I think those smoke rings were for coal or wood stoves, where you pulled off a cap and put the skillet right in the hole for direct flames to the bottom of the skillet, at least that was what both my grannies did. If the pan was bigger than the cap the ring still kept the smoke out of the kitchen. Grannie had a griddle with the old gate mark on the bottom, and she could pull off two caps and the divider and the whole griddle fit right in the hole and had direct flames on the bottom. Grannie did not mess around when cooking! When my mother was a little girl, they couldn't even afford a stove and they had those pans with legs and cooked in the fireplace. Some iron they propped up on stones because they didn't have legs to stand on. Grannie sold me on cast iron before I got in school. I have iron from the 1700's and believe me that's hard to find and costly, but it just makes me feel good to own for now, I have to make sure it goes on to someone who will cherish it too. My time is running out, that old iron needs to keep on living. I do have about all the lodge USA dutch camp ovens ever made except a couple obsolete ones like the 16 inch versions. They recently quit making them due to them not being totally automated in production and costly. I have a bunch of old lodge unmarked skillets, they have 3 notches in the heat ring. I have chicken cookers, bean pots, tea pots, griddles, scotch pots, cast iron charcoal grills, trivets, and boot pullers, and a bunch of other specialty things. I have piqua wapak wagner erie griswold BSR (Birmingham Stove and Range) Volrath Favorite and many unmarked pieces. My oldest piece has a pintle mark instead of the later gate mark on it, which was supposedly obsolete since the late 1700s, but could have been made by an old timer in the early 1800s. I have a couple of those old pot belly kettles too.
Mark Holbrook we would love to have pieces like that my family sold my great grandmother's stuff when she died just after I was born. my Nana berated them about it constantly when she found out. we have looked but we are wary of the price of the good stuff. on one income with 2 kids and us with no vehicle after it was stolen after a break down about a month after our second was born its been over a year we still can't afford a car payment and insurance at the same time so unless someone gives us a car or sells us one on the cheap a car just isn't in our budget much like cast iron. but we have our health 2 amazing kids and another on the way due in March
Hey Kent, love your videos! My tip: I carry a 6" steel ruler in my pocket when shopping for old cast iron. Put the ruler edge on the bottom, slide it from one side to the other and you'll immediately see whether it's flat or not. A skillet that is curved outward will wobble and spin on a flat surface. But one that is curved inward will still sit flat, but when you go to cook in it, your bacon grease will run to the edges.
I am a seasoned cook with cast iron and yep, Kent was right! Even the veteran cast iron cooks can use some tips. I got some insights before purchasing my next dutch oven. Great video and worth the time! 😊
Been cooking on my great grandmother's Griswold collection for 25 years. Recently bought a couple of Lodge pieces for my mother in law. Little R&R my own season. A day in the Smoker. Good Ole Mesquite she loves it
I work for a recycling center I have founded a lot of cast lron, all my kids have it now. The bad cast Iron we use as a target for your muzzle loader it make a pretty sound when it hits, so the cheap cast Iron is good for something.
Cowboy Kent, you (and Shannon) are my favorites! These videos make me smile and sometimes just laugh out loud. I love cooking shows and omg sometimes I feel like I'm watching Roy Rogers and Dale Evans cooking live. Love your down home humor sprinkled with stories from the past. Regards from Texas.
Thank you for posting this video. I’ll tell you a story: about 15 years ago I was given two pieces. A Dutch oven and a skillet. The skillet was rusted but cracked (I guess it wasn’t watched to well) but the Dutch oven was rusty but intact. I took both; the price was too good to pass up, free). I couldn’t rescue the skillet but the Dutch oven has become a treasured kitchen asset. The top was domed only (no coal ring) but I bought a Lodge lid that fits perfectly. I modified the handle on the Lodge so I could sit the original lid on it with no wobble (for storage). I’ve not used the new lid outside on a fire yet but I feel fortunate to have this old Dutch oven and it original lid. They’ve been great at everything I’ve cooked (chilly, briskets, pies, biscuits etc.). With the new lid I can’t wait to try things when I’m camping. If it didn’t weight 12 pounds I’d even take it backpacking. Now on the last Lodge product I bought. I’d wanted a cast iron griddle for years and finally ordered one from amazon. I was happy when it arrived but noticed the cooking surface wasn’t as smooth as the skillet I’d bought years ago, the handle even had (notice the past tense?) a sharp ridge around it. I tried cooking on it but everything stuck. I bit the bullet and sanded the cooking surface and handle right out of the box. After reseasoning it cooked as well as the last Lodge skillet I’d bought so many years ago. I wish the folks at Lodge would reconsider their practices. What made them good will keep them good but this cutting corner makes think cheaper ain’t better. I’ll buy Chinese before I pay top dollar for American Chinese.
I have gotten all of mine from estate sales. I'm new to getting cast iron, but have done tons of research on it. And we have gotten quite the wonderful set so far, from Dutch ovens (mine of a shoeless one) to a griddle. Your channel has helped inform me on cast iron so I thank you! 😊
I love cast Iron. I'm a single fellow, but I cook for friends and my elderly father. I own three skillets. a 12", 10", and an 8". They are my favorite things to cook with. Thanks Kent and Shannon.
I sure enough do appreciate your wisdom on these here cast iron cookers. Been using em for quite sometime myself but like you state in the opening "Everyone needs a tip now and again". Thanks much, Sir.
I gotta tell you kent my husband and I watch your videos together and not only is the content great and informative but your sense of humor and those cute pooches of yours make your videos better to watch than TV. Luv them. Keep up the great work. Kudos to Shann too❤
I have a local guy that has a booth at an antique shop that deals exclusively in antique cast iron. That’s where I bought my skillets and my Dutch oven and I finally met him a few months back stocking his booth, cool guy. He has cards set up that explain how to properly season and care for cast iron and even at the register, they give you one whenever you buy some cast iron
I'm loving your channel. Inherited a 12" skillet when my mom passed 4 years ago. I have added a few pieces to my collection. Your videos are informative, helpful and hilarious! Keep em coming! Thank you.
I have several wonderful Dutch ovens, made by several European companies and I love them all, but by far the best one I own was made for me by hand by a Good friend of mine who is a blacksmith.
Wish I saw this before I bought my first Dutch oven. Had it for years. 10” for camp and from a major manufacturer. I inspected it after watching this video and found the uneven sides. Thinner on one side. Maybe it can used as decoration. I have since purchased a USA manufactured ovens. 1-10” and 2-12”. Even walls and first cook was perfect. I now have a list of the other evens I want and now know more about what to look for in skillets. Great, useful information.
Well, I have two 8” Dutch ovens, two 10”, three 12”, and a 14” deep. Guess I’m covered for all circumstances! Plus one shoeless; skillets from 6” to 14”, three Griswold waffle irons and my grandmother’s Wagner Ware skillets-the Griswold and Wagner all 100 years old. Such fun, all of it. Love your videos!
I have several old Cast skillets and three dutch ovens, two stovetop and one wood fire. The two stove tops have no easily visible name but very faint letters that I can't make out. Pretty old I believe and cook great. I don't really care much about the name, just the cooking quality. One thing that I noticed about different manufacturers on the skillets, some measure size by the bottom diameter, some by the top. Great videos Kent, thanks.
Thank you , o the education, for , I am getting older and finding new things to do , as I became disabled, for me, I have to keep busy, I can still hunt , but not walk well, again thanks
I bought a U.S. made skillet from a new start up about a year ago called Field Skillet Company and I am very pleased and it is excellent American quality.
I now have the 12 inch dutch oven with the legs, and one without the legs, but have not used them yet. I also have the 10.5 Stargazer skillet also and plan on using all of the cookware soon, especially the ones I can use indoors. I also have two lid lifters also, and one of the dutch oven's came with a steel plate inside and I assume that it is for placing certain food on when cooking. The other one came with a booklet which I read and is keeping it handy at home.
Thumbs up! You have a Beagle. My wife and I have the product of several generations of indiscretion. Regardless of breed (or not, in our case,) dog's are indeed one of life's blessings.
Glad I came here after the last cast iron video I watched. This is great information, and humor to top! Thanks again Mr. Rollins, hope you have an awesome day!
I inherited cast iron skillets back in the 80's that were made in the early 40's. Let me just say they are by far the best skillets I have ever own and I refuse to cook with anything else. Ebay kills me the hoarders of cast iron products spend up to 1000's of dollars for one piece...When you said Ebay I went over and looked again and said yuppers there they all are LMAO
Very useful stuff here. The one dutch oven you showed that had no legs is perfect for baking in a home oven, every thing from Chicken to bread. Thanks to you, I have gotten both of my cast iron skillets properly reseasoned. I had some trouble with one but your videos showed me the way. The dutch oven has some rust on the bottom of the lid. That might require a wire brush to get back to bare metal. I was super sick for a couple of years and let it all go. Now I am paying for it. 😀 Thanks for the Very useful information.
Another great video, I Love my vintage cast iron cookware, one thing I do when buying vintage cast iron cookware is test it for lead, yes that is right due to some people use cast iron cookware to melt lead in for different things, I go to my hardware store and pick up a lead test kit
Mad Dog This is a concern of mine when buying used, my great grandfather built boats to use in Chesapeake bay and he would would melt lead in cast iron skillets to seal the joints in the bottom of the boat.
Great Advice, Kent. [ x ] Made in USA #1 ( Just finished frying up a mess of eggs, bacon & hash browns in a USA made pan that's been in the family for over a 100 years. Just can't beat it. )
Great info as always Kent. On a completely other subject I want to compliment you on your set, your lighting, and your audio quality. It is obvious that you and Shannon have put a great amount of effort into those things. The quality of this video is over the top.
Great video. I've bought a Chinese walmart one. Made my biscuit fine. Had a choice. Buy a 50.00 cast iron or a 20.00. Used both. Never had a problem with them except price.....keep the videos coming
Use to cook in fire camps and so enjoyed it.working in the outdoors the people sure enjoy a well cooked meal.Miss the banter and laughter at the supper table.Love watching and learning more. Thanks
I'm still using the cast "arn" skillet I bought new at the Frandor Military Surplus Store in East Lansing Michigan in 1972. I wish all the cars I've bought worked as well and lasted as long.
I own a lot of cast iron and all but one piece is Lodge (an old Griswold 6 I found in the basement of an antique store in the Upper Peninsula of Michigan). I love how smooth that one is, but my favorite is a Lodge 10 that I got back when they sold unseasoned cast iron. I know this may be an unpopular opinion, but I prefer the weight, thickness and heft of Lodge stuff that I got unseasoned, which have a great surface in their own right. To me, the fun is watching the seasoning go from nothing to jet black and slick.
I use a old Griswold Dutch oven legless for everything from frying to baking and when I take it camping I have made some adapters so it can hold coals on the top and sit up off the ground.
Thank you. A lot of good advice in this video. I already own the "shoeless" Dutch Oven and I'm now on the look out for the one with legs. I wish that I had bought one years ago because it's going to be hard to find a good, old one now. I did want to mention that I purchased your cookbook for myself and one for my son and we are enjoying them, not just for the recipes, but also the stories. Looking forward to the next lesson. Take care.
I confess I’m a cast iron hoarder! I have hand me downs from my Mom And two grandmothers. The “newest” one I bought when I was in college and have been cooking in it for over 30 years now. I’d guess average age of my skillets to be 50+ . As Kent says if you take care of it cast iron will last forever.
I don’t k ow how many times you said buy lighter pieces for cast iron but that runs counter to what I have heard and understood my whole life. The thinner it is the more prone it is to shocking and splitting.
Great examples of what to watch for. One thing I learned about the bale being attached on different sides is how it rests when you aren't carrying your iron. When you set it on the fire, or stove, the bale (wire handle) rests at around a 30 or 45 degree angle above the pot but out of the way of working with the lid. This keeps the bale out of the fire coming up the side. this way when you grab the bale and take the pot off the fire, you don't burn your hand, drop the iron in the fire and do a jig fit for the barn dance.
I believe Lodge is the only American brand left. It's made in South Pittsburg Tennessee. I love Griswold and Wagner but sadly they went out of business long ago.
Thank you Kent and Shannon for sharing another great video. Kent, you're so right about not being able to find the good cast iron anymore. I'm constantly on the lookout for the older brands but, they are few and far between and, quite expensive. Be sure to do a bit of research on the older brands of cast iron cookware before you head out to find that treasure. There are some unscrupulous individuals out there just waiting to rip off the unsuspecting public. God Bless you both. Stan
While I completely respect your opinion and your expertise in this area I will say that USA made cast iron is getting harder and harder to find at least in my area. All of my cast iron including the Lodge pieces that are newer than 10 years old are all imports I just can't find USA forged cast iron any more. I am keeping my eyes peeled for older pieces but they just don't come up very often near me.
I’ve watched and enjoyed you videos for a while. This one made me a subscriber. I am new to cast iron and plane on building my collection. Now I’m watching your videos over. Like your recipes and respect the skill. Keep them coming!
I have a 1982 cast iron skillet from Taiwan and it seasoned up perfectly, I can honestly say it is non-stick. Beautifully made, perfectly balanced. I disagree a great quality cast iron must be made in the USA. This skillet I have is a Benjamin and Medwin, made in Taiwan, and puts Lodge to shame. Enjoyed the show.
I also use a Taiwan 10in skillet that seems fine to this less than expert. The only thing i have found wrong with it is the top edge flange is not totally symetrical
I just ordered a lodge cast iron skillet from amazon. My first ever. I do trust the lodge name enough to do that though. Lol the humor cracked me up throughout the video.
City girl here, new wife and mom that recently discovered cast iron pans and pots as a healthy alternative to non-stick pans, your videos are very helpful and informative. Thank you!
@@CowboyKentRollins I have my Grandmother's cast iron skillets. The 8 says Wagner on the back and the 6 has no name except for two "Q's" on the back. One on the back and one on the back of the handle. Are they any good?
Thanks kent for help me buy cast iron...and and how to seasonong.fraying pans...found a sum old frying pans in my grandmother old house..so took them..thank god for you show how to do all that...thats...cowboy to cowboy...thats.
Greetings, Mr.Rollins. I have recently become a subscribed fan. I'm in the process of watching every video of yours I can find, saving most to favorites, and even tried a couple(the "Cowboy Coffee" turned out ESPECIALLY well). But I have a dilemma. I have, over the past 30+ years accumulated a fair amount of cast iron, bought, inherited, etc,. Most of it is in need of a little TLC, and a simple seasoning. I've done a few pieces, and they turned out well. But herein lies my problem. Several years ago, I inherited my Grandmother's cast iron, do everything in it pot. EVERYTHING. From boiling bath water, to laundry, rendering hogs, making lye soap, and who knows what else. Can't remember the dementions right now(it's in storage), but maybe this will help some. I am 6'4", 240 lbs, and I can sit in it crossed legged, lounge in it if I dangle my legs out at the knees, but my feet won't touch the ground. I "threw my back out" getting it out of the trunk of my Mother's car. I managed to carry it to my truck, but won't try that again. It's a 2 man job. The two bail eyelets are thick and solid, but too stubby to use as a hand hold. I use rope loops for moving it now. It has 3 short legs, solid and intact, but they won't touch the ground unless tilted toward them. Guessing that was the idea. I'm supposing that it is well over 100 years , but in my untrained eye, it is in remarkably good condition. No cracks, inside or out, a fair amount of surface rust, but some mild , and a little of what I would call moderate pitting. I'd estimate the bottom to be a solid 1-1½" thick. So, I have 2 questions: 1) How do I get this monstrosity prepped to season, and how am I supposed to season it? I'm quite sure that you have heard tons of techniques, but just the few I've heard, from sand/bead blasting it, to building a fire inside AND under it, keeping it burning for a couple of days then wire brush it and then boiling lard in it, mopping it a few times a day. Im overwhelmed. I saw how you cleaned 'Bertha', that's what put this project back in my head. 2) Most importantly: Can this pot be made food safe? I use my cast iron, and I imagine massive amounts of soups, stews and chillies cooking for a day or two, along with pork butts, chicken, and ribs on my smoker! Again, thanks for what you and your lovely bride do! ANY and ALL advice is welcome!!! I just hope I don't have to turn this heirloom into an ottoman, heh heh heh!!!
I do have one of them big washouts, we used to fry a lot of fish in it, If. you can build a fire and throw it in, then wire brush it and then start seasoning it again, Thanks for watching
Kent, Thank you very much for your videos. My wife and I learn so much and thoroughly enjoy the cowboy humor. Keep up the great work... You and your wife inspire us to cook outside with our Dutch ovens. :)
I am so glad you posted this Kent as I have cooked with cast iron before just never owned any of my own stuff and the wife and I want cast iron for camping. If we don't see another video from you before the holidays, you and the mrs have a Merry Christmas and Happy New Year.
we have several cast iron pans the my grannies brother poured him self in the 40's to fifties when he worked in a steel mill that made cast iron and we are still using then and i found some in the garage that have rust but are restorable i have restored one to like brand new conditoin!!
I so enjoy your videos! I have a chicken pot, I guess. It's a Griswold #8, its deeper than both yours. But it doesn't have a lid. I use the lid from the skillet. I need a Dutch Oven!! I love cooking outside on the open fire. Thanks for all your knowledge.
Your right I just bought a 12 inch lodge today at Wal-Mart we went to 3 to find the right 🍳 .We were at one Walmart they had one left ant it had e shallow pits in it ...So we went to another and bought one there I took off the label to make sure it was right. I paid $44 CDN for it Cabelas's bas pro was $20 more on sale for the exact same skillet. Thanks for your videos I almost bought a Pioneer Woman brand $20 cheaper but made in China same as other stores A lot of Chinese brands!!! I want made in Canada or the USA.
Thanks again, sir. I watched this a couple years ago. Was looking for it again. Was looking for the size recommendations. I bought the 12 deep 20 years ago. Baked a lot of cakes. Biscuits too, but really need to load up the lid to get the heat down there. Had a 10 shallow almost as long. Almost the same size cook surface as the 12 deep. Just bought 2 12 shallows. Getting hard to find around here. Want a 14 shallow, too--but I only see 2 places on line for those. And they want as much as 2 12s. Double that with shipping costs. Think I am covered now.
I got a nice eight inch griddle pan from T-fal. I figured since it was sold by a reputable company it was fine. Neither hot dogs nor sausages will cook well in it. The grill ridges hardly get hot but the base of the ridges overheat. Its does cook a burger pretty good.
I love watching ur vids! U made me chuckle a few times! Put a smile on my face! I found some iron pieces in thrift stores and army surplus stores, now I have to stop biying them, or give a few away!!
I just received my Lodge 12", 8 qt Dutch oven, in the mail, today. The box was all beat to hell but the oven looked ok. The three legs are a little shorter then the legs on your Dutch oven. Hope it cooks ok. I wanted to try baking a round loaf of bread or biscuits in it, but not sure if I have to put something on the inside bottom so stuff doesn't burn.
Excellent video and great advice! All of my cast iron is Lodge, and I've never had any issues with them. I like Lodge Cast Iron products because they're heavy and thick, and hold the heat really well. I'm getting ready to purchase the Field Cast Iron skillet. Merry Christmas to you and your family.
Hey all the way from Cape Town South Africa here. Just bought a mega master 300 pan and a 250 griddle skillet. Could you do a review on the mega master brand please. This is the first cast iron cookware i have bought. thanks. I'm watching all your cast iron videos
I have gotten all of my Cast Iron at Yard Sales and Thrift stores, I won't buy any of the new fangled ones at a department store. I want the OLD Cast Iron It's what my grandma used, it's what I'll use and what my kids will be given.
Recently reviewed your cast iron videos for tips before looking for some pans at local fall festival sales. Found a Wagner 8" in great condition. Thanks for your helpful tips, Kent!
First time watching, thank you for your videos!! 🤗 🦋🌹💞 Was wanting to buy a good dutch oven. Our family have all been buying campers to take the kids 🏕️ camping. Got to have a dutch oven for the tri pod. 😁
I’ve not the drippers before, have to watch for that. My dad was a welder and cast iron was tricky because it cracked easily cooling down. Had to wrap it up. So I could see poorly made ones cracking.
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I would definitely name that legless Dutch oven Lt. Dan.
😂
Ha!
why?
Gold
I think those smoke rings were for coal or wood stoves, where you pulled off a cap and put the skillet right in the hole for direct flames to the bottom of the skillet, at least that was what both my grannies did. If the pan was bigger than the cap the ring still kept the smoke out of the kitchen. Grannie had a griddle with the old gate mark on the bottom, and she could pull off two caps and the divider and the whole griddle fit right in the hole and had direct flames on the bottom. Grannie did not mess around when cooking! When my mother was a little girl, they couldn't even afford a stove and they had those pans with legs and cooked in the fireplace. Some iron they propped up on stones because they didn't have legs to stand on. Grannie sold me on cast iron before I got in school. I have iron from the 1700's and believe me that's hard to find and costly, but it just makes me feel good to own for now, I have to make sure it goes on to someone who will cherish it too. My time is running out, that old iron needs to keep on living. I do have about all the lodge USA dutch camp ovens ever made except a couple obsolete ones like the 16 inch versions. They recently quit making them due to them not being totally automated in production and costly. I have a bunch of old lodge unmarked skillets, they have 3 notches in the heat ring. I have chicken cookers, bean pots, tea pots, griddles, scotch pots, cast iron charcoal grills, trivets, and boot pullers, and a bunch of other specialty things. I have piqua wapak wagner erie griswold BSR (Birmingham Stove and Range) Volrath Favorite and many unmarked pieces. My oldest piece has a pintle mark instead of the later gate mark on it, which was supposedly obsolete since the late 1700s, but could have been made by an old timer in the early 1800s. I have a couple of those old pot belly kettles too.
Mark Holbrook we would love to have pieces like that my family sold my great grandmother's stuff when she died just after I was born. my Nana berated them about it constantly when she found out. we have looked but we are wary of the price of the good stuff. on one income with 2 kids and us with no vehicle after it was stolen after a break down about a month after our second was born its been over a year we still can't afford a car payment and insurance at the same time so unless someone gives us a car or sells us one on the cheap a car just isn't in our budget much like cast iron. but we have our health 2 amazing kids and another on the way due in March
Any for sale?
"Be nice to em til you get their iron."
wow what a great post you must be a genius!! i read it three times
@@annak804 p
Nice one. As a South African I have some very old pieces as well.
Hey Kent, love your videos! My tip: I carry a 6" steel ruler in my pocket when shopping for old cast iron. Put the ruler edge on the bottom, slide it from one side to the other and you'll immediately see whether it's flat or not. A skillet that is curved outward will wobble and spin on a flat surface. But one that is curved inward will still sit flat, but when you go to cook in it, your bacon grease will run to the edges.
Good tip thanks for watching
I am a seasoned cook with cast iron and yep, Kent was right! Even the veteran cast iron cooks can use some tips. I got some insights before purchasing my next dutch oven. Great video and worth the time! 😊
Been cooking on my great grandmother's Griswold collection for 25 years. Recently bought a couple of Lodge pieces for my mother in law. Little R&R my own season. A day in the Smoker. Good Ole Mesquite she loves it
Thanks Marland for watching
I work for a recycling center I have founded a lot of cast lron, all my kids have it now. The bad cast Iron we use as a target for your muzzle loader it make a pretty sound when it hits, so the cheap cast Iron is good for something.
Yep it does make good dog food pans and targets
@ImNotMad ButUR
Thank you for sharing your amazing story. Thank God you came out of that experience ok!
Cowboy Kent, you (and Shannon) are my favorites! These videos make me smile and sometimes just laugh out loud. I love cooking shows and omg sometimes I feel like I'm watching Roy Rogers and Dale Evans cooking live. Love your down home humor sprinkled with stories from the past. Regards from Texas.
Thank you for posting this video. I’ll tell you a story: about 15 years ago I was given two pieces. A Dutch oven and a skillet. The skillet was rusted but cracked (I guess it wasn’t watched to well) but the Dutch oven was rusty but intact. I took both; the price was too good to pass up, free). I couldn’t rescue the skillet but the Dutch oven has become a treasured kitchen asset. The top was domed only (no coal ring) but I bought a Lodge lid that fits perfectly. I modified the handle on the Lodge so I could sit the original lid on it with no wobble (for storage). I’ve not used the new lid outside on a fire yet but I feel fortunate to have this old Dutch oven and it original lid. They’ve been great at everything I’ve cooked (chilly, briskets, pies, biscuits etc.). With the new lid I can’t wait to try things when I’m camping. If it didn’t weight 12 pounds I’d even take it backpacking. Now on the last Lodge product I bought. I’d wanted a cast iron griddle for years and finally ordered one from amazon. I was happy when it arrived but noticed the cooking surface wasn’t as smooth as the skillet I’d bought years ago, the handle even had (notice the past tense?) a sharp ridge around it. I tried cooking on it but everything stuck. I bit the bullet and sanded the cooking surface and handle right out of the box. After reseasoning it cooked as well as the last Lodge skillet I’d bought so many years ago. I wish the folks at Lodge would reconsider their practices. What made them good will keep them good but this cutting corner makes think cheaper ain’t better. I’ll buy Chinese before I pay top dollar for American Chinese.
"Be nice to em til you get their iron." I almost fell of my chair...🤣
hahah this is exactly what i came down to the comments to say!!
I'm still laughing.
😅😅
Chances are you won’t get that iron until they’re 10 toes up. Js
I have gotten all of mine from estate sales. I'm new to getting cast iron, but have done tons of research on it. And we have gotten quite the wonderful set so far, from Dutch ovens (mine of a shoeless one) to a griddle. Your channel has helped inform me on cast iron so I thank you! 😊
Glad we could help Taylor
I love cast Iron. I'm a single fellow, but I cook for friends and my elderly father. I own three skillets. a 12", 10", and an 8". They are my favorite things to cook with. Thanks Kent and Shannon.
Thank you and that iron is the best thing to cook out of
I sure enough do appreciate your wisdom on these here cast iron cookers. Been using em for quite sometime myself but like you state in the opening "Everyone needs a tip now and again". Thanks much, Sir.
I gotta tell you kent my husband and I watch your videos together and not only is the content great and informative but your sense of humor and those cute pooches of yours make your videos better to watch than TV. Luv them. Keep up the great work. Kudos to Shann too❤
"Even if you've been using it forever, sometimes everybody needs a tip" so true
Just the tip.
I have a local guy that has a booth at an antique shop that deals exclusively in antique cast iron. That’s where I bought my skillets and my Dutch oven and I finally met him a few months back stocking his booth, cool guy. He has cards set up that explain how to properly season and care for cast iron and even at the register, they give you one whenever you buy some cast iron
I'm loving your channel. Inherited a 12" skillet when my mom passed 4 years ago. I have added a few pieces to my collection. Your videos are informative, helpful and hilarious! Keep em coming! Thank you.
Our pleasure
I have several wonderful Dutch ovens, made by several European companies and I love them all, but by far the best one I own was made for me by hand by a Good friend of mine who is a blacksmith.
Wish I saw this before I bought my first Dutch oven. Had it for years. 10” for camp and from a major manufacturer. I inspected it after watching this video and found the uneven sides. Thinner on one side. Maybe it can used as decoration. I have since purchased a USA manufactured ovens. 1-10” and 2-12”. Even walls and first cook was perfect. I now have a list of the other evens I want and now know more about what to look for in skillets. Great, useful information.
Well, I have two 8” Dutch ovens, two 10”, three 12”, and a 14” deep. Guess I’m covered for all circumstances! Plus one shoeless; skillets from 6” to 14”, three Griswold waffle irons and my grandmother’s Wagner Ware skillets-the Griswold and Wagner all 100 years old. Such fun, all of it. Love your videos!
I have several old Cast skillets and three dutch ovens, two stovetop and one wood fire. The two stove tops have no easily visible name but very faint letters that I can't make out. Pretty old I believe and cook great. I don't really care much about the name, just the cooking quality. One thing that I noticed about different manufacturers on the skillets, some measure size by the bottom diameter, some by the top. Great videos Kent, thanks.
Thanks for watching Robert and it is the best thing to cook with
Thank you , o the education, for , I am getting older and finding new things to do , as I became disabled, for me, I have to keep busy, I can still hunt , but not walk well, again thanks
I bought a U.S. made skillet from a new start up about a year ago called Field Skillet Company and I am very pleased and it is excellent American quality.
Yep we did a video on the Field Skillet
I now have the 12 inch dutch oven with the legs, and one without the legs, but have not used them yet. I also have the 10.5 Stargazer skillet also and plan on using all of the cookware soon, especially the ones I can use indoors. I also have two lid lifters also, and one of the dutch oven's came with a steel plate inside and I assume that it is for placing certain food on when cooking. The other one came with a booklet which I read and is keeping it handy at home.
we live in a town area, camping and outdoor cooking is a must! and cast-iron does come in handy.
"If you're only cooking for yourself and the beagle"! Good video!
Thumbs up! You have a Beagle. My wife and I have the product of several generations of indiscretion. Regardless of breed (or not, in our case,) dog's are indeed one of life's blessings.
Glad I came here after the last cast iron video I watched. This is great information, and humor to top! Thanks again Mr. Rollins, hope you have an awesome day!
I inherited cast iron skillets back in the 80's that were made in the early 40's. Let me just say they are by far the best skillets I have ever own and I refuse to cook with anything else.
Ebay kills me the hoarders of cast iron products spend up to 1000's of dollars for one piece...When you said Ebay I went over and looked again and said yuppers there they all are LMAO
Very useful stuff here. The one dutch oven you showed that had no legs is perfect for baking in a home oven, every thing from Chicken to bread.
Thanks to you, I have gotten both of my cast iron skillets properly reseasoned. I had some trouble with one but your videos showed me the way. The dutch oven has some rust on the bottom of the lid. That might require a wire brush to get back to bare metal. I was super sick for a couple of years and let it all go. Now I am paying for it. 😀
Thanks for the Very useful information.
Our pleasure and thanks for watching
Another great video, I Love my vintage cast iron cookware, one thing I do when buying vintage cast iron cookware is test it for lead, yes that is right due to some people use cast iron cookware to melt lead in for different things, I go to my hardware store and pick up a lead test kit
Mad Dog This is a concern of mine when buying used, my great grandfather built boats to use in Chesapeake bay and he would would melt lead in cast iron skillets to seal the joints in the bottom of the boat.
That is good to know!
Great Advice, Kent.
[ x ] Made in USA #1
( Just finished frying up a mess of eggs, bacon & hash browns in a USA made pan that's been in the family for over a 100 years. Just can't beat it. )
Thanks John
I just started cleaning up a bunch of old cast iron that was given to my wife. Thanks for the tips. 🇺🇸
Our pleasure
Great info as always Kent. On a completely other subject I want to compliment you on your set, your lighting, and your audio quality. It is obvious that you and Shannon have put a great amount of effort into those things. The quality of this video is over the top.
We have my Gran as cast iron! I see it staying in the family for many years to come! 💙
Great video. I've bought a Chinese walmart one. Made my biscuit fine. Had a choice. Buy a 50.00 cast iron or a 20.00. Used both. Never had a problem with them except price.....keep the videos coming
Use to cook in fire camps and so enjoyed it.working in the outdoors the people sure enjoy a well cooked meal.Miss the banter and laughter at the supper table.Love watching and learning more. Thanks
Thanks Rick
I'm still using the cast "arn" skillet I bought new at the Frandor Military Surplus Store in East Lansing Michigan in 1972. I wish all the cars I've bought worked as well and lasted as long.
I own a lot of cast iron and all but one piece is Lodge (an old Griswold 6 I found in the basement of an antique store in the Upper Peninsula of Michigan). I love how smooth that one is, but my favorite is a Lodge 10 that I got back when they sold unseasoned cast iron. I know this may be an unpopular opinion, but I prefer the weight, thickness and heft of Lodge stuff that I got unseasoned, which have a great surface in their own right. To me, the fun is watching the seasoning go from nothing to jet black and slick.
There's nothing special about Griswold. It's good but no better than Lodge or BSR from the 1980s or earlier.
Leonard Lawrence Sock Party I have a #6 Wagner and I feel the same way, the #10 Lodge that I bought 20+ years ago is still my favorite.
Good stuff, Kent. I like your sense of humor, too! Much obliged.
i have a legless Dutch oven. i deep fry fish in it. love it!
Great fish fryers they are
I just sent this to my son who is shopping cast iron now. Thanks again.
I use a old Griswold Dutch oven legless for everything from frying to baking and when I take it camping I have made some adapters so it can hold coals on the top and sit up off the ground.
Griswold best iron I have ever used
I've got Griswold cast iron I inherited from my uncle. It's the best! I use the #7 everyday! Looking for more!
Great Iron it is
Cast iron skillets are my go to pans for roasting pinons over the stove top.
Thank you. A lot of good advice in this video. I already own the "shoeless" Dutch Oven and I'm now on the look out for the one with legs. I wish that I had bought one years ago because it's going to be hard to find a good, old one now. I did want to mention that I purchased your cookbook for myself and one for my son and we are enjoying them, not just for the recipes, but also the stories. Looking forward to the next lesson. Take care.
Thanks Linda and we hope you enjoy the books
I confess I’m a cast iron hoarder! I have hand me downs from my Mom And two grandmothers. The “newest” one I bought when I was in college and have been cooking in it for over 30 years now. I’d guess average age of my skillets to be 50+ . As Kent says if you take care of it cast iron will last forever.
Kent, I have my mother's Griswold and Erie skillets. So grateful!
Have a great Christmas!
I don’t k ow how many times you said buy lighter pieces for cast iron but that runs counter to what I have heard and understood my whole life. The thinner it is the more prone it is to shocking and splitting.
Saving this video to my hard drive. Seems like you're the only one giving tips in buying cast iron cookware.
Thanks Luise for watching
This was one of the greatest videos I’ve seen on TH-cam how could anyone thumb this down.
Thanks Stephen
Great examples of what to watch for. One thing I learned about the bale being attached on different sides is how it rests when you aren't carrying your iron. When you set it on the fire, or stove, the bale (wire handle) rests at around a 30 or 45 degree angle above the pot but out of the way of working with the lid. This keeps the bale out of the fire coming up the side. this way when you grab the bale and take the pot off the fire, you don't burn your hand, drop the iron in the fire and do a jig fit for the barn dance.
Thanks for watching
Just buy Lodge. I have 5 pieces of cast iron and Lodge has never done me wrong.
My Daddy and my Grandaddy both worked for Lodge back in the day ...
Lodge work's great after you smooth the surface of a new one with an abrasive disk and properly re-season it.
I believe Lodge is the only American brand left. It's made in South Pittsburg Tennessee. I love Griswold and Wagner but sadly they went out of business long ago.
I just started buying Lodge a few years ago. Love it!
I like Lodge too. even tho I have 3 skillets from my grandma and Mom.
Thank you Kent and Shannon for sharing another great video.
Kent, you're so right about not being able to find the good cast iron anymore. I'm constantly on the lookout for the older brands but, they are few and far between and, quite expensive.
Be sure to do a bit of research on the older brands of cast iron cookware before you head out to find that treasure. There are some unscrupulous individuals out there just waiting to rip off the unsuspecting public.
God Bless you both.
Stan
I have wenzel Dutch oven and frying pan, griddle. Love them!
While I completely respect your opinion and your expertise in this area I will say that USA made cast iron is getting harder and harder to find at least in my area. All of my cast iron including the Lodge pieces that are newer than 10 years old are all imports I just can't find USA forged cast iron any more. I am keeping my eyes peeled for older pieces but they just don't come up very often near me.
Thanks again Kent. I added a Field skillet to my arsenal and love it.
It is a good piece of iron
I’ve watched and enjoyed you videos for a while. This one made me a subscriber. I am new to cast iron and plane on building my collection. Now I’m watching your videos over. Like your recipes and respect the skill. Keep them coming!
Thanks for watching, best thing to cook with
I have a 1982 cast iron skillet from Taiwan and it seasoned up perfectly, I can honestly say it is non-stick. Beautifully made, perfectly balanced. I disagree a great quality cast iron must be made in the USA. This skillet I have is a Benjamin and Medwin, made in Taiwan, and puts Lodge to shame. Enjoyed the show.
I also use a Taiwan 10in skillet that seems fine to this less than expert. The only thing i have found wrong with it is the top edge flange is not totally symetrical
I just ordered a lodge cast iron skillet from amazon. My first ever. I do trust the lodge name enough to do that though. Lol the humor cracked me up throughout the video.
City girl here, new wife and mom that recently discovered cast iron pans and pots as a healthy alternative to non-stick pans, your videos are very helpful and informative. Thank you!
Our pleasure
I just purchased a Griswold cast iron skillet #8 model 704
Some of the best iron ever made
@@CowboyKentRollins I have my Grandmother's cast iron skillets. The 8 says Wagner on the back and the 6 has no name except for two "Q's" on the back. One on the back and one on the back of the handle. Are they any good?
Thanks kent for help me buy cast iron...and and how to seasonong.fraying pans...found a sum old frying pans in my grandmother old house..so took them..thank god for you show how to do all that...thats...cowboy to cowboy...thats.
Thanks James
thank you, cowboy kent, great info for beginner cast iron buyer. much love and god,s peace be with you
Thanks so much for watching
I'm so glad I clicked this video. As entertaining as it was educational 👍
Awesome, thank you!
Thank you for this video. There are folks that are always asking me the questions that you have credibly answered.
Dude is funny and real as they come.
Greetings, Mr.Rollins.
I have recently become a subscribed fan. I'm in the process of watching every video of yours I can find, saving most to favorites, and even tried a couple(the "Cowboy Coffee" turned out ESPECIALLY well).
But I have a dilemma. I have, over the past 30+ years accumulated a fair amount of cast iron, bought, inherited, etc,. Most of it is in need of a little TLC, and a simple seasoning. I've done a few pieces, and they turned out well. But herein lies my problem. Several years ago, I inherited my Grandmother's cast iron, do everything in it pot. EVERYTHING. From boiling bath water, to laundry, rendering hogs, making lye soap, and who knows what else. Can't remember the dementions right now(it's in storage), but maybe this will help some. I am 6'4", 240 lbs, and I can sit in it crossed legged, lounge in it if I dangle my legs out at the knees, but my feet won't touch the ground. I "threw my back out" getting it out of the trunk of my Mother's car. I managed to carry it to my truck, but won't try that again. It's a 2 man job. The two bail eyelets are thick and solid, but too stubby to use as a hand hold. I use rope loops for moving it now. It has 3 short legs, solid and intact, but they won't touch the ground unless tilted toward them. Guessing that was the idea. I'm supposing that it is well over 100 years , but in my untrained eye, it is in remarkably good condition. No cracks, inside or out, a fair amount of surface rust, but some mild , and a little of what I would call moderate pitting. I'd estimate the bottom to be a solid 1-1½" thick. So, I have 2 questions:
1) How do I get this monstrosity prepped to season, and how am I supposed to season it? I'm quite sure that you have heard tons of techniques, but just the few I've heard, from sand/bead blasting it, to building a fire inside AND under it, keeping it burning for a couple of days then wire brush it and then boiling lard in it, mopping it a few times a day. Im overwhelmed. I saw how you cleaned 'Bertha', that's what put this project back in my head.
2) Most importantly: Can this pot be made food safe? I use my cast iron, and I imagine massive amounts of soups, stews and chillies cooking for a day or two, along with pork butts, chicken, and ribs on my smoker! Again, thanks for what you and your lovely bride do! ANY and ALL advice is welcome!!! I just hope I don't have to turn this heirloom into an ottoman, heh heh heh!!!
I do have one of them big washouts, we used to fry a lot of fish in it, If. you can build a fire and throw it in, then wire brush it and then start seasoning it again, Thanks for watching
You have made me wish that pictures could be posted in TH-cam comments.
I have restored several cast iron pieces from what I have learned watching Kent's videos
Love your videos and all the knowledge you share. Thank you
Thanks Janey
Thank you Kent.
Your videos are incredible.
Every one of them is great.
Thank you Kevin for watching
Kent, Thank you very much for your videos. My wife and I learn so much and thoroughly enjoy the cowboy humor. Keep up the great work... You and your wife inspire us to cook outside with our Dutch ovens. :)
Thanks Kenneth it is our pleasure
This is useful - and I laughed and winced at that CLUNK on the glass stove. I could FEEL that glass shatter!
I am so glad you posted this Kent as I have cooked with cast iron before just never owned any of my own stuff and the wife and I want cast iron for camping. If we don't see another video from you before the holidays, you and the mrs have a Merry Christmas and Happy New Year.
Thanks David and God Bless you as well, and there is more coming out soon
I have the same Dutch oven and it’s awesome
we have several cast iron pans the my grannies brother poured him self in the 40's to fifties when he worked in a steel mill that made cast iron and we are still using then and i found some in the garage that have rust but are restorable i have restored one to like brand new conditoin!!
They can be brought back to life
I so enjoy your videos! I have a chicken pot, I guess. It's a Griswold #8, its deeper than both yours. But it doesn't have a lid. I use the lid from the skillet. I need a Dutch Oven!! I love cooking outside on the open fire. Thanks for all your knowledge.
Our pleasure
Your right I just bought a 12 inch lodge today at Wal-Mart we went to 3 to find the right 🍳 .We were at one Walmart they had one left ant it had e shallow pits in it ...So we went to another and bought one there I took off the label to make sure it was right. I paid $44 CDN for it Cabelas's bas pro was $20 more on sale for the exact same skillet. Thanks for your videos I almost bought a Pioneer Woman brand $20 cheaper but made in China same as other stores A lot of Chinese brands!!! I want made in Canada or the USA.
I love this guy.... new cast iorn owner here lookin for help. And i found you.😊
I made a mistake and bought a 10
Thanks again Mr Kent, Nothing better than some good information! 👍🇺🇸
Thanks Ricky for taking time to watch
Thanks again, sir. I watched this a couple years ago. Was looking for it again. Was looking for the size recommendations. I bought the 12 deep 20 years ago. Baked a lot of cakes. Biscuits too, but really need to load up the lid to get the heat down there. Had a 10 shallow almost as long. Almost the same size cook surface as the 12 deep. Just bought 2 12 shallows. Getting hard to find around here. Want a 14 shallow, too--but I only see 2 places on line for those. And they want as much as 2 12s. Double that with shipping costs. Think I am covered now.
Thanks for watching Scott, yep freight on iron is high, I have found some 14's at junk stores and estate sales on occasion
I got a nice eight inch griddle pan from T-fal.
I figured since it was sold by a reputable company it was fine.
Neither hot dogs nor sausages will cook well in it.
The grill ridges hardly get hot but
the base of the ridges overheat.
Its does cook a burger pretty good.
I love watching ur vids! U made me chuckle a few times! Put a smile on my face!
I found some iron pieces in thrift stores and army surplus stores, now I have to stop biying them, or give a few away!!
Thanks for watching
I have a lodge. I used an orbital sander on the floor of skillet. now I can slide eggs around on the bottom while they are cooking.
Works so much better when it is smooth to start with
Thanks Kent and Shannon for another great video.
Our pleasure Billy
Love your videos. Starting to look for iron now but had no idea what to look for until now. Thanks!!
I just received my Lodge 12", 8 qt Dutch oven, in the mail, today. The box was all beat to hell but the oven looked ok. The three legs are a little shorter then the legs on your Dutch oven. Hope it cooks ok. I wanted to try baking a round loaf of bread or biscuits in it, but not sure if I have to put something on the inside bottom so stuff doesn't burn.
Excellent video and great advice! All of my cast iron is Lodge, and I've never had any issues with them. I like Lodge Cast Iron products because they're heavy and thick, and hold the heat really well. I'm getting ready to purchase the Field Cast Iron skillet. Merry Christmas to you and your family.
Thanks Mike
You're Welcome, Kent!
Exactly the type of advice I was hoping you would share. Great video!
Much needed as I’m wanting a small Dutch oven. Been subbed for a week now and quite simply love your channel
Thanks so much for taking time to watch
Thanks for the lesson. Always gaining knowledge from your video's.
Thanks Adam
"Hot cobbler run down ya leg" cracking up! Thank you for this playlist
Hey all the way from Cape Town South Africa here. Just bought a mega master 300 pan and a 250 griddle skillet. Could you do a review on the mega master brand please. This is the first cast iron cookware i have bought. thanks. I'm watching all your cast iron videos
I have gotten all of my Cast Iron at Yard Sales and Thrift stores, I won't buy any of the new fangled ones at a department store. I want the OLD Cast Iron It's what my grandma used, it's what I'll use and what my kids will be given.
Recently reviewed your cast iron videos for tips before looking for some pans at local fall festival sales.
Found a Wagner 8" in great condition. Thanks for your helpful tips, Kent!
Thanks for the great tips, gotta love the USA cast iron!
First time watching, thank you for your videos!! 🤗 🦋🌹💞 Was wanting to buy a good dutch oven. Our family have all been buying campers to take the kids 🏕️ camping. Got to have a dutch oven for the tri pod. 😁
Thanks Kent.... tell Shannon I said "Hey".... great tips on cast iron!
Will do my friend
I don't cook and I'm not planing to learn.... but I LOVE YOUR VIDEOS....👍
Thanks for watching
I’ve not the drippers before, have to watch for that. My dad was a welder and cast iron was tricky because it cracked easily cooling down. Had to wrap it up. So I could see poorly made ones cracking.
Just found you Mr. Kent Rollins and I'm so glad I did
We are honored you joined us