How to clean and maintain your cast iron pan after you cook (post-seasoning)
Вставка
- Опубліковано 30 тра 2024
- Let's just say that you either bought a preseasoned pan or that you successfully seasoned your new pan after buying it.
The process of caring for your cast iron or carbon steel pans AFTER cooking is the most important and can be tricky. After helping thousands of customers learn how to successfully use iron cookware, I created this detailed video to make sure that you can successfully post-season your cast iron and carbon steel cookware. - Навчання та стиль
When the seasoning vanishes every time you cook it means that it will mix with the food. Also the building up of the seasoning will contain carbon/burned bits of food. Isn't this an unhealthy way of cooking compared to other "no-stick" pans ?
Hi, thanks for the comments. You make valid points, however, please let me put this all into perspective. I am from Canada, where we have a population of approx 36 million people, so here is my math. This is an assumption that is based on my experience and some information from my industry. It's said that 90% of Canadians that operate a household use coated nonstick cookware. This number should not be hard to find as it's referenced in our trade publications all the time. Those are 'Homestyle' in Canada and in the USA you could probably find it from the National Retail Federation (NRF).
Using the 90% concept - and knowing that there are 36m Canadians - where 1/2 are old enough to, or young enough not to, operate a household, and then say there are avg 2 adults per household = 9m.
Then say a coated pan lasts on average 48 months = 9m/4m = that makes 2.25m pan per year wear out, and probably go in the garbage.
This does not include the commercial industry, which I would guess is many times this number. You could use Stainless Steel cookware if you're concerned about ingesting carbon.
@@Cook-Culture Hi, thanks for answering. Doesn't stainless steel also needs seasoning and getting dark and gets a anti-stick layer of "burned oil/food". Bought 4 De Buyer pans that still needs seasoning but now thinking if it is an healty way of prepairing food ( or am I to concenrned ?).
@@DavGilmPF I would definitely stick with the de Buyer, but if you are concerned, which is justified, make sure you cook on medium heat. As you know, the carbon is burnt food, from too much heat. You can cook without making your pans black....golden brown is the perfect colour!
@@Cook-Culture Perfect. Will (try) to keep this in mind.
@@DavGilmPF You don't season stainless steel. Just make sure to pre heat it up enough to make water turn into little balls and slide around before you cook.
here is a tip for people that have a carbon steel pan that seems hopelessly dirty.
i just had that exact situation. i had stopped using the pan because the black stuff at the bottom caused everything to burn and it just got worse and worse. i just decided to give it another try and did some research. what i found out: put a couple of tablespoons of coarse salt in the pan, then put it on high heat (and put the lid on). before, i scrubbed my pan as clean as i could. leave it on the stove for 10-15 minutes. then throw away the salt and rub it clean. it worked really well. the pan is as good as new and is now ready for seasoning!
I threw my single Teflon pan away the very second I finished watching the Netflix documentary “DuPont C-8 The Devil we Know.” Really enjoy this content. Thank you for sharing such great information.
Such a great film! thedevilweknow.com/
I’ll have to watch that. I don’t use Teflon because I have pet birds
I bought a carbon pan from IKEA just for fun because they are very cheap. I was very surprised by the high quality. After some seasoning and use they are completely non-stick even with EGGS and fish dishes. I can even cook acid food in it like tomatoes. I am so pleased with it that I want to buy another one in a different size. RECOMMENDED!😀
I'm very glad I found your channel, as a budding cook who loathes non-stick cookware.
Great info. Thanks!!!
Thank you Jed ,very goodtutorisl on cookware snd cast iron .Ruth
You're doing a great service for persons like me. Thank You,
you are awesome. thx for your vids!
Hey- a bonus for storing the oil on a cotton cloth in a Ziploc is that in an emergency situation, it would make an excellent firestarter.
Thank you so much for this video. My wok is getting this treatment every time and I love it.
Always enjoy your videos. Good point on using the cloth instead of paper towels with the Buzzy Wax. My de Buyer pan is seasoned perfectly now thanks to your videos.
Awesome!!
I actually used a cloth (old worn and washed t-shirt cut up) all the time because I don’t like the idea of having pieces of paper stuck to my seasoning. I feel very vindicated.
I don’t know why my coconut fat worked so well for that, maybe it was refined? 🤷🏻♀️
Wow, I'm less than 3 minutes in and saw all those pretty knives and knew I would like this video. But mostly I wanted some tips to clean my cast iron and carbon steel. Resume and rock on! So, are you an actor? I thought maybe so, but after a bit I could tell you were the real deal. Awesome and seriously correct.
Glad you enjoyed it! Thanks for the support.
I highly recommend stargazer cast iron as well. I got the 10.5 in skillet in April or may. It keeps getting better. I like the look of the field skillets. But have yet to spend that much for a pan.
I like the way Stargazer looks WAY better, anyway! And it seems to be an amazing pan!
Great info. Thank you.
Glad it was helpful!
I just received a new Matfer skillet.. After cleaning off all the beeswax I seasoned it with Buzzywaxx for 1 hour in the oven at 475 degrees. The result after just one round is simply beautiful. It will be getting 3 rounds and I just am so pleased that tomorrow it will be fully ready to use...... WHOOPEE!
So good! Please don't be disappointed if it's not very 'non-stick' at first. Even with a solid base of Buzzywaxx like you're doing, the full non-stick comes with some time. Have fun!!
do you do this with enameled iron cast as well ? ( saw your video on seasoning first time, but not sure after a while
Good info...conserve water...PLEASE turn off the water as you scrub!
Is the cleaning the same for emaled cast iron pan aswell?
Hi Cook Culture, how long should I wait for a a hot pan to cool before soaking in water? Surely, I shouldn't put too hot of a pan into cool faucet water or is it okay/cool enough by the time I remove the food from the pan?
Hi Ryan, it all depends on the pan. Some cookware can't take the stress and some can, depending on quality. With our brands, I'm not too fussed about thermal shock but I don't put a hot pan under super cold water. It's usually lukewarm. If you're using thin cookware then I'd be more concerned about warping.
Have cooked in cast for years. Lightly re season with every use. No non stick in this kitchen for years. Do have a great stainless steel set, and a couple of ceramic pans but no Teflon etc in my kitchen. Use my cast iron almost daily.
awesome! Thanks for sharing
How is maintaining an enameled cast iron pan like Staub different from a raw cast iron pan like Lodge, or is it the same?
It's not absolutely necessary but you can if you want to! ua-cam.com/video/g3224DONrRE/v-deo.html
So I've got myself a carbon steel pan and like you recommended I was very patient with the seasoning, I first used the pan after 6 days of seasoning for 20 minutes on the stove every day. The results are OK not absolutely non stick but I guess it needs more time. Now my question is that is it normal that I have carbon on my fingers when I wipe the pans off to check if it's smooth or not? I'm a bit confused if I clean too much so that the seasoning goes off or to little so that there's still carbon there.
I hope you can answer my question !
Hi, lower the heat when you cook. Try at least 20% and wait longer to preheat. The carbon on your fingers it the sign that you are overheating your pans.
Do you add to the seasoning after EVERY use? Once a week? Every ten uses? ... Assuming you don't stick anything to the pan and it essentially wipes clean do you need to season every time? Thx!
Hi Richard, it depends on how the surface after you cook. If the pan looks dry and dull, then it needs a quick post-season. There are many factors that affect the 'readiness of the seasoning after you cook so I'm not able to tell you exactly when to reseason yours. For myself, I cook only plant-based food and use very little oil when cooking (I add water as I cook), so I reapply seasoning very often, if not every time I use my pans. I have friends that cook a lot of fatty food and then hardly ever apply seasoning after cooking. I hope that helps!
i have a normal glass electric stovetop and when i do like you do, it just get sticky on the side... do i need to do it in the oven each time since i have de buyer mineral b ?
Hi, this video may help: ua-cam.com/video/UEZYD5VSEIM/v-deo.html
I had a problem with the oil getting gummy in the corners, was that because I used too much? Does the oil on the last layer you put on get rancid since it’s exposed to the air? Thanks in advance!
Howdy, wipe off the excess and keep cooking the seasoning
I often wipe off excess oil after a minute or so to preserve a thin layer. Is that necessary? Or perhaps asked differently: how do I prevent a gummy, sticky seasoning due to too much oil?
Hi, I've found the best way is to use a seasoning wax, like Buzzywaxx. It helps this from happening however your method of using a towel is good too. All you need on your pan is enough to be shiny.
I have 2 vintage Wagner cast iron fryers (pre 1940s) that I'm having a hard time getting the initial seasoning layers to really adhere to the metal for high temperatures searing on a gas stove (my main use case for these). I have days (not hours) into different methods, temperatures and oils, incl. Flaxseed oil, coconut oil etc with the same result: even with 5 or 6 full oven and cool down cycles I get a hard layer of seasoning but that layer remains sticky and more importantly it does not withstand the heat of a wide open stove burner for proper searing and flakes off with light scrubbing (even with just oil and salt) as if it was burned off. I don't believe there's anything wrong with the seasoning process per se but what can I do differently other than sear at lower temperatures - which somewhat defeats the primary purpose of using a cast iron for steaks IMO? Thx
Hi, thanks for the note. I am sorry that you are struggling! I hope that I can help somewhat. In your description, the one thing that really pops out is the 'flaking'. This comes from carbon buildup, and can either come from oil with fibre, like coconut, olive oil, avocado, or cooked food. I would suggest taking the surface down to metal and starting from scratch with a non-fibrous oil, like grapeseed. I understand that this is a load of work but I think you may continue to struggle if you don't get rid of the carbon buildup. You are welcome to send me a picture of the pan at jed@cookculture.com
@@Cook-Culture Thanks. Pretty much blank metal (+ cleaned w rubbing alcohol) and flaxseed oil is what I started and stuck with for several rounds. I tried temperatures ranging from 350F to 550F for the seasoning cycles with better results towards the higher end of that range. I might try a stainless steel pan and / or go straight to a salamander style grill for my steaks next.
I also use a cast iron skillet on a convention stove, like yours. The middle of the pan's surface (almost like a circle in the middle...seemingly like yours) ALWAYS wears down on seasoning the fastest. Even when I season it with like 5 coatings. It looks great after seasoning, but within like 2 uses, the circle of less seasoning comes back. What the heck?! As a kid, my mother use her great grandmother's skillet. it was so smooth and shiny, and Mama never seasoned it (except by just cooking in it.) That pan never got a circle of less seasoning in it. Why does mine?! How do I stop it? Oh, mama also cooked on an electric, not convection stove.
Hi, thanks for the note. We are using induction. What type of pan do you have?
@@Cook-Culture AH! lol Induction is what I meant, not convection. I got it at an antiques store, but I don't really know if it was an antique. I wanted one that was well worn, not like Lodge. This one is pretty smooth. It has no brand name on the bottom, just "R4" in smallish font, and a big "8", which probably means 8"?
I found out some information. According to this website, it is likely a Lodge made from 1940 to 1987. Mine has the notches it describes at 9, 12, and 3 o'clock in the heat ring on the bottom. www.castironcollector.com/unmarked.php
@@DavidWilson-sm2ym Very cool!
@Cook Culture (Record skip) @ 11:12 Uuuh you do what with a cloth, oil, and a bag??? I agree with not wanting to waste oil and being less wasteful in general. But how sanitary is that? Doesn't the cloth and bag introduce bacteria and become rancid eventually?
Yes, it gets quite manky. I replace the cloth every few weeks
Can I use the wax to initially season a cast iron skillet?
Hi! A cast iron skillet should come pre seasoned so you can use the seasoning oil (wax) right away. Hope that helps.
Um, if it’s wax coated to prevent oxidation, you should use it without cleaning and seasoning with oil or fat, Driscoll works well
@@cliffbraun3850 It's best to take some off before seasoning.
o m g ....I whish I knew this BEFORE I threw away my 3 year old Le Creuset🙈🙈🙈🙈 I just ordered a new one AND a le buyer AND something similar to buzzywax ( not available in the netherlands😢)
Hi, buzzywaxx is becoming more and more popular so I bet you will see something similar very soon!
Hoi Crazysailor, ik heb inmiddels mijn eigen buzzywax gemaakt voor nog geen 5 euro per potje. 1 deel bijenwas, 1,5 deel druivenpitolie en 1,5 deel koolzaadolie, opwaremen en roeren, af laten koelen in een potje en klaar is Kees.
Welke wax gebruik jij?
Always informative ..... I always learn ..... nice work, and thank you, Sir!!
What’s your thoughts on the always pan????
Hi, I definitely have an opinion of the Always Pan: ua-cam.com/video/ew7zmQ5Q3ks/v-deo.html
Jed if I hear up the pan too much post seasoning, the seasoning becomes dry and gets damaged. If I don’t hear it up enough, the beeswax becomes tacky and the non stick surface is ruined. What’s the sweet spot for temperature and time on heat for post seasoning ?
Good question! Medium heat for as long as it takes. At a low heat, over time, it may dry out the seasoning but it should not damage it
@@Cook-Culture Thanks Jed! Great channel and work 🙏
@@albertdaniel712 you're welcome! Thanks for the support!!
I was given a pan 30 years old. The owner thought it was a well seasoned pan, But it was a black crust and when I tried to use it, black gunk came off it into the food. What do you recommend?
Strip it down and start again!
Is there any kind of pan you would recommend for cooking with no oil of any kind? I usually just use vegetable broth or water to keep vegetables from sticking.
HI, I'd recommend high-quality stainless steel and cook at a low temp.
@@Cook-Culture What brand do you sell and /or recommend?
@@michellebetts8031 I am a big fan of Demeyere - the Industry or Pro-Line
@@Cook-Culture I am looking them up. Do they all have an aluminum core? Is there such thing as solid stainless steel?
@@michellebetts8031 Yes, they have aluminum in the core. You will not find Stainless cookware without something inside as that is what does the work. Stainless itself is not a great conductor. Are you worried about aluminum?
In my place we tend to wash the pan using soap, until there is no oil stuck on the pan because we're afraid that the oil can be rancid when it's left outside, I just wonder if we just leave the oil like that, on the pan after seasoning, will the oil be rancid?
If you wipe out the pan after cooking, then heat it for a few minutes, you will cook the oils and stop them from oxidizing
I have a lot of black comes off on the cloth. Is that okay?
That is not bad. It's the carbon from cooked food.
I've always seen the recommendation to wipe all of the excess oil off the pan after applying seasoning - almost to the point that it looks dry. You seem to be leaving them a bit shinier/more oily. What are your thoughts here? Do you ever have issues with them getting sticky?
That is good advice and I would agree. I've found that the best approach is using seasoning wax with a cloth. It leaves a perfect amount of coverage.
@@Cook-Culture cool thanks! I imitated your method with the cloth with canola oil and left them a little shinier before putting them in the oven this time. I will see how they turn out 👍🏼
@@kiliangray6425 Excellent. Inverted is best!
What type of cast iron pan with the steel handle riveted on? It looks like steal. I would really love to know. Thank you
Cast iron is cast in (generally) sand molds, including the handle, as a single piece. You wouldn't rivet a handle onto a cast iron piece because cast iron is brittle and the rivets (being made of steel) would have a different coefficient of thermal expansion than the cast iron, which would probably cause cracks (i.e. failure). The skillets with rivets are made of carbon steel, which for cookware is 1% or less carbon by weight and the remainder 99%+ iron by weight. Carbon steel has a lower thermal conductivity than cast iron, but carbon steel cookware is generally thinner than cast iron, so it takes less time to heat to a given temperature. Cast iron will generally have higher mass than carbon steel and better conduction because conduction works more efficiently through thicker materials, but the tradeoffs are more weight and longer time to preheat. Carbon steel is generally polished smooth (French brands such as De Buyer, Matfer Bourgeat, Mauviel, and others) whereas Lodge and other economy-class cast iron will not be polished smooth. However, once you have a seasoned surface and use the proper technique (preheat skillet keeping in mind Leidenfrost effect, add room temp fat, add food, let cook until it releases easily), the rough surface of a Lodge product will have no effect on performance and will smooth out over time anyway as you build seasoning. Carbon steel is made from a disc that is pressed into the skillet shape. Cast iron is cast in a sand mold, so it has to be polished smooth via machining, etc., or will otherwise have a pebbled/rough interior surface.
In short, cast iron and carbon steel are both fantastic for cooking. They have different material properties, but both are amazing for searing, develop a natural non-stick surface coating that even if damaged can be fixed, and will last forever unless you do something stupid like drop them onto a very hard surface (carbon steel would probably be fine, cast iron would probably crack), thermally shock them (take hot skillet and plunge into ice cold water, etc.), or some other extreme action. Carbon steel cookware is generally not brittle, so you'd have a hard time actually ruining it unless you did so intentionally (shot it with a gun, or something similar). Cast iron and carbon steel will never need to be thrown away into a landfill. There is no toxic coating applied. These products will last literally generations without any issues with minimal care.
You can warp both cast iron and carbon steel on an induction stove by heating them too quickly, so preheat on low and work your way up to medium. Once they're hot, they stay hot, so you likely never need to go above medium. You might go higher if you're finishing a steak you cooked via sous vide or some other specific technique, but generally if the skillet is too hot you'll end up burning the outside of your food and the middle will be raw.
Best of all, high quality cast iron and carbon steel are usually less expensive than similarly-sized stainless steel, such as All Clad. Stainless steel has its own set of pros and cons, though.
@@jamesaroeuett1567 thank you for educating me. I appreciate your time.
@@MrCherrybottom No problem! I always encourage people to check out De Buyer, Matfer Bourgeat, and other French carbon steel or even Lodge cast iron. There is a small learning curve, but you can get really great results cooking with this kind of equipment. You can find Lodge 12" skillets for $20 or less on sale. Lodge 10.25" skillets are often $12 or less on sale. Victoria is a good brand from Colombia in South America, and you can find their pieces for $15 or less on sale. The French made carbon steel will run you ~$60 for a 32 cm skillet (~12.6") and $40 or less for a ~10" one.
I got rid of all my nonstick and use only cast iron, carbon steel, and stainless steel. They are really a better value because once you buy them, they last forever with a little care, and you'll get better results when you cook!
@@jamesaroeuett1567 What do you think of the vintage Griswolds and Wagner's?
why do you use an oil suspended in beeswax rather than just an oil by itself?
Hi, it coats better and the wax seems to help in the seasoning process. We are fans of using a seasoning paste.
I love everything about this video except, OMG, the water just running and running and running
Thanks, yes, my wife gave me shit for that too!
“If you don’t burn anything on **looks directly at whoever burned shit on that pan*”
what if you dont have any of that fancy wax? Can you just use cooking oil?
Hi, yes, grapeseed is a good choice
Do you wipe the excess off before you store the pan?
I don't usually have excess but if I do then, yes, I would wipe it down
@@Cook-Culture Thanks, it's safe to safe I've been abusing my pans until I stumbled on your channel 👍
How does that stuck on stuff happen? I thought it was "non-stick"?
Looks good us us!
It is non stick, but much in the way that stuff sticks Teflon or Ceramic pans, stuff can stick to carbon steel. Sometimes the ingredient gets too hot and scorches/binds to the carbon seasoning. Sometimes ingredients don't go on hot enough (like eggs) and the liquids just kind of seep in and seize up and grab the scuffs or nooks or texture of the pan. Acid like vinegars or in sauces like to strip the seasoning off too, and many foods are more acidic than we realize and once the seasoning comes loose in a few spots, the food sticks right to the metal. Same thing happens if your utensil gouges through the carbon layer (though people have been using metal utensils on Carbon Steel and Cast Iron for generations). In short, it just happens sometimes. There is a reason these are use in commercial kitchens around the world instead of stainless, and cast iron though, and that's reliability and performance. And aside from the initial seasoning which can be a tad daunting, they're super easy to maintain -- this guy probably does a dozen of these in 15 minutes in the morning before they open.
@@soylencer Well, not quite a dozen...but I've seasoned hundreds of pans and we maintain at least 20 at any time.
Are you in a training or cooking school kitchen?
When I use the stove top I find the sides of the pan start to get a bit sticky after a while. I assume this is because the sides don't get as hot as the base. Should I tilt the pan and move it around to heat the sides up? If I just leave it till the sides heat up enough could it overheat and damage the base?
Hi, what type of oil are you using?
@@Cook-Culture Soy bean. I heat the pan and check the temp with an infrared thermometer, as it gets near smoke point I give it a good wipe with my lightly oiled rag and put it back on the burner. It quickly starts to smoke. If I check temps the base of the pan will be about 240C but the sides will be 190-200C. If I leave it on the burner waiting for the sides to heat up the base will get to 300C+. It seems the only way to heat the sides to smoke point without getting the base extremely hot is to tilt the pan to get the burner hitting the sides of the pan. I have tried full burner so that a lot of the heat goes up the the side of the pan but that heats up the base a lot.
@@alanchase7329 ok, I see, what kind of pan are you using?
@@Cook-Culture Carbon steel, 26 cm. Pre seasoned. (BK Black Steel)
Are you using hot water or cold water or does it matter?
Directly after cooking when the pan is hot, hot water is the best
I use warm to hot water.
@@Cook-Culture Thanks
Are you using hot water o cold water?
warm water
Okay right there at 6:58-7:01. He say the one thing that drive me mad that, is probably driving other mad, "If your cast iron is well season", then you can soak it. However, that the rub, isn't it how does one get that so called, "well seasoned", pan. The initial seasoning doesn't do that. Cooking on it is suppose to help it get it there. But then to get the really crusty, steak, pork chop, or any thing crusty, usually leaves behind carbonized food that need soaking or scrubbing. Which in turns having that initial seasoning to come off. This leads to people say why can't i get a well seasoned pan. I spent 6 month on a carbo steal pan before that 6 month each on 3 deferent cast iron and I just give up. I never get the so called none stick to last. That with following all of the maintenance, guide lines. It makes me feel like an incompetent cook. I can tare down an engine and put it back together and make it work perfectly. Yet for some weird reason I can't keep a cast iron pan well season. I constantly feel there something that is left out in the care of the pan that is just simply missing by everyone that puts these videos and articles together. Like does humidity have a roll in making it set. like does the danm thing need to be stored in a climate control environment.
If some things stuck used salt and oil and heat. Also used his method above. Did the whole wash dry, then stove top dry heat, and then film of oil, heat till light smoke wipe let cool. After six month i still like I'm at day 1 of just starting to season food still sticks and i feel like I'm smashing my head into a wall. Before anyone say well cook with something else. I do, yet, I have about $300 in cast iron and carbon steel just setting there. That does produce some of the best food when the season actually works. The reason I keep coming back to it is because I cant sand being bested by a danm pan. I don't ever cook acid thing in my pans.
That sure is a whole lot of work for a pan. I'm exhausted just watching this.
It's actually super simple, just a bit of a learning curve, and much better than the alternative.
The water just running :(
I know you sell those chainmail things, but couldn't i just use steel wool?
Totally. They work pretty well. I prefer chain mail because it does not get compacted and wear out, like steel wool.
You keep saying cast iron in your title but scrub on carbon pans
Same/same for maintenance
it hurts to see the water running, just had to stop the video at that point, couldn't hear the words...
I am sorry that you live with water insecurity. We are very fortunate to live in a rain forest and take our abundance of water for granted.
Pls don't waste water. You are leaving the tap running even when you have a tap you can just push the lever to close.
Good point!
Lol i was thinking the same thing. Great video though
Yeah i could take my focus off that. Was really irritating
Oh shut up.
Considering I used to live in a caravan for a year and I spent every summer camping, I learned to be extremely conscious of wasting water. I can’t see it without being irritated. I know where Jed comes from, water is abundantly available but energy for heating it probably doesn’t come from a solar heater, so…
Your call a stove top a hob, why?
Hey, great question. I'm first generation Canadian, with British parents. In Briton they call a cooktop a Hob. I call it that, sometimes, without thinking.
14:25
Instructions
Environmental…let’s water run..
But thebone you're washing first is carbon steel, not cast 🙄
Sorry, I don't understand?
@@Cook-Culture the riveted ones are carbon steel, not cast iron
@@m.oskam92 yes
The belief that you can’t use dish soap on cast iron is a myth. I prefer soap over the excessive abrasion method. If you get too aggressive you can destroy the seasoning. Soap is a lot more gentle and less time consuming.
You are correct! Although we have found that harsh detergents, like Palmolive or Sunlight, can actually breakdown seasoning, or at least weaken it. We prefer no soap and a chain mail scrubber, which is actually more like a polisher than an abrasive brush. www.cookculture.com/products/chainmail-scrubbers
@@Cook-Culture Been using dawn for a while now with a scrubbing wand. Works great and it’s less work! Just re-oil afterwords like any other cleaning method. And of course you prefer the chain mail method, you’re literally trying to sell it to me right now. Please don’t push your link into peoples faces.
God he's hot!
You can't take time for all this every time you are using the pan, because you have to have time to eat the food too
Nice content, but so much waste of water letting the tap opened along with the video!
Hi, thanks for the comment. I understand that in most places water is a scarce resource and I am sorry if you live with this on a daily basis. We live in a temperate rain forest and as much as I appreciate your comment to conserve, for 10 months of every year we have more water than we know what to do with. Our water reserves spill over by design and many create Hydro Electricity but we only collect and use a tiny fraction of what falls on us throughout our year.
Wasting so much water for no reason !
What a load of crap. Any cookware that requires this much care to make in work well isn.t worth the time, effort or money.
This is about perspective. Cookware that takes a bit of maintenance can give you the same results as non-stick, without all of the waste and chemicals of coated non-stick. ALL non-stick cookware will wear out and become garbage: ua-cam.com/video/JEgP60XlQtg/v-deo.html
I'd rather do a little work than keep buying non stick pans that go bad after a while, are terrible for the environment and can have chemicals flake off into your food.
@@Andrew-it7fb Here's a thought. Quit buying junk cookware and invest in something good. Go to a Home Goods store if there is one where you live and look through the kitchen wares and see if you can find any All-Clad non stick skillets. Get the HEAVY BLACK one that looks like anodized aluminum. You'll never buy any other bland of non stick skillet again. That's how I bought my set, piece meal at Home Goods. They wind up costing about half of what an advertised set will. And they're All-Clad
@@RCSTILE That's what I did when I stopped buying non stick cookware. It's junk. I use cast iron and stainless steel. That non stick coating is still going to go bad on your expensive non stick pans.
Good info. But there's no need to spend half the video talking about what you're going to show. Just do it.
That would be boring. I love the sound of my voice...
mmcbride11