Do This for Black Cast Iron Between Meals!! | Quick Maintenance Tip!!!
Вставка
- Опубліковано 1 жов 2024
- Do you like shiny black cast iron? I don't know about you, but I sure do. When you collect lots of pieces, it is hard to obtain UNLESS YOU DO THIS!
This is how I keep my cast iron cookware in great ready condition!
I use bacon grease too. It's the best
I think heating the pan to receive the light coat of oil is the best thing I've done over the years to my cast iron and carbon steel when used. I've loved your previous video tip using the lint free shop towel but live far away from the city; to my surprise my local Dollar General has them! As always thanks for the great CS videos 💜
Thank you for watching, and for your commentary! It's good to know that these towels are available at Dollar General. Maybe I can get some at mine as well. They are the best at seasoning tasks with your CI! Glad to know my tips have helped you too. 😊
Well hello Lady Liberty. Good to see you. We've been missing you too. Hope you're well.
Yes, I've been well - appreciate your asking! I've had lots of stuff going on in my personal life, but it's all good - just busy! I figured I would take something I do almost everyday and tell the folks about it! Thank you for stopping by! 😊
Hi Lady Stacker, watching your videos, very informative. I have a small pan call it my egg fryer b/c it fix perfectly on top of the stove small unit. Have a question what brand I have. It has a heat ring with 3 notches in the ring and at the top there is a number 2 in a circle, under the 2 there is the number 3 and the bottom of the pan there is a letter D with 3 dots under the D. Researching and cannot find the exact markings. I don't know where I got the pan, probably had it 15 plus years. If you can give any insight on the marking will be great appreciated.
Sounds like a 3 notch Lodge vintage skillet. Some of them had peculiar markings on them. You might want to do a Google search and click images using these words 3 Notch Lodge vintage cast iron pan or skillet (maybe add dots to your word search if nothing comes up). Hope this helps.
I'm so proud of our forefathers to give us something so special.
Yes, that is true. But as time marches on, these skillets become rarer and rarer as they don't make 'em like they used to! lol
I usually just wipe the inside of my cast iron skillet out with a paper towel and ready for next meal. I only take it off the eye if food is stuck. I care less if the bottom is rusty.
As long as it performs as a non-stick skillet, that's fine. I assume you're adding enough fat with the heat before adding any food??
I give my cast iron a simple maintenance seasoning after every use even if I can clean it up with just a rag or paper towel.
That is an excellent idea! I strive to do that myself, but sometimes I skip a mini maintenance if I am up against with a busy schedule!
Hola Miss LLS and everyone ♥️
Hello Mr. FS - I hope you've been well!
I think bacon grease is the best I’ve always used it. I’m having issues with my kidneys & dr has restricted me from animal proteins which sucks but if it saves me from dialysis I’m game. I hadn’t seen you in a while are you still doing the keto diet? Wishing you the best! Pans look great!
I am so sorry to hear this Mike! What would be the cause of your possibly needing dialysis if I might ask? The keto diet is good for so many things, it might just help. I hate to say more without having more information or suggestions for you to check out. You can always email me at ladylibertystacker@gmail.com if you want. But yes, I am still doing Keto and probably will for the rest of my life. I feel so good. My blood pressure is low now and I have lost 64 or so pounds (depending on the day) with another 20 to go to reach my goal. I think my main motivation is to continue feeling as good as I do. I never want to go back to the way things were before that's for sure! Anyway, thanks for watching - I always love hearing from you. 😊
Mike, I hope your MD has advised that you avoid fructose. Fructose by itself stresses the kidneys. Meat becomes a problem when combined with carbs or sugar in the same meal.
I am a cyclical keto/carnivore/omnivore. I used to be strict about nitrates and nitrites in cured meats, but that is an expensive item to eliminate. Bacon has become a rather expensive item lately. I would like to try a Filipino style rolled pork belly roast (with the skin on) someday. No nitrates in that!
I never seem to use up all of my bacon grease. Beef tallow is something I do run out of though!
Q: Does anybody know what causes the seasoning on a CI pan to turn black? Is this from the starch in foods caramelizing?
Yes, nitrites they say are harmful, but I occasionally will eat bacon with nitrites (can't control what you are served in a restaurant for instance) along with other healthy uncured food. I am not sure what stores you have in your area, but I find many healthy meats at reasonable prices at Aldi's, Costco, Walmart, and other stores. I use leftover bacon grease for cooking from when I cook my uncured bacon which I get when I see a sale. Overall, eating these meats along with plenty of healthy leafy & non-starchy greens is MUCH MUCH better than ingesting carbs, sugars, and GMO processed foods loaded with not only sugars of all kinds, but seed oils which cause inflammation in the body.
@@ladylibertystacker2014 The claim that nitrates and nitrites in meat are harmful derives as best I can discern from a study which determined that burned bacon cured with nitrates and nitrites produce compounds which are thought to be carcinogenic. This is a disputed causal theory.
When my income supports it, I prefer bacon which is free of sugar and uncured, or even just uncured pork belly. But, the key in my view is to not burn the bacon. I don't like the taste of burned meat, so that's easy.
There are some hams and salamis that are ridiculously salty. These are invariably cured with nitrates/nitrites. I think that the big manufacturers do this to extend the shelf life of their inferior products.
I love this! So simple, so quick, and the pans are always ready. Thank you!
You are so welcome! 😊
LLS, appreciate the helpful tip. Question, is your bacon grease strained to remove the little food particles? I would assume it was strained. Been having eye issues which has prevented me from watching you for several months. Will when I can….Dan
Yes, this bacon grease has been strained of the little particles and brown bits that I naturally wouldn't want in my grease which I use for cooking and mini seasonings depending on what I am cooking. I can do a video of how I do bacon and how I strain it to get my bacon grease. As for watching me, this is my first video in a couple of months, so the blame is partially on me! lol Thanks for stopping by!
good tip. thanks
You bet! Thanks for watching.
Your a brave woman LLS using that cloth bare handed. I always wear an oven glove . I fact I just did mine skillets this morning. in my case I use crisco , but yes it's good practice to stay up this method of seasoning.
Yes, I have been doing this kind of mini seasonings for a while now. I figured I might as well share it with my viewers! Works great! Thanks for stopping by - great to see you! 😊
Yep. That's what I do with mine iron ware. Sometimes I do it outside with a portable inductive burner.
Yes, you can do that o ne also!
That's the best way to season. May as well season with what you cook with. Of course as a maintenance step, not to start out. Good to see ya back for a bit atleast
Hi Brian! Yes, I figure I would get something posted so people would know I am alive and breathing. Busy with personal stuff including my son's college graduation, but mostly all good! I did the video on the spur of the moment just to say hi to everyone! I hope you've been well.
Hooooray, congrats proud mommy. 🎓
Thank you!