I'm genuinely surprised Food Theory hasn't done a Cast Iron pan specific episode. Literally everyone I talk to has their own way of cleaning, seasoning, and maintaining it and it all "works" for them. Soap? No Soap? why? Salt? Oil? the Cast Iron hole is endless. This is almost it, but it doesn't cover the cleaning at all and I'm more curious of a "vs" episode using the common ways to truly prove the best.
I feel like Santi is finally evolving into another dad on TH-cam who gives us helpful advice and guides us through things that can help us in our everyday cooking. Thank you Santi!
Honestly, I think that was always the fullest potential for this and Style Theory. They just brim with practical application and I think it's great they can bring the science with them!
@@Night_birb Santi is just getting back at Tom for showing him up during the James Bond episode. And to be honest, I don’t think he’s met the quota yet.
As someone who is trying to break into the world of being a chef, without going to school for it, its always comforting for me to see someone who has "made it" through their own methods.
I'm no chef, but I feel like I've learned a lot about caring for my cookware over the past couple months. It took me 2 years to figure out how to properly season and clean my cast iron skillets. I had a rust crisis like 2 months ago and spent a whole day trying clean the rust off of my cast iron reversible griddle with soap and water. Then I discovered the vinegar method and and chainmail scrubbers, and ohhhh boy do my pans look better than ever! They shined like new after I reseasoned them with avocado oil. I haven't had any rust since. I also discovered that day that you can use the vinegar method to clean rust off of stainless steel knives too, and that made my life SO much easier. My husband keeps putting our knives in the dishwasher and they keep getting difficult rust spots, but now I know how to deal with them for cheap!
4:53 It warms my heart to see that Santi is a Yugioh fan. I know that Lee has hinted at doing a Yugioh episode down the line, but when he does, I hope there’s a section where the members that play it list their favorite decks. Oh yeah, and the rest of the episode was good, too, I guess.
Frankly I found that even fried eggs, let alone omelettes, can be made very easily on simple stainless steel, and you don't really need to test for that Leidenfrost effect. Lightly oil the pan, heat it on medium, and when it is hot enough to subtly sizzle put the eggs. An omelette might even be able to slide on its own without manually detaching it first, while for fried eggs you will simply have to slightly detach them with a spatula when the bottom part is cooked enough - if you haven't burnt the eggs into the pan they will detach very cleanly. I mostly fry in olive oil, but putting a tiny bit of butter (as in swiping the pan with the butter stick, it's probably not even a gram of butter) could help further with fried eggs.
Yo Santi, this intro was AMAZING! I think you could do so much more with this! Maybe a video like "should you salt your pasta or your sauce?" or idk just some basic things about cooking. I cook a lot, but I have absolutely no idea what I'm doing, so a little bit of help from your side would be worth a million bucks!
I honestly had no clue what santi was talking about but i love food theory the most out of all the theory channels and I like how Santis made food theory his own so I continued to watch anyway also tom and santis rivalry is very funny and entertaining to watch tom needs to slander him back and also calling all compilation makers we need a compilation of their rivalry
my pans are the cheap amazon ones, but they are non-stick, if I ever get some fancy cookware then I'll season them properly, until then I'll just use canola oil/cooking spray/butter/olive oil to cook everything in.
Monomers aren't "small chains," they're the PIECES that the polymers get built out of. Mono means "one," it's ONE subunit. Poly means "many," it's a CHAIN of those units.
Hey man, from one self-taught kid who learned to cook and love food because parents did do a very good job of it to another, congrats on getting where you are. That's pretty awesome! Edit: I don't think I've ever heard from any other source that if the oil on your pan is smoking during the seasoning process, then you're not getting the polymerization you want from it. I'm fairly frustrated, but also grateful you made this video! Thank you!
I know the science says you don't need to clean your cast iron plans, but my germaphobia mixed with my ADHD means I despise hand-washing pans, but would love a nice, chemical-free pan that's dishwasher safe. I'd love an episode looking into the different pan materials, how well they cook, how you clean them, etc.
I absolutely do not believe you don't have to clean cast iron. This is exactly why I refuse to buy a piece of cookware that seems to require way too much upkeep.
@@jordyboy62 Upkeep that a lot of people have no time for now a days. My grandmother could do it but that was because she stayed at home. These days, everyone needs like two jobs just to get food on the table.
Food Theory (Or MORTY) suggestion: Can we have a monster hunter (world, rise, wilds,etc) food theory, about how much the protagonist eats and if it does, in fact, helps in a hunt against the giant beasts?
I think i'm saving money BY BUYING FROM A GROCERY STORE, Instead of 249$, the only way to convince me to buy from Made In is if the pots & pans cook FOR me
OH MY GOD!!! THANK YOU!!!! I've been trying to find out how to season my siblings pan, for ages, but my older sibling doesn't quite know how to season the pan either, and our first attempt to season the pan resulted in smoking the entire house, leaving my older sibling freaking out about our cats' health, my dad keeps saying he will teach me, but he keeps forgetting and getting busy with other stuff, and every. single. TUTORIAL! I found. Would not explain the REASONS or RULES OF THUMB for using SUBSTITUTES!!! Thank you for making this video! I've been needing this so flipping bad! YOU ARE A LIFE SAVER!!!
honestly pretty good informational video santi, though the ad breaks were rather deceptive, and the captions are broken around 7:00-8:00 playing the ad read again😢
Uh, guys? Your captioning is broken. I think you used a version of the script that didn't include the sponsor at 2:22, 'cause all of the captions starting at that point are totally outta sync.
Imagine you hear about a new neighbor that moved from the other side of the country and the first thing he does when you see each other for the first time after meeting you is ask if you have any pans you never take care of
Honestly, if the pan was that beat-up and gouged, I would be tempted to have it sandblasted and powerwashed first to deep clean it and loosen any flakes without removing the pours.
I place my clean cast iron in my preheated oven, then I turn off the oven. My Dutch oven lives in the lower oven, my skillet lives in the bread oven above that.
Gonna ask for this one again: Do doughnuts *really* go well with coffee? What's the reason why, why not, and how did this common belief come to be? As well, are there other baked items that go just as well as, or are even better than, doughnuts and coffee?
But Santi, how do I clean my now seasoned pans? 😭 Soap and water? Or will that ruin the seasoning? What about allergy wise? Let’s say someone is highly allergic to soy and they can’t use soybean oil for example (aka vegetable oil), presumably they wouldn’t be able to eat food cooked in a soybean oil seasoned pan? Or what if they’re allergic eggs and eggs have been cooked in the pan, how would you ensure it’s cleaned well enough without stripping the seasoning to make it safe to serve them food from the pan? These have been my main concerns about seasoning my pans
Can't speak for the allergies, but something common I've seen and done for cast irons is after cooking, using some oil and kosher salt, with a towel almost wiping the entire pan a few times. The oil acts like a lubricant and the salt as an abrasive to scrape food off. Salt is softer than steel wool but harder than a sponge. So you protect the seasoning but remove anything still on there.
Oh thank goodness someone explained this in a way that made sense, but there's a couple details that are left out: Is this something you should do for every kind of pan? Basically anything that hits the stove top regularly? Would it in any way benefit things that actually go into the oven as well, since stuff likes to stick to cookie sheets and what not too. A more important question, in regards to putting your pans into the stove to cook them for a bit, what if your pan has a rubber or silicone handle? Most of my pans have these obnoxiously thick presumably silicone handles (one of which makes one of my pans actively dangerous to use due to it's poor balance) and I would want to be sure that baking them wouldn't cause any harm. I doubt it would, since silicone handles high temperatures like a champion, but it's something that's worth getting confirmation on. :D
I worry this series is straying away from Theory now … because if you *can* do it then it’s not a Theory is it? 😕😕😕 Thanks for the tasty new Theory, Santi and *please* go hug your furbabies all 💙🐱💙 (Love and miss you always my Twinkle, who went to Rainbow Bridge on 3rd November)
So, since seasoning is basically a layer of oil baked into the pan and soap is a surfactant, should you then not wash a seasoned pan? How do you keep it clean then?
Check out the Carbon Steel Collection and Made In’s other cookware by using this link to save on your order ► madein.cc/1124-foodtheorists
Cool
Everyone saying first in the comment section but they arent first.
HELLO INTERNET
i didnt watch video i just wanted attention (;
The captions starting at 2:22 are ahead, I‘m not sure why but it would be cool if you could fix it :)
You forgot to mention that you should never do this to a non-stick coated pan such as teflon pans as it will ruin the pan!
For a while I wasn't able to get uncoated cookware and it got me so mad
@@Dwaggiemorph who cares about the pan? The coating will release toxic gases at that heat!
Why should he? it's a 12 Minute commercial for their sponsor.
Reminder to not use metal utensils for non-stick pan, otherwise you'll scrap on those coating and get it into your food
I'm genuinely surprised Food Theory hasn't done a Cast Iron pan specific episode. Literally everyone I talk to has their own way of cleaning, seasoning, and maintaining it and it all "works" for them. Soap? No Soap? why? Salt? Oil? the Cast Iron hole is endless. This is almost it, but it doesn't cover the cleaning at all and I'm more curious of a "vs" episode using the common ways to truly prove the best.
Came to write this only to find you already had!
MinuteFood has a few videos about how to care for them!
I love the ongoing lore of Tom and Santi's beef. Their rivalry needs a compilation
I think it may be on Ticktock
"you're a chef alright, just not a master chef"
"oh yeah? What's the difference?"
*_"PRESENTATION!"_*
splatoon mentioned! 🔥🔥🔥🔥🔥🔥🗣🗣🗣🗣🗣🗣🗣🗣🗣🗣💯💯💯💯💯💯💯💯💯💯
@@GalaxiewolfdachickenThat's Megamind
You mean absurd prices?
@@pzyummer I assume they're talking about my pfp.
Megamind is a great movie.
I feel like Santi is finally evolving into another dad on TH-cam who gives us helpful advice and guides us through things that can help us in our everyday cooking. Thank you Santi!
Honestly, I think that was always the fullest potential for this and Style Theory. They just brim with practical application and I think it's great they can bring the science with them!
0:57 The Tom slander actually has me dying, Tom needs to fire back on game theory lol
@@Night_birb Santi is just getting back at Tom for showing him up during the James Bond episode. And to be honest, I don’t think he’s met the quota yet.
@@michaelnelson1127oh yea 😅
@@michaelnelson1127 lol i forgot abt him showing up there!
9:43 Santi chill out 😭 🙏
Fr
As someone who is trying to break into the world of being a chef, without going to school for it, its always comforting for me to see someone who has "made it" through their own methods.
I'm no chef, but I feel like I've learned a lot about caring for my cookware over the past couple months.
It took me 2 years to figure out how to properly season and clean my cast iron skillets. I had a rust crisis like 2 months ago and spent a whole day trying clean the rust off of my cast iron reversible griddle with soap and water. Then I discovered the vinegar method and and chainmail scrubbers, and ohhhh boy do my pans look better than ever! They shined like new after I reseasoned them with avocado oil. I haven't had any rust since.
I also discovered that day that you can use the vinegar method to clean rust off of stainless steel knives too, and that made my life SO much easier. My husband keeps putting our knives in the dishwasher and they keep getting difficult rust spots, but now I know how to deal with them for cheap!
Santi moving to Florida and saying jit now is hilarious 😂
Good, I didn't mishear! Also I only caught that Santi moved to FL thanks to the Flanigan's cup 🤣
That intro seemed really specific. Got something to tell us Santi
Wow! If my house weren't ashes from trying to cook last night, I'd totally try this out!
Santi can you do a theory about cup mac and how much you should ACTUALLY fill it? its always spilling over or gets clumpy because i fill it low!
I’m glad food theory has gone from exposing restaurants and trends to being a guide for how to improve your own cooking of food.
4:53 It warms my heart to see that Santi is a Yugioh fan. I know that Lee has hinted at doing a Yugioh episode down the line, but when he does, I hope there’s a section where the members that play it list their favorite decks.
Oh yeah, and the rest of the episode was good, too, I guess.
Santa should have used Jaden Yuki as the funny joke of polymerization
i was puzzled by this comment for like 20 seconds just because of the santi typo epidemic
The science behind seasoning is so cool-it's like creating a custom nonstick layer. 🛠
Frankly I found that even fried eggs, let alone omelettes, can be made very easily on simple stainless steel, and you don't really need to test for that Leidenfrost effect. Lightly oil the pan, heat it on medium, and when it is hot enough to subtly sizzle put the eggs.
An omelette might even be able to slide on its own without manually detaching it first, while for fried eggs you will simply have to slightly detach them with a spatula when the bottom part is cooked enough - if you haven't burnt the eggs into the pan they will detach very cleanly.
I mostly fry in olive oil, but putting a tiny bit of butter (as in swiping the pan with the butter stick, it's probably not even a gram of butter) could help further with fried eggs.
Yo Santi, this intro was AMAZING!
I think you could do so much more with this! Maybe a video like "should you salt your pasta or your sauce?" or idk just some basic things about cooking.
I cook a lot, but I have absolutely no idea what I'm doing, so a little bit of help from your side would be worth a million bucks!
The unnecessary attacks towards Tom is why I get up in the morning. Love you Tom 0:58
The Santi Tom rivalry continues
I honestly had no clue what santi was talking about but i love food theory the most out of all the theory channels and I like how Santis made food theory his own so I continued to watch anyway also tom and santis rivalry is very funny and entertaining to watch tom needs to slander him back and also calling all compilation makers we need a compilation of their rivalry
santi saying “jit” caught me off guard😂😂
i did a whole double-take, did he actually say that
@ i rewinded twice twin he definitely said it😭🙏🏽
Ik I was so confused
I wish you did more electric stove tops examples!!!
my pans are the cheap amazon ones, but they are non-stick, if I ever get some fancy cookware then I'll season them properly, until then I'll just use canola oil/cooking spray/butter/olive oil to cook everything in.
Monomers aren't "small chains," they're the PIECES that the polymers get built out of. Mono means "one," it's ONE subunit. Poly means "many," it's a CHAIN of those units.
Man I love Yugioh references
The Tom slander is crazy
Hey man, from one self-taught kid who learned to cook and love food because parents did do a very good job of it to another, congrats on getting where you are. That's pretty awesome!
Edit: I don't think I've ever heard from any other source that if the oil on your pan is smoking during the seasoning process, then you're not getting the polymerization you want from it. I'm fairly frustrated, but also grateful you made this video! Thank you!
Who doesn't oil their pan you literally have sprays for that
It's also about the heat treating pro cess. He talks about it towards the 2nd half of the video
B A B Y O I L
I love the continuous rivalry between Santi and Tom. The hosts really are like siblings
Finally not a Law Theory episode but a Food Theory episode, lets' gooo
3:30 food theory: You eat your frying pan!
2:33 Is it Rapunzel approved?
I know the science says you don't need to clean your cast iron plans, but my germaphobia mixed with my ADHD means I despise hand-washing pans, but would love a nice, chemical-free pan that's dishwasher safe. I'd love an episode looking into the different pan materials, how well they cook, how you clean them, etc.
Yes, please!!!
I absolutely do not believe you don't have to clean cast iron. This is exactly why I refuse to buy a piece of cookware that seems to require way too much upkeep.
@@jordyboy62 Upkeep that a lot of people have no time for now a days. My grandmother could do it but that was because she stayed at home. These days, everyone needs like two jobs just to get food on the table.
Happy Thanksgiving chat
9:39 santi is roasting his friend for no reason 🤣
This feels very authentic, and I love it
Today's Fact: The longest living organism on record is a quahog clam named Ming, which lived for over 500 years.
Trees???
No shells
@@niklasaigner2653shells aren't organisms
That’s…
just wrong…
It’s a tree on a mountain
Oh God Charlie's fact man is leaking out of containment
Happy thanksgiving 🦃🍽
im a self proclamed chef and im impressed by the results. thanks santi for the tip. ill keep that in mind for my next meal
Food Theory (Or MORTY) suggestion: Can we have a monster hunter (world, rise, wilds,etc) food theory, about how much the protagonist eats and if it does, in fact, helps in a hunt against the giant beasts?
I think i'm saving money BY BUYING FROM A GROCERY STORE, Instead of 249$, the only way to convince me to buy from Made In is if the pots & pans cook FOR me
Brooo the Tom slander is so funny 😭😭 I love their rivalry
food theory is so peak
Where I live, "peak" is slang for "bad"
Glad to see I'm not the only one with Yu-Gi-Oh on my brain lately.
It's funny that could cook better than his parents when he was a child
Me when food theory makes a "selfish " video of something I can use as a skill instead of m&ms cannibalizing each other:😢
Yeah like where’s the food mascots commiting war crimes? I don’t need this! /j
Im about a minute in and YES. MORE OF THIS PLEASE
Santi is what we call Santa Claus in Cork, Ireland
OH MY GOD!!! THANK YOU!!!!
I've been trying to find out how to season my siblings pan, for ages, but my older sibling doesn't quite know how to season the pan either, and our first attempt to season the pan resulted in smoking the entire house, leaving my older sibling freaking out about our cats' health, my dad keeps saying he will teach me, but he keeps forgetting and getting busy with other stuff, and every. single. TUTORIAL! I found. Would not explain the REASONS or RULES OF THUMB for using SUBSTITUTES!!!
Thank you for making this video! I've been needing this so flipping bad! YOU ARE A LIFE SAVER!!!
The beginning is so real
3:59 where ad ends
honestly pretty good informational video santi, though the ad breaks were rather deceptive, and the captions are broken around 7:00-8:00 playing the ad read again😢
Heads up, the captions get desynced from the video because of the ad for the pans at 2:22 and they stay desynced for the rest of the video.
Wow! That’s amazing!
1:19 please dont ever say that again and this is coming from someone who is from flordia😂
As a life long Floridian I agree. Bruh ain’t been here long enough to say that 😂
I rewinded ts twice to see if I heard correctly 💀
Now you need a follow up on how to maintain and clean your seasoned cookware to keep that seasoning
Uh, guys? Your captioning is broken. I think you used a version of the script that didn't include the sponsor at 2:22, 'cause all of the captions starting at that point are totally outta sync.
At this point I have an entire branch of my brain just to store information from Food Theory
HA! Jokes on you Santi, I have Tinnitus, so I won't hear your voice whispering at all!
Nothing like eating lunch and watching food theory🎉🎉🎉🎉🎉
good video, haven’t even watched yet I just know
SEE MOM?!?! Santi IS my friend he says so right here!!! 🤩😤🥹 0:20
I feel like Santi is the theorist everyone would want as a friend
santi is all our friend :)
subtitles are not synced up with the video
I hope we get to see the finale to “food theory on the road” soon it's been some weeks and it still hasn't come
When is the chipotle pokè sequel
New theory idea: what foods don't taste gross after brushing your teeth?
Imagine you hear about a new neighbor that moved from the other side of the country and the first thing he does when you see each other for the first time after meeting you is ask if you have any pans you never take care of
3:20 santi saying my real name was not what I was expecting today😭🤣
Food theory is da best!!!
YES
Santi lives in Miami now
Guga Foods lives in Miami
Santi runs Food Theory
Guga is known for his wild food experiments
*I need a collab*
before cooking, just rub salt on the surface while the pan is hot and that would do the trick for pans that does stick
Master santi, Teach me the ways of cooking.
I have ALWAYS wanted to learn how to do this!!
Wow, I needed this episode
but a couple of questions how do I know when it is well seasoned and how long between seasonings?
Honestly, if the pan was that beat-up and gouged, I would be tempted to have it sandblasted and powerwashed first to deep clean it and loosen any flakes without removing the pours.
PLEASE save me from burning my food, I’m ready to become a master chief 🤣😭🤣
I have copper core, stainless steel Lagostina pts and pans.
I'll stick with them.
I place my clean cast iron in my preheated oven, then I turn off the oven. My Dutch oven lives in the lower oven, my skillet lives in the bread oven above that.
The captions don't take the sponsored segment into account, great video though
Me with no oven: Awesome, thanks Santi!
How do you wash the pan. Will the seasoning stay on, or will you have to do it again.
Gonna ask for this one again:
Do doughnuts *really* go well with coffee?
What's the reason why, why not, and how did this common belief come to be? As well, are there other baked items that go just as well as, or are even better than, doughnuts and coffee?
Yay, love the videos Santi 💛💛🥳
is a plane? is a bird? no are the food theorist fan coming to see a new video before the bell send the notification.
Glad to hear I've already been doing this, no steaks hit my pan until a good slab of margarine has coated it
HOW DARE YOU SAY US BRITONS HAVE PROBLEMS WITH SEASONING!
But do you wash the pans after seasoning, or will that wreck your hard work?
socks to bed = better sleep quality😅😂😅🎉😅🎉😅😂
Food theory idea: how heavy would all the candy in willy wanka be?
9:36 im suprised santi has friends
Love the LoreFi in the intro
But Santi, how do I clean my now seasoned pans? 😭 Soap and water? Or will that ruin the seasoning? What about allergy wise? Let’s say someone is highly allergic to soy and they can’t use soybean oil for example (aka vegetable oil), presumably they wouldn’t be able to eat food cooked in a soybean oil seasoned pan? Or what if they’re allergic eggs and eggs have been cooked in the pan, how would you ensure it’s cleaned well enough without stripping the seasoning to make it safe to serve them food from the pan?
These have been my main concerns about seasoning my pans
Can't speak for the allergies, but something common I've seen and done for cast irons is after cooking, using some oil and kosher salt, with a towel almost wiping the entire pan a few times. The oil acts like a lubricant and the salt as an abrasive to scrape food off. Salt is softer than steel wool but harder than a sponge. So you protect the seasoning but remove anything still on there.
Love food therory! ❤
Oh thank goodness someone explained this in a way that made sense, but there's a couple details that are left out: Is this something you should do for every kind of pan? Basically anything that hits the stove top regularly? Would it in any way benefit things that actually go into the oven as well, since stuff likes to stick to cookie sheets and what not too. A more important question, in regards to putting your pans into the stove to cook them for a bit, what if your pan has a rubber or silicone handle? Most of my pans have these obnoxiously thick presumably silicone handles (one of which makes one of my pans actively dangerous to use due to it's poor balance) and I would want to be sure that baking them wouldn't cause any harm. I doubt it would, since silicone handles high temperatures like a champion, but it's something that's worth getting confirmation on. :D
I worry this series is straying away from Theory now … because if you *can* do it then it’s not a Theory is it? 😕😕😕
Thanks for the tasty new Theory, Santi and *please* go hug your furbabies all 💙🐱💙
(Love and miss you always my Twinkle, who went to Rainbow Bridge on 3rd November)
So, since seasoning is basically a layer of oil baked into the pan and soap is a surfactant, should you then not wash a seasoned pan? How do you keep it clean then?
2:23-4:00 Is it just me
Or did the subtitles skip the ad
Glad to learn more about cooking!