I am a relatively new convert to cast iron. I do some of these things instinctively. Others not so much. I'm going to have to watch this vide at least 30 more times to remember them all. Thanks for the information

I use some of these on my blackstone.  I’ve never been able to get it perfectly level on my deck. Pretty level but oil eventually pools in a back corner.  I didn’t know how much that was helping my cook.  Great video. I learned a lot.  Just bought my first cheap cast iron pan.  I’m looking forward to making friends with it and adding another quality pan in a few months.  $20 for a 15inch smith Clark at Costco

great video

One thing I’d like to point out is he mentioned pouring a little bit of water into a hot to steam off food residue. I don’t know if he knows or doesn’t k know is when doing this is use warm or hot water. Never use cold water. When using water or preferably hot water 190 degrees this reduces thermo shock to the pan and the water turns to steam instantly. The last point he made is the pan teaches you how to cook and I agree. This is true with every pan no matter what the pans composition is. I have all sorts of pans and each one cooks to its own tune. So the first few times I have to get use to a new pan and as time goes on I get use to its idiosyncrasies.

Interesting

use oil that will polymerize to season the pan. Olive oil will just turn gummy. Canola is good, lard from grass fed beef is better, flaxseed is great.