@@Niftynorm1 if your using an induction cooktop thicker and heavier works best. My Demeyere cookware works spectacular on the induction cooktop. T 3 ply not so much.
@jstones9872 I normally don't trust people who don't know how to use "you're," but I trust you as you're correct. 5 ply will have more even heat distribution.. but only if it has more weight. For example: a 4lb 3ply pan will be about the same as a 4lb 5ply pan. So make sure it has more weight. In fact a 5lb 3ply pan will be better than a 4lb 5ply pan.
My mom’s cast iron skillet is so old we don’t know the brand. It came from my adopted grandmother who was born in the late 1890s. It was passed down to her from her mother who got it from HER mother. It goes back four generations from my grandmother’s mother. That should make it close to if not 200 years old today.
@@ZepG yes… just thinking about how much my mom used it alone is heartwarming. To think it goes back nearly 200 years… 200 years’ worth of family meals prepared and enjoyed… 🥹
Lodge for the win. Use it, that rough texture goes away. Cast iron the only pans, baking dishes, and pots I use. I had a nice old Griswold until someone decided they needed it more than me and stole it out of the back of my truck.
5:46 As I understand, the crazing occurs when the enameled cast iron is heated too quickly. Le Creuset instructs that one never, ever start them on anything but medium.
Yes. Iron expands faster than enamel, which is very brittle. If you apply too much heat too quickly the enamel will crack from the pressure exerted by iron's expansion
*PRO-TIPS: Scrub that nasty pre-seasoning off any cast iron you buy, then season it yourself* The artisan cast iron pans (pan#2, 5x the price of pan1) have a flatter surface, which leads to more sticking the same way race cars use "slicks" for tires. However they will become non-stick with about 50% of the oil used in a plain one. But you should be using avocado oil to begin with, which is healthy. *MAJOR TIP 3 DO NOT BUY "GLASS COATED" (or ceramic coated) CAST IRON PANS AS THAT GLASS ALWAYS CRACKS AND CRACKS TONS, MAKING THEM SUPER STICKY, AND PUTTING FINE GLASS PIECES IN YOUR FOOD.* Don't take my word for all this, watch the video again instead. They admit everything except the downsides of the "artisan" cast iron pans.
Also the "crazing" (cracking?) Doesn't happen much when you heat it fast. It happens when it cools, and there's nothing you can do about it. If you let them slowly cool the glass layer cracks. If you cool them even faster it happens even more. The ONLY way it doesn't happen is if you keep turning your burner off and on to cool it extremely slow as you babysit it for at least 20 minutes but probably an hour. Remember ATK is an advertising agency first and foremost, and only cooks good recipes because it helps them advertise. Overall though they do tell the truth, just sometimes they try to minimize those truths like in this vid slightly and other vids extremely.
@@jonslg240 "...have a flatter surface, which leads to more sticking the same way race cars use "slicks" for tires." This is completely BS. You understand neither how cast iron works nor how race tires work. In fact, pretty much everything you've written in your two comments above is made up BS.
My favorite cast iron skillet is a 14 inch Wagner Ware my mom left me! It makes the Best fried potatoes and onions! The absolute Best pineapple upside down cake!!
As someone who has been cooking with cast iron for over 12 years, and who has a large number of vintage (of varying weights and sizes), modern and artisan pans, I agree with some of your recommendations. I have found that both lighter vintage and artisan pans, when properly used, produce a good sear and even browning equal to that of heavier cans but are easier to cook with. I use the reverse sear method for cooking a steak and frequently use a vintage Griswold skillet for the task. I don't recommend using flaxseed oil as, over time, it tends to flake off and ends up in cooked foods. I prefer using Grapeseed or Avocado oil to season. I have even made my own seasoning paste with a combination of high heat oils and locally sourced beeswax, which gives artisan skillets a darker, more black seasoning layer than the bronze color the artisan skillets, and even some old vintage skillets, come in.
Came here to complain about the flax oil recommendation. Hard for me to believe they’ve actually done the testing or they would know. It was a rollercoaster of annoyance, that time after I heard about the magic bulletproof flax seed seasoning that you could even put in the dishwasher (not that I ever tried)! Doesn’t even hold up to normal use. Ive had fantastic luck with rice bran oil along with grape seed.
ANother vote for not using flaxseed oil. I'd recommend pretty much any other common cooking oil over flaxseed. Currently, I'm using avocado oil because I have a big jug of Marianne's but grapeseed oil is definitely right up there with it.
I love my 10 in lodge pan. I bought it brand new a couple of years ago and after using metal utensils on it almost every day - it’s really smoothed out! I have found that using coffee filters to oil them up after a wash/dry is helpful since there’s minimal lint and it’s super cheap. Another helpful tool is Lodge’s rust remover eraser, it helps so you could tackle small rust spots instead of stripping the whole pan. 🍳
I find it crazy how these manufacturers stay in business. They produce products that last a very long time. I guess the reason is because people underestimate the maintenance that cast iron requires so they get tossed out.
@@Lancers262 And of course with a growing population every new household wants their own kitchen ware. Only a few want their parents old stuff even if it is perfectly usable.
@@Lancers262 To be fair every other heritage cast iron American company went out of business. And a lot of pieces were thrown out like you said in favor of non-stick. It's only recently that cast iron has seen a major resurgence.
I have 3 lodge pans and I love them. When I have to cleans some tough gunk I soak the pan with really HOT water, let it sit for no longer than 10 minutes, scrub with (your winning scrub sponge) and that’s all there is to it. I dry the pan right away, plus let the pan air out for a few more minutes then season lightly. So far so good. Thanks
@@mariaconsuelothomen No, seasoning is not difficult. I’ve even immersed my cast iron pans in warm to hot water for cleaning. As long as you thoroughly dry them, heat them a little (warm) then coat them with a wiping of cooking oil you should be good to go. That’s what I’ve always done and I’ve had my cookware for years. Even used them on camping trips. Good luck.
@@louisel.sinniger2057 I had an enamel skillet in France, and to dry it, I used to turn on a burner and put the skillet on it just enough time to dry off the water.
Thank you so much for this! I regularly oil my cast iron pans, but I used to do it when they were cold! Putting the oil on when they are still hot makes a world of difference! They are really non-stick now!
I have cast iron, carbon steel and enamelled cast iron, as well as stainless steel. Enamel is the most sticky by far, carbon steel the most non-stick. I rarely use the enamelled skillet any more, but I do use enamelled Dutch oven. I would not buy enamelled skillet again.
I have a almost 100 year old Puritan non enamelled cast iron Dutch oven and cook everything in it, even things that “shouldn’t be done” in it. Haven’t had any problems. Wouldn’t want an enamelled Dutch oven only because I’d always be worried about chipping. All my cast iron has been in the family for 4 generations now and wouldn’t trade it for anything.
I think a lesson in stripping and proper seasoning of cast iron pans would be a great idea. Also an explanation of using Flax seed oil to season cast iron as it has a very low smoke point vs many other traditional oils would be helpful. Great information and also comments too. Good job Val.
my stripping lesson, put it in your oven and run the self clean cycle with the pan in there. Very easy. Then fry bacon in there. Follow the seasoning instructions only use bacon and not flax seed oil. simple and easy.
If you REALLY want to remove all the seasoning, just put it in your oven and run the self clean cycle. Then get it out and re-season. The self clean cycle will remove all or nearly all the old seasoning.
I have gotten older, and my wrists no longer enjoy the heavier pans. I have passed down all of my larger Le Creuset pots and all of my regular cast iron except for my great grandfather's grill pan. I have kept the smaller Le Creuset pans because they weigh less, and they require minimal maintenance.
I rescued a Lodge skillet from the top of a pile of garbage in the dumpster at my apartment building. Cleaned it up and seasoned it really well in the oven (about 6 1-hour bakes, 450°F) over the course of a couple of days before cooking with it. Used mainly soybean oil and avocado oil for seasoning. Nothing has ever stuck. Cornbread, scrambled eggs, hashbrowns. I love potato fritattas (2 med potatoes, 4 eggs, cheese, and maximum ~2-3 tsp. oil). The fritattas have always slid whole out of the skillet. I've never had to scrape or scrub after cooking, ever. I wipe out and spray clean with water, then heat pan to dry, apply very light coating of oil, let oil smoke ~10 seconds, then put pan in oven to cool down and to store. If you somehow applied a bit too much oil -- wipe out excess after cooling to keep pan from getting a sticky feeling/buildup. Maybe I've had beginners' luck -- for over a year now! -- but a cast iron pan really works well for me.
If you can get vintage from your family that is awesome! I picked up a chrome #5 Griswold LBL, and a #6 Wagner from someone who was getting rid of her mothers pans 😢
I have my grandmother's 12" cast iron she inherited when she got married. Plain and simple. It lives on my stove top. Makes omelettes, steaks, roasts, pizza. You can keep that enamel stuff.
I have Lodge, my great aunt's old Ware 9" skillet but I LOVE my Field cast iron skillets. My enameled cast iron are dutch ovens (LeCreuset). I use some form of cast iron everyday and rarely use stainless steel.
I started with Lodge pans, started using them more over non stick, then stopped using non stick all together and went to all cast iron pans, I have a nice selection with vintage Griswold and Wagner, and then modern Field, Smithey, Stargazer, and Finex.
Hi ladies. We love both Artisanal (just treated ourselves to a 10” Smithey - love it!) and have been Lodge users for years. Love the way they fry, sauté, and adore the non-stick surface.
Thanks!! You just save me a lot of $$$, I did want to buy a le Creuset, but I'm a really rough cook! I'll stick to my cast iron pans , I love taking care of them, after cooking!
If you need to strip all the seasoning off, you can spray your pan with yellow cap Easy Off oven cleaner (Mr. Muscle in the UK), and wrap it up in a garbage bag for a few hours or up to overnight. The active ingredient in oven cleaner - sodium hydroxide (also called lye or caustic soda, depending where you live) - has a very high pH, and will dissolve fatty acids - even polymerized ones - into soap and glycerin molecules. Fun fact: the legal definition of soap is "the alkalized salts of fatty acids". A soak in Easy Off will essentially turn the seasoning on your skillet into soap. Since humans are also partially comprised of organic fats, be sure to wear kitchen gloves when handling a pan coated in oven cleaner, and avoid inhaling any fumes. Unlike in actual soapmaking, not all the sodium hydroxide will be catalysed during a soak with a chunkily-seasoned pan. Even though Easy Off only contains 2.5-5% sodium hydroxide (about the same percentage used in lye baths for traditional pretzel- and bagel-making to raise the pH of the dough's surface which accelerates browning, and in certain professional hair relaxer treatments, as well; MUCH lower than the 25-50% solution used for saponification, or the 100% pure crystals sold as drain cleaner at your local hardware store), you probably don't need or want to give your hands an inadvertant chemical peel to accompany your freshly cleaned skillet!
@@mimosveta well, you *can*, but exposing iron to very high temps for an extended period of time is probably a lot harder on the metal itself than a lye bath. Cast Iron Collectors, and other CI groups I've joined specifically to find out how best to accomplish this goal, do NOT recommend using high heat to strip accumulated seasoning build-ups, but they *do* recommend using a lye bath. So... You do you, I guess.
@@gigivarnum You aren't going to do anything to cast iron in a conventional 550 F max oven. You would have to put it in a specially designed pizza oven (800F temps) to affect the pan.
Hello! I have a used airfryer that is honestly a mess on the inside. Do you happen to know if this lye method will work for cleaning it, or will it strip more than the fat buildup and ruin whatever coating the basket has?
The first kitchen ware I bought about 50 years ago was a set of cast iron skillets. They were a cheap set, but have aged well. I also inherited my grandmother's cast iron and rescued a couple more from my mother who used SOS pads on them. She just didn't deserve to own cast iron. Those old pans are slick and don't stick.
@jimnyenhuis560 perhaps you missed the part about the right, or I should have said correct grit paper. Start with a little coarse, then go finer. It doesn't take that long. I did it to a newer pan that was gifted to me.
@@AmericaFirstNow Well, we had different experiences then. I've bought some antique pans since then, and there's a large difference between them and what I was able to achieve (with reasonably coarse grit) on a Lodge.
Great info! I would like to add a fourth option of buying an old skillet and restoring it if needed. Those are my favorite and less expensive most of the time.
I picked up a rusty cast iron skillet from someones GARBAGE and cleaned it up and seasoned it in 2 hours. Today I see Aldi had a heavy 10" skillet for $10.
It's hard to beat a new $20 lodge pan unless your getting your restoration candidate for free. Vintage cast Iron with any of the famous names is very expensive. I've seen warped and rusting griswolds going for $50 and up.
Didn't know about the artisan pan but I have cast iron and LeCreuset and get great results from each. Sometimes it depends on the food. A steak or burger will be in a screaming hot cast iron. Sautéing chicken breasts will be done in LeCreuset.
Yes. If you're going to make long simmered acidic foods. I make a tomato based chicken and rice that I'm just not comfortable making in the Lodge 12" pan.
You can use dish detergent on any of them. The reason they say not to use soap is because in the old days, lye was a common ingredient in soap and lye removes seasoning. Any properly seasoned cast iron will hold up fine using dish detergent and modern soaps.
I have a Lodge, it was my first cast iron and has held up well for years. I’ve made many cooking mistakes including a grease fire but it recovers from all of them. I’m a fan
As someone who owns (what many would consider) a lot of cast iron, let me add some perspective. When she says it will take longer to make a Lodge nonstick than it does a Smithey, that's true. However, it's not $150 worth of time. The fastest I've ever made a Lodge nonstick was a week. The slowest was two months, because I didn't use it as often. I have a Lodge 10" comal that was completely hydrophobic within three weeks. It's still one of my favorite breakfast pans. I got a Smithey to the point of nonstick within three days, once. Considering I'll have these pans the rest of my life and pass them on to my children, the time difference is nothing. Smithey makes a great pan but I wouldn't bother spending the money on one unless you happen to have expendable income. There isn't a single thing I can cook on a Smithey that I can't cook on a Lodge. As for enameled cast iron, it has its place but not as a pan. An enameled dutch oven is an amazing tool and I highly recommend one for every kitchen. However, you have to be much more careful with them. If you scratch the seasoning on a regular cast iron dutch oven or pan, it heals itself while you cook. If you scratch an enameled dutch oven or pan, it's ruined and you have to throw it out. Edit: Also, you almost never need to re-season cast iron, if you're cleaning and storing it properly. If the seasoning starts to look uneven, you have an excuse to make something like a batch of skillet cornbread or a skillet pizza. Your seasoning will even out and you'll have a delicious treat. Otherwise, just cook with it. Our ancestors didn't spend time dithering over slight imperfections in their seasoning and many of their pans are still around today. I know. I've had a bunch of them.
I have Lodge and Staub skillets. I love both but making tomato sauce definitely calls for the Staub with the glass glazing. Seasoning the Lodge can become an obsessive activity and be a lot of fun. I've stripped and reasoned mine just for fun sometimes. I also have a 100 yr old skillet that belonged to my mother, which was purchased at Montgomery Ward and is as good as new. In those days mass produced skillets were polished somewhat so this one is considerably lighter than modern day Lodge skillets. It's a smooth as glass and my go to pan for a lot of things. I love it and am very sentimental about it. I'm 82yrs old so almost as old as the pan but not in near as good shape 😂😂😂
I have a set of Calphalon cookware I bought in 1990 before they came out with the enameled version. I still have it. It has aged very well. I learned just a couple of years ago what I was doing wrong with it. I should have preheated it on my cooktop for at least three minutes before frying eggs and the like. Now that I know that, cleaning is MUCH easier ! I think it compares to the Artisan Cook pan in all honesty. Plus it doesn’t weigh near what the cast iron pans do either. I find that very nice now that I’m in my 60’s. Course Calphalon doesn’t make the non-enameled version anymore. Also with the Calphalon, it doesn’t matter how long you soak them or if you make highly acidic food in them. They also drip dry after washing. Gee, maybe Calphalon better take another look at making these again !
We love and use our Lodge pans a lot. If I do some heavy duty cooking or frying I wash it in hot soap and water. If there is stuck on food I gently/light scrape it off.* Rinse. Dry. Then add a little oil and store it away for next time. *Note: we also have a $25 Lodge cleaning chain. If you scour the surface with steel wool etc you’ll lose all that wonderful seasoning that’s built up.
With stuck on food, I add a half inch of water to the skillet, bring it to a boil, then let it cool enough to handle. Then anything that was stuck will scrape off very easily with minimal scrubbing or damage to the seasoning.
A good 10.5" cast iron pan by Lodge or similar is a great place to start for someone who is setting up their first kitchen. It is affordable, indestructible and you will still use it 40 years later.
I have two Le Creuset dutch ovens and two cast iron skillets. I love them all but the enameled cast iron is harder to clean and is not nonstick. I just made sous vide NY strip steaks a few weeks ago and pan seared them on my 17" Lodge cast iron skillet on blazing high heat. After cooking the steaks I just use hot water to deglaze the skillet then scrape it with a flat wooden spoon and wipe it out with a cotton cloth soaked in oil.
The whole reason I _haven't_ purchased a cast iron skillet is because of the weight. I have psoriatic arthritis and handling pans that are 8 lbs is just way too much for my hand and wrist joints. I'm now at least interested in the enamel option tho because if it's less heavy, I might be able to handle it.
They're less heavy, but not light. I just checked and the 12-inch enamel from Le Creuset is 6.75 lbs and the Lodge is 8.75 lbs, so two pounds is nothing to sneeze but but still, not light. For lightweight skillets I usually recommend stainless steel or ceramic nonstick. We tested lightweight Dutch ovens because a cast iron Dutch oven is SO heavy! Winner was stainless steel. We're always looking for testings that would help people, so let us know if there are any other pieces of equipment that give you trouble and we will add it to the list.
Traditional always. I will be handing mine down through the family. You use oil, but I was raised with lard. My parents cast irons are on their second generation using lard.
I love both. Cast iron for searing and sautéing. Enamel for acidic sauces and soups. I love my Field skillet the most! I use it a lot more than my Lodges. It cost a lot more but the smooth surface is great.
I have 10+ Le Creuset pieces from Dutch Ovens to Skillets. I have never paid full retail price. All my pieces are brand new. There are deals if you look for them. 30% OFF is a good deal. 40% OFF is a great deal but rare.
I am a mechanical engineering student and have taken courses that detail the manufacturing process of casting, and the material properties of cast iron. I am no expert, but I can tell you for a fact that “you get what you pay for” does not quite apply to raw cast iron pans. They are all mostly iron with a small amount of carbon and perform the same. You are paying for the artisanal labor, not for the performance of the pan or its durability. Clearly, the enameled pans have their own thing going on which affect the price. The main thing that matters is that the big hunk of iron has a lot of mass to hold onto the heat energy put into it. Thinner walls would make the pan lighter, but whether or not that’s worth the cash difference is only up to the buyer. If you want to save some cash and have a smooth surface to your cheapo cast iron pan, you can use an angle grinder and or some sand paper. Taking off my formally educated hat and putting on my speculating layman hat, I think probably the bigger issue in pan “quality” is going to be heavy metal contamination. Does the manufacturer use iron contaminated with lead, for example? I would be interested to see ATK (or a more scientifically rigorous independent testing organization) test cookware for lead content and perhaps report on some of the health implications. I’m also not trying to fear monger. It’s possible that contaminated iron is rare or that seasoning on cast iron pans prevents any potential contamination from doing you damage. I don’t know.
I had a cheap (not Lodge) cast iron skillet that I used almost daily for about 15 years that was so well seasoned, eggs glided off. I washed it in soap and water with no problem. Often cooked tomatoes in it. One fateful day it slipped out of my hands onto my kitchen floor and to my utter dismay it actually broke in two pieces. Apparently, cast iron is brittle and can break if the impact is strong enough. My pans are almost exclusively cast iron. I have found that using them several times a week or more keeps them well-seasoned. I've never oil them after use. I wash them in soap and water, scrape any food residue with a plastic scraper, kosher salt or wire brush and make sure they're dry by placing them on a gas burner until they start to smoke. I've found if I oil them instead, they get all sticky which I don't like.
I have my great grandmother's cast iron skillet that was made in the mid 1860s. I will give it up when you can pry it from my cold dead hand, and maybe not even then!
I have a standard cast iron 3qt dutch oven with a 10" skillet lid -- does everything i need cast iron for -- though the particular brand I have (Tortillada) the skillet sides are only 1.5 inches, it works fine for cooking for one or two - and only cost about $40 for both pieces.
We have my husband's father's 12" cast iron skillet of uncertain parentage. It's a beast, but it makes fantastic cornbread and frittatas (among other things).
I have a Lodge and always wanted an artisanal. Maybe one day. I've hear you can sand the Lodge smooth though I'm not sure if it makes it more non stick, some say the texture prevents the seasoning from flaking. It is true you don't want to cook tomato based sauces, it really take off the seasoning.
I've been using cast iron for 50 years and have a collection of older Wagner's and when it comes to cleaning Kent Rollins has the best method,hands down I've ever used.
I lucked out on a Martha Stewart close out enamel cast iron that never fails and is a snap to clean. I have an ancient one as well that I use nostalgically and I also have a enamel grill pan which needless to say is a bear to clean. In addition as a tip, never submerge while hot in water, even hot water -- cast iron can and does warp.
Yeti bought butter pat, which made extremely well made boutique cast iron. Yeti prices aren’t particularly high compared to other boutique brands like Field, Smithey, Finex etc.
I've got an old lodge 13.25 skillet and it could really use a longer handle. It's pretty heavy and the little stubby handle makes it difficult to maneuver. An extra inch so I can get a good grip would be nice.
I keep hoping you guys would actually test various brands of enameled cast iron for said heavy metals but I'm still waiting for you guys to admit that they're dangerous cookware at all.
My grandmas and mom always had cast iron to cook in. My Mom had a cast iron pan with 3 inch sides, more like a Dutch oven. She cooked everything in it. It was so heavy but even into her 90’s she could sling that pan like it weighed nothing. I called it her weight training pan.
When it comes to seasoning, if you have a carbon steel wok, just season both pans the same way. If you are accustomed to maintaining one of them, keeping the other in good condition will come naturally to you. And do not forget to season both the inside and outside of both.
NOT flax oil! Creates layers that can easily flake. Can impart odors to food. Worse on carbons steel pans than on cast iron, but for the most folks it’s easier to use any fully refined oil versions of sunflower, canola, regular vegetable oil, etc. (but I’d never actually cook with them). The BEST choices are usually avocado and grapeseed. But they MUST be refined. NEVER USE: olive oil, butter, coconut oil. Fine to cook with those, but not for actual seasoning.
I have found this to be true, My cast steel pan always was flaking back when I was using flax. Canola has the second most amount of the specific oil compound that polymerizes, and you can get a gallon of it for the same price as a tiny bottle of Flax the only other use for Canola oil? Fire starters made out of waxed cardboard cartons and newspaper
One day my bones will be dust, but my Lodge pan will still be making eggs and bacon.
My Wagner 🖤that belonged to my great grandmother
My Griswolds and my Lodge - though I took a flap-disk on an angle-grinder to the surface of the Lodge first. It was really rough.
Absolutely!!! That's the only way to treat these pans. Only NOW are my pans totally non stick!
I still have my great-grandmother’s cast iron skillet😊
I want to grind mine down, but I have them all non-stick already. I guess it is a question of how much effort I want to put in.
honestly, save the enameled for your dutch ovens and use a combination of cast iron and high quality 5 ply or more stainless steel for everything else
@@jstones9872 yep, that’s what I do and have been doing for years
Don't waste your money on the 5 ply stainless. ATK has tested them and found no improvement over 3 ply, just more $$$.
@@Niftynorm1 if your using an induction cooktop thicker and heavier works best. My Demeyere cookware works spectacular on the induction cooktop. T 3 ply not so much.
Lisa has an even more in-depth guide to stripping.
I didn't say it, the host did in the last part of the video 😂
@jstones9872 I normally don't trust people who don't know how to use "you're," but I trust you as you're correct.
5 ply will have more even heat distribution.. but only if it has more weight.
For example: a 4lb 3ply pan will be about the same as a 4lb 5ply pan. So make sure it has more weight.
In fact a 5lb 3ply pan will be better than a 4lb 5ply pan.
My mom’s cast iron skillet is so old we don’t know the brand. It came from my adopted grandmother who was born in the late 1890s. It was passed down to her from her mother who got it from HER mother. It goes back four generations from my grandmother’s mother. That should make it close to if not 200 years old today.
WHOA! 😮
Look up websites on "No Name Cast Iron"-- apologies if you have already. I used this to ID some from my Grandmother, but they were not that old.
Same here, and still reliable as the day it was made.
Just the thought of how many family meals were cooked in it makes it even more special.
@@ZepG yes… just thinking about how much my mom used it alone is heartwarming. To think it goes back nearly 200 years… 200 years’ worth of family meals prepared and enjoyed… 🥹
Lodge for the win. Use it, that rough texture goes away. Cast iron the only pans, baking dishes, and pots I use. I had a nice old Griswold until someone decided they needed it more than me and stole it out of the back of my truck.
5:46 As I understand, the crazing occurs when the enameled cast iron is heated too quickly. Le Creuset instructs that one never, ever start them on anything but medium.
Yes. Iron expands faster than enamel, which is very brittle. If you apply too much heat too quickly the enamel will crack from the pressure exerted by iron's expansion
Anything BUT medium? I start mine on low all the time...
*PRO-TIPS: Scrub that nasty pre-seasoning off any cast iron you buy, then season it yourself*
The artisan cast iron pans (pan#2, 5x the price of pan1) have a flatter surface, which leads to more sticking the same way race cars use "slicks" for tires. However they will become non-stick with about 50% of the oil used in a plain one. But you should be using avocado oil to begin with, which is healthy.
*MAJOR TIP 3 DO NOT BUY "GLASS COATED" (or ceramic coated) CAST IRON PANS AS THAT GLASS ALWAYS CRACKS AND CRACKS TONS, MAKING THEM SUPER STICKY, AND PUTTING FINE GLASS PIECES IN YOUR FOOD.*
Don't take my word for all this, watch the video again instead. They admit everything except the downsides of the "artisan" cast iron pans.
Also the "crazing" (cracking?) Doesn't happen much when you heat it fast. It happens when it cools, and there's nothing you can do about it.
If you let them slowly cool the glass layer cracks. If you cool them even faster it happens even more.
The ONLY way it doesn't happen is if you keep turning your burner off and on to cool it extremely slow as you babysit it for at least 20 minutes but probably an hour.
Remember ATK is an advertising agency first and foremost, and only cooks good recipes because it helps them advertise.
Overall though they do tell the truth, just sometimes they try to minimize those truths like in this vid slightly and other vids extremely.
@@jonslg240 "...have a flatter surface, which leads to more sticking the same way race cars use "slicks" for tires." This is completely BS. You understand neither how cast iron works nor how race tires work. In fact, pretty much everything you've written in your two comments above is made up BS.
Great info on cleaning and maintaining. I use traditional. Bought it at a thrift store and using over 50 yrs!!
My favorite cast iron skillet is a 14 inch Wagner Ware my mom left me! It makes the Best fried potatoes and onions! The absolute Best pineapple upside down cake!!
Nothing beats vintage.
I have a very old Wagner too and it’s honestly the best.❤
found the midwest section of the comments.
As someone who has been cooking with cast iron for over 12 years, and who has a large number of vintage (of varying weights and sizes), modern and artisan pans, I agree with some of your recommendations. I have found that both lighter vintage and artisan pans, when properly used, produce a good sear and even browning equal to that of heavier cans but are easier to cook with. I use the reverse sear method for cooking a steak and frequently use a vintage Griswold skillet for the task.
I don't recommend using flaxseed oil as, over time, it tends to flake off and ends up in cooked foods. I prefer using Grapeseed or Avocado oil to season. I have even made my own seasoning paste with a combination of high heat oils and locally sourced beeswax, which gives artisan skillets a darker, more black seasoning layer than the bronze color the artisan skillets, and even some old vintage skillets, come in.
Came here to complain about the flax oil recommendation. Hard for me to believe they’ve actually done the testing or they would know. It was a rollercoaster of annoyance, that time after I heard about the magic bulletproof flax seed seasoning that you could even put in the dishwasher (not that I ever tried)! Doesn’t even hold up to normal use. Ive had fantastic luck with rice bran oil along with grape seed.
ANother vote for not using flaxseed oil. I'd recommend pretty much any other common cooking oil over flaxseed. Currently, I'm using avocado oil because I have a big jug of Marianne's but grapeseed oil is definitely right up there with it.
Is grape seed different than rapeseed oil?
@@julieobrien4056 Yes.
@@TheCharleseye Thank you!! 😊
I love my 10 in lodge pan. I bought it brand new a couple of years ago and after using metal utensils on it almost every day - it’s really smoothed out! I have found that using coffee filters to oil them up after a wash/dry is helpful since there’s minimal lint and it’s super cheap. Another helpful tool is Lodge’s rust remover eraser, it helps so you could tackle small rust spots instead of stripping the whole pan. 🍳
I love my Le Creuset, but we use my grandma's cast iron skillet EVERY DAY! ❤ Good job, Val!!
Enamel lasts many years, cast iron lasts many generations.
I find it crazy how these manufacturers stay in business. They produce products that last a very long time. I guess the reason is because people underestimate the maintenance that cast iron requires so they get tossed out.
@@Lancers262 And of course with a growing population every new household wants their own kitchen ware. Only a few want their parents old stuff even if it is perfectly usable.
@@Lancers262 To be fair every other heritage cast iron American company went out of business. And a lot of pieces were thrown out like you said in favor of non-stick. It's only recently that cast iron has seen a major resurgence.
@@Lancers262 this is why they keep introducing these coating based pan, all designed to be obsolete
Still can’t cook a proper bolognese in cast iron, no matter how many centuries old it is
I have 3 lodge pans and I love them. When I have to cleans some tough gunk I soak the pan with really HOT water, let it sit for no longer than 10 minutes, scrub with (your winning scrub sponge) and that’s all there is to it. I dry the pan right away, plus let the pan air out for a few more minutes then season lightly. So far so good. Thanks
I thought seasoning a cast iron skillet was more complicated.
@@mariaconsuelothomen No, seasoning is not difficult. I’ve even immersed my cast iron pans in warm to hot water for cleaning. As long as you thoroughly dry them, heat them a little (warm) then coat them with a wiping of cooking oil you should be good to go. That’s what I’ve always done and I’ve had my cookware for years. Even used them on camping trips. Good luck.
@@louisel.sinniger2057 I had an enamel skillet in France, and to dry it, I used to turn on a burner and put the skillet on it just enough time to dry off the water.
Thank you so much for this! I regularly oil my cast iron pans, but I used to do it when they were cold! Putting the oil on when they are still hot makes a world of difference! They are really non-stick now!
I have cast iron, carbon steel and enamelled cast iron, as well as stainless steel. Enamel is the most sticky by far, carbon steel the most non-stick. I rarely use the enamelled skillet any more, but I do use enamelled Dutch oven. I would not buy enamelled skillet again.
Val, that was great! It was the clearest introduction to seasoning cast iron I've seen.
I have a almost 100 year old Puritan non enamelled cast iron Dutch oven and cook everything in it, even things that “shouldn’t be done” in it. Haven’t had any problems. Wouldn’t want an enamelled Dutch oven only because I’d always be worried about chipping. All my cast iron has been in the family for 4 generations now and wouldn’t trade it for anything.
Val did a great job. That’s essentially how I season my cast irons. It’s not a perfect seasoning (still rough and ngl craggy) but it’s never rusted.
Both have their applications that are unique and necessary while still having wide overlap that makes for great versatility.
I think a lesson in stripping and proper seasoning of cast iron pans would be a great idea. Also an explanation of using Flax seed oil to season cast iron as it has a very low smoke point vs many other traditional oils would be helpful. Great information and also comments too. Good job Val.
my stripping lesson, put it in your oven and run the self clean cycle with the pan in there. Very easy. Then fry bacon in there. Follow the seasoning instructions only use bacon and not flax seed oil. simple and easy.
Yes please! More info/videos on a deep-clean for my old cast iron! Very Needed!! Thank you! Love the gearheads series!
If you REALLY want to remove all the seasoning, just put it in your oven and run the self clean cycle. Then get it out and re-season. The self clean cycle will remove all or nearly all the old seasoning.
I have gotten older, and my wrists no longer enjoy the heavier pans. I have passed down all of my larger Le Creuset pots and all of my regular cast iron except for my great grandfather's grill pan.
I have kept the smaller Le Creuset pans because they weigh less, and they require minimal maintenance.
I rescued a Lodge skillet from the top of a pile of garbage in the dumpster at my apartment building. Cleaned it up and seasoned it really well in the oven (about 6 1-hour bakes, 450°F) over the course of a couple of days before cooking with it. Used mainly soybean oil and avocado oil for seasoning. Nothing has ever stuck. Cornbread, scrambled eggs, hashbrowns. I love potato fritattas (2 med potatoes, 4 eggs, cheese, and maximum ~2-3 tsp. oil). The fritattas have always slid whole out of the skillet. I've never had to scrape or scrub after cooking, ever. I wipe out and spray clean with water, then heat pan to dry, apply very light coating of oil, let oil smoke ~10 seconds, then put pan in oven to cool down and to store. If you somehow applied a bit too much oil -- wipe out excess after cooling to keep pan from getting a sticky feeling/buildup. Maybe I've had beginners' luck -- for over a year now! -- but a cast iron pan really works well for me.
I inherited my aunt's chrome plated cast iron pans that she bought in the early 1940s. They are priceless.
Whut! Never seen those Looking it up now!
@@AlwaysLisaLisa
They were made by GRISWOLD
If you can get vintage from your family that is awesome! I picked up a chrome #5 Griswold LBL, and a #6 Wagner from someone who was getting rid of her mothers pans 😢
Lodge now has a Made in USA enameled cast iron skillet. Would like to see a Lodge vs. Le Creuset. 👍
Thanks Hannah! I've been meaning to get a larger cast iron pan - perfect timing for this video!
Welcome to Gear Heads, Val! Great tips!
Would love to see a full restore/reseason video for cast iron!
Kent Rollins has a couple videos demonstrating both. Check him out.
As Hannah mentioned in the video: see Lisa's article on the website, just search for "seasoning cast iron".
I have my grandmother's 12" cast iron she inherited when she got married. Plain and simple. It lives on my stove top. Makes omelettes, steaks, roasts, pizza. You can keep that enamel stuff.
I have Lodge, my great aunt's old Ware 9" skillet but I LOVE my Field cast iron skillets. My enameled cast iron are dutch ovens (LeCreuset). I use some form of cast iron everyday and rarely use stainless steel.
I started with Lodge pans, started using them more over non stick, then stopped using non stick all together and went to all cast iron pans, I have a nice selection with vintage Griswold and Wagner, and then modern Field, Smithey, Stargazer, and Finex.
Hi ladies. We love both Artisanal (just treated ourselves to a 10” Smithey - love it!) and have been Lodge users for years. Love the way they fry, sauté, and adore the non-stick surface.
Thanks!! You just save me a lot of $$$, I did want to buy a le Creuset, but I'm a really rough cook! I'll stick to my cast iron pans , I love taking care of them, after cooking!
GREAT video!! I LOVE my 12” cast iron pan and now I know how to keep it well seasoned. Thank you!!😊
If you need to strip all the seasoning off, you can spray your pan with yellow cap Easy Off oven cleaner (Mr. Muscle in the UK), and wrap it up in a garbage bag for a few hours or up to overnight.
The active ingredient in oven cleaner - sodium hydroxide (also called lye or caustic soda, depending where you live) - has a very high pH, and will dissolve fatty acids - even polymerized ones - into soap and glycerin molecules. Fun fact: the legal definition of soap is "the alkalized salts of fatty acids". A soak in Easy Off will essentially turn the seasoning on your skillet into soap.
Since humans are also partially comprised of organic fats, be sure to wear kitchen gloves when handling a pan coated in oven cleaner, and avoid inhaling any fumes. Unlike in actual soapmaking, not all the sodium hydroxide will be catalysed during a soak with a chunkily-seasoned pan. Even though Easy Off only contains 2.5-5% sodium hydroxide (about the same percentage used in lye baths for traditional pretzel- and bagel-making to raise the pH of the dough's surface which accelerates browning, and in certain professional hair relaxer treatments, as well; MUCH lower than the 25-50% solution used for saponification, or the 100% pure crystals sold as drain cleaner at your local hardware store), you probably don't need or want to give your hands an inadvertant chemical peel to accompany your freshly cleaned skillet!
or you can just pop them in the oven, highest temperature, for 30 minutes - 1 hour, and then wash the ash off. the seasoning will burn off
@@mimosveta well, you *can*, but exposing iron to very high temps for an extended period of time is probably a lot harder on the metal itself than a lye bath. Cast Iron Collectors, and other CI groups I've joined specifically to find out how best to accomplish this goal, do NOT recommend using high heat to strip accumulated seasoning build-ups, but they *do* recommend using a lye bath. So... You do you, I guess.
@@gigivarnum You aren't going to do anything to cast iron in a conventional 550 F max oven. You would have to put it in a specially designed pizza oven (800F temps) to affect the pan.
@@path4061 oh, you mean like the hottest setting on a home oven, the self-clean cycle? O.o
Hello! I have a used airfryer that is honestly a mess on the inside. Do you happen to know if this lye method will work for cleaning it, or will it strip more than the fat buildup and ruin whatever coating the basket has?
We'd like to see Lisa's in depth oven method. Great job Hannah!!
I was thinking we should take folks through the whole process, thanks for the feedback!
Still using my mom's 60 year old 12" cast iron skillet. Love all my cast iron.
Just in time I have 4 vintage cast iron skillets I need to season
Definitely. Would appreciate Lisa's cast iron tips.
The first kitchen ware I bought about 50 years ago was a set of cast iron skillets. They were a cheap set, but have aged well. I also inherited my grandmother's cast iron and rescued a couple more from my mother who used SOS pads on them. She just didn't deserve to own cast iron. Those old pans are slick and don't stick.
Traditional. I've been using it for 60 years. 😊
A palm sander with the right grit paper will smooth out the rough surface.
An angle-grinder with a flap-disc can as well, as would an orbital sander.
It might be worth trying.
Not really. You need something more aggressive, or be prepared to be at it all day.
@jimnyenhuis560 perhaps you missed the part about the right, or I should have said correct grit paper. Start with a little coarse, then go finer. It doesn't take that long. I did it to a newer pan that was gifted to me.
@@AmericaFirstNow Well, we had different experiences then. I've bought some antique pans since then, and there's a large difference between them and what I was able to achieve (with reasonably coarse grit) on a Lodge.
Great info! I would like to add a fourth option of buying an old skillet and restoring it if needed. Those are my favorite and less expensive most of the time.
I picked up a rusty cast iron skillet from someones GARBAGE and cleaned it up and seasoned it in 2 hours.
Today I see Aldi had a heavy 10" skillet for $10.
It's hard to beat a new $20 lodge pan unless your getting your restoration candidate for free. Vintage cast Iron with any of the famous names is very expensive. I've seen warped and rusting griswolds going for $50 and up.
I prefer my antique Wagner. It has a very smooth inside, like most older pans do.
There's a reason they cost a fortune in vintage shops. They're amazing!
Lodge fills my kitchen cabinets. Two of them were my grandmother's.
Oh wow, the timing!! I am at the moment with a enameled cast iron skillet in my hand wondering if i should buy it
My experience? Yes. I enjoy my LeCreuset very much and use it every day.
Didn't know about the artisan pan but I have cast iron and LeCreuset and get great results from each. Sometimes it depends on the food. A steak or burger will be in a screaming hot cast iron. Sautéing chicken breasts will be done in LeCreuset.
Enamel lasts many years, cast iron lasts many generations.
@@yb5515 good enough for me, no need to last more than 50 years xD
Yes. If you're going to make long simmered acidic foods. I make a tomato based chicken and rice that I'm just not comfortable making in the Lodge 12" pan.
Val is a great add to the channel! Hope to see her more!
You can use dish detergent on any of them. The reason they say not to use soap is because in the old days, lye was a common ingredient in soap and lye removes seasoning. Any properly seasoned cast iron will hold up fine using dish detergent and modern soaps.
I have a Lodge, it was my first cast iron and has held up well for years. I’ve made many cooking mistakes including a grease fire but it recovers from all of them. I’m a fan
Great video, with excellent advice. I would love an in-depth video on seasoning from scratch. Thanks
As someone who owns (what many would consider) a lot of cast iron, let me add some perspective. When she says it will take longer to make a Lodge nonstick than it does a Smithey, that's true. However, it's not $150 worth of time. The fastest I've ever made a Lodge nonstick was a week. The slowest was two months, because I didn't use it as often. I have a Lodge 10" comal that was completely hydrophobic within three weeks. It's still one of my favorite breakfast pans. I got a Smithey to the point of nonstick within three days, once. Considering I'll have these pans the rest of my life and pass them on to my children, the time difference is nothing. Smithey makes a great pan but I wouldn't bother spending the money on one unless you happen to have expendable income. There isn't a single thing I can cook on a Smithey that I can't cook on a Lodge.
As for enameled cast iron, it has its place but not as a pan. An enameled dutch oven is an amazing tool and I highly recommend one for every kitchen. However, you have to be much more careful with them. If you scratch the seasoning on a regular cast iron dutch oven or pan, it heals itself while you cook. If you scratch an enameled dutch oven or pan, it's ruined and you have to throw it out.
Edit: Also, you almost never need to re-season cast iron, if you're cleaning and storing it properly. If the seasoning starts to look uneven, you have an excuse to make something like a batch of skillet cornbread or a skillet pizza. Your seasoning will even out and you'll have a delicious treat. Otherwise, just cook with it. Our ancestors didn't spend time dithering over slight imperfections in their seasoning and many of their pans are still around today. I know. I've had a bunch of them.
Cast Iron for the win for sure as I own 3 Lodge. 1 Lodge stir fry pan .....
I have Lodge and Staub skillets. I love both but making tomato sauce definitely calls for the Staub with the glass glazing. Seasoning the Lodge can become an obsessive activity and be a lot of fun. I've stripped and reasoned mine just for fun sometimes. I also have a 100 yr old skillet that belonged to my mother, which was purchased at Montgomery Ward and is as good as new. In those days mass produced skillets were polished somewhat so this one is considerably lighter than modern day Lodge skillets. It's a smooth as glass and my go to pan for a lot of things. I love it and am very sentimental about it. I'm 82yrs old so almost as old as the pan but not in near as good shape 😂😂😂
Love these vids. Would love to see you do one on gas ranges. Want to switch to gas stove top… have no idea what I “need”.
They don't do major appliances
I have a set of Calphalon cookware I bought in 1990 before they came out with the enameled version. I still have it. It has aged very well. I learned just a couple of years ago what I was doing wrong with it. I should have preheated it on my cooktop for at least three minutes before frying eggs and the like. Now that I know that, cleaning is MUCH easier ! I think it compares to the Artisan Cook pan in all honesty. Plus it doesn’t weigh near what the cast iron pans do either. I find that very nice now that I’m in my 60’s. Course Calphalon doesn’t make the non-enameled version anymore. Also with the Calphalon, it doesn’t matter how long you soak them or if you make highly acidic food in them. They also drip dry after washing. Gee, maybe Calphalon better take another look at making these again !
I love all my Lodge skillets!
Hi Val, Great job!
I inherited a 100 year-old Lodge set that has the ridges on the bottom for stovetops from that era. Slicker than oil on a gold tooth.
We love and use our Lodge pans a lot. If I do some heavy duty cooking or frying I wash it in hot soap and water. If there is stuck on food I gently/light scrape it off.* Rinse. Dry. Then add a little oil and store it away for next time.
*Note: we also have a $25 Lodge cleaning chain. If you scour the surface with steel wool etc you’ll lose all that wonderful seasoning that’s built up.
With stuck on food, I add a half inch of water to the skillet, bring it to a boil, then let it cool enough to handle. Then anything that was stuck will scrape off very easily with minimal scrubbing or damage to the seasoning.
A good 10.5" cast iron pan by Lodge or similar is a great place to start for someone who is setting up their first kitchen. It is affordable, indestructible and you will still use it 40 years later.
I have two Le Creuset dutch ovens and two cast iron skillets. I love them all but the enameled cast iron is harder to clean and is not nonstick. I just made sous vide NY strip steaks a few weeks ago and pan seared them on my 17" Lodge cast iron skillet on blazing high heat. After cooking the steaks I just use hot water to deglaze the skillet then scrape it with a flat wooden spoon and wipe it out with a cotton cloth soaked in oil.
The whole reason I _haven't_ purchased a cast iron skillet is because of the weight. I have psoriatic arthritis and handling pans that are 8 lbs is just way too much for my hand and wrist joints. I'm now at least interested in the enamel option tho because if it's less heavy, I might be able to handle it.
They're less heavy, but not light. I just checked and the 12-inch enamel from Le Creuset is 6.75 lbs and the Lodge is 8.75 lbs, so two pounds is nothing to sneeze but but still, not light. For lightweight skillets I usually recommend stainless steel or ceramic nonstick. We tested lightweight Dutch ovens because a cast iron Dutch oven is SO heavy! Winner was stainless steel. We're always looking for testings that would help people, so let us know if there are any other pieces of equipment that give you trouble and we will add it to the list.
Yes! I'd like to see Lisa showing how to reason cast iron in the oven.
Hit flea markets, thrift stores and estate auctions. Find Griswold or Wagner Ware. Restore as needed. Smooth as silk. Good for generations!
YES Laura!!!
Great video for us amateurs cooks.
Vitreous means LIKE glass, not necessarily “derived from” glass.
Short soaks in vinegar also helps remove rust.
Thank you both for great information 😊❤
Traditional always. I will be handing mine down through the family. You use oil, but I was raised with lard. My parents cast irons are on their second generation using lard.
I love both. Cast iron for searing and sautéing. Enamel for acidic sauces and soups. I love my Field skillet the most! I use it a lot more than my Lodges. It cost a lot more but the smooth surface is great.
I have 10+ Le Creuset pieces from Dutch Ovens to Skillets.
I have never paid full retail price.
All my pieces are brand new.
There are deals if you look for them.
30% OFF is a good deal.
40% OFF is a great deal but rare.
Yes! Marshalls, TJMaxx, and Homegoods tend to have them too
I am a mechanical engineering student and have taken courses that detail the manufacturing process of casting, and the material properties of cast iron. I am no expert, but I can tell you for a fact that “you get what you pay for” does not quite apply to raw cast iron pans. They are all mostly iron with a small amount of carbon and perform the same. You are paying for the artisanal labor, not for the performance of the pan or its durability. Clearly, the enameled pans have their own thing going on which affect the price. The main thing that matters is that the big hunk of iron has a lot of mass to hold onto the heat energy put into it. Thinner walls would make the pan lighter, but whether or not that’s worth the cash difference is only up to the buyer.
If you want to save some cash and have a smooth surface to your cheapo cast iron pan, you can use an angle grinder and or some sand paper.
Taking off my formally educated hat and putting on my speculating layman hat, I think probably the bigger issue in pan “quality” is going to be heavy metal contamination. Does the manufacturer use iron contaminated with lead, for example?
I would be interested to see ATK (or a more scientifically rigorous independent testing organization) test cookware for lead content and perhaps report on some of the health implications. I’m also not trying to fear monger. It’s possible that contaminated iron is rare or that seasoning on cast iron pans prevents any potential contamination from doing you damage. I don’t know.
I had a cheap (not Lodge) cast iron skillet that I used almost daily for about 15 years that was so well seasoned, eggs glided off. I washed it in soap and water with no problem. Often cooked tomatoes in it. One fateful day it slipped out of my hands onto my kitchen floor and to my utter dismay it actually broke in two pieces. Apparently, cast iron is brittle and can break if the impact is strong enough. My pans are almost exclusively cast iron. I have found that using them several times a week or more keeps them well-seasoned. I've never oil them after use. I wash them in soap and water, scrape any food residue with a plastic scraper, kosher salt or wire brush and make sure they're dry by placing them on a gas burner until they start to smoke. I've found if I oil them instead, they get all sticky which I don't like.
I have my great grandmother's cast iron skillet that was made in the mid 1860s. I will give it up when you can pry it from my cold dead hand, and maybe not even then!
Amazing!! What an inheritance!!!
Good job Val!!
light cookware: haha humans are afraid to drop you cuz you'll get damaged
cast iron: It is not I who would be damaged.
Yiorgos!! Love to see you here, sir
I have a standard cast iron 3qt dutch oven with a 10" skillet lid -- does everything i need cast iron for -- though the particular brand I have (Tortillada) the skillet sides are only 1.5 inches, it works fine for cooking for one or two - and only cost about $40 for both pieces.
And Lodge is made in TN, USA!
Please, please, please address the shiny vs dull side of the foil…does it really make a difference and if so how???
We have my husband's father's 12" cast iron skillet of uncertain parentage. It's a beast, but it makes fantastic cornbread and frittatas (among other things).
I have a Lodge and always wanted an artisanal. Maybe one day. I've hear you can sand the Lodge smooth though I'm not sure if it makes it more non stick, some say the texture prevents the seasoning from flaking. It is true you don't want to cook tomato based sauces, it really take off the seasoning.
I've been using cast iron for 50 years and have a collection of older Wagner's and when it comes to cleaning Kent Rollins has the best method,hands down I've ever used.
Hannah is absolutely the best! I try to make sure never to miss any of her videos.
Hi Jerry!! Thank you!!! Let us know what you want us to cover next.
I love love my Le Creuset… says never heat up fast, I start low and move up the heat.
Holy crap, that shot at around 13:45 is crazy! It looks like that skillet could repel anything.
I lucked out on a Martha Stewart close out enamel cast iron that never fails and is a snap to clean. I have an ancient one as well that I use nostalgically and I also have a enamel grill pan which needless to say is a bear to clean. In addition as a tip, never submerge while hot in water, even hot water -- cast iron can and does warp.
Yeah a $250 pan from yeti, not a traditional cookware company, is absurd. Go to an antique store and pay $10 folks.
Sometimes. I walk away laughing when I see the price on some cast iron in antique stores. Go to thrift shops like the Habitat Restore or Goodwill.
Yeti bought butter pat, which made extremely well made boutique cast iron. Yeti prices aren’t particularly high compared to other boutique brands like Field, Smithey, Finex etc.
@@julianvickers that is good context to provide. Thank you. But I still stand by the fact that $250 is too much for those pans.
@@wg8304 Indeed, especially considering that a $20-30 one does the same thing.
You can also polish a Lodge to a mirror finish, then season
I bought a Lodge and did the polishing myself.
Grapeseed Oil is the best for seasoning, IME.
I've got an old lodge 13.25 skillet and it could really use a longer handle. It's pretty heavy and the little stubby handle makes it difficult to maneuver. An extra inch so I can get a good grip would be nice.
I keep hoping you guys would actually test various brands of enameled cast iron for said heavy metals but I'm still waiting for you guys to admit that they're dangerous cookware at all.
Oil does not need to be smoking, polarization temp can be below the smoking point.
Excellent video!!!! Thank you so much. I have a nice collection of Lodge cast iron pans. They've been with me for years.
I’ve been eyeing a smithey lately. I think it’s time.
Thanks Val!!! Love to see you again!!
My grandmas and mom always had cast iron to cook in. My Mom had a cast iron pan with 3 inch sides, more like a Dutch oven. She cooked everything in it. It was so heavy but even into her 90’s she could sling that pan like it weighed nothing. I called it her weight training pan.
When it comes to seasoning, if you have a carbon steel wok, just season both pans the same way. If you are accustomed to maintaining one of them, keeping the other in good condition will come naturally to you. And do not forget to season both the inside and outside of both.
I find it best to have an 8in and a 12in regular cast iron pan and have a large enamel Dutch oven. You're set for everything at that point.
Buy a lodge and use a sander to polish the inside. It works great
NOT flax oil!
Creates layers that can easily flake. Can impart odors to food. Worse on carbons steel pans than on cast iron, but for the most folks it’s easier to use any fully refined oil versions of sunflower, canola, regular vegetable oil, etc. (but I’d never actually cook with them). The BEST choices are usually avocado and grapeseed. But they MUST be refined.
NEVER USE: olive oil, butter, coconut oil. Fine to cook with those, but not for actual seasoning.
Hey thanks for the seasoning advice. I’ll do so from now on🤗
I have found this to be true, My cast steel pan always was flaking back when I was using flax. Canola has the second most amount of the specific oil compound that polymerizes, and you can get a gallon of it for the same price as a tiny bottle of Flax
the only other use for Canola oil? Fire starters made out of waxed cardboard cartons and newspaper
I have both cast iron and enameled cast iron. I love my pans equally. Enamel I use for dishes that are acidic. I'm team Staub.
I have both Le Creuset and Staub, and staub is nonstick went heated properly and oiled.
Love my cast iron pans!!