It's nice to watch someone that knows how to properly clean and post season an iron pan. I can't stand it when some of these iron pan reviewers just wipe out whatever fat they are using and put it away. I watched one person use bacon grease to wipe all over the pan before he put it away. Grease from butter or meat will go rancid, yuk !
Coffee filter! What a great idea. I hate the lint from paper towels and resorted to using non lint rags which creates…… dirty rags. Thanks for the tip!
3:03 I used to have many black spots on cooked eggs, but after I got better at seasoning it doesn't have many black spots on well-seasoning. I have 21 of Lodge Cast Iron (yes I'm a fanboy of Lodge) lol.
Well, I guess it’s time to fry some eggs in my cast-iron pan! Thank you for sharing! Oh, by the way, I’m from Western North Carolina, at the foothills of the blue Ridge Mountains. Take care my dear!
It is always astonishing how entertaining it can be watching other people cooking. 😮 Nice video, really.❤ I am glad that I am not completely off as far as the process/cleaning of my cast iron skillet. It is almost identical save for the filter thing.😊 thanks for the video, cheers …
I cook eggs in my cast iron 4-5 days a week. I rarely clean it out. I clean with a paper towel if needed and let heat kill germs. I bought a Lodge BlackLock to reduce weight.
If u eat datto much eggs, u may hatch some in ur tummy. Yes, i too started to eat mo eggs since i bought this Lodge cast Fe pan. 12"D. Oh, i also use glass lid to cook w it. I still need to grind my new lighter 10" CI pan, same brand. Same bumpy cook bottom surface though factory seasoned. When u do the power grinding (don't waste time using a battery powered drill but more powerful corded one) w a rough disc pad attachment, make sure ur goggles r tightly fit and also, don't use those cheapy thin paper masks given at HorsePital door entrance. The fine black powder will get into ur lungs. I ended up spitting black streaks and blowing the same from my nose for 2 dayz. Nasty operation. I won't bother to do the pan's outside wall and the handle. Same for the outside bottom of the pan. And, why is dattto there r mo men here in this commentary? i'd guess ladies know how to cook better already? Dumb men, kant even figure how to use a pan, only know how to use utensils? Left to demselves, they'll starve to death... Mayb the men just then eattto potato chips n pop corns in off a microwave? Have fun always n safe! From Commonwealth of DumbOnion, VA
Great video - Coffee filter & finger heat test are very good tips ...plus i've been using too much oil to re-season my pan - also first youtuber (american) I've seen using that type of butter container
Looks like you removed the rough pre-seasoning that Lodge puts on their new skillets. Nice job. That stuff can cause the skillet to take years to build up a smooth seasoning coat. It's so much better to just sand it out of a new skillet and then season as normal with fat and baking in the oven.
Yes! I was intimidated by the process at first but now I recommend it. I have a couple other pans I am going to sand down and reseason. Be on the look out for that video too! I will say though, I use the same principles for my non-sanded pans, low and slow! Thanks for watching!
I was going to say, low and slow is the best way to cook eggs in any type of skillet. I just clean and season my cast iron differently. But good video.
It doesn't take years to season a lodge cast iron pan smooth. I did one of my Lodge pans in under a year. About 10 rounds of treatment in the oven and the rest was cooking in it daily for about 6 months. Being sure to post season after each use. Now my pain is almost smooth.
Thanks for watching! Do not oil the outside of the pan. That will cause smoke or could catch on fire the next time you put it on the burner. The only time I oil the outside of my pan is when it needs reseasoning (refer to my cleaning and seasoning video for more info). Just lightly oil before putting it in the oven. Very rarely do I reseason the exterior of the pan. Thanks! -Carrie
Oh, looks like u didn't even grind the bumpy Lodge pan as i did... And the pan looks just bought it. Factory seasoned? I did power grind on mine to flatten and smoothen the pan bottom and the fillet between it and the wall. Then seasoned it w Crisco grease (expensive at $8 Walmrt but the big tub will last a century!). U can goto other utube video 2C how ppl do this seasoning proc. I dink Carrie's other secret is she use nuf grease(butter) to keep the egg from sticking. It'll b much difficult against burning (don't want burnt carbon sticking, building up) for a solid meat however. U'll need to do it at low heat n keep on turning the steak. Oh, Carrie, would u cook me 3 or 4 eggs tomorrow for my breakfast? Would also like sautee'd onion, green/red pepper, n diced potato diced sausage ... w the eggs? Thum'd up n subscribed.
Wow you just made me buy a butter dish, I had never seen one like that and love the fact of what it does. Love my Lodge Cast Iron, also use some DeBuyer Iron skillets. I do not own any "non-stick" pans! Thanks
That's a lot of work cleaning a pan honey first off as soon as you're done with it you don't have to let it cool down you take it over to the sink and you need to put a little bit of cold water in it like they do in a restaurant when they clean the big old frying surface where they make patties what you do is you put a little bit of water in it and it'll sizzle and you roll it around on your Skillet and it'll boil up all the residue
Finally! A cook who doesn’t consider browned up or lacy fried eggs are perfectly cooked! I’m not an over easy fan but these looked beautiful. Thanks!
Brown eggs are burnt to me, and the smell!!! 😬
Thanks for the coffee filter idea. I'll definitely use that one!
Glad you could use the tip!
It's nice to watch someone that knows how to properly clean and post season an iron pan. I can't stand it when some of these iron pan reviewers just wipe out whatever fat they are using and put it away. I watched one person use bacon grease to wipe all over the pan before he put it away. Grease from butter or meat will go rancid, yuk !
If you use your pan every day, then you don’t have to worry about that
Thanks for watching! I agree with the below comment, if you use it daily, no worries.
Agreed @@danaann1971
Thanks for the no-nonsense demonstration - I'm going to have my kids watch your videos for instruction. Have a great day now.
Thanks for watching! I really appreciate it! I have other CI videos too. You have a great day too!
Two tips I learned here: Heat temperature measurement (finger touch) and coffee filter..thanks great video
Thanks for watching!
I use Olive Oil and rarely take the pan off the stove. I clean out the residue and it is ready for next time. Heat kills germs.
Thanks for watching!
Coffee filter! What a great idea. I hate the lint from paper towels and resorted to using non lint rags which creates…… dirty rags. Thanks for the tip!
Thanks for watching!!
3:03 I used to have many black spots on cooked eggs, but after I got better at seasoning it doesn't have many black spots on well-seasoning. I have 21 of Lodge Cast Iron (yes I'm a fanboy of Lodge) lol.
Love the coffee filter tip. Thanks!
Thanks for watching!
That was an AWESOME video/demo, well done!! Lodge is a great workhorse!!
Thanks for watching!! I love me some Lodge!
finally, someone who uses pepper in the right proportion!!! subbed!
Thanks for watching!!
If you really like the taste of pepper, you can’t beat fresh ground pepper corns. The taste is so different. That’s all I use.
Well, I guess it’s time to fry some eggs in my cast-iron pan!
Thank you for sharing! Oh, by the way, I’m from Western North Carolina, at the foothills of the blue Ridge Mountains.
Take care my dear!
Neighbors! We’re in the Tri-cities area of TN
Excellent video, presented very well.
Thanks!
It is always astonishing how entertaining it can be watching other people cooking. 😮 Nice video, really.❤ I am glad that I am not completely off as far as the process/cleaning of my cast iron skillet. It is almost identical save for the filter thing.😊 thanks for the video, cheers …
I cook eggs in my cast iron 4-5 days a week. I rarely clean it out. I clean with a paper towel if needed and let heat kill germs. I bought a Lodge BlackLock to reduce weight.
Awesome!
If u eat datto much eggs, u may hatch some in ur tummy. Yes, i too started to eat mo eggs since i bought this
Lodge cast Fe pan. 12"D. Oh, i also use glass lid to cook w it.
I still need to grind my new lighter 10" CI pan, same brand. Same bumpy cook bottom surface though factory seasoned.
When u do the power grinding (don't waste time using a battery powered drill but more powerful corded one) w a
rough disc pad attachment, make sure ur goggles r tightly fit and also, don't use those cheapy thin paper masks
given at HorsePital door entrance. The fine black powder will get into ur lungs. I ended up spitting black streaks
and blowing the same from my nose for 2 dayz. Nasty operation. I won't bother to do the pan's outside wall and
the handle. Same for the outside bottom of the pan.
And, why is dattto there r mo men here in this commentary? i'd guess ladies know how to cook better already?
Dumb men, kant even figure how to use a pan, only know how to use utensils? Left to demselves, they'll starve
to death... Mayb the men just then eattto potato chips n pop corns in off a microwave?
Have fun always n safe!
From Commonwealth of DumbOnion, VA
Great video - Coffee filter & finger heat test are very good tips ...plus i've been using too much oil to re-season my pan - also first youtuber (american) I've seen using that type of butter container
Perfect
recently getting itnto cast iron cooking, thanks for the video!
Thanks for watching!
I like the coffee filter trick. I usually use a lint-free kitchen towel but I'll definitely use coffee filters when I'm camp cooking from now on.
Great video! Absolutely love lodge! Lodge rocks! New sub in northern Wisconsin!
Thanks for watching and subscribing!! Lodge is great! Big "Hello" from TN.
Great video, thank you.😃
Thanks for watching!
Thanks for your sharing and I come from Hong Kong
Thanks for watching! I had a few online students from Hong Kong!
Great video.
Thanks!
Great job
Thanks, Glen! Have a great day!
New Subbie! ...I see your butter crock...wish I knew how to use one!
You’re the best thank you
Absolutely done perfectly.I have been using cast for years love it.
Thanks for watching!
Nailed it!
Looks like you removed the rough pre-seasoning that Lodge puts on their new skillets. Nice job. That stuff can cause the skillet to take years to build up a smooth seasoning coat. It's so much better to just sand it out of a new skillet and then season as normal with fat and baking in the oven.
Yes! I was intimidated by the process at first but now I recommend it. I have a couple other pans I am going to sand down and reseason. Be on the look out for that video too! I will say though, I use the same principles for my non-sanded pans, low and slow! Thanks for watching!
I was going to say, low and slow is the best way to cook eggs in any type of skillet. I just clean and season my cast iron differently. But good video.
It doesn't take years to season a lodge cast iron pan smooth. I did one of my Lodge pans in under a year. About 10 rounds of treatment in the oven and the rest was cooking in it daily for about 6 months. Being sure to post season after each use. Now my pain is almost smooth.
Do you have to oil the outside of the pan?
Thanks for watching! Do not oil the outside of the pan. That will cause smoke or could catch on fire the next time you put it on the burner. The only time I oil the outside of my pan is when it needs reseasoning (refer to my cleaning and seasoning video for more info). Just lightly oil before putting it in the oven. Very rarely do I reseason the exterior of the pan. Thanks! -Carrie
Also adding, the oiling I do I this video is more of a maintenance oiling than full reseasoning. Thanks -Carrie
@@heyyallitscarrie1949 Thank you so very much Carrie! I really appreciate it 🙏
@@laylayalda9465 you're welcome!
More videos please
Thanks for watching! Life is busy but maybe one day!
I use olive oil since it is good for you.
You can fry anything in a bottle of oil regardless of the skillet!
Thanks for watching! I encourage you to try it.
I’ve heard so many on here say NOT to use metal on cast iron! No plastic either, only wood! Like to drive a man insane!
To each their own but I’m gong to keep using my CI like my granny did and hers did before her. 😉
Just look at the butter. When it stops bubbling, it’s ready
Oh, looks like u didn't even grind the bumpy Lodge pan as i did... And the pan looks just
bought it. Factory seasoned? I did power grind on mine to flatten and smoothen the
pan bottom and the fillet between it and the wall. Then seasoned it w Crisco grease
(expensive at $8 Walmrt but the big tub will last a century!). U can goto other utube
video 2C how ppl do this seasoning proc.
I dink Carrie's other secret is she use nuf grease(butter) to keep the egg from sticking.
It'll b much difficult against burning (don't want burnt carbon sticking, building up)
for a solid meat however. U'll need to do it at low heat n keep on turning the steak.
Oh, Carrie, would u cook me 3 or 4 eggs tomorrow for my breakfast? Would also like
sautee'd onion, green/red pepper, n diced potato diced sausage ... w the eggs?
Thum'd up n subscribed.
Wow you just made me buy a butter dish, I had never seen one like that and love the fact of what it does. Love my Lodge Cast Iron, also use some DeBuyer Iron skillets. I do not own any "non-stick" pans! Thanks
One non-stick in my house (it’s my husband’s but I’m trying to learn him 😉) And yes, I love my butter crock. I add a pinch of salt too.
😄 P r o m o s m!!!
Thanks for watching!
You are so beautiful Wow! And nice tips.
Thank you! That’s so sweet
Very nice woman!!
Thanks for watching
You're so beautiful, love from Indonesia
Thank you!🥰
Thank you! You’re so sweet
That's a lot of work cleaning a pan honey first off as soon as you're done with it you don't have to let it cool down you take it over to the sink and you need to put a little bit of cold water in it like they do in a restaurant when they clean the big old frying surface where they make patties what you do is you put a little bit of water in it and it'll sizzle and you roll it around on your Skillet and it'll boil up all the residue
NEVER EVER put cold water on a hot cast iron pan.