I started a tradition with my kids. I bought a cast iron when each of them were born. I cook all of our family meals in our cast irons and when they move out, they each get their cast iron infused with lots of love and memories. ❤❤❤
My grandparents did this with wooden spoons. They're old and probably absorbed more than just love... LOL. But they're hanging in my kitchen with my nana's measuring spoons.
I grew up with Dutch Babies for brunch after church many a weekend. We went the sweet route: omit asparagus, top with powdered sugar, a fruit spread, syrup, etc. That lemon and honey idea is amazing! We'd make it in a Dutch oven, which allowed the sides to go even higher. The bottom was perfectly crispy because we'd heat the Dutch oven in the oven with butter, then take it out and add the batter before putting it back in to bake. Awesome episode! Thanks for doing all the meals of the day!
May I add a testimony to cast iron? My skillets belonged to my grandmother -- and I'm 68 years old myself. I don't know where or when she got them but it's an easy bet that they're 100 years old or more... maybe they were hand-me-downs for her! They've been in pretty constant use for a century.
I've got a set of Griswold pans that turned 100 last year that cook like a dream, they were my grandfather's pans that he cooked on for most of his life
That is amazing! I would love to inherit something so precious.....I will definitely be passing down my cast iron (something I don't think I would have thought to do). Thank you!
I have 2 cast iron pans I bought from an old couple’s garage sale in SF when in my early 20s (griswolds) and after getting rid of most of my possessions in 2021 due to a cross country move (thank you pandemic and elder care), I still have them and use them. I turned 61 last year. Needless to say, a good investment of $3!
My grandmother cooked 90% of her meals in the cast iron pans. He upside down pineapple cake was to die for!FYI I still use her pans today. Perfectly seasoned.
I make pizzas in a cast iron pan similar to your second method - NO oil, but before you put your dough in, sprinkle the bottom of the pan with corn meal. Helps to keep the dough from sticking to the pan, makes the heat more even for some reason, and gives it a nice extra crunch.
Oh yeah! You definitely know what you're talking about, and I really want to thank you so very much for taking about Those Cast Iron Pans, because nobody else does that, and you have brought out what the best of them are about, and what we can make in them, so thank you.❤️❤️🥰😍🥰❤️🤗🤗❤️❤️❤️❤️❤️
I did write TALKING, but when I hit the space bar, it changed the word to TAKING. If it isn't changing letters, then it changes the Entire Word. It's a bummer.
We do corn meal as well. We also save those crust, when they are just bread. The next day we soak them in melted garlic butter, sometimes with a little pepper and basil, for a minute. Then put them in the oven. Makes a tasty garlic bread.
Cast iron is in constant use in my home. That's how I grew up. I am now 66 years old and still use a 14" cast iron skillet that my mother always used to cook on when we went wilderness camping. I also still have all of the cast iron that I had from when I was newlywed at 18 years old. My grandmother used to make her cornbread on the stovetop using her cast iron skillet. Good memories.
You *almost* always want your caramel/toffee to be a little on the firm side when you make turnover cakes with fruit. As soon as it starts to get warm it transfers the heat to the fruit which starts to release water which the sugar in the caramel REALLY wants, preventing it from burning under the cake.
Awesome explanation!! couldn't have said it better myself.I always have difficulty explaining the mysteries of how I create masterpieces.. just suffice to say that I can and do. and my friends and family can attest to the fact. not trying to sound obnoxious.. sorry.
Greetings from New Zealand. Have never had (or even heard of) a Dutch Baby, but I do love a good Yorkshire pudding, which is basically the same thing, only savory. Never thought of using my cast iron pan for it, but the heat retention would waaaaay better than the silicon muffin tray I use at the moment (otherwise, I only seem to be able to find aluminium ones and I won't use aluminium cookware). I could just do one big pud, rather than 6 small ones. So I gave it a go - worked fabulously! A big advantage with using the cast iron was that instead of heating the oven for 15 mins, then heating the oil in the muffin tray in the oven for 15 mins after that, I just heat the oil in the pan on the stove while the oven was heating. Thanks 😊
I’m in the uk and cast iron fills people with fear, it’s a fantastic addition to all kitchens mine cost £6 a few years ago the best £6 I’ve spent in the kitchen also it’s more economical to use because of its heat retention and to top it off no Teflon or any chemicals it’s a fantastic bit of kit, I actually have a everlasting bond with my cast iron pans, my eldest son will be using them when I’m long gone. As this fantastic video shows it’s very simple to cook with
In the UK everyone had cast iron in the 60s 70s but then the need for low fat cooking.. Teflon coated non stick, clean, replaceable disposable cookware was pushed and now there are generations that don't know what to do with cast iron and think keeping pans seasoned is unhygienic.. I have cast iron frying pans and also Dutch oven
It doesn’t. Les Cruesset are very poplar and the cheaper versions. They’re made of cast iron. Cast iron pots were used a lot before gas and electric ovens. I remember my grandmother speaking about cast iron pots used for stews over a fire. They declined in popularity with the advent of gas & electric fires/oven and non-stick pans, but are increasing in popularity again.
@@janecre1025 also slow cooker, spun steel wok cast iron pans and no replacement needed for the foreseeable future I have to admit scrambled eggs is still something I do in a Teflon pan possibly need to change that but not sure with?
I was raised cooking with a cast iron skillet and other pans, you’d be amazed at the things that you can cook in your cast iron skillet to come out so much better than any other pan. They’re versatile for a lot of things.
My kids always called it egg pie. They never liked it savory, just outta the oven sprinkled with powdered sugar. Easy peasy breakfast as long as mom uses the potholders to put the pan back in the oven LOL
Me too ... though I tend to heat a sliver of oil (to cover the bottom) and the pan in the high heat oven until almost smoking ... then cautiously but quickly pour in the batter and close up and watch the magic happen!
I had a long distance relationship..he/UK & I/USA. He mentioned how much he liked Yorkshire puds and Toad in a hole. I never heard of either but did my research & next time he came for a visit I surprised him with Toad in a hole. He said that’s when he knew I was a keeper. We just celebrated our 23rd wedding anniversary. I think I’ll surprise him tonight with a Dutch baby with peaches 🍑.
I too have a hand-me-down cast iron pan. It belonged to my father's grandmother. It is definitely over 100 years old, as I am 61. I still use it on a regular basis. I feel incredibly lucky to have this pan and will pass it down to my son with all its love.
I just found this channel yesterday and plan to implement alot of tips I've already watched ( grocery day is Monday for me so I'm excited got the pantry prepped and the fridge cleaned) anyway so I've been organizing my life and found my caste iron skillets I got for my birthday or Christmas a few years ago...and was wondering what things I could cook in them and literally just 3-4 hours of thinking about that I get recommend this video I love when life just gives you and easy pass on something a treat if you will... Thanks for the amazing ideas and for sharing your tips 🙂
I have quite a collection as well! My first one was a gift from my mother- in- law. When my husband and I were dating we both worked ten hour jobs and rarer saw each other except for the weekend when we both had time off. We decided to do dinner at my house on a work day and I was tired but still wanted to cook something,even if it wasn’t “ homeade “. So I grabbed a can of chili and started to reach for a box of jiffy mix to make cornbread muffins. My now sweet husband of 13 years looked at me and said,” That’s not how my momma makes it.” I glared at him and said “You’re REALLY going to bite the hand that feeds you right now?” I never grew up with cooking with cast iron. A week later his mom sent me one of her own cast iron pans and a recipe for her cornbread. Funny story…. The shipping from Arkansas to Wyoming was more than what I could have spent on a lodge one from Walmart! Hee! It is now one of my favorite pans out of my collection of ten and I am well known among my family as the cornbread queen and have become kind of snobby about it. I recently discovered that grinding corn takes it up a whole new level as well- way cornier in flavor! I think everyone can agree that once they start cooking with cast iron they never go back!
A restaurant my family enjoyed when I was a kid had a few secret menus items. I saw my first dutch baby, filled with sliced bananas and strawberries and dusted with powdered sugar. I ordered it. Soon it was a family favorite. They served it with baked apple slices too. I learned to make them when I reached my early teens.
I loved this video. I cook in cast iron all the time but love to see new recipes or variations on old ones to try. Here is a tip for the cilantro/coriander seeds from your garden - of course, they can be used as a seasoning just as you did but if you steep some of the seeds in a cup of boiling water you have a tea that can alleviate mild tummy upsets. When my children were young and would complain of a little tummy ache out would come the coriander seeds and soon there would be a soothing tea to drink. They liked the taste and it always helped. Just be aware it is not for major problems, just the occasional small upset.
Yes I know Dutch Babies. My mom, every Sunday for breakfast, would make what I guess is a Dutch Baby. It was plain with nothing put in it, but after cooking, sprinkled with lemon juice and powdered sugar and served with syrupy cooked strawberries (like you'd find on cheesecake). We called it "lemon pancake"
For the love of all that's crispy and delicious the Dutch Baby is life changing. My 1st attempt had a few additions like about 1 tsp vanilla (would add more next time) in the batter, cream cheese, and honey. When it had 5 mins left in the oven, I pulled it and topped with 1/4 in slices of semi-room-temp cream cheese then lowered temp to 400 for the last 5 min. (mine was a tad dark on the top of the crust which I assume is probably because the batter was still kind of cold prior to pouring into skillet). It was cooked perfect though so my 1st slice was right out of the oven with the cc and it was fantastic. The 2nd slice had a drizzle of honey which sent it over the top. Look forward to making some kind of breakfast / lunch roll ups with these. Thank you for the great content, it really does help a lot of us home kitchen destroyers.
I'm glad you shared this because, I agree, most people don't use their cast iron nearly enough. I make all of the items you showed, except the pot pie, but I never knew I could do a Neapolitan style pizza -- I'm going to try it as a nice change from the pan pizzas we make. Dutch babies are regular in our home. I also make cornbread in mine and tarte tatin. And some of the more common things we use ours for (besides simple frying) are patatas bravas / roasted potatoes, scones/biscuits, and one-pan oven meals including paella.
I've got a set of Griswold cast iron skillets that turned 100 last year. They were my grandfather's pans and they are my every day pans, they're an absolute dream to cook on
Dutch babies are my fave! 😍 Sorry. Powdered sugar, fruit compote and whipped cream. Now you're talkin'!! Some tips from a *pro* cast iron refinisher and user... The most important thing to look for is a decent weight, good handles and a *machine finish* on the inside/bottom of the pan. If it has very smooth, concentric circle lines on the bottom of the pan, then it's been finished after casting, is extremely easy to season and *build* layers of seasoning and will be much more naturally non-stick, once you have those layers of polymerization built up. Animal fats reduce to a type of "plastic" polymer and once you've cooked a couple dozen steaks, a bunch of burgers and bacon, the resulting finish is as slick as a skating rink. (Stay away from flax seed oil, it *WILL* chip off, eventually). After cooking, just a wipe with paper towels usually cleans it right up (get rid of the extra stuff first, knock loose any sticky bits with a wooden tool and a little salt, that's it). *Note* There are some terrific yet inexpensive, cast iron pans with this "machined finish" on Amazon ("Greater Goods" 10" & 12" pan, each under $50!). The design of the handles (long, easy to grip & will hold wooden spoons & a front grip handle) and finish on the bottom are absolutely *the best* you can get at that (and higher) price point. After that, you're over $100 and any difference is negligible and sometimes not as nice. A pan with a rougher surface (like Lodge cookware) takes much longer to get those initial layers of seasoning built up until you have that perfectly flat, smooth, slick surface. SO, don't be suckerd by the adds into thinking "Lodge is the best," it isn't. It's just very good for their price point and they do have a good variety. The old Griswold pans, etc. all had a finished bottom. They quit as a cost saving step. Finex ("Fine-X," not "Fin-X") is also machine finished (not the smaller pots), it also has a *very* finely cast, high quality and (almost) totally smooth body and great handles/weight but, the style/price isn't for everyone. I *like* the shape, those "spouts" are there to make it easy to pour from anywhere, not just "scoop something out." 😉 Funny, my grandmother cooked for 14 people 3 times a day, 6 days a week (only the 11 family members on Sun.) and she baked, stewed, fried, braised, boiled, sautéed, roasted, steamed and anything else you can think of and did it all in cast iron cookware because... There was no other cookware, except for some baking tins, etc.. Even her muffin pans were cast iron. My mother helped her run the "restaurant" that was the kitchen (gramps was the town butcher with a meat wagon, then butcher shop and they lived on a farm. "Work and eat" was the order of the day. Mom cooked for us on and tought me to use cast iron for most things. Even the waffle iron was cast iron. I found it in two, separate pieces and *a year apart* while working out in the pasture (old cowboy camp). When my parents opened their restaurant, cast iron was it. When I worked in a world class steak house, cast iron. So, I get it and agree... I keep my pizza stone in the oven all the time, as well. It does help a lot to have a "regulating device" in your oven. Is that just a 3/16" X 8" or 10" square of stainless steel you're using?? That I can get all day. I have a gas barbecue grill that's "heavy duty. I replaced the standard, "ssfety" (read "cover their butt") pre-regulated, fixed @ 8lb pressure regulator that comes with all gas grills, with a manually adjustable propane regulator (has a wing-type handle on the adjustable valve) and when I'm searing something or baking a pizza, etc. I can turn that sucker up to 600-700°f and... 7 minutes later, presto! Perfect pizza! That's also the most efficient way to clean your grill after using, just blast the high heat for 5 minutes and sear off all the sticky stuff, then give it a quick brushing! 😀
I love that cake recipe. It's actually very versatile. You can probably swap in almost any fruit or berry you have around the house for the peaches. Make the caramel sauce only if it pairs with the fruit. I'll bet fall apples with a pinch of cinnamon and covered in caramel would be great this weekend. 😋 🍎
Google "Pineapple Upside Down Cake", exactly the same, just pineapple. Just made one yesterday in a cast iron, because I figured out the cast iron would be perfect for it (despite pineapples having acid), it turned out to be excellent, my kids loved it!
If you like the dutch babies and want a more savoury version look up "toad in the hole". You could still do it in the cast iron, or a in a roasting tin. Basically start cooking some decent quality sausages in the pan, then when they are browned off, pour in the batter and put in in the oven. Really easy and super tasty!
You saved the day! I was facing a 29 degree morning with nothing in the house for breakfast. Then you reminded me of the dutch baby. I didn't have enough milk, so used a mix of milk and yogurt. Also had an apple that was on it's last leg, so browned it in the pan before adding the batter. No lemons, so thinned some Yuzu marmalade with water and dolloped that on the top. By the way, you can use leftover sourdough starter in the batter. Such a versatile recipe.
I am SO in love with you’re excited, freewheeling style here, Mike! Your excitement is palpable. Thank you for the deliciousness that is your cooking magic!
I use and love my cast iron cookware. Many of the pieces i restored. It gives me such satisfaction to take a rusty old pan or pot and give it new life. Better than buying new.
Cast iron pans work really well on Induction Tops. Unlike none stick You can give them a scrub if they need it . And last forever as long as you oil them.
Hi Mike, I am so excited about your channel. You are so easy to follow and informative. I discovered you with looking for Kombucha! Amazing. Now I’m on to ALL you “classes”. I’m 76 years old and haven’t been this enthusiastic about being in my kitchen for a long time. Love all your recipes! Thank you, thank you!! Donna
Paused the video and made a Dutch Baby (w/Broccolini & Feta) for my wife and daughter. Used GF 1to1 flour so it didn’t poof-up as much but DAMN it was GOOD! The honey/lemon drizzle is a nice touch! Thanks Mike! Dutch Babies are now in my repertoire! 😁❤️
This came up when i was thinking chicken pot pie sounded good but didnt want to make a double crust. I never considered just doing the top crust. I got what I wanted, used leftovers and didn't have to put to much effort into it after a 12 hour day. Thanks
I watch your videos all the time they’re always entertaining I especially appreciate The honesty that we all make mistakes while cooking but we can all learn from the mistake and be better than next time so include them once in a while in your videos it just shows you’re the real deal
I grew up with a Texan father and a Californian mother, and we called Dutch babies “Sunday Special Pancakes.” I dunno. There was SO much melted butter in the batter, and nutmeg, then we ate it with fresh squeezed lemon juice and powdered sugar. I’ve never had a savory version. Omg I’m totally having some in the morning! Thanks for the idea! 😛😛😛💗 I was raised to treat cast iron pans as a member of the family. 🥰
These are great! I love cast iron and my 12" skillet lives on my stovetop. I use it almost every day for all kinds of things, from breakfast to late night snacks. I almost always have a thin layer of some kind of fat in it (usually bacon) and it makes the best popcorn ever. I discovered Dutch babies a few years ago and you are right those are so simple and versatile I am surprised it took me so long to learn about them.
Years of cooking, complete set of professional cookware & my friend asked why a cast iron skillet lives on the stove & not put away. & You nailed it perfectly. "I love cast iron and my 12" skillet lives on my stovetop. I use it almost every day for all kinds of things, from breakfast to late night snacks."
I use my great grandmother’s cast iron pans. We moved in to my husband’s granny’s house and inherited her cast iron and great Uncle Charlie’s cast iron, too. A friend collected Dutch ovens and I inherited her collection. This stuff is going to last so many generations it’s impressive.
I did the chicken pot pie but with leftover christmas turkey. First time ever making my own pie crust. super easy! Instead of butter I used the turkey drippings from the pan to cook the vegetables and make the roux. It was so easy and very tasty!
I used to make Pizza's in a cast iron skillet in the grill when we went camping. The grill works just like an oven. The best crust and pizza you ever ate. And made cobblers and cakes in my Dutch Oven when we camped. The other campers couldn't believe how easy and good it was. I'm 60 now and that was many years ago when my boys were little. You can make anything in cast iron and it's always better tasting.
Brilliant list! Dutch baby looks identical to the way some areas of the UK serve a "Yorkshire pudding", just to add to the recipes you can look up for using them.
I can't even remember how I originally found you- but it was years ago on The Brothers Green channel. I'm glad I did, though. All this time and I have never been disappointed! You guys have seriously made me much more comfortable in the kitchen. Thanks for your content!!
I just wanted to say that this is by far my favorite cooking channel on UA-cam, and it has helped me a lot! I really dislike cooking, but whenever I watch your videos, I feel inspired. Thank you!
I always preheat my pan (that I bought in a camping store) for pizza and start cooking on the stove top. I finish it under a broiler when the bottom is starting to get dark flecks. "Dutch Baby" is basically the same as Yorkshire pudding. I use lard and get it smoking hot before adding the batter
My mum used to put the "leftover" batter in with cherries or plums(whichever was in season) for pudding. In lard of course! We used to love it. (The plums were lightly pre- stewed with spices )
Love cast iron. Have my grandma’s and I am 70! But as I got older and my wrists are arthritic, I started using carbon steel, too. Each has its strengths and weaknesses - but the cast iron is with me for life.
The most fun I had watching a cooking video. I can relate. I don't follow recipes and often just morph them from several I like. I love how much you enjoyed your own dishes ❤😂
Gotta say...as an iron skillet gal, that cake looks.....wow! Thank you for inspiring me. My favorite old had me down grandmas Griswold pan, actually broke. My ex dropped it on the slate tile floor and the handle broke the edge cracked . Crazy. It was 10 inch,light weight compared to many. Still have not found an antique one like it I can afford. I will look at the new ones.
Mike seems a little more unhinged than usual in this video… and I am HERE FOR IT! I love the realism. I love when creators are real and not just pretending to be something that they aren’t. Also, I’ve been hip to Dutch babies since the Bobs Burgers Christmas episode and it’s an all time favorite.
Yeah. The Dutch baby from Bob's burgers was the first I'd heard of them as well but my Grandma used to make the best pop overs so I wanna learn to make them as well.
15 years ago, I bought a set of cast iron pans at a yard sale for $25. They, by far, are the most used pans in my kitchen. My tip in cleaning them after using them to cook steaks/meats is to simply pour water into them then let them soak for a while, then easily cleaned by a metal scour. I don’t like using dish soap in them, but after frying fish or making curry, one must. To re-season them, I give a quick thin coat of olive oil, then keep them stacked on the side of my stove on a iron trivet, my family uses them everyday so I gave up putting them away!
I only cook on cast iron. Love them! One of mine was my parents so it’s probably at least 75 years old. I have others I got at auctions and flea markets. Can’t beat them for cooking anything! People who have just discovered “ black Stones” are behind the times! Great video! Thanks for Sharing!
I like this idea of pivoting when you make a mistake. You can even make other videos themed with this idea. Showing us what to do if we mess things up instead of wasting ingredients. Thanks
Similar to the peach cake recipe, & just as simple, is Tarte Tatin. You make the caramel the same, cook the apples in it, top with pastry & bake. It’s probably my go-to recipe using the skillet.
My 3 Cast iron pans have been hanging on the wall going rusty for last 4 years since buying our induction cooker - No more!! Looking for steel wool and oil ( lots of both) .. this video is pure theatre , a fav already... so grateful dude!!
I'm going back overseas for several months and just can't justify the weight or cost to ship my cast iron pans. I'm going to miss them so much! I appreciate this video because I'm going to make pizza before I leave next week, and duh, I never thought to use the broiler function! I always use the second method but can never get my oven hot enough to mimic a pizza oven. Thank you!!
I love your video. I would love a part 2 of recipes with cast iron pans. I bought 2 enamelled cast iron pans a year ago and I am still learning to use them.
I was excited to see your reaction when the caramel/peach cake worked because I somehow just KNEW it would. Why? Think flan...that caramel is rock hard before baking, but the moisture from the custard softens and breaks it down. I figured the peach juice would do the same and it did. Beautiful! (I could almost taste the lusciousness!) Thank you for these ideas. I've done a few of them myself as I grew up eating buttermilk biscuits and cornbread, as well as many other things out of ours. (Old school southern U.S.) I have a nice collection, though probably not as high end as yours. Great video of "process cooking," which I think is the BEST!
The pot pie portion inspired me. Right now I'm about to pull out a turkey pot pie. Didn't use butter to cook the veggies, but rather the pan drippings. The house smells amazing right now.
The 15in pan is always available "used like new" on Amazon for much less because people don't realize how big and heavy they are. That's how I bought mine.
I love cast iron also. A favorite is Cornbread. I add jalapenos, chopped, bacon and sometimes corn, sliced right off the cob (or out of the can, drained, if wrong season). All 28 pieces (so far) that I own are all US made with concentration on Griswold and Erie. My two most used pans are Erie pans, predecessor to Griswold, that were made about 1892 according to the markings on them. Still work fantastic and are much lighter than the current pans, size for size.
Great recipes and I agree that the top crust only on the pot pie is probably fine, BUT the bottom crust is easy (as pie) if you par-bake it. I've been following Alton's recipe for years and it gets rave reviews.
I just did the pan pizza in cast-iron and then finished it in my portable pizza oven camping. Wow what a great treat. Thanks for bringing that on your channel.
That cake with the peach sunburst on top is super good and really not that hard to make. I started making them about 2 years ago and they are amazing. I didn't get the idea from a cookbook but I didn't imagine that I was the first to think of it.
This is the first video of yours I have watched and your enthusiasm caused me to subscribed. I have been wanting to do more with my cast iron pans and your video did it for me! Thank you and GREAT VIDEO!!!!! I will try all these dishes! I even posted you to my Pinterest board, FOOD! FOR THE LOVE OF FOOD FOOD FOOD.
My family breakfast isn't pancakes it's actually big dutch babies! Savory or sweet their always delicious, I highly recommend everyone try them at least once. Our family prefer just syrup with a touch of nutmeg
Wow cooking pizza like this is a complete game changer! It was honestly one of the best, if not the best pizza I have ever eaten. The base was beautifully brown and it cooked right through perfectly, no soggy middle, just one perfectly cooked pizza. Thank you for sharing this method and making me get out my cast iron pan, we are having your dutch baby next! Such an excellent chef.
For the longest time I thought my cast iron didn't fit in my oven. I'm 100% certain I've tried before, and it wouldn't fit because of its long handle. Well, I tried today, and I guess I had it on a different height or something because today it fit. I went the middle lazy-ish route and bought a dough ball from the local pizza place and made the oily pan pizza. Came out super delicious. An apple turnover is probably next. Or maybe the dutch baby. Really inspiring video :D
Chicken pot pie is one of my favorite comfort foods especially during the fall/ winter. I could eat a whole pie to my self haha, pizza is my second favorite food to make one of my passions.
One of my family members wanted a cast iron pan as a gift, and now we all love it. No flaky, chemical-coated cooking surface, cooks so well, easy to clean (BUT follow the directions on how to treat them…they aren’t hard, but don’t ignore). I also now see why they show people using them as a weapon in cartoons….they have quite a lot of weight.
We have a large cowboy style cast iron, and my girlfriend found a simple peach cobbler recipe that uses canned peaches and vanilla cake batter.. comes out fantastic! We love all of our cast irons..!
I hope you are writing a cookbook... your recipes looks so easy and amazing... I would love to have them in a bundle and turn the pages of this mouth watering compilation.
My husband and I just got a whole set of Finex as a wedding present from his parents. We have already fallen in love with them, and they are quickly replacing all my other pans. I will definitely try some of these recipes!
YES, zucchini flowers and anchovies are a combination of toppings to die for. Also, the flowers are delicious filled with mozzarella, anchovies and then fried
I've been making butter crusts for my apple pies for Thanksgiving and Christmas for...this will be my 11th year. Sometimes on Halloween. I'm very familiar with a butter crust. I never thought to use it for a pot pie. I've just used puff pastry, but homemade butter crust sounds far better
Yes the Dutch baby!!! My mom raised us on the joy of cooking Dutch baby- we would double the recipe (so we called it double dutch!) and and cook it in a glass 9×12-- I stopped making them as I grew up because of how sweet it was--- I'm definitely going to start playing around with savory Dutch baby!
Just love your videos you have helped me try cooking things I would of been scared to try to make anything. I truly appreciate all your hard work making all these videos for us. I'm in my 60's have been baking for years and cooking but I'm a casserole queen because I always had a crowd for meals. I have 3 daughter's and took in 5 kids when mine were in middle school and high school plus all my kid's friends would come stay over even though I had a small 3 bedroom home we always had a crowd I didn't mind I'd rather the kids be safe with me than out on the streets getting hurt somehow. I have 11 grandkids they love eating too so your new ideas in my kitchen have gone over well with them. 😁🥰❤💯
Everything looked so delicious. I love cast iron, and ours get used daily. Around 35 years ago, I made a beef stew in a cast iron Dutch oven. I cooked it slow. My husband was eating it, and out of the blue, he said this wasn't Dinty Moore Beef Stew. I said no. He said it was better. Then he told me the story of his grandmother making a beef stew, and he told her it was not as good as Dinty Moore. She never forgave him for that comment. I told him the secret was using cast iron. I love a good homemade Peach Cobbler cooked in a Dutch Oven. That pot pie really looked delicious.
I'm using the cast iron my great gram gave my gram. It's my favorite cookware. Treating it after each use is essential and super easy. It's well worth it!
@@artemisqueen2 do not use any soap to clean it, just warm water, dry it very good with a towel. Then put a couple of oil drops on the surface and rub it in with the paper towel. Then reheat just a bit the pan on the stove to remove the eventually remained moisture. This way your pan will never get rusty. I have an e-stove, which stays warm after cooking for quite a while. So I clean the cast iron pans directly after cooking and dry it, cover it with very little oil and put on the still warm cooker.
@@summertyme9046 yes, you are absolutely right. All my cast iron cookware is burnt in the oven with very little amount of linen oil 3-5 times, but every time I use it, after cleaning, I distribute a very small amount of oil with the paper towel on the whole surface and put it back on the still warm cooker. It is very humid most time of the year here where I am living, so this is the best way for me to avoid the rusting.
I have used my hand me down cast iron for all my baking. I couldn't afford baking pans so cast iron served all my needs. Pies come out especially good, the bottom crust was never soggy.
Cast iron is the BEST! We have mostly heirloom pans from grandmas and church sales and the "best Xmas present ever" dutch oven for stews and camping. Total of 5 pans (round, square, deep, shallow, 5" to 12" wide) one 10" Chicken Fryer pot/pan (it says "10" Chicken Fryer" on the bottom LOL) and the dutch oven. They're all used every day for every thing! Most interesting piece of cast iron I've seen was an antique wash board!
My favorite cast iron pan was used on the frontier by my grandparents during the late-1800s. It's been used near daily for well over a century. Doubt it's ever had a pizza cooked in it. The Neapolitan pizza looked right. Going to have to try that.
Not only do I enjoy your videos because they are not too short, not too talky long. But now I subscribed, you are like Kent Rollins another favorite of mine. You show that your cast iron when you pull it out of the cabinet is not oily (which turns to sticky) shiny, has wear on the seasoning aka love! Your kitchen utensils are used but loved and not shiny new. Now I want to see if you have a carbon steel pan video and if it looks perfect like the other chef's pan videos 🤔 😊
I started a tradition with my kids. I bought a cast iron when each of them were born. I cook all of our family meals in our cast irons and when they move out, they each get their cast iron infused with lots of love and memories. ❤❤❤
brilliant❤
Wow, this is an amazing idea!
What an awesome idea! Absolutely love this.
My grandparents did this with wooden spoons. They're old and probably absorbed more than just love... LOL. But they're hanging in my kitchen with my nana's measuring spoons.
What an amazing idea. ❤
I grew up with Dutch Babies for brunch after church many a weekend. We went the sweet route: omit asparagus, top with powdered sugar, a fruit spread, syrup, etc. That lemon and honey idea is amazing! We'd make it in a Dutch oven, which allowed the sides to go even higher. The bottom was perfectly crispy because we'd heat the Dutch oven in the oven with butter, then take it out and add the batter before putting it back in to bake. Awesome episode! Thanks for doing all the meals of the day!
We do the same thing basically, but my wife calls it a German pancake. I don't care what it's called, it's amazing!
We call it a Yorkshire pudding
So good.. plus, heirloom cookware
May I add a testimony to cast iron? My skillets belonged to my grandmother -- and I'm 68 years old myself. I don't know where or when she got them but it's an easy bet that they're 100 years old or more... maybe they were hand-me-downs for her! They've been in pretty constant use for a century.
I've got a set of Griswold pans that turned 100 last year that cook like a dream, they were my grandfather's pans that he cooked on for most of his life
That is amazing! I would love to inherit something so precious.....I will definitely be passing down my cast iron (something I don't think I would have thought to do). Thank you!
I have 2 cast iron pans I bought from an old couple’s garage sale in SF when in my early 20s (griswolds) and after getting rid of most of my possessions in 2021 due to a cross country move (thank you pandemic and elder care), I still have them and use them. I turned 61 last year. Needless to say, a good investment of $3!
If your grandparents already go rid of their cast iron pans, visit an antique store.
Indian family's also have cast iron tawa and kadai. My granny's is over 100 years old and it's still prefect
My grandmother cooked 90% of her meals in the cast iron pans. He upside down pineapple cake was to die for!FYI I still use her pans today. Perfectly seasoned.
I make pizzas in a cast iron pan similar to your second method - NO oil, but before you put your dough in, sprinkle the bottom of the pan with corn meal. Helps to keep the dough from sticking to the pan, makes the heat more even for some reason, and gives it a nice extra crunch.
Oh yeah! You definitely know what you're talking about, and I really want to thank you so very much for taking about Those Cast Iron Pans, because nobody else does that, and you have brought out what the best of them are about, and what we can make in them, so thank you.❤️❤️🥰😍🥰❤️🤗🤗❤️❤️❤️❤️❤️
I did write TALKING, but when I hit the space bar, it changed the word to TAKING. If it isn't changing letters, then it changes the Entire Word. It's a bummer.
We do corn meal as well. We also save those crust, when they are just bread. The next day we soak them in melted garlic butter, sometimes with a little pepper and basil, for a minute. Then put them in the oven. Makes a tasty garlic bread.
my goodness that sounds amazing
@@chirelle.alanalooney8609 There is an “edit” option 😅
Cast iron is in constant use in my home. That's how I grew up. I am now 66 years old and still use a 14" cast iron skillet that my mother always used to cook on when we went wilderness camping. I also still have all of the cast iron that I had from when I was newlywed at 18 years old. My grandmother used to make her cornbread on the stovetop using her cast iron skillet. Good memories.
You *almost* always want your caramel/toffee to be a little on the firm side when you make turnover cakes with fruit. As soon as it starts to get warm it transfers the heat to the fruit which starts to release water which the sugar in the caramel REALLY wants, preventing it from burning under the cake.
Awesome explanation!! couldn't have said it better myself.I always have difficulty explaining the mysteries of how I create masterpieces.. just suffice to say that I can and do. and my friends and family can attest to the fact. not trying to sound obnoxious.. sorry.
Goodvto know. I was sweating ...
Aww! Science! It’s Everywhere!
@@marystrope1345 so just stop, because you do.
@@edwardm6276 what does that mean?
Greetings from New Zealand. Have never had (or even heard of) a Dutch Baby, but I do love a good Yorkshire pudding, which is basically the same thing, only savory. Never thought of using my cast iron pan for it, but the heat retention would waaaaay better than the silicon muffin tray I use at the moment (otherwise, I only seem to be able to find aluminium ones and I won't use aluminium cookware). I could just do one big pud, rather than 6 small ones. So I gave it a go - worked fabulously! A big advantage with using the cast iron was that instead of heating the oven for 15 mins, then heating the oil in the muffin tray in the oven for 15 mins after that, I just heat the oil in the pan on the stove while the oven was heating. Thanks 😊
I’m in the uk and cast iron fills people with fear, it’s a fantastic addition to all kitchens mine cost £6 a few years ago the best £6 I’ve spent in the kitchen also it’s more economical to use because of its heat retention and to top it off no Teflon or any chemicals it’s a fantastic bit of kit, I actually have a everlasting bond with my cast iron pans, my eldest son will be using them when I’m long gone. As this fantastic video shows it’s very simple to cook with
But…why does cast iron “fill people with fear” in the UK?
In the UK everyone had cast iron in the 60s 70s but then the need for low fat cooking.. Teflon coated non stick, clean, replaceable disposable cookware was pushed and now there are generations that don't know what to do with cast iron and think keeping pans seasoned is unhygienic.. I have cast iron frying pans and also Dutch oven
It doesn’t. Les Cruesset are very poplar and the cheaper versions. They’re made of cast iron. Cast iron pots were used a lot before gas and electric ovens. I remember my grandmother speaking about cast iron pots used for stews over a fire. They declined in popularity with the advent of gas & electric fires/oven and non-stick pans, but are increasing in popularity again.
@@janecre1025 also slow cooker, spun steel wok cast iron pans and no replacement needed for the foreseeable future I have to admit scrambled eggs is still something I do in a Teflon pan possibly need to change that but not sure with?
@@paulb8603 I use, and have used, cast iron for eggs and omelettes for years. In my opinion , it’s every bit as non-stick as Teflon.
Would love to see a cast iron Dutch oven series.
FYI your Dutch Baby sorta like British Yorkshire pudding which uses the dripping from a Beef Roast as part of a traditional "Sunday Dinner"
I was raised cooking with a cast iron skillet and other pans, you’d be amazed at the things that you can cook in your cast iron skillet to come out so much better than any other pan. They’re versatile for a lot of things.
I like to add nutmeg to my Dutch baby batter and then eat it with powdered sugar. Simple but amazing
My kids always called it egg pie. They never liked it savory, just outta the oven sprinkled with powdered sugar. Easy peasy breakfast as long as mom uses the potholders to put the pan back in the oven LOL
YES that’s how I ate it growing up! 💗😋
I love my cast iron. I use it everyday! My favorite pans are antiques handed down for generations.
Did you try the recipes?
I make big yorkshire puddings in my cast iron, almost identical to your Dutch babies. One of my favourite things to use my cast iron for.
Me too ... though I tend to heat a sliver of oil (to cover the bottom) and the pan in the high heat oven until almost smoking ... then cautiously but quickly pour in the batter and close up and watch the magic happen!
@@CynCopeland-TheAnswerIsMeat I use beef fat when I can, but this is what I do as well:)
I had a long distance relationship..he/UK & I/USA. He mentioned how much he liked Yorkshire puds and Toad in a hole. I never heard of either but did my research & next time he came for a visit I surprised him with Toad in a hole. He said that’s when he knew I was a keeper. We just celebrated our 23rd wedding anniversary. I think I’ll surprise him tonight with a Dutch baby with peaches 🍑.
@@womensarmycorpsveteran2904 This is a sweet story
Glad someone else noticed the Yorkshire Pudding quintessentially English eaten with a Sunday Roast beef dinner
I too have a hand-me-down cast iron pan. It belonged to my father's grandmother. It is definitely over 100 years old, as I am 61. I still use it on a regular basis. I feel incredibly lucky to have this pan and will pass it down to my son with all its love.
I just found this channel yesterday and plan to implement alot of tips I've already watched ( grocery day is Monday for me so I'm excited got the pantry prepped and the fridge cleaned) anyway so I've been organizing my life and found my caste iron skillets I got for my birthday or Christmas a few years ago...and was wondering what things I could cook in them and literally just 3-4 hours of thinking about that I get recommend this video I love when life just gives you and easy pass on something a treat if you will... Thanks for the amazing ideas and for sharing your tips 🙂
I have quite a collection as well! My first one was a gift from my mother- in- law. When my husband and I were dating we both worked ten hour jobs and rarer saw each other except for the weekend when we both had time off. We decided to do dinner at my house on a work day and I was tired but still wanted to cook something,even if it wasn’t “ homeade “. So I grabbed a can of chili and started to reach for a box of jiffy mix to make cornbread muffins. My now sweet husband of 13 years looked at me and said,” That’s not how my momma makes it.” I glared at him and said “You’re REALLY going to bite the hand that feeds you right now?” I never grew up with cooking with cast iron. A week later his mom sent me one of her own cast iron pans and a recipe for her cornbread. Funny story…. The shipping from Arkansas to Wyoming was more than what I could have spent on a lodge one from Walmart! Hee! It is now one of my favorite pans out of my collection of ten and I am well known among my family as the cornbread queen and have become kind of snobby about it. I recently discovered that grinding corn takes it up a whole new level as well- way cornier in flavor! I think everyone can agree that once they start cooking with cast iron they never go back!
Hello 👋 Did you try the recipes?
A restaurant my family enjoyed when I was a kid had a few secret menus items. I saw my first dutch baby, filled with sliced bananas and strawberries and dusted with powdered sugar. I ordered it. Soon it was a family favorite. They served it with baked apple slices too. I learned to make them when I reached my early teens.
that sounds amazing
I loved this video. I cook in cast iron all the time but love to see new recipes or variations on old ones to try. Here is a tip for the cilantro/coriander seeds from your garden - of course, they can be used as a seasoning just as you did but if you steep some of the seeds in a cup of boiling water you have a tea that can alleviate mild tummy upsets. When my children were young and would complain of a little tummy ache out would come the coriander seeds and soon there would be a soothing tea to drink. They liked the taste and it always helped. Just be aware it is not for major problems, just the occasional small upset.
Yes I know Dutch Babies. My mom, every Sunday for breakfast, would make what I guess is a Dutch Baby. It was plain with nothing put in it, but after cooking, sprinkled with lemon juice and powdered sugar and served with syrupy cooked strawberries (like you'd find on cheesecake). We called it "lemon pancake"
For the love of all that's crispy and delicious the Dutch Baby is life changing. My 1st attempt had a few additions like about 1 tsp vanilla (would add more next time) in the batter, cream cheese, and honey. When it had 5 mins left in the oven, I pulled it and topped with 1/4 in slices of semi-room-temp cream cheese then lowered temp to 400 for the last 5 min. (mine was a tad dark on the top of the crust which I assume is probably because the batter was still kind of cold prior to pouring into skillet). It was cooked perfect though so my 1st slice was right out of the oven with the cc and it was fantastic. The 2nd slice had a drizzle of honey which sent it over the top. Look forward to making some kind of breakfast / lunch roll ups with these.
Thank you for the great content, it really does help a lot of us home kitchen destroyers.
I have many pieces of cast iron and absolutely LOVE them!! Some are at least 100 years old and some are relatively new at 15 years old.
I'm glad you shared this because, I agree, most people don't use their cast iron nearly enough. I make all of the items you showed, except the pot pie, but I never knew I could do a Neapolitan style pizza -- I'm going to try it as a nice change from the pan pizzas we make. Dutch babies are regular in our home. I also make cornbread in mine and tarte tatin. And some of the more common things we use ours for (besides simple frying) are patatas bravas / roasted potatoes, scones/biscuits, and one-pan oven meals including paella.
I've got a set of Griswold cast iron skillets that turned 100 last year. They were my grandfather's pans and they are my every day pans, they're an absolute dream to cook on
Dutch babies are my fave! 😍
Sorry. Powdered sugar, fruit compote and whipped cream. Now you're talkin'!!
Some tips from a *pro* cast iron refinisher and user...
The most important thing to look for is a decent weight, good handles and a *machine finish* on the inside/bottom of the pan. If it has very smooth, concentric circle lines on the bottom of the pan, then it's been finished after casting, is extremely easy to season and *build* layers of seasoning and will be much more naturally non-stick, once you have those layers of polymerization built up. Animal fats reduce to a type of "plastic" polymer and once you've cooked a couple dozen steaks, a bunch of burgers and bacon, the resulting finish is as slick as a skating rink. (Stay away from flax seed oil, it *WILL* chip off, eventually).
After cooking, just a wipe with paper towels usually cleans it right up (get rid of the extra stuff first, knock loose any sticky bits with a wooden tool and a little salt, that's it).
*Note* There are some terrific yet inexpensive, cast iron pans with this "machined finish" on Amazon ("Greater Goods" 10" & 12" pan, each under $50!). The design of the handles (long, easy to grip & will hold wooden spoons & a front grip handle) and finish on the bottom are absolutely *the best* you can get at that (and higher) price point. After that, you're over $100 and any difference is negligible and sometimes not as nice.
A pan with a rougher surface (like Lodge cookware) takes much longer to get those initial layers of seasoning built up until you have that perfectly flat, smooth, slick surface. SO, don't be suckerd by the adds into thinking "Lodge is the best," it isn't. It's just very good for their price point and they do have a good variety. The old Griswold pans, etc. all had a finished bottom. They quit as a cost saving step.
Finex ("Fine-X," not "Fin-X") is also machine finished (not the smaller pots), it also has a *very* finely cast, high quality and (almost) totally smooth body and great handles/weight but, the style/price isn't for everyone. I *like* the shape, those "spouts" are there to make it easy to pour from anywhere, not just "scoop something out." 😉
Funny, my grandmother cooked for 14 people 3 times a day, 6 days a week (only the 11 family members on Sun.) and she baked, stewed, fried, braised, boiled, sautéed, roasted, steamed and anything else you can think of and did it all in cast iron cookware because... There was no other cookware, except for some baking tins, etc.. Even her muffin pans were cast iron.
My mother helped her run the "restaurant" that was the kitchen (gramps was the town butcher with a meat wagon, then butcher shop and they lived on a farm. "Work and eat" was the order of the day.
Mom cooked for us on and tought me to use cast iron for most things. Even the waffle iron was cast iron. I found it in two, separate pieces and *a year apart* while working out in the pasture (old cowboy camp). When my parents opened their restaurant, cast iron was it. When I worked in a world class steak house, cast iron. So, I get it and agree...
I keep my pizza stone in the oven all the time, as well. It does help a lot to have a "regulating device" in your oven. Is that just a 3/16" X 8" or 10" square of stainless steel you're using?? That I can get all day.
I have a gas barbecue grill that's "heavy duty. I replaced the standard, "ssfety" (read "cover their butt") pre-regulated, fixed @ 8lb pressure regulator that comes with all gas grills, with a manually adjustable propane regulator (has a wing-type handle on the adjustable valve) and when I'm searing something or baking a pizza, etc. I can turn that sucker up to 600-700°f and...
7 minutes later, presto! Perfect pizza! That's also the most efficient way to clean your grill after using, just blast the high heat for 5 minutes and sear off all the sticky stuff, then give it a quick brushing! 😀
I love that cake recipe. It's actually very versatile. You can probably swap in almost any fruit or berry you have around the house for the peaches. Make the caramel sauce only if it pairs with the fruit. I'll bet fall apples with a pinch of cinnamon and covered in caramel would be great this weekend. 😋 🍎
I'm thinking about using pears.
Google "Pineapple Upside Down Cake", exactly the same, just pineapple. Just made one yesterday in a cast iron, because I figured out the cast iron would be perfect for it (despite pineapples having acid), it turned out to be excellent, my kids loved it!
Food in cast iron is so pretty! Make the pot pie with one crust and you could make it a one pan meal.
If you like the dutch babies and want a more savoury version look up "toad in the hole". You could still do it in the cast iron, or a in a roasting tin. Basically start cooking some decent quality sausages in the pan, then when they are browned off, pour in the batter and put in in the oven. Really easy and super tasty!
Yorkshire yay!!
You saved the day! I was facing a 29 degree morning with nothing in the house for breakfast. Then you reminded me of the dutch baby. I didn't have enough milk, so used a mix of milk and yogurt. Also had an apple that was on it's last leg, so browned it in the pan before adding the batter. No lemons, so thinned some Yuzu marmalade with water and dolloped that on the top. By the way, you can use leftover sourdough starter in the batter. Such a versatile recipe.
I am SO in love with you’re excited, freewheeling style here, Mike! Your excitement is palpable. Thank you for the deliciousness that is your cooking magic!
I use and love my cast iron cookware. Many of the pieces i restored. It gives me such satisfaction to take a rusty old pan or pot and give it new life. Better than buying new.
Starting the pizza on the stove top is a game changer. Thank you!
Cast iron pans work really well on Induction Tops.
Unlike none stick
You can give them a scrub if they need it .
And last forever as long as you oil them.
Did you try the recipes?
Hi Mike, I am so excited about your channel. You are so easy to follow and informative. I discovered you with looking for Kombucha! Amazing. Now I’m on to ALL you “classes”. I’m 76 years old and haven’t been this enthusiastic about being in my kitchen for a long time. Love all your recipes! Thank you, thank you!! Donna
Hello my lovely friend
I've had a Dutch baby, in a Dutch oven over a campfire. It was amazing!! Also peach cobbler
Paused the video and made a Dutch Baby (w/Broccolini & Feta) for my wife and daughter. Used GF 1to1 flour so it didn’t poof-up as much but DAMN it was GOOD! The honey/lemon drizzle is a nice touch! Thanks Mike! Dutch Babies are now in my repertoire! 😁❤️
Sounds good. I was thinking Brie. I'll give it a go.
I'd need to go GF too so thanks for testing it! (3 eggs, 2/3 c. milk and 1/2 c. GF flour?)
This came up when i was thinking chicken pot pie sounded good but didnt want to make a double crust. I never considered just doing the top crust. I got what I wanted, used leftovers and didn't have to put to much effort into it after a 12 hour day. Thanks
Did you try the recipes?
I watch your videos all the time they’re always entertaining I especially appreciate The honesty that we all make mistakes while cooking but we can all learn from the mistake and be better than next time so include them once in a while in your videos it just shows you’re the real deal
I grew up with a Texan father and a Californian mother, and we called Dutch babies “Sunday Special Pancakes.” I dunno. There was SO much melted butter in the batter, and nutmeg, then we ate it with fresh squeezed lemon juice and powdered sugar. I’ve never had a savory version. Omg I’m totally having some in the morning! Thanks for the idea! 😛😛😛💗 I was raised to treat cast iron pans as a member of the family. 🥰
These are great! I love cast iron and my 12" skillet lives on my stovetop. I use it almost every day for all kinds of things, from breakfast to late night snacks. I almost always have a thin layer of some kind of fat in it (usually bacon) and it makes the best popcorn ever. I discovered Dutch babies a few years ago and you are right those are so simple and versatile I am surprised it took me so long to learn about them.
Years of cooking, complete set of professional cookware & my friend asked why a cast iron skillet lives on the stove & not put away. & You nailed it perfectly. "I love cast iron and my 12" skillet lives on my stovetop. I use it almost every day for all kinds of things, from breakfast to late night snacks."
I use my great grandmother’s cast iron pans. We moved in to my husband’s granny’s house and inherited her cast iron and great Uncle Charlie’s cast iron, too. A friend collected Dutch ovens and I inherited her collection. This stuff is going to last so many generations it’s impressive.
I did the chicken pot pie but with leftover christmas turkey. First time ever making my own pie crust. super easy! Instead of butter I used the turkey drippings from the pan to cook the vegetables and make the roux. It was so easy and very tasty!
I used to make Pizza's in a cast iron skillet in the grill when we went camping. The grill works just like an oven. The best crust and pizza you ever ate. And made cobblers and cakes in my Dutch Oven when we camped. The other campers couldn't believe how easy and good it was. I'm 60 now and that was many years ago when my boys were little. You can make anything in cast iron and it's always better tasting.
Brilliant list! Dutch baby looks identical to the way some areas of the UK serve a "Yorkshire pudding", just to add to the recipes you can look up for using them.
Yes this is exactly my mother's recipe for Yorkshire pudding, except no sugar. Delicious with roast beef gravy on top!
My mom called it a French pancake.
I just love your enthusiasm for cooking and eating! I’d got a bit stale providing food every day and you’ve really given me my mojo back! Thank you 😊
I can't even remember how I originally found you- but it was years ago on The Brothers Green channel. I'm glad I did, though. All this time and I have never been disappointed! You guys have seriously made me much more comfortable in the kitchen. Thanks for your content!!
I just wanted to say that this is by far my favorite cooking channel on UA-cam, and it has helped me a lot! I really dislike cooking, but whenever I watch your videos, I feel inspired. Thank you!
why do u dislike cooking
I always preheat my pan (that I bought in a camping store) for pizza and start cooking on the stove top. I finish it under a broiler when the bottom is starting to get dark flecks.
"Dutch Baby" is basically the same as Yorkshire pudding. I use lard and get it smoking hot before adding the batter
My mum used to put the "leftover" batter in with cherries or plums(whichever was in season) for pudding. In lard of course! We used to love it. (The plums were lightly pre- stewed with spices )
Love cast iron. Have my grandma’s and I am 70! But as I got older and my wrists are arthritic, I started using carbon steel, too. Each has its strengths and weaknesses - but the cast iron is with me for life.
The most fun I had watching a cooking video. I can relate. I don't follow recipes and often just morph them from several I like. I love how much you enjoyed your own dishes ❤😂
Gotta say...as an iron skillet gal, that cake looks.....wow!
Thank you for inspiring me.
My favorite old had me down grandmas Griswold pan, actually broke. My ex dropped it on the slate tile floor and the handle broke the edge cracked . Crazy. It was 10 inch,light weight compared to many.
Still have not found an antique one like it I can afford. I will look at the new ones.
Mike seems a little more unhinged than usual in this video… and I am HERE FOR IT! I love the realism. I love when creators are real and not just pretending to be something that they aren’t. Also, I’ve been hip to Dutch babies since the Bobs Burgers Christmas episode and it’s an all time favorite.
Yes I like the realism too !
yessss love that episode 😁
Yeah. The Dutch baby from Bob's burgers was the first I'd heard of them as well but my Grandma used to make the best pop overs so I wanna learn to make them as well.
@@sarahbooth174 0olong 9pm
J o 70s 7th
15 years ago, I bought a set of cast iron pans at a yard sale for $25. They, by far, are the most used pans in my kitchen. My tip in cleaning them after using them to cook steaks/meats is to simply pour water into them then let them soak for a while, then easily cleaned by a metal scour. I don’t like using dish soap in them, but after frying fish or making curry, one must. To re-season them, I give a quick thin coat of olive oil, then keep them stacked on the side of my stove on a iron trivet, my family uses them everyday so I gave up putting them away!
Hello my lovely friend
I like your reactions when you take your first taste of what you've made!! Motivates me!
I only cook on cast iron. Love them! One of mine was my parents so it’s probably at least 75 years old. I have others I got at auctions and flea markets. Can’t beat them for cooking anything! People who have just discovered “ black Stones” are behind the times! Great video! Thanks for Sharing!
if you want a really nice flower flavour on top of nectarines/peaches, try lavender. one of my all time best combos out there :)
Great idea! This is why I read these comments! You get some new ideas to try! (New to me)
I like this idea of pivoting when you make a mistake. You can even make other videos themed with this idea. Showing us what to do if we mess things up instead of wasting ingredients. Thanks
Similar to the peach cake recipe, & just as simple, is Tarte Tatin. You make the caramel the same, cook the apples in it, top with pastry & bake. It’s probably my go-to recipe using the skillet.
My 3 Cast iron pans have been hanging on the wall going rusty for last 4 years since buying our induction cooker - No more!! Looking for steel wool and oil ( lots of both) .. this video is pure theatre , a fav already... so grateful dude!!
I'm going back overseas for several months and just can't justify the weight or cost to ship my cast iron pans. I'm going to miss them so much! I appreciate this video because I'm going to make pizza before I leave next week, and duh, I never thought to use the broiler function! I always use the second method but can never get my oven hot enough to mimic a pizza oven. Thank you!!
so to a thrift shop and get a cheap used one for the duration of the trip and leave it behind when you return home
Yes! There are cast iron pans everywhere!
Made a dutch baby from a newspaper recipe, 50 years ago while in college. Best ever breakfast I made when having no cooking skills!
Did you try the recipes?
I love your video. I would love a part 2 of recipes with cast iron pans. I bought 2 enamelled cast iron pans a year ago and I am still learning to use them.
I was excited to see your reaction when the caramel/peach cake worked because I somehow just KNEW it would. Why? Think flan...that caramel is rock hard before baking, but the moisture from the custard softens and breaks it down. I figured the peach juice would do the same and it did. Beautiful! (I could almost taste the lusciousness!) Thank you for these ideas. I've done a few of them myself as I grew up eating buttermilk biscuits and cornbread, as well as many other things out of ours. (Old school southern U.S.) I have a nice collection, though probably not as high end as yours. Great video of "process cooking," which I think is the BEST!
Hello Felica
The pot pie portion inspired me. Right now I'm about to pull out a turkey pot pie. Didn't use butter to cook the veggies, but rather the pan drippings. The house smells amazing right now.
The 15in pan is always available "used like new" on Amazon for much less because people don't realize how big and heavy they are. That's how I bought mine.
Dutch baby - in oz and the UK we'd call that Yorkshire pudding. I like to cook toad-in-the-hole, a savoury version with sausages.
Looks like a worse Yorkie. Why would you make one without gravy or meat.
Definitely a giant Yorkshire pudding, best with gravy but I’ve seen them filled with fruit and ice cream
I was just about to leave that exact message lol
I love cast iron also. A favorite is Cornbread. I add jalapenos, chopped, bacon and sometimes corn, sliced right off the cob (or out of the can, drained, if wrong season). All 28 pieces (so far) that I own are all US made with concentration on Griswold and Erie. My two most used pans are Erie pans, predecessor to Griswold, that were made about 1892 according to the markings on them. Still work fantastic and are much lighter than the current pans, size for size.
Great recipes and I agree that the top crust only on the pot pie is probably fine, BUT the bottom crust is easy (as pie) if you par-bake it. I've been following Alton's recipe for years and it gets rave reviews.
I just did the pan pizza in cast-iron and then finished it in my portable pizza oven camping. Wow what a great treat. Thanks for bringing that on your channel.
That cake with the peach sunburst on top is super good and really not that hard to make. I started making them about 2 years ago and they are amazing.
I didn't get the idea from a cookbook but I didn't imagine that I was the first to think of it.
This is the first video of yours I have watched and your enthusiasm caused me to subscribed. I have been wanting to do more with my cast iron pans and your video did it for me! Thank you and GREAT VIDEO!!!!! I will try all these dishes! I even posted you to my Pinterest board, FOOD! FOR THE LOVE OF FOOD FOOD FOOD.
My family breakfast isn't pancakes it's actually big dutch babies! Savory or sweet their always delicious, I highly recommend everyone try them at least once.
Our family prefer just syrup with a touch of nutmeg
Wow cooking pizza like this is a complete game changer! It was honestly one of the best, if not the best pizza I have ever eaten. The base was beautifully brown and it cooked right through perfectly, no soggy middle, just one perfectly cooked pizza. Thank you for sharing this method and making me get out my cast iron pan, we are having your dutch baby next! Such an excellent chef.
Being from Texas, when I think of cast iron, I think of grandma's cornbread. 😋 Everything in this video looks absolutely wonderful! 👍
And dad's gravy
Pizza under the broiler is my go to quick snack. So glad you have highlighted this. I now need to try all the other things you showed ... thank you
This video was very informative but i also learned what a broiler does (04:16) and where it is in the oven haha
For the longest time I thought my cast iron didn't fit in my oven. I'm 100% certain I've tried before, and it wouldn't fit because of its long handle. Well, I tried today, and I guess I had it on a different height or something because today it fit. I went the middle lazy-ish route and bought a dough ball from the local pizza place and made the oily pan pizza. Came out super delicious. An apple turnover is probably next. Or maybe the dutch baby. Really inspiring video :D
Chicken pot pie is one of my favorite comfort foods especially during the fall/ winter. I could eat a whole pie to my self haha, pizza is my second favorite food to make one of my passions.
One of my family members wanted a cast iron pan as a gift, and now we all love it. No flaky, chemical-coated cooking surface, cooks so well, easy to clean (BUT follow the directions on how to treat them…they aren’t hard, but don’t ignore).
I also now see why they show people using them as a weapon in cartoons….they have quite a lot of weight.
Can't add pics but tried my first cast iron sausage pizza! Came out great!
We have a large cowboy style cast iron, and my girlfriend found a simple peach cobbler recipe that uses canned peaches and vanilla cake batter.. comes out fantastic! We love all of our cast irons..!
When I cook something like pizza, I pre heat the pan in the oven to the hottest degree, then quickly quickly quickly place everything in/.
When the peaches on my peach tree are ready next month, I will be making that peach cake. Thank you for the cast iron recipes.
I hope you are writing a cookbook... your recipes looks so easy and amazing... I would love to have them in a bundle and turn the pages of this mouth watering compilation.
Hello Miriam
love this ... i gave all four of my sons a full set of cast iron pans ... lifelong cooking companions. this is great!
My husband and I just got a whole set of Finex as a wedding present from his parents. We have already fallen in love with them, and they are quickly replacing all my other pans. I will definitely try some of these recipes!
YES, zucchini flowers and anchovies are a combination of toppings to die for. Also, the flowers are delicious filled with mozzarella, anchovies and then fried
🎊 mate I have a (Mystery Box) package for you, .Text the above username for acknowledgment,
I've been making butter crusts for my apple pies for Thanksgiving and Christmas for...this will be my 11th year. Sometimes on Halloween. I'm very familiar with a butter crust. I never thought to use it for a pot pie. I've just used puff pastry, but homemade butter crust sounds far better
Yes the Dutch baby!!! My mom raised us on the joy of cooking Dutch baby- we would double the recipe (so we called it double dutch!) and and cook it in a glass 9×12-- I stopped making them as I grew up because of how sweet it was--- I'm definitely going to start playing around with savory Dutch baby!
Just love your videos you have helped me try cooking things I would of been scared to try to make anything. I truly appreciate all your hard work making all these videos for us. I'm in my 60's have been baking for years and cooking but I'm a casserole queen because I always had a crowd for meals. I have 3 daughter's and took in 5 kids when mine were in middle school and high school plus all my kid's friends would come stay over even though I had a small 3 bedroom home we always had a crowd I didn't mind I'd rather the kids be safe with me than out on the streets getting hurt somehow. I have 11 grandkids they love eating too so your new ideas in my kitchen have gone over well with them. 😁🥰❤💯
Those blossoms can be stuffed w/cheese batter dipped and fried in oil.yummm!
Did you try the recipes?
The Dutch baby is a weird sweet large Yorkshire pudding!
It is. I use a Yorkshire pudding recipe for my apple pancake (dutch baby). Yummmm!!!😺
I was thinking the same thing!
Yup! 😀😁🤣
My parents had a Dutch baby long ago, then it grew up.
Pop Overs in the Midwest US
Everything looked so delicious. I love cast iron, and ours get used daily.
Around 35 years ago, I made a beef stew in a cast iron Dutch oven. I cooked it slow. My husband was eating it, and out of the blue, he said this wasn't Dinty Moore Beef Stew. I said no. He said it was better. Then he told me the story of his grandmother making a beef stew, and he told her it was not as good as Dinty Moore. She never forgave him for that comment. I told him the secret was using cast iron. I love a good homemade Peach Cobbler cooked in a Dutch Oven. That pot pie really looked delicious.
I'm using the cast iron my great gram gave my gram. It's my favorite cookware. Treating it after each use is essential and super easy. It's well worth it!
Any tips on how to treat it?
@@artemisqueen2 do not use any soap to clean it, just warm water, dry it very good with a towel. Then put a couple of oil drops on the surface and rub it in with the paper towel. Then reheat just a bit the pan on the stove to remove the eventually remained moisture. This way your pan will never get rusty.
I have an e-stove, which stays warm after cooking for quite a while. So I clean the cast iron pans directly after cooking and dry it, cover it with very little oil and put on the still warm cooker.
@@talyua1399 Thank you. It doesn't hurt to distribute a very small amount on handle and bottom too occasionally.
@@summertyme9046 yes, you are absolutely right. All my cast iron cookware is burnt in the oven with very little amount of linen oil 3-5 times, but every time I use it, after cleaning, I distribute a very small amount of oil with the paper towel on the whole surface and put it back on the still warm cooker. It is very humid most time of the year here where I am living, so this is the best way for me to avoid the rusting.
I have used my hand me down cast iron for all my baking. I couldn't afford baking pans so cast iron served all my needs. Pies come out especially good, the bottom crust was never soggy.
I made a random pineapple upside down cake in my cast iron and it was just....amazing. I'll have to try this thanks!
Hello Jenna
Cast iron is the BEST! We have mostly heirloom pans from grandmas and church sales and the "best Xmas present ever" dutch oven for stews and camping. Total of 5 pans (round, square, deep, shallow, 5" to 12" wide) one 10" Chicken Fryer pot/pan (it says "10" Chicken Fryer" on the bottom LOL) and the dutch oven. They're all used every day for every thing!
Most interesting piece of cast iron I've seen was an antique wash board!
My favorite cast iron pan was used on the frontier by my grandparents during the late-1800s. It's been used near daily for well over a century. Doubt it's ever had a pizza cooked in it. The Neapolitan pizza looked right. Going to have to try that.
Not only do I enjoy your videos because they are not too short, not too talky long. But now I subscribed, you are like Kent Rollins another favorite of mine. You show that your cast iron when you pull it out of the cabinet is not oily (which turns to sticky) shiny, has wear on the seasoning aka love! Your kitchen utensils are used but loved and not shiny new. Now I want to see if you have a carbon steel pan video and if it looks perfect like the other chef's pan videos 🤔 😊