Testing New Field Company Cast Iron No. 6 Skillet Cooking an Omelet From Start To Clean-up!
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- Опубліковано 17 бер 2022
- I just bought brand new Field Company cast iron skillets & wanted to see how they would perform right out of the box! Watch as I take my new No. 6 from giving it a wash before cooking, drying, cooking the omelet, all the way
through clean-up and a mini re-seasoning. How did it perform? What can
you expect if you do the same thing? Watch and find out!
email: ladylibertystacker@gmail.com - Навчання та стиль
It did well out of the gate! I love my Fields, I find when I make omelets i let the eggs release without taking the utensil until it’s ready. I also have the lid for the 6 it helps when making omelet it cooks the top.
Thank you Sheri! I have plenty of lids (Revere Ware) that work great for all my skillets. I use them when cooking veggies or frying meat to prevent splatter. The cast iron ones are too heavy but I will try your tip. Maybe it will help the omelet release better.
It was good seeing you make the egg Omelet, with ham and cheese. Your new Field Skillet worked nice. The clean up was easy and re season too. Thank you
Thank you! I have done many videos with omelets and hoped people wouldn't mind another one! It is a nice item to try with a new skillet just to see how the skillet does out of the gate with me doing nothing different. I have to tell you that I made another one the next day and the pan did even better! 😊
Excellent video! It appears that we all have the basic strategy down but wonderfully and uniquely we all get to those results in slightly different ways. I will post a video of my own and give a shout out to you soon. Thank you so much for the video.
Thank you HG BBQ! I just wanted to try something a bit challenging for this pan out of the gate to see how it did. I did make another omelet the next day and it did an even better job. I still will add a couple of layers of seasoning to the skillet along with my #12 and compare the difference.
I was making my breakfast with my Lodge Cast Iron Skillet. I enjoyed seeing you cook your breakfast in the new Field Cast Iron six inc Skillet. It worked really well, I might buy one. Thank you Lady Liberty
You are quite welcome! I think you will really like the Field Company's skillets. They are easy to cook with and hold their seasoning well.
Great video , good job.
Thank you John - much appreciated!
Tempeature is to low, it doesn't matter if the pan is new or well seasoned it's all aboút the temperature. I have a glass top stove and I find that medium low or right between 4 and 6 on the dial yields about 275° which will melt the butter quickly but won't burn it.
Thanks for the tip!
Hello Lady Liberty😊 I need to find an old cast iron pan so I can make cornbread. I hope all is well with you.
Well hello there old friend! I hope you've been well. As for finding old cast iron cornbread pans, that is pretty easy as they are very plentiful. Look at flea markets, antique malls (you might pay more there), or estate sales if you go to them. Garage sales or thrift stores in my area don't have too much in cast iron and if they do, it's a hit or miss thing! Good luck!
I'm brand new to cast iron since my new range came with a cast iron griddle and burner grates so I've been doing some reading/youtubing. Curious why you chose Field over Lodge since Lodge seems to have much better pricing.
The Field skillets are outstanding and super easy to use, clean, and keep seasoning on. The surface is smooth enough to make cooking super easy with a very slight texture to allow seasoning to hold. I am very happy with mine!
I have had lodge skillets. My complaint about them is how heavy they are. Field is lighter. I have not bought a Field yet, but am planning on it.
Cat probably got your lunch while you was cleaning that pan!
I think so too!
Hola Miss LLS and everyone I love omelets ♥️
Hola Mr FS!
I love watching another Cast Iron veteran do her thing with iron…. Meaning, yeah.. the cooking is sorta job 1, and the focus, but… we all just LOVE to do the pan cleanup. There is something special about when you do your immediate post cooking, pan cleaning. The whole time you just love when your pan cleans up well. 😊
You're absolutely right about that! I love it when the pans clean up well, albeit a bit more difficult right out of the box! That said, this one cleaned up well, but I will give this one and the #12 a couple of additional coats before they are used again. Thanks so much for watching!
While I do like Field Company, their heat rings don't make them as ideal for cooktop stoves like yours. Burners yes, but not those flat glass things.
True, but I have a number of pans with heat rings that work quite well. The ones with the heat rings have less tendency to spin which makes them easier to deal with. One must remember to allow enough time for warming up the pan for them to cook well.
@@ladylibertystacker2014 I have never owned a glass cooktop stove, so I have a bit of bias against heat rings, I'll admit. My Stargazer has started flaking only recently. I assumed that was a normal occurrence for cast iron and just continued to use and season. Do you find that the Stargazers are not holding their seasoning as well as they should?
@@DarinRWagner Yes, I find that the Stargazers, or at least the generation of skillets I bought do not hold seasoning. They cook all right, but are blotchy looking on the cooking surface. I don't use them too often. I understand they came out with a slightly milled surface on a later generation of skillets so they could hold seasoning. The Field skillets have a very fine milling on the surface which is why they hold seasoning so well. You have to look very hard to see it, but it's there. I love my Field skillets!