ฝัง
- เผยแพร่เมื่อ 18 ม.ค. 2025
- Michelle Minori, finalist from “Top Chef” Season 16, shares the multiple benefits of cast iron cookware, which makes her life in a kitchen a whole lot easier. Michelle demonstrates the ease with which both meats and vegetables can sear in cast iron pans, which can also go straight into the oven for braised dishes. Additionally, she proves how cast iron works as an ideal non-stick surface for cooking sticky, tricky fish fillets and how cast iron’s ability to retain heat is its ultimate benefit.
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Setting off fire alarms is my go to cast iron technique.
Lol they do get smokey
At my uncles everyone would complain “how come I don’t set of the fire alarm when I cook?!?” I scream back “CuZ YOur nOt DoINg It RiGHt!!!”
EATING ALIVE 🐍COBRA SNAKE AND LIZARD,HE FIRST PERSON IN PAKISTAN HISTORY,WATCH MUST, GO TO SUPPORT and SUBSCRIBE,
th-cam.com/video/-tWQBXqeNF0/w-d-xo.html
LMAO
Definitely my technique as well
FYI -- the pan and dutch oven you are cooking with are both enameled cast iron. Even the inside is enameled with what Le Creuset calls "satin black enamel." This means that there is a layer of enamel between the cast iron and the food. It also means that it you can use soap to clean it because the cast iron can't absorb the soap trough the enamel. You also don't need to "season" it like you would a Lodge, Griswold, Wagner or any other non-enameled cast iron pieces. I have both enameled and non-enameled cast iron skillets and dutch ovens -- they're both great, just different. The real benefit of the enameled ones is that they are easier to take care of and you don't have to worry about messing up the cast iron surface.
That’s the truth right there.
You are correct. Enameled coating doesn’t absorb flavor like a non-enameled cast iron. Enamel is not porous.
Those Le Creuset pans are definitely worth the extra. You can throw them in the dishwasher every time and they just dgaf
You can use soap with regular cast iron nowadays. Just need to properly season it afterwards
To add, enameled cast iron is better if you’re cooking with acidic foods like tomato or red wine as raw cast iron is reactive and can impart a metallic taste.
how would cast iron be a game changer, its the original game.
i think game changer for people that use other kind of pans.
@MMAbadboy Am in this group no matter how long ago I know about cast iron some how never find the money to buy a good one.
Click bait titles are thing. It's like when Hipsters "discover" birria tacos and then proceed to call it a game changer
@@bitshous good cast iron is under 50 a pan.... frequently it is the cheapest option in fact.
@@bitshous this cast iron lodge 12" skillet is about as high quality as it gets, 54 bucks: smile.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Silicone/dp/B00G2XGC88/ref=sr_1_3?dchild=1&keywords=12+cast+iron+skillet%2Blodge&qid=1609042327&sr=8-3
I have cast iron handed down from me from my great-grandmother thats almost 80years old. The best fried chicken or anything made in it is always great.
Michelle saving lives with that cast iron salt cleaning trick.
I learned that trick in boy scouts 45 years ago. Sand also works.
Or just soap and a sponge. :: ducks for cover::
@@Andre-Nader Given that the cast iron in the video is enamel, and not bare seasoned cast iron, soap and water would be fine anyway. That said, you absolutely can wash seasoned cast iron with soap and water.
@@Boyetto-san The pan in the video is only enameled on the exterior. The cooking surface is seasoned cast iron.
@@Boyetto-san well you would lose decades of prior seasoning on a traditional cast iron, thus the "ducks for cover" cus that is kinda a cardinal sin
This video is a good example of a good cook knowing that something works, but not actually knowing why it works. Michelle knows cast iron is good for cooking and she knows how to use it, but when she explains why... it's about half nonsense.
The cast iron she is using is enameled, meaning you don't "season" the pan, and you can clean it with soap and water just fine. Scrubbing with salt and oil doesn't give you "more layers" of seasoning either. Seasoning on a pan is just layers of oil/fat baked on to a smooth layer on the pan. If you had a regular cast iron and not enameled, that's all still good advice.
Also, cast iron isn't magically clean because it's iron and we've used it for hundreds of years... it's because most germs/bacteria cannot survive past 130 degrees fahrenheit, which...if you're cleaning your cast iron correctly, it will hit that temperature, which is why it's fine to clean without soap and water on non-enameled pans.
Check out the brain on Ray
Thanks, I had the exact same thought 💭
So use salt scrubbing only on non-enameled cast iron, correct? She might be assuming the she is demonstrating cookware is not enameled on the cooking surface.
@@NARCDELUSION Yeah, an Enameled pan can be cleaned like a standard pan, soap and water, then dried. The salt scrub is really just an overly-safe way to clean a regular Cast Iron, though you can just wash clean and put back on heat until dry, then rub a little neutral oil in to dry.
@@TheDarkeststar91 Thanks for confirmation! There this other dude on one of the popular brands causing mass confusion. Just making stuff up! Have you seen those videos and comments?
I'm 30, I got my first cast iron about 10 years ago, use it 3-5 times a week since, never had to re-season it. Had to add a 12" with no sides and a 6" a few years back, got a dutch oven last Christmas, I pretty much stopped using all other pans and most pots.
The salt trick is genius. No idea how I never heard of it before.
Really? Never used a bbq
First time I'm hearing about using salt as well. I'm going to try.
I just pour a little water in the pan and put it on med high and scrub gently with a plastic scrubber. Everything that was stuck comes loose. Dump water, a bit of oil on a paper towel, wipe thin layer and put it away. Tried the salt thing but honestly doesnt work so well IMO. At least not for me. The water thing is great :)
@@svtcontour The hot water scrub is a a deglazing method which works great for getting rid of heavier cleaning like super charred bits and stuck on sauces that just salt won't get up. I would say salt is for clean up on a lightly used skillet, and the deglazing method you use (which I had to use tonight!) is for a heavily stuck on meal.
The salt is only for non-enameled cast iron, as it would eventually damaged the smooth black enamel.
I love seeing someone cook on a coil stove. We see it so rarely and some people act like it's impossible to use them. When in fact, they are ubiquitous in homes everywhere. Including mine. :)
I want a gas stove just to see what its like but I feel like my food is kick ass on a coil stove. Lol
I was just thinking this!
coil stove is better for cast iron , as cast iron is a poor conductor of head and otherwise will have hot and cooler areas.
Nobody likes coil stoves if they had a choice.
I just switched back to coil and my coil gets hotter than gas would by a longshot.
she is so precise.. im gonna pull the trigger n buy a skillet
Cast iron skillets are great you will love it cooking
I've been using cast iron for close to a decade and pretty well read on it, she does a great job of explaining a lot of the nuance that only an experienced pro would know. I learned a lot, Very helpful!
That salt trick for cleaning is really a game changer
Makes me think you could actually make some interesting flavored salts after browning onions, or base sauces.
It's not a tick it's how you keep it seasond. Rookie
Fo real
@@devinn1369 it is a cleaning trick that keeps the pan seasoned. What a poor attitude my guy. Cooking is for lovers
@@devinn1369 wow ,hey mr.PRO
4:16 relationship with the pan? Does that mean she’s pansexual?
💩
Great overview of cooking with cast iron cookware. Even more impressive that she is in her kitchen which is very modestly sized. Not as small as my kitchen but small... and the electric coil range. :)
Should have mentioned that this skillet has a enamled coating on it. Its quite different from 100% cast iron.
You're using enameled cast iron and talking about seasoning. Nope. You can't season enameled cast iron. That's the entire point of having the enamel coating inside. Use a sponge, dish soap, and water to clean enameled cast iron.
I think just the outer part was enameled if I’m not mistaken.
Enameled cast iron gets a patina over time. The coating isn’t like a Teflon pan, it is somewhat nonstick, but if you want to use it for delicate foods (like fish, eggs, crepes), costing it regularly in a thin layer of oil does help with that. But yes, technically you can just throw it in the dishwasher, as it has no exposed iron, and the coating is strong enough to handle it.
@@9929kingfish
The inner part (black or beige) is the enameled surface. The outer part also has a coating (varies colors) so that the pan has no iron exposed.
The inside is not enameled
@@meizhou9279
You don’t know what you are taking about. I have the skillet in the video, so I know.
fuck the positivity in these comments is making me smile
Love my cast iron ❤. Most of mine are older than me 62 .I don't use the Dutch oven like I used to because of the smell of the metal. I use a coated cuisine for braising. But I love my skillets. My mom lost her home to the fire in paradise. I was able to pick through the rubble and rescued a cast iron skillet way older than me.
Just for folks that may not know, using duck or goose fat in your cast iron gives everything you cook in it afterwards incredible flavor! Especially if you collect the fat from making a duck or goose stock in that same pot/dutch oven!
Literally just cooked lamb stew and rice in cast iron pots. Love them
She is SO well spoken, learned so much from this!!!!!
The Sous Vide and Cast iron are my dynamic duo for cooking. Sous for the perfect doneness and the cast iron for finishing as it makes the best crust.
I loved Michelle on top chef!! So glad to see her on this channel
I have cast iron skillets and dutch ovens and love using them for cooking and after many years of using non-stick cookware and having to replace them every two to three years of use. I grew up eating meals my grandmother cooked in her cast iron skillet and they was great and the skillet is still good today and I have three skillet I purchased new and two dutch ovens which I use and they are wonderful.
your video was amazing im new to cast iron but loving it so far and this helps
I got a 10" square one for Christmas to compliment my standard 12" skillet. I wanted it for dips! I'm beyond excited to use it. I want my first recipe in it to be a Cajun crab dip.
Another very important selling point is that cast iron is non-toxic unlike many other cookware on the market. It also adds iron to the food you cook, and can be handed down for generations due to it's durability.
one does have to be careful of used cast iron as the pan may have been used to melt lead, commonly done to make fishing sinkers, etc. People think paint lead test will test pans, but this is not correct. Buy your cast iron new, or know it's history.
That’s why I’ve changed my pans to cast iron because of toxic chemicals the other types
More of her please, great host and great chef, very informative!!!
If you are in the market for a cast iron pan, Lodge (~$20) is a very good starting point and after a little seasoning will do most things you want.
If you wanna a better version of a Lodge, it sounds weird, but go buy an old Griswold or other older pan off eBay ($75-$100). The finishes on old pans were much smoother and polished than the newer ones now and thus will be easier to season and make "non-stick".
If you want to really ball out and get you an heirloom quality and one that will last forever, then go with the one she has here (Le Creuset Signature Pan $180) or a Smithey (~$160).
All of these are solid choices and really just depend on your desire/ability to put in the time to make them good pans.
Another option, If you are handy... I highly suggest taking 30 minutes to sand the inside of the Lodges. Doesn't have to be perfectly polished- just take down that initial texture and sharp grabby bits away. Start with 60/80 grit, then 120, 200, 300. Makes a world of difference and you get a high performing skillet right away. That texture that comes on lodges can really be a pain to break in and season the first 6 months or so...
Please have her on again! Would love to see Michelle’s top 10 salt tricks
Her kitchen is well used, like mine. I have 40 yr. Collection of cast-iron cook wear. I'm real happy 2 cook steak, open up the windows!!! I like your vid.
aren't those le creuset enamel coated cast iron pans? i don't think you need to rub salt or season those, just hot water and paper towel.
Excellent presentation! Love the salt tip
Love my cast iron, both new and old!! Thank you for the salt cleaning tip, terrific tip👍
Me too
I used to hate cooking in cast iron but after watching this video I took out my cast iron pan rubbed it down in coarse salt and oil and then I asked the pan to forgive me for ignoring it for so many years!
very useful video on the subject. glad I found it.
Please have Michelle on more regularly! I'd love to see more content from her and gain some knowledge and confidence to using cast iron.
love the contents! and the little black void in the middle of the vid is such a nice pleasant surprise
These are expensive ENAMELED cast iron pans. The raw iron has high heat ceramic bonded to it. These can be washed with hot, soapy water. They don't have the traditional "seasoning" that raw metal cast iron pans are known for.
So simple and so educational. Everything looked so delicious. Especially that egg 😻
Your so right
Does she use a soap dispenser for her olive oil?! That’s awesome!!
I think it's a "Lanhope Oil Bottle". A soap dispenser's pump would clog and get stale.
Find someone who loves you, like she loves her cast iron.
6:49 omg his little paw
Can you please provide a link to both pans, love them both!!?!☮️✌🏻
Search enamel cast iron pan. They look like le creuset pans but I’m not 100%
I can't confirm for the pot, but the pan for sure is le creuset
Great video, thank you very much! How do you clean those towels?
It's worth noting that the whole point of a Dutch oven is that it's effectively an oven on it's own, just surround the oven from the top and bottom with coals and there you go. I have no idea why people have started to refer to things that aren't Dutch ovens as Dutch ovens, but unless you're Xhibit, it makes little sense to put an oven in the oven.
So you don't put it in the oven? You just do all your cooking in a campfire in the backyard? LOL
Dope! I just got a skillet for christmas!
EATING ALIVE 🐍COBRA SNAKE AND LIZARD,HE FIRST PERSON IN PAKISTAN HISTORY,WATCH MUST, GO TO SUPPORT and SUBSCRIBE,
th-cam.com/video/-tWQBXqeNF0/w-d-xo.html
FYI I only read the title, but it made me chuckle. An invention centuries old is "a game changer." lol
I'm about to watch this video now. I love cast Iron. Getting back to basics.
Easily one of the chillest human beings on the planet
Glad she explained it so well, been looking at getting a cast iron pan soon
The salt cleaning technique is awesome. I love cast iron cooking and had not heard of that yet.
this was a great video! thank you so very much :)
The pan is a Le Creuset Enameled Cast Iron pan. Does the salt damage the enamel?
It shouldn’t. But the enamel isn’t on the inside of the pan only the outside/handle.
@@benjamintowhey7044 I own a Le Creuset Cast Iron Pan.
The inside is also enamelled. It is a special enamel for their cast iron pans. It is a different enamel that thier sand/white colored enamel for their dutch ovens. Even though it is dark it is still enamel. One of the benefits compared to raw/untreated cast iron is the ability to cook with acidic ingredients and the no need for seasoning.
As Michelle is using this specific pan I was curious how the salt interacts with the enamel. :)
@@aquaphoenixx I got the black one which uses that black enamel on both the outside and the inside. It's pretty much bulletproof, salt won't hurt it.
@@john_barnett Have you tried her salt "hack"? I like to use nice things that are meant to be used like my car, my laptop and my cookware.
I don't mind some minor scuffs here and there. It is an inanimate object and tool after all. It is meant to serve a function. I just don't want to ruin it because of my own stupidity.
I recently decided to invest in a Le Creuset cookware. I have a grill pan (after all my life having a general brand panini press for grilling (I live in an apartment)) The difference is HUGE!
I have cooked only a few times in the pan (it arrived last week) and I am still at the "new toy joy" stage. That is why I am asking :)
I wouldn’t use salt on the enamel of a Le Creuset. It’s not necessary, so why risk ruining it. Le Creuset probably doesn’t recommend it either
Not sure why but this video is so relaxing. Maybe it's the music, but probably how accessible this topic is now.
I love my many cast iron peices. I have a 20" cast iron skillet that I use in my 22" Webber kettle. It fits perfectly and can do all kinds of monster cooks with all that room. Yup, love my "heavy metal" cooking. 🍳🍳🍳
awesome😃 could for frying as well 😃😃
That is a dope setup
thank you for the tips.
I just got a cast iron for Christmas 🎄! Thanks for this video ! ❤️
Nice show, I always wreck my cast iron pots. I wanted to the link to buy the pots Michelle was using in this video. I just bought a copper set, but want a full cast iron set. The salt trick is genius.
Great video, thanks for sharing.
Chef Michelle Minori, you are amazing! More videos from this chef please! And great instructions and education on cast iron in this video. Thank you!
just love it! thanks, thanks, thanks
Yum! great video. Thanks.
4:19 "yeah right" 💪😆😅😁😄
It really is!! I got to use my mom’s cast iron skillet for Christmas dinner and it was epic
Thinking about replacing some my pots and pans with cast iron, i have a rectangle one that can fit two pancakes or wo burger patties on it. Had it last 5 or 6 years. Never had t re-season it and still looks new to this day. Course i dont cook every day with it, but still good pan. Meanwhile i gone through so many other alluminine, teflon, and ceramic style pots and pans that lately been thinking going to cast iron, stainless steel, or carbon steel. Sure they be a little heavier than the others but from what i seen they handle better over time than the ones i have.
Yeah I’ve been missing out just started using the cast iron and that’s the only pan I use from now on 😋
I have a cast iron non enameled skillet, and also a 10” pot. I have them seasoned to perfection, nothing sticks. I love cooking with cast iron, and want more pieces.
Anyone know where I can get those weights she used on the fish? Reminds me of the ones Kenji has
Go to any fire station and you will see cast iron pans in every size from 4” to 14”. I would have 3 going at the same time making blackened rockfish for 9-12 people. Giant commercial hood sucking all of the smoke outside scared the neighbors. They thought we had an active kitchen fire 🔥. Pans have been at my station since the 1950’s. 🤙🏼
Also she reminds of Bubba, Forrest Gump`s best friend. She talks about cast iron like he talks about Shrimps.
Stfu
@@jarrodsmith6203 practice your preaching 🙌
Cast iron skillets are a kitchen necessity. I season my skillet with avocado oil and pink Himalayan salt to prevent rusting.
How do you season with Himalayan salt? I thought salt was just an abrasive to use instead of soap to get gunk out after you cook with it.
The iron becomes salted
But like who asked you ?
@@liligman yes you are right. Salt you can use to clean it. Oil to season it.
@@frankthetank1369 that’s what I thought, just wanted to make sure I wasn’t missing something haha
Lamb shanks are to die for. I agree with your assessment of cast iron! Thanks so much for your cooking information. Happy holidays and keep safe. :)
I love this lady's style
When I say "CAST", you say "IRON"!!!
CAST!!!
IRON
@@kinsleyo3965 CAST!!
@@DerickAli-Napo IRON
Cast!...
I have a problem with her technique with those lamb shanks. Why rub with the spices before searing only to burn them on the bottom of the pan? Instead, sear the meat and remove, caramelize the veggies, return the meat THEN add the spices. Bloom the spices briefly before adding the liquids. Nothing burned, no fond salted away, all the flavor stays in the pot. Otherwise, she’s right about cast iron; I have a kitchen full of it.
Have never made lamb or salmon. Time to try something new! Love cast iron cooking!
i pretty much only use cast iron. it's just so good!
Hi, just curious … how do you clean your towel afterwards?
nice to see a straight forward way to clean a cast iron pan.
Can you drop a link to that cast iron skillet you used in the video?
Super useful! Great skills and fun
I learned alot about cooking with cast iron. Thanks
Amazing, thank you!
We make salmon but before we got our pan, I would just put it on a tin-foiled pan (skin down), & put it in the oven for 20 minutes at 350 but we would peel off & toss the skin. I also noticed your 'soda stream', I LOVE ours, I have a bottle that has a central tube to put fruit in... I put strawberries in that center tube & fill it with carbonated water, I love it & have been doing it for 3 years now & when we go anyplace that's at least one night or more & we drive, the soda stream goes with us.
who doesn’t love a fizzy drink flavoured by apartheid and settler colonialism 🤡
@@rexiioper6920 😅
@@babycakes1402 a white woman finds apartheid and settler colonialism funny, quelle surprise
Hey Michelle wanted to ask you what if your cast iron looks like brown all around like if it’s rustic which I clean up with a little soap and water then I dry it then I add my oil and with a paper towel I clean it with the oil and a lot of Residue still comes off everytime is that normal
Same issue with mine
I don't even HAVE any rolled steel or aluminum skillets or Dutch ovens. For skillets I have a #2 (6"), #3 (6½"), #5 (8"), #8 (10 5/8"), #8 deep skillet (same size) #8 grill pan (10½"), and #12 (13 3/8"). The #8 is a treasured Griswold from the late '70s, the #2 is a more-treasured Wagner from I don't know how long ago, and the #12, despite its Taiwanese manufacture stamp, is thick and heavy enough to serve as The Murder Weapon (cf. Sipsey in _Fried Green Tomatoes_ ). The Dutch ovens are an unmarked #8 Vollrath (6 quarts) and a no-name Taiwanese #7 (4½ quarts), which has been in retirement ever since I got the Vollrath. Everything but the #2 gets regular use; the only reason I don't use it is that even the simmer-burner on my stove makes too big a flame and is prone to flares.
(I will, though, cop to having a set of Farberware clad saucepans and a kettle from the '80s, before they abandoned the Bronx.)
3:02 she conflates two different uses of the word "seasoning". there's seasoning with salt, which she does here. but that's not what is meant by the practice of seasoning cast iron. seasoning cast iron is the process by which oil is polymerized onto the pan.
correct, thank you...!
Yes, she is using an enameled pan. It doesn’t require seasoning, but some people still give it a thin coat of oil as it does develop patina over time.
The cast iron will be around when all of the other types of pans are gone. It has and will always stand the test of time. Great video.
I tend to agree. I started out with handed down cast iron. Other types felt like a step down after that.
It looks like you're going to remove the enamel from the pan by doing that salt scrub... Also, you don't seem to differentiate between cast iron and enameled cast iron, which is confusing. Seems like you think the enameled surface is the game changer...
This was done well, please do more.
Just curious, in this video, you are using exclusively enameled cast iron, and not mentioning it, do you also use regular non enameled cast iron as well? Maybe you can do a comparison video?
Very helpful thank you👍
so therapeutic and educational
All I cook with is cast iron. Once you try cast iron cooking you can immediately tell the difference in both taste and flavor of food.
Taste and flavor
Love cast iron pans! Great video!
Imagine how talented the man is, that taught her this stuff
Hi mam..
Much love from india ...
Love your hard work you put in your videos.. 👍👍
Do These cast iron pan goes well with Tomatoes and citric ingredients??
Yes they do. They are glass enameled coated. On the other hand you also have plain cast iron which is baked with oil, the oil forms a bond, called seasoning
Today i just found out my family has a cast iron skillet, it was stored in a room with a lot of papers and clothes, who know why it was there but i always wanted one.
I am so so confused. She is giving lots of good tips for bare cast iron but she is cooking with two enameled pans. I don't leave my enameled pans with oil on them....?!
Nice to see another person who understands you can season an enamel cast iron skillet.
If Chef Michelle Minori taught in a culinary school, I would enroll immediately. . . and I don't really like cooking all that much!
Why