I love your videos, but as a vet I love your endings. Your the reason young men still serve. Someone appreciates us. Thank you Kent and Shan for what you do.
That’s better. No more missing file. Now, I can fully understand what you were talking about as far as the salt scrub goes. It makes sense now. Thank you for the quick tip videos and the full cook videos. Very much so enjoy them all.
I'm an Okie, but haven't been there for longggg time. Spent 27 yrs flying in the US Coast Guard. Seen lots of God's Country and met many fine folks! Just found you and been sitting down watching your videos and bits of wisdom. Makes me think about my younger years and I thank God and my Dad for those years of valuable years of education, which I passed to my daughter and granddaughter. Anyway, I enjoy your down home way of educating young people and allowing us older folks to reminisce our younger days. I heard you mentioning seasoning cast iron and oils you use. Thought I would mention one many haven't heard about. Olive oils and other types have smoke points, which you said something about temps. Olive and other oils usually smoke or burn around 350 degrees and will turn to trans fats at that point. Macadamia nut oil will cook to 450 degrees before smoking point and will not turn to trans fats. It also has omega 7 which signals your fat cells to release fat to use for energy. Diabetics need that to happen, because insulin causes your blood sugar to be stored as fat. Kind of a circle of futility if you are trying to lose weight. You can take by a spoon, slight buttery flavor too. Helped me lose 70 lbs in 3 months and get off insulin. Cured myself and my doc was at a loss for words 6 months after I had seen him last. That was back in 2017. I also fasted 18 hrs a day and ate one meal at noon and 5pm snack of fruit and vegetables. Nothing after 6pm til noon next day. Quit sugars, carbs (except fruits), and all processed foods and anything with ingredients I couldn't pronounce. I can eat most all of what you cook, which is good I grew up eating. Never remember seeing too many fat people in the country, but saw some when we went to town
In the late 1980s I was told that the best way to season cast iron was to put oil and salt on it while it heats. I did it to one small skillet, and it is still the best non stick pan I have. I don't put salt on them anymore but that little skillet is still to this day the best pan to fry an egg with. Thanks for sharing your knowledge with the rest of us and I'll see you down the next trail.
@@emilyjade3558 Hi Emily. What I did all those years ago was put oil in the skillet like we all do now, and then sprinkled salt on the inside bottom of the pan. I think I baked it for around an hour at 350. When it had cooled, I rinsed it with warm water and used it as normal. All I ever do with it now is re-season after each use. There are no pits or other blemishes on it at all. I hope this is helpful Emily.
@@medievalknight2004 Thank you so very much for responding! Thank you for the instructions, I will try that out with one of my skillets, it's too small and shallow to fry bacon/chicken etc. but it is perfect for a few eggs in the morning but would love it to be a bit more nonstick. Thank you again and take care!
I used this technique and saved my grandmother's old lodge cast iron pan that she gave to me. Now it's frying up eggs and steak for breakfast each morning, best food I've ever made! Thank you Kent!
Thank you sir for all the tips, and tricks. My wife has a bunch of cast iron in the shed that we want to bring back out into the kitchen. We bought a glass top electric stove/oven 2 yrs ago and was afraid to use it on it. Now after watching several of your videos I want to learn how to properly use and take care of them. The wife is excited to see me get into it. I grew up on a large cattle ranch in northern B.C. Canada and my mother always used cast iron. Sure miss the country. My travels have brought me to Memphis TN, and would be honored to meet you one day. I sure miss the days of the ranch, and I want to show our 12 yr old daughter the country life even for a visit one day. Thanks for your help and encouragement. Dave, Brandy-jo and little Grace.
He'll me and my wife just moved back from the country a few months ago had to get an apartment here in the city I'm sure my neighbours don't like me season in my cast-iron and are convection 11 but let me tell you boy I get it done we smoke that building out thanks for all your great videos guys and my hats off to you and yours thanks for all the blessing
Flaking can also happen if you cold water douse your cast iron while its hot. I did it once because I'm used to using a wok and boy did it cost me some time. Thank you for the great tips as always!
Mr Kent, Milton from Southern North Carolina. 6:10 in the am cold and cloudy, 2022/01/17. Good talk here. I have even used damp dirt and a small piece of brick to clean a pan that looked ready for the junk yard. Upside down is the ticket and a very small amount of oil, enough to coat. You are very correct here - I re-season regularly and my cast iron thanks me by slide out of the pan great food. Cast Iron and home made biscuits, nothing better. Thanks Mr Kent and Mrs. Shan.
Clear and simple? “ The viscosity and the perpindicarture mass of the circumference of the world and gravitational force makes the oil go which way.” So great I cam across this. I just had issue with inside of too rough and flaking. I heated it on grill until it blistered then scrapped it smooth. I’m reseasoning now. Plan to try you salt method on top side of #16 pot that is doing just what your pan was doing. Thanks for all your videos. I enjoy them so much. I ordered your cook book last year and have tried a few recipes. Trying to learn more fire/coal cooking. Thanks again and keep them coming.
I signed up for the emails and got the 'guide for smoothing cast iron" PDF. I Got a cast iron pan from an ex and never really used it. It was 'new' as in never used. I followed your tips. I put it through 4 oven cycles then fried some chicken fried steak in it. It still has a little bronze color to it, but the finish is as slick as a baby's bottom. Thank you so much for giving me my new favorite kitchen item.
Thanks, keep it off the floor, great advise. Might have to explain to some of your folks about harness leather. OH NO, if you have to explain that, they just wouldn't get it. But we are a pretty smart group since we are watching you guys. God Bless and stay safe.
We are from south texas but until i found your channel i really was not into cast iron. My significant other likes to cook. Thanks to all your great tips and tutorials we now own a full set of Smithey cast iron. Great cookware. The cat fish is frying in it as i watch this video ( kent's fried catfish recipe) . I agree that nobody is going to fight over the teflon when you are gone...
Such a breath of fresh air, this channel is. Love all the tips!! My husband is currently stationed in Japan, so i have so much time on my hands as working here is more difficult...i have been doing so much cooking exploring!! These are wonderful videos. I thought i was good on caring for my cast iron however i have learned much today from you!! Thank you soooo much for being so entertaining and "to the simple points". ❤
Have flaking on my old 10 inch round flat skillet that I have used for over 40 years for my pancakes and omelets. The flaking is on the bottom where I cook. Will have to try the salt method to see if that works. Will try Kosher salt that I have used b4. Thanks for the tip and keep up the videos.
Nice. BTW thanks for an older video on stubborn staining. I used the steam method. While the pan is hot, run the hot tap to max temperature and clean it out right there. Once I get the particulate and grease off I set it upside down in the sink and clean it out with salt before the usual reseason maintenance. My skillet hasn't seen any dish soap since!
I just served a Italian loaf of bread made from scratch along with a delicate chopped southwest salad. Tomorrow I’m cooking a stew in a cast iron skillet. Yummmm…
I've had three lodges and they were all terrible. None would take seasoning. My more expensive GreaterGood skillet was a bit better, but it won't take seasoning.
Bless your Heart! Thank you!!! I have a couple that are flaking and had NOOOOOOO idea how to take care of it. This'll work. By the way, I have a square cast iron skillet that my Granny used to make cornbread and biscuits in. She gave it to me when I got married. I am 71 so that tell you how old that skillet is. She had it long before I was born. Have a great day
Kent, love the channel. I have 2 skillets and a dutch oven from estate sales in the kitchen oven right now with avocado oil on 'em because of you. One of the first purchases I made as a youngun after moving out of the house in the early '80s was a vintage 12 inch iron skillet from a thrift store. Nowadays, I have all sorts of iron I don't really need... all USA made, of course. I find it ironic that this old west cookware is just as compatible with my ultra modern induction cooktop as it is with a campfire. I have your cookbook on order because I like your videos so much. Keep it up.
Ever tried using clarified butter? I use it once a week and triple season upside down at 450F, because the smoke point is 483F for clarified butter. It usually comes out very smooth and is very non-stick. I do this because my grandma did it that way for 70 years with the same pan. It's a Wagner. Stay well.
I LOVE my cast iron. I wish I learned about it earlier in life. I love that nothing sticks to it and it’s virtually indestructible. Thanks for the video.
One thing I've found in all my time using cast iron: if my seasoning is bad, I can take it off pretty well with a light brush with steel wool. But, if my seasoning is good, that same steel wool won't even scratch it. Just one way to check whether or not your layers are still good or if you need to pop it back for a seasoning.
Kent, sure love your videos. We picked up your cookbook down in Elko at the western folk life center. Would love to run into you and Shan at the next cowboy poetry event. God Bless you and yours!
I've learned to appreciate stainless steel brillo pads. They take care of the flakes and then some. I bought a 3 pack over a year ago and am still on the first one. I use my cast iron wok almost daily. After several years it has become smoother than a baby's bottom.
I appreciate the tip on taking care of the cast iron skillets and dutch ovens and I appreciate it and will remember it when cleaning my pans. I hope you, Shannon, and your taste testers are having a great new year and it gets even better.
You just answered a little prayer, cousin Kent! I finally got the courage to buy a cast iron skillet before Thanksgiving, and I love it.. but I was intimidated about scratching it, so haven’t used it as much as I want to because of cleaning concerns. Now I know from someone I actually trust to Know! Many thanks 🙏 and blessings!
The more you use it, and keep it seasoned after each use, the easier it becomes to clean up. In a years time, you will be a pro and it'll be easier to clean. Before long, all you will need is some hot water, and a scrub brush / scrubby pad, and Boom its done. We use our cast iron (on our glass top stove) every day. My wife loves it better than her fancy non-stick pans!
My passed down skillet had decades of cooking and seasoning in it. I couldn’t get rid of the black flakes and metal taste. I took 80 grit sand paper and a palm sander to it (not real aggressive) seasoned it and works great.
Your advise helped me salvage my cast iron dutch oven that my ex-wife ran through the dishwasher about 16+ years ago. I tried cleaning it and reseasoning it many times over the last decade and a half, to no avail. You said to soak it in white vinegar. Worked like a charm. Thanks! Soaked it, scoured it, reseasoned it and now it's good to go!
I just got my cast iron from a second hand sell and I was worried about that film that comes off on my rag. Thanks for covering that for us too! God Bless You TOO!
Thanks for the tip! Now, what do you do with the tops to them Dutch ovens? Seems like I spend most of my time fixin them things after cooking something that steams. I can just send them in if you need video content then y’all season them and send ‘em back! Lol. Appreciate y’all and what you do.
Great video, and the tip to invert the pan while in the oven was great! I actually use a chain-mail scrub on occasion made specifically for cast iron. I first saw it on America’s Test Kitchen and it works great! It basically burnishes the pan and gets up any residue that may be there.
I just found your channel I always loved old-fashioned ways my granny was really in the country medicine and she helped deliver babies with a daughter or double shot of whiskey and she just knew a lot of remedies like to do with honey and and she had the kind of hunting with the wax in it too that's what we got instead of chewing going which was better for her she said but it just brought back some good old memories and and I just love your channel so much I'll tell my friends about it too because some of those cures really work good as I know I made the vinegar water about a third water and 2/3 vinegar also is good for disinfecting your hands my husband and I have you set for years love your channel very much God blessings and I really appreciate it you do the veterans right cuz my son was in the army by elite medic he took care of some pretty harsh things that happened with war we don't well I do but some people just do not respect the veterans enough good and I'm a Christian and SDA and we do believe in if people want to sign up and go to war they should be able to do it and not be ridiculous God's blessings to you and yours 🙏🏻💜🇱🇷🥰🏄🏼♂️♥️🐱🙏🏻💜🙏🏻💜🙏🏻💯
Thanks for the great tips. I don't know if what's going on with my cast iron is unique but have you thought of accepting pictures of viewers' pans and give specific tips on how to fix? Mine is bad, maybe the worse. But you can also receive pics from viewers that have followed you directions and have great looking pans. May be a great way to connect to the people who love your videos. Thanks for being you.
Sunday past time is perfect for reviewing your videos, you are so right and for ordering supplies from your web site. Always learn more and they do help you be a better cook if you know your cast iron condition. Cooked two steaks in the stargazer tonight, absolutely delish. Thanks for creating this great series.
Cowboy Kent I can't thank you and Shannon enough for all that you do. I really enjoy every single one of your videos. I really learn a lot from you both as well as from your taste testers. Thank you so much.
Thanks!!!! The very first thing I cooked on my newly-seasoned skillet was Spanish rice with tomato sauce, so it flaked RIGHT off!! Ha ha, lesson learned!
Thanks for the video. Mine is flaking off the bottom and is growing. I iron is 1 1/2 years old and is used 3 -4 times a week. Had a great seasoning till now. Maybe it is the chili I use cooking eggs?
Thanks for all your videos, Kent. Your cast iron "reviews" and maintenance prompted me to expand my single skillet into several. I'm still a lousy cook, but cast iron cleanup is a breeze, your recipes are fun to try and even my failures aren't really all that bad (just don't ask anyone except me). Gotta remember your advice to avoid dumping stuff on the floor though -- _kidding! ;-)_
Thank you for your other video on sanding off the rough factory seasoning! Before I saw you do it I thought I had another crazy idea that nobody would dare to do 😂😂
I love all your videos. You inspired me to get and use cast iron. Now, I use your recipes in my wonderful cast iron and I'm not afraid of it anymore. All I need yet is a Dutch oven. lol Thank you for all you do! God bless you and Shannon and all your 4 legged kids.
Kosher Salt has been my method o cleaning my iron pan for years. I bought it at $5 and needed TLC. The salt removed flaky bits and with use and care it also cleaned the stuck-on, cooked on bits that coated the sides. Patience, use it, clean it and prep it and it will be fine
This was great! You have the best teaching videos on how to care for cast iron cookware! Thank you for sharing your experiences and knowledge regarding these beauties. Makes perfect sense to turn that pan upside down in the oven.
Since your other video got deleted because of the missing file - I consider myself a cast iron expert (at least close) and I have 2 x 100 year old cast iron skillets I inherited from my grandmother and they have a build up of food about 1/4 inch thick on the sides and bottom (its THICK). Any ideas on how to get rid of that without removing seasoning from the inside? The inside is beautiful and I don't want to have to reseason that if I don't have to. I would lose 100 years of flavor! Look forward to hearing your ideas. Thanks and love your videos, even if I am from Tennessee and not quite cowboy.
Lilly rose: i followed an older Cowboy Kent video about stripping and reseasoning my old cast iron, with Great success, its like having new pans, skillets..
I haven't been a subscriber very long but I thoroughly enjoy your videos and the things I have been learning about cooking in and caring for my cast-iron skillets
Good video. I'll add that one reason that seasoning flakes off the bottom of the pan, or off the surface of a flat griddle, is that folks will pour cool or even cold water onto the surface which shocks and fractures the hard polymerized seasoning. The stuff will release from the iron/steel and you end up with a random pattern of bare metal with crisp, sharp edges that look like a map. Once a spot starts to lift, it will not stop and gets bigger. The only way to cure it is to random orbital sand it off and start over. ASk me how I know...😧 Never pour cold water onto a still hot pan or griddle - like a Blackstone, etc. Always keep a kettle of warm or hot water on the side
I found a small cast iron skillet, outside, that I had forgotten about for years. I had to look up how to clean it, but it was just about like what you presented. I would share the pictures if there was a way to do so. Have good days!
boy howdy ive watched a few videos and you are bang on! i use an oversized cast iron about 4 or 5 times a week and your tips sure are handy. jealous of your lack of snow. we're all freezing to the fance posts up here in canada. nothing beats a cast iron pan on an old wood stove in the dead of winter when its minus 30 degrees... thats celsius of course up here.
I appreciate you, Kent and Shan! Your channel has allowed me to faithfully use the cast iron I inherited from my grandmother and I bought some Stargazer. I’m having the most fun using it !
I love this guy, he's got that friendly funniness to him.
Cowboy Kent: being a veteran i wanted to thank you for recognizing & thanking us for our service!
I love your videos, keep up the good work!
Thank you for your service 🇺🇸🙏
@@carolferguson thank you!
I know this is an older video, so I'm not expecting you to see this, but I really needed that hug at the end. Thank you! 🤗
I love your videos, but as a vet I love your endings. Your the reason young men still serve. Someone appreciates us. Thank you Kent and Shan for what you do.
Great name!
That’s better. No more missing file. Now, I can fully understand what you were talking about as far as the salt scrub goes. It makes sense now. Thank you for the quick tip videos and the full cook videos. Very much so enjoy them all.
Eet re xxx xxxwwwwwww
I’ve been wondering how to correct this exact issue and Cowboy Kent came to the rescue!
I'm an Okie, but haven't been there for longggg time. Spent 27 yrs flying in the US Coast Guard. Seen lots of God's Country and met many fine folks! Just found you and been sitting down watching your videos and bits of wisdom. Makes me think about my younger years and I thank God and my Dad for those years of valuable years of education, which I passed to my daughter and granddaughter. Anyway, I enjoy your down home way of educating young people and allowing us older folks to reminisce our younger days. I heard you mentioning seasoning cast iron and oils you use. Thought I would mention one many haven't heard about. Olive oils and other types have smoke points, which you said something about temps. Olive and other oils usually smoke or burn around 350 degrees and will turn to trans fats at that point. Macadamia nut oil will cook to 450 degrees before smoking point and will not turn to trans fats. It also has omega 7 which signals your fat cells to release fat to use for energy. Diabetics need that to happen, because insulin causes your blood sugar to be stored as fat. Kind of a circle of futility if you are trying to lose weight. You can take by a spoon, slight buttery flavor too. Helped me lose 70 lbs in 3 months and get off insulin. Cured myself and my doc was at a loss for words 6 months after I had seen him last. That was back in 2017. I also fasted 18 hrs a day and ate one meal at noon and 5pm snack of fruit and vegetables. Nothing after 6pm til noon next day. Quit sugars, carbs (except fruits), and all processed foods and anything with ingredients I couldn't pronounce.
I can eat most all of what you cook, which is good I grew up eating. Never remember seeing too many fat people in the country, but saw some when we went to town
Your scientific philosophy on cast iron is flawless and funny. I believe every word you say Kent. It 's just the way you said it made it sound funny.
Thanks Peter
In the late 1980s I was told that the best way to season cast iron was to put oil and salt on it while it heats. I did it to one small skillet, and it is still the best non stick pan I have. I don't put salt on them anymore but that little skillet is still to this day the best pan to fry an egg with. Thanks for sharing your knowledge with the rest of us and I'll see you down the next trail.
Can you elaborate on what you did, I'm very curious! Thank you!
@@emilyjade3558 Hi Emily. What I did all those years ago was put oil in the skillet like we all do now, and then sprinkled salt on the inside bottom of the pan. I think I baked it for around an hour at 350. When it had cooled, I rinsed it with warm water and used it as normal. All I ever do with it now is re-season after each use. There are no pits or other blemishes on it at all. I hope this is helpful Emily.
@@medievalknight2004 Thank you so very much for responding! Thank you for the instructions, I will try that out with one of my skillets, it's too small and shallow to fry bacon/chicken etc. but it is perfect for a few eggs in the morning but would love it to be a bit more nonstick. Thank you again and take care!
@@emilyjade3558 You are very welcome Emily.
Dear Kent and Shannon, we need a video that is a compilation of outtakes! You two are the best!!!
I used this technique and saved my grandmother's old lodge cast iron pan that she gave to me. Now it's frying up eggs and steak for breakfast each morning, best food I've ever made! Thank you Kent!
This has to be the best video I've watched in all of 2024. Thank you Cowboy Kent!
Thank you sir for all the tips, and tricks. My wife has a bunch of cast iron in the shed that we want to bring back out into the kitchen. We bought a glass top electric stove/oven 2 yrs ago and was afraid to use it on it. Now after watching several of your videos I want to learn how to properly use and take care of them. The wife is excited to see me get into it. I grew up on a large cattle ranch in northern B.C. Canada and my mother always used cast iron. Sure miss the country. My travels have brought me to Memphis TN, and would be honored to meet you one day. I sure miss the days of the ranch, and I want to show our 12 yr old daughter the country life even for a visit one day. Thanks for your help and encouragement. Dave, Brandy-jo and little Grace.
He'll me and my wife just moved back from the country a few months ago had to get an apartment here in the city I'm sure my neighbours don't like me season in my cast-iron and are convection 11 but let me tell you boy I get it done we smoke that building out thanks for all your great videos guys and my hats off to you and yours thanks for all the blessing
Flaking can also happen if you cold water douse your cast iron while its hot. I did it once because I'm used to using a wok and boy did it cost me some time. Thank you for the great tips as always!
I LOVE YOUR channel !!! So so appreciate you and your tutorials !!! GOD BLESS and PROTECT you all!!!!
blessings to you
My "uncle" just hand made me a leather handle cover for my cast iron skillets. So thankful that I have craftsman in my life!
Kent. Man I love your Videos
And thank You for always remembering Veterans
😎🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸
Thank you Ken, now I can make scrambled eggs minus the griddle flakes.
Mr Kent, Milton from Southern North Carolina. 6:10 in the am cold and cloudy, 2022/01/17. Good talk here. I have even used damp dirt and a small piece of brick to clean a pan that looked ready for the junk yard. Upside down is the ticket and a very small amount of oil, enough to coat. You are very correct here - I re-season regularly and my cast iron thanks me by slide out of the pan great food. Cast Iron and home made biscuits, nothing better. Thanks Mr Kent and Mrs. Shan.
Thank you, sir! Clear and simple as usual. These little tips help people understand you don’t have to baby your iron.
thank you
Clear and simple? “
The viscosity and the perpindicarture mass of the circumference of the world and gravitational force makes the oil go which way.”
So great I cam across this. I just had issue with inside of too rough and flaking. I heated it on grill until it blistered then scrapped it smooth. I’m reseasoning now. Plan to try you salt method on top side of #16 pot that is doing just what your pan was doing. Thanks for all your videos. I enjoy them so much. I ordered your cook book last year and have tried a few recipes. Trying to learn more fire/coal cooking. Thanks again and keep them coming.
I signed up for the emails and got the 'guide for smoothing cast iron" PDF. I Got a cast iron pan from an ex and never really used it. It was 'new' as in never used. I followed your tips. I put it through 4 oven cycles then fried some chicken fried steak in it. It still has a little bronze color to it, but the finish is as slick as a baby's bottom. Thank you so much for giving me my new favorite kitchen item.
Thanks, keep it off the floor, great advise. Might have to explain to some of your folks about harness leather. OH NO, if you have to explain that, they just wouldn't get it. But we are a pretty smart group since we are watching you guys. God Bless and stay safe.
I have unspeakable abuse to my cheap cast iron. But I keep things going with refreshers from you Kent.
We are from south texas but until i found your channel i really was not into cast iron. My significant other likes to cook. Thanks to all your great tips and tutorials we now own a full set of Smithey cast iron. Great cookware. The cat fish is frying in it as i watch this video ( kent's fried catfish recipe) . I agree that nobody is going to fight over the teflon when you are gone...
I had to watch it again without the technical difficulties!
Such a breath of fresh air, this channel is. Love all the tips!! My husband is currently stationed in Japan, so i have so much time on my hands as working here is more difficult...i have been doing so much cooking exploring!! These are wonderful videos. I thought i was good on caring for my cast iron however i have learned much today from you!! Thank you soooo much for being so entertaining and "to the simple points". ❤
Have flaking on my old 10 inch round flat skillet that I have used for over 40 years for my pancakes and omelets. The flaking is on the bottom where I cook. Will have to try the salt method to see if that works. Will try Kosher salt that I have used b4. Thanks for the tip and keep up the videos.
Nice.
BTW thanks for an older video on stubborn staining. I used the steam method. While the pan is hot, run the hot tap to max temperature and clean it out right there. Once I get the particulate and grease off I set it upside down in the sink and clean it out with salt before the usual reseason maintenance. My skillet hasn't seen any dish soap since!
Learn it, live it, love it! Cast iron is the best thing you will ever cook in if ya take care of it. And this man will get you there!
I babied my skillet and used every re-seasoning method I could find, and it has problems, mainly shedding black flakes.
I just served a Italian loaf of bread made from scratch along with a delicate chopped southwest salad. Tomorrow I’m cooking a stew in a cast iron skillet. Yummmm…
Thank you for what you do!
I bought a new Lodge, never liked
It gave it to good will, bought a well seasoned Griswold at an antique store and love it.
That old iron is the best ever made
I've had three lodges and they were all terrible. None would take seasoning. My more expensive GreaterGood skillet was a bit better, but it won't take seasoning.
PERFECT TIMING!! Luv your videos!
Great video Kent!!!!!!!!!! I've had my cast iron from my grandfather, it's a work of love. God Bless, chef Mike TX
Bless your Heart! Thank you!!! I have a couple that are flaking and had NOOOOOOO idea how to take care of it. This'll work. By the way, I have a square cast iron skillet that my Granny used to make cornbread and biscuits in. She gave it to me when I got married. I am 71 so that tell you how old that skillet is. She had it long before I was born. Have a great day
Kent, love the channel. I have 2 skillets and a dutch oven from estate sales in the kitchen oven right now with avocado oil on 'em because of you. One of the first purchases I made as a youngun after moving out of the house in the early '80s was a vintage 12 inch iron skillet from a thrift store. Nowadays, I have all sorts of iron I don't really need... all USA made, of course. I find it ironic that this old west cookware is just as compatible with my ultra modern induction cooktop as it is with a campfire. I have your cookbook on order because I like your videos so much. Keep it up.
Go ahead and get both cookbooks of Kent's. They are treasures indeed!
Ever tried using clarified butter? I use it once a week and triple season upside down at 450F, because the smoke point is 483F for clarified butter. It usually comes out very smooth and is very non-stick. I do this because my grandma did it that way for 70 years with the same pan. It's a Wagner. Stay well.
I LOVE my cast iron. I wish I learned about it earlier in life. I love that nothing sticks to it and it’s virtually indestructible. Thanks for the video.
I finally got rid of my tethlon coated pans! p-fasts can go to L! Now my cooking tastes like mom used to make! ☺️
One thing I've found in all my time using cast iron: if my seasoning is bad, I can take it off pretty well with a light brush with steel wool. But, if my seasoning is good, that same steel wool won't even scratch it. Just one way to check whether or not your layers are still good or if you need to pop it back for a seasoning.
Kent, sure love your videos. We picked up your cookbook down in Elko at the western folk life center. Would love to run into you and Shan at the next cowboy poetry event. God Bless you and yours!
sure hope you enjoy it y'all be safe
We turn it upside down on top of stove burner on low heat and works well also.🍳
I've got my grandmother's old cast iron Griswold pieces I love them so much
I've learned to appreciate stainless steel brillo pads. They take care of the flakes and then some. I bought a 3 pack over a year ago and am still on the first one. I use my cast iron wok almost daily. After several years it has become smoother than a baby's bottom.
I appreciate the tip on taking care of the cast iron skillets and dutch ovens and I appreciate it and will remember it when cleaning my pans. I hope you, Shannon, and your taste testers are having a great new year and it gets even better.
THANKS MUCH FOR THESE TIPS, MR. "AWESOME HAPPY DANCER" KENT !
Thank you Kent for nerding out on us. You never fail to disappoint!!!
You just answered a little prayer, cousin Kent! I finally got the courage to buy a cast iron skillet before Thanksgiving, and I love it.. but I was intimidated about scratching it, so haven’t used it as much as I want to because of cleaning concerns. Now I know from someone I actually trust to Know!
Many thanks 🙏 and blessings!
The more you use it, and keep it seasoned after each use, the easier it becomes to clean up. In a years time, you will be a pro and it'll be easier to clean. Before long, all you will need is some hot water, and a scrub brush / scrubby pad, and Boom its done. We use our cast iron (on our glass top stove) every day. My wife loves it better than her fancy non-stick pans!
My passed down skillet had decades of cooking and seasoning in it. I couldn’t get rid of the black flakes and metal taste. I took 80 grit sand paper and a palm sander to it (not real aggressive) seasoned it and works great.
Your advise helped me salvage my cast iron dutch oven that my ex-wife ran through the dishwasher about 16+ years ago. I tried cleaning it and reseasoning it many times over the last decade and a half, to no avail. You said to soak it in white vinegar. Worked like a charm. Thanks! Soaked it, scoured it, reseasoned it and now it's good to go!
Glad to hear that your dutch oven will outlast your ex-wife! 🤣
I just got my cast iron from a second hand sell and I was worried about that film that comes off on my rag. Thanks for covering that for us too! God Bless You TOO!
Hi Kent. Thanks once again for the really needed background stuff. Stay safe over there. ATB. Nigel
Glad you enjoyed it my friend and hope you are well
I use every cast iron tip you have had makes taking care of my cast iron easy
Thank you Sir!, for the tips, you're a very wise man.
I love your cast iron I own a Blackstone griddle and apply those principles
Thanks for the tip! Now, what do you do with the tops to them Dutch ovens? Seems like I spend most of my time fixin them things after cooking something that steams. I can just send them in if you need video content then y’all season them and send ‘em back! Lol. Appreciate y’all and what you do.
I grease/oil the inside of lids every use.
Great video, and the tip to invert the pan while in the oven was great! I actually use a chain-mail scrub on occasion made specifically for cast iron. I first saw it on America’s Test Kitchen and it works great! It basically burnishes the pan and gets up any residue that may be there.
They literally just reposted that video today! th-cam.com/video/ZUComSZbZ7o/w-d-xo.html
I just found your channel I always loved old-fashioned ways my granny was really in the country medicine and she helped deliver babies with a daughter or double shot of whiskey and she just knew a lot of remedies like to do with honey and and she had the kind of hunting with the wax in it too that's what we got instead of chewing going which was better for her she said but it just brought back some good old memories and and I just love your channel so much I'll tell my friends about it too because some of those cures really work good as I know I made the vinegar water about a third water and 2/3 vinegar also is good for disinfecting your hands my husband and I have you set for years love your channel very much God blessings and I really appreciate it you do the veterans right cuz my son was in the army by elite medic he took care of some pretty harsh things that happened with war we don't well I do but some people just do not respect the veterans enough good and I'm a Christian and SDA and we do believe in if people want to sign up and go to war they should be able to do it and not be ridiculous God's blessings to you and yours 🙏🏻💜🇱🇷🥰🏄🏼♂️♥️🐱🙏🏻💜🙏🏻💜🙏🏻💯
Thanks for the great tips. I don't know if what's going on with my cast iron is unique but have you thought of accepting pictures of viewers' pans and give specific tips on how to fix? Mine is bad, maybe the worse. But you can also receive pics from viewers that have followed you directions and have great looking pans. May be a great way to connect to the people who love your videos. Thanks for being you.
Sunday past time is perfect for reviewing your videos, you are so right and for ordering supplies from your web site. Always learn more and they do help you be a better cook if you know your cast iron condition. Cooked two steaks in the stargazer tonight, absolutely delish. Thanks for creating this great series.
Cowboy Kent I can't thank you and Shannon enough for all that you do. I really enjoy every single one of your videos. I really learn a lot from you both as well as from your taste testers. Thank you so much.
Nobody does it better Kent, thanks for the help!!!!
"...the perpendiculature..." I love it!
Thanks!!!! The very first thing I cooked on my newly-seasoned skillet was Spanish rice with tomato sauce, so it flaked RIGHT off!! Ha ha, lesson learned!
This helped me fix my favorite skillet!
Thank you!!! 🥰
Thanks for the video. Mine is flaking off the bottom and is growing. I iron is 1 1/2 years old and is used 3 -4 times a week. Had a great seasoning till now. Maybe it is the chili I use cooking eggs?
Thanks for all your videos, Kent. Your cast iron "reviews" and maintenance prompted me to expand my single skillet into several. I'm still a lousy cook, but cast iron cleanup is a breeze, your recipes are fun to try and even my failures aren't really all that bad (just don't ask anyone except me). Gotta remember your advice to avoid dumping stuff on the floor though -- _kidding! ;-)_
I watched this and now I am hooked on your channel! Amazing and thorough information 👏 thank you
This gentleman is the best
Yes, yes, yes I love the tutorials, and the food!!
Thank you for that video! Mine has been flaking and I have been trying to figure out what is wrong. I tip my hat to you sir!
Thank you for your other video on sanding off the rough factory seasoning! Before I saw you do it I thought I had another crazy idea that nobody would dare to do 😂😂
I love all your videos. You inspired me to get and use cast iron. Now, I use your recipes in my wonderful cast iron and I'm not afraid of it anymore. All I need yet is a Dutch oven. lol Thank you for all you do! God bless you and Shannon and all your 4 legged kids.
Thank you Cowboy! I'm looking at my cast iron in the corner now..it needs help.
Best cooking channel 😋 ever
thank you my friend
Your Welcome
Thanks Kent! God bless you and Shan! 🙏
a pleasure thank you for watching
Thank you for appreciating us Vet's! We sure as hell don't do it for the money. It's Duty Honor Country.
"Not on the kitchen floor." 😂 This guy is great. I hope our paths cross one day.
I followed your cleaning advice years ago so, thanks to you, I don't have this problem!
Good tip, Kent. Thanks to you and Shannon!
Kosher Salt has been my method o cleaning my iron pan for years. I bought it at $5 and needed TLC. The salt removed flaky bits and with use and care it also cleaned the stuck-on, cooked on bits that coated the sides. Patience, use it, clean it and prep it and it will be fine
This was great! You have the best teaching videos on how to care for cast iron cookware! Thank you for sharing your experiences and knowledge regarding these beauties. Makes perfect sense to turn that pan upside down in the oven.
Excellent video thank you
Since your other video got deleted because of the missing file - I consider myself a cast iron expert (at least close) and I have 2 x 100 year old cast iron skillets I inherited from my grandmother and they have a build up of food about 1/4 inch thick on the sides and bottom (its THICK). Any ideas on how to get rid of that without removing seasoning from the inside? The inside is beautiful and I don't want to have to reseason that if I don't have to. I would lose 100 years of flavor! Look forward to hearing your ideas. Thanks and love your videos, even if I am from Tennessee and not quite cowboy.
After you sand down your over oiling mistake, it's amazing how quickly and nice the seasoning comes back.
Thank you I have followed your instructions on cast iron and it does very well 😉😉
Lilly rose: i followed an older Cowboy Kent video about stripping and reseasoning my old cast iron, with Great success, its like having new pans, skillets..
I enjoyed watching some of your first videos. It's like a biography.
Thank you, I sure needed to hear this, I have gunk on mine along the sides, I tried to scrub it off but that didn't work.
Thanks for this video Kent! Love you guy's!
I haven't been a subscriber very long but I thoroughly enjoy your videos and the things I have been learning about cooking in and caring for my cast-iron skillets
Nice a change from cooking. Good stuff.
very good advice my lodge logic pans are great now i need a dutch oven love your videos
Good video. I'll add that one reason that seasoning flakes off the bottom of the pan, or off the surface of a flat griddle, is that folks will pour cool or even cold water onto the surface which shocks and fractures the hard polymerized seasoning. The stuff will release from the iron/steel and you end up with a random pattern of bare metal with crisp, sharp edges that look like a map. Once a spot starts to lift, it will not stop and gets bigger. The only way to cure it is to random orbital sand it off and start over. ASk me how I know...😧
Never pour cold water onto a still hot pan or griddle - like a Blackstone, etc. Always keep a kettle of warm or hot water on the side
I found a small cast iron skillet, outside, that I had forgotten about for years. I had to look up how to clean it, but it was just about like what you presented. I would share the pictures if there was a way to do so. Have good days!
boy howdy ive watched a few videos and you are bang on! i use an oversized cast iron about 4 or 5 times a week and your tips sure are handy. jealous of your lack of snow. we're all freezing to the fance posts up here in canada. nothing beats a cast iron pan on an old wood stove in the dead of winter when its minus 30 degrees... thats celsius of course up here.
I needed this video and others about seasoning.
You are the best, thank you for sharing your knowledge!
Howdy Kent.
Greetings from Saskatchewan. I just found your channel. Love it!
Awesome. Subscribed added to library. Liking and sharing.
Love the upside down idea👍
I appreciate you, Kent and Shan! Your channel has allowed me to faithfully use the cast iron I inherited from my grandmother and I bought some Stargazer. I’m having the most fun using it !
it is some good stuff!