Відео

Mr. Winchester looks like a very skilled cage guardian

Thst is just a young Possum, a lot of people don't know they and Raccoons, love cat food.

✅✅✅Awesome Job! Keep up the Great Hard Work !💯💯💯 I’ll be working on mine soon 😂😢

I feed 2 possum now! Seen babies twice in the 10 years I’ve had feral cats visit. They don’t fight or harm the babies either

That cat doesn't mind. They usually don't.

That's a baby! And the opossums can't carry rabies their body temperature is too high and it kills the rabies So don't ever worry about them having rabies and biting you.

I like it a loooooot 😅🎉🎉🎉🎉🎉🎉🎉🎉

Driving on the highway? Haha cool ...nice job getting it to riding condition

The pores in cast iron are microscopic!

I hate invasive species but I also hate tree rats so I’m conflicted.

Lodge comes non stick from the factory. If it sticks, it’s you.

Thank you for taking the time to show us your cool hive. Thanks for supporting your local honey bees!

Is that treated lumber?

Came across this video and thought the design goes beyond the usual, so I'm gonna try it. You gained a new subscriber from it. I'm curious what you feed your chickens in, if you don't mind sharing.

This man goes above and beyond.

Looks delicious! 😋

Dear everyone, Making cast iron smooth like this makes the seasoning flake off later. If you want to sand the cast iron pans, then do so using 80 grit paper with a flat object, and do so evenly around the entire pan (this guy used an electric sander that was always sanding the center of the pan, while he did his best to evenly sand the edges, so the center of his pan is thinner than the outter edges), and only do so by hand, and only for about 10 minutes, no more. You WANT the pitting in these pans, as it's a part of how it remains "stick-free".

I have 7 CI - 4 that I use regularly. 2 * 12 inch. 1 * 8 inch. And a 8 inch squared griddle/grill pan. Also another griddle that I don't use much (all those are lodge). Also a large not-enameled dutch oven that I rarely use that I think is not lodge (don't remember the brand). The 4 that I use? Yeah, they had the "lodge roughness". But they season just fine and are ridiculously non-stick. I wouldn't say perfect only because I don't usually do fried eggs where you just want them to slide around - so they aren't tested for that. But I love those main 4 that I use on a very regular basis. Hat tip for seasoning... I love making and then using clarified butter or ghee. Super high smoke point and zero chemicals. Having the bottom few layers of seasoning be over 450 F is nice for when you want to do higher heat cooking. And extra virgin olive oil is nowhere near that level of smoke point. I do commit heresy... I strip my 4 main pans about once per year and re-start the seasoning. The first 2 or 3 layers immediately and always with clarified butter. By the time I am done with that process, they're good to go. But then after a year of cooking where I do use various other oils or fats, I'll notice an occasion where the smoke point seems to have lowered and been overcome during a round of cooking... time to strip and re-season so that there is no smokiness. I could prevent that by ALWAYS using only clarified butter when cooking, but when doing deep frying, using that much clarified butter just isn't the right way to go... and then a few more layers of this or that and the next thing I know, I'm doing a bit of high-heat cooking and start seeing a small amount of smoke... and I just do the strip and re-season. To make clarified butted (in large batches)... I take 9 pounds of unsalted butter and put it in a stainless steel stock pot. melt it on low heat until it's all melted. Turn up the heat a little bit (still pretty low) for about 20 minutes. Skim off the milk solids that float. What's left is water underneath and pure butterfat on the top. Turn the heat up to a solid medium and keep a close eye on it. The water will steam up through the butterfat and escape. Keep skimming any milk solids that come to the top during this process. Watch for when the steam slows down. This is a sign that very little water remains. Remove from the heat and let it cool for an hour or three to make sure that all remaining water separates downwards from the butter fat. Ladle off the butterfat into canning jars. I like using the half-pint (one cup) canning jars for this because bigger canning jars are harder to get to the bottom once you've used most of the jar. The 9 pounds of butter turns into a bit over 14 jars of half-pint clarified butter. Put the lids and rings on. Put all but one in the freezer and they are good for at least a year. Keep one out that you use for seasoning and for your cooking fat. When I take the last jar out of the freezer, it's time to go shopping for another 9 pounds of butter to make another batch. The process I describe above does lead to at least mild browning of the milk solids that sink to the bottom, so it is probably more "ghee" than "clarified butter". Another fun thing to do on this is to make a 1/4 size batch (2 or 3 pounds) where after the first round of removing the floating milk solids (20 minutes in or so?) - I'll add either garlic powder or crushed red peppers. If you do this, you MUST use multi-layer thick cheese-cloth when pouring into the jars to strain out the particulates. The butter fat will absorb the flavoring of the garlic powder (garlic-infused ghee) or the spiciness of the peppers (which is actually an oil!) (pepper ghee). The peppers do a better job than the garlic at absorbing flavor. If you do this, make sure they are specially labeled and used as cooking oil only and not as seasoning - especially on a freshly stripped pan.

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I LOVE BACON ITS MY FAVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV

I def want bacon after watching this! Fun little groundhog's day moment at 14:00

Cool design. I'd use a highetr quality bucket, those HD buckets breakdown and crack. There must be different grades of HDPE plastics.

I knocked down the high spots on my Lodge with a 40 grit flap disc and it cooks eggs just fine.

Looking good.

When you read the ingreedients in that spray can of Wal-Mart "Extra Virgin Olive Oil" made me think that it's not truly extra virgin, at least not by European standads. From the label: Caution: Contents flammable" The olive oil is flammable under the right conditions but the propellant is nitrous oxide and/or carbon dioxide.

I’m amused by your mania with thelodge pans. In my home in Spain, I had a large pan that was the most perfectly seasoned pan you’ve ever seen, truly smooth as glass. I did it as you do, with olive oil, which many people think is a mistake, but it’s truly excellent. I was serious about the seasoning, so the thing that bothers you, the rough texture because of the sand marks. Turned out to be a helpful thing. I lightly seasoned the pan after every single use, and it’s my feeling that the rough surface of the pan catches , and grabs onto those bits of olive oil seasoning, resulting in a surface that would be smooth enough to ice skate on.

Hey, I like everything about this build I have questions,did you cut the top angles yourself? What thickness of plywood are you using for the siding?

Lol 😅😂😂

What model are you using for this?

😍🐈

Life is a miracle. This lowly creature caries the equation of the secret of the divine equation on its back.

Time to hit the "Don't recommend Channel" button on UA-cam again.

Instead of epoxy, just heat a nail and push it through the side at a couple spots. Even the melted plastic will fuse the pieces.

Clickbait, then I get lectured to about the language I can use. Get bent!

OMG... he totally stalked that blade of grass !! 🙀

Too long watching at nothing happening moved on…

It's misleading crap like this that makes me seriously considering deleting UA-cam altogether.

Any updates on this project? Would be cool to see it completed

Well now, that's 3 minutes of my life wasted!

DID WHAT….??????

Booooo tomato tomato tomato!

Wtf Get outta here!

Young Tomcat does absolutely nothing of interest for 3 straight minutes, lol

Did what?

I found my lodge started to pit. The seasoning was too thick. It was only used a few times. My husband did this same process. Wow! What a game changer!

I just found a junker lodge pan at the thrift store. whoever had it before me had no idea how to cook on it. I'm gonna try sanding the bottom of it to see what happens. hopefully it'll be as good as my no name antique one.

I have had a lodge for 3 years now, never sanded it and it has always been completely non-stick. They are also very easy to maintain seasoning on. The textured surface doesn't prevent it from being non stick at all from my personal experience.

Sorry I missed your live and watching now! wow. Have a good day and week

Excellent video. I came across your video a long time ago and even purchased the required materials. I hope I can find them. Anyway, I forgot how to put it together and was searching UA-cam. I remembered you had put out a great video on this and finally came across it this morning. I knew when I started to watch it that it was the one. Having said all that, I can now assemble it and put it to use. Thanks again, Shipmate. 👍🏻👍🏻👍🏻

No Suzuki Fa50's, heartbreaking