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I love watching your channel. I think I would have made a good pioneer! Cooking over a campfire with my cast iron is one of my favorite things to do. I noticed you using the potato and salt method for cleaning the cast iron. For historical accuracy, I doubt very much that our grandmothers would have used precious food for scrubbing cast iron.

Wow. Seasoning the old stove with bacon grease totally makes sense! We eat a lot of bacon and I save all the grease for cooking. We've learned so much lately about seed oils, and how bad they are for the body, that all I cook with now is bacon grease and butter. Have to say, Brian and I were drooling over your steak and potatoes!

PBS can't make the Home steading series you spoke of. PBS is a political Ideology based organization. Not about the Truth or Historical education. Best Wishes from Montana! M.H.

I have my Moms old large cast iron Griswold skillet and her small skillet which is perfectly sized for two eggs. I have added several more to have a set. I use them all the time. This is a great video!

Want to join channel, alas don't understand how to, so at my brothers house for Super Bowl, I will have my S-I-L to help me become a bonafied member.

Just remember when you say on this video elk.And venison, talking about dishes and seasoning.And so forth all the dear family is venison.Elk moose caribou reindeer, whitetail Mulder blacktail.Is all venison

This is so exciting! I love cooking over fire when I go camping. Cast iron is the best. This is next level! Well done!

The citron, historically cedrate, is a large fragrant citrus fruit with a thick rind. It is said to resemble a 'huge, rough lemon'. It is one of the original citrus fruits from which all other citrus types developed through natural hybrid speciation or artificial hybridization. Wikipedia

I'm 65 years old, when I was in grade school the majority of my classmate grew up on dairy farms. Most of the families milked between 50 to 100 cows and were able to raise their families. This has disappeared in my lifetime and has been replaced by corporate farms milking multiple 1000's of cows. I fully understand you wanting to keep the history of your area. I really enjoy your content. Hello from rural Wisconsin.

Two questions: Have you tried NOT putting modern baking soda in the boiling water (just adding both ingredients separately to the mixture) and seeing if there is any difference to the outcome; and two, are you or someone connected to your channel thinking about reprinting that recipe book for sale? A lot of people despair over lost knowledge, but don't share it, like interpretations on why or how like you did in this video about the baking soda. And a lot of the knowledge you are putting out was lost, yes, because of disuse, but also because of damage like fires or floods. Or even adults dying before being able to teach the next generation. Having the recipes is wonderful, but also putting down what was "common knowledge" would be good. The mistake so many past generations did, was overlook passing on in print what was believed to be "common knowledge" of their time. It only remains "common knowledge" if it is really taught to all, and preserved properly for future generations.

A "tour" of parts of the stove would be helpful, telling us about dampers, warmimg ovens, and warming shelves. 2x4 rectangle or round pipe would make goof legs for stove and remove the wood underneath. Didn't see the stove installed or didn't pay attention. (insert old man card here). Also, you mentioned being a woodcrafter. So a tour of the shop you and Robbie work in, maybe a tour there as well. Do you collect antique woodworking tools? Oooo, another channel....Jesse builds! Once again, you have wowed viewers with a great video. We all learn from your explanations. Thanks. Robbie didn't come to Dans for steak and potatoes?

Im so motivated when i see your videos. You are so energetic, wish I was too. Loved this video and all the rest. Thankyou 😊

Maybe in the future you could have people pay you and you could cook a meal for them on this stove . 😊

I am so happy I found your channel. This was a delightful episode! We all could do with a lesson in pioneering skills. I look forward to learning more 😊

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Nice restoration of the wood stove. Excellent looking steak and potatoes. Country cooking at its best. Cheers! 👍🏻👍🏻✌🏻

Okay, you're shaming me now, gee thanks. Re-seasoning my cast-iron is overdue, and you just had to remind me. _(But I did get a bit of revenge, to smooth over my guilt feelings a bit; in sitting nicely in my chair, while watching you do all the work.)_ Seasoning with lard and bacon grease? I've never done that. My reasoning is that both are more expensive than most oils. And lastly, they're too important in how I cook and fry, to waste on seasoning cast-iron. I just use any neutral cooking oil. Would pioneers/homesteaders have used lard and bacon grease? They sure would have! They knew Sunflower and Linseed oils, but did they grow either? And; Why buy, when you have at home? _(So, I do get your point. I'm just pointing out to those who don't know; any oil you cook with, you can use.)_ Would they have used stove-black? No! Absolutely not! 1) The main ingredient in stove-black is Linseed oil. So about 95% just cooking oil. Only the rest is blackening agent. 2) But stove-black is used when a stove does not come in contact with foodstuff... as it may contain things like not only graphite but also lead, as blackening agents. And there, lead is poisonous, and graphite can cause inflammation, infection, and a few other not so nice things. _(As such, I would not be making it a practice, to be frying my steaks; directly on that stovetop. Not unless I was sure that I'd first stripped it down to bare metal...everywhere on it.)_ I mean, having your seasoning cast-iron smoke won't harm anything... unless you are using so much oil/grease, that you start a fire. But, I re-season all the time, without making any smoke whatsoever. _(I've got a smoke detector not 5ft from my stove.)_ Granted, I have to do it then more often, as I'm only putting down a very thin layer. But that thin layer is _"rock hard"_ then. And after a couple times, is as non-stick; as a brand new non-stick pan. But to get that non-stick cast-iron, you have to have stripped it down to super-shiny; bare and polished metal, at least once. Only very high-end cast-iron is so from the maker, and older cast-iron is going to have imperfections over time. Then only after getting that pan super-shiny can you slowly start to re-season it. And any smoking; will mean that your carbon layer is going to be thicker, but softer, and not as durable. Yet, I don't see you having any enameled cast iron. Enameled is used; when you are cooking something acidic in nature _(tomato sauce for example)._ Such will trash even the best seasoning on a pan, in no time. So if you don't have a enameled cast iron fond-pan, your frying pan will have to be re-seasoned a lot more often than normal... Like after every time you cook a red sauce, a chili, or a goulash. So going through all that effort; to make your frying pan non-stick, is just a waste of effort. So thanks for the video. It sure was fun; watching you do all that work. 😁🙃😉 Ah the advantage of being; _"an old goat."_

I'm 76 . My father and all 8 of his brothers and sisters were raised in a cabin just like this. They attended ( most days ) a one room school, arriving on a Mule. When I was a kid we went there often, staying for days at a time. They cooked on a wood stove much like yours. Thank you for bringing back wonderful memories .

Your videos are something to look forward to on Saturdays!

Love this video! I remember Grandma cooking on a stove like that and heating the house with a potbelly coal heater the pot belly was warm if you stood by it! The good ole days . Where did you get that chain cleaner?

You can wash an iron skillet all you wish, just no soap.

Beautiful Stove 😍 love it 💓

Thanks Jessie I enjoy them all.

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Now I could be wrong, where the ashes land on the oven kinda has two purposes the one you mentioned to protect the oven but also to catch all the sparks from the smoke before it goes out of the chimney. I think I might have to season our old frying pan too its not cast iron but its smithed iron pan which has been in our family for at least 100 years or so, I know my great grandma had it. We only washed once when we moved to Canada but other than that we never to after frying eggs or potatoes with butter.

Loved this video!! Now I miss my Home Comfort cook stove. According to the directions for my Elmira, don't cook directly on the top. So no ribeye cooked on the top of the stove for me😢. A well seasoned cast iron pan is a thing of beauty. And the bacon grease over the top of the stove, that's a wonderful smell😊!!

I love to watch your videos while I'm eating breakfast after taking care of my chickens and animals at o-dark-thirty in the morning! Nothing cozier and more relaxing than watching you cook and care for your lovely old woodturner in Uncle Dan's cabin. Nothing works up an appetite like working outside in the cold and snow, and I bet that steak dinner sure hit the spot! It looks delicious! And I've been watching how much snow you're getting in your area of my old home state of Montana, and how cold it is there. I was thinking about what it would be like to spend a night in Uncle Dan's with the wind howling outside and whipping that snow into rock-hard frozen drifts with just the glow of the old wood stove for company. I hope you are all staying warm and safe!

I can smell that seasoning of the stove from here. I have not seen someone do steak on the stovetop itself but my aunt did toast and tater slices.

I never heard of cooking 🍳 right on the cook stove. I think 🤔 of a furniture video 📹 idea 💡. When things get really warm outside, do a spring cleaning. Mop the wooden floor and Rob in an oil to polish it. Many pioneers did it from hanging out quilts in the sunshine 🌞. They use a lot of soap 🧼 for cleaning. Your husband needs to make a wood box for the firewood by the stove. I remember a person using an iron horseshoe shape wood holder. Looking forward for the next video.

Love this , thanks for your excitement and adventuresome attitude towards the journey of reliving those good old days of yesteryear! Be of good cheer and be safe , God bless you and your family

I love that you are exploring our past in a world that is trying to barrie it . Keep up the good work .

drip cold water on the stove to lift the stuck on steak. That is a beautiful old stove, I am so happy it is getting a new chance to do its thing. again. About once a year I re-season it as you have done. If things stick just get it hot then pour cold water and it will pop it all loose, thank you for sharing this with us. ❤❤❤.

Very very good thank you my friend ❤

Awesome video. Well done cleaning the stove top and pans and the food looked delicious. Congrats!

I have a question. (Probably a dumb question at that). But if you're going to season it. Why not just scrub it clean with soap and water . I know that's not the "correct way" but you're going to season it anyways.

Now, to clean pots & pans plus Dutch oven on stove after cleaning out pans, place on back of stove. The pots, pans dry our drying the Foods left. Wipe out, using salt wipe out and season. Leaving on cookstove to cool off. Wipe again and then hang up til next time.❤

On my grandmother's cook stove, she would take out the grate and had a cast iron griddle pan that would fit perfectly where the grate sat. She would put it on the place over the "hot side" ( the fire box side) not long after she started the fire. Then she would cook her meat on the griddle. When she took it off, she would set it aside after removing the piece of meat. Next, she would put a small amount of lard, or bacon grease on the pan and later would scrape it into a tin with a lid all the bits and grease. She called this her gravy tin. Is was what she went to when she need to make gravy, but didn't have meat to start the process. Lots of memories, thank you!

Stove black I believe might be toxic, it's only meant for aesthetics on cast iron stoves not for human consumption.

This is perfectly normal on a cast iron top, some people actually throw pieces of meat right on the coals when they have an outdoor fire. 👍👍👍

The difference between how your stove was when you got it and now is unbelievable. You truly did bring it back to life. Those potatoes and steak really looked tasty. To some degree, it makes me think of cooking on a flat rock over a campfire. I had a nice collection of cast iron when I had my cabin in WI. Most got sold when I headed south, but I still have one skillet and a Dutch oven. I can only imagine living a life on a farm or ranch with space enough to accumulate generations of useful items. It really does provide a direct connection to the past.

Ill have to give those potatoes a try, they look delicious!

Good morning Jessie from our NH farm. Good job. Well done! As I'm enjoying watching your video with my ☕ coffee and it dawned on me to rush over to my kitchen wood stove and put in more wood! Its a cold morning here. Your stove top looks ready to cook. The bacon must smell divine! I am able to season mine while the stove top is cold because I never blacked it during restoration. So it doesn't smoke too baldly when lit or I can just open the back door :-) You can also season your cast iron pans in the oven. Rob was so great to plow to the cabin. That steak looks amazing! I look forward to future cooking on your beautiful stove. I'm confident that more of your viewers will share their family's cooking experiences on a wood stove. I still have a lot to learn from that rich history. ~ Diane

I see "stove top steak" in your husband's future. You are a treasure to your family. You are hard working and it looks like you enjoy becoming an expert in all you do. I can only assume your husband is much the same. The stuff pioneers were made of.

Also with the new governing body, the CDC has a gag order on reporting Any health news, and I heard in parts of Kansas Tuberculosis has had a recurrence

Here in Iowa, Bird flu is raging across the state and back again, and they claim it has made the jump to cows, and was tested to be in the milk, so if you have cows, to be on the safe side, pasteurized your milk, and don't eat butter unless it is pasteurized too

This cleaning process is tiring but the results were amazing. Your stove and iron pans look beautiful. I loved your recipe for steak and bacon with potatoes. " Beauty is in the simple ".

Love your brass door handle, when I was growing up my parents bought an old building, from the 1880's that used to be a Hotel, Brass door handles or crystal door knows were on all the doors, it was an interesting building converted into a Big house, some bedrooms had 2 doors because they took the dividing walls out, when it was remodeled

I think your newly discovered channel is great. It's nice that you're reviving old traditions. I think it's wonderful that you tried to preserve this old house. History should be preserved. You are a hands-on, independent woman, which is no longer a given these days. I love your old stove, it's the center of the house and radiates so much charm. Greetings from Germany. I live in the Black Forest, which is a bit like Montana. But we don't have any bears anymore.

I only use cast iron pans and I really enjoy your content! We’re off grid in the mountains of North Idaho and consciously choose living this way for all these reasons!

ISN'T bacon grease SALTY?, I mean they call it salt pork, when I season my pans In my oven It's at a low heat 250° Thank you for your videos, That Steak look delicious