Several years ago I came across a black guy that was great at showing each step of the process to salvage and even the worst cast iron skillets. I had booked marked his site but I can not longer find it.

Does anyone have a link to his Youtube channel?

( I have been off net for quite sometime, it's nice to be back !!

I believe his name is Jeffery Rogers.

Well, would you know, I found that 'lost' book mark !!

https://www.youtube.com/watch?v=j6Tz3HnnCFs

Cast Iron Chris on Instagram is also a good resource. He probably has a YouTube channel as well.

Here's another from Kent Rollins...

https://www.youtube.com/watch?v=3yVIvcFWoRc&t=781s

I use EZ Off (yellow can) Warm skillet to about 160F, take outside and spray it until completely covers, slip into heavy yard bag and let it set in the sun for a several hours.

Run water and a scrub brush, then wash it and wipe it dry with paper towel.

Inspect for pitting.

If it is not pitted, I wash in hot soapy water and use chain mail and or a green scrubby.
(If it is pitted, it can be re-surfaced).
But I do not "sand" the bottom unless it is a damaged skillet. The "cast" surface is best for giving the oil a "tooth" when it polymerizes, and a slick (sanded) surface is prone to letting loose the seasoning and it flaking, and you will fight sticking.

Rinse and wipe with lint free dishcloth, set on burner and turn heat enough to get it hot and add peanut oil and use the dish cloth to coat with the oil, just to get a very thin coating. (I oil entire surface, inside out and handle)

Thin sliced ginger root, green onion, (especially the greens) and garlic (about a cup) and stir fry in the pan for about 5 minutes, and turn the oven on to 400F when you start frying. Use tongs or spatula to move the veggies all around the surface inside the pan.
(this helps pull out the "metallic" taste by leaching any loose iron/iron oxide from cleaning.
Once the veggies are blackened or charred, discard.

Transfer to the oven (upside down) and let it cook for 1 hour, then shut off and let it cool to room temp.

Repeat the oven process at least four times, thin coat.

Then start using the skillet.

I do not use metal utensils in the skillet, and as soon as I can after cooking, I empty the skillet, heat it to about 250-300F on high, and use about 1/2 to 1 cup water to deglaze, then cut the heat and move off the burner to cool to "handling" temp, while using a bamboo cleaning stalk (looks like a stiff round broom), and chain mail, then I wash in hot water (I don't use soap), and put back on the burner, use oil and cloth to re-oil inside and out, and heat just to smoke and then shut off and let it cool to room temp.

Cleaning is a breeze and the skillets are always ready to go. Very easy to work with once you have it seasoned.


Eggs don't stick, and I am mindful not to cook acid liquids or "boil" for long periods of time in skillets.

I have a cast iron camp oven for things like chili, stews, corned beef and cabbage and stuff, as I am not concerned with anything sticking, but I use the skillets for most everything that I want to get Maillard effect.

I also have Chinese hand hammered carbon steel (human, not machine) woks that are similar seasoned and they are fantastic to use.

(After trying cheap woks of various materials and being frustrated.)

Cast iron seasoning is like a lot of things. There is no "perfect/right way", but there are plus and minus things in the process that are influence by your cooking style, types of foods and other things. So, what works best for you is the right thing.

Mine works well for me (and others that follow this process).