How to Smooth Rough Cast Iron - Remove Pre Seasoning on Cast Iron for Non Stick Cooking

you have a piece of

cast

iron

that sounds like it feels like it's staying put. I'll give you my number one tip. It will take that new

rough

pre-

seasoning

to get to the

smooth

er glass finish. My name is Kent Rollins. oh, thank you all so much for joining us in this video, today we're going to show you how to

smooth

out

rough

cast

iron

. I'm talking about the things that preseason now, the preseason I'm talking about is the things that they put. This cast iron, to think it's saving you some time and effort, which I'm really talking about, folks, is a logical cast iron, so if you have a piece of pre-seasoned cast iron and it's rough and gritty feeling to the touch.

I'll tell you how to care for it when you start with something mild, you'll season quickly or build season more easily and have that smoother finish. Do you need more ideals or more help? your cast iron to get it in the best shape it's ever been in her life Shan, my sweet little wife has created a link below is a playlist. We've also created a step-by-step guide that's all in this video. it's about how to smooth cast iron, it'll be in the description below, always have that on hand because you might need it, you can go back and find out everything you need to know, so let's stop beating around the bush and get some of this done. rough cast iron softened so we can cook something good, you go to the store and buy cast iron today 99.9 percent of the time it's something they call pre-seasoned, now they want you to cook it right away I'm telling you, right? ?

That stuff is like a polymerized layer of high temperature soybean oil that they put on there. Have you ever felt your hand run over the bed liner of a truck? You'll know what I'm talking about, eventually you'll know. cover that rough layer in 26 and a half years of

cooking

. I don't want to wait that long, so how are we going to fix it right? I'll tell you guys, this is the only time Shannon will let a mouse in the kitchen. I promise you, where is she? It's just one of those little sanders here, they cause a mouse.

You get one of those orbital sanders. You could do it by hand if you have two. I now have a 60 grit paper that lasts 30 days. the lower the number, the higher up that paper now I like to use a sixty to eighty at some point there now you have to realize that when we go to the sand on this we're not going to go down to turn gray anything Oh, net cast, I just want Let's get your hard stuff out of there and then we can build that finish into something that's non

stick

. It is not a very long process.

It won't be a half-day deal. I'm talking ten minutes tops. I don't think it's going to take that long, so hold on guys, you'll see this has a little point to it, so make sure you come into the curve right here at the bottom of this pan and go up the sides a little bit and we're almost there. . I can start to see some color there, we erase it. I think we're in pretty good shape, sometimes people are going to mess up that first round, so hey, they do a little more, just put another

stick

er on there and you go back to town.

You won't have much trouble in the second round because you didn't get most of that dirt out there in the first round. I'm not going to

remove

all that. They are plumb to the bear. I promise, so I'm going to clean up. This is the war here. I can feel you fit in these corners a little bit more because you need to be able to stick your finger in there and make sure, because if you leave this rough in these corners, something will always happen. I want to stay there, it's not plumb to the shiny metal of the black bear everywhere.

I just want to make sure I get that rough stuff out of there so that, guys, we've got this, it ships smoothly. I don't think it's good to go. We'll show you how to rebuild that

seasoning

in this pan to get that shiny, slippery finish that you can slide and hang on, whether you've knocked off a bunch of rust or burned something in a pit with no fire to dispose of. from this to start over this is to start over we're going to rebuild that seasoning back to where we got that shiny, slippery finish we do this to rebuild that seasoning up there you're getting three really good benefits from the beginning bat number one nonstick number two easiest to clean number three your food doesn't taste much better by rinsing it so the pan

remove

s excess water.

Can I get this newfangled thing called a stove to work and I? I'm going to turn it on to medium-high heat because I have to make this work. It is dry before seasoning because we cannot season cast iron cold. He won't accept it. It won't get hot enough for it to go away. to join that is what this baking process is going to create here in a minute it takes a little bit of time to heat up so we're going to put it in there when you pour all that in there if it's steaming it's too hot but it's not going to be too hot , it will be perfect and you've all seen me in the past, I always use a little bit of olive oil.

I sure use olive oil on my old stuff now because it's been slick and finished for so many years. but I started using a little bit of linseed oil when I started new things or things that were revamped and we're going to re-season, we're going to take a little bit of this flexible dough and we're just going to pour a little bit in there. Now when you first season this and rebuild it, it's going to take more than what daily care would be, so you're going to put a little bit more oil than eight, four, five drops, so get a good lint-free oil.

The cloth and handle may be hot now, so have something to hold on to to make sure you clean everything from side to side. Now that we've preheated the oven, like I said, to 350, it's hot enough that we can get in there so we can turn off the burner, we're ready to go and if the channel comes in here where you can see, you can see there's a nice layer of oil on this thing, so let's put this in the oven. on the middle rack of the oven at 300 degrees for about 40 minutes and then we'll turn it off and let it cool on its own.

This is not a one-time process. I promise we'll do it three times before we can get the service going, as you can see it's cold enough for me to handle it, it's been there about 40 minutes, I just turned it off, let it reach about room temperature, but guess what it's time to do. Again, now we made some progress here. I could see there were some things happening where this was quite brilliant. Here you can see that we're starting to accumulate some gold here on some layer, so as we get another and another known there, We're going to go find this black one that we want to see there.

Let's turn the oven back to 300. Let it preheat. Magically heat this pan when it reaches a temperature like we had before the world. We know it's hot enough to take this. seasoning, we're going to pour a pretty generous amount again on a lint-free cloth on all sides, back in the oven, another 40 minutes, let it cool again and we'll see where we are, friends, as you can. Look, we've done this. This is my third trip and this is slippery. Alright. Now you can see that we've lost that silver and we're getting closer to that golden bronze color here.

Now you don't have to continue. Do this until it's completely black now go to the front bake it here in front of the potatoes melted in the coast it loves a little starch and every time you fry something the more you use it the better the seasoning will be now if Ever use a skillet or dutch oven and it tastes a little like metal, you're not even close to there yet, the seasoning will coat and make your food taste better if you taste metal and something you know you weren't. Not enough anymore, folks, I want to stress to you that you need to put this in the oven and bake this seasoning that way, meaning in this case, when you're starting from scratch and making the seasoning in cast iron in the future, if you're starting with something that is completely rusted or you have to start with a new oven, this is the way they started, so friends, we hope you learned something about how to take care of that rough, pre-seasoned cast iron, like we said in the video not everything It comes this way, there are new things you can buy that have a finished preseason.

I'm mainly talking about the hostel and all those things that come pre-finished and are so difficult, go in and take care of it. cast iron because remember that it is something that will return to you every time you cook with it. Thanks for stopping by here. God bless you each and every one. Hit the little subscribe button. How about some mascara too?