For the record, I’m a huge fan of cast iron and use it all the time. This video just points out the downsides for those unaware. Learn more about the pros and cons of cast iron in this guide: prudentreviews.com/cast-iron-cookware-pros-and-cons/
People have been cooking stews and beans in cast iron dutch ovens since before there were stoves. I'm gonna keep my cast iron, and keep using it. Thanks
Yeah he doesn't know shit about cast iron. I cook my homemade pasta sauce and chili and only season it once a year and not cause I have to just preference
My favorite thing to do with a cast iron skillet isn't cooking meats on the stovetop - I use carbon steel for that. It's making pizza that's *almost* as good as one made in proper pizza oven, without the expense. Preheat the skillet to 500 in the oven for 45 minutes or so. Carefully remove and place on a burner on low. Lightly oil. Spread the rolled-out pizza crust on the pan using tongs to help keep from getting burned - it should go all the way to the edges. Place the sauce and ice cold toppings on the pizza - I put the parmesan or Romano on first and put on chunks of mozzarella, not shreds. Shreds melt too fast and can split, releasing grease, as can parmesan and Romano if they're placed on top of the mozz. Leave any really delicate toppings like basil off for now. Return the skillet to the oven for 2-3 minutes until the cheese just begins to melt and the crust no longer looks raw. Now, place under a broiler for 2 minutes or so, until the cheese has melted but not split and the crust has developed some leopard spotting. Remove to the stovetop and check the underside to see if it's browned. If it hasn't, place the skillet over a low heat and move it around for a couple of minutes until the bottom has sufficiently browned. Don't leave it in one spot or it can burn. Remove the pizza from the pan and let it cool on a rack for a minute or so and release any steam, before placing on a cutting board and slicing. This can get you like 90% of the way to a pizza oven pizza without the expense. Go cast iron!
I love your reviews, they are excellent so don't take this the wrong way. I can't agree with most of the list as being reasons not to buy cast iron. I have new teflon pans, carbon steel, and stainless steel as well as two cast iron skillets. I have a cheap 12" emril cast iron skillet and a 13.25" inch lodge skillet. I also have an enamel cast iron 7qt dutch oven. All of the cast iron were dirt cheap and are my most used pans. They cook food better than the other pans and I think they clean up easier. The maintenance is simple once you know what you are doing. They are the best non stick pans I have and I love how they hold temp. You can cook everything on med heat because they hold heat so well, and warming them up does not bother me at all.
75 years old here and I learned to cook on cast iron about 60 years ago. I collect cast iron cookware and several of my pieces are over 100 years old. I love it, but do not use it for everything and also have stainless steel, my least favorite and carbon steel. I cook tomato based sauces in cast iron regularly and have never had any problems, but I do not allow the sauces to sit for extended periods of time after they have finished cooking. Although I do not agree with everything, this is a well done video. Thanks!
Interesting info but I have cooked with cast iron for decades. Seasoning is part of the joy of using cast iron. My 12 inch lodge skillet is so seasoned you could ice skate on it(assuming you’re very tiny). My wife scoffs but what does she know?
Interesting. I can't say I agree (in total), though I respect your take and enjoy your reviews. I always learn something new. I have four Lodge cast iron pans and they are fantastic - and inexpensive. Mine are now well-seasoned and I use them for cooking everything from cornbread to pies to eggs to roasting a chicken or vegetables and searing a steak. I have never had a problem, but I take good care of them. I don't put any pans in the dishwasher, so no loss there. And yes, I use other pans for acidic ingredients, though I have used wine and balsamic vinegar and they didn't disturb the seasoning. There are certainly lighter cast iron pans than my Lodge, such as Field. Lodge does recommend heating water in the pan to remove stuck-on bits (it works). I also bought a lid from Lodge. If one likes having pans of different materials and for different uses, I think everyone would benefit from one cast iron pan in their arsenal. It's definitely become my go-to.
Good info. That said, we have used several cast iron pans for decades. Most of the issues can be resolved with simple adaptation. Is there one reason why I might stop using cast iron? Yes, the weight. I can see a point in the future when my giant 12-inch skillet will just be too heavy to easily maneuver. Even now, it is a two-handed operation.
At least one of them might be that you are not cooking right. The beauty of cast iron is that it absorbs the heat, doesn’t transfer it straight into the food. If you let your cast iron warm up enough it will give you the most even cook of any pan. The thinner/more conductive pans are way more likely to have hot spots.
You can absolutely use soap and water to clean your cast iron. It won't strip the seasoning as long as you don't soak it. Another quick and efficient way of cleaning a pan is simply scraping it with a steel spatula. That's also one of the easier ways of improving the surface on a cheap Lodge pan or the like, which are often far too coarse in the beginning. Sanding is another option, but that's a bit of a pain.
I'll second this. I avoided using cast iron for many years because of all the people who insisted you had to scrub it with salt or other lame methods. I've been using a cheap Lodge cast iron for about 5 years and every time I've washed it, it's been with high strength liquid detergent. It's fine and non-stick. The key is to check how the water runs off the pan when you rinse it. If it beads up, there's still oil in the metal and its fine. If the water sheets and sticks, you add a little cooking oil, roll it around so it coats the pan and leave it to soak in. In my experience, cooking with lots of liquid or acidic foods tends to remove more oil and seasoning than washing with soap. And yes, polishing a cast iron is a bit of a pain but worth the effort. I have a cast iron griddle that I sanded down to 1000 grit and you can almost use it as a mirror. Cooking meat on that pan is incredible, less adhesion than a teflon non-stick pan.
ROFLMAO! Yes, it's heavy and not dishwasher safe or microwave usable and you need to dry it right after washing it BUT it can go under a broiler safely, or be used to bake bread, roast chickens, make omelets. A cast iron griddle makes great pancakes, bacon or fried eggs. My mom used to make spaghetti sauce in a huge cast iron skillet and had no problems with it stripping the seasoning. Beans and stews in a cast iron dutch oven are easy. BTW, the tiny amount of iron that gets into foods from the skillet is a source of an important mineral - IRON. Prevented our ancestors from becoming anemic.
Cast iron isn't delicate by any means and it can be washed with soap and water. Towel dry it and finish up the drying on a burner. How one of mine has been done and it's over a hundred years old. The one that my parents bought has been cared for by washing and drying on heat never has issues. It takes a while to get a feel for each piece of cookware and adjust to cooking with it. Once that happens you know how to adjust cooking and produce good results. Two different stainless pans from different manufacturers will fell different and the cook adjusts to the particular pan.
This simplified it for me and if I had one tip I'd say to remember what type of heat cast iron was designed for. It was used over wood or coal flames. Much cooler than modern natural gas or electric so cook with lower heat for a longer time. Your food won't stick and that's what people like about cast iron. They just say it tastes better but its cooked lower and slower which should lead to more flavor. A word of caution about heating a cold cast iron skillet over high heat can warp the bottom of your skillet causing it to spin when sit on a flat surface. Since I don't want to do anything right now Y'all get a bonus! If you haven't made brownies in a cast iron cornbread stick pan you haven't experienced life to the fullest. Actually done properly they look like dog turds thus the name Dog Poop Brownies. Your brownies will be just as crusty as your cornbread. We like the standard size cornbread molds the best. They'll be requested at our fish fries. If you made it this far you must be avoiding work also, good luck my fellow slackers!
My paternal grandfather died of hemochromatosis (iron poisoning). I was told that he had died of "pancreatic cancer", but that was not the truth (once I laid eyes on his death certificate). Our family is of Northern European origin, and some Scandinavian, too. They are the most prone to problems with iron overload in the body. I learned all of this while taking care of my father during his final illness at age 85. Both of us seem to have been passed over by this disease. My physician is aware of it, and we closely monitor my iron levels. Hey - I love making cornbread in an antique cast iron pan! 😋
I use my great grandmother’s cast iron. I love a nonstick pan but I’m leery of what’s in it. Multiple generations of my family are team cast iron and will likely remain that way, thank you
I agree with all your points. I’ve had a couple cast iron skillets for about 10 years, but I only use them occasionally, for the reasons you mentioned, especially the weight, slow heating, and slow cooling. I shouldn’t have to break my wrist to move a skillet with food in it.
I don't treat my cast iron skillet very kindly. I wash it with soap and water, I will dry it and then put it back on the stove on warm and then use very little olive oil and spread it around, back on the stove and let it cool and then put it away.
I think that you found the last skillet in a garbage dump. I have one that was given by an elderly lady that later died. That was 30 years ago, and am sure she had it since she was married 50 years prior. Cooks meats perfectly. Cast iron has been a staple for over a 100 years. . Fan!
thank you! I just picked up a few cast iron pans at a garage sale and I can't wait to cook with it properly. It's been a few years since I've used them ( 50 +). Perfect video for a gentle reminder!
I am proud owner of three different size cat iron skillets. These downsides do not put me off and i will never go back to non stick skillets, maybe get a stainless steel one specially for browning meat😉
I was amused by your comment that a cast iron skillet was cheap at $30. When I was stationed at Tinker AFB in OKC we lived in Midwest City. There was a bargain store in town that I liked to haunt and one day when we went in they had a nice selection of cast ironware. I picked up two dutch ovens, their lids, a large skillet, a sauce pan and lid, et al. all for $4 each. It was so funny when I went to have it shipped back to my home assignment when the supply Sgt. went to move it he asked if I was shipping lead. I said no just some cast ironware. Most of my cast iron was gotten before aluminum and coated cookware fell out of favor. I even have a large cast iron turkey roasting pan that I think I paid under $20 for in the mid 80s. I forget who the youtuber was who also did a vid on what vintage cast iron was worth when I mentioned I had the roaster he offered to buy it from me. Now in my kitchen I have an assortment of cookware that I use for different purposes. One of my favorite pieces of cast iron is my 6" skillet which I use dry on high heat to roast bell peppers. I also use it to toast sesame seeds for some of the Asian foods I make and for toasting Szechuan peppercorns to release their flavor. I mentioned this before that most of the other contributors that talk about cast iron rely on inaccurate tribal information but your one of the few that has it right. Incidentally over decades of time I've had cast iron I've only had one fail. The bottom of a 12" skillet cracked but it was my fault since I went from a scathing heat to cold water. I've rarely had one rust since as you demonstrated in your vid after washing I dry it and hang it on a rack. Occasionally there are times when food sticks to it so I have been known to lightly scrub the pan with a stainless scrubby. I'll usually re-season it afterwards to be safe. When handling cast iron during cooking I use a pair of "ove"gloves. They're made from Kevlar fabric, have non-slip silicone gripping, and are good to 540F. Oven mitts or a towel don't give the same protection against heat or slippage. Later.
Not telling you to stop. In fact, I mention towards the end that every kitchen should have a cast iron skillet. I’m just pointing out the limitations/downsides.
"...Nobody Warns You About" Yeah, pretty much everyone says to season it because it can rust and to not use soapy water (or obviously the dishwasher), and anyone who doesn't know cast iron is heavy shouldn't be allowed to use a stove. "Stainless steel" doesn't conduct better than cast iron...the issue is that most cast iron is much thicker and therefore is absorbing a lot of heat due to its mass. A good amount cast isn't smooth on the bottom, but it generally isn't very good with smooth surface stoves IMO. Also most people benefit from added iron. Big advantages are that you can actually use it for most of your cooking. It's not the end of the world if you cook something that takes off the seasoning. You'll never actually ruin your pan either. There are also no worries regarding what chemicals are in your non-stock coating. Finally, it lasts forever. I bought my first one at a garage sale almost 50 years ago from a WWII vet who claimed he carried it around Europe (it was the pan or the helmet for $0.50). It's just as good as the day I bought it.
No, the cast iron skillet is far better as an even cooking medium. It is thicker and slower to heat up but maintains an even heat. A thin aluminum pan is the worst on a small burner.
Thank you so much for the information ! I have recently bought a Lodge cast iron shallow dutch oven, but I encountered trouble with the seasoning : the casserole was sticky/oily all over, inside AND outside (body and lid !), and when I cooked, the seasoning leaked inside my stew like some kind of black oily substance. I thought this would disappear after several uses, but the leakage goes on. I'm desperate, lol. I have tried to thoroughly clean the casserole with soap, dry it carefully and apply a tiny drop of vegetal oil to prevent rust. But every time the leakage comes back, as if my cast iron casserole was literally exuding black fuel into my food ! I guess it's because I haven't "cooked" it beforehand ?? Over cooked oil is known for being rather toxic, so I really don't know what to think about it... 😕
0:35 YMMV but I haven't had to season my lodge skillet at all in the two years I've owned it. It came preseasoned and I just cook on it everyday. I make sure it's bone dry and covered with a tiny bit of oil before I put it away but I've never oven seasoned it once. If anything it's more nonstick than when I bought it. 1:13 I make puttanesca on it 2-3 times/week. You don't want to simmer a very acidic tomato sauce, yes. But a quick pasta sauce with tomatoes, in my experience, is a-ok. Maybe this is going to cause my pan to lose it's seasoning in 4 years or something, but so far (2 years in), I've had no problem. Agree with the other points though.
England In 1967 I bought a non stick Teflon coated cast iron frying pan with a wooden handle. There is nothing better for steak. No 'seasoning' and the enamel is still pretty good. No burned hands on a hot handle either. I thought you Americans were up to date. Yes, it's heavy, no tossing pancakes but we have grown old together.
I answered and said, "If I have found favor in thy sight, O Lord, show this also to thy servant: whether after death, as soon as every one of us yields up his soul, we shall be kept in rest until those times come when thou wilt renew the creation, or whether we shall be tormented at once?" 76 He answered me and said, "I will show you that also, but do not be associated with those who have shown scorn, nor number yourself among those who are tormented. 77 For you have a treasure of works laid up with the Most High; but it will not be shown to you until the last times. 78 Now, concerning death, the teaching is: When the decisive decree has gone forth from the Most High that a man shall die, as the spirit leaves the body to return again to him who gave it, first of all it adores the glory of the Most High. 79 And if it is one of those who have shown scorn and have not kept the way of the Most High, and who have despised his law, and who have hated those who fear the Most High -- 80 such spirits shall not enter into habitations, but shall immediately wander about in torments, ever grieving and sad, in seven ways. 81 The first way, because they have scorned the law of the Most High. 82 The second way, because they cannot now make a good repentance that they may live. 83 The third way, they shall see the reward laid up for those who have trusted the covenants of the Most High. 84 The fourth way, they shall consider the torment laid up for themselves in the last days. 85 The fifth way, they shall see how the habitations of the others are guarded by angels in profound quiet. 86 The sixth way, they shall see how some of them will pass over into torments. 87 The seventh way, which is worse than all the ways that have been mentioned, because they shall utterly waste away in confusion and be consumed with shame, and shall wither with fear at seeing the glory of the Most High before whom they sinned while they were alive, and before whom they are to be judged in the last times. 88 "Now this is the order of those who have kept the ways of the Most High, when they shall be separated from their mortal body. 89 During the time that they lived in it, they laboriously served the Most High, and withstood danger every hour, that they might keep the law of the Lawgiver perfectly. 90 Therefore this is the teaching concerning them: 91 First of all, they shall see with great joy the glory of him who receives them, for they shall have rest in seven orders. 92 The first order, because they have striven with great effort to overcome the evil thought which was formed with them, that it might not lead them astray from life into death. 93 The second order, because they see the perplexity in which the souls of the unrighteous wander, and the punishment that awaits them. 94 The third order, they see the witness which he who formed them bears concerning them, that while they were alive they kept the law which was given them in trust. 95 The fourth order, they understand the rest which they now enjoy, being gathered into their chambers and guarded by angels in profound quiet, and the glory which awaits them in the last days. 96 The fifth order, they rejoice that they have now escaped what is corruptible, and shall inherit what is to come; and besides they see the straits and toil from which they have been delivered, and the spacious liberty which they are to receive and enjoy in immortality. 97 The sixth order, when it is shown to them how their face is to shine like the sun, and how they are to be made like the light of the stars, being incorruptible from then on. 98 The seventh order, which is greater than all that have been mentioned, because they shall rejoice with boldness, and shall be confident without confusion, and shall be glad without fear, for they hasten to behold the face of him whom they served in life and from whom they are to receive their reward when glorified. 99 This is the order of the souls of the righteous, as henceforth is announced; and the aforesaid are the ways of torment which those who would not give heed shall suffer hereafter." 100 I answered and said, "Will time therefore be given to the souls, after they have been separated from the bodies, to see what you have described to me?" 101 He said to me, "They shall have freedom for seven days, so that during these seven days they may see the things of which you have been told, and afterwards they shall be gathered in their habitations." 102 I answered and said, "If I have found favor in thy sight, show further to me, thy servant, whether on the day of judgment the righteous will be able to intercede for the unrighteous or to entreat the Most High for them, 103 fathers for sons or sons for parents, brothers for brothers, relatives for their kinsmen, or friends for those who are most dear." 104 He answered me and said, "Since you have found favor in my sight, I will show you this also. The day of judgment is decisive and displays to all the seal of truth. Just as now a father does not send his son, or a son his father, or a master his servant, or a friend his dearest friend, to be ill or sleep or eat or be healed in his stead, 105 so no one shall ever pray for another on that day, neither shall any one lay a burden on another; for then every one shall bear his own righteousness and unrighteousness." .....2 Esdras 7:75 //////////
These are good points. I got rid of my cast iron pans strictly because of weight. I do like carbon steel better, which also has the downsides you listed for cast iron (foods that strip the seasoning), but the pans are lighter. Stainless steel is probably what I use most though. Always enjoy your videos!
@@RIPPER334 It actually is when you do it day to day. Kitchen is not a gym. Older cast iron such as Griswold are lighter and more manageable. I am personally a big fan of cast iron, but would not use a 12-inch modern cast iron pan because of the weight.
Please do a review of woks starting with a carbon steel one. I had a wok (forgot the material) years ago. It came with a ring to be placed over the gas burner proping up the wok. In my case, this arrangement “flattened” the flames to the sides making the center not hot. I was never able to get it blazing hot.
Thanks for this. I’ve watched several videos in which cast iron was promoted as the be all/end all to cookware. It isn’t. I have a few excellent piece of Field and Griswold - they are nicely seasoned and perform some tasks beautifully. But, they aren’t perfect and don’t do other tasks as well as pans made of other materials. IMO, the sweet pot is having a few different types of cookware and change depending on what you’re cooking. But I think data would support that if you can only have pans of one material, for the reasons you highlighted, most people would not be best served by cast iron. I’ll keep loving mine - in the appropriate situations. Appreciate your videos!
@@DEXTER-TV-series A cast iron pan may be heavy but the thickness of the pan also means it holds onto heat better, also a lot of people could use extra iron in their diet so releasing iron into your food isn't necessarily bad, in many cases it can actually be good.
Great points. I was focusing on the negatives in this video but I break down the pros too in this article: prudentreviews.com/cast-iron-cookware-pros-and-cons/
@@PrudentReviews understood. There’s no 1 pan that’s perfect for every situation. Cast iron fits the bill in many instances although it seems carbon steel is slowly replacing it due to its lighter weight.
So he was selling cast iron. By telling you the downsides. There really aren't as many downsides as you think. It's the ultimate freaking cookware. Now I'm selling it isn't that amazing. I wonder who's paying for his show. Lodge, Fields I wonder
I've been thoroughly enjoying your insightful videos, especially those that review various cookware. The Smithey Carbon Steel skillet and cast iron products have caught my attention, particularly after watching another video from a different channel. Now, I'm considering making a purchase. However, I find myself torn between the Deep Farmhouse Skillet, Farmhouse Skillet Regular, and the 12-inch Cast Iron. Considering the significant investment involved, I plan to acquire them one at a time. Your expert advice on which one would be the most practical for general use would be highly valuable to me. Thanks a bunch for your guidance, and I genuinely appreciate the quality of your videos!
Thanks for watching - I’m so glad you find the videos helpful. Smithey is on my list to test but I haven’t used it yet. But just looking at those options, I wouldn’t buy the regular Farmhouse skillet because the walls are too shallow (1.25 inches). If you have a gas stove top, the deep Farmhouse and cast iron skillets will both work fine, but if you have a flat top electric or induction stove, I would avoid the cast iron because it has a ridge along the bottom that keeps the pan slightly above the cooktop and can lead to hot spots.
@@PrudentReviews Thank you for the comprehensive and insightful explanation of these skillets; your expertise is genuinely appreciated. I have a strong inclination towards the deep farmhouse skillet. However, in line with your thoughtful explanation, I've chosen to place an order for the deep farmhouse skillets and the 12-inch cast iron. Your time and thorough explanation hold significant value. Thank you sincerely for your guidance and expertise.
My stove is a work horse. It's a regular ceramic glass electric cooktop. I slide my rough Lodge and other cast iron around on it daily year after year. The stovetop is fine. This is a nonsense issue. Unless you think your stove is a delicate flower.
I talk about many of the benefits here Best Cast Iron Skillet? Lodge vs. Smithey vs. Field vs. Stargazer vs. Calphalon ua-cam.com/video/VHNor7-5MiY/v-deo.html And here ua-cam.com/video/RCJ2BHDNxik/v-deo.htmlsi=yS0jWR3Db2_XTnG1
The first thing he said is true. But then again who actually boils water in their frying pans or skillets. So why would you do it in a cast iron one. Let's see what his second complaint is. Acidic foods. Folks my family has been using cast iron for over $150 years. Some of mine is actually over a hundred years old. I know how to take care of it I was taught by experts. My family. Nothing is ever stuck in them. And I have made all kinds of acidic foods in my cast iron. There's just a couple of things that you need to do after you do that. To get rid of any acidic crap left in your pan afterward. Okay let's move on to the next part of the clip
If the water turns black when boiling in your cast iron, then it wasn't clean to begin with. The pan he shows is one of the grimiest crustiest pans I've seen. I use mine daily. They clean very easily. In fact, the way to clean off any stubborn burnt grime is to *boil water in it* then use a brush or scraper like you would for any other pan. A little dish soap is fine. Dry on the burner. DONE. I can't understand the fixation with putting a cooking pan in a dishwasher. No pan deserves that.
Yes they should and actually you don't need any of those other pots and pans that you say you need. The only kind of stainless steel pans you actually really need. Are ones to like boil water make beans in but you can do that in a cast iron dutch oven. I've done it before you just have to make sure it's kind of clean afterward begin dry. Because yeah cast iron rust people if you don't take care of them. You know it's funny. You can bury it in your backyard it will totally rust and do all kinds of nasty things. And 100 years from now I could dig it up and I could fix it. Because it's a cast iron non-stick pan. I can clean that pan 100 years from now and I would be able to use it within 7 days of digging it up. It will take 7 days to fix a rusty buried cast iron pan for 100 years
I enjoy your channel and have learned a lot over the years. I have to say however, I don't agree with much of this video. I've been a dedicated cast-iron pan user for 40 years, and none of the "downsides" you've outlined here are consistent with my experience. It looks like you are getting a lot of the same feedback from other viewers, so I challenge you to do a follow up video addressing this 🙂.
That's fair - which downsides do you not agree with? By the way, as I mentioned in the video, I'm a huge fan of cast iron. The intention of this video was to just point out some of the downsides/limitations for those unaware.
Lodge cast iron has really dropped in quality, their castings are so bad they need to run every piece over a very rough grinding process along the casting seams to remove or smooth them out, the grinding leaves very deep striations and tool marks along the edges. Does it effect cooking performance...no! Does it look like a nice quality piece of American made cast iron I want in my home to use daily...no! Victoria in Columbia is making super nice high quality cast iron cookware that look great on the casting seams for same price, many Victoria pieces look to be commercial grade....I will not buy 1 piece of Lodge...ever. I also have 2 gorgeous pieces of cast iron from Pioneer Woman, made in China to US standards that is just as high quality as Victoria. I emailed Lodge with 4 pictures of their product on the store floor, they don't care about what the grinding looks like since it does not effect performance...but thank God other companies still do care and make every effort to put out the best cast iron they can.
I love my cast iron pan. I've used it nearly every day for 50 years. You'd have to pry my cast iron pan out of my cold d:ead hands, as the old saying goes.
I don't get all the negativity in the comments. All points made in the video are true, the video is called 'The truth about cast iron's. I'd say, the shoe fits. What people don't seem to get is that he's not telling you to stay away from CI, just be aware of those things. CI is not the right choice to simmer tomato sauce for hours. It's not the right choice if you want to fry an egg quickly in a large skillet on a small burner using no oil or fat at all. CI Takes time, it's slow, it has limitations. As long as you are aware of those as well as the great benefits of CI (heat retention) and use it accordingly, it's a great cooking tool. But if you're the Teflon coated aluminum skillet kind of guy and expect CI to be a better version of that (which many CI hype videos imply), this video here is the perfect warning for you as CI is a completely different beast.
4:18 if you think normal dish soap is going to damage your seasoning and water is enough then its no wonder that food tastes like the last dish, you are using a dirty pan my dude. And the seasoning is not damaged by dish soap because its not a fat anymore, meanwhile the fats from cooking that the dish soap is designed to get out are still in your gross pan. I hope you dont feed other people out of that thing, actual health risk...
Yeah, this guy eats a lot of filth. I've cooked regularly in cast iron for over 60 years and have spent zero time "seasoning" cast iron. What most of these new discoverers to cast iron do is cook on grime. Cooking with cast iron is easy unless you make it hard.
@@llaverick7739 I use the dishwater after I've washed everything else, put the dishwater in a cold pan, put it on a medium burner and as it heats up I use a metal spatula to scrape around. I rarely need to get it hot enough to boil. I dump that, squeeze in some dishwater from my dishrag, put a stainless steel scouring pad under the dishrag so I don't get burned and scrub it out, rinse it with water and put it on a medium burner to dry. I don't oil and never have rust. It takes longer to say it than do it. I'm sure people would criticize my pans for not being black and shiny but, they are clean and they don't stick.
@@jerrym3261 Appreciate it man, sounds alot easier than the laundry list some other people do to maintain their Cast Iron. They treat it as if it is a delicate thing and not a hunk of metal. Do you sand your Cast Irons to smooth them down by the way?
@@llaverick7739 No, I don't sand. I bought a new Lodge #5 and #10 maybe 5 years ago and ended up liking them for the weight and heat they hold. They never stuck and after a couple of years use they're smooth on the cooking surface. There's a couple of YT videos, cooking eggs in a rusty cast iron skillet. Non stick is a technique more than what your cooking on. You cook on a barrier coat of hot oil.
I agree. Cast iron is a pain in the butt to cook with and maintain. They are too heavy and too delicate at the same time. I just buy cheap non stick cookware and get a new pan every now and then. Easy peasy, works for me!
Most people say don't cook fish in their cast iron. Yeah that's stupid too. He's wrong about that this man does not know how to use cast iron. What he's doing is trying to sell you stainless steel pots and pans. And no you can't put cast iron in a damn dishwasher. 90% of the time if you know how to use cast iron. You just wipe it out with a tea towel. That's it not a paper towel like this fool's doing and not using soap and water on it. After certain dishes you turn on your hot water you get it hot. Never put cold water in a cast iron pan you can crack it. But if you put hot water on you let it get hot. What happens is the water and you only need a tiny bit okay. Goes into the pan it immediately freaking boils it does not sit there and you scrub it really fast while it's steaming and boiling and everything in the bottom of that pan falls out but the seasoning. That's the end of your cleaning. All you do is wipe it out with the t towel again Make sure it's as dry as you can get it. And then put it back on top of the stove to make sure any water left evaporates away. End of conversation. Don't put soap in your cast iron pan. And if it's absolutely necessary to do that. Make sure you rinse it very very well. Dry it out put it on the stove. And then re-season it. And the only reason you would have to go through all that effort. Is because you didn't do it right the first time
It's the dirt on your stove that scratches that cheap ass glass that they put on your stove. I have never scratched my stove by sliding it from one side to the other. Sorry that one's wrong. Maybe this dude should come to my house I'll show him how to use this stuff
What in gods name are you doing with your pan that you need to re season it every once in a while ? I only once killed my seasoning by acidently turning the stove to the highest possible temperature and burning it off. Outside of that mistake it mostly got better with every use.
Cast iron is an outdated material. The leeching is almost never discussed with cast iron and carbon steel. Nonstick coatings are rightfully studied and have come up as acceptable yet detractors say they are unsafe without scientific evidence. Cast iron and carbon steel don’t preheat well at all, especially on glasstop on induction. And cooking to preserve the seasoning adds a layer of stress that is unnerving. And seasoning or re- seasoning with multiple layers in the oven takes days, not hours. Stainless is sitting there looking us in the face. That’s all we need. Cast iron is good to build muscle because of the ridiculous weight. Most little old ladies can’t maneuver it at all.
Lol... Who is this lady telling folks to avoid cast iron? Sweet cheeks needs to stick with using a microwave, like his two mommies told him. 😂😂 Some people, should just avoid cooking...
Yes, terrible stuff that shows our ancestors were idiots. Heavy, “trace” iron possible and must be seasoned. I would much prefer the traces of PTFE (TEFLON). Ignore be able to put it in the oven, open fire, in the fire and lower cost as these features are irrelevant. For those that can’t tell this is sarcasm. Anybody wanting to discard their useless cast iron can send it to me and I will pay shipping. You will have better cooking results with aluminum and stainless steel if you do not mind scorching. Seriously, I also use carbon steel but guess what? It has to be kept seasoned.
WellI I can add a few more reasons: you can’t use it to curl your hair. It won’t pickup FM radio stations. Cat are afraid of them. Women can’t lift them. They sink in the bathtub. Shheeesh. Sometimes it’s about the cook and not about the skillet! They are great at what they do and like men, that’s all they do. Men are good at opening jars, lifting heavy things, and making UA-cam’s. that’s about all, so if you have one around, toss him.
With all due respect, don't make videos if you don't check your facts. Cast iron is the most even heating pan you will ever use, this video has so many red flags, if this were a race, I would black flag you.
Once it’s preheated for a while, it retains heat really well and cooks evenly. But iron is a poor conductor of heat relative to materials like aluminum and copper, so it heats slow and when it’s heating up, it heats unevenly.
The truth is beginning to come out finally. There are a few videos of people cooking on unseasoned or rusty cast iron. It's all about proper heat, oil and keeping your pans clean. Read the comments on the "seasoning your cast iron" videos and you see loads of people having all kinds of problems because they took bad advice and they're cooking in filthy pans. Clean and dry pans don't rust but, there are people out there with rust under their crud. Sadly, there are videos showing how to get the rust off without removing your nastiness and put back another bunch of nastiness.
For the record, I’m a huge fan of cast iron and use it all the time. This video just points out the downsides for those unaware. Learn more about the pros and cons of cast iron in this guide: prudentreviews.com/cast-iron-cookware-pros-and-cons/
People have been cooking stews and beans in cast iron dutch ovens since before there were stoves. I'm gonna keep my cast iron, and keep using it. Thanks
Been eating out of mine for over 70 yrs., no problems
Older doesn't always mean better
People used stone axes and other tools long before iron tools.
Yeah he doesn't know shit about cast iron. I cook my homemade pasta sauce and chili and only season it once a year and not cause I have to just preference
@@CysMix1 You make some weak ass pasta sauce then.
My favorite thing to do with a cast iron skillet isn't cooking meats on the stovetop - I use carbon steel for that. It's making pizza that's *almost* as good as one made in proper pizza oven, without the expense.
Preheat the skillet to 500 in the oven for 45 minutes or so. Carefully remove and place on a burner on low. Lightly oil. Spread the rolled-out pizza crust on the pan using tongs to help keep from getting burned - it should go all the way to the edges. Place the sauce and ice cold toppings on the pizza - I put the parmesan or Romano on first and put on chunks of mozzarella, not shreds. Shreds melt too fast and can split, releasing grease, as can parmesan and Romano if they're placed on top of the mozz. Leave any really delicate toppings like basil off for now.
Return the skillet to the oven for 2-3 minutes until the cheese just begins to melt and the crust no longer looks raw. Now, place under a broiler for 2 minutes or so, until the cheese has melted but not split and the crust has developed some leopard spotting.
Remove to the stovetop and check the underside to see if it's browned. If it hasn't, place the skillet over a low heat and move it around for a couple of minutes until the bottom has sufficiently browned. Don't leave it in one spot or it can burn. Remove the pizza from the pan and let it cool on a rack for a minute or so and release any steam, before placing on a cutting board and slicing.
This can get you like 90% of the way to a pizza oven pizza without the expense. Go cast iron!
I love your reviews, they are excellent so don't take this the wrong way. I can't agree with most of the list as being reasons not to buy cast iron. I have new teflon pans, carbon steel, and stainless steel as well as two cast iron skillets. I have a cheap 12" emril cast iron skillet and a 13.25" inch lodge skillet. I also have an enamel cast iron 7qt dutch oven. All of the cast iron were dirt cheap and are my most used pans. They cook food better than the other pans and I think they clean up easier. The maintenance is simple once you know what you are doing. They are the best non stick pans I have and I love how they hold temp. You can cook everything on med heat because they hold heat so well, and warming them up does not bother me at all.
75 years old here and I learned to cook on cast iron about 60 years ago. I collect cast iron cookware and several of my pieces are over 100 years old. I love it, but do not use it for everything and also have stainless steel, my least favorite and carbon steel. I cook tomato based sauces in cast iron regularly and have never had any problems, but I do not allow the sauces to sit for extended periods of time after they have finished cooking.
Although I do not agree with everything, this is a well done video. Thanks!
Interesting info but I have cooked with cast iron for decades.
Seasoning is part of the joy of using cast iron. My 12 inch lodge skillet is so seasoned you could ice skate on it(assuming you’re very tiny). My wife scoffs but what does she know?
Interesting. I can't say I agree (in total), though I respect your take and enjoy your reviews. I always learn something new. I have four Lodge cast iron pans and they are fantastic - and inexpensive. Mine are now well-seasoned and I use them for cooking everything from cornbread to pies to eggs to roasting a chicken or vegetables and searing a steak. I have never had a problem, but I take good care of them. I don't put any pans in the dishwasher, so no loss there. And yes, I use other pans for acidic ingredients, though I have used wine and balsamic vinegar and they didn't disturb the seasoning. There are certainly lighter cast iron pans than my Lodge, such as Field. Lodge does recommend heating water in the pan to remove stuck-on bits (it works). I also bought a lid from Lodge. If one likes having pans of different materials and for different uses, I think everyone would benefit from one cast iron pan in their arsenal. It's definitely become my go-to.
Good info. That said, we have used several cast iron pans for decades. Most of the issues can be resolved with simple adaptation. Is there one reason why I might stop using cast iron? Yes, the weight. I can see a point in the future when my giant 12-inch skillet will just be too heavy to easily maneuver. Even now, it is a two-handed operation.
At least one of them might be that you are not cooking right. The beauty of cast iron is that it absorbs the heat, doesn’t transfer it straight into the food. If you let your cast iron warm up enough it will give you the most even cook of any pan. The thinner/more conductive pans are way more likely to have hot spots.
You can absolutely use soap and water to clean your cast iron. It won't strip the seasoning as long as you don't soak it. Another quick and efficient way of cleaning a pan is simply scraping it with a steel spatula. That's also one of the easier ways of improving the surface on a cheap Lodge pan or the like, which are often far too coarse in the beginning. Sanding is another option, but that's a bit of a pain.
I'll second this. I avoided using cast iron for many years because of all the people who insisted you had to scrub it with salt or other lame methods. I've been using a cheap Lodge cast iron for about 5 years and every time I've washed it, it's been with high strength liquid detergent. It's fine and non-stick. The key is to check how the water runs off the pan when you rinse it. If it beads up, there's still oil in the metal and its fine. If the water sheets and sticks, you add a little cooking oil, roll it around so it coats the pan and leave it to soak in. In my experience, cooking with lots of liquid or acidic foods tends to remove more oil and seasoning than washing with soap.
And yes, polishing a cast iron is a bit of a pain but worth the effort. I have a cast iron griddle that I sanded down to 1000 grit and you can almost use it as a mirror. Cooking meat on that pan is incredible, less adhesion than a teflon non-stick pan.
ROFLMAO! Yes, it's heavy and not dishwasher safe or microwave usable and you need to dry it right after washing it BUT it can go under a broiler safely, or be used to bake bread, roast chickens, make omelets. A cast iron griddle makes great pancakes, bacon or fried eggs.
My mom used to make spaghetti sauce in a huge cast iron skillet and had no problems with it stripping the seasoning. Beans and stews in a cast iron dutch oven are easy.
BTW, the tiny amount of iron that gets into foods from the skillet is a source of an important mineral - IRON. Prevented our ancestors from becoming anemic.
Heating cast iron is SUPER fast on induction stove tops - faster than anything else. And it heats perfectly evenly.
The part about acidic food made me chuckle and the part about uneven heating applies to ALL pans, not just cast iron.
Cast iron has a significantly lower thermal conductivity than aluminum and copper, therefore it heats up slower and less evenly
Cast iron isn't delicate by any means and it can be washed with soap and water. Towel dry it and finish up the drying on a burner. How one of mine has been done and it's over a hundred years old. The one that my parents bought has been cared for by washing and drying on heat never has issues.
It takes a while to get a feel for each piece of cookware and adjust to cooking with it. Once that happens you know how to adjust cooking and produce good results. Two different stainless pans from different manufacturers will fell different and the cook adjusts to the particular pan.
This simplified it for me and if I had one tip I'd say to remember what type of heat cast iron was designed for. It was used over wood or coal flames. Much cooler than modern natural gas or electric so cook with lower heat for a longer time. Your food won't stick and that's what people like about cast iron. They just say it tastes better but its cooked lower and slower which should lead to more flavor. A word of caution about heating a cold cast iron skillet over high heat can warp the bottom of your skillet causing it to spin when sit on a flat surface.
Since I don't want to do anything right now Y'all get a bonus! If you haven't made brownies in a cast iron cornbread stick pan you haven't experienced life to the fullest. Actually done properly they look like dog turds thus the name Dog Poop Brownies. Your brownies will be just as crusty as your cornbread. We like the standard size cornbread molds the best. They'll be requested at our fish fries. If you made it this far you must be avoiding work also, good luck my fellow slackers!
My paternal grandfather died of hemochromatosis (iron poisoning). I was told that he had died of "pancreatic cancer", but that was not the truth (once I laid eyes on his death certificate). Our family is of Northern European origin, and some Scandinavian, too. They are the most prone to problems with iron overload in the body. I learned all of this while taking care of my father during his final illness at age 85. Both of us seem to have been passed over by this disease. My physician is aware of it, and we closely monitor my iron levels.
Hey - I love making cornbread in an antique cast iron pan! 😋
I use my great grandmother’s cast iron. I love a nonstick pan but I’m leery of what’s in it. Multiple generations of my family are team cast iron and will likely remain that way, thank you
I inherited my cast iron.
probably learned how to cook also...
❤ my cast iron skillet, im glad to see you mention the uneven heating because I had assumed for years that iron would heat the most evenly
I agree with all your points. I’ve had a couple cast iron skillets for about 10 years, but I only use them occasionally, for the reasons you mentioned, especially the weight, slow heating, and slow cooling. I shouldn’t have to break my wrist to move a skillet with food in it.
I don't treat my cast iron skillet very kindly. I wash it with soap and water, I will dry it and then put it back on the stove on warm and then use very little olive oil and spread it around, back on the stove and let it cool and then put it away.
I think that you found the last skillet in a garbage dump. I have one that was given by an elderly lady that later died. That was 30 years ago, and am sure she had it since she was married 50 years prior. Cooks meats perfectly. Cast iron has been a staple for over a 100 years. . Fan!
thank you! I just picked up a few cast iron pans at a garage sale and I can't wait to cook with it properly. It's been a few years since I've used them ( 50 +). Perfect video for a gentle reminder!
Controversial notification and I’m immediately hooked 😅 nevertheless, this is good information.
Cast iron makes the best food. It’s a staple to any accomplished home chef.
I thought I would not like this one but you nailed it
I am proud owner of three different size cat iron skillets. These downsides do not put me off and i will never go back to non stick skillets, maybe get a stainless steel one specially for browning meat😉
I was amused by your comment that a cast iron skillet was cheap at $30. When I was stationed at Tinker AFB in OKC we lived in Midwest City. There was a bargain store in town that I liked to haunt and one day when we went in they had a nice selection of cast ironware. I picked up two dutch ovens, their lids, a large skillet, a sauce pan and lid, et al. all for $4 each. It was so funny when I went to have it shipped back to my home assignment when the supply Sgt. went to move it he asked if I was shipping lead. I said no just some cast ironware. Most of my cast iron was gotten before aluminum and coated cookware fell out of favor. I even have a large cast iron turkey roasting pan that I think I paid under $20 for in the mid 80s. I forget who the youtuber was who also did a vid on what vintage cast iron was worth when I mentioned I had the roaster he offered to buy it from me. Now in my kitchen I have an assortment of cookware that I use for different purposes. One of my favorite pieces of cast iron is my 6" skillet which I use dry on high heat to roast bell peppers. I also use it to toast sesame seeds for some of the Asian foods I make and for toasting Szechuan peppercorns to release their flavor. I mentioned this before that most of the other contributors that talk about cast iron rely on inaccurate tribal information but your one of the few that has it right. Incidentally over decades of time I've had cast iron I've only had one fail. The bottom of a 12" skillet cracked but it was my fault since I went from a scathing heat to cold water. I've rarely had one rust since as you demonstrated in your vid after washing I dry it and hang it on a rack. Occasionally there are times when food sticks to it so I have been known to lightly scrub the pan with a stainless scrubby. I'll usually re-season it afterwards to be safe. When handling cast iron during cooking I use a pair of "ove"gloves. They're made from Kevlar fabric, have non-slip silicone gripping, and are good to 540F. Oven mitts or a towel don't give the same protection against heat or slippage. Later.
This is ludicrous. Been cooking on cast iron for >50 years. No reason given here why I should stop now.
Not telling you to stop. In fact, I mention towards the end that every kitchen should have a cast iron skillet. I’m just pointing out the limitations/downsides.
"...Nobody Warns You About"
Yeah, pretty much everyone says to season it because it can rust and to not use soapy water (or obviously the dishwasher), and anyone who doesn't know cast iron is heavy shouldn't be allowed to use a stove. "Stainless steel" doesn't conduct better than cast iron...the issue is that most cast iron is much thicker and therefore is absorbing a lot of heat due to its mass. A good amount cast isn't smooth on the bottom, but it generally isn't very good with smooth surface stoves IMO. Also most people benefit from added iron.
Big advantages are that you can actually use it for most of your cooking. It's not the end of the world if you cook something that takes off the seasoning. You'll never actually ruin your pan either. There are also no worries regarding what chemicals are in your non-stock coating. Finally, it lasts forever. I bought my first one at a garage sale almost 50 years ago from a WWII vet who claimed he carried it around Europe (it was the pan or the helmet for $0.50). It's just as good as the day I bought it.
No, the cast iron skillet is far better as an even cooking medium. It is thicker and slower to heat up but maintains an even heat. A thin aluminum pan is the worst on a small burner.
Thank you so much for the information ! I have recently bought a Lodge cast iron shallow dutch oven, but I encountered trouble with the seasoning : the casserole was sticky/oily all over, inside AND outside (body and lid !), and when I cooked, the seasoning leaked inside my stew like some kind of black oily substance. I thought this would disappear after several uses, but the leakage goes on. I'm desperate, lol. I have tried to thoroughly clean the casserole with soap, dry it carefully and apply a tiny drop of vegetal oil to prevent rust. But every time the leakage comes back, as if my cast iron casserole was literally exuding black fuel into my food ! I guess it's because I haven't "cooked" it beforehand ?? Over cooked oil is known for being rather toxic, so I really don't know what to think about it... 😕
0:35 YMMV but I haven't had to season my lodge skillet at all in the two years I've owned it. It came preseasoned and I just cook on it everyday. I make sure it's bone dry and covered with a tiny bit of oil before I put it away but I've never oven seasoned it once. If anything it's more nonstick than when I bought it.
1:13 I make puttanesca on it 2-3 times/week. You don't want to simmer a very acidic tomato sauce, yes. But a quick pasta sauce with tomatoes, in my experience, is a-ok. Maybe this is going to cause my pan to lose it's seasoning in 4 years or something, but so far (2 years in), I've had no problem.
Agree with the other points though.
I love my cast iron skillet 🍳 they are the best .
England In 1967 I bought a non stick Teflon coated cast iron frying pan with a wooden handle. There is nothing better for steak. No 'seasoning' and the enamel is still pretty good. No burned hands on a hot handle either. I thought you Americans were up to date. Yes, it's heavy, no tossing pancakes but we have grown old together.
I answered and said, "If I have found favor in thy sight, O Lord, show this also to thy servant: whether after death, as soon as every one of us yields up his soul, we shall be kept in rest until those times come when thou wilt renew the creation, or whether we shall be tormented at once?" 76 He answered me and said, "I will show you that also, but do not be associated with those who have shown scorn, nor number yourself among those who are tormented. 77 For you have a treasure of works laid up with the Most High; but it will not be shown to you until the last times.
78 Now, concerning death, the teaching is: When the decisive decree has gone forth from the Most High that a man shall die, as the spirit leaves the body to return again to him who gave it, first of all it adores the glory of the Most High. 79 And if it is one of those who have shown scorn and have not kept the way of the Most High, and who have despised his law, and who have hated those who fear the Most High -- 80 such spirits shall not enter into habitations, but shall immediately wander about in torments, ever grieving and sad, in seven ways.
81 The first way, because they have scorned the law of the Most High. 82 The second way, because they cannot now make a good repentance that they may live. 83 The third way, they shall see the reward laid up for those who have trusted the covenants of the Most High. 84 The fourth way, they shall consider the torment laid up for themselves in the last days. 85 The fifth way, they shall see how the habitations of the others are guarded by angels in profound quiet. 86 The sixth way, they shall see how some of them will pass over into torments. 87 The seventh way, which is worse than all the ways that have been mentioned, because they shall utterly waste away in confusion and be consumed with shame, and shall wither with fear at seeing the glory of the Most High before whom they sinned while they were alive, and before whom they are to be judged in the last times.
88 "Now this is the order of those who have kept the ways of the Most High, when they shall be separated from their mortal body. 89 During the time that they lived in it, they laboriously served the Most High, and withstood danger every hour, that they might keep the law of the Lawgiver perfectly. 90 Therefore this is the teaching concerning them: 91 First of all, they shall see with great joy the glory of him who receives them, for they shall have rest in seven orders.
92 The first order, because they have striven with great effort to overcome the evil thought which was formed with them, that it might not lead them astray from life into death. 93 The second order, because they see the perplexity in which the souls of the unrighteous wander, and the punishment that awaits them. 94 The third order, they see the witness which he who formed them bears concerning them, that while they were alive they kept the law which was given them in trust. 95 The fourth order, they understand the rest which they now enjoy, being gathered into their chambers and guarded by angels in profound quiet, and the glory which awaits them in the last days. 96 The fifth order, they rejoice that they have now escaped what is corruptible, and shall inherit what is to come;
and besides they see the straits and toil from which they have been delivered, and the spacious liberty which they are to receive and enjoy in immortality. 97 The sixth order, when it is shown to them how their face is to shine like the sun, and how they are to be made like the light of the stars, being incorruptible from then on. 98 The seventh order, which is greater than all that have been mentioned, because they shall rejoice with boldness, and shall be confident without confusion, and shall be glad without fear, for they hasten to behold the face of him whom they served in life and from whom they are to receive their reward when glorified.
99 This is the order of the souls of the righteous, as henceforth is announced; and the aforesaid are the ways of torment which those who would not give heed shall suffer hereafter." 100 I answered and said, "Will time therefore be given to the souls, after they have been separated from the bodies, to see what you have described to me?" 101 He said to me, "They shall have freedom for seven days, so that during these seven days they may see the things of which you have been told, and afterwards they shall be gathered in their habitations."
102 I answered and said, "If I have found favor in thy sight, show further to me, thy servant, whether on the day of judgment the righteous will be able to intercede for the unrighteous or to entreat the Most High for them, 103 fathers for sons or sons for parents, brothers for brothers, relatives for their kinsmen, or friends for those who are most dear." 104 He answered me and said, "Since you have found favor in my sight, I will show you this also. The day of judgment is decisive and displays to all the seal of truth. Just as now a father does not send his son, or a son his father, or a master his servant, or a friend his dearest friend, to be ill or sleep or eat or be healed in his stead, 105 so no one shall ever pray for another on that day, neither shall any one lay a burden on another; for then every one shall bear his own righteousness and unrighteousness." .....2 Esdras 7:75
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These are good points. I got rid of my cast iron pans strictly because of weight. I do like carbon steel better, which also has the downsides you listed for cast iron (foods that strip the seasoning), but the pans are lighter. Stainless steel is probably what I use most though. Always enjoy your videos!
An 8 pound pan was just too much for you huh? I wouldn't tell anyone. Wow...
@@RIPPER334 It actually is when you do it day to day. Kitchen is not a gym. Older cast iron such as Griswold are lighter and more manageable. I am personally a big fan of cast iron, but would not use a 12-inch modern cast iron pan because of the weight.
Please do a review of woks starting with a carbon steel one. I had a wok (forgot the material) years ago. It came with a ring to be placed over the gas burner proping up the wok. In my case, this arrangement “flattened” the flames to the sides making the center not hot. I was never able to get it blazing hot.
Good idea. In the meantime, here’s some info on woks prudentreviews.com/wok-vs-saute-pan/
I use an upside down burner grate from my old stove to prop up the carbon steel work, so it still sits on the flame.
Thanks for this. I’ve watched several videos in which cast iron was promoted as the be all/end all to cookware. It isn’t. I have a few excellent piece of
Field and Griswold - they are nicely seasoned and perform some tasks beautifully. But, they aren’t perfect and don’t do other tasks as well as pans made of other materials. IMO, the sweet pot is having a few different types of cookware and change depending on what you’re cooking. But I think data would support that if you can only have pans of one material, for the reasons you highlighted, most people would not be best served by cast iron. I’ll keep loving mine - in the appropriate situations. Appreciate your videos!
I legit think this guy might be endorsed or sponsored by the Teflon coating brands.
A few of those negatives are actually positives depending on the usage.
For example?
@@DEXTER-TV-series A cast iron pan may be heavy but the thickness of the pan also means it holds onto heat better, also a lot of people could use extra iron in their diet so releasing iron into your food isn't necessarily bad, in many cases it can actually be good.
Great points. I was focusing on the negatives in this video but I break down the pros too in this article: prudentreviews.com/cast-iron-cookware-pros-and-cons/
@@PrudentReviews understood. There’s no 1 pan that’s perfect for every situation. Cast iron fits the bill in many instances although it seems carbon steel is slowly replacing it due to its lighter weight.
Iron heats up slower because it has more mass!
And that slow heating and non-responsiveness is a plus when you're cooking over wood because the fire can be fickle or wind can blow it out.
Both Cast iron and carbon steel have foods that they are best for.
I’ve made stew in my cast iron Dutch oven without noticing an issue.
So he was selling cast iron. By telling you the downsides. There really aren't as many downsides as you think. It's the ultimate freaking cookware. Now I'm selling it isn't that amazing. I wonder who's paying for his show. Lodge, Fields I wonder
I am one of those rare oddities who actually don't care for cast iron, simply for those reasons.
I've been thoroughly enjoying your insightful videos, especially those that review various cookware. The Smithey Carbon Steel skillet and cast iron products have caught my attention, particularly after watching another video from a different channel. Now, I'm considering making a purchase. However, I find myself torn between the Deep Farmhouse Skillet, Farmhouse Skillet Regular, and the 12-inch Cast Iron.
Considering the significant investment involved, I plan to acquire them one at a time. Your expert advice on which one would be the most practical for general use would be highly valuable to me.
Thanks a bunch for your guidance, and I genuinely appreciate the quality of your videos!
Thanks for watching - I’m so glad you find the videos helpful. Smithey is on my list to test but I haven’t used it yet. But just looking at those options, I wouldn’t buy the regular Farmhouse skillet because the walls are too shallow (1.25 inches). If you have a gas stove top, the deep Farmhouse and cast iron skillets will both work fine, but if you have a flat top electric or induction stove, I would avoid the cast iron because it has a ridge along the bottom that keeps the pan slightly above the cooktop and can lead to hot spots.
@@PrudentReviews Thank you for the comprehensive and insightful explanation of these skillets; your expertise is genuinely appreciated. I have a strong inclination towards the deep farmhouse skillet. However, in line with your thoughtful explanation, I've chosen to place an order for the deep farmhouse skillets and the 12-inch cast iron. Your time and thorough explanation hold significant value. Thank you sincerely for your guidance and expertise.
Only a young man would make statements like these.
My stove is a work horse. It's a regular ceramic glass electric cooktop. I slide my rough Lodge and other cast iron around on it daily year after year. The stovetop is fine. This is a nonsense issue. Unless you think your stove is a delicate flower.
thank you ! your videos are really good and interesting !
Glad you like them!
None of this is a deterrent! Every natural utensil needs to be used a certain way. It preserves a lot more nutrients.
Don't use paper towels in cast iron it leaves little pieces of it behind. Use what's called a tea towel
OK now I’m ready to watch your video on the benefits of cast-iron, but I can’t find it.
I talk about many of the benefits here Best Cast Iron Skillet? Lodge vs. Smithey vs. Field vs. Stargazer vs. Calphalon
ua-cam.com/video/VHNor7-5MiY/v-deo.html
And here ua-cam.com/video/RCJ2BHDNxik/v-deo.htmlsi=yS0jWR3Db2_XTnG1
The first thing he said is true. But then again who actually boils water in their frying pans or skillets. So why would you do it in a cast iron one. Let's see what his second complaint is. Acidic foods. Folks my family has been using cast iron for over $150 years. Some of mine is actually over a hundred years old. I know how to take care of it I was taught by experts. My family. Nothing is ever stuck in them. And I have made all kinds of acidic foods in my cast iron. There's just a couple of things that you need to do after you do that. To get rid of any acidic crap left in your pan afterward. Okay let's move on to the next part of the clip
If the water turns black when boiling in your cast iron, then it wasn't clean to begin with. The pan he shows is one of the grimiest crustiest pans I've seen. I use mine daily. They clean very easily. In fact, the way to clean off any stubborn burnt grime is to *boil water in it* then use a brush or scraper like you would for any other pan. A little dish soap is fine. Dry on the burner. DONE. I can't understand the fixation with putting a cooking pan in a dishwasher. No pan deserves that.
Yes they should and actually you don't need any of those other pots and pans that you say you need. The only kind of stainless steel pans you actually really need. Are ones to like boil water make beans in but you can do that in a cast iron dutch oven. I've done it before you just have to make sure it's kind of clean afterward begin dry. Because yeah cast iron rust people if you don't take care of them. You know it's funny. You can bury it in your backyard it will totally rust and do all kinds of nasty things. And 100 years from now I could dig it up and I could fix it. Because it's a cast iron non-stick pan. I can clean that pan 100 years from now and I would be able to use it within 7 days of digging it up. It will take 7 days to fix a rusty buried cast iron pan for 100 years
I enjoy your channel and have learned a lot over the years. I have to say however, I don't agree with much of this video. I've been a dedicated cast-iron pan user for 40 years, and none of the "downsides" you've outlined here are consistent with my experience. It looks like you are getting a lot of the same feedback from other viewers, so I challenge you to do a follow up video addressing this 🙂.
That's fair - which downsides do you not agree with?
By the way, as I mentioned in the video, I'm a huge fan of cast iron. The intention of this video was to just point out some of the downsides/limitations for those unaware.
Lodge cast iron has really dropped in quality, their castings are so bad they need to run every piece over a very rough grinding process along the casting seams to remove or smooth them out, the grinding leaves very deep striations and tool marks along the edges. Does it effect cooking performance...no! Does it look like a nice quality piece of American made cast iron I want in my home to use daily...no! Victoria in Columbia is making super nice high quality cast iron cookware that look great on the casting seams for same price, many Victoria pieces look to be commercial grade....I will not buy 1 piece of Lodge...ever. I also have 2 gorgeous pieces of cast iron from Pioneer Woman, made in China to US standards that is just as high quality as Victoria. I emailed Lodge with 4 pictures of their product on the store floor, they don't care about what the grinding looks like since it does not effect performance...but thank God other companies still do care and make every effort to put out the best cast iron they can.
I love my cast iron pan. I've used it nearly every day for 50 years. You'd have to pry my cast iron pan out of my cold d:ead hands, as the old saying goes.
I don't get all the negativity in the comments. All points made in the video are true, the video is called 'The truth about cast iron's. I'd say, the shoe fits. What people don't seem to get is that he's not telling you to stay away from CI, just be aware of those things. CI is not the right choice to simmer tomato sauce for hours. It's not the right choice if you want to fry an egg quickly in a large skillet on a small burner using no oil or fat at all. CI Takes time, it's slow, it has limitations. As long as you are aware of those as well as the great benefits of CI (heat retention) and use it accordingly, it's a great cooking tool. But if you're the Teflon coated aluminum skillet kind of guy and expect CI to be a better version of that (which many CI hype videos imply), this video here is the perfect warning for you as CI is a completely different beast.
Very nice review!
1:37 water is not dirty bro iron convert it in clean water. This very healthy water not dirty👆
Cast iron heats more evenly in my experience and they do best over a flame not electric
there are no downsides to cast iron
4:18 if you think normal dish soap is going to damage your seasoning and water is enough then its no wonder that food tastes like the last dish, you are using a dirty pan my dude. And the seasoning is not damaged by dish soap because its not a fat anymore, meanwhile the fats from cooking that the dish soap is designed to get out are still in your gross pan. I hope you dont feed other people out of that thing, actual health risk...
Yeah, this guy eats a lot of filth. I've cooked regularly in cast iron for over 60 years and have spent zero time "seasoning" cast iron. What most of these new discoverers to cast iron do is cook on grime. Cooking with cast iron is easy unless you make it hard.
@@jerrym3261Do you use soap to clean it?
@@llaverick7739 I use the dishwater after I've washed everything else, put the dishwater in a cold pan, put it on a medium burner and as it heats up I use a metal spatula to scrape around. I rarely need to get it hot enough to boil. I dump that, squeeze in some dishwater from my dishrag, put a stainless steel scouring pad under the dishrag so I don't get burned and scrub it out, rinse it with water and put it on a medium burner to dry. I don't oil and never have rust. It takes longer to say it than do it. I'm sure people would criticize my pans for not being black and shiny but, they are clean and they don't stick.
@@jerrym3261 Appreciate it man, sounds alot easier than the laundry list some other people do to maintain their Cast Iron. They treat it as if it is a delicate thing and not a hunk of metal. Do you sand your Cast Irons to smooth them down by the way?
@@llaverick7739 No, I don't sand. I bought a new Lodge #5 and #10 maybe 5 years ago and ended up liking them for the weight and heat they hold. They never stuck and after a couple of years use they're smooth on the cooking surface. There's a couple of YT videos, cooking eggs in a rusty cast iron skillet. Non stick is a technique more than what your cooking on. You cook on a barrier coat of hot oil.
seriously, a 1 minute diff in boiling? earth shaking, its not
I agree. Cast iron is a pain in the butt to cook with and maintain. They are too heavy and too delicate at the same time. I just buy cheap non stick cookware and get a new pan every now and then. Easy peasy, works for me!
They are heavy, but they aren't delicate at all. I think they cook much better than my cheap non stick cookware.
What about just seasoning your non stick pan with something that's healthier for you than teflon?
I hope you at least recycle all the aluminium/Teflon waste you create by buying new pans constantly.
Omg I think you really need a teflon pan. All products have pro’s and con’s even reviewers
Most people say don't cook fish in their cast iron. Yeah that's stupid too. He's wrong about that this man does not know how to use cast iron. What he's doing is trying to sell you stainless steel pots and pans. And no you can't put cast iron in a damn dishwasher. 90% of the time if you know how to use cast iron. You just wipe it out with a tea towel. That's it not a paper towel like this fool's doing and not using soap and water on it. After certain dishes you turn on your hot water you get it hot. Never put cold water in a cast iron pan you can crack it. But if you put hot water on you let it get hot. What happens is the water and you only need a tiny bit okay. Goes into the pan it immediately freaking boils it does not sit there and you scrub it really fast while it's steaming and boiling and everything in the bottom of that pan falls out but the seasoning. That's the end of your cleaning. All you do is wipe it out with the t towel again Make sure it's as dry as you can get it. And then put it back on top of the stove to make sure any water left evaporates away. End of conversation. Don't put soap in your cast iron pan. And if it's absolutely necessary to do that. Make sure you rinse it very very well. Dry it out put it on the stove. And then re-season it. And the only reason you would have to go through all that effort. Is because you didn't do it right the first time
It's the dirt on your stove that scratches that cheap ass glass that they put on your stove. I have never scratched my stove by sliding it from one side to the other. Sorry that one's wrong. Maybe this dude should come to my house I'll show him how to use this stuff
Do you really want your angry wife throwing one of these at you? Didnt think of that did ya? It happens. It hurts
Sounds to me like you have no idea how to actually cook hearty meals with real good cast iron. And some people cook all meals with cast iron.
What in gods name are you doing with your pan that you need to re season it every once in a while ? I only once killed my seasoning by acidently turning the stove to the highest possible temperature and burning it off.
Outside of that mistake it mostly got better with every use.
Cast iron is not meant for sauces.
Switch to aluminum…..😳🤯☠️
#1 reason not to: It can't be washed in the dishwasher.
I am the dishwasher 😔
Cast iron pans are only good for killing zombies
😂
Cast iron is an outdated material. The leeching is almost never discussed with cast iron and carbon steel. Nonstick coatings are rightfully studied and have come up as acceptable yet detractors say they are unsafe without scientific evidence. Cast iron and carbon steel don’t preheat well at all, especially on glasstop on induction. And cooking to preserve the seasoning adds a layer of stress that is unnerving. And seasoning or re- seasoning with multiple layers in the oven takes days, not hours. Stainless is sitting there looking us in the face. That’s all we need. Cast iron is good to build muscle because of the ridiculous weight. Most little old ladies can’t maneuver it at all.
Cast iron is for meat. End of story
add cornbread
And eggs
And sourdough bread
And chili
And biscuits
And cobbler
And pancakes
(my nana was a goddess with a Dutch oven and a campfire)
You guys know what he’s saying. Primarily meat 🥩
Lol... Who is this lady telling folks to avoid cast iron? Sweet cheeks needs to stick with using a microwave, like his two mommies told him. 😂😂
Some people, should just avoid cooking...
This is one of my favorite roasts 😂
Some people should avoid commenting...
Cast iron is disgusting bc of the coating 🤮
Yes, terrible stuff that shows our ancestors were idiots. Heavy, “trace” iron possible and must be seasoned. I would much prefer the traces of PTFE (TEFLON). Ignore be able to put it in the oven, open fire, in the fire and lower cost as these features are irrelevant. For those that can’t tell this is sarcasm. Anybody wanting to discard their useless cast iron can send it to me and I will pay shipping. You will have better cooking results with aluminum and stainless steel if you do not mind scorching. Seriously, I also use carbon steel but guess what? It has to be kept seasoned.
excellent information,
excellent video except for the first seconds with disgusting music 🎶.
WellI I can add a few more reasons: you can’t use it to curl your hair. It won’t pickup FM radio stations. Cat are afraid of them. Women can’t lift them. They sink in the bathtub. Shheeesh. Sometimes it’s about the cook and not about the skillet! They are great at what they do and like men, that’s all they do. Men are good at opening jars, lifting heavy things, and making UA-cam’s. that’s about all, so if you have one around, toss him.
You are a hair. What did cast iron do to you.
With all due respect, don't make videos if you don't check your facts. Cast iron is the most even heating pan you will ever use, this video has so many red flags, if this were a race, I would black flag you.
Once it’s preheated for a while, it retains heat really well and cooks evenly. But iron is a poor conductor of heat relative to materials like aluminum and copper, so it heats slow and when it’s heating up, it heats unevenly.
Which Cookware Heats the Most Evenly? (TEST RESULTS)
You dont need any seasoning for any cookware to be nonstick
The truth is beginning to come out finally. There are a few videos of people cooking on unseasoned or rusty cast iron. It's all about proper heat, oil and keeping your pans clean. Read the comments on the "seasoning your cast iron" videos and you see loads of people having all kinds of problems because they took bad advice and they're cooking in filthy pans. Clean and dry pans don't rust but, there are people out there with rust under their crud. Sadly, there are videos showing how to get the rust off without removing your nastiness and put back another bunch of nastiness.
Thanks for the information. Now I have decided I don't want any cast-iron pan