Thank you for this guide. I am giving this to my husband to literally warm him up for cast iron and carbon steel. He is still into nonstick (and still burns stuff with it). My favorite is carbon steel (and I do have some crazy heavy ones). DARTO can replace a cast iron, easily (but it’s slightly more difficult to season). It’s one piece cookware, indestructible.
Omg Thank you very much for all this information, although I already made some mistakes with my cast iron, it is my first time buying a cast iron and I’m learning. I have already used it 3 times but I made the mistake of washing it with soap and I did not dry it well, I removed the little rusty put olive oil and used it again but I think I don’t clean the rust well enough N I eats 🫣Anyway I used again and to wash it I put it with water and boiled it 🫣 now I'm going to seasoning it and cure it 🤦🏻♀️ But I think I'm still on time🤭 I love cooking with the pan especially the NY or Ribeye Steak. I really appreciate for your videos sir 🙏
Awesome advice, even bought myself a double boiler to improve my clarified butter production. Great combination for all types of tasty meat and potato dinners. Found some solid glass 8 and 10 inch Pyrex lids at a thrift store, nice to cover that sizzling cast iron pan now and then. Cheers! Low temp cooking with the glass lids and no chips or cracks.
My mom bought me a big Lodge and it is nice. I bought a smaller mystery skillet some years back at an auction for $2.00 or $3.00 and it is the smoothest surface. It is smooth as silk. I worried about using soap in the past and have used water and the nylon brush on my old Dishmaster faucet. What you said about soap makes sense. Thank you.
Hi Mudbrooker, love your videos! When I season my restored skillets, there are areas that seem « oilophobic » and I can’t leave any layer of oil on them. Do you know what phenomenon this is? It typically occurs on the handle, but not only. Thanks!
Great video, thanks. I’ve already been cooking a little bit in my 10 inch lodge, but I picked up some excellent tips about cleaning, especially. I wanted to ask what the size of that burner is, that you put a 13 inch pan on? I’m trying to decide if a 12 inch Lodge will be OK on my 8 inch electric coil burner. I think it probably will, but your input would help. Thanks! Or if anyone else watching this video has experience with a 12 inch pan on an 8 inch electric burner, how is it for you?
That was an 8 inch coil. When you're using a pan a good bit bigger that the burner it's important to let the pan warm up out to the edges first. Use medium/medium low heat and take your time. Once the outside edges heat up you can turn it up to cooking temperature. Even so, the middle will be hotter than the edges and will cook faster.
@@TheMudbrooker I appreciate the reply. That all makes perfect sense. As a rule, I put my burner on about 3, and let the pan heat up for about five minutes, using the timer on the stove. That may be preheat overkill, but it’s been working well for me so far. I’m encouraged to hear that the 12 inch pan should work for me, since sometimes I would like more space - - especially for frying bacon, or cooking more than two hamburgers!
@@TheMudbrooker I prefer a 10invh for that reason, the size of the heating area to the width of the pan. But, a larger pan works almost as a wok, you can move the faster cooking food to the outer edges, yet still keep it hot, and cooking slower. After some experience, everything will be done at almost the same time. My preference is a 10inch, but can use a 12 as well. Also, cast iron works perfectly on induction, but the size of the coil being smaller, a 10 inch works better. I am using induction much more frequently, with cast iron, especially outdoors in the wind. I like to cook greasy splatter food like bacon outdoors. Thanks again.
Good day, sir. l have a Taiwan 12 inch skillet & my late Mom's #12 BSR Century Series at our 'Farm School' kitchen. Yesterday our kitchen got upgraded to some whizz-bang new propane stoves. l am strictly an electric coil stove guy. What can l do to adapt my iron cooking skills with this new, unknown cooking method to me to avoid effing up my pans and tips for gas oven seasoning, please?
It's been a long time since I cooked on a gas stove. Make sure the pan is warmed up good on medium/medium low first and keep your adjustments small at first, where it takes some time for an electric element to heat up or cool down a gas flame is pretty much instant. There'll be a learning curve but as long as you don't crank it up full blast right off the bat you should be OK. Cast Iron Chaos would probably be a good one to ask, he just switched to a gas stove from electric. I don't think there should be a huge difference with seasoning in a gas oven, you'll just have to try it.
Strange Lonely people? haha , hey I'm a strange lonely person! Strange lonely people need love too. Good video, I'm seasoning my first cast iron today and I'm pretty exicted. Plan on cooking potatoes as my first meal
I'm almost embarrassed to say that I have a Lodge Dutch oven sitting in my cupboard for 20 yrs that I have never used and an Australian brand 12 inch frying pan that has been keeping it company for the last 3 or 4 years, also never used! What should I NOT cook in cast iron and what should I cook first in the Dutch oven? I have also seen people bake bread in the Dutch oven. Have you ever done that?
Dutch ovens are great for baking bread, cakes too. For bread grease the inside lightly first, for cakes grease lightly and dust with flour. Both are a great way to break in a new dutch oven. The one thing that can cause problems with regular cast iron is highly acidic foods because they can strip the seasoning. Short cooking, like adding tomato sauce to hamburger you just browned in a skillet to make spaghetti sauce isn't a problem, but slow braising beef in red wine can be. For long cooking something acidic in cast iron you're best off using enameled cast iron.
They do not like anything acidic. I made the mistake of making a wine reduction sauce and it’s wrecked havoc on my season. People say tomato’s are acid which they are so you should cook pasta sauces but I find if your just warming up and not a prolonged cook, it’s fine. Also kind of a given but do not boil water in your cast iron either
I bought a 12" lodge from Walmart a year ago. And it's been stuck in the oven every since. I only pull it out when I need room in the oven. I watched so many UA-cam channels on what to do with it just seems like a big pain in the ars. Doesn't seem like cooking should be this much trouble. So I'll probably end up putting it in a yard sale
If I could only watch one cast iron cookware channel it would be this one. I love your channel and never miss a video. Have a great evening
Thanks, I will.
Thank you for this guide. I am giving this to my husband to literally warm him up for cast iron and carbon steel. He is still into nonstick (and still burns stuff with it). My favorite is carbon steel (and I do have some crazy heavy ones). DARTO can replace a cast iron, easily (but it’s slightly more difficult to season). It’s one piece cookware, indestructible.
Omg Thank you very much for all this information, although I already made some mistakes with my cast iron, it is my first time buying a cast iron and I’m learning. I have already used it 3 times but I made the mistake of washing it with soap and I did not dry it well, I removed the little rusty put olive oil and used it again but I think I don’t clean the rust well enough N I eats 🫣Anyway I used again and to wash it I put it with water and boiled it 🫣 now I'm going to seasoning it and cure it 🤦🏻♀️
But I think I'm still on time🤭 I love cooking with the pan especially the NY or Ribeye Steak. I really appreciate for your videos sir 🙏
Nicely done, thank you sir.
Thank you for this video. You have answered a lot of questions I have had using mine.
You're welcome
Great video, thank you!!
Awesome advice, even bought myself a double boiler to improve my clarified butter production.
Great combination for all types of tasty meat and potato dinners.
Found some solid glass 8 and 10 inch Pyrex lids at a thrift store, nice to cover that sizzling cast iron pan now and then. Cheers! Low temp cooking with the glass lids and no chips or cracks.
Thank you and happy thanksgiving 🦃.
Thank you Mud
Man just touched raw pork and then proceeded to lick his finger
My mom bought me a big Lodge and it is nice. I bought a smaller mystery skillet some years back at an auction for $2.00 or $3.00 and it is the smoothest surface. It is smooth as silk. I worried about using soap in the past and have used water and the nylon brush on my old Dishmaster faucet. What you said about soap makes sense. Thank you.
Peace & Blessings, All. Many Thanks for sharing for this info! 🙃
You're welcome.
awesome opening
It's one of the few openings UA-cam provides that's decent.
good video thanks 👍
You're welcome.
Hi Mudbrooker, love your videos! When I season my restored skillets, there are areas that seem « oilophobic » and I can’t leave any layer of oil on them. Do you know what phenomenon this is? It typically occurs on the handle, but not only. Thanks!
Thank you Mudbrooker. You have helped me understand a few things about cast iron.
Glad to help.
I'm a strange person, but not a lonely person. 😅
This is a great video for beginners!
I hope so, there's always a couple of details that get missed.
Great video, thanks. I’ve already been cooking a little bit in my 10 inch lodge, but I picked up some excellent tips about cleaning, especially. I wanted to ask what the size of that burner is, that you put a 13 inch pan on? I’m trying to decide if a 12 inch Lodge will be OK on my 8 inch electric coil burner. I think it probably will, but your input would help. Thanks!
Or if anyone else watching this video has experience with a 12 inch pan on an 8 inch electric burner, how is it for you?
That was an 8 inch coil. When you're using a pan a good bit bigger that the burner it's important to let the pan warm up out to the edges first. Use medium/medium low heat and take your time. Once the outside edges heat up you can turn it up to cooking temperature. Even so, the middle will be hotter than the edges and will cook faster.
@@TheMudbrooker I appreciate the reply. That all makes perfect sense. As a rule, I put my burner on about 3, and let the pan heat up for about five minutes, using the timer on the stove. That may be preheat overkill, but it’s been working well for me so far.
I’m encouraged to hear that the 12 inch pan should work for me, since sometimes I would like more space - - especially for frying bacon, or cooking more than two hamburgers!
@@TheMudbrooker I prefer a 10invh for that reason, the size of the heating area to the width of the pan. But, a larger pan works almost as a wok, you can move the faster cooking food to the outer edges, yet still keep it hot, and cooking slower. After some experience, everything will be done at almost the same time. My preference is a 10inch, but can use a 12 as well. Also, cast iron works perfectly on induction, but the size of the coil being smaller, a 10 inch works better. I am using induction much more frequently, with cast iron, especially outdoors in the wind. I like to cook greasy splatter food like bacon outdoors. Thanks again.
Good day, sir.
l have a Taiwan 12 inch skillet & my late Mom's #12 BSR Century Series at our 'Farm School' kitchen. Yesterday our kitchen got upgraded to some whizz-bang new propane stoves. l am strictly an electric coil stove guy.
What can l do to adapt my iron cooking skills with this new, unknown cooking method to me to avoid effing up my pans and tips for gas oven seasoning, please?
It's been a long time since I cooked on a gas stove. Make sure the pan is warmed up good on medium/medium low first and keep your adjustments small at first, where it takes some time for an electric element to heat up or cool down a gas flame is pretty much instant. There'll be a learning curve but as long as you don't crank it up full blast right off the bat you should be OK. Cast Iron Chaos would probably be a good one to ask, he just switched to a gas stove from electric. I don't think there should be a huge difference with seasoning in a gas oven, you'll just have to try it.
Strange Lonely people? haha , hey I'm a strange lonely person! Strange lonely people need love too. Good video, I'm seasoning my first cast iron today and I'm pretty exicted. Plan on cooking potatoes as my first meal
Could I send you a pic of a skillet to help me identify it ? Thanks so much
Send it to themudbrooker@yahoo.com
How do I become a channel member?
There's a "Join" button right under the video. If you're on a mobile phone it might not be there, if it isn't, click on the link in the description.
@@TheMudbrooker LOL $84 a year...I think I'll just stay subscribed like the last couple years.
@@john-smith. Subscribers are great too!
I'm almost embarrassed to say that I have a Lodge Dutch oven sitting in my cupboard for 20 yrs that I have never used and an Australian brand 12 inch frying pan that has been keeping it company for the last 3 or 4 years, also never used! What should I NOT cook in cast iron and what should I cook first in the Dutch oven? I have also seen people bake bread in the Dutch oven. Have you ever done that?
Dutch ovens are great for baking bread, cakes too. For bread grease the inside lightly first, for cakes grease lightly and dust with flour. Both are a great way to break in a new dutch oven. The one thing that can cause problems with regular cast iron is highly acidic foods because they can strip the seasoning. Short cooking, like adding tomato sauce to hamburger you just browned in a skillet to make spaghetti sauce isn't a problem, but slow braising beef in red wine can be. For long cooking something acidic in cast iron you're best off using enameled cast iron.
They do not like anything acidic. I made the mistake of making a wine reduction sauce and it’s wrecked havoc on my season. People say tomato’s are acid which they are so you should cook pasta sauces but I find if your just warming up and not a prolonged cook, it’s fine. Also kind of a given but do not boil water in your cast iron either
@@TheMudbrooker just read your reply after I posted mine and we said pretty much the exact same thing. Makes me feel confident in my ways
2 treats this evening.
Some days pork chops, some days...
@@TheMudbrooker YummmmEee
Mud, this is Papaw Dan
My email is themudbrooker@yahoo.com
Mud, I sent you an email last night and again at lunch today. Did you get either one?…Dan
@@papawdan3770 No, they haven't come through.
@UCA__TG40YckGfVEsuhwSV0g Are you on Facebook? I'm Mud Brooker there, you can message me there.
I bought a 12" lodge from Walmart a year ago. And it's been stuck in the oven every since. I only pull it out when I need room in the oven. I watched so many UA-cam channels on what to do with it just seems like a big pain in the ars. Doesn't seem like cooking should be this much trouble. So I'll probably end up putting it in a yard sale
Haven't seen the grug in a while😂
I feel sorry for strange lonely people who hate cast iron 😮 !