How to season a cast iron skillet w/ Masterchef Winner, Chef Justin Narayan
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- Опубліковано 9 січ 2023
- Seasoning a cast iron skillet. A question asked and debated by millions. So we asked Masterchef winner Justin Narayan to tell us how to season Ironclad cookware like the experts.
#shorts #cooking #seasoning #castironcooking - Навчання та стиль
I love that cast iron is coming back in the loop with this generation.
Because if shit hits the fan its the best bug out tool. this and a dutch oven will save lives.
Actually you never stop seasoning a cast iron pan. I have 3 cast iron skillets that are over 100 years old. Each are cleaned with water and salt ( they've never been touched by soap) they are then rinsed put over heat to dry then oiled and allowed to cool. The pans are as black as coal. Food never sticks. And nothing tastes better when cooked in them.
I have a collection of pans like yours and none of them have had soap used in them. If its not broken for over a hundred years, DONT FIX IT. Old and simple is always the best.
Have you seen the video of the guy that polishes cast iron pans for some reason?
@@wlewis2070 I saw one. For the life of me I couldn't understand why he would do it. Outside of doing it for clicks because one one else is doing it.
@@lidlett9883 When your starting off with a pan and something sticks how do you get that off? And how do you clean it properly with no soap? And also is there anything you don't cook in it? I have always wanted to try cast iron
@@Cyapow when starting off. You frist always oil the pan before use. If something is burnt of gets stuck. To clean put about 1/2-3/4 of an inch of water in the pan. Then heat boiling. With wooden spatula and elbow grease. Scrape to bottom of pan. Once the majority of the stuck food is free . Pour out water and continue scrubbing with water and steel or brass wooll. When all food is removed. Wash with salt paste (water+salt) then rinse. Dry over heat, oil pan allow to cool.
Instead of a paper towel, use a coffee filter for lint free application of oil
I wish, but they leave lint too
I’ve always used my clean hands to coat the pan. Then I pat the excess off with a dish towel.
@@big_yamI keep a couple of linen tea towels just for drying it.
Omg I thought I just had bad paper towels lmao. Good to know it's a normal problem haha
Finally someone that actually knows how to season cast iron the proper way this is like the way I've been doing it for many years
every video on You Tube does the same thing.. except most don't use grape seed oil which is certainly not a must
Ha! I get it! Oven temps in Celsius! Stupid American that I am, I had to think about that for a sec... Nice simple tutorial.
😂Yeah. 100 is just a hot day over here.
Crisco, lint free towel and the Field method for seasoning.
Agree
Liberally coat the pan, throw it in an oven at 350 for an hour
Repeat many times for desied condition
Crisco is terrible for you
There is also another guy who is a old time cook on wagon trains and ranches - he also shows how to deal with cast iron pans - been cooking in them for decades. Look up Kent Rollins he has a You-Tube channel...fun to learn some of his great meals too!! GREAT teaching for this loss generation...soon they will cooking over a fire to survive just to eat...better get used to it now.
Kent Rollins is awesome!
cowboy kent is the best
He’s speaking in Celsius right?
Yes. You would never get bonding at 200 Fahrenheit
We have always used bacon grease 🤷♀️
My husband just brought me one of this yesterday. Too excited to use it for his steak and then i saw this vid. Why cant the manufacturer just sell seasoned cast iron skillet.. i mean.. i dont like big responsibility. I just want to cook 😅
Some manufacturerers sell that but it's more expensive. Also, you do need to redo the seasoning from time to time.
You can look into enameled cast iron though 😉
In Australia, our cookware is seasoned with a single-layer of vegetable oil. We discovered that most of our customers were stripping the cookware back to season it their own way - so we returned to how cast iron used to be made before mass manufacturing - by hand, and unseasoned.
You’ll know it’s seasoned when your apartment is nice n smokey and the temperature is at a crisp 80-85 degrees F.
Can I use another neutral oil if I don’t have grape seed? Eg sunflower? Thanks for the vid :)
Yep! Any oil with a high smoke point will do well.
Canola oil is grapeseed oil
@@tokendaley3218 You are confusing grapeseed and rapeseed. Rapeseed oil is canola oil. I'm guessing that they went with a rebrand to avoid that unfortunate name lmao.
I agree that this "quickens the pace" of seasoning a new pan. But, it isn't necessarily better. And, after the last hour of heating (which should be a hotter temp., like 400°f to ensure full polymerization and bonding), the oven should remain closed and the piece allowed to cool to room temp before opening. This ensures a much more stable coating.
Applying thin coats at full temp might take a little longer but, it won't end up cracking or chipping down the line when a thicker coating has built up. That's the tell of a well seasoned pan, not a "good color" up front from a quick seasoning.
This method, as I said, is quicker but, I don't believe those first layers are fully converted. Polymerization is a high temp process.
Doing a couple of thin layers, one at a time and at full heat with slow cooling is the *right* way for the long run.
I'm open minded if something can be proven *through longevity.* I've been working with cast iron, from fully stripping (electrolysis) and seasoning and failing and learning for longer than you've been alive (50+yrs). I've tried everything "new" and different techniques and end up going to what my mother and grandmother tought me years ago and they learned from decades of experience while cooking on the farm for *11 family members and 3 hired hands, 3 meals a day, seven days a week* (though Sunday was lighter). Grandma basically ran a restaurant from her kitchen and my parents and other family members did run restaurants and I worked in many, also. My preference is beef tallow but grape seed and coconut oil also work fine as they take the heat and have polymers that readily convert and bind properly.
Sometimes the simple, tried and true still remains the best. For the effort that you put into this "quick" method of seasoning and still doing several layers, I'll do it the ultimately easier (though a little more time consuming) and effective way and run my oven a little longer/hotter but I'll be 100% sure of the long term, perfect performance of my method. It is an interesting video and pretty result, I'll give you that. 😉
High temp to point oil is starting to smoke. Then allowed to cool to room temp in oven .
@@lidlett9883 High temp *long enough to facilitate polymerization* (an hour plus), then cool slowly in oven. 😉
(the smoke needs to go long enough to fully disappear, the point where it's smoking is when the process is just getting started).
Btw, 220°C = 428°F
Thanks
Thanks
cast IRON pan in OVEN !
Never use seed oils period. Bacon grease or other real fat / oil.
I agree...I think he used grape seed oil because it is what he cooks with and was the only thing he had on hand. I also heard crisco as well.
Is Lard ok?
ive been hearing that grapeseed oil is the best for seasoning. but other seed oils should be avoided
bacon grease is not ideal.. not clean..
Why the hell did bro put grape seed oil in the cast iron. Use bacon grease or beef tallow. Grape seed oil is industrial asf and is horrible to cook with.
No, grapeseedoil is nuts
@@mola5445 and ?
Pls dont use soap on this salt and water pls
220* Centigrade?
I hope one day technology evolves to the point that we simply know what’s the best way to use a pan
Why would you use grape seed oil? I though Olive oil is ideal?
Grape seed oil has a much higher smoke point than olive oil, so it doesn't burn off.
I used olive oil and my pan caught on fire
Flaxseed and grapseed are better. Olive oil has lower smoke point.
No one talked about how much smoke this shit blows out
Not saying no names but since 2020 and 2021 grapeseed oil has been way too expensive for us working me into afford everything is too damn high so high season mine the old fashion way with just some lard
Grape seed oil is a sin
200 degrees? This can't be farenheit and judging by your accent, I'm guessing it's not. I season around 400° F. 200°F is what use ti expand the metal and dry it.
This not how to do it. My granny would of dispwned me. Coming from the south we use cast iron daily especially gor cornbread. Get that thing red hot on the stove eye and crisco it up let it cool and wipe it with paper towels done. Takes about 20 minutes
If you look closely he’s talking about a pan or something…:)
He’s too cute!!😊
You need to be at 400 not 220. It’s not going to adhere to the cast iron at only 220 degrees
He probably used celcius, based on his accent
@@martinehauge6614 I didn’t think of that. You’re right I’m sure. 👍🍺😎
Very nice and you only made one mistake
Paper towel… seed oil… this is a tutorial for a poison pan.
What is this? 1800? Fkn grab a non stick pan or even those enameled LeCreusets
Different cookware has different uses. Cast iron has many benefits that non stick pans don’t have, and other pans have their own advantages.
Cast iron will last indefinitely and can be reseasoned if the season begins to flake. Once the Teflon on your non-stick pan gets damaged it's junk, unless you want to take your chances eating that shit.
Hey Will! You know dick about cookware that's why.
Spoken like someone who doesn't know the difference between a cook top and a oven. A well seasoned cast iron pan will do anything a "nonstick" coated will and more. Need to use it in the oven(the hot box thing) the cast iron will go I'm. Put under a broiler not a problem. But most it will do what you non stck can't do. Maintain its heat. With fast recovery to remaining stable under fluctuating heat.
Those are toxic af
Justin is not indian name