Stop Being Lazy With Your Cast Iron Pan...
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- Опубліковано 12 тра 2024
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00:00 - Intro
00:37 - Pizza
05:14 - Dutch Baby
08:41 - Top Cast Iron
10:23 - Chicken Pot Pie
16:15 - Peach Turnover
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15 inch Cast iron pan: amzn.to/484xun8
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Creator and Host - Mike G
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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. ❤
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.
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?
Would love to see a cast iron Dutch oven series.
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
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.
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 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! 💗😋
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 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!
@@knackfarm 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 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.
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 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 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
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
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 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 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.
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!
I found a cast iron pan on the street, someone had thrown it away, probably because there was some rust. Neat find! I scrubbed the rust off and seasoned it. Still using it 10 years later.
As far as I know, cast iron never goes bad. One year I came across a really rusty one with stuff caked on it. I put it in my wood stove with a fire going and the next morning took it out. Then I cleaned it up and oiled it. I still have it over 25 years later! The best pans imo!
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 🙂
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"
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
Starting the pizza on the stove top is a game changer. Thank you!
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?)
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 😊
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
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 ❤😂
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 like your reactions when you take your first taste of what you've made!! Motivates me!
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.
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.
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 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.
So timely! My new cast irons pans arrive tomorrow! This will be fun, and thanks again for an amazing episode!
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.
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.
You have really inspired me to cook again and to reorganize my kitchen. Thank you . I am excited every time I go in the kitchen again.
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
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!!
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.
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
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!
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'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.
Thank you for your easy instructions. Loved both styles of pizza! Looking forward to trying the other recipes!
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 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 )
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.
Top notch videos using your cast iron skillets I like the way you simplify each recipe and make stuff. Thanks for the inspiration for me to use my cast iron skillets more.
This video was very informative but i also learned what a broiler does (04:16) and where it is in the oven haha
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
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.
Gotta make all of these recipes! That pop pie? Mouth is salivating, mmm. That peach pie/cake? To die for!
Subscribed!!!
That peach cake looked amazing! Not the same cast iron pan, but small ramekins for pot pies are perfect. Everyone gets their own small crust.
Love this video. I usually make my pot pie the same way. Looking forward to trying the other recipes!
Your joy and enthusiasm is soooo much fun to watch! You crack me up! 😂 Can’t wait to try the Dutch Baby recipe ❤...
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.
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.
Fantastic, and I'd love to see a part II where you take those pans to the campfire and get creative!
Im so grateful for your time and talent ❤thank you for sharing
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."
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
Great video and storytelling. Subscribed!
This video was filled with so much JOY and contentment, it made me smile. Very enjoyable to watch!
Can't add pics but tried my first cast iron sausage pizza! Came out great!
I'm definitely going to do the Dutch baby and peach cake 🤤
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.
Mike, amazing video. Loved the production and love your attitude with cooking! New sub, thanks
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/.
I’m totally trying this Dutch baby thing 😍😍😍😍😍😍😍
Thank you for this video! I inherited my great grandma's Wagner Ware skillet and I'm cleaning up and reseasoning it and was wanting some creative ideas!
I’m entering the world of Dutch oven’s and cast iron skillets. So I’m loving this content! Thank you for helping make cooking a bit more on the easier and fun side for this home cook. 😁
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'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!
Just did a pie variation with pears and a little rum. Turned out nice. Thanks for the tips 👍
Been looking for recipes for my cast iron, these are perfect, thank you!
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.
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!
Love your enthusiasm ! That's how I feel when things go right!
You never have to worry about cast iron. The more you cook with it, the better it will get over time. You take good care of it, it will take good care of you. I still have my mom and dad's old-fashioned cast iron skillet and I have no idea how old it really is, but I wouldn't trade it for the world.
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
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.
I love your video series! I have been inspired to try several new things (like making fruit vinegar) I never would have otherwise. Can't wait to try some new tricks with my cast iron, these look delicious!
Tip for rehabilitating a crusty, nasty - but cheap - flea market cast iron pan... Pop it into a self-cleaning electric oven on the self-cleaning cycle. It will come out looking like the day it was cast at the factory. (Let it cool, and just brush off the fluffy ash that was all that crustiness.) Season it 3 or 4 times to give it a good, protective coating of polymerized oil. You now have a perfectly clean and well seasoned pan!
I've done that with all my cast iron. I'm so glad you posted this tip. So I'll just add: Nothing seasons cast iron like a rasher of bacon.
I don't have a self-cleaning oven, so I was thinking of going to an autobody shop and asking if they could blast or grind the outside of the plan to a point where I could hand sand it back to the original surface. The corrosion doesn't affect the cooking, it just looks sad. I never ever leave the pan soaking now, or leave it with water, or let it air dry (I heat it slightly for a minute to get all the water out.) I love my pan so much, I feel guilty for making it "ugly."
so for potpie. ill just make a base and then roll out a slightly thick rolled biscuit recipe (I usually just pull from whatever cookbook is handy, usually joy of cooking) to top. then I'll sometimes brush with egg wash or brush with butter closer to the end while finishing in the oven. You can make a ton of food in a half sheet steamer pan.
and oh come on, use that extra pie dough and make a design on the top!
curious about the milo enamel coated pan. the cooking side is dark enamel? or just cast iron?
He said the interior was also enameled, so it appears to be made similar to a Le Creuset skillet.
thanks, your vids have been a big help in my kitchen!
I just want to tell you that your show is making my life so much better. So I want to thank you very much for it. thank you thank you for your generosity. I could not pay for that quality and I need it. 🤩🤩💚💙💜
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
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
Amazing cooking & baking! You make it look so easy! I have my mother’s cast iron fry pan so it’s likely around 100 years old, made in Canada. I love it! I bought a Lodge Dutch oven, 7 quart a few years ago & love it,even though it’s pretty heavy for my arms! Thanks for sharing!
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. 🥰
I just bought few weeks ago four different sizes. Feel heavy rusty but want to get used to them. Healthy cast iron pans and last lifetime
look up how to tamper your cast iron - oil and heat to smoking after use to avoid rust.
1) Season in hot oven with flax oil. Turn upside down, with a cookie sheet or foil below. 350 for an hour or 2. Turn off but leave in until cool. Makes kitchen a tad stinky but it’s great for the iron. Redo if needed.
2) And never leave food stuck. Scrape, olive oil, swab, olive oil, heat, leave lidded for tomorrow. If you don’t use it within a day, the oil film will go rancid. Just redo #2 and use.
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.
absolutely killer recipes, your content has not failed me yet
Never get tired watching you cook!!
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!