Bacon! The first thing to cook in new or restored cast iron pans. Probably the best thing to cook!
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- Bacon! A good start for seasoning on your cast iron pan. Get some good cooking grease to use later.
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I'll tell you, I'm an old man that knows his cast iron skillets.. and bacon fat IS the best way to season your pan... How you choose to slice your bacon is another story... Good video
Aaaayy lmao
Agreed. I felt culinary twinges as he chopped that. But a man has a right to badly chop his own things.
Yup, he kinda cut it under himself and not forward of his hand. I found it odd.
@@egger46 What's wrong with how he did it? Honestly, I don't know. I hate knife work, I hate slicing things. It's such a chore and like him, I have dul l knives (I'm sure that's a main reason). I'd do it exactly how he did it. Other than have a sharp knife, how was he supposed to do it? lol honestly I don't know.
honestly, he would have been better off cutting the bacon with a scissors.
I had a jar shatter from hot grease once. Learned my lesson. Food for thought 💭
See my above comment/story.
Its not the dull knife that concerns me, its your cutting technique
+RagingHeartOn Ya I don't know whats up with that. Pushing straight down on knife wont get one very far and might be a good way of getting a nice deep cut when the thing slips.
It's your hand placements
+RagingHeartOn Ya that too. The guy is going to chop off a finger at some point ;)
+svtcontour How do you know that I haven't already? If it wasn't for WebMD and youtube safety-sallies I would be dead.
+Cooking With Cast Iron LOL well good for WebMD then :-)
I pour my rendered fat through a wire mesh strainer to keep it clean into a metal or ceramic bowl first and allow it to cool a bit before I make a fresh batch or add to an older batch of chilled bacon fat. I store it in a chinese take-out soup container when cooled and I have a really beautiful evenly white batch of pork lard that never burns when I use it. Just a thought.
I place a coffee filter in the strainer. The impurities are what burn first, so removing those (even the micro bits) allows for high frying temperatures later on. Also; keep the filtered bacon grease in the freezer in small batches. The same action that "freezer burns" food by dehydration, removes the remaining trace amounts of water making for an even more pure and high temperature grease. Handling in this manner produces a pure grease the color of white chocolate.
Katrina, I process my pork fat the same way but I store it in a plastic container and keep it in the frig.
I filter my bacon grease through a steel wool mesh and then store it in ice cube trays in my freezer until it is frozen into perfectly porcelain white cubes, at which point I then put the cubes into my blender until they are turned into a fine powder which I snort up my nose with a golden straw.
@@Smullet90 lmaoooo omg dude I never laughed so hard in my life
@@Smullet90 the funniest part is I bet alot of people were thinking "wow that's a great idea" when you mentioned the ice cube trays and then got so disappointed when they pressed *read more*
Is this vegan friendly?
lol
ha!
Lmfao
whats next? is the pig ok?
Yes, the pigs were vegans, and they were friendly, and they were delicious!
Just wanted to thank you for all your videos! You have helped me get my CI skillet to the point that it is my favorite kitchen utensil. Keep em coming!
Thanks a lot! Glad I could show some tips and tricks to get your pans going =)
Cheers
I pour my bacon grease through a coffee filter. It's a little slower, but no sediment.
I'm impressed you didn't spill any grease. I would have gotten about 25% into the jar.
+Species710 haha thanks!
+Species710 I have such clumsy hands that I have to use a funnel to get it all in.
You're the first presenter who has recommended seasoning cast iron the right way--with bacon fat (or lard). I've watched about 20 presenters, so far, and everyone seems to be using vegetable oils of some sort or Crisco. Cast-iron cookware was developed long before vegetable oils and is meant to be used with animal fats. I'm not a big meat fan but my cast-iron still gets a healthy layer of bacon fat as needed.
Bacon will go rancid if you don't use your skillet daily.
When I get a cast iron skillet restored and ready for its first cooking (bacon, naturally), I go to a local discount grocery store and buy the cheapest, fattiest bacon I can find. A few packs of those will cost the same as a pack of "good" bacon. It works great to season the skillet.
I always get the pack of "bacon ends and pieces." it's about $2.70 a pound and produces a huge amount of rendered fat.
This is an excellent idea!
Love to cook up fat back in the cast iron.
@@ZanesFacebook Ah, the price of bacon before Covid stimulus inflation. Memories.
I would let the bacon fat cool down before putting the lid back on. It can create/trap a bit of steam and the fat will spoil quickly in the fridge. Always let it cool down to room temp before putting lid on and retuning jar to the fridge. :)
+galemoy Good point thanks
Learn something from the old school mason jars you always put hot things in the Mason jar you put the center of the top on then put the outer rim and the heat when it cools down you hear the top pop in that's when you know it's sealed Buy vacuum for preserves my mom used to always take melted Gulf wax melted in one of your pants pour it in the top over your preserves and when it gets hard not a bit of it will be in your preserves for an extra seal then put the top on because if you notice a mason jar is thick glass keep them in the dark cool place and you can keep them for a long while
I was thinking the same thing.
No need to put it in the fridge either.
im new to cast iron and just purchased a couple of them, what are the uses for this bacon fat, only thing that comes to mind is to cook sone eggs, what else?
Stores sell metal canisters with a metal lid strainer for bacon grease drippings and after cool store in fridge.
Just a suggestion for future videos. Example, just cut up the bacon off camera, instruct viewers to cut bacon into whatever size pieces etc., thereby bypassing the opportunity for sad souls to repeatedly criticize the error you made after you already pointed it out several times. I appreciate the fact that you pointed out your flaws but the reality is... many, and I mean many, tubers are low self esteem souls that make themselves fell better by attempting to bring others down whilst hiding behind the safety of their keyboard. Thank you for the time you spent to make and post this video.
Good advice for sure. I have shortened or cut out sections like this in other videos. Thanks for the comment!
StriveFor Selflessness I fell better when I point out others mistakes.
*feel, *others'...you're right, I do feel better! :D
@@Spiderbeavis
LOL! Got 'em
Wha! Do not people like homemade bacon bits anymore? 😆
About 2 years ago I was new to cooking with cast iron, and the first thing I cooked in the skillet was eggs....don't do that lol
lol! After some good bacon cooking!
Oh yeah! Now the eggs just slide around!
Lol
omg i did that too 😂😂
A trick I have found from a youtube video is to put a layer of oil down with a paper towel, then melt a pat of butter. You can cook eggs first time if you do that.
3:35 great life advice.
😂😂😂
Thanks for posting click maybe because of cast iron personally I have tried all the non-stick blue pan all of them they all work for about a year and a half then I always go back to cast iron makes me feel good when I cook and think maybe someone's Grandma use the same pan 100 years ago
Dang all the professional chefs on the comment feed.
Right? I watched the video and was grateful for the ideas. Scrolled down and didn't realize what I was supposed to be angered by the knife skillz. lol. But this is a strange thing because I watched a woodworking video the other day a Russian made a table we were supposed to be jazzed about. But his table saw skills were dangerous as heck and I got butthurt about that! lol So I'm one to talk. Maybe the difference here is people use knives every day. Good skills or bad, we use them because we have to to survive and we learn and some things are common sense. But table saws are particular, not always common sense, and they should be represented safely at all times.
Maybe I'm making excuses for double standards, though lol.
I save my Bacon grease for making my fried Cabbage Recipe & for coating my cast Iron Pans when cooking them again etc.
I clean my rim thoroughly every day.
Nice
Too funny!
I put my bacon in the freezer for no more than 10 minutes. That makes it more firm and easier to cut.
I prefer to let my wife clean the rim
GOlllPACKlllGO oooooooooh
Anyone else keep coming back here because it's just so satisfying to watch?
"Make sure your rim is clean"
better than all the other instructions combined
I enjoyed this video, just bought myself a Lodge cast iron double dutch oven 5qt. The lid can be used as a skillet. Yay! My mom used cast iron a lot when I was a kid.
I am so glad that this man was here for you people that did not have a mother. It is some great knowledge that she would impart to you. Thank you cooking with cast iron for reminding me how lucky I was for having a mother.
Grady Bledsoe Thanks Grady, we are both blessed.
Lol you're a dooshbag
I am thankful for my husband's grandmother, she is the one who taught me about cast iron. She lived up in the hills in Alabama and did everything the old fashioned way, she was awesome!
cconti2600 Yes I am! Happy new Year Everybody!
Grady Bledsoe you too young to remember Woodstock 69 and Richie Havens song Freedom with , and , feels , like , '"motherless " child in it . but you still ok.
Bro, we cut solid slabs of bacon into lardons in a fancy restaurant I used to work in a few years ago. Frying those little nuggets of joy every Sunday was a work of pleasure for me. Thanks for the memories. Bacon!
Haha nice! Can't go wrong with bacon. Cheers
I bet it smells like heaven.
It does every time =)
FathomlessJoy Ah give it a rest. You vegans are like born again Christians: A self righteous pain in the fucking ass.
carpii Many "born again" Christians aren't even Christians. The self-righteous pharisee who thanked God that was not evil like the others around him, did not go home justified. The tax collector who asked God to be merciful on him, a sinner - went home justified. See Luke 18:9-14
No matter what anybody tells me...The BIG BOSS up in Heaven will allow me to enjoy my Bacon.
HobbyGuyUSA
Are you freaKIN SERIOUS?!
GOOHWTS!
That looks so good I have seasoned skillets with bacon grease and It is the first thing I cook in a fresh seasoned pan
You can't go wrong with bacon!
Ok, one thing you need to make clear is that bacon fat in the jar, you said put it in the fridge but you need to tell people to let it come to room temperature before you pour boiling grease in it or the jar will explode. Wouldn't want anyone to get hurt.
Candide Thirtythree Ok
Cooking With Cast Iron
:), you and I know that but you would be surprised how many people don't.
Candide Thirtythree This is true =)
*****
You go right ahead and pour boiling hot grease in a jar right out of the refrigerator and science will be the karma you deserve.
*****
HE HAS A JAR!!! did you not watch the video? Not everyone knows enough science to know that extreme temperature changes cause glass to explode. I was just trying to save someone a trip to the hospital.
That skillet looks very well seasoned before hand
Take the bacon bits mix them with mashed potatoes and string beans and fry them as patties in the bacon grease. Best with "dry"mashed potatoes. You fry the until the patty is nice and brown and crispy on each side., Yumm! I do this all the time with extra mashed potatoes. Actually I plan it forward.
I can see that your pans are beautifully seasoned. I bake bacon in the oven at 400 degrees for about 25 minutes, turning them 3 or 4 times and switching pans on the rack (a #10 and #8 Lodge). There's no spattering. Thick bacon is easier to handle.
DCFunBud Nice. That's a good idea thanks!
1:43
Ssshhhh!!😌
Bacon appreciation moment!
What a great idea. I love bacon but I hate cooking it (slices take a long time, since they take up so much pan real estate. AND I just got new Lodge pans. AND I just got a big slab of grocery store bacon (because it was on sale) that I was dreading to cook. WHAT a great idea to just stumble across. :)
Just got a Lodge pan yesterday. First meal was chicken and shrimp with peppers and onions. Second meal today is gonna be bacon and eggs.
I’m keto. I cook bacon in my cast iron pan, save the drippings - liquid gold. It seasons the pan perfectly. Never use soap or scouring pads to clean - just hot water and plastic bristle brush.
Does your pan smell rancid after a while?
cut starting from the right, so ur left hand can hold the bacon (or whatever) in place.
Damn ....the comments here are hilarious. You are making and supposed instructional video, and virtually all the comments are about what you did incorrectly, from cooking to cutting to draining to storing. Imagine if this was an about you performing open heart surgery.
+graftonreed Right? I have a hard time getting over the Internet's ego
Lol blaming the "Internet's ego"...
If I'm watching an instructional video, I want to watch someone that knows what he's doing. By seeing all the things you did unskillfully, I just don't want to believe what you're saying at all
Brutal - I am here for cast iron pans :) great video
Well, you oughta oil your cutting board when you're coming through sharpening your knife.
@@Xenon1rth did your mother neglect you as a child?
i pour my bacon grease through a coffee filter before i put it in a jar . makes for some really clear grease with no little " bits " in it .
Work Sharp system is a God send for ppl like me that cant figure out a wet stone to get a knife razor sharp. And a food processor is what I use for bacon bits now. I like cooking but sometimes that fp is nice.
Almost every time I cook strips of bacon on my cast iron, it sticks and/or there's bits stuck to the pan that I have to scrape off. Is it because my cast iron isn't seasoned properly? Or does that just happen. Everywhere I've read, it says to cook bacon to help season a new pan but it always sticks. I end up having to scrape off and reseason fairly regularly
jon0807 If it is a newer pan things might stick. However, when I have things stick its probably because the fire is too hot. If you are just starting to cook with cast iron, you will find that you can turn the heat down because cast iron uses heat well. I would try to start with lower heat and turn it up slowly and see how it cooks. If you get a few things that stick just scrape it out without using soap and then wipe it down the pan with the cast iron condition or some of the bacon grease. Hope that helps!
Good video...After the pan is good and seasoned I like to use for baked beans on my Weber charcoal grill..cooked indirectly!!!Makes awesome beans
That's bacon magic right there.
Darn right
I am planning to cook 2 pounds of 🥓 in my 12" CI Skillet, soon....for bacon bits.
Was your thumb tip reattached?
Mo stank stank
The pan you began with had a wonderful seasoning already on it. Would like to see this done in a new Lodge skillet.
Lodge pre seasons their cast iron.....or so they say.
I use a pair of scissors to cut bacon, works for me!!
Sean Smith best idea yet! Thanks for the comment!
Cooking With Cast Iron always how my momma did it too. Works perfectly
Actually, Clarified butter and potatoes are probably the best way to season your pan. Starch in potatoes helps oil get into the pours and carbonize.
Good to know. I’ve fried potatoes in freshly seasoned skillets too. But I thought it was the grease coating that helped the seasoning along.
I always welcome another reason to cook some bacon.
judsonkr MmmmHHmmmm
Bacon is so overrated, but perhaps its because I'm British
Good Video. Just learning to cook and care for cast iron and your channel is great, I subscribed. BTW I don’t care how you choose to slice your bacon - cold, hard bacon probably cuts better the way you did it - regardless your bacon. your way.
It's a knife , meaning made for slicing/cutting , try using a sawing motion and not a mashing motion
+taskmasster Get better hearing aid. Maybe you understand why he did that.
ever mash garlic with the flat side of the knife? pro tip for quickly getting the skin off. you're welcome.
or scissors.
Kevin TechWorld shut the fuck up you trolling fucktard
If your knife is sharp you don't need a sawing motion to cut anything. It'll glide right through like butter.
Watching you is like watching my 9 year old niece cook.
I have the same plates
Chef Mack Whittier Nice
Me, too. Corelle (spelling??). Durable, and pretty enough for guests...for those of us who do not understand the concept of “good China!”
I just bought a brand new seasoned Camp Chef 14 inch cast iron, and I need to do this. Not because I believe bacon is the magic seasoning food, but because...hello its bacon, is there ever a bad or wrong time to cook it? LOL
Bacon works but the best thing is to deep fry something. Fill it up with oil. Don't believe me then try it.
XxDaniella 129xX I don't think she meant deep frying bacon. She just recommended deep frying in general.
Properly seasoning any cast iron with high burn rate oil is the best way to begin using a cast iron. It doesn’t matter what you cook if properly seasoned
I haven't had bacon for so long. I'll have to buy some tomorrow to make since I'm seasoning my cast iron for the first time tomorrow
What an odd way to chop
negroe... wtf is that supposed to mean?
All backwards
Gustaf inhocsignovinces agree
I do all my pan cooking in cast iron pans and usually at low temps using olive oil.. wipes clean with minimal scrubbing. Grilled cheese, steaks, chili..
You cut like me. Starts thin with good intentions. Then gets thicker because it's taking too long.
the reason why you do bacon first is the grease can be used to season the dutch oven and you don't have to clean up all you have to do is wipe out the excess and rub it all over the dutch and fire it to season it.
Buy yourself a steel spoon with holes in it. It's a fabulous tool. Scoop the bacon and let the grease drain thru the spoon then transfer it to paper towel! DERP!
Steel will scratch the seasoned surface of your cast iron,
Thanks for the reminder. It prompted me to sharpen all of my kitchen knives.
Word.
Its easier to cut the bacon with scissors! thanks for the video!
haha yes thanks for the suggestion!
Freeze the bacon a bit first. It helps make clean easy cuts. I store my Bacon grease on back of the stove. Ain't never had a batch go bad yet.
Man my eyes hurt watching you cutting the bacon ...😓🤣
very nice video! thank you for posting it for us to watch.
The only way I will eat a fried egg is cooked in bacon drippings. Also perfect for fried tomatoes (red never green) with cream gravy.
Butter is also great
@Will Taylor actually I am not a morbidly obese fat fuck. But you on the other hand are a vile ignorant fuck. Go away.
Thanks for your sharing and I from Hongkong
the knife skills on this guy... he just pushes down... you need some back and forth duuuude
the knife is dull
scary
maybe the knife has poor communication skills :]
leonfalco6
Scott McKay Up the blades
thanks for sharing.. I hadnt thought of making my own bacon bits..lol
So much better than store bought =)
Thanks
Who cooks bacon with a wooden spoon?
and making gravy is the best way to clean out whatever sticks to the pan, then clean it with just hot water.
Carol Norton this is genius...please point me to your fave “how-to” video please and thanks
loved this video....it was confusing because you put it in a perfectly seasoned smooth pan to cook....but i get the concept...thanks!
"Listen to the sound...." instead of bacon cooking it sounds like you're in a wind tunnel.
Vent
Back when I was a new bride (in 1960) everyone cooked bacon -- exclusively -- for 6 months, in a new skillet. Then we'd cook anything that was deep fried, for a while longer, and then you could cook anything, forever more. We'd scrub our skillets with either salt, or go to the river and use sand if it got to where it needed a deep scrubbing.
+nikki mcmains I really like this plan of attack! So simple and sounds like it will provide a great seasoning. Thanks for sharing!
3:36 "Make sure your rim is clean."
+beatsByZlaya That was just so not right on so many levels ! ! ! LMFAO
I have someone who makes sure it always is!!!!
Yup. I got a container of bacon grease now. Its great to cook eggs with.
Thank you for a helpful video... f*ck the nay sayers -- nobody's perfect, we all learn something new everyday
First thing: Place Cast Iron Skillet on burner on medium then cut up the bacon. Cast Iron Skillet will be hot (ready) by the time you cut up all the bacon. Just trying to help.
I haven't seen a "bacon dripping jar" in like ohhhh 50 years.
lol
Really! I always have a "bacon dripping jar" in the frig. Tip my grandmother taught me like 60 years ago.
+Sandra Lyons
wow your grandma's gotta be old!!!
I collect bacon dripping in an giant jug of whiskey., I've never intended to actually use it, too dirty. Does anyone actually use it for anything?
I use it as an oil when cooking certain things
Everybody's an expert! Jeez.
Your knife work scares me. I kept thinking I was about to watch you cut off a finger tip
My mum used to say boiling milk was the best thing to condition cast iron. Something to do with binding proteins.
huh, interesting. That is the first time I have heard this method. I can understand how it might work though. Thanks for the input!
try a sawing motion with your knife........... common....
+David Jackson dang
+David Jackson to be frank, this comment was not positive or nice in any way. Practice what you preach, dude.
Just cook whatever you want. Take the spatula and scrape the burned on food from the pan.
Take some Dawn dish detergent squirt it in the pan clean with hot water I use a scrub sponge.
Clean pan completely of grease and food particles.
Take clean pan still wet heat it on the stove just long enough to dry then while still hot take some olive oil and put a dime wort in the middle of the pan then use a paper towel to spread a thin layer all over the inside wipe dry and leave the residual oil in the pan till your next use.. Done.
Nooooooooooooi! Never use soap on your cast iron!!!!!!!!! Heat pan up. Turn water on hot hot hot. Clean pan with rag or soft sponge under running water.
If anything is stuck to bottom of pan, add water to pan, heat on stove then wash as described above.
It works great for me.
Cast iron is the only way to cook!
I love that you use mason jars as canisters, so do I.😊
The 10 Commandments are found in the Baconicism Bible’s Fat Testament at Suinodus, Chapter 16. They were given directly by Bacon Lord to the people of Colesterel at Mount Barbec after He had delivered them from slavery in Meatgypt:
"And Bacon Lord spoke all these words, saying: "I am the BACON your Lord".
1: ‘You may have other gods, but Bacon should always be the awesomest one you believe’
2: ‘You shall not make for yourself a Bacon carved image of any likeness of anything that is in Bacon Heaven above, or that is in the earth beneath, or that is in the water under the earth.’
3: ‘You shall not take the name of the BACON your Lord in vain.’
4: ‘Remember the Sabbath day, to keep it holy eating a Cheeseburger with a lot of Bacon.’
5: ‘Honor your Bacon and your Barbecue Sauce.’
6: ‘You shall not leave Bacon at your plate, eat it all.’
7: ‘You shall not commit adultery, soy bacon is a deadly sin.’
8: ‘You shall not steal Bacon.’
9: ‘You shall not bear false witness against your neighbor’s Bacon.’
10: ‘You shall not covet your neighbor’s Bacon; you shall not covet your neighbor’s barbecue, nor his male pig, nor his female pig, nor his grill, nor his chilli, nor anything that is your neighbor’s and related to Bacon.’
Bacon Man you missed one .do not let circumcised bastards touch bacon.
Jonathan Hogland That would be the 11th Commandment. The 12th Commandment would be the requirement to recycle your old Bacon Grease by donating it to the nearest Mosque. It's just the neighborly thing to do.
Bacon Man
hjke rr b xx DD reeesssssh HD DD
BLACK YURTS MATTER!
LOLOLOLOLOL
Whenever I cook it like that I use a large mesh strainer so the grease keeps dripping out and I let it sit for about 5 minutes and them pat dry it all off. I save the grease in a container for cooking later.
Bacon is easier to cut from the other direction AND when it's partially frozen
Sorry, I meant (for me personally), from right to left. But I also know that it's lots easier when it's about half frozen.
your correct about the bacon seasoning the pan. Commercial bacon has lots of fat and sugar.
both work very well to coat the pan. I've been using and re-seasoning cast iron pans for years. bacon, sugary items, and if you want it to work really fast. Burn the crap out of it.
outside of course.
Yet another excuse for me to cook bacon. Sign me up!
Heck yeah!
Got my first cast iron last nite. Cooked some burgers first in it instead. Probably as effective.
Dude, you got some good pointers here but.....but......LOL damn son, your knife skills are atrocious! haha I mean, yeah put an edge on that baby but you got some behind the wrist, under hand south-paw cuttin going on! haha
good vid by the way, I'm just bustin b@lls!
+69adrummer hahaha thanks! I got a new knife to replace that one. I do need a new set. Looking at some nice wusthof knives ...... amzn.to/1QPFGbP
Tojiro makes good mid-range knives. They come lightsaber-sharp from the factory, and they're made from good steel.
Nice. I will look them up!
Cooking With Cast Iron… PLEASE tell me you bought a new knife because you wanted a new knife, and not just because the one in the video was dull!?!
I sure have learned a lot about cooking with CI this last month I have only messed up 1 meal in 12 my new favorite is smothered burger w/ onion mushroom gravy I got a set of S/S utensils I already had a huge stock of jars big and small i keep most every thing in them some oven canned im trying the bacon grease in the fridge next/I was wondering why it went rancid on shelf ty vm still watching youre vids
+ROAD WARRIOR 1967 MUSTANG OMG that sounds so delicious. My wife doesn't like mushrooms but I could sure go for that! Thanks for the comments and support!
Leprechaun thumbnail!!! Put me right off the bacon.
That spoon was sharper than the knife.
Ummm....cut from the right
I don't know if anyone still sells them but I keep bacon fat in a thing that looks like a small coffee pot. It has a removable strainer in the top.
You clearly have no idea what a quarter inch looks like.
Huh. Never thought about making them like that. Thanks!
No prob!
Heck no good idea. Thanks!
you cut soo weird
One man's meat is another man's poison! My bacon was done at 1:50. Soft tender and juicy! Each to his own mate! Thanks for sharing.🐗
Lol @3:34
No one likes a dirty rim...