Was just checking out another video on the CI skillets a guy was showing and what his favorites are. And saw your video pop up. I have been in CI groups online for years. Saved many pieces from people that left outside. Just asked can I have them. So now have more than 30 pieces. Cleaned and seasoned some and gave to family that will use them. Have to still work on the rest. Today am cooking leftover ham bone and beans in my large covered Lodge CI Dutch Oven. Everyone waiting to chow down pretty soon!
Thank-you for the vid. I'm trying to get into cast iron after my last non-stick started loosing it's non-stickiness. You've confirmed what I've been thinking, more trouble than it's worth. I have some enamel cast iron that I find sticks more but is easier to clean up because I can just soak it in the sink. I have a carbon steel pan I think is easier to maneuver because it's much lighter and I can actually flip an egg but it is more work to maintain like cast iron. I ordered a stratta carbon steel/stainless steel hybrid that I hope will get a good non-stick seasoning but be much easier to maintain because I'll never have to worry about the stainless steel part.
@@edwinguzman-rt6dc I’m happy you enjoyed the video. I hope you find the right cookware that fits your style. I personally like Viking 4-ply performance TI myself. The 4 layer construction makes the stainless steel pan act more like a cast iron pan. When it comes to cookware I tell everyone find what works for you. Cast iron is a lot of upkeep and the reason they are popular is simply they hold heat better than most. Well like I said technology is catching up
@@TK-mf5in I’m happy to hear that, if you need any more help restoring it let me know. Also check out our fried chicken episode. That recipe was built for cast iron skillets 🤘
@@auturgicflosculator2183 I appreciate the feedback. We usually teach recipes on this channel but we had a lot of questions about cast iron after we did the fried chicken episode that we figured we would just cover it 🤷♂️ we will cover other things besides recipes like “how to sharpen a knife” or “how to pick a chefs knife” ect. And maybe you know more than most but you have to remember we are making these types of videos for beginners. In February we are going to dive into Molecular gastronomy, a little more advanced stuff. You’ll probably enjoy that more. 🤘 thank you again for the feedback.
@@DEATHCORECHEF It was more a gut response to 6 minutes of rambling about what I view as one of the most tired tropes in fiction. I'm glad to see you took it well.
Follow along to learn how to cook!
Was just checking out another video on the CI skillets a guy was showing and what his favorites are. And saw your video pop up. I have been in CI groups online for years. Saved many pieces from people that left outside. Just asked can I have them. So now have more than 30 pieces. Cleaned and seasoned some and gave to family that will use them. Have to still work on the rest. Today am cooking leftover ham bone and beans in my large covered Lodge CI Dutch Oven. Everyone waiting to chow down pretty soon!
@@DesertCactus1951 I hope this video helped you out sounds like you have a huge collection to maintain 🤘
Thank-you for the vid. I'm trying to get into cast iron after my last non-stick started loosing it's non-stickiness. You've confirmed what I've been thinking, more trouble than it's worth. I have some enamel cast iron that I find sticks more but is easier to clean up because I can just soak it in the sink. I have a carbon steel pan I think is easier to maneuver because it's much lighter and I can actually flip an egg but it is more work to maintain like cast iron. I ordered a stratta carbon steel/stainless steel hybrid that I hope will get a good non-stick seasoning but be much easier to maintain because I'll never have to worry about the stainless steel part.
@@edwinguzman-rt6dc I’m happy you enjoyed the video. I hope you find the right cookware that fits your style. I personally like Viking 4-ply performance TI myself. The 4 layer construction makes the stainless steel pan act more like a cast iron pan. When it comes to cookware I tell everyone find what works for you. Cast iron is a lot of upkeep and the reason they are popular is simply they hold heat better than most. Well like I said technology is catching up
I forgot about salt! I was just looking at my CI and thought it looked like it needed more than my green scratchy thing was offering. Thanks so much 🤟
@@TK-mf5in I’m happy to hear that, if you need any more help restoring it let me know. Also check out our fried chicken episode. That recipe was built for cast iron skillets 🤘
I never knew about cleaning it with salt. I use coconut oil cause that's usually what I have around.
@@MistyLake that’s why we made this channel 🥰 to teach everyone
The useful parts of this video are about 20 seconds long, not all at once. I don't have enough palm or face to react to this.
@@auturgicflosculator2183 I appreciate the feedback. We usually teach recipes on this channel but we had a lot of questions about cast iron after we did the fried chicken episode that we figured we would just cover it 🤷♂️ we will cover other things besides recipes like “how to sharpen a knife” or “how to pick a chefs knife” ect. And maybe you know more than most but you have to remember we are making these types of videos for beginners. In February we are going to dive into Molecular gastronomy, a little more advanced stuff. You’ll probably enjoy that more. 🤘 thank you again for the feedback.
@@DEATHCORECHEF It was more a gut response to 6 minutes of rambling about what I view as one of the most tired tropes in fiction. I'm glad to see you took it well.
@ all feedback is appreciated 🙏 I hope you do it for all our videos.