Cast Iron Cookware, What's The Big Deal?
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- เผยแพร่เมื่อ 26 พ.ค. 2024
- Cast Iron Cookware, What's The Big Deal? is a video where I share my thoughts on why I think that Cast Iron Cookware is a Big Deal.
#castironcookware #castironcooking #castironrestoration
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Recommended by Cast Iron Cookware
Lodge Chef Collection 20x10 Inch Cast Iron Chef Style Reversible Grill/Griddle
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Lodge 7.5 Quart Enameled Cast Iron Dutch Oven
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I grew up with cast iron and to this day, I continue to use cast iron!! I love and always have loved cast iron. It’s the best to cook with.
Lodge opened their second foundry in 2017, which was a 75% increase in their capacity. I'd say the cast iron resurgence was happening well before COVID, although I'm sure you are right that it has grown even more.
I think one of the top items now is health. Cast iron is healthier and longer lasting than Teflon pans.
The CI market sure isn’t what it used to be. Thrift stores seemed to always have it. Now, GW sells it online. Shipping charges alone are more than what a piece used to sell for. Online sales are usually overpriced even before shipping costs. In today’s market the best source to find affordable CI is at flea markets and garage sales by folks wanting to downsize. CI is out there, just be patient and buy carefully - avoid the warped and cracked bargains. Don’t exclude foreign made CI as a user pan. There are decent Taiwan and Korean pans that cook as well as vintage US made ones and they should be most reasonably priced too. Now, where’s my Handy Dan Cornstick pan? Love the videos Mr CIC! Happy CI hunting!
Hi Mr Steven! I have just found your channel because I am currently restoring a few pans I have inherited. I love cast iron and I have learned so much from your videos in the last 3 days! Thank you so much! I will have some questions for you, but that is not for today. I just wanted to say thanks!
We've been looking forward to a new vid from you! Thank you 👍
Thank you, Steven🙏🏽🙏🏽🙏🏽
The best way I can explain to people how much it means to me is that it’s finding the thing you never knew you needed… not in a materialist way, but like drinking mineral water every morning, like finding out your lactose intolerant and you find almond milk… it just fixes so many iron/blood issues I have had without supplements!!
Thankyou Stephen for finishing your video's with a scripture. This is most important.
For you out there that want to learn how to strip clean and season cast iron do a deep dive on his videos on his channel and watch a bunch of his stuff on the subject. Top notch and professional TH-cam channel.
My son bought me an iton skillet for Christmas of 2020 & I love it! Lodge has some great cookware that's pretty reasonable. $27 for a 10.5 inch skillet
Good video. I use cast iron cookware almost every day. I also collect some cast iron, mostly Griswold and Lodge. I have some pre-Griswold Erie, Griswold's Erie, slant logo, large logo and small logo. My Lodge pieces are both very old and very new. I also have some unusual Wagner pieces, waffle irons, wafer irons, kettles, etc. I feel I must support Lodge for sticking with cast iron cookware for so long and making its cast iron (and now enamel) in the USA, so I continue to buy Lodge newer pieces.
This channel got me started restorations the right way. Just study the videos on this channel because there's a lot of bad info out there. People making videos that should be watching videos. What I like about cast iron is you can never learn it all. I've been at it a few years and still see things I've never seen before. I live in se Tn. so my vintage Lodge collection is the largest followed by Griswold, then Wagner, and fourth is BSR. You would think I'd see more but I don't want disamatic Red Mountain or Made in America Century pieces. Quality over quantity.
I started using them about 7 years ago, because I was sick of the constant cycle of replacing teflon pans and wanted something that would last forever. I didn't grow up with cast iron so it was a big change for me and a lot to learn. I also witnessed teflon flakes floating in the gravy at a somebody else's house and that solidified my decision to stop using teflon pans!
I have Lodge,Griswold, and BSR no Wagner though, but as far as usage I love my UFO's which another cast iron creators calls unidentified frying objects with the smooth finish inside.
I like to look for pieces at yard or estate sales. Prices are usually too high but once in a while I find something to buy.
I love your videos thank you
another nice video thanks
I love your vids Stephen. I learn soooo much. I wonder if the interest in CI is coming from the preparedness community as well. It seems to me they'd want cookware that won't fail
You are so right. The pandemic is when I got started. Your videos helped me learn a lot about my favorite cookware. I do also collect as well now. I don’t buy as much or clean as much as I used to but you better bet your behind that when I go to flea markets or antique shops. That is what I look for first. I look for what I don’t have in my collection. Thank you
I’m new at this and I’ve learned so much from watching your videos, thank you sir. I’ve been looking for a video on the proper way to dispose of the water from extensive use of the electrolysis. Can I dump it on the ground? How far from a water source is safe, ie. a lake or pond? Will it kill the grass? Can you please advise or provide a video covering this issue? Thank you.
Another great vid! Can you explain the differences in the BSR Chef skillets? So far I have 3 and all three are different . One just says Made in USA, another says Chef 10, and the third has the typical century markings. I can't find anything about these on YT or online
I started purchasing cast iron cookware when I was a Boy Scout and continued doing so until well after university. I have a substantial collection. I cringe at the cost of what it would be to replace my collection today if I were to want to purchase each item new!
I love my wag'sI think mostly because of there light weight.
Easy Beezy is the best
My parents had an iron skillet they got used in the 70s. But my mom started insisting we use nothing but olive oil and after a while the skillet got so sticky she gave up on it.
The problem there is it sounds like she left used olive oil on there a long time and it oxidised into a sludge. You'd be better off removing excess olive oil then using a bit of vegetable oil to protect the metal, itll last much longer before it goes weird. If this happens again just clean it with soap and water, most soaps these days don't ruin your pans seasoning.
I am 60 years old and I have been eating from and cooking with Cast Iron cookware my entire life. I do have to some stainless steel that I use for acidic foods and boiling pasta, but that is all it gets used for.
I have an old kettle that was given to me several years ago. It is at least 100 years old and is full of scaly rust. I doubt that it is worth anything, but I would like to stabilize it and remove the scale. I tired vinegar, and it didn't even touch the think rust. Do you have any suggestions?
I see people looking to go back to the "old ways." This includes cast iron cookware.
any chance you could help me ID a big pan with no markings?
Anyone know any good ways to remove ceramic from cast iron? Got some old chipped pans I found in a skip and Id like to just remove that and season them
Why do I get oil on back side of my pans it's just like it leaks through the pan
Can you address the rough finish on Lodge cast iron. Sand? Dont sand?
The rough surface doesn't affect the non stick properties, and it will eventually smooth out with use and proper care.
I’m trying to identify a family Dutch oven that we had in the 1700s in the Shenandoah Valley. It may have been brought over from Germany. Any tips?
What does it look like? Does it have any markings? How many legs does it have?
What about W.I.R. have u used or seen it before. I have 1 piece, and it's my favorite.
Look into Wrought Iron Range company in St Louis. I have one piece of it and it's much lighter than cast iron. Wrought iron tends to warp easier than cast iron and it's difficult to find a flat one. I made up this big story about settlers trading their heavy pans for lighter ones to take out west. My wife was really impressed until I told her the truth. lol
Lol sounds Like what I do to my wife too
Another reason, speaking for myself anyway, is that people are more aware than ever about the toxicity non stick cookware. Cast iron is safe. It’s not gonna pollute the environment and it’s not going to poison you. I’ve been seasoning mine with beef tallow because I don’t want anything to do with seed oil. I don’t think I’m the only person who thinks this way.
Is there anything you cannot do with a cast iron. I enjoy using cast iron but I'm always told I'm not allowed to do xyz with it. Like I make hot chocolate in my pan in the morning bus supposedly that's wrong ＼(°o°)／
People get way over protective but cast iron can handle abuse well. Generally people say don't cook acidic things or scrape the bottom too much, however worst case here is you will need to reseason a couple months early. People also say don't use soap but most soap isn't lye based anymore so its fine these days. Basically as long as you don't let it rust a bunch or make its change temp too fast it'll be good for a long time with a bit of maintenance. If your pan has ceramic you need to be careful about not using metal utensils or burning too much junk into it and especially fast temp changes.
Seems unbelievable that you can cook on a pan that someone cooked on a hundred years ago or more.