Just a tip that i got working for some chefs in a 5 star restaurant. Heat up the cast iron slow and don't go over medium heat. When you put on your fat (oil, lard, clarified butter, etc) take a paper towel and wipe it around even before dropping your cake batter. That ring on the outside comes from uneven temperatures because the oil is thicker on the outside. When you put down your batter it pushed most of the oil to the sides and is frying the edges
+Mike Jones ....why not? its the best thing TO use, been cooking with cast-iron for over 50 years, absorbs moisture better and never leaves lint or cloth strings behind. not using paper-towels on a cast-iron for whatever reason is 100% myth, don't buy into it
Thanks for the comments everyone. I'll have to say, this is a pretty low grade griddle I was using too. I've since upgraded to a Camp Chef Professional grade griddle that has the heat diffusers built in and I do not have to use anything to get a non-stick surface. I also want to say that not all of us are professionals...some of the comments seemed pretty harsh! And as far as heat, sticking with this griddle was a problem regardless of heat. For those of us that struggle with cast iron a bit, I was just trying to share a trick that is easy and works. Please take it for what it's worth. Thanks.
Absolutely don't listen to the haters, the self-proclaimed experts that 99% of the time plagiarize things they hear or read from other posts and NOT from experience. I've been cooking with cast-iron for over 50 years now and I'm still learning things, it's all trial & error my friend, you did fine, and paper-towels is the absolute best thing to use to dry or prep with, absorbs moisture better and doesn't leave lint, cloth strings or trace laundry detergent behind. and yes, i too use ONLY metal utensils & my collection of cast-iron is slicker than teflon. you did good with this vid, again ignore the plagiarizers and haters my friend, and keep the vids coming please
Hey Jason this has been a god send trick for me, cooking for the family breakfast is much easier over a large griddle as opposed to single pan. However the issue of sticking was always prevalent, until I tried the potatoe this morning! Worked like a charm. Thanks a lot man.
Excellent trick! Thank you so much!! I was starting to get desperate as I couldn't get any proper pancake happening now that I've replaced all my teflon pans with cast iron skillets. I'm definitely trying this next time.
Oh wow I am forever searching for great tips to make pancakes in my cast iron skillet or griddle. I'm def trying this potato trick this morning. Thanks Jason! I absolutely LOVE my cast iron skillet! Use it all the time for my chicken parm, pork chops and making pineapple upside down cake! I won't make that cake any other way but in the skillet!
I'll lean to say the starch from the potato is a non-stick agent, however, the potato will clean a bit off of the griddle...not much, but some. And as always, yes, it is very important to have a properly seasoned griddle.
I have been using cast iron to cook pancakes for years. I use zero oil or spray. My trick is to pre-heat the griddle to between 400-415 degrees. I measure with a laser temperature reader. After you pour the pancake, don't touch it until the sides of the pancake firm up but the top is still wet. Gotta use a metal spatula - I love my Dexter turner. Work up the edges a bit, don't be shy, and it flips over nice and clean and evenly brown.
WOW ! What an amazing difference after you rubbed that cut potato. I just setup a Coleman Triton 5461 2 burner propane stove on an aluminum table on my 2nd floor apt. balcony. It's connected to a brand new 20 lb. propane tank so I can still cook when our buildings have a power failure. I have a Lodge cast iron rust resistent double (non-reversible) griddle that fits perfectly on the little stove. Was thinking about giving it a trial Sunday morning to make pancakes. Am very grateful you made this nice little video. I hate it when pancake batter sticks. On all my cast iron cookware, I use @Crisbee Cast Iron seasoning. Does a great job to make everything non-stick. Whenever I get a new piece or restore an old piece of c.i., I always add 3 additional layers of the Crisbee before first use. Was trained to do that by @Jeffrey B. Rogers, the Culinary Finatic. His instructional videos are the very best. Thank you very much for sharing. QUESTION: Did you ever use any oil at all after the cut potato rub on the griddle?
As far as the potato spreading the oil, I don't use oil when cooking pancakes on a griddle anymore, other than cleaning the griddle when I am finished. I can crank out 2-3 dozen without oil at all. I don't know if it is the starch in it or what. No sticking, no oily flavor or crusting.
Thanks greatly! Going to have to find a potatoe - my newer cast iron griddle sticks. (btw - The reason the oil "smokes" is that regular veggie oil - very much altered from it's original state, burns at high heat and toxic due to trans fats and heating causes release of aldehydes. Background in nutriton.) But Coconut oil can handle very high heat (reason why it's used in Chinese restaurants for "wok" cooking).
My griddle arrived in a very rough condition like yours but I took my belt sander and sanded off the high spots. Now it's every bit as non stick as a tefal pan.
Great, great tip just got back back from a camping trip had a few issues with pancakes nothing too bad anyway thanks for this tip. one question though with my camp chef expedition 2, could not get the griddle hot enough for pancakes with both burners going . Any tips?
The griddle is a bit rough, and yes, the heat was to high on the first pancake. However, my experience is usually that once the heat is right, they still tend to stick. I don't like using oil with pancakes at all, due to the flavor the pancakes soak up, and it usually created more of a crisp crust on the pancakes.
Ok I tried this and it didn't work . When I rubbed the potato on it , it was like it was glue already getting hard and my pancake stuck. Did you grease yours and then do the potato. Is the skillet heated when you did the potato?
I've heard that nonstick-spray should never be used on cast iron! Cook at lower heat (always a good idea with cast iron!) if they are burning and use butter for griddle seasoning and pancake taste, or, go "whole hog" and use bacon grease.
I'm sorry, no tips for you there. I also have an old expedition 2, and I have no trouble using 2 burners. In fact, I usually have more trouble keeping the heat low enough! My initial thought would be to check the gas regulator, which is the metal regulator on the fuel line to the camp chef. I had a similar problem on a gas grill, and simply turning it and tapping it with a screwdriver handle fixed the problem of whatever was stuck.
Just a tip that i got working for some chefs in a 5 star restaurant. Heat up the cast iron slow and don't go over medium heat. When you put on your fat (oil, lard, clarified butter, etc) take a paper towel and wipe it around even before dropping your cake batter. That ring on the outside comes from uneven temperatures because the oil is thicker on the outside. When you put down your batter it pushed most of the oil to the sides and is frying the edges
AubreyB629 you don't use paper towels
+Mike Jones ....why not? its the best thing TO use, been cooking with cast-iron for over 50 years, absorbs moisture better and never leaves lint or cloth strings behind. not using paper-towels on a cast-iron for whatever reason is 100% myth, don't buy into it
I’m new to the world of cast iron, so I REALLY appreciate this tip! Thanks dude!
Thanks for the comments everyone. I'll have to say, this is a pretty low grade griddle I was using too. I've since upgraded to a Camp Chef Professional grade griddle that has the heat diffusers built in and I do not have to use anything to get a non-stick surface.
I also want to say that not all of us are professionals...some of the comments seemed pretty harsh! And as far as heat, sticking with this griddle was a problem regardless of heat. For those of us that struggle with cast iron a bit, I was just trying to share a trick that is easy and works. Please take it for what it's worth. Thanks.
Southern Utah Hunt and Fish thanks man don't listen to the haters and please keep sharing ur cool tips.
Absolutely don't listen to the haters, the self-proclaimed experts that 99% of the time plagiarize things they hear or read from other posts and NOT from experience. I've been cooking with cast-iron for over 50 years now and I'm still learning things, it's all trial & error my friend, you did fine, and paper-towels is the absolute best thing to use to dry or prep with, absorbs moisture better and doesn't leave lint, cloth strings or trace laundry detergent behind. and yes, i too use ONLY metal utensils & my collection of cast-iron is slicker than teflon. you did good with this vid, again ignore the plagiarizers and haters my friend, and keep the vids coming please
Hey Jason this has been a god send trick for me, cooking for the family breakfast is much easier over a large griddle as opposed to single pan.
However the issue of sticking was always prevalent, until I tried the potatoe this morning!
Worked like a charm. Thanks a lot man.
Excellent trick! Thank you so much!! I was starting to get desperate as I couldn't get any proper pancake happening now that I've replaced all my teflon pans with cast iron skillets. I'm definitely trying this next time.
Even my teflon isn’t working :( guess it getting too old.
This is really helpful....just bought my first cast iron griddle, so thank you very much for posting the vid !
Oh wow I am forever searching for great tips to make pancakes in my cast iron skillet or griddle. I'm def trying this potato trick this morning. Thanks Jason! I absolutely LOVE my cast iron skillet! Use it all the time for my chicken parm, pork chops and making pineapple upside down cake! I won't make that cake any other way but in the skillet!
I'll lean to say the starch from the potato is a non-stick agent, however, the potato will clean a bit off of the griddle...not much, but some.
And as always, yes, it is very important to have a properly seasoned griddle.
Thank you for sharing this rarely found advice. Sure appreciate it!
Wow! This is one trick I've never heard B4 & I need it! Pancakes always stick & I have to throw out the first batch. Thank you SUHuntandFish!
I have been using cast iron to cook pancakes for years. I use zero oil or spray. My trick is to pre-heat the griddle to between 400-415 degrees. I measure with a laser temperature reader. After you pour the pancake, don't touch it until the sides of the pancake firm up but the top is still wet. Gotta use a metal spatula - I love my Dexter turner. Work up the edges a bit, don't be shy, and it flips over nice and clean and evenly brown.
WOW ! What an amazing difference after you rubbed that cut potato. I just setup a Coleman Triton 5461 2 burner propane stove on an aluminum table on my 2nd floor apt. balcony. It's connected to a brand new 20 lb. propane tank so I can still cook when our buildings have a power failure. I have a Lodge cast iron rust resistent double (non-reversible) griddle that fits perfectly on the little stove. Was thinking about giving it a trial Sunday morning to make pancakes. Am very grateful you made this nice little video. I hate it when pancake batter sticks. On all my cast iron cookware, I use @Crisbee Cast Iron seasoning. Does a great job to make everything non-stick. Whenever I get a new piece or restore an old piece of c.i., I always add 3 additional layers of the Crisbee before first use. Was trained to do that by @Jeffrey B. Rogers, the Culinary Finatic. His instructional videos are the very best. Thank you very much for sharing. QUESTION: Did you ever use any oil at all after the cut potato rub on the griddle?
Really cool! Can’t wait to try this!!
Great Tip...just burned some pancakes, but I am going to try this now and finish the batch.
Thanks so much. I will definitely try on my cast griddle.
Thanks! Great tip!
Will definitely have to try this thanks for sharing
As far as the potato spreading the oil, I don't use oil when cooking pancakes on a griddle anymore, other than cleaning the griddle when I am finished. I can crank out 2-3 dozen without oil at all. I don't know if it is the starch in it or what. No sticking, no oily flavor or crusting.
Thanks for the tip, I will be trying this
Works like a charm...
Thx!!!
Glad you enjoyed! Thanks!
cool content Southern Utah Hunt and Fish. I shattered the thumbs up on your video. Maintain up the awesome work.
Great tip thanks
Thanks greatly! Going to have to find a potatoe - my newer cast iron griddle sticks. (btw - The reason the oil "smokes" is that regular veggie oil - very much altered from it's original state, burns at high heat and toxic due to trans fats and heating causes release of aldehydes. Background in nutriton.) But Coconut oil can handle very high heat (reason why it's used in Chinese restaurants for "wok" cooking).
wow!!! Thank for the tip:)
Great Video, thanks!
Thanks for the tip
Thanks man! perfect
wow! gee thanks so much now i don't have to dread making pancakes in my cast iron skillet no more.
Thanks it worked
The trick that worked best for me was just to acquire a taste for burned pancakes
My griddle arrived in a very rough condition like yours but I took my belt sander and sanded off the high spots. Now it's every bit as non stick as a tefal pan.
where did you buy that grill pan.?
Great, great tip just got back back from a camping trip had a few issues with pancakes nothing too bad anyway thanks for this tip.
one question though with my camp chef expedition 2, could not get the griddle hot enough for pancakes with both burners going . Any tips?
The griddle is a bit rough, and yes, the heat was to high on the first pancake. However, my experience is usually that once the heat is right, they still tend to stick. I don't like using oil with pancakes at all, due to the flavor the pancakes soak up, and it usually created more of a crisp crust on the pancakes.
It works.
Ok I tried this and it didn't work . When I rubbed the potato on it , it was like it was glue already getting hard and my pancake stuck. Did you grease yours and then do the potato. Is the skillet heated when you did the potato?
thanks pal
Have you tried clarified butter instead of oil?
What the heck? I was told long ago that cast iron likes starch....aka: frying taters makes a pan better....
This is great! Thanks for the “quick tip!
Taters and bacon
I've heard that nonstick-spray should never be used on cast iron! Cook at lower heat (always a good idea with cast iron!) if they are burning and use butter for griddle seasoning and pancake taste, or, go "whole hog" and use bacon grease.
Potatoe power! Awesome!
2
But thanks for the potato trick. I'll try it out.
If you polish your griddle, it will work almost as a Teflon one.
How do we polish it of needed? I don't have expensive tools lol, any tips you can share are much appreciated. Thanks!
Turn the heat down
I'm sorry, no tips for you there. I also have an old expedition 2, and I have no trouble using 2 burners. In fact, I usually have more trouble keeping the heat low enough! My initial thought would be to check the gas regulator, which is the metal regulator on the fuel line to the camp chef. I had a similar problem on a gas grill, and simply turning it and tapping it with a screwdriver handle fixed the problem of whatever was stuck.
PAM AND YOUR GOOD.
Please don't use vegetable oil. It's so bad for your health. Use a stable fat with a high smoking point to avoid smoking.