did a really good job of removing all the high points on the little Hills and Valleys in the the casting from the casting sand so I'll skip the flap disc and do this that way I can eliminate some of these little imperfections I'm getting on this one that are actually honestly they're not going to affect the Finish they're not going to affect the seasoning or how well this thing is going to be when it comes to being a non-stick pan so look for this old crusty thing I'm gonna go actually go put it in the oven right now and put it on self-clean to get this thing all cleaned up so I can do it next so hang on a second okay we got the big old 12 or 13 incher in the oven setting self-clean and um I think we're ready to proceed on with what was I on 150. yeah it was a 150. let's go to 220. and see how that comes out looks like it's gonna there's still plenty of little teeny tiny microscope pittings in there it scratches from the Sandpaper that the season should bind quite well and be nice and slick I like to be able to fry my eggs and they'll slide them across the pan like this then you know you got a non-stick pan without all the chemicals that come from Teflon oh by the way see this stuff right here I used it on the back of this pan just keep it from flash rusting don't use this spray olive oil as a seasoning why because it's not just olive oil there was soy less a thin dimethyl silicone for anti-foaming contains soy and also contains a propellant which it could be anything it could be air it could be propane who knows so yeah don't use this I just use this because it's quick easy and fast to make sure I didn't have any flash rusting I'll get that washed off of soap and water before I actually start my seasoning process on this pan and uh I'll use 100 extra virgin olive oil I'm not using anything else simply because olive oil gets squeezed out of an olive it gets run through a filter and put in a jar all these other oils like canola oil avocado oil all that nonsense they there's some there's some chemical extractions going on some of those so I stay away from those I'll just stick with what works and what this natural as possible so here goes 220. foreign foreign well I think that's it for the 220. we're getting close to what I want so we're gonna stop swap the 220 out 220 Grit for some 320 gator better be good this pack of how many pack of five cost twelve dollars so this stuff better perform oh and I'm judging based off of how it looks right now that 320 is probably as far as I need to go plus should go because I need to make sure that there's still enough little scratches in there for that seasoning to bind into so let's see what kind of a Polish this puts on it [Music] [Applause] [Music] thank you I think we're looking pretty good I mean you can see some reflection in it I can't quite see my face but I think we're good on that so it's late tonight so I'm gonna call it quiz for tonight and I'll pick it up back tomorrow but I think I'm gonna take a wire wheel after these edges here and hit them pretty aggressively just to smooth it out a little bit around the edges the handle Etc I'm not I'm not going to do anything to the back I mean the bottom or the outside edges because I don't cook on those edges so um we'll pick it up back tomorrow okay here we are back the next day um I finished this up with 320 Grit for this particular pan I'm I'm happy with that it's because I use that flap disc and I got in a little bit deep in a couple areas and it's going to take a lot to get that out so oh all in all I think it's pretty good uh the next pan I do which will be that 12 inch I'm going to actually not use the flap disc and I'm just going to use this paint remover thing that's got some kind of abrasive qualities to it there's something in there that works pretty good so I'm going to try that in the next one and uh I already completely cleaned that one out in the oven and it's got a lot of rust on it so about to get that cleaned up before I start that one but right now I'm gonna go ahead and hit the size really quick with the wire wheel and then get it all washed up nice and clean and then give it a good rub down with some olive oil and start the seasoning process so we're going to start wire Wheeling this thing shouldn't take too long [Music] foreign thing we've got it cleaned up pretty good let me give it a quick wash just to get off a little bit of that extra ingredients in this spray can stuff that was on the bottom and uh get some really really thin coat of olive oil on it and get in the oven and start the seasoning process okay the oven's preheated to 400 degrees and um we're gonna start the seasoning process you want to make sure you use a rag that's like 100 cotton there could be other ways to do it but this has always worked best for me and then you want to put uh actually I'm gonna do the outside first so this has already been cleaned up ready to go the trick here is put some olive oil on there and get it all on everything get a nice layer something get it on everything all the way around every last little crevice handle included and then try to remove as much of it as you can you want to have super thin super super thin coating the oil for each step of the seasoning process I might have to do I'm guessing I'm probably gonna have to do about three maybe four coach on this thing all right now we'll get the inside not wrong oil wrong oil I'll just pure olive oil now some people use flaxseed oil I'm using something that's not had any anyway any chemicals have been introduced into the oil at all that's what I'm doing and try to remove as much of it as you can one are super super thin coats nothing more okay here we go now she goes in the oven upside down 400 Degrees that's what I do with it some people do 350 some 375 some 450. I do mine at 400 and for one hour then I'll take it out let it cool partially and at least where I can handle it and then I will put another coat on another hour another coat another hour and then we should be good and we should have a nice amber color down here on the cooking surface and we'll be ready to start cooking after that now the seasoning process does not stop at that point though you want to keep seasoning as you cook with it every time you cook put some oil in there then when you're done cooking wipe it all out nice and clean and just keep going and after some time probably a few months could even be a few weeks if you use it twice a day and you will have a really super non-stick surface right there so I'm going to stick in the oven set the timer for an hour and I'll bring you all back and I'll show you the next step all right the uh first seasoning is done can you see that nice maybe you can't that nice amber color so that first coating of olive oil has seasoned in quite nicely still need some more I'm gonna do one more quilt on the outside maybe two maybe two I don't know I might only need one more but I'm definitely doing a total of three on the inside so let's get one more really thin coat I'm gonna open it up don't I one more really thin coat on the outside don't take much folks it really doesn't this is one of those situations where Les is actually more I'll give it a good rub down to get any excess off and we'll go ahead and get the inside real quick and back in the oven for an hour it goes at 400 degrees that should be more than enough actually foreign you basically want to be fairly dry to the touch after you get that coat on there all right she's ready for the second round of seasoning it should come out a little bit darker on this next one but one hour at 400 degrees in the oven upside down here we go all right so here we are the second seasoning is done now it's time to do a one more at least one more maybe two I don't know but at least one more thin coat of oil on here and season it for one more hour so as we did before this pan is still a little bit warm we'll do the back side the bottom first I need to remember to do that remember open it up don't forget you put it on and then you try to take some of it off the dryer portion of the rag flip it over telling you look at that look at that nice Amber shiny color there that's looking good oops that's probably too much foreign back to the oven we go for one more hour and that should do it and then we'll in a later video we'll do a test alongside my other pans including that uh Griswold and see how well they do okay here's the finished product this uh pan now has three full coats of olive oil seasoned into it and um pretty happy with it got a nice nice dark amber color to it and uh I'm gonna set this aside and I'm going to finish a couple more pans and then we're going to do a side by side uh egg cooking comparison to see how they all come out and how they all perform so there you have it that's how you uh take a lodge a cheapo Lodge dumpster fine in this case cast iron pan and uh turn it into a pan that's uh actually probably going to perform a whole lot better than the ones that still have that that uh casting sand finish on it where it's still rough and really hard to keep those from being non-stick so there it is I'll see you on the next video

Channel: Liberty DIY

Views: 19,607

Keywords: lodge, cast, iron, griswold

Id: SyTIidZ6sSU

Length: 33min 19sec (1999 seconds)

Published: Wed Mar 22 2023