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.