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Just bought a skillet going camping this weekend. Watched a few videos. The eggs seem to cook very fast compared to a gas frying pan. What's the deal? You would cook the bacon first and then the tomatoes and the eggs next

I had a feeling lower heat was the key. Whenever I heat my pan up and then turn the heat down, I always have better luck with my omelettes

That's the first explanation I've seen that suggests low heat. I'll try it. Thanks.

Good video Chris. Not everyone would have these skillets to make this video. There was a little money laying on that table also!

Here for the gun show.

You burnt it, broke the yolk and used a shitty oil that will make it taste terrible. Why are you posting this video???

Thanks for this!!

dude stay the hell away from canola poison bro.

This was an amazing video. Excuse my ignorance. But when I bought a cast iron skillet a couple years ago and my wife said the skillet had to be seasoned. I thought that meant you had to take literal seasoning like salt and pepper and cook something on the pan to make it gritty for it to cook properly. I had no idea that seasoning A cast iron skillet meant to oil it down, wipe it off, put it in the oven and repeat that process. All that so You can prevent the cast iron skillet from being rusted. This explains why my cast iron skillet is super Rusty because I have not done any of those steps at all since I bought it and I've only used it a couple times.

Good technique. You're awful fit to be cooking in that poison though. But seriously thanks for the video!

You don't need to add more lye when you are replacing the water lost to evaporation... They lye is still in there... Just add more water. Adding more lye just increases the concentration.

What to do if you messed up your first seasoning with too much oil?

Thank you!

But you also have a great seasoning layer, so this doesn't prove anything also, to show the spray doesn't matter, use butter then

I mean atleast its not 400$. 250$ still seems too high, but i guess the idea was to compete with Smithy who are the same price. These Yeti pans are still butter pats technically, yeti just owns them now so they closed down butter pat and switch it over... Also wouldnt claim that butterpat was the best it has pros and cons with other luxury cast iron brands. Honestly if you have an old heather or something those things might end up being the wagner/griswolds for the next generation.

Butter is the only thing you should be using for cast iron eggs.

good job

Canola, bad. Spray canola, even worse.

Thank you sir 🫡

Butter ( ghee ) has a high smoke point .. seed oils are 🤢🤮 BUTTER all the way!! Spray oils are garbage

what size is that pan?

Is a 10 inch pan too small? I got one for Christmas but it’s only a ten inch!

Cook in butter, stay away from seed oils

What if you don’t own a oven

But you burnt the egg...🤢

Can it electrocute you somehow?

Didn't know yeti made CI. I have several, and by far, my favorite us an unmarked 10' with a raised ridge on the bottom. I found it buried in an old garage filled with junk while cleaning out for an estate sale. I Cleaned it, seasoned it, and been using it for almost 10yrs now

I made one the other guy pressed it into his pan and it was very very thick

Canola oil is so toxic

that pan looks way better quality than the modern day... tell me that is A BIG indicator of how it performs !! the pans now are very rough

I just watched this entire series and you made cast iron usage and maintenance so easy! Thank you so much. I’m trying to restore a Dutch oven that got rusted out. I feel confident now!

You also have a $250 smooth cast iron skillet.

What kind of knife is that, @cast_iron_chris?

Great video ! I have an "Erie" series with an anchor (maker's mark ?) on it. I wonder which of the 6 series that would be. Been collecting a while now and as a foodie, love cooking with all the ones I have restored. Thanks for the info.

Using a cast iron is only way I make homemade Pizza

Nice, i have a fat egg in the stove

tried my first tomahawk not too long ago. i was underwhelmed. definitely more of a social media meat. when you factor price and taste, ribeye is undefeated. you really can’t beat boneless (0.75-1.25) well marbled ribeye. hell even a good half pounder is a good for a meal if you cook it right and have good filling sides(veggies/startches/carbs) don’t get me wrong i’ll be eating tomahawks again, i’m commenting for those who haven’t tried the cut yet, just saying you’re not missing out on much

10/10❤

Almost great, the maillard reaction is a bit too charred. Should have let internal temp hit 120 then give a quicker sear to avoid. 8.5/10

But totally not needed.

OK ... WHERE DO WE GET THIS DREAM MACHINE ?

Like a BoSS ! 🍳 🥚 🍳🥚 🍳

How do you remove the “cast” and make it smooth?

Temu tomahawk

Seasons greetings to you & your family C.I.Chris. Youve out donr yourself. Luv watching you do tomahawks hanging out there.❤🎉❤🎉❤🎉❤

I'd love an old piece like that. Ill need to start hunting around

Where can I get some of those bandanas?

Thank you! This is exactly the tutorial I needed after receiving my first cast iron pan this Christmas

I thought you weren’t supposed to use soap on a cast iron

Thanks for this video! I used your method on my first successful re-season and it came out flawless!