This guide will make cooking with cast iron a breeze! Check us out on Facebook! - buzzfeedtasty MUSIC Promenade En Provence Licensed via Audio Network Made by BFMP www.buzzfeed.com/videoteam.
yo, the part where she puts it in the oven upside down is important. she doesn't mention it, but the reason is to prevent oil from pooling in the bottom. had to watch another video for someone to clarify that.
If it's past its smoking point wouldn't just smoke or evaporate away? The reason why I ask is because I've been leaving it upside up for a while and have never seen problem at the end of the seasoning.
Got an unseasoned 10" cast iron pan for $10 around 30 years ago. They said "season it". I never seasoned it. I just threw some bacon in it and started cooking. They said NEVER use a metal flipper. I've used a metal flipper for 30 years. I never wash the pan. Occasionally I wipe it with a paper towel. It lives on my stovetop. I figure the pan has cooked at least 10,000 meals. Best 10 bucks I ever spent. 5 years ago someone gave me a rusty 8" cast iron that had spent 20+ years in a shed. I used a wire brush to take off the rust and then I.....wait for it.....threw some vegetable oil in it and started cooking. Don't fuss about your cast iron. Don't let it sit wet, and it'll cook for generations.
Yeah this video feels like it focuses on how your pan looks, tbh the more you use it the more non stick it becomes, completely agree, it’s not as scary as people make out
One of the common misconceptions about cast iron is that the purpose of seasoning is to make the surface non-stick. Seasoning is to prevent rust. Over time, cooking and seasoning will cause the cast iron to become more non-stick. I cook almost exclusively with cast iron, and love it.
@Heaven & Hell Testimonies Non-stick pans don't really have the chemicals in them, but are made using them. There are concerns about wether they can stay in the pan and release if you overheat it or if it becomes scratched. There is a lot of conflicting information, so I can't tell how serious the danger really is, but the cast iron certainly is perfectly safe and healthy to cook with.
This is just a one time deal. You hardly ever have to season the skillet again. Like maybe once a year if it gets dirty. Normally, after you use it, simple wipe it out with a paper towel and thats it!
I'm 65 and finally got a cast iron pan after replacing Teflon pans every 9 months. I don't mind the extra work, it's kind of meditative, like folding laundry. I even like the heavy weight on my skinny arms. Use it or lose it! 😊
This is one of the most useful videos I have seen wrt cooking utensils. Clear, simple and not patronizing. Thank you! And it confirms how I have been caring for and using cast iron pans. They are truly a great tool.
@eddie Dickens "Everyone is stupid and lazy except me oh why couldn't i have been born in the times of disease outbreaks with no vaccines, wars after wars and totalitarian governments? "
@eddie Dickens the moment somebody says they were born in the wrong era or generation, any and everything they say is invalid for 10 years. Please try again at that point.
Great video! I just restored a cast iron pan that used to belong to my mother n’ law. At first I was hesitant since I have a history of destroying cast iron cookware. But thanks to videos like yours, I have a new found appreciation for this understated piece…and now use it as often as possible. Thanks for sharing 🙏🏾👍🏾
I have three other skillets and two dutch ovens also now added to the one my grandmother had and love them for cooking in. They are not hard to clean and season either and they are so much better than the other cookware I have purchased.
I absolutely love my cast iron. My mom bought me a small skillet for my b-day to add to my cookware collection. It really isn't hard to clean, you really don't need soap and no matter what you're cooking or baking cast iron will do it best.
@@dangr123 Choose an oil with a high smoke point.. like grapeseed or avocado oil; and that is only seasoning. Flaxseed oil is not economical nor desired
I agree that flax oil is no good. I tried it and had trouble results. I ended up having to strip my pan back down to bare metal and start again. I use avocado oil now, to season and to cook. Its high smoke point saves me a lot of grief.
I love cast iron for 4 reasons: 1. My family murders teflon within a week. 2. Affordable stainless steel pans have screwed-on handles, and they get wiggly after a couple of years because the screws corrode 3. My great grandmother's cast iron pans from 1922 are still around. 4. I love crispy meat.
Olga Cruz My Grandma has had hers for over 20 years to my knowledge. I hope that one day it will be passed to me, so I can pass it to my children. I can say without a doubt, that if it's used right, it can go to their children too
Love all myCast Iron cookery.. Hey if I get stuck foods I also use salt but I don’t use water I use oil,but everything you said in this video,grandma told me. Keep these traditions alive!!! thanks for sharing info
I inherited a cast iron skillet that does a great job of cooking. Nice information on care of cast iron. I recently let mine sit overnight in a sink of soapy water so I should probably season it again.
Been using cast iron my whole life and it's even easier than this video makes it out to be. I'd take these "rules" as guidelines since I've been using 3 cast iron pans, each about 100 years old, at least once a day since I was little. Dont waste your oil re-seasoning your pans every time you use them, you can just clean them with hot water and a scrubby sponge, I've never had one crack due to dousing it in water, rust only forms if you leave them to air dry, and as long as you use them pretty much daily, as I do, the layer of seasoning stays intact. Easy peasy, also they make excellent home defence weapons.
I've been cooking with cast iron for years and these tips are spot on! If you are serious about learning to cook, you need at least 1 good cast iron skillet. Treat it right and it will last forever.
I've heard you're not supposed to use oil and instead use shortening. Thoughts on that? I've been meaning to buy one, but I want to know how to treat it right before I do.
I bought a set of cast iron pans 32 years 3 and they are still in incredible condition after using on a daily basis. The griddle is great for Welsh cakes. Non stick has it's place but there is no comparison to cast iron . Carbon steel is also a good and lighter alternative.
The statement you made at the end. You could not take yourself seriously. Not with a straight face. Very useful information about the skillet. I'm also blessed with a cast iron skillet cover
Love cast iron, also, as u maintain the season and keep cooking it actually begins to develop a flavor itself and seems to impart that into future dishes.
I bought my first cast pan yesterday. Been rifling through videos and this is literally and by far the best video!! Thank you so much. You literally covered all areas and in a perfect timed video! Great job 🫡
@@hypothalapotamus5293 indeed - I have two, one of each type. The only disadvantage of enamel coated iron pot is that you can actually make it burst if you mistreat it. My first pot I bought for myself after moving out of my parents home was a enamel coated iron pot. After some experimentation I went on to use non-stick surface cookware. It is great but it wears off relatively fast. For meat it wears even faster. Years later, marriage and off I started to make proper meals my already gone wife would never learn to appreciate and I notice that I still have this old pot. Great thing about this is that you can do a lots of things with it you hardly can do with non-stick and it will mostly forgive you. There was some learning needed but I noticed my results with steaks are much better and the big pot is a nice replacement for the oven too in some applications. The only problem I have with all this is that with my love for a good steak grew the need for a good wine. My waist grew too and my doctor is not happy. I do not give a toss tho. Going out that is downstears (down with merkel and her no-covid minions!) for a beer now.
Every video about why you should use cast iron just sounds like reasons why I shouldn't use cast iron. I threw out my cast iron pan and went back to stainless steel and regular old non-stick pans. I have never been happier.
One thing to note that is not really mentioned anywhere is that when you season it in the oven on high for an hour, turn on your fan or open windows. It gets really smoky.
@@bivouacrecording3412 no idea, i use mostly grapeseed oil too, and since my oven is broken i'm using the stovetop to season them. How thin the layer? I mean, if you remove excess oil before putting it in the oven, you should be fine.
not really.. The best part about them is how fast it is to clean (as long as you don't burn ur shiet) just pour off the oil, and brush the pan under running water while its still hot, clean in few seconds - no washing up liquid required (this will also remove your "seasoning-layer")
Gordon: Scrub the rust off. Dry. Olive oil. In. Now this will add the smooth texture and lift the flavor. Heat the pan in the oven for an hour. Let the knife do the work and season the steak with salt and peppa, and add a knob of butta and a few tablespoons of olive oil into the pan. Once the pan has heated, we are ready to drop in the steak. Mmmmmm. Let the steak sit until the edges turn into a beautiful brown. Flip. Hughhhh. Look at that. Serve. Now that is how you make a steak.
Caring for your knives, wooden cutting board, carbon steel wok, and the cast iron. Makes me proud of my kitchen and makes me cook more. I just restore my 12" cast iron skillet.
@@Jon155mt If you're throwing your cast iron in the oven everytime you clean it you're doing it wrong. You only need to do that when you give it a deep clean, not an everyday clean.
@eddie Dickens not sure if I agree with that Eddie. Even if you dont know what you're doing, if you enjoy it, it'll still be alot more fun than eating at a crappy FF-restaurant
I love cast iron cookware. I used to love to watch my granny flip the cornbread when she made it in her cast iron skillet. That was a special skill, let me tell you 😂😂😂🥰🥰🥰
I bought a (then cheap) set of four cast iron pans more than fifty years ago and have used them continuously for more than half a century, I've never seasoned them or followed any of the other suggestions I've read, which in my opinion are mostly superstition. Here is what I do: (1) use them often, (2) make sure to dry them completely, and (3) store by hanging up on hooks. As to being any kind of trouble to take care of, I believe that they are actually easier to care for than the steel and teflon pans --- if you treat them with a little kindness they will thrive.
This ^. If my hanging pans DO get some rust, I know they weren't dried enough when hung. I just take a swipe at the rust with some oil and a paper towel and merrily start cooking.
Been using my Grandfathers handed down cast Iron forever. I love it. I use it for just about everything and it always cooks meat in a way that no other pan would. So good.
NerdRagerGaming never i this and never had a problem with my cast iron pan and can cook anything then throw it in the oven and don't have to worry about handle burning #manpan
Such a charming video, I really enjoyed it, thank you! I have a skillet sitting in the bottom drawer in my kitchen that I got from a charity shop for 50p. It has a few rusty patches and it was enough to put me off cooking with it straight away. A few months has passed and this was exactly what I needed the internet to give me today! I'm about to make the best steak I ever did make. Thanks again!
Not only do they last a lifetime and more, but they make food taste AWESOME. I have my grandmother's cast iron skillet she bought sometime in the late 1940's. Once a month we'd go over to her house in West Miami (FL) and cut her lawn, and she would make fried chicken, mashed taters & gravy, and some sort of veggie & a home made dessert (apple turnovers, cake, pie - she was expert at Key Lime Pie and had a key lime tree in her back yard). That is a meal, I will never, ever forget. She's been gone since 1982, but I still remember those wonderful meals in the mid to late 1960's.....just incredible.
"People think it's hard to deal with or hard to clean, it's actually really easy" Proceeds to outline exactly why people think it's hard to deal with or hard to clean.
You can clean it like any other pan with soap - the seasoning wont go off from that because its polymerized fat. The only difference from other pans is that u have to season it every once in a while just dont let it rust by storing it wet (but who stores stuff wet). Honestly, maintenance is just to sear some meat and clean it soon after use.. The guide is excessive (salt and expensive oil, FACEPALM).
If it's not worth it to you then don't bother. But if you want to invest in one it's definitely worth it. It's not that much more work to take care of.
I grew up with cast iron and we never were low on iron. Almost everything that was cooked in our family was done in cast iron I still cook it it today 🌻
Can you tell is it harmful if we cook sour dishes in iron pans : like with Tomatoes, vinegar, Curd ? I know it gives a metallic and foul taste of iron,but that is not the issue for me, I need to know whether it is bad for health or not? Metallic taste of iron is OK with me
This video has been life changing for me. I learned more in your 6 minute video than I have in my whole adult life about cast iron. I never knew how to cook with cast iron, let alone take care of it. I've finally begun to make REAL use of a devastatingly under-utilized iron pan I got as a wedding present 4 1/2 years ago, and it has become my favorite pan ever since. I feel like all of my cooking tastes better now. Fast forward to garbage day... my neighbor threw out a cast iron pan that looked dried out, rusted, and utterly destroyed. The garbage men never took it. Cha-CHING! I brought it inside, applied what I learned in your video, and I restored it like new! I never thought I could have so much fun restoring a pan. I'm so excited about it that I've been spamming all of my friends with your video for weeks. Thank you so much for sharing!!
I cook my eggs every day on cast iron pans and the eggs never sick. If I purchased a nonstick I get a year out of the pan. The cast iron will last a lifetime. The cast iron cost 5 dollars at Walmart, and the nonstick is 20 dollars plus. I follow this simple rule, I never clean it with soap. I use hot water and a scotch bright pad. I always let the oil heat up before I cook and that re-seasons the pan. I just wash it when I am done and then dry the pan. It is not any more work than a regular pan. If you do it right, it will last and work well.
The key thing is to not use soap since it dissolves the oil seasoning you have and make sure it's not wet when you store it. that's how easy it is to take care of it once you've seasoned it. Don't really know why people complain about not having time for a cast iron pan, it's easy to maintain and like you said, nothing sticks and it lasts a lifetime
You're absolutely right. So many people here are whining that cast iron is so much work, but its not. My pans are only less than 3 years old but, they're so well seasoned from regular use that I've actually swished around some Dawn dishwashing liquid, if there's a lot of butter or something in the pan, just with my hand, rinsed it and dried it and have never had a problem with my seasoning wearing off.
@@Warlundrie Totally untrue, proper seasoning on your pan is not an 'Oil" layer. Proper seasoning layer is a carbonized layer that has adhered to the surface of your Iron and normal dish soap and sponge will have no effect on your season at all, just make sure not to use scotch brite sponge as it will take if off everytime.
I’ve been curious about cast iron for years and this video confirmed one thing for me: it’s exponentially more trouble than it’s worth. BUT thank you for the very informative video and for saving me the frustration of buying one without understanding it!
This video lived in my brain for two weeks and I ended up buying a cast iron pan. Made corn bread with it tonight. I retract my previous statement, it was good and worth it.
Well then it have to be a good one. If you end up with a bad one its more like: the more you give the more she'll take. see ya in family court and helloooo Alimony!
Written important parts: Seasoning the pan: Scrub down with steel wool and mild dish soap, rinse Scrub with non-abrasive scouring pad or tough side of sponge Dry with towel, put on stove till bone-dry Apply thin layer of oil with paper towel Wipe off as much oil as possible Place in 450-500 degree oven for one hour, turn off oven and let cool inside (if it is brown and sticky oven was not hot enough) Should have a hard, glassy layer now. Cooking/Cleaning up with Cast Iron: Preheat the skillet! Don’t move meat around, limit cooking acidic foods. Wash while still warm with hot water and salt and scouring pad. Towel dry. Dry again on stove or oven (prevents rust). Apply protective layer of oil with paper towel on the inside. Place on stove until oil is smoking (prevents oil turning rancid), turn off, let cool and store.
@@herbyh369 soap will never remove the seasoning layer, it is effectively a very very hard crust, even with an abrasive sponge you have to work really hard to remove it, if you remove it with just soap, you made a mistake in the seasoning process, the bond you create with the oil after the smoking point is terribly strong, also seasoning/oiling everytime is really overkill, oiling before storing without burning it will create a sticky mess that will capture all the dust until the next use.
My southern ancestors just used Crisco to wipe the pan after cooking. I leave my cast iron on my stovetop because I use it 1-2 times a day. Very easy to maintain. Wipe with paper towel and just rinse if super greasy.
Wow. Now THIS is a great instructional video. I've watched various tutorials on seasoning and caring for cast iron; this is BY FAR THE BEST. THANK Y🍳U. 😊
Great video - thanks ! Optional tip: whenever using steel wool products, consider using a glove, maybe like a Marigold - as wire / steel wool can be pretty unforgiving on the ol' fingies !!
It's okay to use a little soap... as long as she didn't soak it or really scrub it with a bunch of soap you should be okay. Also, maybe next time advise her how to care for it.
Loled so hard. A guide how to cook with cast iron. In the past, all around the world everyone used to cook in cast iron kitchenware. Until very rich decided that it is bad for economics when the herd doesn't buy a new pan each year. In our family we still habe two very old skillets - one, 32 cm in diameter, made in 1913, and the other with unconventional 27 cm dianeter, made in 1922. Heavy as hell, but extra durable and dependable. Cooking almost evey day.
Seriously. A thread about started out talking how hard this video makes maintaining a skillet look and ended up with people calling each other snow flake beta males for saying "I was born in the wrong generation"
Instead of salt to clean it I read that ashes from a woodstove work great. I tried it and it’s remarkable how easy it was to clean and I no longer run out of salt. I keep a small container of ashes just for this purpose and only need about one tablespoon each time.
Omg 🤣🤣 I love the ending it was awesome. 😂😂so today my husband bought me a cast iron griddle and I wanted to know how to season it. And I came across this video. He must have seen this video 🤦🏻♀️🤣🤣 I gave him a hug and a kiss, he said don’t thank me, you need to make me something amazing 😱 why do I feel there is always a catch for someone I want 😳😜
No. You do it once, when you get a new pan, or refurbish an old one. Then you just cook w it. A rinse w hot water and a wipe and it's ready for the next time. A bit of soap, if you must.
@@tammycash7003 how do you get rid of the smell in it? I.e. If I cook a steak and wash it with water only, the smell of meat still stays in the pan? Do I need to use soap?
@@japesy1 this morning, I fried four eggs and made a grilled cheese sandwich. Let it cool a bit, rinsed w hot water, a gentle brush if needed for stuck on foods, and wipe dry. I browned a roast in it, and finished it the same way. No smells. You can use a drop of soap if it makes you feel better. I've done that, too. Just don't scrub the heck out of it. Whenn the water runs clear, stop. I adore mine. It's a 10", ozark trail. $9 at Walmart. Works just as good as pricier pans.
@@japesy1 The salt also works to neutralize smells. I've been using mine for years, hot water then using course salt really is everything you need to keep it fresh.
My boyfriend and I cook with a cast iron skillet every day and honestly? It's the best. Once you season it properly, it's all pretty minimal effort from there. Plus it adds more flavor to your food (in our opinion). We love it. Others are afraid of cast iron skillets and think they're too technically challenging... We say nay.
Ruined my first one and silly me, threw it out. When I got a new one it had instructions. Followed it and 47 years later still use the same pan every day. Wonderful for stir fries etc 😋
Humble God. Do you ever watch either the Crazy Russian Hacker channel or Taras Kul channel. (Same guy) well, he collects & reviews kitchen gadgets & he's always finds them 'so satisfying'. ;)
Bought a Japanese made cast iron pan version. Cost a bit more but you don't have to do any of these stuff as it stays well seasoned throughout no matter how many times you cook on it. Worth it.
a friendly reminder to not pour the water in if the leftover oil is still boiling hot... tasty is pointing out every little detail except how not to create a bonfire accidentally :P
Anvilshock I'm not sure myself, there's something about the explosion that "could" auto-ignite it in combination with oils that have a lower flash point, maybe when it's almost near ignition but still I wouldn't recommend it either way^^
It does not auto ignite, however, as someone who had a 2nd degree burn with the combination of water and boiling oil, let me tell you this: even the smallest bit of water, when you pour boiling oil on-it, will make the oil go crazy and spitting all around, which might not be so dangerous in itself, but could lead you to do some frantic move that ends up with part of your body being covered in burning oil. Ouch.
I was new in this country and needed to replace a skillet I left in my old country. A Department store opened and had a number of items for just about nothing to get customers in their store. I bought three cast iron skillets, 12, 10 and 8 inches, all three for $ 2.96. Used them now for 50 years and just now found out that they are Birmingham Stove and Range skillets. Love them, would not be without them, Use them every day. And now I love them even more.....
last year my parents went all over my town and found the only store that had one of these left and got it for me for my birthday, i now am a proud owner of a very large,perfectly beautiful cast iron, im also terrified of using it cuz its so different from a regular one. But my gosh is it great, i usually sear and use the oven so its perfect that i can just throw it all in there with whatever seasoning and vegetables i need. and cleaning isnt that hard once you get used to it- will try your version aswell! If you have interest in making food, this is the one product you NEED in your kitchen, nevermind anything else!
In India cast iron stuffs are all around and I have a 12" diameter 3.75kgs skillet, helps me with my bicep toning sessions 🤣🤣btw, cleaning is actually easy. I just boil plain water in it every time immediately after cooking.. Pour it off, scrub it with a scrubber, wash it of with plain water, air dry it, and lubricate it with some edible oil, wipe off the excess before cooking the next time.. I cook in it once a day to treat my iron deficiency
@@Hwoman1123 nice haha, yeh i do the same, cook food, poor some water to boil and scrub clean,then remove water add oil and done., very easy! havnt used mine to much tho.. scaaarry haha
@@adp187 Agreed. Not to mention that it has a smoking point of only around 225 degrees. Odessa should check out this article instead: www.theglobeandmail.com/life/health-and-fitness/health/smoke-point-matters-in-cooking-with-oil/article26569060/
My mom still uses my great-great-grandmothers cast iron that she used literally as a share cropper in South Carolina a few years after slavery ended 😯. It's literally as old as Juneteenth its self- ps: my great-grandma made the best peach cobbler I've ever had in it & my mom makes the most deliciois fried chicken in it 😛
I have my mother's cast iron that she got from her mother and she got from her great great grandmother! They're about vintage 1840, and they are just as beautiful and work just as well as if I just bought them, maybe even better. They've been well cared for all these years. It makes me overjoyed to know that I cook with history. How many years ago they were used to cook up good food, day after day. It astonishes me. Something that's really hilarious to me, in this comment section, is there are folks who are convinced that the regular old pots and pans you can find in any old store will have the same kind of lifespan. Who taught these people anything? Companies don't stay rich by selling you cheap garbage, that somehow lasts forever. Regular pots and pans will never have a lifespan of much more than a decade of you're extremely careful with your possessions.
I bought one after noticing the handle's 2 inner rivets on my non-stick pan were harboring crud. Wow. I also looked into glass frying pans but they contain lead, which may not leak but ?. I like Sabbir Hussain's comment about getting a child. Cast iron skillets are a lot of work but it has become a hobby now.
yo, the part where she puts it in the oven upside down is important. she doesn't mention it, but the reason is to prevent oil from pooling in the bottom. had to watch another video for someone to clarify that.
Some one else that starts off by saying "yo". I thought I was the only one.
If it's past its smoking point wouldn't just smoke or evaporate away? The reason why I ask is because I've been leaving it upside up for a while and have never seen problem at the end of the seasoning.
Like Jesse Pinkman from Breaking Bad, "yo!".
She said it's to bond the oil
Thanks pinkman, that was helpful BITCH
Rumor has it that Captain America's shield is actually just a well seasoned cast iron skillet.
I love this
😆😆😆
🤣🤣🤣🤣
@Wolfreign Valenford words greatest detective and cook
😂😂😂
Got an unseasoned 10" cast iron pan for $10 around 30 years ago. They said "season it". I never seasoned it. I just threw some bacon in it and started cooking. They said NEVER use a metal flipper. I've used a metal flipper for 30 years. I never wash the pan. Occasionally I wipe it with a paper towel. It lives on my stovetop. I figure the pan has cooked at least 10,000 meals. Best 10 bucks I ever spent. 5 years ago someone gave me a rusty 8" cast iron that had spent 20+ years in a shed. I used a wire brush to take off the rust and then I.....wait for it.....threw some vegetable oil in it and started cooking.
Don't fuss about your cast iron. Don't let it sit wet, and it'll cook for generations.
This comment is like an ointment after watching the video.
Yeah pretty much, it's not that much work lol.
Yeah this video feels like it focuses on how your pan looks, tbh the more you use it the more non stick it becomes, completely agree, it’s not as scary as people make out
@@AlphaCentauri24 its more like a slap from your dad
best $10 spent indeed.
One of the common misconceptions about cast iron is that the purpose of seasoning is to make the surface non-stick. Seasoning is to prevent rust. Over time, cooking and seasoning will cause the cast iron to become more non-stick. I cook almost exclusively with cast iron, and love it.
@Heaven & Hell Testimonies Non-stick pans don't really have the chemicals in them, but are made using them. There are concerns about wether they can stay in the pan and release if you overheat it or if it becomes scratched. There is a lot of conflicting information, so I can't tell how serious the danger really is, but the cast iron certainly is perfectly safe and healthy to cook with.
@viktorivich Iron is a chemical element, actually.
@@krzysztofwozny9742 Teflon pans aren't toxic anymore. And you could just use stainless steel, instead of cast iron.
@@paranoiaproductions1221 Wait if I want stained steel?
There's a scientifically validated way to get time-aged seasoning in a short time, with science. They glossed on over that one, in this video.
This lady cared for the pan more then my mom ever cared for me in my childhood
Ouch.
You okay now bro...
doubt it; still sounds bitter
This is just a one time deal. You hardly ever have to season the skillet again. Like maybe once a year if it gets dirty. Normally, after you use it, simple wipe it out with a paper towel and thats it!
💀💀💀💀
Where's my violin?
We thought of getting a child, but got a cast iron skillet instead.
Lolol getting a child tho
@@Dr.anupamasupe Well, they’re all over the place, especially in India. It can’t be that hard to find one.
Child is easier to look after.
Good choice Sabbir
LOL!
I'm 65 and finally got a cast iron pan after replacing Teflon pans every 9 months. I don't mind the extra work, it's kind of meditative, like folding laundry.
I even like the heavy weight on my skinny arms. Use it or lose it! 😊
I hope you never heated those toxic things on high.
thank you for the insight sir! now i can finally see cast iron as something other than extra work :'D and lowkey not regretting buying it!
haha funny guy get a AIr FRyer
A teflon pan should last you at least 5 years in daily use.
Yep. Very interesting Especially if you take a look : women friendly cast iron VS unfriendly Teflon
This is one of the most useful videos I have seen wrt cooking utensils. Clear, simple and not patronizing. Thank you! And it confirms how I have been caring for and using cast iron pans. They are truly a great tool.
Son: Dad. I’m hungry
Dad: Wait a moment son I gotta
*S E A S O N M Y P A N*
Best laugh for a while, ta.
AHAHHahahaha Good one!!!! Thx
😂😂😂😂😂😂
I read that in Mr. Regular's voice.
Why did I laugh out loud 😳😂
''cast iron skillets may seem like a lot of work..''
it is
@eddie Dickens "Everyone is stupid and lazy except me oh why couldn't i have been born in the times of disease outbreaks with no vaccines, wars after wars and totalitarian governments? "
@eddie Dickens the way i see it this one is for professional and hobbyist, not everyone got time for all those
eh, not really
@eddie Dickens I saw all your answers here: what the fuck are you on about ?
@eddie Dickens the moment somebody says they were born in the wrong era or generation, any and everything they say is invalid for 10 years. Please try again at that point.
Great video! I just restored a cast iron pan that used to belong to my mother n’ law. At first I was hesitant since I have a history of destroying cast iron cookware. But thanks to videos like yours, I have a new found appreciation for this understated piece…and now use it as often as possible. Thanks for sharing 🙏🏾👍🏾
I have three other skillets and two dutch ovens also now added to the one my grandmother had and love them for cooking in. They are not hard to clean and season either and they are so much better than the other cookware I have purchased.
*Takes bite of steak*
This tastes like the handle wasn’t properly oiled
I'm ur 300th like
Grogmin Rocherplat XD
I'm 500 fuck yeahhhhh
509th!
516
Idk why I end up watching videos, 3 in the morning, about things I don't own or even do...
GuyThatCommentsVids Hellbyeah
None Ya Not really. You can simply stop watching. Try it.
4:57 am over here. rip
I dont know how i ended up here, im so high man
dude same
I absolutely love my cast iron. My mom bought me a small skillet for my b-day to add to my cookware collection. It really isn't hard to clean, you really don't need soap and no matter what you're cooking or baking cast iron will do it best.
Flax is indeed the hardest, but also the most brittle. It tends to flake over time. Crisco shortening or canola oil have always worked well for me.
Crisco and refined canola oil are poison
I thought grapeseed was the best for cast iron?
@@dangr123 Choose an oil with a high smoke point.. like grapeseed or avocado oil; and that is only seasoning. Flaxseed oil is not economical nor desired
@@justnoted2995 I just use different oils all the time, that was I get the best traits of each oil.
I agree that flax oil is no good. I tried it and had trouble results. I ended up having to strip my pan back down to bare metal and start again. I use avocado oil now, to season and to cook. Its high smoke point saves me a lot of grief.
How much should we be saving each month for it's college fund?
just put some stock in canola Oil.
Mrs MeWithThat On god, shut up.
Mrs MeWithThat It was a joke
r/wooosh
🤣
I love cast iron for 4 reasons:
1. My family murders teflon within a week.
2. Affordable stainless steel pans have screwed-on handles, and they get wiggly after a couple of years because the screws corrode
3. My great grandmother's cast iron pans from 1922 are still around.
4. I love crispy meat.
Olga Cruz My Grandma has had hers for over 20 years to my knowledge. I hope that one day it will be passed to me, so I can pass it to my children. I can say without a doubt, that if it's used right, it can go to their children too
i got some crispy meat for ya...
ever heard of a screwdriver?
2 Lime Crew why crispy? Did the smegma dried out?
my meat still gets stuck anywhere i put it
Love all myCast Iron cookery.. Hey if I get stuck foods I also use salt but I don’t use water I use oil,but everything you said in this video,grandma told me. Keep these traditions alive!!! thanks for sharing info
I inherited a cast iron skillet that does a great job of cooking. Nice information on care of cast iron. I recently let mine sit overnight in a sink of soapy water so I should probably season it again.
I season my cast iron pan with salt, pepper and some olive oil, and it just fucking sucks. I can barely chew it and it tastes like salty coins.
they're talking about literally eating the pan. don't feed the trolls
you must be fun at parties
Brian, it's not a troll, it's a joke... lighten up -_-
Sad thing is my friend actually thought seasoning cast iron meant dusting it with salt before cooking.
my friends an industrial furnace and he loves eating cast iron pans! its a delicacy aside from the usual crushed bland vehicle engines he eats...
Been using cast iron my whole life and it's even easier than this video makes it out to be. I'd take these "rules" as guidelines since I've been using 3 cast iron pans, each about 100 years old, at least once a day since I was little. Dont waste your oil re-seasoning your pans every time you use them, you can just clean them with hot water and a scrubby sponge, I've never had one crack due to dousing it in water, rust only forms if you leave them to air dry, and as long as you use them pretty much daily, as I do, the layer of seasoning stays intact. Easy peasy, also they make excellent home defence weapons.
Pubg agrees with you
home defence weapons XD
I was wondering why they said season after every use. Restaurants would never get work done.
@@NinjaSushi2 restaurants usually don’t use cast iron.
Any brand you can suggest?
Didn’t know that trick about giving it a protective layer and adding oil and bringing it to smoke, that’s really helpful thank you!
The video I’ve been looking for !!! Explains everything so well. Every other video leaves me with so many questions.
I've been cooking with cast iron for years and these tips are spot on! If you are serious about learning to cook, you need at least 1 good cast iron skillet. Treat it right and it will last forever.
yeah buddy grandma's got iron that's way older than i am...me too lol
I've heard you're not supposed to use oil and instead use shortening. Thoughts on that? I've been meaning to buy one, but I want to know how to treat it right before I do.
i use shortening...to season mine warm up the pan a bit put some crisco on a paper towel and wipe it in & around the inside.
Nick Dovie
I do the same.
This Pan needs more care than my car
No it doesn't. Just wash it so you do anything else. Only thing I wouldn't do is not put it in the dishwasher. They're indestructible
@@marthajf73 it'll rust if you do that. I speak from experience
@@sirvidia Haha. Just scrub it out with a brillo pad and cook something with fat in it's
@@marthajf73 literally this.
>t. Cook
Cast iron pans are idiot proof. If you screw one up anybody with a modicum of intelligence can fix it
I bought a set of cast iron pans 32 years 3 and they are still in incredible condition after using on a daily basis. The griddle is great for Welsh cakes. Non stick has it's place but there is no comparison to cast iron . Carbon steel is also a good and lighter alternative.
The statement you made at the end. You could not take yourself seriously. Not with a straight face.
Very useful information about the skillet. I'm also blessed with a cast iron skillet cover
"Removes $25 cast iron from Amazon shopping cart"
🤣🤣🤣😅
Lol..
I actually did this
OSMSBSHSN
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Lol... haha!!!!!!
Me: i want a cast iron pan
TH-cam recommend this.
Me: I don't want a cast iron pan
Hahaha 😄
I don't get it. What's so bad about it? You literally don't need to do really anything all. Reseasoning the pan is also really easy
@@wm1573 yeah everybody hating like it's something you need to send to college.
@@alvinpatrick yep lol. I don't get it
Thats funny LOL
This is my first clear explanation of proper use and maintenance of cast iron. Much appreciated 👌
Love cast iron, also, as u maintain the season and keep cooking it actually begins to develop a flavor itself and seems to impart that into future dishes.
Also makes an excellent weapon.
true lol
If you're willing to swing something that heavy, a crowbar will suit your needs much better.
yeah, hahaha give that burgler a good wack on the head and he's done. hehehe
yeah that heavy ass skillet will totally stop a criminal from blowing your brains out.
Indeed
You can slam it into someone's head
I’m rewatching 3 years later because I finally got a cast iron skillet
I just got mine delivered yesterday. 3 years later...
Welcome to the party
Yess me too
Same here!! Haha
You watched this, and AFTER watching this, got a cast iron skillet?
I bought my first cast pan yesterday. Been rifling through videos and this is literally and by far the best video!! Thank you so much. You literally covered all areas and in a perfect timed video! Great job 🫡
Thank you for this, im getting a cast iron skillet soon and definitely love the versatility of them!
Realized I don't need this kind of responsibility in my life
Be lazy. Get enamel coated cast iron. Most of the advantages of cast iron, but without the hassle.
@@hypothalapotamus5293 indeed - I have two, one of each type. The only disadvantage of enamel coated iron pot is that you can actually make it burst if you mistreat it.
My first pot I bought for myself after moving out of my parents home was a enamel coated iron pot. After some experimentation I went on to use non-stick surface cookware. It is great but it wears off relatively fast. For meat it wears even faster. Years later, marriage and off I started to make proper meals my already gone wife would never learn to appreciate and I notice that
I still have this old pot. Great thing about this is that you can do a lots of things with it you hardly can do with non-stick and it will mostly forgive you. There was some learning needed but I noticed my results with steaks are much better and the big pot is a nice replacement for the oven too in some applications. The only problem I have with all this is that with my love for a good steak grew the need for a good wine. My waist grew too and my doctor is not happy. I do not give a toss tho.
Going out that is downstears (down with merkel and her no-covid minions!) for a beer now.
Agreed. I just cancelled my order after watching this. No no.
@@cdb88 ily
@@hypothalapotamus5293 yeah if you like having half your food stuck to the pan
Can’t afford a steak. I spent all my money on cooking oil.
at least your pan is clean
I can’t stop laughing at this!
What. You must be extremely poor. I can buy high quality extra virgin olive oil and I'm fine
You mean cleaning
@@swegboii6447 Why would you need extra virgin? youve already got yourself.
I have a 12 inch a 10 inch and a dutch oven, I love to use it when we're going camping for everything from fish, burgers, chili, and beans.
I’ve had a cast iron skillet for 7 years and never used it. Watched this video today and recommitted to not using it.
😂
lmfaoooooo
Come back again after 7 years. 2028.
you should gift your skillet to an adult
LOL
I’m not sure why I’m watching it, I don’t even own a cast iron pan...
You can buy one if you want
@@shyamjs4202 I didn't know I could Captain Obvious...lol
so that you won't be buying one. haha
We're ALL here because we don't have cast iron cookware. That's like the whole fuckin point of this video. Is to go out and buy one.
@Lyrical Terrorist No dont.
i think raising a baby is easier than maintaining that skillet
It isn't that bad.
Orhan Yoruk raising baby deer waiting for them to grow and then cook them in the cast iron skillet 🍳
I have been doing both at the same time for 3 years. 3 kids back to back all a year apart while cooking on a nice seasoned cast iron all the time.
@@MarkARoutt i think you deserve a gold medal for your efforts :D
Smile on the wife's face is plenty enough a gold medal in my book.
Every video about why you should use cast iron just sounds like reasons why I shouldn't use cast iron. I threw out my cast iron pan and went back to stainless steel and regular old non-stick pans. I have never been happier.
Got my cast iron skillet yesterday oiled up and in the oven now seasoning!!! Good times ahead… thanks
Cast iron is indestructible!
Also don't use cold water on it to soon after cooking or it will crack 🤔
Funny you mention that! i recently watched a video which said the same thing!
Steven Miller I think she meant indestructible with a big asterisk, as in with proper care, it will last practically indefinitely.
Filip Gasic ehh, some things don’t age too well, and they are easier to just replace.
if youre using cold water on a hot pan you're well and fucked regardless of the material
Filip Gasic not toasters or irons. I’m pretty sure they are designed to last 2 years to the day 🤣
One thing to note that is not really mentioned anywhere is that when you season it in the oven on high for an hour, turn on your fan or open windows. It gets really smoky.
Thanks for the warning.
Excellent tip, ventilate well. That hot oil in the air is carcinogenic to lungs.
yeah, but if its too smoky, then i guess you are using too much oil!
@@mnp3a For me it was just a thin layer. I did use Grapeseed oil though. Perhaps that was why it smoked so much?
@@bivouacrecording3412 no idea, i use mostly grapeseed oil too, and since my oven is broken i'm using the stovetop to season them. How thin the layer? I mean, if you remove excess oil before putting it in the oven, you should be fine.
Love our “old” cast iron-have several from grandma!
Step 1: Buy a cast iron skillet.
Step 2: You'll need 3 weeks off work so you can season and prepare it.
not really..
The best part about them is how fast it is to clean (as long as you don't burn ur shiet)
just pour off the oil, and brush the pan under running water while its still hot, clean in few seconds - no washing up liquid required (this will also remove your "seasoning-layer")
Idiot
@@wesleybullock814 who you calling idiot at?
Buy a blue steel pan from Blu Skillet, Blanc Creatives, or Northwest Skillet. They come seasoned! They recommend coconut oil!!
😂😂😂😂😂😂
Gordon: Scrub the rust off. Dry. Olive oil. In. Now this will add the smooth texture and lift the flavor. Heat the pan in the oven for an hour. Let the knife do the work and season the steak with salt and peppa, and add a knob of butta and a few tablespoons of olive oil into the pan. Once the pan has heated, we are ready to drop in the steak. Mmmmmm. Let the steak sit until the edges turn into a beautiful brown. Flip. Hughhhh. Look at that. Serve. Now that is how you make a steak.
You memorise transcripts of Gordon Ramsay?
Gordon, please log in in to your official account lol
You forgot DONE.
I heard every word.
*olovol instead of olive oil
The One Piece treasure is just an heirloom cast iron skillet.
Caring for your knives, wooden cutting board, carbon steel wok, and the cast iron. Makes me proud of my kitchen and makes me cook more. I just restore my 12" cast iron skillet.
"It will last your lifetime" Translation: You will be cleaning it for the rest of your lifetime.
Money!
Even if you replaced pans wouldn't you still clean them?
Like every other pot or pan or dish you own........🤦🏻♀️
@@Woogieboogiewoo Except you don't have to throw those in the oven for an hr 😂😂😂
@@Jon155mt If you're throwing your cast iron in the oven everytime you clean it you're doing it wrong. You only need to do that when you give it a deep clean, not an everyday clean.
So basically
10% seasoning
20% cooking
70% cleaning
Don't be a fool!
15% seasoning
5% cooking
80% washing
10% luck
20% skill
15% concentrated power of will
@eddie Dickens not sure if I agree with that Eddie. Even if you dont know what you're doing, if you enjoy it, it'll still be alot more fun than eating at a crappy FF-restaurant
and no Cancer from Non stick ( thumbs up)
I love cast iron cookware. I used to love to watch my granny flip the cornbread when she made it in her cast iron skillet. That was a special skill, let me tell you 😂😂😂🥰🥰🥰
I bought a (then cheap) set of four cast iron pans more than fifty years ago and have used them continuously for more than half a century, I've never seasoned them or followed any of the other suggestions I've read, which in my opinion are mostly superstition. Here is what I do: (1) use them often, (2) make sure to dry them completely, and (3) store by hanging up on hooks. As to being any kind of trouble to take care of, I believe that they are actually easier to care for than the steel and teflon pans --- if you treat them with a little kindness they will thrive.
This ^. If my hanging pans DO get some rust, I know they weren't dried enough when hung. I just take a swipe at the rust with some oil and a paper towel and merrily start cooking.
Been using my Grandfathers handed down cast Iron forever. I love it. I use it for just about everything and it always cooks meat in a way that no other pan would. So good.
The skillet is only a decade or so short of being 100 years old. I love it.
NerdRagerGaming never i this and never had a problem with my cast iron pan and can cook anything then throw it in the oven and don't have to worry about handle burning #manpan
How to cook with an Iron Skillet:
Step 1: Cook your pan
Hilarious
Such a charming video, I really enjoyed it, thank you!
I have a skillet sitting in the bottom drawer in my kitchen that I got from a charity shop for 50p. It has a few rusty patches and it was enough to put me off cooking with it straight away. A few months has passed and this was exactly what I needed the internet to give me today!
I'm about to make the best steak I ever did make.
Thanks again!
Don't leave us hanging here; how was the steak?!
and...
Perfect timing. Needed this!! Now I regret buying a cast iron skillet. Such work!
Not only do they last a lifetime and more, but they make food taste AWESOME. I have my grandmother's cast iron skillet she bought sometime in the late 1940's. Once a month we'd go over to her house in West Miami (FL) and cut her lawn, and she would make fried chicken, mashed taters & gravy, and some sort of veggie & a home made dessert (apple turnovers, cake, pie - she was expert at Key Lime Pie and had a key lime tree in her back yard). That is a meal, I will never, ever forget. She's been gone since 1982, but I still remember those wonderful meals in the mid to late 1960's.....just incredible.
u have her Keylime Pie recipe by any chance? would love to try it :)
"People think it's hard to deal with or hard to clean, it's actually really easy"
Proceeds to outline exactly why people think it's hard to deal with or hard to clean.
+Yanman88
you're an idiot
You can clean it like any other pan with soap - the seasoning wont go off from that because its polymerized fat. The only difference from other pans is that u have to season it every once in a while just dont let it rust by storing it wet (but who stores stuff wet). Honestly, maintenance is just to sear some meat and clean it soon after use.. The guide is excessive (salt and expensive oil, FACEPALM).
so true
Lol, cook your pan before you cook your food, then cook your pan again
If it's not worth it to you then don't bother. But if you want to invest in one it's definitely worth it. It's not that much more work to take care of.
What an exceptionally well made and informative video.
I grew up with cast iron and we never were low on iron. Almost everything that was cooked in our family was done in cast iron I still cook it it today 🌻
Can you tell is it harmful if we cook sour dishes in iron pans : like with Tomatoes, vinegar, Curd ? I know it gives a metallic and foul taste of iron,but that is not the issue for me, I need to know whether it is bad for health or not? Metallic taste of iron is OK with me
@@sahdev2009 To avoid that you need to immediately remove the foods after the cooking. AFAIK, it's not bad for health with regular cooking.
This video has been life changing for me. I learned more in your 6 minute video than I have in my whole adult life about cast iron. I never knew how to cook with cast iron, let alone take care of it. I've finally begun to make REAL use of a devastatingly under-utilized iron pan I got as a wedding present 4 1/2 years ago, and it has become my favorite pan ever since. I feel like all of my cooking tastes better now.
Fast forward to garbage day... my neighbor threw out a cast iron pan that looked dried out, rusted, and utterly destroyed. The garbage men never took it. Cha-CHING! I brought it inside, applied what I learned in your video, and I restored it like new! I never thought I could have so much fun restoring a pan. I'm so excited about it that I've been spamming all of my friends with your video for weeks. Thank you so much for sharing!!
Idk abt restoring a pan from garbage. Honestly i dont wanna be rude,but isn't it dangerous?
@@justarandompersonontheinte3118 well its not if you clean it
You should sell it back to your neighbor :)
@@juliad368 '' the garbage team never took it'' mmmmmmmm I smell theft actually
Seriously? That’s gross. They aren’t that expensive, damn. Just buy a new one and have a little dignity.
I cook my eggs every day on cast iron pans and the eggs never sick. If I purchased a nonstick I get a year out of the pan. The cast iron will last a lifetime. The cast iron cost 5 dollars at Walmart, and the nonstick is 20 dollars plus. I follow this simple rule, I never clean it with soap. I use hot water and a scotch bright pad. I always let the oil heat up before I cook and that re-seasons the pan. I just wash it when I am done and then dry the pan. It is not any more work than a regular pan. If you do it right, it will last and work well.
The key thing is to not use soap since it dissolves the oil seasoning you have and make sure it's not wet when you store it. that's how easy it is to take care of it once you've seasoned it. Don't really know why people complain about not having time for a cast iron pan, it's easy to maintain and like you said, nothing sticks and it lasts a lifetime
Besides Flaxseed oil I think she said for seasoning, do most of the other high-temp oils work well.
You're absolutely right. So many people here are whining that cast iron is so much work, but its not. My pans are only less than 3 years old but, they're so well seasoned from regular use that I've actually swished around some Dawn dishwashing liquid, if there's a lot of butter or something in the pan, just with my hand, rinsed it and dried it and have never had a problem with my seasoning wearing off.
@@tCMODDER What is that logo? NO STEELERS FANS ALLOWED!!! GO EAGLES!!
@@Warlundrie Totally untrue, proper seasoning on your pan is not an 'Oil" layer. Proper seasoning layer is a carbonized layer that has adhered to the surface of your Iron and normal dish soap and sponge will have no effect on your season at all, just make sure not to use scotch brite sponge as it will take if off everytime.
I’ve heated mine up on high heat when i was in a rush and it actually warms up imo better than a stainless pan would on high heat
I’ve been curious about cast iron for years and this video confirmed one thing for me: it’s exponentially more trouble than it’s worth. BUT thank you for the very informative video and for saving me the frustration of buying one without understanding it!
This video lived in my brain for two weeks and I ended up buying a cast iron pan. Made corn bread with it tonight. I retract my previous statement, it was good and worth it.
Im about to do the same, i bought and threw away 2 cast irons in the past but ready to try again @Seishae
"It's like loving a good woman...the more you give the more you get back!" 😂😂👏👏
Vibrant Hues same with a guy
if you turn on CC it says "...the more you give the more she cook" :D
b1merio or its called foreplay. With your bae.
Well then it have to be a good one. If you end up with a bad one its more like: the more you give the more she'll take. see ya in family court and helloooo Alimony!
Vibrant Hues
Except a Skillet won't take your dog and all your money and leave. Not the iron skillet I use anyways
Stay Gold
Written important parts:
Seasoning the pan:
Scrub down with steel wool and mild dish soap, rinse
Scrub with non-abrasive scouring pad or tough side of sponge
Dry with towel, put on stove till bone-dry
Apply thin layer of oil with paper towel
Wipe off as much oil as possible
Place in 450-500 degree oven for one hour, turn off oven and let cool inside (if it is brown and sticky oven was not hot enough)
Should have a hard, glassy layer now.
Cooking/Cleaning up with Cast Iron:
Preheat the skillet!
Don’t move meat around, limit cooking acidic foods.
Wash while still warm with hot water and salt and scouring pad.
Towel dry. Dry again on stove or oven (prevents rust).
Apply protective layer of oil with paper towel on the inside.
Place on stove until oil is smoking (prevents oil turning rancid), turn off, let cool and store.
After washing, rinsing and drying, do we let it cool before applying a layer of oil?
I can’t read
Bless you
best seasoning steps ever👍👍👍👍
@@herbyh369 soap will never remove the seasoning layer, it is effectively a very very hard crust, even with an abrasive sponge you have to work really hard to remove it, if you remove it with just soap, you made a mistake in the seasoning process, the bond you create with the oil after the smoking point is terribly strong, also seasoning/oiling everytime is really overkill, oiling before storing without burning it will create a sticky mess that will capture all the dust until the next use.
My southern ancestors just used Crisco to wipe the pan after cooking. I leave my cast iron on my stovetop because I use it 1-2 times a day. Very easy to maintain. Wipe with paper towel and just rinse if super greasy.
Wow.
Now THIS is a great instructional video.
I've watched various tutorials on seasoning and caring for cast iron;
this is BY FAR THE BEST.
THANK Y🍳U.
😊
been cooking with black iron 40 years, i learned some good things today.
old man mike bengyak
mike bengyak
😂😂😂😂😂😂 God bless man
Thanks for the tips! I now season my cast iron's before i eat them!
mew ツ 😂
Mew I need that picture
Hold up
But this is why I season my oil, not my skillet.
Doctor tell you you're low on iron or what.
Great video - thanks ! Optional tip: whenever using steel wool products, consider using a glove, maybe like a Marigold - as wire / steel wool can be pretty unforgiving on the ol' fingies !!
The quote at the end 💪🏼💪🏼🔥
Thanks for the tips and dope vid!!!
Step 50: Call your local blacksmith for him to pour a extra coat of iron onto your pan every time you clean it
Huh?
😂😂😂😂
I thought you were calling the blacksmith to pour oil in to the pan 🤣
Me: spends two hours seasoning skillet.
Wife: cleans skillet with detergent and undoes seasoning in two minutes.
I feel your pain, mine cleaned the skillet with steel wool and I'm reseasoning the damn pan
That's grounds for divorce.
It's okay to use a little soap... as long as she didn't soak it or really scrub it with a bunch of soap you should be okay. Also, maybe next time advise her how to care for it.
screwge84 I did this to my grandma’s once. I went from being the golden child to being absolutely ostracized in minutes.
@@brianamaxim671 this actually was the catalyst of my wife's parents divorce
"people are so intimidated but it's easy. Let me show you 237 things you have to do!"
I was intrigued with your calm, steady, sweet sounding voice throughout the video. Your final statement cracked me up!🤣😂🤣 I liked, I subscribed!😉👍
Loled so hard. A guide how to cook with cast iron. In the past, all around the world everyone used to cook in cast iron kitchenware. Until very rich decided that it is bad for economics when the herd doesn't buy a new pan each year. In our family we still habe two very old skillets - one, 32 cm in diameter, made in 1913, and the other with unconventional 27 cm dianeter, made in 1922. Heavy as hell, but extra durable and dependable. Cooking almost evey day.
Ah, close to the standard 10" and 12" sized pans. Could be an explanation behind the odd sizing.
ok boomer
This entire comment section is a generation war...
Imagine arguing about millennials in a video about maintaining a skillet
I’m a millennial and I think cast iron is fire, I keep one next to my AK for burgers or a H2H weapon
Seriously. A thread about started out talking how hard this video makes maintaining a skillet look and ended up with people calling each other snow flake beta males for saying "I was born in the wrong generation"
"Back in my day"
"OK BOOMER"
Jake Mocci I keep one next to my horse drawn buggy and son Jedediah 🐎💯
Instead of salt to clean it I read that ashes from a woodstove work great. I tried it and it’s remarkable how easy it was to clean and I no longer run out of salt. I keep a small container of ashes just for this purpose and only need about one tablespoon each time.
Omg 🤣🤣 I love the ending it was awesome. 😂😂so today my husband bought me a cast iron griddle and I wanted to know how to season it. And I came across this video. He must have seen this video 🤦🏻♀️🤣🤣
I gave him a hug and a kiss, he said don’t thank me, you need to make me something amazing 😱 why do I feel there is always a catch for someone I want 😳😜
So we have come to the point where to cook our meal we first need to cook our pan.
No. You do it once, when you get a new pan, or refurbish an old one. Then you just cook w it. A rinse w hot water and a wipe and it's ready for the next time. A bit of soap, if you must.
@@tammycash7003 how do you get rid of the smell in it? I.e. If I cook a steak and wash it with water only, the smell of meat still stays in the pan? Do I need to use soap?
@@japesy1 this morning, I fried four eggs and made a grilled cheese sandwich. Let it cool a bit, rinsed w hot water, a gentle brush if needed for stuck on foods, and wipe dry. I browned a roast in it, and finished it the same way. No smells. You can use a drop of soap if it makes you feel better. I've done that, too. Just don't scrub the heck out of it. Whenn the water runs clear, stop. I adore mine. It's a 10", ozark trail. $9 at Walmart. Works just as good as pricier pans.
Why I season my pan and *not* my steak.
@@japesy1 The salt also works to neutralize smells. I've been using mine for years, hot water then using course salt really is everything you need to keep it fresh.
My boyfriend and I cook with a cast iron skillet every day and honestly? It's the best. Once you season it properly, it's all pretty minimal effort from there. Plus it adds more flavor to your food (in our opinion). We love it. Others are afraid of cast iron skillets and think they're too technically challenging... We say nay.
Hi Shauna. Can you use the SAME skillet to make a steak and a dessert??
wait are u chads girlfriend?
@@sharbogusz9319 yes.
I'm not Shauna, btw.
@@StoneDeceiver she's not. she's mine.
Gets better over time while regular non stick pans get worse over time.
I love your sense of humour at the end.Thank you for the video.👍😊
I have been cooking with cast iron for years. Would never use anything else. Just simply reliable.
Ruined my first one and silly me, threw it out. When I got a new one it had instructions. Followed it and 47 years later still use the same pan every day. Wonderful for stir fries etc 😋
Tineke Williams liked this comment until i saw the emoji, now i want to slap you
@@isaacg7983 shut up boi
YkucbDeadFrontier shut the fuck up
@@isaacg7983 shut the fuck up you 2 ply pussy
Ballsack Mcgee why
Seeing a shiny new looking cast iron pan is so satisfying
Humble God. Do you ever watch either the Crazy Russian Hacker channel or Taras Kul channel. (Same guy) well, he collects & reviews kitchen gadgets & he's always finds them 'so satisfying'. ;)
That last part "the more you give" was perfect lol!
Bought a Japanese made cast iron pan version. Cost a bit more but you don't have to do any of these stuff as it stays well seasoned throughout no matter how many times you cook on it. Worth it.
what is it called? I'm in the market for one
a friendly reminder to not pour the water in if the leftover oil is still boiling hot...
tasty is pointing out every little detail except how not to create a bonfire accidentally :P
Why should they say that? Just pouring in water doesn't also bring an ignition source, does it?
Anvilshock
I'm not sure myself, there's something about the explosion that "could" auto-ignite it in combination with oils that have a lower flash point, maybe when it's almost near ignition
but still I wouldn't recommend it either way^^
It does not auto ignite, however, as someone who had a 2nd degree burn with the combination of water and boiling oil, let me tell you this: even the smallest bit of water, when you pour boiling oil on-it, will make the oil go crazy and spitting all around, which might not be so dangerous in itself, but could lead you to do some frantic move that ends up with part of your body being covered in burning oil. Ouch.
Sorry to hear that!
Nat Yongpairojwong
I was new in this country and needed to replace a skillet I left in my old country. A Department store opened and had a number of items for just about nothing to get customers in their store. I bought three cast iron skillets, 12, 10 and 8 inches, all three for $ 2.96. Used them now for 50 years and just now found out that they are Birmingham Stove and Range skillets. Love them, would not be without them, Use them every day. And now I love them even more.....
Very coo!
I have a cast iron skillet for years already and never dared to use it. Maybe I'll give it a try next week.
Thank you soo much... I was planning to buy one cast iron pan.. But, was confused about, how to keep it... Helpfull video... Thanks a lot...😍😍😍😍🙏🙏🙏🙏🙏
last year my parents went all over my town and found the only store that had one of these left and got it for me for my birthday, i now am a proud owner of a very large,perfectly beautiful cast iron, im also terrified of using it cuz its so different from a regular one. But my gosh is it great, i usually sear and use the oven so its perfect that i can just throw it all in there with whatever seasoning and vegetables i need. and cleaning isnt that hard once you get used to it- will try your version aswell! If you have interest in making food, this is the one product you NEED in your kitchen, nevermind anything else!
In India cast iron stuffs are all around and I have a 12" diameter 3.75kgs skillet, helps me with my bicep toning sessions 🤣🤣btw, cleaning is actually easy. I just boil plain water in it every time immediately after cooking.. Pour it off, scrub it with a scrubber, wash it of with plain water, air dry it, and lubricate it with some edible oil, wipe off the excess before cooking the next time.. I cook in it once a day to treat my iron deficiency
@@Hwoman1123 nice haha, yeh i do the same, cook food, poor some water to boil and scrub clean,then remove water add oil and done., very easy! havnt used mine to much tho.. scaaarry haha
@@Tac-0 wow u do it exactly like me
I just bought flaxseed oil omg can’t wait to go clean my skillet after work.
How much was it?
Flax seed oil stinks when its burning
@@emerald9578 Just bought 100ml for 1€
@@adp187 Agreed. Not to mention that it has a smoking point of only around 225 degrees. Odessa should check out this article instead: www.theglobeandmail.com/life/health-and-fitness/health/smoke-point-matters-in-cooking-with-oil/article26569060/
Best seasoning is rendered animal fat
My mom still uses my great-great-grandmothers cast iron that she used literally as a share cropper in South Carolina a few years after slavery ended 😯. It's literally as old as Juneteenth its self- ps: my great-grandma made the best peach cobbler I've ever had in it & my mom makes the most deliciois fried chicken in it 😛
That is so cool!
I have my mother's cast iron that she got from her mother and she got from her great great grandmother! They're about vintage 1840, and they are just as beautiful and work just as well as if I just bought them, maybe even better. They've been well cared for all these years. It makes me overjoyed to know that I cook with history. How many years ago they were used to cook up good food, day after day. It astonishes me.
Something that's really hilarious to me, in this comment section, is there are folks who are convinced that the regular old pots and pans you can find in any old store will have the same kind of lifespan. Who taught these people anything? Companies don't stay rich by selling you cheap garbage, that somehow lasts forever. Regular pots and pans will never have a lifespan of much more than a decade of you're extremely careful with your possessions.
Same, my great-great-grandmother still cooks in her old pan.
Literally
But will it get rid of crippling depression?
This was great. I think the step I always missed was wiping off the excess oil before putting it into the oven!
I bought one after noticing the handle's 2 inner rivets on my non-stick pan were harboring crud. Wow. I also looked into glass frying pans but they contain lead, which may not leak but ?. I like Sabbir Hussain's comment about getting a child. Cast iron skillets are a lot of work but it has become a hobby now.