Cast Iron part 1: Buying Guide and Seasoning New Cast Iron
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- Опубліковано 28 вер 2014
- Kent travels the country cooking from his 1876 chuck wagon. He also hosts workshops on cooking, the cowboy way of life and cast iron. This was filmed for an audience in Branson, Missouri; a three part video that goes over cleaning, seasoning, rust care and more for cast iron. For more information visit fromthechuckwagon.com or kentrollins.com.
My husband and I are huge fans of you and Shannon! Just got our grubby hands on your Faith, Family & The Feast cookbook! My hubby is the cook and he can’t wait to start cookin! (Honestly-I can’t wait!!) Thank you for your expertise and knowledge, I greatly appreciate it! Y’all have a blessed day!!
Wow, thank you both and God bless yall
Thanks for the buying tips! I recently saw a small Dutch oven at our local hardware store up here in Canada. I didn’t buy it, but now I know what to look for. God bless you for keeping me away from junk cast iron.
love your video's and recipes.. im a farmer here in pa and cook with nothing but cast iron and love cowboy cookin..thanks for all you share on your videos
Watching the Cowboy give a Ted Talk on the finer points of cast iron is absolutely what I needed to see today! Love, peace, and chicken grease ya'll!
😂I love your humor! I just found your channel and immediately subscribed. You're amazing! Thanks for sharing your knowledge ❤
Thanks Sharon for watching
I agree
Definitely a great video for the new cast iron buyer. I work at a cast iron foundry and Kent is extremely knowledgeable about potential defects and seasoning tip. Great video 😊
I like this ol'fellow...he's down-to-earth and funny!
Thanks Tonio
I don’t know why but I’ve had trouble finding this video... Finally!!! Thank goodness
Thank you for this video. My mom cooked for us in cast iron. She had ten cast iron pots and pans and I watched how she took care of them. I am going to buy my husband some cast iron. he loves to cook with it.
Thanks Janice for watching
The most important thing to me when you're buyin cast iron anymore, it should say made in the USA! Amen, and thank you brother. So true on so many levels. I enjoy and appreciate your videos. People like you are what's increasingly diminishing in our world these days. Keep up the good work and thank you from Texas.
Thanks for watching
This is gold. Salute!
Thanks so much
Kent, you are amazing, thanks buddy.
Our pleasure Jay
That is great information and I will be using that procedure to get my new dutch oven, and my grandmother's skillet ready to be used outside.
I just went to your Kent Rollins website purchased your cookbook the dip and the chipotle pepper relish I'm so excited I found all of that
Thanks Le Anne we hope you enjoy them all
My mom would've loved your channel. She was born in Sequoyah, OK but conceived in Texas, and rightly claimed to be a native of both states. Her family of moved back to Texas (Buffalo Gap) in a covered wagon when she was three. She remembered everything. The giant mule Jack, their dog Razor, her mom and older siblings making meals in a big cast iron kettle held up by a big cast iron tripod. She would have been the perfect Pioneer Woman. She was little, she had spunk and grit, and was more beautiful than Ingrid Bergman...
Thanks Nancy for sharing I would have loved to have met her
I dig this cowboy's charisma. I subbed because of his charm (which I hope is authentic)
I'm sure the wilds of Canada has made some great cast iron too. I love your sense of humour, but above all your knowledge of outdoor cooking... and we do a lot of that up here in the Great White North. Thank you for your guidance Kent.
Thanks for watching, I sure like that country up there, good people and good food
Hell ya. I have a very old Made in Canada GSW No. 9 skillet.
Kent Is Hilarious! But his Recommendations are Straight and True.
Thank u Cowboy!!!!
Many people aim to change the world
Your hard work improves the world
I should have become a cowboy when I git out the Marine Corps
Making it happen and tranquility
Thats a life of beauty
thanks for watching and thanks for your service
Thank you, Sir! I am getting ready to start buying cast iron for my new place. All the sellers talk about how great their stuff is, or how easy to season. No one ever tells the little details of what I need to be looking at, or why they matter.
Mr. Rollins, for about the 6th time in two weeks your channel has me watching...
in about 5 seconds ill be subscribed. thank for your videos
..and i tapped the bell lol
buying a dutch oven tomorrow
Thanks Dan for joining us
Thank you for your advice!
Our pleasure Peggy
Got lots of old skillets and dutch ovens. Love them. Got 8in from mom came from grandma nothing but cornbread with bacon grease. Slides out everytime.
Durden Painting I’ve recently become interested after watching my girlfriends friend make pancakes on one lol
Thank You for the valuable insight and tips. Your videos are fantastic!!
Thanks for watching sorry for the late reply
I bought a used smaller dutch oven at a yard sale it had food left in it and had dried took it home. It was dried beans cleaned it out and didn't even have to season it no rust and a good coating.
Great info, thank you sir
Thank you for watching
Thank you for your reply. I'm gonna go lookin some and see if I can get lucky.
I have looked at some Logan ware. Their made in America so I may give them a try.
I'm headin out to west Texas for some campin in a few weeks. Thanks again my friend. Jerry.
Our pleasure Jerry
Darn it I wish I would have found your videos on how to take care of cast iron mine look like it had rust in it so I threw them all away very upset,if I buy more now I will know what to do thanks kent
So sorry to hear that Terri
Love this guy
Thanks for watching
Buy the old stuff, Wagner Ware, Griswold, etc. Easy to restore. You can find cheap at flea markets and second hand stores.
That excludes lodge and emeril pans. They’re both like 40 grit sandpaper. Stargazer and butter pat are smooth, pricey but worth it.
thank you
Mr Rollins, I just recently found your videos and I am loving them! Thank you for this wonderful insight. I had one question about the lid on Dutch ovens. I have seen some that have spikes in the inside and have heard that it's so condensation can drip evenly. So, is it better to have a lid with or without the spikes, or does it depends on the dish?
Those were mostly used in our neck of the woods for frying or baking whole chicken, but I have used some for roast
Kent, I LOVE your channel! I love cooking on my cast iron skillets and have a couple that have been passed down to me from my mother. I have one that is a spinner, it's still a good cooker but I would like to try to straighten it if it's possible. I would love your feedback if you have done that before and what works best.
John Miller I bought some Duck fat from fatworks, and mixed it 50/50 with flaxseed oil to season my cast iron. using Kent's methods, of course. But It worked out amazing! Cheers!
Thank you sir
Our pleasure
Kent, maybe it’s in part two but how do you recommend heating the lid if I understand you right… water to rinse both out, and heat to “dry” them. My simple mind is either together or separately? I know it’s been a few yrs so hope you still reply.
Hi Kent I’ve been cooking steaks,sausage,chicken but I’ve got no luck with a simple fried egg. My skillet is as smooth as a skating rink but I can’t get it done with eggs.
Great info thank you.
Our pleasure
I enjoyed this video. I promise you.😁
Hello Kent, my first Dutch oven is arriving next week so im preparing for the first seasoning!@
So for the first seasoning you have to repeat it 3 times 30 minutes in a 200 degree oven.?#
And if so do you have to cool it al the way down to repeat or to a specific degree.
Like your video's !
Might run that oven just a little hotter say 250, and then it let I cool completely and then start over
When first starting out cooking with cast iron, which one do u recommend.
I love your videos. I have never seen you do a video on “Beef Pot Pie”. I have saw several videos on UA-cam for chicken pot pie but I’m not a chicken fan. Also most pot pie recipes have carrots cooked in them I like raw carrots but I don’t like them cooked. So direct me to your Beef Pot Pie video or make a good one and share the recipe
When I heard the train I thought it was silver dollar city. Are you gonna be there in 2019? Thanks for the videos!
Thanks Jason for watching and they are not having the Cowboy Festival this year
The only use I have for electric stoves is that they make great burners to season cast iron because you can get it red hot to burn off any previous stuff on the pan if it is second hand. I get them at the charity thrift shops when they are donated all encrusted by those that do not knwohow to clean them.
Bass Pro sells Lodge cast iron!
Can we get your opinions and expertise on the aluminum Dutch ovens
Kent, I don't know if you have this in Ok but, BaconUp is a triple filtered bacon grease. If you can get it I use it to season my cast iron, works great.
Sounds good
Just bought a new Lodge iron skillet and it has a few rough spots I had to smooth out. But I have my G-G-grandmothers huge cast iron wash pot from prior to the Civil War that they used on the ranch here in Texas and that thing is as smooth as a baby's bottom to this day. My mom and granny would use it to cook stew for our trail rides we use to do.
Thanks Matthew for watching and that old iron is truly the best ever
Hello! Good instructions! You do not accidentally had to use Dutch pans, from combekk brand?
no only had american brand
I use avacodo oil but what oven Temps on the different oils do you use and how long to have it season
Most LODGE Brand products nowadays have a very rough cooking surface. Is it not suggested to sand down that rough inner surface down to a nice "smooth as a baby's bottom" level and then reseason the whole pan? You said emery cloth is ok to use but its acceptable to finish it off?
Mr. Kent, I have a very old 3 legged Dutch oven and by the mark on the bottom of it, I guess it to have been made in the 1800s. It has no cracks or warps. The lid fits right. The only problem with it is that it has some deep pits in the bottom. Should I try cooking in it as is? Should I grind the bottom, or should I set it aside and say I've got a nice piece of Americana and just use it for a display?
If the pits aren't to deep I would just use and it will eventually smooth over, make a good deep fryer it would
@@CowboyKentRollins thanks. I'll take your advice. Good wishes to you and your wife.
Do you have a video on how to season a cast iron pot,I have a 10 gallon one that won’t fit in my oven or on my grill
For them big ones I use fire,let burn down to coals and then set the pot on it
Aloha Mr. Rollins, what ya thing about them cast iron pans from target? They got the name Lodge Cast Iron here in hawaii
They would be okay if you sand them down to a smooth surface and then start to reseason
Kent, great videos!
Have a question for you. Got a new preseason ed skillet, then seasoned it with flaxseed oil. I hate it! It came out brown and sticky! Do you have any way to get it off? Would really appreciate your sage advice. Thanks
Did you sand it down first, if not you can put it in a fire or a self cleaning oven and will take it all off
Kent, my oven doesn't have self-cleaning, wish it did. And where I'm living, there is no way to make a fire to put it in. Is there any other way? Thanks again!
I'll bet a gas grill would work if you have one.
Regarding rags will microfiber work? It tends to be naturally lint free.
Just wash them good first
Lodge is the only manufacturer of cast iron that is in the USA. There are 2 Lodge outlets in East Tennessee. Sevierville and Pigeon Forge. South Pittsburgh, Tennessee is where Lodge is manufactured
Cynthia Jordan ... ...NOT TRUE!!! There are several USA made cast iron cookware companies....Even the original Griswold/Wagner pans are still mfrd by the new company that bought the company out...same smooth quality cooking surface as back when....Check out the $200 Finex 12" fry pan...Nicest Ive ever seen...period!!! Amazon even sells them..
Cynthia; look into Finex, Stargazer, and Field ironware. They are all made in the U.S.A., there are some other manufacturers, but I don't know who they are.
J, how can I get Griswold/Wagner CI. What company makes them now?
You know when a cast iron pan gets to be $200 it has become a fad, buy a $30 lodge or a $5 made in Taiwan at the Goodwill use the other $195 to buy bacon and beans.
I actually have about 5 Lodge skillets and a dutch oven. I don't have any problems with food sticking. I like your comment about CI being a "fad"
What do you do if all you can find is rough cast on the inside and not polished smooth? Seems like all I can find is rough iron anymore.
I sand it down with 80 grit sand paper and then start the seasoning process over
Cowboy Kent Rollins Thank you! I took your advice on the lime juice and steaks. First steak I've had that didn't make me think I was chewing on boot leather.
Sir, I wanted to know what kind of olive oil to use for seasoning the skillet? You just advised against using vegetable oil. I came across one product online which is a rubbing bar comprised of beeswax, soybean oil, and coconut oil. Would this do?
I like to use virgin olive oil, grapeseed and avocado ..I have not seen the rubbing bar, thanks for watching
@cowboy Kent Rollins- For regular seasoning, Virgin or Extra Virgin olive oil?
in one of your videos you mention not boiling water for beans or pasta... why is that? what about soups or stews?
should water based recipes cook in another type of pot?
I believe a Dutch oven has no legs, and a Camp oven has legs, Kent
Can't I just got a grill cast iron for grilling steaks that has The Ridges my question is how do you clean him with them ridges in there thanks
I use hot water and a soft bristle brush, steam cleans them best, check out our video on easy tips to cleaning cast iron
My head hurts reading that
Does the lid need to be heated and oiled also?
Yes because there is condensation
What is the best size Dutch oven? For my first one? Thanks
I like a 12, Thanks for watching
Can we not use the olive oil on the outside of our cast?
You can but generic veg oil is probably cheaper
I bought lodge cast iron thinking it would be best, but Ive been having a darn hard time with it not sticking! I season, wash and re-season it. Ive seasoned it like a new pan at least 5 times and it still sticks. I use coconut oil. Is this why it isnt working??
Did you sand it down first to get the rough off
so if you buy new cast iron do you sand it smooth on the inside ? and if so whats the best method or does this jus happen over time ???
If you click on our video top cast tips there's a link in the description for a free guide on how to get a smooth finish
If you season your cast iron well it don’t matter what type you buy!
thank you. i dont think i am taking care of my cast iron skillet well after watching this vid
Sorry for my ignorance but I don’t understand 12. A 6 quart is 14 inches in diameter and a 4 quart is 10 inches in diameter so I’m not sure what you mean by a 12. Did you mean a12 quart?
Thanks
Fred
12 inches in diameter
Did you sell Ginsu knives at the county fair?
No but I did win first with an apple pie once
@@CowboyKentRollins I apologize for that stupid comment. You sent me two very kind messages that demonstrate the depth of your character. I'm just having a hard time with - pretty much everything, and took a cheap shot giving no positive contribution. God bless you and your delightful youtube channel!
No worries my friend, we feed folks we don't judge them, God bless you and we hope that you have a great day above the grass @@actsantarosa
Its kent
Can you fix a warped cast iron skillet?
I have some and I have broke some. it s a tricky process
Cowboy Kent Rollins thank you for the response,but now would you attempt to fix it?
I took my sand blaster to a cast iron skillet and then sanded that down to 220. Re-seasoned it, cooked some bacon...and I need to touch it up again. That's been about a year now.
Do you ever use or recommend enameled cast iron?
I haven't used any, lot of folks like it
@@CowboyKentRollins I have used the enameled to smoke beans or macaroni and cheese in my smoker. What we have found out is the glass-like exterior does not allow smoke to penetrate through the cast. It still tastes Smoky but only on the top portion.
Olive Oil has a lower temp threshold, I've had better luck with Walnut, peanut or flaxseed oil. Better penetration and I do the whole thing inside and out, then bake it.
In all your videos you say use hot water out of the sink. What if your out camping and have no hot water?
Heat it on the fire
You should do a cleaning video next to a cold creek with sticky food and a camp fire. Thanks..
Kent it's got rust in between ribs. Having trouble getting it out... Tks
A good salt scrub will help that, get it hot, little dab of oil and some coarse sea salt
many people don't use cast iron because of the weight of it, usually, if it say Lodge or Wagers, it's good, I even have a 6 inch fry pan from Taiwan that cleaned up great, actually a smoother bottom than the Wager's.
Dave12456, yes, I agree, I've had some rough wagners in my day, and I refinish them (only because they are wagners. if it was anything else, i wouldn't bother. I would rather have a good skillet from Taiwan, than a Lodge.
My mother had several from Taiwan I still have 2 of them and use them they are smooth and slick. I didn't know cast iron had become a thing. I don't think she ever had anything but cast iron skillets.
How do you tell how big a skillet is by the number
+Jerry Nelson its the bottom diameter of the iron, thanks so much for watching
Thank you! First time I have seen an answer for this kind of question. I always thought it was measured on the top.
Olive oil does eventually go rancid; it just takes longer. I use mineral oil on my cast. It is food safe, relatively cheap, and never goes rancid,
Mineral oil will break down over time via oxidation degradation. Pick one, either will work fine.
I have never experienced mineral oil breaking down - it must take an extremely long time. OTOH, I have had olive oil go rancid on me.
I got the email bout flaxseed oil on Amazon. The ? Is what one on Amazon as they have like half a dozen or so.
Where do I get flaxseed oil to season with
The only time I have seen it was at specialty stores or on Amazon, thanks for watching
Even the new lodge cast iron has a rough finish now. :-(
Yep they messed up with that preseasoning
Would you wire wheel the new lodge pans that have the rough surface?
A wire wheel might not be aggressive enough, there are grinding wheels that fit into a drill that would work better, or look into Finex, Stargazer, and Field ironware, It's worth the price, and a lot less hassle than refinishing a Lodge.
Trudy Vogel ... ... A sanding wheel called a flap wheel is the best product for the inside of cast iron cookware...Its more forgiving than flat grinding wheels which can gouge easily f you are not familiar with their use....Anything used to sand steel requires some basic knowlege of using the right tools...there are several methods used on you tube videos...Plain old sandpaper used by hand in 80 grit will work....Black cloth backed (emery cloth) is probably your best choice for hand sanding..lasts longer than the orange garnet paper ...takes a lot longer without power tool assist...😒... but works....cut full sheets in 1/4 then fold in half again👍👍
2010stoof ...Cheaper production than smoothing....the claim of roughness being needed to hold factory seasoning is BS to support the production #'s ....truth is finishing the inside takes time & costs $$$....😒😒😒
Got one made in china that works just fine.
OK my Bad No Laugh track. real people MY APOLOGIES
1:25 6:00 6:35
I know this is an old video...my apologies. I have been interested in purchasing my first cast iron skillet (other than the one my mom used to use). But I'm a bit hesitant because I rarely use a pan for anything other than making scrambled eggs once and awhile. Maybe a grilled cheese for the grandkids every few weeks. I only wanted to get hold of a cast iron skillet because I love cornbread but I want to make the good kind like down South in a skillet. But would it be worth it? Would it be bad to have it sitting around most of the time considering seasoning and all? So is it ok to get one just for cornbread or is it something that has to be used a lot? Thanks.
They are best if you use them often but you can store them proper and they will all be fine
Sounds good, thanks
Tommy; I agree with Kent, and you need not spend a ton of money to buy something nice. I picked up an old Griswold (#6) for two bucks at the junk-shop (second-hand store), It didn't even need to be seasoned. If you are shopping, take your time, and buy one with a smooth cooking surface. It might take a year to find one, but the old Griswolds and Wagner Ware, are worth the wait. A number 6 will accommodate your needs nicely. big enough for one to six eggs, or 1/2 pound of bacon, and if one were to use the Jiffy cornbread mix, it would be a good size for cornbread. Guaranteed, as soon as you get one, you will want two, then three, then four...If you see an old Wagner Ware with a 'textured' cooking surface, (for a few bucks) buy it anyway. You will kick yourself (down the road) in the butt if you don't buy it. They ALL have a good resale value, so don't pass up a bargain. Happy shopping, and happy cooking. Dr. Cowboy Kent has the BEST instructions for care, cooking, and maintenance of skillets. If in doubt, use Dr. Kents instructions.
Not everyone can afford your choice. I bought a Victoria dutch oven. Does that mean that I'm screwed for the life of my pan? Where did I go wrong? I was trying to save money. Are Victoria pans bad? If so, please tell me why and I will throw it out.
At least now we know that we have to be at the smoking point of any oil we use......
Use my life oil
Good video but the constant stream of people walking in front of the camera is distracting.
😂😂😂😂😂😂😂😂
Why buy new? Antique cast iron costs almost just the same and is being given a new life. You can still find many pre 1900s kettles out there for less than $50. And Wagner pans from the 40s are in every antique store.
Kent great vid, but really, the fake laugh track? who ever suggested that?
So not even the Dutch make good Dutch Ovens?
the only company of CI made in the USA is lodge. and lodge it rough. not like the Wagner or Griswold and such,,,,,,,,,,,,,
There are more now, Field, Butterpat, Stargazer and Smithey just to name a few
Cast iron is one thing that you still have a choice in-----made in the USA or RED China. The right choice is USA.
You got that right
Sweden or France aint bad either :-)
America needs to rebuild itself industrially. I've thought that for a long time. If you aren't making things yourself any more, but just give money to someone else to make everything for you, you are giving that person a LOT of power over you.
Tommy Truth I've purchased LODGE cast recently and it's surface is rough, WHY?
Wendy Chiari Warrior mine is also very rough I have thought about trying to sand it
just because it was made in the USA does not mean it was made right. the best-cast iron pans I have are not made in the USA.
DO NOT SEASON UNDER 300 DEGREES and Never over 350... Use only bacon fat (it's smoke cured and salted)... NEVER use olive, corn, vegetable or canola oils.. They can spoil, or turn into a tar like or crusty coating... Love your videos Kent.. But you're wrong here... Season with bacon fat... Then, cook in whatever oils you prefer..