welcome to backwoods gourmet today we've got another versus for yes y'all stay tuned okay so today the vs. is not cooking today is going to be newer cast iron versus old cast iron so what we're going to do is we're going to take two identical size pans one half from the 80s and one from way before that we're going to strip them reese's them and see how they compare when we cook with them later so just for covered this pan I think it's a BSR it's a little cruddy so I'm just gonna show you how we're going to just burn this one out it's not terrible okay doesn't need a doesn't need electrolysis baths it's not rusty it's got a little surface rust I clean it with a little bit of a brillo pad on the inside some oil I don't seem to be pits so we're just gonna burn it out you know we'll uh what go through this whole process take the rest of them nothing right over top Oh use our tones kind of get them nestled in there although as it's literally been just eight like two minutes in there and you can already see that the oil is starting to burn off that skillet so we're gonna let it go uncovered like this for a while till the flames die down because there's oil on that grill too from grilling steaks and everything else pull it all that burn off flames died down then we have another skillet so there's a grill there there's our other pan our custom pan under there you see that whole thing is closed and Rud around the edges already all right and that's what we want we want to get it up to glowing red temperature and that will burn any of the see old seasoning off and any impurities that might be on it you know you get it you might not know where it's been but believe me it's gonna be completely clean and sterile when it comes out of those coals all right so I won our we're burning down you can see it was glowing red earlier it's all ash around the edges it's still glowing in the middle only parts not glow is a very tip of the hand at which we don't cook with that part I'm not really concerned about that but I think we got enough fire to do another pan that's really been needing some TLC we're gonna pull this one off and see if we can't do this for one more of my pans up here on the wall well we got these coals going okay you see Center that fan glowing hot it's all ash that season has completely burned off of it so we're gonna get a place to set it ready over here to the side we're gonna head gently cool down by no means by no means guys like once think you're gonna dump just some water it will crack wide open so you want that to cool down naturally just on its own and that'll be completely clean and the next couple steps so my old bass broke skillet a perfect example of one that needs a little bit of restoration I've had this for over 20 years and it's not a huge buildup of a you know seasoning so so bad you can't even see the bass mark on it anymore hardly the insides still really nice but I think we'll just go ahead since we got this fire going I really like to you know this to be seen a little better or been visible a little better and it's getting really crusty and doesn't quite set level on things anymore because there's so much build-up on this little smoke ring so hey what the hey let's go ahead we got a nice hot fire going a nice nice cool night it's just well toss it in there tea and get some tongs and we'll put some put some coals right up on the bottom of it can't when your uh your old Teflon pans you know some of the things pretty expensive you see when those things get all scratched up start sticking and don't really work real good anymore see you do this and bring them back to life for the Teflon peanut ain't happenin cast-iron it's forever so after she's cooled a little bit and sit over here you look at this pan you go alright well that looks ruined I don't call it ruined I call it the first step to being re born just like getting baptized this case by fire not water so after submerging it in the water it's got a little vegetable brush there's nothing real harsh right now this is burn down all the way it's just heated these up over here on a propane burns dry them and I got them pretty warm they're not smoking hot they're just warm but I want to put this first coat of oil into them I like to do it I'm not saying this is the only way to do it but I like to put it in there when the pan is warm this is about 200 degrees I would imagine surface temperature and it seems to drink the oil right up when you do that so we'll flip it over do the inside that's one the inside what I'm most concerned about will flip go ahead and flip it over still pretty warm scrapes the oil I'm going to do this for you guys outside because use the oven it really smokes a house upsets all the smoke detectors off that's it here's a pretty warm okay but see how I just kind of drinks out oil that's what we want do the same thing with the other one so now that's burn off we can see it says number seven ten and a half inch and then it has a circle with a cross through it so all the cast iron guys are yelling at me right now - paper towel do that okay don't use favorite towel use a lint-free cloth of shop rag something 100% cotton you use the paper towel you're gonna have to go in there with a fresh paper towel before you put it on season it and get any of those little little paper balls it might be in your season now and we did that okay if you got something else don't use paper towels so I wanted to show you guys the difference between modern cast iron and antique cast-iron this is our modern one this is lodge and it's this one is eat and the ones they make now I bought this this one was given to me in the 80s brand new yeah if you look very closely you can see the dead surface is still although it's pretty smooth it's not totally smooth and besides are even worse okay close up there now let's back up over here this little guy it's already looking like a mirror already and asides are also really smooth that makes a big difference yeah I've got this weber kettle grill gone it's raging we're gonna do both pans identically that grills at 500 degrees right we're going on try to keep as close to 500 as we can and then we're just gonna let it burn out all right guys we just lift those in the grill last night let them cool down on their own charcoal burn out let's see how they look look a lot better huh so that's only a first seasoning but that that turned out really good for a nice hard coat finish and now we can really see all the details on the bass skillet you know we burn all that crud off of him so we're gonna have to do this one more time okay the same thing we did before one layer charcoal in the bottom of the grill pretty much white up and we'll reel em put them back on let them stay on there 500 degrees until grill burns out and they completely cool down under your own so we wipe these guys with another coat of grapeseed oil there's lots of good oils use yeah and they look gorgeous already I mean look at that so this this season you know the more times you sees nice the better they're gonna get we're just showing you how to bring them back from zero so we want to kind of compare the two you know 1980s modern came pre-seasoned you know semi smooth bottom a lot smoother actually than the ones they sell now versus the antique one this was thanks to Larry Stevens one of our great subs and I know he helps a lot of you guys out with questions on the channel he identified this one as a BSR century series late 1950s to early 1960s so this is gonna try to get another Co seasoning inside Japan most important part obviously this the surface you're going to cook on they go ahead wipe those with our cloth with the grapeseed oil while they're nice and hot and I'll put the lid back on no worries about the smoke detectors going off doing this in the house good ol Weber Kayla grill does a great job all right guys it's a cold and rainy morning got both of our pans they both look great so now we're gonna do the comparison I was trying to figure out what we were going to do and I know they're not ready for eggs yet so what we're gonna do is some pancakes for their inaugural cook after being reborn this is our or old lodge pan this is the the antique century series BSR go ahead just kind of start looking around the edge as you and that's going to come off sticking a bit okay I'll give it another second and we'll try it on the century series also again I feel just a slight bit sticking on that basically in the middle I have to work that one off to give it a flip but it came off it's beautiful the same deal you know knocks what is the other one you can see that you know the center of it stuck a little on both of these well we had to wrinkle this one a little bit in order to get him loose so in comparison both skillets performed about the same after this sub mount of seasoning so the next thing you know as we use these more and more they're gonna get better and better but they both did an excellent job now it's time people hey guys thanks for watching this versus I can't call a winner I'm gonna call it a tie but remember just keep your cast iron seasoned and whether you got old stuff for new stuff it's all great hey and if you haven't already check out our amazon store with the first comment down below we're going to leave you a link there to check out our Amazon influencer site that we get a little commission off of if you go down there and buy something we have a bunch of large products on there we have a bunch and bunches of all kinds of outdoor gear and outdoor cooking products so do us a favor that's going to be a great year got a lot more content coming for you guys so thanks for watching the backwoods gourmet hey thanks for watching it back what's gourmet if you like what we're doing hit that like button right down there if you want to subscribe to our channel you can do it right here check out our last video it's right up there and for a whole 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