Mr. Cast Iron: Thank you so much for that informative video. You have inspired me to take a couple of aluminum/Teflon frying pans to the nearest Thrift Store, and then pick up a new LODGE 12" cast iron skillet! (As a beginner, I promise to properly season and take care of it!)
That’s cool, James! If you ever have any questions or problems with cast iron, don’t hesitate to reach out to me, and I’ll do my best to help you out if I can!
Adding two more tricks right here. One, after removing the food, while the pan is hot still, if you've hot water (or hot water from cooking potatoes, etc), put some after in the pan and use a spatula to remove the residue. Put it back on the burner or gas for a few mins and let it dry off. Done. Two, there's no need to reason the pan in the oven at high temp you see the seasoning is wearing off. Instead, put a lil oil in the skillet and put it on the burner at high heat until it smokes. Let it cool down. Use a paper towel and distribute and the excess oil and bring it to a smoke point again. It's the same thing as seasoning your pan in the oven, but much quicker and it will help build layers on top of layers of patina in your pan. Enjoy cooking with cast iron :)
I'm in New York City & growing up my mother didn't know how to maintain a cast iron skillet properly so I hated them. Now especially since discovering your videos everything is being thrown in my cast iron. My fiance says I'm obsessed with them 😂.
Tip #4 When finished cooking, do not let the oil cool down with the pan. This will create a sticky mess that is a hassle to clean. When finished cooking, get a piece of paper towel or napkin and sop-up/wipe out the oil. You don't have to get all of it, but if you get most of the oil then most of your cleaning will already be done. It is also a good idea to start saving used paper napkins for the purpose of wiping oil out your cast iron. Phoenix, AZ.
Been cooking on cast iron for 50+ years, since I was 10 years old. Thank you for the tip about checking the temp of the head of the handle, I'd never heard it before.
He's right on the skillet mistakes. I only use Lard, if pan is dirty I just boil water and scrub it out with brush then reseason on stovetop. Always preheat. Just low heat, if handle is hot it's ready and so my eggs never stick. I only use Lodge products with factory finish. Love them.
@@MrCastIron I do really like your Channel and how you do care about those watching. Hope you find my " Biggest Mistake " I made on storing Cast Iron that I commented today. I have several Lodge products such as 5 qt. Dutch Oven, 9X13 cake pan, 9" griddle pan, pie pan, 10.25 deep skillet that I bought recently. Great videos, Thanks.
Thank you very much for those tips! I just purchased a 10.25 Lodge skillet with lid and I haven’t used it yet! Now I feel more informed & less intimidated! As for your wife, lol, I know how she feels. My husband..rest his soul,…used to cook steak in a smoking hot skillet and my job was to fan the smoke away from the smoke detector!! Lol. ❤️✝️
You're so welcome! Thank you! I'm glad it helped! Please subscribe to our channel so you get all of our latest content as we post it! Also, If you ever have any questions, don't hesitate to contact me, and I'll do my best to help you, OK!?
Just bought my first cast iron skillet, Lodge 12 inch. I'll never go back to standard pans. I'm enjoying cooking so much and the extra care you have to give a skillet before and after cooking and how our ancestors used them makes me feel more respect for food and my elders and the way they lived. Also, i did laugh when the lady said "easy"😂 The moment a man gets scared but is allowed a measured and respectful criticism of his better half is a sign of true love! Thanks for your videos, i have gone through a lot of them and will continue until i am entirely confident with my skillet.
That’s awesome, and welcome to the world of cast iron my friend! Congratulations on your new skillet. Thanks for the kind words, and if you ever have any problems or questions, give us a shout, and I’ll do my best to help you, OK!!??
I just got cast iron for Christmas and I am thankful for your video. I laughed so hard when you said warm up the cast iron like you warm up a woman. lol Your wife is a treasure and so are you.
For what it's worth, I prefer shortening, lard, or bacon grease for the initial seasoning. Many say oil of some sort, but I've found that oil often leaves a sticky residue when cooled, and goes rancid much quicker. After that, it's shortening or butter for day-to-day cooking, wiped out with paper towel or a cloth while warm. Very rarely higher than medium heat, and usually medium-low (warped pans cannot be salvaged). In the end, low and slow is the way to go, with a sprinkling of patience just for flavor.
Ive been cooking on CI for 40-42 yrs and I seldom turn heat above 5. I have 7-9 CI pieces that I now only use my Griswold #7 to bake cornbread. I have converted to carbon steel. Faster reacting both up and down (I often need my pan to lower in temp quickly). Ive dropped two CI skillets over the yrs and broken a sidewall (both were Griswold's) CI is brittle. CS is like a boat anchor or anvil and cant be broken.
Yep. Yep. Yep. Good advice. I fry 2 eggs every morning on my cast iron round griddle. And it makes the best pancakes I've ever had. And once a week I make cornbread in a cast iron frying pan. And my cast iron dutch oven I use hanging on a chain from a tripod over a campfire.
Good tips. I bought my first cast-iron about 12 years ago at Macy’s for 29 bucks. It was similar to the one you used in this video. One mistake I made with my first cast-iron pan which I ruined. It was too over seasoning it and not get all of the seasoning out when you’re cleaning it. It helps to keep and maintain a smooth surface when and after you’re done cooking the best way to do it in my opinion is to use ascour steel scour sponge just kinda gets all the crusty stuff off of there that could potentially ruin the season.
I just found my moms cast iron, i never saw her use it but i got interested with using it instead. This videos help alot as i got used to using non-stick pans.
This was helpful, I have cooked on cast iron for about 3 decades. Probably for the 1st decade I didn’t know what I was doing or how to care for the pans. Thankfully I didn’t ruin them, but the first one I got did get pretty rusty and a bit pitted from improper seasoning and storage. Thankfully it cleaned up well with a wire wheel, and the putting hasn’t changed how it cooks.
You’re right-on about doing everything at medium heat. My useable range on the gas burner is from the first line of “M” down to above the “D” for in the “MED” on the dial.
Me too, brand new cast iron skillet, and I over seasoned it, coked too high, and now it's a mess. Just finishing stripping it and I will season it on oil. Thank you for the information!
Thank you for this. I tried cooking on my cast iron twice and was simply cooking too high of heat... it would smoke like crazy so it scared me of ever using it again lol.
You’re welcome, Jesus! I am happy to hear you are going to give it another chance! If you ever have any questions or concerns, please feel free to reach out to me, and I’ll do my best to help you out ok!!??
Rinse the pan (okay to use mild liquid soap), pour in a small, coin-sized spot of cooking oil, heat the pan, place the item to be cooked on the oil and spread it around with a fork over the item. After you flip the item, spread the oil around again with the fork. When done, let the pan cool on its own, do not wash or rinse the pan now (there are no germs in the oil and it acts as a barrier to oxygen).
HAHAHA…so what you’re saying Mike, is to pre heat and lube your cast iron, BEFORE adding your meat, take care of your iron and it will take care of you….kinda like Teresa…🤩🤩🤩 you got a real treasure there Mike💯
@@camv5193 your infrared showed 310 to 410. With that size burner you will never get even heating because cast iron is an outdated material. If medium heat was the best temp to cook at for all food, there wouldn’t be an adjustment knob. Eggs alone are cooked from low to medium high. And if you sear a steak, your seasoning is gone. And the leeching is a health hazard the nobody talks about. Arsenic anyone?
@@alexandermayer2026 that’s why all of our grandparents and great grandparents died from food poisoning. I was raised on food cooked with cast iron and in nearly 70 years not once did it make me sick nor kill me.
Hey, I like your pop up before someone comments! Does it help with getting better comments that are civil? We hope you & Teresa are doing well! Looks like you got a “runner” on this one, it’s picking up speed and got recommended to me! We’ve been on the road so often we haven’t been watching a lot, but so good to see you guys are doing well on the channel!!!
Hey, thanks, Theresa! Yeah, that’s a setting on upload that restricts the comments to prevent as much as possible. Good to see you guys busy and truckin on with your channel. We are hanging in there too! Some videos grow faster than others, and this one is off to a good start. It’s so hard to watch everyone’s videos, and you can quickly get burned out if you are not careful…I know!
Thank you sir! Can you please help me with testing cracked cast iron skillet? Is the 'bell' sound test safe? Is there a minimum chance of getting toxic poisoning by misusing cast iron skillets? I use Lodge pan and casserole. Thank you.
I don't know a better check than the bell sound. It will find cracks you can't see (a lot of those will seal with use and won't leak). I hold the pan hanging down by the end of the handle and thump it with a finger. I guess it rakes experience to know the good sound from cracked sound. The only toxic I've heard of would be something heated in the pan that shouldn't have been. Lead melted in one is the big one. There were rumors going around that cast iron made outside the US had stuff in it but, they say that never was true. I'd say Lodge cast iron is about as safe as you can get. As much as they've made, if there was a problem, we would have heard about it.
Thank you so much for your guidance, your videos are very helpful and explicit, I have purchased 2 Lodge pans and I am very satisfied with the cooking experience following seasoning instructions. Happy Christmas, health and prosperity to you and your family.
Just move it off the heart and turn the heat down. Give it a minute till it quits smoking. I never cook any higher than 4 or maybe 5 during pre heating. You can also put a few drops of water in skillet to test if it is preheated
That’s a great question and thanks for asking! I usually add a little oil starting out so nothing sticks. But if you add the bacon while the pan is heating up on low and gradually increase the heat to medium as the grease starts to render out, you should be ok too!
Mike. You forgot to mention the #4 BIGGEST mistake for CI beginners. They don’t watch you enough!! 😆 This was a good and educational video for beginners. Hope that the missus and you stay well, I’m trying to get over COVID. Take it from a North Louisiana country boy, it isn’t fun. Until next time…Dan
Or, clarified butter! Natures, natural born fats! Also beef tallow, aka, lard! As much as I can, (but not entirely exclusively), those are my favorite cooking fats. My cast iron skillet’s are non stick. I save bacon grease in a container along with clarified butter.
ITs a good thing Teresa is a good sport! hehehe. These were great tips Mike! Especially number 3....I wasn't aware that you needed to cook things not too high a temp. Love Teresa's response at the end!!
@@MrCastIron I have a burner that gets really oddly hot, and I turned it to 5 and burned the seasoning right off, especially in the middle. Had to reseason, the paper towels were getting super ashy as I wiped on a thin layer of oil haha
All of this is good advise for frying food in any pan, cast iron or otherwise. You might get away with starting cold or using no oil with a teflon lined pan, but it's still not a good idea.
I just bought a cast iron skillet because didn't know what cookware is safe if any. Now wondering about the small amount of iron because if you cook every day the iron can build too. Do we know if this can hurt a person Thanks
Cast iron is healthy to cook in, even though a small amount of iron leeches into the food you cook. Of course, I’m not a doctor or giving medical advice, but the only people it could negatively affect are someone with a blood disease. If you have this, you might look into this further.
Your body actually needs a small amount of iron to function probably. I used to take iron supplements but now that I cook with cast iron I don’t. It’s way safer than any teflon or non stick pan.
I scrubbed my cast iron with a rough pumice stone, it was a brand new skillet but I believe I scrubbed off some enamel, because everywhere I scrubbed there was silver marks instead of the black it came as, so what should I do? I'm trying to season it on the stove, is it too late??
It is a pre seasoned cast iron. I think I got it back into good shape by following another video of yours on how to season it on the stove with oil. It looks a lot darker now, unfortunately I don't have an oven right now but hopefully soon I will be able to season it correctly that way
Ok, good deal! Well, since it is not enameled and you don’t have an oven, you can easily season it by cooking fattier cuts of meat. Ground hamburger meat will help it a ton. So will bacon. Sautéing onions and peppers are good for it too. So you have options! Let me know how it turns out, ok!?
Am I doing something wrong? Because my chicken breasts have that black charcoal look on them. I’ve read where you shouldn’t use metal on cast iron. Maybe I didn’t have enough seasoning/ oil on it maybe my heat was too high? Thoughts?
I wasn’t there but I’d say you burnt them. Chicken breasts cook quickly. I like a bit of a sear on them but flip them before they’re overcooked. Pan temp and oil or butter not a lot and they will be very good.
@@freeman10000 correct. I have only cooked bacon in each new cast iron pan after seasoning it twice in the oven. After a month of that they become very nonstick. I have an over 100 year old Levco, Japan cast iron. I only use it for eggs and the odd bit of bacon once in a while.
Hey! great questions, and thank you for asking! I only cook with olive oil and butter, but I don't use those for seasoning my cast iron initially. I hope this helps you.
@@Crackhouse1580 si.busca un herrero o fundición y pides te la rectifiquen, es algo muy común que algunos se deformen pero si es poco o no reliquia es más conveniente comprar uno nuevo.
That smoke like that maybe even a little bit more is what I through a seasoned steak on to for like just maybe 2 minute. Just to sear it and put a little color on the meat then turn it and through it in a 500-degree oven for 5 to 6 min for a medium to medium rare. Douse it with Worcestershire sauce cover it with your mushrooms and onions, and let it sit for 5 minutes. Just let it rest. Beautiful. When doing bacon turn it right down low to medium cooking fried eggs over easy or sunny side up right down low be patient. You will catch on. Remember cast iron gets hot so just watch and be ready to adjust the flame a tiny bit at a time. Medium low is a perfect place to start it at. Just watch it you will quickly catch on. I love my cast iron.
I always cook steak on the grill. Have it down perfectly and always comes out great. Decided to try making one in a skillet last week….. heated the skillet, put the oil in…… and ended up making the worst steak I’ve ever made. Overcooked it, felt like I’ve never made a steak before. Not sure if I’ll try it again…. I’ve had steaks other people have cooked in a skillet and they came out great… I failed miserably
@@catgutierrez2288 Heat it back up and run the hottest water you get from your faucet over it. Dry it. Heat it back up again. Rub with oil. Let cool on burner.
Question. I don’t do a lot of cooking now. If I properly clean and season the cast iron then put it in the cupboard, should I take it out every couple of weeks and add a light layer of oil to it so it won’t rust? Is there a better way to do this…keep unused cast iron from rusting when not using it? Thanks much
I have an enamel cast iron Dutch oven and when I first started using it things would stick to bottom all the time. I found out I was using too high of heat! Since cast iron holds heat so well you really don’t need to go above a low-medium flame ever, I’ve even seared steaks on low. You just have to give it a little longer than a normal pan to heat up since it’s much heavier.
@@sophiagarcia7232 Oh got it! Thanks for the tips both of you, I still haven't quite mastered eggs yet but I think I definitely got steaks on lock now, and you guys are absolutely right, heat is everything with these, I think I need a bit more practice before I graduate to pure cast iron though, I'm so scared of seasoning wrong and ruining the pan
You’re welcome, and don’t be afraid to cook with your cast iron! You won’t ruin it, and if you have any problems or questions, don’t hesitate to reach out to me, and I’ll do my best to help you out ok!!??
Be sure to check out these other Cast Iron Beginner videos:th-cam.com/play/PL_5hc4Ydo7FkGJLCok-qwv5-LhYzaMpGa.html
Mr. Cast Iron: Thank you so much for that informative video. You have inspired me to take a couple of aluminum/Teflon frying pans to the nearest Thrift Store, and then pick up a new LODGE 12" cast iron skillet!
(As a beginner, I promise to properly season and take care of it!)
That’s cool, James! If you ever have any questions or problems with cast iron, don’t hesitate to reach out to me, and I’ll do my best to help you out if I can!
@@MrCastIron I will. Thanks!
Adding two more tricks right here. One, after removing the food, while the pan is hot still, if you've hot water (or hot water from cooking potatoes, etc), put some after in the pan and use a spatula to remove the residue. Put it back on the burner or gas for a few mins and let it dry off. Done. Two, there's no need to reason the pan in the oven at high temp you see the seasoning is wearing off. Instead, put a lil oil in the skillet and put it on the burner at high heat until it smokes. Let it cool down. Use a paper towel and distribute and the excess oil and bring it to a smoke point again. It's the same thing as seasoning your pan in the oven, but much quicker and it will help build layers on top of layers of patina in your pan. Enjoy cooking with cast iron :)
I'm in New York City & growing up my mother didn't know how to maintain a cast iron skillet properly so I hated them. Now especially since discovering your videos everything is being thrown in my cast iron. My fiance says I'm obsessed with them 😂.
Lol! That’s a great story! Cast iron can be addictive!!
Warm skillet, warm oil food will not stick in properly seasoned cast iron. Great tips Mike ! Loved the Mrs input too !
Thanks Kent!!
Tip #4 When finished cooking, do not let the oil cool down with the pan. This will create a sticky mess that is a hassle to clean. When finished cooking, get a piece of paper towel or napkin and sop-up/wipe out the oil. You don't have to get all of it, but if you get most of the oil then most of your cleaning will already be done.
It is also a good idea to start saving used paper napkins for the purpose of wiping oil out your cast iron.
Phoenix, AZ.
That’s good advice! Thanks for sharing your thoughts with us, my friend!!
@@MrCastIron Your tip about preheating the pan is spot on. This also applies to aluminum and stainless steel pans that don't have a teflon coating.
You are right about that! Friends don’t let friends cook on Teflon lol 😂
Been cooking on cast iron for 50+ years, since I was 10 years old. Thank you for the tip about checking the temp of the head of the handle, I'd never heard it before.
You’re welcome my friend!! Happy cooking!!
He's right on the skillet mistakes. I only use Lard, if pan is dirty I just boil water and scrub it out with brush then reseason on stovetop. Always preheat. Just low heat, if handle is hot it's ready and so my eggs never stick. I only use Lodge products with factory finish. Love them.
That’s awesome, Jeff! Thanks for sharing your thoughts and experiences with us, my friend!!
@@MrCastIron I do really like your Channel and how you do care about those watching. Hope you find my " Biggest Mistake " I made on storing Cast Iron that I commented today. I have several Lodge products such as 5 qt. Dutch Oven, 9X13 cake pan, 9" griddle pan, pie pan, 10.25 deep skillet that I bought recently. Great videos, Thanks.
Thank Jeff. I did see your question but haven’t answered it yet until we fix the problem first. After that the other is easy.
Thank you very much for those tips! I just purchased a 10.25 Lodge skillet with lid and I haven’t used it yet! Now I feel more informed & less intimidated! As for your wife, lol, I know how she feels. My husband..rest his soul,…used to cook steak in a smoking hot skillet and my job was to fan the smoke away from the smoke detector!! Lol. ❤️✝️
i’m a college student and i made all these mistakes, but now i know so thank you! you are appreciated
You're so welcome! Thank you! I'm glad it helped! Please subscribe to our channel so you get all of our latest content as we post it! Also, If you ever have any questions, don't hesitate to contact me, and I'll do my best to help you, OK!?
Just bought my first cast iron skillet, Lodge 12 inch. I'll never go back to standard pans. I'm enjoying cooking so much and the extra care you have to give a skillet before and after cooking and how our ancestors used them makes me feel more respect for food and my elders and the way they lived.
Also, i did laugh when the lady said "easy"😂 The moment a man gets scared but is allowed a measured and respectful criticism of his better half is a sign of true love!
Thanks for your videos, i have gone through a lot of them and will continue until i am entirely confident with my skillet.
That’s awesome, and welcome to the world of cast iron my friend! Congratulations on your new skillet. Thanks for the kind words, and if you ever have any problems or questions, give us a shout, and I’ll do my best to help you, OK!!??
@@MrCastIron Will do partner! Thank you!
Cool! Be sure to subscribe to our channel if you haven't already so you don't miss anything we upload, OK!?
Haha! Love Mrs. Cast Iron’s disclaimer at the end! 😂
I just got cast iron for Christmas and I am thankful for your video. I laughed so hard when you said warm up the cast iron like you warm up a woman. lol Your wife is a treasure and so are you.
Lol!! Thank you my friend! I thought it was funny but I heard about it later lol!!
For what it's worth, I prefer shortening, lard, or bacon grease for the initial seasoning. Many say oil of some sort, but I've found that oil often leaves a sticky residue when cooled, and goes rancid much quicker. After that, it's shortening or butter for day-to-day cooking, wiped out with paper towel or a cloth while warm. Very rarely higher than medium heat, and usually medium-low (warped pans cannot be salvaged). In the end, low and slow is the way to go, with a sprinkling of patience just for flavor.
If it’s sticky, it’s because you used too much oil or had the temperature too low
1000% !
Great advice as always. Ppl mistakenly think cast iron should be screaming hot.
Ive been cooking on CI for 40-42 yrs and I seldom turn heat above 5. I have 7-9 CI pieces that I now only use my Griswold #7 to bake cornbread. I have converted to carbon steel. Faster reacting both up and down (I often need my pan to lower in temp quickly). Ive dropped two CI skillets over the yrs and broken a sidewall (both were Griswold's) CI is brittle. CS is like a boat anchor or anvil and cant be broken.
Yep. Yep. Yep. Good advice. I fry 2 eggs every morning on my cast iron round griddle. And it makes the best pancakes I've ever had. And once a week I make cornbread in a cast iron frying pan. And my cast iron dutch oven I use hanging on a chain from a tripod over a campfire.
Good job !!! 👏 thank you for passing on great Knowledge .
You’re welcome, my friend, and thank you too!
Good tips. I bought my first cast-iron about 12 years ago at Macy’s for 29 bucks. It was similar to the one you used in this video. One mistake I made with my first cast-iron pan which I ruined. It was too over seasoning it and not get all of the seasoning out when you’re cleaning it. It helps to keep and maintain a smooth surface when and after you’re done cooking the best way to do it in my opinion is to use ascour steel scour sponge just kinda gets all the crusty stuff off of there that could potentially ruin the season.
Thank you for the last one. I was trying to cook hot and fast thinking it's the right way but meat always sticks to the skillet. Now I know why.
I just found my moms cast iron, i never saw her use it but i got interested with using it instead. This videos help alot as i got used to using non-stick pans.
That’s awesome! If we can ever help in any way, don’t hesitate to reach out, ok!?
I was definitely heating up too fast and too hot so greatly appreciate the tips. 😊
This was helpful, I have cooked on cast iron for about 3 decades. Probably for the 1st decade I didn’t know what I was doing or how to care for the pans. Thankfully I didn’t ruin them, but the first one I got did get pretty rusty and a bit pitted from improper seasoning and storage. Thankfully it cleaned up well with a wire wheel, and the putting hasn’t changed how it cooks.
Wonderful fun video. I love my cast iron Won’t use anything else. Glad others use them too. Keep up the old school skillet info😊
Mistake #4 - calling the wife out 😂
Lol! So true!
You’re right-on about doing everything at medium heat. My useable range on the gas burner is from the first line of “M” down to above the “D” for in the “MED” on the dial.
Yes sir that seems to work the best in my opinion!! Thanks for sharing your thoughts and suggestions my friend!!
Great tips, Mike. Too bad about the smoke alarm catching you out. Thank you for sharing them with us. Stay safe and stay cool
Thanks Sean! She busted me, didn’t she!?
THANKS I wish I would’ve seen this before I cooked on mine first purchased and use. I did all 3 don’t do’s you just mention in one day.
Well, it’s ok! I’ve made all these, too, and I’m sure everyone has!
Me too, brand new cast iron skillet, and I over seasoned it, coked too high, and now it's a mess. Just finishing stripping it and I will season it on oil. Thank you for the information!
Great tips and advice. Thanks to You, I'm no longer a Cast Iron beginner.😆. NicelY Done. Thanks for sharing. 😎🇺🇲.
You’re welcome GOG! Thanks buddy!
Thank you for this. I tried cooking on my cast iron twice and was simply cooking too high of heat... it would smoke like crazy so it scared me of ever using it again lol.
You’re welcome, Jesus! I am happy to hear you are going to give it another chance! If you ever have any questions or concerns, please feel free to reach out to me, and I’ll do my best to help you out ok!!??
Good tips!! thank you!!
The thumb on the handle is a great tip👍😊
Thanks Bobbi! If it’s warm to the touch, it’s ready to cook!
I stayed to hear her response!! 👍😁 Much kinder than mine would have been. 😉🤭
Thank You Mike. God bless you and Miss Theresa.
You're welcome John and thank you too my friend!!
"Just to clarify." Lol Loved it when Mrs Cast Iron chimed in.
Lol! Thanks, my friend, but she nailed me, didn’t she!? 🤣🤣
@@MrCastIron She sure did.😂😂
@@deejo2 yeah I hate it when that happens lol!! 🤣🤣
Love it. You instantly reminded me of Hank Hill!
@@davidmartin1754 Lol, you don’t know how many times I’ve heard that! 😂
I sell cast iron and cast iron accessories
@@joshuasingleton77 Really?
Thank you Mr. Cast Iron
Holy cow!!! Why didnt I find this video earlier. I was using too high of heat. Thanks a lot!!!!!
You’re welcome Carlos!!
Very helpful, thank you.
Rinse the pan (okay to use mild liquid soap), pour in a small, coin-sized spot of cooking oil, heat the pan, place the item to be cooked on the oil and spread it around with a fork over the item. After you flip the item, spread the oil around again with the fork. When done, let the pan cool on its own, do not wash or rinse the pan now (there are no germs in the oil and it acts as a barrier to oxygen).
These videos r so helpful…thank you!
You’re welcome, Angela, and thank you too, my friend! I’m happy to hear that!
Pro tips I can use there Mike. Best regards to you both.
Yessir! Thanks Pete!
Love the accent
Thankfully I'm doing all of these right with my cast iron
Good deal!!
@@MrCastIron hey i could always learn something! I think i need to wipe out the excess oil after seasoning like you do
Yes it keeps from having a sticky situation lol!
What accent?
Love the wife's response! Lol lol
Thanks for these great tips!
Blessings!
Great video Mike. Thanks.
You’re welcome Larry! Thank you!
Good stuff mike! Love seeing lodge in videos! Love lodge! Lodge rocks!
You’re welcome, John, and thank you too, my friend!
I love my New York strips in my cast iron,, will butter replace the oil or should I switch to oil ?
You can add oil to the steak or to the skillet. I will add some butter to baste the steak when they are almost finished cooking!
HAHAHA…so what you’re saying Mike, is to pre heat and lube your cast iron, BEFORE adding your meat, take care of your iron and it will take care of you….kinda like Teresa…🤩🤩🤩 you got a real treasure there Mike💯
Lol! I couldn’t help it Rick!
@@MrCastIron Mike🤣🤣🤣 I SAW that smile, and HEARD that chuckle🤣🤣🤣
Yeah, Rick, and she just rolled her eyes at me! Lol😆😆
@@MrCastIron hehehe you got off EASY🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
I know right!?😎😎
Very helpful, thanks!
Thank you ... Peace and grace to you and your family
You’re welcome my friend and thank you too!! God Bless!!
Words of wisdom thanks for the tips
You’re welcome anytime John! Thank you!
Man, thank you, I’m now ready to go! Shout out from Brisbane Australia.
You’re welcome, and hello down under!
Well done video. Thanks for sharing with the community.
You’re welcome, and thank you too, my friend!!
You two are absolutely adorable ❤😂 new subscriber right here
I don't use oil when I cook my ribeye I sear on high than finish in the oven. Comes out perfect every time
You are so correct! Very good points made here! Good stuff for those who need to know!
Thanks for sharing Paulie! I hope you are doing ok bud!
Mistake 1 not using it at all
Yes, that is the biggest mistake of all! Thanks Cam!
Wash it out with some Mercury and season with salmonella...should be good.
Nr1 mistake
@@camv5193 your infrared showed 310 to 410. With that size burner you will never get even heating because cast iron is an outdated material. If medium heat was the best temp to cook at for all food, there wouldn’t be an adjustment knob. Eggs alone are cooked from low to medium high. And if you sear a steak, your seasoning is gone. And the leeching is a health hazard the nobody talks about. Arsenic anyone?
@@alexandermayer2026 that’s why all of our grandparents and great grandparents died from food poisoning. I was raised on food cooked with cast iron and in nearly 70 years not once did it make me sick nor kill me.
Hey, I like your pop up before someone comments! Does it help with getting better comments that are civil? We hope you & Teresa are doing well! Looks like you got a “runner” on this one, it’s picking up speed and got recommended to me! We’ve been on the road so often we haven’t been watching a lot, but so good to see you guys are doing well on the channel!!!
Hey, thanks, Theresa! Yeah, that’s a setting on upload that restricts the comments to prevent as much as possible. Good to see you guys busy and truckin on with your channel. We are hanging in there too! Some videos grow faster than others, and this one is off to a good start. It’s so hard to watch everyone’s videos, and you can quickly get burned out if you are not careful…I know!
@@MrCastIron ❤️very true
Very good advice!
Thanks Dwayne!
Great tips Mike 👌 thanks for sharing my brother. Oh and don't set the fire alarm off lol 😆 😂. Cheers!
We lovvvvin it.🤣🤣🤣
Thanks, Stephen! Heck, I thought the smoke alarm was a timer going off, lol! 🤣🤣
Thank you sir! Can you please help me with testing cracked cast iron skillet? Is the 'bell' sound test safe? Is there a minimum chance of getting toxic poisoning by misusing cast iron skillets? I use Lodge pan and casserole. Thank you.
I don't know a better check than the bell sound. It will find cracks you can't see (a lot of those will seal with use and won't leak). I hold the pan hanging down by the end of the handle and thump it with a finger. I guess it rakes experience to know the good sound from cracked sound. The only toxic I've heard of would be something heated in the pan that shouldn't have been. Lead melted in one is the big one. There were rumors going around that cast iron made outside the US had stuff in it but, they say that never was true. I'd say Lodge cast iron is about as safe as you can get. As much as they've made, if there was a problem, we would have heard about it.
Thank you so much for your guidance, your videos are very helpful and explicit, I have purchased 2 Lodge pans and I am very satisfied with the cooking experience following seasoning instructions. Happy Christmas, health and prosperity to you and your family.
You’re welcome and thank you too my friend!!
Thanks for the tutorial
You’re welcome, and thank you too for stopping by and checking it out, my friend!
Awesome tips. These are probably the most common mistakes I hear about when discussing cooking in castiron
🤘
Thanks, Lee! Yeah, they are probably the top three that I hear too!
Great advice, Mike!
Thanks, Hobie!! I sure appreciate you, my friend! Have a great weekend!
What do I do when it gets too hot? It was the burner on high too long. I put 2 teaspoons of lard & letting it cool down
Yes you could do that or move the skillet off of the burner for a few minutes until it cools down.
@@MrCastIron Thank you!!
You’re welcome anytime my friend!
Just move it off the heart and turn the heat down. Give it a minute till it quits smoking. I never cook any higher than 4 or maybe 5 during pre heating. You can also put a few drops of water in skillet to test if it is preheated
Great tips, Mike! Love your analogy at the beginning of the video about warming up the cast-iron! Lol!
Lol!! Thanks Dave!
Awesome- thank you sir.
@@DennieDiFilippo-hg9mn You’re welcome! Thank you too, my friend!
If I am cooking bacon - do I still add a little oil prior to cooking it even though it has a lot of fat to render out of its own?
That’s a great question and thanks for asking! I usually add a little oil starting out so nothing sticks. But if you add the bacon while the pan is heating up on low and gradually increase the heat to medium as the grease starts to render out, you should be ok too!
Cast iron foreplay!😁
Lol!
Warm them up, grease them, don't overheat them.
Good advice Mike.
Thanks Larry!
Hey Mike, great videos, greetings again from colombia, i bougth various victoria brand cast iron skillets
Preheat, add a little oil, don't go too hot or you'll burn your food. Seems to be the same for any type of cooking in any type of pan/skillet.
You are so right, Mike, but I find not everyone knows this yet, lol! Thanks for sharing your thoughts with us, my friend!
You got caught Mike.. lol.. Great tips for everyone..
Yeah, I know, Tom! I just thought that video was done! Lol!
Mike. You forgot to mention the #4 BIGGEST mistake for CI beginners. They don’t watch you enough!! 😆 This was a good and educational video for beginners. Hope that the missus and you stay well, I’m trying to get over COVID. Take it from a North Louisiana country boy, it isn’t fun. Until next time…Dan
Lol! Thanks, Papaw Dan! I sure hope you get to feeling better soon, buddy!
Bacon greese?? 😮 wow nice tip!
Or, clarified butter! Natures, natural born fats! Also beef tallow, aka, lard! As much as I can, (but not entirely exclusively), those are my favorite cooking fats. My cast iron skillet’s are non stick. I save bacon grease in a container along with clarified butter.
ITs a good thing Teresa is a good sport! hehehe. These were great tips Mike! Especially number 3....I wasn't aware that you needed to cook things not too high a temp. Love Teresa's response at the end!!
Thanks Karen! Yeah, she just rolled her eyes at me, if you can believe that, lol!!
Great tips Mike. 👌
Thanks Bones!
Is it possible that the high heat burns off the seasoning?
Yes it sure can. That’s another reason to lightly oil the bottom as well as the inside of the skillet too.
@@MrCastIron thank you so much for sharing your knowledge... you're teaching me and I'll continue your knowledge for future generations!
You’re welcome anytime! I’m happy to hear we are helping, and if you ever have questions, don’t hesitate to reach out, ok!?
@@MrCastIron I have a burner that gets really oddly hot, and I turned it to 5 and burned the seasoning right off, especially in the middle. Had to reseason, the paper towels were getting super ashy as I wiped on a thin layer of oil haha
I hear ya! Every stove cooks differently don’t they!?
All of this is good advise for frying food in any pan, cast iron or otherwise. You might get away with starting cold or using no oil with a teflon lined pan, but it's still not a good idea.
Congratulations on going over 5,000 subscribers. Woo Hoo. 🎉🎈🎂. NicelY Done. Thanks for sharing. 😎🇺🇲.
Thanks, GOG! Thank you for all of your continued support, my friend!
Is the iron from the cast iron skillet getting into our food like the cookware we buy?
It is my understanding that a small amount of iron leeches into the food.
I just bought a cast iron skillet because didn't know what cookware is safe if any.
Now wondering about the small amount of iron because if you cook every day the iron can build too. Do we know if this can hurt a person
Thanks
Cast iron is healthy to cook in, even though a small amount of iron leeches into the food you cook. Of course, I’m not a doctor or giving medical advice, but the only people it could negatively affect are someone with a blood disease. If you have this, you might look into this further.
Your body actually needs a small amount of iron to function probably. I used to take iron supplements but now that I cook with cast iron I don’t. It’s way safer than any teflon or non stick pan.
Thanks for sharing your experience with us my friend!!
I scrubbed my cast iron with a rough pumice stone, it was a brand new skillet but I believe I scrubbed off some enamel, because everywhere I scrubbed there was silver marks instead of the black it came as, so what should I do? I'm trying to season it on the stove, is it too late??
Hi @BreezySonya. Sounds like you just stripped some seasoning away. Just season it normally a couple times and you should be good to go.
Enamel or cast iron seasoning?
It is a pre seasoned cast iron. I think I got it back into good shape by following another video of yours on how to season it on the stove with oil. It looks a lot darker now, unfortunately I don't have an oven right now but hopefully soon I will be able to season it correctly that way
Ok, good deal! Well, since it is not enameled and you don’t have an oven, you can easily season it by cooking fattier cuts of meat. Ground hamburger meat will help it a ton. So will bacon. Sautéing onions and peppers are good for it too. So you have options! Let me know how it turns out, ok!?
Great, thank you so much Mr. Cast Iron! 😊
Am I doing something wrong? Because my chicken breasts have that black charcoal look on them. I’ve read where you shouldn’t use metal on cast iron. Maybe I didn’t have enough seasoning/ oil on it maybe my heat was too high? Thoughts?
Same here. I've been told I should've seasoned it a few times first. And also I should've had more oil and cooked slower. Trying again tonight
Seasoning is just the start. The more you use cast iron (and carbon steel) it, over time, becomes more non stick.
I wasn’t there but I’d say you burnt them. Chicken breasts cook quickly. I like a bit of a sear on them but flip them before they’re overcooked. Pan temp and oil or butter not a lot and they will be very good.
@@freeman10000 correct. I have only cooked bacon in each new cast iron pan after seasoning it twice in the oven. After a month of that they become very nonstick. I have an over 100 year old Levco, Japan cast iron. I only use it for eggs and the odd bit of bacon once in a while.
Great tip
Thanks Richard!
Hi can I use butter or must it be oil I use virgin olive oil. Thank you
Hey! great questions, and thank you for asking! I only cook with olive oil and butter, but I don't use those for seasoning my cast iron initially. I hope this helps you.
@@MrCastIron Yes that's what I been doing Thank you 😊
Awesome!! 👏👏
Doing this tonight for supper!!!
Thanks for this! What about searing a steak? Would you still keep the heat on medium for searing?
You’re welcome! If it’s completely heated before you add the steak it will sear. But going a little higher to medium high is ok!
Lol his wife at the end. These guys sound like me and my man we are just younger. Just turned 30 but we will never be rid of our Mississippi draw
Thanks for the info 😊
@MrCastIron I have a cast iron pot that seems to be warped at the bottom. It doesn’t sit flat. It was a gift from a friend. Can it be repaired?
@@Crackhouse1580 si.busca un herrero o fundición y pides te la rectifiquen, es algo muy común que algunos se deformen pero si es poco o no reliquia es más conveniente comprar uno nuevo.
Great vid :)
Thank you! I’m glad you enjoyed it my friend!!
That smoke like that maybe even a little bit more is what I through a seasoned steak on to for like just maybe 2 minute. Just to sear it and put a little color on the meat then turn it and through it in a 500-degree oven for 5 to 6 min for a medium to medium rare. Douse it with Worcestershire sauce cover it with your mushrooms and onions, and let it sit for 5 minutes. Just let it rest. Beautiful. When doing bacon turn it right down low to medium cooking fried eggs over easy or sunny side up right down low be patient. You will catch on. Remember cast iron gets hot so just watch and be ready to adjust the flame a tiny bit at a time. Medium low is a perfect place to start it at. Just watch it you will quickly catch on. I love my cast iron.
Great advice, my friend! Thanks for sharing your thoughts with us!
LMBO@ Mike, lol. Mike got in trouble. Mrs. Cast Iron but him in his place, lol. Awesome great video guys thanks for sharing it.
Yeah, I stepped over the line, I guess; lol! 🤣🤣
Awesome thanks
I always cook steak on the grill. Have it down perfectly and always comes out great. Decided to try making one in a skillet last week….. heated the skillet, put the oil in…… and ended up making the worst steak I’ve ever made. Overcooked it, felt like I’ve never made a steak before.
Not sure if I’ll try it again…. I’ve had steaks other people have cooked in a skillet and they came out great… I failed miserably
Just a quick question, would you also recommend adding a little oil even when you're cooking bacon?
Water
Start on low
I do James. But you don’t necessarily have to if like he says start low and slow. Thanks for the great questions my friend!!
@@MrCastIron thanks for confirming
You’re always welcome!!
Hi , I don’t have an oven to season my cast iron skillet… how ya .. ? Pls advise..😢
You can season your skillet on the stove top. You don't really need an oven 👍
You can use a stove top, if possible invert it to heat it up evenly
How you clean it after you used it and has sticky food all over it ty
@@catgutierrez2288 Heat it back up and run the hottest water you get from your faucet over it. Dry it. Heat it back up again. Rub with oil. Let cool on burner.
Question. I don’t do a lot of cooking now. If I properly clean and season the cast iron then put it in the cupboard, should I take it out every couple of weeks and add a light layer of oil to it so it won’t rust? Is there a better way to do this…keep unused cast iron from rusting when not using it? Thanks much
No you don’t need to take it out and oil it periodically. When you get ready to use it just clean it start cooking.
i bought an enamel cast iron skillet and tips? my egg got stuck first time i used it i didnt season
I have an enamel cast iron Dutch oven and when I first started using it things would stick to bottom all the time. I found out I was using too high of heat! Since cast iron holds heat so well you really don’t need to go above a low-medium flame ever, I’ve even seared steaks on low. You just have to give it a little longer than a normal pan to heat up since it’s much heavier.
Yes, it’s best to cook on medium to medium-low heat, and you should be fine! Thanks for the great questions and suggestions, my friends!!
@@sophiagarcia7232 Oh got it! Thanks for the tips both of you, I still haven't quite mastered eggs yet but I think I definitely got steaks on lock now, and you guys are absolutely right, heat is everything with these, I think I need a bit more practice before I graduate to pure cast iron though, I'm so scared of seasoning wrong and ruining the pan
You’re welcome, and don’t be afraid to cook with your cast iron! You won’t ruin it, and if you have any problems or questions, don’t hesitate to reach out to me, and I’ll do my best to help you out ok!!??
I will admit to setting off the smoke alarms!! I need a serious commercial vent fan!! 😂😂
Lol! I think we all have! Me more than once 🤣🤣
Good guy…love cast iron
Thank you Phillip!!
LOVE the wife chiming in at the end!!