Well. Sorry man, sorry man. -This is the story of
how my nephew Angel almost got dry aged by me because he did this to my beloved cast iron
skillet. As you can imagine when I came back home and found this in my backyard, man my heart broke.
If you love your cast iron skillet and your nephew does this to yours you know exactly how I feel. It
is very mixed emotions. So to all nephews if you are watching this do not do this to your uncles
cast iron skillet. Trust me you do not want to get dry aged, it is not a good experience. but with
all that being said I have to stop crying about it and we need to fix it. That is one of the wonderful
things about cast iron skillet we can always bring it back to life. But if you take a closer look
this one is rough. It has been outside on the rain and sun for almost two weeks. The rust got so
bad that you can see that it's eating the metal, especially on the bottom right here you can
tell that this pan has really been mistreated. I mean by picking it up and turning it out to the
back, oh boy take a look at this. I've never seen anything this bad. Man! Put down on the comment
section what do you think I should do with my nephew. Maybe dry aging him is just not enough.
But I know you guys will have great suggestions. So the first thing I needed to do is to start the
cleaning and for that I recommend using gloves and also some type of cast iron chains to clean
it all up. But most importantly you're gonna have to put some elbow grease because this is no easy
work. So we got a suit up to go ahead and begin the process. So I started by adding a little
bit of soap and washing it as best as I can. This thing is rough and if you're not careful this
will cut you like there's no tomorrow. Since the rust started eating the edges they are all very
sharp, so going nice and slow is the way to go. And as you can see it is so rough that it's hard
to come out but if you are persistent most of it will definitely come out right now. Keep repeating
the process as many times as necessary to make sure your water is nice and clear because once
you are done it should look something like this. As you can see not much progress has been made
we still have quite a bit of rust which is almost impossible to take it out with soapy water. I mean
take a look at this. You see that? Even though it was washed many times it's still no good. Now for
the next step I highly recommend using a container that you can throw it away. The only important
thing you gotta keep in mind is to make sure that it fits. Now the only thing left to do is to throw
in the acid, and for that I chose white vinegar. Add a good amount, you're looking for one part
vinegar and two parts water, this ratio will be perfect to get all of that rust out. One of the
most important things you gotta remember when doing this is that you need to give it enough time
for the acid to do its job. The longer you leave it the more the acid will start eating everything so
there's a fine line when it stops eating the rust and it starts eating the cast iron. If you ask
me, two hours is good enough. Once the two hour was up I went ahead and started putting some elbow
grease and I hope you can see this clearly because it works. All of the rust after soaking it for two
hours comes out like nothing. I mean take a look at this. It's now almost getting to bare metal. You can
always go even rougher and use an angle grinder but if you do this you will lose all of the
details on your pan. At least to me, for restoration, this is one of the best ways to do it especially
if you want to keep all of the details from the pan. But once I was happy with the progress this
is what it looks like. As you can see I was able to remove all of the rust. That is exactly what you're
looking for. However this next step is very crucial because the acid is still on the pan we gotta
take it all out if not it's gonna keep eating it. For that you just gotta take it outside and go
to town with a hose. Make sure you wash it all out, the last thing we want is for it to lose all of
the details. And here's what we're left with check it out that coloration on the bottom there
is totally normal however the process is not done yet. The next step is extremely important and
that is to put the seasoning and for this I highly recommend a very high temperature oil. For today
I'm using grape seed. Now here's where most people make a huge mistake the more oil is not better, you
want an extremely thin layer almost like nothing. So after applying it to the whole thing make sure
you take all of the excess out. As you can see once I was done this is what you're looking for. The
less greasy the better and that's because we want that oil to stick to this pan forever and for
that we're gonna be using fire. Now if you have a barbecue at home I highly recommend you using it.
You can always do it in your oven but believe me when I tell you your entire house is gonna smell.
I like to keep my temperature at 375 degrees fahrenheit this ensures perfection every single
time. You want to leave it there for at least one hour once that one hour is up you want to
remove it and repeat the process. The more times you do this the longer your seasoning will last
and at the same time it will make your cast iron skillet non-stick. For me I did it a total of three
times and once the last one was done these are the results. Now that is a good cast iron skillet and
if you take a closer look the seasoning is perfect. It even gives a nice color to it even though
it's nice and black it still has a little bit of reddish color. That is how I like to keep all of
my cast iron cookware. If you compare it before and after side by side oh man what a difference. Take a
look at this, brand new. That will make anyone proud! But hey this is not ready to cook on it yet and
that's because we still gotta do one of the most important step. The very first cook whenever
you're restoring something usually has a very metallic taste and in order for you to remove
that out here's what I like to do. Start by adding a good amount of grapeseed oil. Keep your
flames nice and high and then go ahead throw in a good amount of onions. The wonderful things about
onion is that they take a while to cook but most important they also release some oils onto your
cast iron skillet and I don't know the science behind it but it does remove all of that metallic
taste. You want to cook this until it's completely caramelized and obviously do not forget to
deglaze it by adding a little bit of water. This right here does wonders to your cast iron
skillet and after every restoration you do I highly recommend you doing this, because yes
once you're done you gotta discard these onions but most importantly your cast iron skillet is
ready and it is now non-stick and super easy to clean, and if you treat it right it will last you
for generations to come. That is how I restored this beauty and it's now ready to cook once
again. Guga this this message is for you bro. Uh my bad I really didn't mean to do that, but hey man you brought this thing right back at least, at least we both learned something you know. We both
learned not to leave it out, and how to fix. Well sorry man! But now I want to go ahead and test this cast iron skillet so for that I'm making these incredible roasted potatoes. They are really simple and everything is done in one pan. I started with a good amount of bacon, crispen them up until they are fully cooked. Once that has been achieved go ahead and remove all of the bacon.
However leave the fat behind and that's because we're going to throw in a good amount of onions.
You want to saute this until we get a nice color and as always do not forget to use a little bit of
water to deglaze the pan. Once they've been fully cooked go ahead and put them together with the
bacon because now it's time to add in the potatoes. I like to put them all facing the same direction
that way we can get nice browning, we want to cook them until we get a nice color just like this.
Once that's done the next step is to throw back the bacon and the onions, mix it all well and
put it in your oven at 350 degrees fahrenheit because after about 15 minutes your potatoes
are done, If you choose to make them even better throw in a little bit of parmesan cheese and
parsley, Now that is some easy potatoes to make. At the same time they will be perfect
for a steak and just so you know my cast iron skillet is super easy to clean
check it out with a paper towel is good enough. That is why I love cast iron skillets. It's now
ready for the steak talking about that i chose this beautiful rib eye, as you can see it has
wonderful marbling and exactly what I was looking for. I cannot emphasize how important it is to
have nicely well marbled steak just like this, that is why I only season it with salt
freshly ground black pepper and garlic powder nothing else. As always make sure you season both
sides and the edges. To cook a steak in a cast iron skillet is super easy I highly recommend using
a high temperature oil once again. Keep your pan under medium high heat and throw in your steak.
You should immediately hear a nice sizzle if you don't it's because your pan is not hot enough.
After exactly one minute and a half it's time to flip. The only downside of cooking a steak in a
cast iron skillet is the smoke, trust me there will be plenty of it that is why I always love to cook
it outside. After it has been cooked for another minute and a half flip it once again and throw in
some butter because the next step is very crucial if you want your steak to be incredible. And that
is to baste it, keep basting it until you reach your internal temperature that you like if you
enjoy medium rare you're looking at 135 degrees fahrenheit that will give you a perfect steak.
Another thing I recommend is to keep flipping it. Remember you got both sides to cook and if you
need to flip this thing 10 times do it there is no such thing as flip your steak only once that
is just terrible advice. But once your internal temperature is reached your steak is ready. If you
don't want your steak to dry out it is important to let it rest. For steak this size five minutes is
good enough because once that time has reached the only thing left to do is to go ahead and slice
it open, and as I did you can clearly see that it was cooked to perfection. The only thing left
to do is to give it a try and see how it tastes. All right everybody here we have our beautiful
steak and potatoes today Maumau. -It looks beautiful but it looks very little. -Yeah I know just one.
I was not expecting Maumau to show up. Maumau showed up I said Maumau you wanna be on the video. yeah let's go
i wanna eat. -Yeah why not. -Remember that cast iron that Angel messed up? -The one that was completely rusted. -Yes
he left it outside and you know I got a little uh happy with Angel let's just say that. -Is
this one? -Yes it's this one here, so let's check it out it. -It looks brand new. -Yeah I know it
looks so nice. -The other thing was like orange. -And many other colors too. -Orange is the nicest. -And
uh it was so bad that on the bottom the actual metal was starting to warp you know what I mean.
-Yeah -He left it there almost two weeks everybody and I didn't notice until then. But anyway Angel
I still love you it's okay I forgive you. One of the reasons you would choose cast iron steak over
the grill is first of all if it's nice and cold outside and you don't want to go outside you know.
-Like right now? -Yeah like right now it's starting to chill over here but uh and the other reason
will be for convenience you know. You just cook it inside the house and you're good to go. At the same
time expect quite a bit of smoke in your house because whenever you're doing it but there's
nothing that beats that wonderful cast iron sear you know what I mean. -Yep. -And there's some
extra butter here this was just supposed to be for me but I don't mind sharing it with you
Maumau. -I appreciate it. -Cheers everybody! Im going with both at the same time. -Oh my god!
That crust is amazing. -I know. -It doesn't have that char flavor. -Right. -But they have like the extra
crisp crispiness from nice good sear. -That's one of the things that I love about cast iron it's so
versatile you can cook anything with it. You know what I mean? -Yeah -Absolutely and it produces a wonderful,
wonderful flavor. So let me try to give you guys a few tips. One of the reasons you would restore it
is if you really enjoy that pan. You know what I mean? If you like that pan you want to restore it
you don't want to throw it away because it's going this is going to last forever and it is one of my
favorite sizes that I have. Now most importantly once you restore a pan like this it has a
special part on your heart and you take very good care of it and you never let your nephew
use it again okay. You're just going to town I'm talking like there's no tomorrow. -I enjoy this so much.
-You like this cast iron? -Yes this is my favorite cast iron too. -Anyway guys these are the results. I hope you
guys enjoyed this video if you do enjoy it make sure to give it a thumbs up, if you're not a
subscriber be sure to subscribe for future videos remember if you are interested in anything I use
everything is always in the description down below. Thank you so much for watching and we'll see
you guys on the next one. Take care everybody bye bye.
