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.
@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.
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!
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.
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'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'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.
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.
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.
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.
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!!
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")
@@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
Indestructible, last forever, tend to get better with age 0:22 SEASONING 1. Use steel wool to scrub with mild dish soap --> get down to base layer 2. Get to hot water and scrub with tough side of sponge RULE: water will make it rust --> get as dry as possible before storage: dry off with towel and boil excess moisture boil off 3. Start seasoning process with thin layer of oil. Scrub it all over with a paper towel. And do your best to wipe it off. Flax seed oil is best but it's expensive. You can use canola oil 4. Put cast iron in the oven at highest temperature (400-500 degrees). Process will take about an hour 2:55 Results 3:00 COOKING 1. Pre-heat it (5-10 min) 3:30 If you put something in it just leave it, don't move around 4:45 CLEANING Find the sweet spot! Not too cold, not too hot. 1. Use hot water and salt and a non-metal scouring pad or rough side of sponge 2. Dry off with towel and then in the stove 3. Protective layer of oil. Turn on the heat until it's smoking.
omg I love you, you just saved me some time writing this out myself. And to the other commenter, its not that we need subtitles or whatever but the list is for reference if you actually plan to do any of this, as i do.
No shit this BITCH pissed me off i own cast iron pans. Cast Iron 101 you don't use fucking Olive fucking oil... It's vegetable oil highly recommended. You dumbass BITCH. Olive oil is too over condensate too cast iron. That's why it RUST in the First place dumbass. Vegetable oil has the right texture of condensation to not rust Cast Iron. & you do not need too put cast iron in Oven.
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 🙏🏾👍🏾
@@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.
@@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.
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
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 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.
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.
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
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.
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'. ;)
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.
This is great info but it does NOTHING to make me less intimidated or to feel like taking care of cast iron is “simple.” There are like 19 steps and 25 products I don’t own (steel wool? Flaxseed oil? Eight buckets of salt every time I use a pan?). There are also 750,000 warnings. It might rust, it might crack, food will stick, rancid oil, gotta time that cleaning PERFECTLY, don’t get it wet, don’t feed it after midnight...
:D It's not that bad. Get a second hand one from an antique store. Look for one that's shiny inside and no signs of rust. Then you can experiment and it won't be so scary. My grandma seasoned hers just by scrubbing the inside, then wiping a good layer of Crisco on it, putting in the oven very low temp like 200 for an hour. Take it out, let it cool. Just put the oil in before cooking. For cleaning, I learned in Spain they only used olive oil and salt to scrub it (or sand at the river for large Paella pans.) Get a big bag of salt from like the dollar store. It's cheap. Wipe it out with a paper towel, rub with a little more oil and voila! Try it, it's fun. (Mine gets fed after midnight... if I'm hungry. :) )
same, i almost feel like they say "oh it lasts forever and you'll never need to rebuy new pans every 5-7 years" but not i have to spend probably more money buying oils and salt for 5-7 years so whats the point haha
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!
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!
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.
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.
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.
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 🫡
@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
But lifting weights only works if I'm eating lots of protein to feed the muscles. And I can't cook my steak until I have the muscles to lift the skillet. Arrrrrghhhh...
U only need to season cast iron once a year... maybe!! Just rinse in hot water and wipe out with oil cloth.... easiest and best non stick around!!! Mine over 50 yrs old...no rust and non stick!!!
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.
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 😋
For those bullshitting about difficult maintenance, let's be honest, seasoning, though troublesome, only needs to be done VERY occasionally. Once done, it lasts ages. No need to worry about scratching it and eating Teflon particles like those overpriced "modern" money pits that barely survive past warranty.
they last fine if you're capable of remembering to use a wooden spoon rather than scraping the bottom with a metal utensil. Also I don't need to feel worried every time I make a tomato sauce or use vinegar in a stirfry or do a wine reduction incase I need to redo the seasoning.
Cast iron is boss, but you will still need some stainless steel for certain applications . That Teflon coated aluminum junk is for children and softies, no room for those toys at my place
CI is the easiest to use and best by far that I've found over 20+ years. Enameled is also fantastic but has issues. Most important thing to remember is to use the CI pan. Letting it sit for months isn't the best. most of the work is just washing it, and most of the time it only takes hot water then dry it. BTW, only idiots I know are ones that only use one type of pan.
loop579 You're a moron. I have some of the most expensive cookware and that $24.99 Lodge will run circles around $200 pans on many dishes. In fact, some of the best cooks I know use cast iron for many of their dishes. I wouldn't buy another Teflon coated pan ever because Ceramic is much better. Maybe you should try it before you bash it. There's a reason there's 100+ year old pans around - it works!
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"
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.
"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.
Thanks for this informative video. I've been using my cast iron skillets and I failed to add oil before storing them but lately I just leave them on the stove and let them cool off because I'm pretty much using at least one within two to three days. I used peanut oil to season but I used a bit too much so I had this glaze on it which is no problem because the glaze is a nonstick glaze. If anything should happen to the skillets and they become dry again, I will use much less oil than I did on these two the first time. I gave my cornbread mold to a friend and she thought she had received a gift from heaven. I inherited my skillets from my mother. I love cooking with these two because, as you said, you can start on the stove and move them to the oven to complete the cooking process. again thanks for such an informative video.
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.
I seasoned my cast iron frying pan, wok and dutch oven so long ago I cant remember when exactly. I"ve never had to do it again, and they all work perfectly with minimal sticking. I just wash them under a warm tap, no soap!!, wipe dry and thats it.
@Reoz no clearly you don't understand, the power of thermodynamics is beyond the survivability of the bacteria that could possibly kill you. it's not that it's not killing you, it's that what could grow on the pan and kill you is itself killed by the heat.
@Reoz unless your pan is rusty, if your pan is Rusty heat killing the bacteria goes out the window. take good care of your pan and you don't have to worry about that
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.....
@@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/
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 found out years ago that cooking in Cast Iron was beneficial to alleviate my Iron deficiency. I had quit using iron and started using non-stick for several years. I was diagnosed with having an Iron deficiency and was prescribed an Iron supplement. Then I read an article about how using cast iron cookware put trace iron in a person's system. So I got out the Iron cookware, (because I had already quit taking the supplement- it had caused constipation). Voila, next check at the Doctor's my anemia was cured. I have used the Iron cookwear since then. No more anemia. Now I'm wondering how much trace Teflon I'm stuck with on my innards. And folks, there are studies that Aluminum may cause Alzheimer's, so use Iron cookwear (unless you're already senile). This is a very good explanation of the care and use of Cast Iron and I am impressed. Once you learn the dos and don'ts it's easy peasy.
Helen Adamietz To add about the aluminum, don't use deodorant/anti-perspirant; instead use baking soda. It works beautifully to stop the smell, unlike deodorant which only covers it while still ending up with BO. Just put a little powder on your fingers, bend down a little so it doesn't fall off your fingers and rub it onto your pits. BS is the best deodorizer you can use for anything and everything.
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 have my mother's cast iron skillet. It's over 50 years old (maybe older because I'm not sure if my grandmother passed it down to my mom) and it's still going strong. You shouldn't be intimidated by cast iron. The two most important things are use enough fat when you cook and water is your enemy (make sure it's 100% dry). Cast iron is forgiving so if you do get a little rust you can fix it. As far as cracking, it's common sense to not put blazing hot cookware in water. If your pan cools completely, it's fine. I've left mine overnight before. If you have stuck on food boil some water in the pan and that helps to loosen it.
Unless you've knowingly been putting your cold meat in that hot skillet and it has been sticking, it simply means Brad oils and heats that skillet much better than you.
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
When I moved out of my parents I had a cast iron skillet, a wooden spoon, and a pair of tongs. That’s all I had in my kitchen for almost a year until my girlfriend moved in. I cooked on it daily. Eggs. Steak. Chicken. Fish. Soup. Chili. Bread. Such a versatile piece of kit.
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.
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
She made it seem overly complicated for what it is. Buy steel wool and scrap it clean while it is still warm, then rinse and dry with a towel. That's it. The best way to "season" your pan, is cook some bacon in it. I have had mine for 7ish years and no issues.
@@chadthelad1367 I would do her seasoning set up when I first get the pan. After that, if you use it frequently enough, like every other day, it's no issue. If you wanted to store it for a few months, then I would say yes go for it, reason it. But I use mine almost every day, so no rust, no worries. Butter is good for it too (second favorite choice).
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, simply wipe it out with a paper towel and thats it!
Cast iron is easy to use and maintain unlike what some folks in the comments claim. Yes, it does take a little effort to get the seasoning done but then, you just cook with it and it gets better and better each time. Food slides off mine way better than any teflon coating I have ever used. Cooking with iron is good for you and, there is a reason these pans have been used for such a long time...it is because they work well. This video was excellent.
Nobody: No, I have many options but CHOOSE to use all of my cast iron pans. Perhaps you need to read my comment again to comprehend it? I stated clearly above that it works better than ANY teflon coating I have ever used. Teflon is an option but I choose to use cast iron. See?
@@OverlandOne no one chooses them these days since there are options and no one wants to bother with them. And they weren't talking about why you use them. They commented about your appeal to tradition fallacy.
Oscar: Well, everyone I know that cooks uses them and many great chefs use them as well. All of my friends have them and enjoy cooking with them too so...I would not call that "no one". Just look at the hundreds of videos on here telling you how to use them. Millions are sold each year and many are still in use from 200 years ago.
Love that it can be the only pan you will ever need! They last and last and last amazing flavor as well. Healthy too!! So don’t get the fumes from other materials that give cancer. This knowledge it’s very important thank you. 🙏
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.
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.
💕💕 we hve a cast iron skillet tht was my grandmothers, still use it to this day and I'm 36.. treat them right and they can go from one generation to the next
It's cause she's not trying to be a twat, she has a dribble of humor in her voice but also knowledge, and she's not trying hard to sound fancy or like a know-it-all, she just shares her knowledge. I am on there with you, usually this nasaly-ish voice annoys the crap out of me, but she's awesome!
I know exactly what you are talking about, that nasal, phlegmy throat kind of voice that all these American girls post Britney Spears era seem to have. and that raising of pitch towards the end of every sentence. But This girl and her buddy won me over by the absolute frank happy laughter at the end.
I've been using a small cast iron skillet that i found at my grandma's (which apparently also dates back to my grandma's mother) so I'm guessing it is over 80 years old. The thing is better than my brand new tefal non-stick. I literally only washed it and that's it. It even looks like it is better that the cast iron skillets that we see in this and other videos. I'm in love with it!
Just bought a cast iron skillet because it was 50% off and after watching this I think I might go back and return it. Grab some take-away on my way back home.
Cast iron is the best cookware I have. After you do the first seasoning step you shouldn't have to do it ever again. Honestly cast iron is easier to clean than stainless steel or enamel.
I grew up in a home where we had a cast iron skillets! This video just complicates a really easy to use, good skillet that will never break ever! My mum's tip, get a really good quality skillet to begin with, and don't clean it with dish soap unless you've fried fish. Just hot water and a brush! We had fried fish a couple of time a month though, so it got cleaned with dish soap once in a while. Mum also used dish soap when she burned something which was rare!
Modern dish soaps (not dishwasher detergents), are perfectly safe to use on a cast iron. Don't be afraid to use soap. Especially since it usually can clean the pan faster and more effectively than just the hot water/salt routine. Also, you're chancing more rust by using salt as a cleaner verses soap. If you're just using water that's fine.... If stuff is really burnt on and soap is off the table, fill up the pan with water and bring it too a simmer. All the crude usually pops off quickly.
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
''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.
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?
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.
*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
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 😳😂
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
😂😂😂
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.
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?
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
🤣
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
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.
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.
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
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.
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.
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 🤣
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!!
😂😂😂😂😂😂
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.
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
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
Indestructible, last forever, tend to get better with age
0:22 SEASONING
1. Use steel wool to scrub with mild dish soap --> get down to base layer
2. Get to hot water and scrub with tough side of sponge
RULE: water will make it rust --> get as dry as possible before storage: dry off with towel and boil excess moisture boil off
3. Start seasoning process with thin layer of oil. Scrub it all over with a paper towel. And do your best to wipe it off.
Flax seed oil is best but it's expensive. You can use canola oil
4. Put cast iron in the oven at highest temperature (400-500 degrees). Process will take about an hour
2:55 Results
3:00 COOKING
1. Pre-heat it (5-10 min)
3:30 If you put something in it just leave it, don't move around
4:45 CLEANING
Find the sweet spot! Not too cold, not too hot.
1. Use hot water and salt and a non-metal scouring pad or rough side of sponge
2. Dry off with towel and then in the stove
3. Protective layer of oil. Turn on the heat until it's smoking.
Doesn't need all of this pampering
@@marthajf73 doesn't even need all this rewriting. Captions are provided with the video.
@@akuljamwal3085 must point is that you do not have to baby cast iron. Just use it and wash and dry it like any other pan
omg I love you, you just saved me some time writing this out myself. And to the other commenter, its not that we need subtitles or whatever but the list is for reference if you actually plan to do any of this, as i do.
No shit this BITCH pissed me off i own cast iron pans. Cast Iron 101 you don't use fucking Olive fucking oil...
It's vegetable oil highly recommended. You dumbass BITCH. Olive oil is too over condensate too cast iron. That's why it RUST in the First place dumbass. Vegetable oil has the right texture of condensation to not rust Cast Iron. & you do not need too put cast iron in Oven.
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 🙏🏾👍🏾
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
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.
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
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
"Removes $25 cast iron from Amazon shopping cart"
🤣🤣🤣😅
Lol..
I actually did this
OSMSBSHSN
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Lol... haha!!!!!!
"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.
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.
This is my first clear explanation of proper use and maintenance of cast iron. Much appreciated 👌
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
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
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 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.
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...
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.
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 🤣
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.
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 :)
How to cook with an Iron Skillet:
Step 1: Cook your pan
Hilarious
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
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.
been cooking with black iron 40 years, i learned some good things today.
old man mike bengyak
mike bengyak
😂😂😂😂😂😂 God bless man
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'. ;)
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.
This is great info but it does NOTHING to make me less intimidated or to feel like taking care of cast iron is “simple.”
There are like 19 steps and 25 products I don’t own (steel wool? Flaxseed oil? Eight buckets of salt every time I use a pan?).
There are also 750,000 warnings. It might rust, it might crack, food will stick, rancid oil, gotta time that cleaning PERFECTLY, don’t get it wet, don’t feed it after midnight...
:D It's not that bad. Get a second hand one from an antique store. Look for one that's shiny inside and no signs of rust. Then you can experiment and it won't be so scary. My grandma seasoned hers just by scrubbing the inside, then wiping a good layer of Crisco on it, putting in the oven very low temp like 200 for an hour. Take it out, let it cool. Just put the oil in before cooking. For cleaning, I learned in Spain they only used olive oil and salt to scrub it (or sand at the river for large Paella pans.) Get a big bag of salt from like the dollar store. It's cheap. Wipe it out with a paper towel, rub with a little more oil and voila! Try it, it's fun. (Mine gets fed after midnight... if I'm hungry. :) )
Right?! I LMAO when she said "don't feed after midnight!" I love the salt & olive oil idea and I'm sticking with that! Thanks for the great idea!
same, i almost feel like they say "oh it lasts forever and you'll never need to rebuy new pans every 5-7 years" but not i have to spend probably more money buying oils and salt for 5-7 years so whats the point haha
if your lazy and stupid... cast iron is not for you. stick to microwave and Hot Pockets
@@adamallfree2665 you dont cook only over a campfire with sticks? You lazy casual
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?
"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
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...
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.
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.
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
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 🫡
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)
Step 1: Buy Cast Iron Skillet
Step 2: Go to the gym and lift weights
Step 3: Use Cast Iron Skillet
Just using the skillet kind of takes the place of step 2, if you think about it. Cooking with cast iron means you can develop your beach bod!
😂😂😂
They are indeed very heavy😂😂😂 but I still love mine
But lifting weights only works if I'm eating lots of protein to feed the muscles. And I can't cook my steak until I have the muscles to lift the skillet. Arrrrrghhhh...
Garmen lin in case if you are pussy not a Men go to the Gym.
Were you trying to convince people not to use these or to use these?
@Jon Doe the video is totally off putting and overstated.
More like 100 bucks for a cast iron pan.
Im very happy about this video. I now know what to do with my pan. That was the purpose?
Bro...why u hatin?
@@jimdeeds it's just proper maintenance tips lol
@@Eryan724 hey bro. No hating here. Just fell the video is off putting. Peace.
U only need to season cast iron once a year... maybe!!
Just rinse in hot water and wipe out with oil cloth.... easiest and best non stick around!!!
Mine over 50 yrs old...no rust and non stick!!!
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.
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
@@Henryg44 shut up boi
YkucbDeadFrontier shut the fuck up
@@Henryg44 shut the fuck up you 2 ply pussy
Ballsack Mcgee why
For those bullshitting about difficult maintenance, let's be honest, seasoning, though troublesome, only needs to be done VERY occasionally. Once done, it lasts ages. No need to worry about scratching it and eating Teflon particles like those overpriced "modern" money pits that barely survive past warranty.
they last fine if you're capable of remembering to use a wooden spoon rather than scraping the bottom with a metal utensil. Also I don't need to feel worried every time I make a tomato sauce or use vinegar in a stirfry or do a wine reduction incase I need to redo the seasoning.
i am using teflon pan for years. still havent scratched it. you guys are idiots, keep using 14th century pans idiots
Cast iron is boss, but you will still need some stainless steel for certain applications . That Teflon coated aluminum junk is for children and softies, no room for those toys at my place
CI is the easiest to use and best by far that I've found over 20+ years. Enameled is also fantastic but has issues. Most important thing to remember is to use the CI pan. Letting it sit for months isn't the best. most of the work is just washing it, and most of the time it only takes hot water then dry it. BTW, only idiots I know are ones that only use one type of pan.
loop579 You're a moron. I have some of the most expensive cookware and that $24.99 Lodge will run circles around $200 pans on many dishes. In fact, some of the best cooks I know use cast iron for many of their dishes. I wouldn't buy another Teflon coated pan ever because Ceramic is much better. Maybe you should try it before you bash it. There's a reason there's 100+ year old pans around - it works!
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 🐎💯
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.
I'll just forget about my baby and spend all my time taking care of my cast iron pan then
Lmbo!!!! Best comment ever 🤣🤣🤣
It really is
That's hysterical, thank you for making me laugh hard
Hammad Ismail Lol! But yeah, that’s what I thought too. I have a 10 month old and no time to babysit my pan.
There are a lot of brainless people in this world who like to bark all the time before thinking 😂😱
"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.
Thanks for this informative video. I've been using my cast iron skillets and I failed to add oil before storing them but lately I just leave them on the stove and let them cool off because I'm pretty much using at least one within two to three days. I used peanut oil to season but I used a bit too much so I had this glaze on it which is no problem because the glaze is a nonstick glaze. If anything should happen to the skillets and they become dry again, I will use much less oil than I did on these two the first time. I gave my cornbread mold to a friend and she thought she had received a gift from heaven. I inherited my skillets from my mother. I love cooking with these two because, as you said, you can start on the stove and move them to the oven to complete the cooking process. again thanks for such an informative video.
Linda Shankle nnu
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.
I seasoned my cast iron frying pan, wok and dutch oven so long ago I cant remember when exactly. I"ve never had to do it again, and they all work perfectly with minimal sticking. I just wash them under a warm tap, no soap!!, wipe dry and thats it.
@Reoz what's gross about that? If it's not rusty - Anything that could hypothetically kill you wouldn't survive the heat
@Reoz I agree, so we not cleaning pots after it's been used?
@Reoz no clearly you don't understand, the power of thermodynamics is beyond the survivability of the bacteria that could possibly kill you. it's not that it's not killing you, it's that what could grow on the pan and kill you is itself killed by the heat.
@Reoz unless your pan is rusty, if your pan is Rusty heat killing the bacteria goes out the window. take good care of your pan and you don't have to worry about that
@@bobfryfish salt is pretty good, but if you clean it with soap you're going to have to reseason it every time
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 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
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 found out years ago that cooking in Cast Iron was beneficial to
alleviate my Iron deficiency. I had quit using iron and started using
non-stick for several years. I was diagnosed with having an Iron deficiency
and was prescribed an Iron supplement. Then I read an
article about how using cast iron cookware put trace iron in a person's system.
So I got out the Iron cookware, (because I had already quit taking the supplement-
it had caused constipation).
Voila, next check at the Doctor's my anemia was cured. I have used the
Iron cookwear since then. No more anemia.
Now I'm wondering how much trace Teflon I'm stuck with on my innards.
And folks, there are studies that Aluminum may cause Alzheimer's,
so use Iron cookwear (unless you're already senile).
This is a very good explanation of the care and use of Cast Iron and
I am impressed. Once you learn the dos and don'ts it's easy peasy.
Helen Adamietz To add about the aluminum, don't use deodorant/anti-perspirant; instead use baking soda. It works beautifully to stop the smell, unlike deodorant which only covers it while still ending up with BO. Just put a little powder on your fingers, bend down a little so it doesn't fall off your fingers and rub it onto your pits. BS is the best deodorizer you can use for anything and everything.
Bs indeed
Fraggle Fkn Rock Indeed indeed, my guy.
zakaren dude I don’t use any deodorant. I just shower everyday 🧖🏻♀️
In Britain we have a word for this, its BOLLOCKS.
I'm so hyped by cast iron pans right now , is there a movie where the main character is a cast iron pan ?
Tangled. That chick knows how to use a skillet
Ahaha I died laughing at this comment.
Iron pan 3
"The millennials apocalypse" comes as first to my mind.
Yes! That movie is called PUBG 😎
Can't you just put salt and pepper in the pan to season it?
Frank Castle
Exactly what I thought
@@johnc.3791 issa joke
@@TheNastyPS Ah...that went completely over my head. Ha ha.
It hurt me to like this
IT'S FOOOKIN RAAAAAAW
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 have my mother's cast iron skillet. It's over 50 years old (maybe older because I'm not sure if my grandmother passed it down to my mom) and it's still going strong. You shouldn't be intimidated by cast iron. The two most important things are use enough fat when you cook and water is your enemy (make sure it's 100% dry). Cast iron is forgiving so if you do get a little rust you can fix it.
As far as cracking, it's common sense to not put blazing hot cookware in water. If your pan cools completely, it's fine. I've left mine overnight before. If you have stuck on food boil some water in the pan and that helps to loosen it.
“Like loving a good woman.” Does that mean I’ll come home one day and my skillet will have left me for Brad in accounts. 😢😂
Unless you've knowingly been putting your cold meat in that hot skillet and it has been sticking, it simply means Brad oils and heats that skillet much better than you.
@@wajang1000 F
@@wajang1000 😂😂😂
@@wajang1000 LOL!
@@wajang1000 I literally LOL at that one! 👍
So no one is going to talk about the last quote "It's like loving a good woman, the more you give, the more you get back.
I know! She cracked herself up on that one!!
Even the narator knew the naration is garbage
High maintenance woman*. Stop caring, it rusts
put water on a hot woman. shell crack
Cute!
The One Piece treasure is just an heirloom cast iron skillet.
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
When I moved out of my parents I had a cast iron skillet, a wooden spoon, and a pair of tongs. That’s all I had in my kitchen for almost a year until my girlfriend moved in. I cooked on it daily. Eggs. Steak. Chicken. Fish. Soup. Chili. Bread. Such a versatile piece of kit.
Did you cut the chicken and fish with the wooden spoon, the tongs, or the pan?
@@AGH331 I had to laugh 😂
Cool story bro
I was about to toss my cast iron skillet and pan before watching this video..you've given me hope and changed my mind!
I threw one already :-(
Krystal Guerrero hopes you stayed with it. Modern skillets don’t stand the test of time, no matter what you paid for them
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
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
I've lost the motivation to ever use a cast iron pan completely.
She made it seem overly complicated for what it is. Buy steel wool and scrap it clean while it is still warm, then rinse and dry with a towel. That's it. The best way to "season" your pan, is cook some bacon in it. I have had mine for 7ish years and no issues.
HarkenTriptych, so no need to oil afterwards and then heat the oil to smoking point? Won’t it rust if you don’t do that
@@chadthelad1367 I would do her seasoning set up when I first get the pan. After that, if you use it frequently enough, like every other day, it's no issue. If you wanted to store it for a few months, then I would say yes go for it, reason it. But I use mine almost every day, so no rust, no worries. Butter is good for it too (second favorite choice).
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, simply wipe it out with a paper towel and thats it!
Yeah just keep using your microwave you uncultured swine.
Cast iron is easy to use and maintain unlike what some folks in the comments claim. Yes, it does take a little effort to get the seasoning done but then, you just cook with it and it gets better and better each time. Food slides off mine way better than any teflon coating I have ever used. Cooking with iron is good for you and, there is a reason these pans have been used for such a long time...it is because they work well. This video was excellent.
Nobody: No, I have many options but CHOOSE to use all of my cast iron pans. Perhaps you need to read my comment again to comprehend it? I stated clearly above that it works better than ANY teflon coating I have ever used. Teflon is an option but I choose to use cast iron. See?
@@OverlandOne no one chooses them these days since there are options and no one wants to bother with them. And they weren't talking about why you use them. They commented about your appeal to tradition fallacy.
Oscar: Well, everyone I know that cooks uses them and many great chefs use them as well. All of my friends have them and enjoy cooking with them too so...I would not call that "no one". Just look at the hundreds of videos on here telling you how to use them. Millions are sold each year and many are still in use from 200 years ago.
I used to used them at my mother's house growing up. They were decades old and the food always tasted better. I just thought I was being nostalgic.
If we won't ha e p on how to heat the iron paqn
I've been re-watching this video for the past couple of years and a few days ago I finally bought an iron skillet, so I'm back again to this video 👍🏼
Love that it can be the only pan you will ever need! They last and last and last amazing flavor as well. Healthy too!! So don’t get the fumes from other materials that give cancer. This knowledge it’s very important thank you. 🙏
Why have I do I keep watching this.I don't even have a cast iron😂😂
KKenzie 05 same as me!
Maroon! Jk. Lol
Me either but I’m going to buy one.
your subconscious is telling you to buy one
I have 1 cast Iron and I do everything with it, and yes, cleaning it is a pain....
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
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?
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.
💕💕 we hve a cast iron skillet tht was my grandmothers, still use it to this day and I'm 36.. treat them right and they can go from one generation to the next
the older, the cooler :)
Dianna Rockymore Yep, I have a 12-inch cast iron skillet from the mid 1800's. works great!
...And if you never wash it, even better! That's the secret of great taste...
what did you fucking say about my grandmother you bitch?
Normally I'm annoyed by people talking with that kind of voice. But I'm not sure why, but this narration girl really charmed me with her narration.
yeyeyeyeyeye
It's cause she's not trying to be a twat, she has a dribble of humor in her voice but also knowledge, and she's not trying hard to sound fancy or like a know-it-all, she just shares her knowledge. I am on there with you, usually this nasaly-ish voice annoys the crap out of me, but she's awesome!
Ya, that NPR style of narration is annoying. But she does it well.
Turbo rub it with flaxseed oil until it reaches 450-500 degrees
I know exactly what you are talking about, that nasal, phlegmy throat kind of voice that all these American girls post Britney Spears era seem to have. and that raising of pitch towards the end of every sentence. But This girl and her buddy won me over by the absolute frank happy laughter at the end.
Absolutely love my cast iron skillets . My grandmother always cooked on them .
Love mine too Tuco
Tight Tight Tight
What an exceptionally well made and informative video.
I've been using a small cast iron skillet that i found at my grandma's (which apparently also dates back to my grandma's mother) so I'm guessing it is over 80 years old. The thing is better than my brand new tefal non-stick. I literally only washed it and that's it. It even looks like it is better that the cast iron skillets that we see in this and other videos. I'm in love with it!
Teflon is literal poison.
I recommend never using it or eating anything made with such ever again.
Just bought a cast iron skillet because it was 50% off and after watching this I think I might go back and return it. Grab some take-away on my way back home.
😂😂😂 I can imagine the work you put in to have a cast iron skillet. Am discouraged already.
Cast iron is the best cookware I have. After you do the first seasoning step you shouldn't have to do it ever again. Honestly cast iron is easier to clean than stainless steel or enamel.
LOL
@@gabethomason1842 its the lies for me
Lol🤣🤣
I grew up in a home where we had a cast iron skillets!
This video just complicates a really easy to use, good skillet that will never break ever!
My mum's tip, get a really good quality skillet to begin with, and don't clean it with dish soap unless you've fried fish. Just hot water and a brush!
We had fried fish a couple of time a month though, so it got cleaned with dish soap once in a while. Mum also used dish soap when she burned something which was rare!
Why only use soap for cooking fish?
@Claptrap Jesus
you're absolutely right!👍
Jane Doe 🏆 most helpful comment
Me too. I have a gas stove and all kinds of cast iron love cooking with it. Mmmmh moose steaks
Modern dish soaps (not dishwasher detergents), are perfectly safe to use on a cast iron. Don't be afraid to use soap. Especially since it usually can clean the pan faster and more effectively than just the hot water/salt routine. Also, you're chancing more rust by using salt as a cleaner verses soap. If you're just using water that's fine.... If stuff is really burnt on and soap is off the table, fill up the pan with water and bring it too a simmer. All the crude usually pops off quickly.
I have been cooking with cast iron for years. Would never use anything else. Just simply reliable.