I was 17, when my grandmother passed and I asked for three things - a patch quilt, old coffee pot and her cast iron skillets. Things that no one else cared anything about. Thats been a long time ago and I use them daily. So you are right. Take good care of your cast cookware.
Both my grandma's used cast iron and my mother too. I didn't get theirs but I found out about thrift stores and flee markets. Over 44 years of marriage I found a whole set here and there. I am still looking for a baking sheet like my dad's ma had- made the best biscuits. I also found a square cornbread pan ! Oh happy day! Now if I can just get the dutch oven clean am good to go.
Isn't that the truth!!! I have already ASKED for mine, before the will is even read. Besides that... I hate PLASTIC... Glass, Cast Iron... Enamel... but no Plastic.
I have been cooking with cast iron all my life and I'm nearly 70. I have 3 skillets that live on the top of my stove. One I inherited from my former father-in-law, it is at least 75 years old, the other two I got as a wedding present so they are nearly 50 years old. The smaller 6" skillet is exclusively for eggs, a little olive oil, a little butter and the eggs or the omelet simply slide around. Wipe it out with a soft cloth when done, add a drop or two of olive oil and, "boy howdy!" It's ready to go.
As a man in my late 60"s, I can remember as a child, Dad would wake us up around 4:30 to do our chores. My brother and I would feed the chickens and slop the hogs while Dad went to the milking barn. On the way back to the house, we'd go to the chicken coop to gather the eggs (aka; "hen fruit") and take them back to the house for Mom. By the time we got cleaned up for school, the house was filled with the aroma of fresh, hot biscuits Dad made, baking in a cast iron skillet. We could sometimes hear the "flop - flop" of Dad making biscuit dough on the kitchen counter. No one could make good ol' cat head biscuits like him. After he kneaded and rolled out the biscuit dough, he'd cut out the biscuits with an old Carnation Milk can he'd cut the lid off of many years before. I still have that old can and it still has some of the dough stuck around the edges. The fragrance of that dough takes me back to a simpler time when you learned about life by sitting at your Daddy's knee, working the fields, raising your own food and not being afraid to get your hands dirty. Thank you for rekindling those sweet memories of home. God bless...
My granny used to make biscuits in cast iron, my mom only cooked in cast iron. When I grew up i wanted cast iron, but my husband said NO. He has since passed away, and I just bought my first cast iron skillet! I LOVE IT!!! By the way, you haven't eaten a biscuit until you have eaten biscuits out of a cast-iron skillet!!
Just like how this video took you back, your story took me back to being a child. Simpler times indeed, very much so missed. Thanks for sharing. I miss the old days too.
Through the years I’ve had more than a few folks tell me how to season, cook and clean iron skillets. Kent you’re the first one that makes sense and your method works. Plus you’re fun to watch. We love your videos! Thank you Cowboy!
Your hot skillet/hot water cleaning method works perfectly. We have cast iron-skillets from my great-grandmother but were reluctant to use them because they were so hard to clean after scrambled eggs, etc. Not anymore! Thank you for this simple yet so effective way to clean cast-iron.
Nearly 40 years ago my grandmother gave me two cast iron skillets. I cooked many meals in them, and still use them. I have added a lot of cast iron cookware to the collection since then to include Dutch ovens, griddles, a soup pot, and a wok. We cook nearly everything we eat in cast iron.
Not a cowboy, but subscribed cause your videos are very useful to me. No one uses cast iron in Iran, so I don't have any local source or guide. Used your tip on my cast iron and it worked like magic. God bless you.
@@two1775 I've done it with the water running. But I do like your suggestion. I am going to try that. Thanks. Though these things weigh like I don't know what and sometimes you need two hands. 😂
This guy was pulled right out of 1837 Oklahoma and dropped right that there into a modern 2017 kitchen with knobs, gas, switches, and every other damn thang. Nice job!
Well I grew up in modern Oklahoma and this is still common knowledge... at least in my backwoods family. Later in life I learned this is called deglazing. Never use soap or detergent on cast iron, unless you prefer a skillet that sticks.
I'm new to cast iron cookware. At the time when I happened across this video, my pan was dirty with bacon remnants. Did what the video said, and it worked great. Thanks!
I never saw your channel, but I subscribed because of your witness at the end of your video. I needed to learn how to get rust off my cast iron, but I still learned how to clean after cooking. God bless you!
Hands down the best demo I have seen for maintaining cast iron. I have had my Wagner skillets for 100+ years in my family and cook in them every day since I started cooking as a child. For uncured cast iron, it must be seasoned by baking it in the oven with a thin layer of oil for an hour. Once the oil polymerizes to the skillet to create a nonstick surface, his method of adding oil to it after each use while hot maintains the nonstick surface. For me, I simply spray cooking spray before each use of my cured skillet rather than doing that but will try his method. The key to keeping the cure is, don't let your cast iron burn at too high of a temperature which breaks down the cured bond. Also as soon as I take my pan off the burn I empty the contents out in a dish and rinse it with hot water right away. I also don't use dish detergent on my cast iron or immerse it in water. I find that the hot water method of rinsing the pan out as soon as it is off the heat with piping hot water works to remove the crud for me with a simple rinse. However, I will say where I differ. If cast iron skillet is cold with crud in it, you can fill it with any temperature of water then put it back on the burner to gradually heat up to the appropriate temperature. I would never put it on the burner without liquid in it which hardens the crud even more to the pan or let the water run like that because reheating it in the pan on the burner accomplishes the same task without wasting water.
Thanks for your tip. I think I messed up my Lodge skillet. There are some white spots in some areas of the skillet. I don't have an oven in my condo kitchen but an induction stove top. Am at wits end cos I can't bake my skillet.
@@vincentchin88 You can season it on top of your induction oven by putting the layer of oil inside the skillet but keep the temperature low for an hour.
I just wanna THANK Y'ALL so very much for all your recipes. They are really mouthwatering and I love the fact y'all are 🐕 dog lovers and I LOVE 💕 Cast iron. My Granny who just recently passed away has 11 children and if course with that many kids and grandkids she taught us alot of these old ways. I have been sick for the past few months and have had several doctors appointments and I found y'all's UA-cam channel and have been like binge watching it while my fiance is at work. We love to cook together but here lately he's been doing most of the cooking which is something I miss so very much. I'm requesting prayers from y'all for a good outcome for me so that I can get back to a normal life and my fiancee and I can get back to enjoying the life we had before I became sick. Thank y'all so much from both of us. Well all 3 of us. Eddie, Olivia and Levi, our dog. Thanks y'all.
Hello Kent, I was very interested in trying the " hot water and hot iron" method of cleaning my Wagner cast iron fry pan. By golly, I am impressed with the results, thank you for the tip and I love your shows and cooking in cast iron. Rick in Canada..
Finally! Thank you so very much for this. I grew up on food cooked in cast iron that had been handed down. Those went to an older relative so I got my own pans in 3 sizes and a Dutch oven with a skillet/lid. I've been using mine for over 2 years and I never understood why they haven't gotten a better finish than they do. I have NOT been cleaning and re-seasoning every time. I was told by someone to clean them with oil and salt and try to keep from washing them. Now I see why yours have that mirror-shine finish. I will start doing this today. My apartment water doesn't get very hot but I have an electric kettle that I can set from about 80 to 220 degrees, I will be using this hot water/hot pan method. I was probably making things worse with the salt because I was using lard and not water. Again, thank you so much!!!
Hey Kent, I've been cleaning my cast iron like this for years. friends of mine see me put water in the smokin hot cast-iron and they cringe and say you can't do that I tell them if he use hot water on a hot cast iron you can do that and it's the best way to clean it works every time so I'm glad that you also believe that. I love watching your videos keep up the great work
Mr. Rollins I often thought about doing that, but was afraid of cracking my cast iron. I believe your an honest man so I tried it and cut down on my cleaning time a lot. Thanks for the tip. Give that beagle a good belly scratching for me. God bless.
We swear by these for camping and at home. That said, I cracked a full size Lodge once by forgetting it over some oak coals for an hour and then stupidly pouring water into it to clean out in similar fashion. Point of what I'm saying is, it'll need to get mighty hotter (like faint red glow in daylight) than what you'll be doing over a house stove while you're actually paying attention before it gets hot enough to crack. They're not indestructible, but they can take a sizable amount of abuse still.
Yup, works a treat. We've found old-fashioned natural material (now labelled all eco-friendly) dish brushes work best and won't melt. Some Chinese food stores sell "wok brushes" made from bamboo and whatnot that they've been using for the past thousand-odd years for the same job.
I concur on the flax seed oil for seasoning. I find it, by far the best, when starting with bare iron or steel, using 8-10 re-coats before using the first time. As noted in video, it is important, not to get cast iron too hot, as the intent is to polymerize the seasoning oil and not to carbonize it.
My mother bought a cast iron around the time she had me. When i got married and got my own place, she sent that skillet with me. That beauty has been cooking meals now for the better part of 50 years.
Just watched a ton of instructional cast iron videos, this one is hands down the best and to the point. Trust he knows what he is doing too. Subscribed!
Welcome aboard Jen...you have just joined the best network of flat-out, dead-on, down-home, frontier-lovin, good-eatin, better-livin, horn-swagglin , yer mama'd-wanna-lay-eyes-on, kinda people on the net. So, grab ya some iron and let's get ta cookin!!! Wait til ya meet Bertha....she's a beauty.
@@chrisnutley5747 that's the best description ever and yes, I couldn't stop watching damn near every video after this one while trying not to drool at the cookin'. You are right, Bertha is an absolute beaut!
I clean empty apartments as a side job and often find some good stuff that people have left behind. Yesterday while checking cabinets in an apartment I was happy to find 3 cast iron skillets and 1 Lodge dutch oven! One of the pans clearly is marked made in Taiwan and the others have a thick coating of gunk on the bottom so I can't tell what the maker might be. Of course the Lodge is made in the USA. All are a little rusty but not too bad, a good cleaning and seasoning is all they need. I'm glad I ran across your great video, I enjoyed it and will be subscribing! Thank you!
I use the steam method for my cast iron, but when I'm done cooking, I add little olive oil to the still hot pan, lightly scrape with the metal spatula and then rinse with hot water, no additional scrubbing necessary. Then toss it back on the still hot stove to drive off the water, wipe with oiled towel and what you get is a beautifully clean pan with nice finish.
@@andrewdanvers308 Flax is just better and safer. If you only use 1 or 2 pans and there is no chance of a pan sitting unused for a bit I guess olive oil is ok
I’m literally 8 seconds into this video reading the comments, and I subscribed because I feel like this is a level of wholesome content I’m missing in my life
I stopped using a paper towel a while ago....leaves little fuzzies!!! I still cook with my cast iron I got when I moved out 26 years later i still cook in it and my wife has gone though about 6 teflon/nonstick pans!!!!! Keep up the great videos Kent!!!
Cowboy Kent Rollins Saw you at Stagecoach. I loved your cooking. You inspired me you to buy a lot of cast iron. One item I have is a Lodge Cast Iron Grill. Any suggestions on cleaning? Thanks
Great method! I would suggest a warm skillet clean up with a couple paper towels first to wash as little grease down the drain as possible. Saves problems down the road because of too much grease buildup in the pipes. Hot water liquefies grease, but once it cools.....
@@markmarkofkane8167 that actually doesn't hurt the pans anymore, as long as you keep them reseasoned. Old soap used to have lye in it, I use dawn. If it won't hurt the birds it's gentle enough for me
the way i clean the cast iron frying pan is that i start by making scrambled eggs. all the grease and leftovers from whatever you had in there before are going to disappear into the scrambled eggs and what's left of the egg comes out easily with salt and some water as seen in the video.
This just came up on my UA-cam!!! Thanks for this information!!! I have a small cast iron frying pan and I was always told to season it every month. And I never really knew how to clean it. Now I do!!!! I will take better care of my cast iron from now on!!!! I LOVE my pan!!! Now I want to get more!!!!! God bless you!!!!
Cowboys have the best one liners. I worked on a ranch for 4 years and some of the cowboys had sayings for everything and they would say them just like he did. No chuckle or even a grin. Maybe a goofy pause and a look at ya. Many people just ignore it because they think it's just weird cowboy mumbling and don't really think it's worth listening close enough to digest what was said. It's like a way for a cowboy to have a joke with you if you get it and are paying attention, but if you aren't paying attention he knows what you think of him and the joke is on you.
His channel is HIS show! Nobody’s needs their own show anymore cause we have UA-cam! Why would he want producers telling him what he can and can’t say?!
@Joel gutierrez - you're already watching him on his own show. Why are you demanding someone out there give him things that he already has? That's a weird way to think.
Love my cast iron skillets! I take are of mine just like you do! My mom taught me how to take care of my cast iron, her mom taught her, & my great-grandma taught my grandma! Not only Haverhill cast iron skillets been passed down, but the knowledge of how to properly take care of them! Love your channel!
I appreciate you saying a cast iron skillet is something to be passed down. I have several of my grandmama’s iron skillets and the memories come flooding back every time I use them.
I have my great-grandfather’s skillet that according to my grandmother is from the late 1800’s-early 1900’s. No grill, non-stick pan, griddle, or any other way of cooking makes a better steak than what that pan can produce. I don’t have many things passed down from my older generations. But that cast iron skillet is a treasure.
My pa and I are huge fans of your videos. Thank you for tips on cleaning cast iron, I have lived by these techniques. My cast iron has never been cleaner. The salt method has elevated my cooking. I share it with everyone I know and always give you the proper! Thank you so much!!!
Kim always watch your cast on reviews love cats on myself have tried many Teflon etc fine pans maybe last year I've always said we can put a man on the moon but we cannot make a Teflon fine pan that will last cast iron forever thank you Ken God bless
God bless you too. My family and I use my great-grandmother's old cast iron pans everyday. It's the best. I inherited my Mom's cast iron Dutch oven and Belgian waffle iron (cast iron of course ) when she passed away. She was always right you just can't get the best taste unless you use cast iron to cook in. Great video! :)
Hi Kent Rollins,thanks for the video. I recently bought a cast iron skillet,and trying to figure out the best way ,and easiest way to clean and season it,and after Burning my eyes with crisco in the oven,you have shown me the best and easiest way to take care of it,been watching your Videos, and you are awesome.Im going to Fry up some chicken tomorrow,with your recipe.cooked some tilapia fish today,using garlic,rosemary and oil and butter,and it was delicious,thanks,have a good one, You and the Mrs❤❤❤
My grandma use to clean her pans in a hot fire. She was raised in the south and my mom taught me the same way but I use my self cleaning oven and clean them every winter. My mom always taught me to use lard to season. She'd have me do this 5 times. *rub your cleaned pan down with lard. Put your greased pan upside down in the oven at 400°- 450° for an hour or 2. Take it out each time and cool it upside down slowly over the pilot light of our gas stove, about 30 minutes. Then, wipe it off with a clean tea towel and repeat. After the 5th time, your pan is perfectly seasoned. Rinse in hot water, wipe dry.* I still do this, with my cast iron. I do use dish soap or a brillo pad on them gently, if they get a little sticky. Never use vegetable oil, though. I prefer lard, coconut or good olive oil. You can reseason it if you get down to the metal though. Just once to maintain the non stick ability of a well seasoned pan. My mom would be 100 yr old now and my grandma passed at 86 yr old back in the late 50's. So to my figuring that would put this way of seasoning way back to before automobiles! Hehehe. Anyhoo, a long time ago. I can remember her big black Monarch wood cook stove. It had a lot of nickel on it and a big Windjammer Ship on the oven door and she kept it spotless, just like new. That cook stove was their only heat for about a 900-1000 sq ft house, in southern Wyoming. That is depending upon rather the door to the formal dining room was open or not. A simple house It was always toasty in the winter. It was a grand little house my granddad built for the two of them when he retired in the 1940's. Just 4 rooms and a plumbed bathroom with a big claw footed tub. I'm near 80 now and I hope you enjoyed a little bit of my memories. Thank you all for letting me share. God bless you!
Got my first lodge cast iron skillet and this is the best video I've watched on how to clean it. Seriously though, my eggs and bacon have never tasted better! Thanks for sharing your tips Cowboy!
Thank you for this useful information. In 2024 I bought my first cast iron and this is really the first quick no nonsense video on how to clean after using it. Showing it as an example.
Recently got my first cast iron skillet and went with the 12 inch Lodge Pre-Seasoned cast iron skillet. I have been enjoying it a lot (made some bacon, egg and cheese with it for lunch). Glad to see that you are using the same hot water/hot cast iron technique that I have been using. It's quite effective and really gets out any food/grime that's stuck to the pan.
@@jerryferreira8960 about a year later from my original comment and I am still loving my 12 inch cast iron. It’s so versatile and you can cook so many different things with it. Recently, been doing Bone-in skin on chicken thighs which are great to do stove to oven. Meatballs, stir fry, pork tenderloin, breaded chicken breasts, sausage are all great on the 12 inch cast iron. Also like my 10.25 inch lodge skillet for burgers, steak and smaller portions than the 12 inch skillet. The 6.5 inch lodge skillet I have is great for skillet cookies.
Thank you! I have my great-grandmother's cast iron skillet and I know I haven't been taking as good care of it as I should be. This info will definitely help get it back in the fighting shape it deserves as it enters its second century. Thank you thank you!
First thing I bought my new wife was a lodge set. Told her that she has to stay married to me until she wears out the lodge set. Pots and pans come and go but that lodge set is forever.
Hound Dog clean is squeaky clean! Thank you so much for making this video about a routine "simple" thing that is just something "everybody knows". I'm not a good cook and am just learning about the many virtues of cast iron, so I really needed and so much appreciate this video.
I USE A FAMILY HANDED DOWN 1908 WAGNER IT'S BEEN COOKING FOR 112YRS USED IT YESTERDAY FOR SOME STEAKS, STILL LOOKS NEW,IT WILL BE PASSED DOWN TO MY DAUGHTER.
I keep my cast iron in the oven for storage. I'll take them out when I'm using the oven. Then once I'm done, I'll put a THIN seasoning coat on the cast iron, then put them back in the hot oven, turn off the oven and do that every time I use the oven. Works like a charm.
i tried that but forget to take them 9out most the time on the preheat and end up with 5 hot pans to move. maybe i should do a sticky note on the stove to remind me their in there.
@@carolinabeacher1558 Thing is, that really won't hurt the pans. In fact, if they've drawn up the last oiling, it makes a perfect chance to wipe a fresh sheen of oil on them.
thats theway to cure a new cast iron item oil it then bake it fod want stick and it want rust--- an old army cook told me one time never wash a frying pan you ruin it allways wipe it clean store it next time you use the hot oil will take care of sanitation needs
I just bought a cast iron skillet and was looking at videos to make sure I seasoned it correctly. Originally I referred to the first video I ever saw on the subject from Buzzfeed. Then through the various suggested videos, I found yours. Instantly I subscribed. Your channel is EXACTLY what I’ve been looking for! Praise God for your sharing of your knowledge and wisdom. I love your personality and teaching style. Thanks again!
Bless your heart it will take ten years to get that stupid thing the way it needs to be. Little over ten years ago my husband bought me a whole set new. My advice is find used ones that have already been broke in.
Here is a word of advice, what he is doing is not a true "seasoning". What he is doing is great to protect the seasoning, prevent rust, and maintain the anti stick properties of the pan. A true seasoning should probably be done right out the box, especially if you bought a cheap pan, and then maybe once a year. Unless you feel like it is losing its anti stick properties, and/or you start to see slight rust or discoloration of the metal. A true seasoning is heating the over to 375. Covering the entire pan in a thin coat of thick oil, typically lard, or something in a more solid form. then bake for 1 hr upside down. When the hour is up turn the oven off, and let the pan cool inside the oven. (I typically do this right before I am going out somewhere, time it so the hour is up when I am ready to leave, then turn the oven off, when I get home it is all done, also I sometimes try to do 2 or 3 pans at a time to be more efficient). If the pan is really bad this may have to be done multiple times, but the biggest trick is to not put to much oil on it, you can always put it in a second round if the first one wasn't enough. You know it is good when it looks just like his pan did after he did his stuff. Doing what he did is great to keep that pan good as new, but if the pan is already damaged doing it this way will bring it back to new.
@@kingkevin267 Thanks Kevin. Bought various cast irons from Lodge. Lodge come preseasoned. I'll do so when needed and after much use. Aside from lard, what other forms of oil do you use to preseason? When folks mention Flaxseed Oil, is that the flaxseed oil people buy in a nutrition store. I heard that works really well. Thanks for feedback if you can. Happy Holidays.
Thank you! I finally learnt how to maintain my cast irons. I reheat the water in a kettle rather than ran water of the faucet, water is precious we should not waste it.
A non-plastic brush (made from coconut for example), there are also sponges that are made of shredded plant-fibers that are actually more absorbant than plastic. It's better for everyone's health, especially with a hot relatively rough surface like cast iron. nobody wants to eat a credit-card a day of plastic...but we mostly do. Thank you soo much for this show, we started cooking our own beans again because of you
+Cowboy Kent Rollins I just cleaned up 3 cast iron skillets that belonged to my mother using your method. I gave one to my middle son for his new place. He named the skillet Margaret...after his grandmother.
Tell you what, your boy will learn to love that skillet. When I was a college student some 40 years ago I got a 8" skillet. My roommates and I had other frying pans made of different metals. Most of them didn't last the test of time except my cast iron 8" skillet. I still have it today and my wife and I still cook out of it. We both love it. If I had to grab a pan out of the kitchen it would be my cast iron skillet. Since he named it after your mother, his grandmother, I'm certain that he will keep it for a very long time.
This was a really good show!!! Packed with really useful tips, short and sweet, good for someone (like me) who is seasoning her cast iron right now, and needing the info!!! I am vegan and so don't usually come across the really hard to scrub cookware from the animal protein, so when I clean my cast iron, I just put it under the super scalding hot water, being sure to rotate the pan so the water doesn't "rinse a hole" in the seasoning, and while I'm rotating the pan, I only use my fingers to feel for what food is still stuck on. Usually the little bits are right at the corner of the bottom and sides of the pan, which I just wipe out with my fingers, and sometimes I need to scratch the food off with my fingernails, but only very slightly and the whole job takes one minute, it's super fast. It works really well, and my only concern is whether my pan is adequately seasoned, since the hot water can really blast away the seasoning if I don't rotate the pan under the water. I noticed that your pan didn't seem to get that effect under the running water, so your pan seems perfectly seasoned! Even with the hot running water's ability to melt away my seasoning, my seasoning is still holding up great while cooking, thank goodness. Except for a 7" hole in the middle of the pan, when I foolishly poured steak marinade in my soy curls while sauteing them. Man, the steak marinade ripped the seasoning right out and it's taking a while to restore it now!!! But, it's getting there. The last time I seasoned my cast iron pan, it was smoking, and I wasn't sure if that was right. This time around I backed off of the heat only slightly, and bypassed all of the smoke, so I got it just right and I super appreciate you saying something about the smoke, because between the two similar temperatures I used to season my pan, I didn't know which one was right. Glad to know that the pan shouldn't be smoking, which is also nice because who wants to have to deal with the smoke?! Great show, thank you for being so informative!!!
Cast iron is awesome. Once you get some favorites you will reach for those before any other pots or skillets. Save your stainless for your spaghetti or lasagna sauces. Toss any non-stick, it is useless really.
Howdy Cowboy Kent! I've received mixed answers, when I asked others about cleaning one's cast iron. This method is by far, the best! I've been practicing this method and I have to say, it's the best! My 12" skillet is so pretty and ready to go! Glossy black and real slick! Thanks for the great tips!
Been using the same 10" cast iron skillet for nearly 30 years. I only "clean it" if there is stuff stuck in there that won't easily wipe away. I let the pan cool off while I eat my eggs, add 1/4" of water, then heat it up to a boil. Whatever was stuck comes right off. Let it sit a minute, and the hot iron will dry the pan on its own. Then a few drops of oil, or a dab of butter, or a plop of bacon grease, and swirl it around the pan. Done. This process has worked for decades with the same pan. Never an issue.
been doing the hot water to hot iron for years and years... and years... no ill effects. great granny did it just the same with these exact same pans i got. she parboiled the water till it was just hot but not super hot.
Something I use at work to clean rust of the inside of a cast iron pan is salt. It is soft enough to tackle heavy buildup rust and leave a smooth finish. Then add oil and heat to 400 degrees
You just helped me bring back a iron skillet I thought was a goner. Salt and some water worked like a champ. I cooked some pasta sauce in it and thought I totaled it. I'm seasoning it now. Welcome back country fried potatoes and onions
James pryor just an fyi you shouldn't cook acidic food's in your cast iron 🍳. It's okay to do it once in awhile but I've hears the acidity causes the rust.
@@brandibigelow3937 I think the acidity strips the season off and then moisture in the air causes rust, make sure and dry and reseason after something acidic.
@@brandibigelow3937 wrong... use my iron for everything. Gets acidic on a regular basis. Spaghetti, tacos, chili, soy sauce, marinades, red wine etc etc. My pan is 27yrs old, looks brand new. U just dont know how to take care of an iron.
I’ve yet to have anything stick to our iron I can’t clean with a just bristle brush and hot water. I prefer shortening for seasoning. Some of our irons are over a hundred years old and we still use them regular. Gotta love that iron!
Thank u Kent Rollins and crew! Been watching your videos for a couple years now and love every one of them! I appreciate your efforts to keep some old traditions alive- including God, Country, and our Veterans. Keep it up and God Bless you and yours!!!
Thank you for showing us how to do this. I've lived in a house with a cast iron pan since I was little but never could catch how to take care of it! Now I'm gonna have to buy a handful of these pans so the good cooking can go.
Buy crusty vintage ones with a nice ring to them and give them a strip and re-season (I use the heathen Easy Off overnight, and slow low-to-high temp grease methods). You are welcome.
@@arrrgonot7801 my pan is perfectly seasoned and rarely does anything stick. I do have a brush which, along with hot water, usually does the trick. But once in a while a stubborn piece or two needs a bit more help and the chain mail takes care of it in a flash. No real scrubbing required just a quick pass or two around and its gone!
Made a batch of your Bread Pudding and Whiskey Glaze Sauce this week !! You wasn't lying Kent , best thing ever. I promise ya !! Thanks for all the tips .
Just want to take the time to write to you my grandmother died before I could ask her how to seasoning cooking and cleaning it the cast iron your videos are a big help and great menu's for the family and friends when they come over for a cook out on the open fire thanks again god bless Joe b from pa
Thank you! I bought a cast iron skillet and have barely used it because I'm so afraid of messing it up. I figured cooking bacon wouldn't be tough, but now it's sitting there waiting for me to clean it, correctly! Thank you! You'd made this very simple.
I bought a cast iron skillet a few years ago. Love it. No more teflon for me. I was always told not to use hot water as it takes the seasoning off just use lukewarm water. What's up with that?
Why do you wear a hat inside your house ? Seems out of place in a clean kitchen, especially when you're cooking. Do you know how to clean Le Creuset's pots and omelette pan ? Bring them back, they're a bit stained. Thanks in advance.
I have a collection of antique Griswolds, that I cook with every day. If yours are just hanging on the wall for decoration, you're missing out on the best cooking surface you could possibly ask for. I agree with Kent, when you go to your reward, your kids won't care what happens to your teflon coated skillets, but those in the know, will fight over the cast iron. I'm not looking to start an argument, but I've been cleaning my skillets with (GASP!) stainless steel wool, since way before there were youtube videoes. I also don't get complicated with my seasoning process; I'm simply patient, and I fry plenty of bacon and potatoes, clean with steel wool, heat-dry, repeat. I never allow soap or detergent to touch my skillets, my cooking surfaces are as black and slick as a polished black onyx, and I can fry an over-easy egg without adding a drop of oil.
Thank you so much for making this video. I grew up in a home where we used cast iron skillets but when I left home I never did, that's about 20 years. Saw some Jim Beam cast iron skillet at Burlington Coat Factory and they looked perfect for making grilled cheese sandwiches. Now I don't think either of my parents seasoned the cast iron skillets maybe my father did because he is from the south but honestly I hadn't ever heard of seasoning an cast iron skillet until recently. So your video helped alot and most importantly thank you for the advice TO NOT place hot cast iron skillet in cold water. Who would know this if you were never told. So truly appreciate your video 👍🏽
I couldn't imagine life without my 2 cast iron skillets. I cook darn near EVERYTHING in them. They were my Grandma's, then my Mom's and now mine. I learned to cook using these pans. My only disappointment is that we weren't blessed with children (the nieces/nephews have no interest), so don't know if another generation will get to love them as I do.
I was 17, when my grandmother passed and I asked for three things - a patch quilt, old coffee pot and her cast iron skillets. Things that no one else cared anything about. Thats been a long time ago and I use them daily. So you are right. Take good care of your cast cookware.
Sounds like there all treasures to me
I get the sentimental value, but brand new cast iron cookware is inexpensive and made in Tennessee.
@@gatoryak7332 you have to start somewhere. However all the love that is in that 50yr old skillet, priceless 😍
@@gatoryak7332 i have a few hand me downs, but just bought a camp stove dutch oven from TN (Lodge) and can't wait to use it!
Both my grandma's used cast iron and my mother too. I didn't get theirs but I found out about thrift stores and flee markets. Over 44 years of marriage I found a whole set here and there. I am still looking for a baking sheet like my dad's ma had- made the best biscuits. I also found a square cornbread pan ! Oh happy day! Now if I can just get the dutch oven clean am good to go.
"Ain't nobody in the will gonna fight for the Tephlon....they gonna fight for the cast iron". Truer words were never spoken! Great video. Thank you.
Cant you have like a pan you gotta season everytime for searing and a teflon pan for anything else because it needs zero maintanance?
@@MrMarksam1 sure. You can use whatever you’re comfortable with.
👍
Isn't that the truth!!! I have already ASKED for mine, before the will is even read.
Besides that... I hate PLASTIC... Glass, Cast Iron... Enamel... but no Plastic.
@@MrMarksam1
If you don't want your food to taste good, sure. Why do you think all the chefs only use Cast Iron and copper?
I have been cooking with cast iron all my life and I'm nearly 70. I have 3 skillets that live on the top of my stove. One I inherited from my former father-in-law, it is at least 75 years old, the other two I got as a wedding present so they are nearly 50 years old. The smaller 6" skillet is exclusively for eggs, a little olive oil, a little butter and the eggs or the omelet simply slide around. Wipe it out with a soft cloth when done, add a drop or two of olive oil and, "boy howdy!" It's ready to go.
As a man in my late 60"s, I can remember as a child, Dad would wake us up around 4:30 to do our chores. My brother and I would feed the chickens and slop the hogs while Dad went to the milking barn. On the way back to the house, we'd go to the chicken coop to gather the eggs (aka; "hen fruit") and take them back to the house for Mom. By the time we got cleaned up for school, the house was filled with the aroma of fresh, hot biscuits Dad made, baking in a cast iron skillet. We could sometimes hear the "flop - flop" of Dad making biscuit dough on the kitchen counter. No one could make good ol' cat head biscuits like him. After he kneaded and rolled out the biscuit dough, he'd cut out the biscuits with an old Carnation Milk can he'd cut the lid off of many years before. I still have that old can and it still has some of the dough stuck around the edges. The fragrance of that dough takes me back to a simpler time when you learned about life by sitting at your Daddy's knee, working the fields, raising your own food and not being afraid to get your hands dirty. Thank you for rekindling those sweet memories of home. God bless...
My granny used to make biscuits in cast iron, my mom only cooked in cast iron. When I grew up i wanted cast iron, but my husband said NO. He has since passed away, and I just bought my first cast iron skillet! I LOVE IT!!! By the way, you haven't eaten a biscuit until you have eaten biscuits out of a cast-iron skillet!!
This was book was good
bla bla bla...
Just like how this video took you back, your story took me back to being a child. Simpler times indeed, very much so missed. Thanks for sharing. I miss the old days too.
@@aleafox1675
cornbread too!
Through the years I’ve had more than a few folks tell me how to season, cook and clean iron skillets. Kent you’re the first one that makes sense and your method works. Plus you’re fun to watch. We love your videos!
Thank you Cowboy!
Thanks , Kent! I like "Ain't nobody gonna fight in the will for teflon!" so true!
They make good dog feeders
You're gonna get those aspca folks in an uproar talkin like that! Teflon may be harmful to dogs!
Captain Mango lol....my kids are already fighting over my cast iron skillets and stuff and i aint even dead!
You got watch out for the m pre funeral feuds
Mama, hahaha,"bring out your dead-but I'm not dead"(Monty Python)
I don't know how anyone can "dislike" your channel or videos. Love and Respect. God's Blessings to you and your loved ones!
I literally just said the same thing. How miserable a person must you be to put a thumbs down on this video?? Lol
Maybe because the oil will ruin your septic system
They missed the like button.
Watching all of this wasted water - many of us feel broke.
Hello from BC 🇨🇦. I was given several cast iron pieces as a family heirloom. I clean and season as you instructed. Well worth it.
I never knew how to take care of my cast iron. Now I do. 👋🏻
Best thing to cook with
@@CowboyKentRollins have you done a chicken and dumplings video?
Your hot skillet/hot water cleaning method works perfectly. We have cast iron-skillets from my great-grandmother but were reluctant to use them because they were so hard to clean after scrambled eggs, etc. Not anymore! Thank you for this simple yet so effective way to clean cast-iron.
Nearly 40 years ago my grandmother gave me two cast iron skillets. I cooked many meals in them, and still use them. I have added a lot of cast iron cookware to the collection since then to include Dutch ovens, griddles, a soup pot, and a wok. We cook nearly everything we eat in cast iron.
Best thing to cook with
I gave my lady a Dutch Oven the other night.
I'll bet you have the forearms to prove it. I have a pickel jar I need your help with.
I don't cook that much but when I do. I can't for the life of me remember how to clean it. Glad you still have this video up. Thank you, folks.
Not a cowboy, but subscribed cause your videos are very useful to me. No one uses cast iron in Iran, so I don't have any local source or guide. Used your tip on my cast iron and it worked like magic. God bless you.
Hossein thanks for watching
What a waste of water. Why not just boil some up on a kettle.
@@two1775 I've done it with the water running. But I do like your suggestion. I am going to try that. Thanks. Though these things weigh like I don't know what and sometimes you need two hands. 😂
TWO 17 Because we don't live in California. Water is not regulated from personally owned wells that pump it out of the ground.
What do you prefer in Iran?
This guy was pulled right out of 1837 Oklahoma and dropped right that there into a modern 2017 kitchen with knobs, gas, switches, and every other damn thang. Nice job!
Damn those cabinets though!!!
Well I grew up in modern Oklahoma and this is still common knowledge... at least in my backwoods family. Later in life I learned this is called deglazing. Never use soap or detergent on cast iron, unless you prefer a skillet that sticks.
Exactly right Houston
Try scrubbing with kosher salt, warm water. and a plasric scrubber... Do not heat the pan, it’s dangerous.
Yep, that's why he's constantly messing with the knobs)
I'm new to cast iron cookware. At the time when I happened across this video, my pan was dirty with bacon remnants. Did what the video said, and it worked great. Thanks!
I never saw your channel, but I subscribed because of your witness at the end of your video. I needed to learn how to get rust off my cast iron, but I still learned how to clean after cooking. God bless you!
Hands down the best demo I have seen for maintaining cast iron. I have had my Wagner skillets for 100+ years in my family and cook in them every day since I started cooking as a child. For uncured cast iron, it must be seasoned by baking it in the oven with a thin layer of oil for an hour. Once the oil polymerizes to the skillet to create a nonstick surface, his method of adding oil to it after each use while hot maintains the nonstick surface. For me, I simply spray cooking spray before each use of my cured skillet rather than doing that but will try his method.
The key to keeping the cure is, don't let your cast iron burn at too high of a temperature which breaks down the cured bond. Also as soon as I take my pan off the burn I empty the contents out in a dish and rinse it with hot water right away. I also don't use dish detergent on my cast iron or immerse it in water. I find that the hot water method of rinsing the pan out as soon as it is off the heat with piping hot water works to remove the crud for me with a simple rinse. However, I will say where I differ. If cast iron skillet is cold with crud in it, you can fill it with any temperature of water then put it back on the burner to gradually heat up to the appropriate temperature. I would never put it on the burner without liquid in it which hardens the crud even more to the pan or let the water run like that because reheating it in the pan on the burner accomplishes the same task without wasting water.
Thanks for your tip. I think I messed up my Lodge skillet. There are some white spots in some areas of the skillet. I don't have an oven in my condo kitchen but an induction stove top. Am at wits end cos I can't bake my skillet.
@@vincentchin88 You can season it on top of your induction oven by putting the layer of oil inside the skillet but keep the temperature low for an hour.
@@cadmarbusinesssuite9155 thank you.
I just wanna THANK Y'ALL so very much for all your recipes. They are really mouthwatering and I love the fact y'all are 🐕 dog lovers and I LOVE 💕 Cast iron. My Granny who just recently passed away has 11 children and if course with that many kids and grandkids she taught us alot of these old ways. I have been sick for the past few months and have had several doctors appointments and I found y'all's UA-cam channel and have been like binge watching it while my fiance is at work. We love to cook together but here lately he's been doing most of the cooking which is something I miss so very much. I'm requesting prayers from y'all for a good outcome for me so that I can get back to a normal life and my fiancee and I can get back to enjoying the life we had before I became sick. Thank y'all so much from both of us. Well all 3 of us. Eddie, Olivia and Levi, our dog. Thanks y'all.
Praying that you have now been healed 🙏
Hope you are well by now
Hello Kent, I was very interested in trying the " hot water and hot iron" method of cleaning my Wagner cast iron fry pan. By golly, I am impressed with the results, thank you for the tip and I love your shows and cooking in cast iron. Rick in Canada..
That puppy method is genius. Thanks for sharing!
Finally! Thank you so very much for this. I grew up on food cooked in cast iron that had been handed down. Those went to an older relative so I got my own pans in 3 sizes and a Dutch oven with a skillet/lid. I've been using mine for over 2 years and I never understood why they haven't gotten a better finish than they do. I have NOT been cleaning and re-seasoning every time. I was told by someone to clean them with oil and salt and try to keep from washing them. Now I see why yours have that mirror-shine finish. I will start doing this today. My apartment water doesn't get very hot but I have an electric kettle that I can set from about 80 to 220 degrees, I will be using this hot water/hot pan method. I was probably making things worse with the salt because I was using lard and not water. Again, thank you so much!!!
Hey Kent, I've been cleaning my cast iron like this for years. friends of mine see me put water in the smokin hot cast-iron and they cringe and say you can't do that I tell them if he use hot water on a hot cast iron you can do that and it's the best way to clean it works every time so I'm glad that you also believe that. I love watching your videos keep up the great work
It the way that has got me by for years
Mr. Rollins I often thought about doing that, but was afraid of cracking my cast iron. I believe your an honest man so I tried it and cut down on my cleaning time a lot. Thanks for the tip. Give that beagle a good belly scratching for me. God bless.
hey Brian so glad it worked for you- will do on the Beagle!
We swear by these for camping and at home. That said, I cracked a full size Lodge once by forgetting it over some oak coals for an hour and then stupidly pouring water into it to clean out in similar fashion. Point of what I'm saying is, it'll need to get mighty hotter (like faint red glow in daylight) than what you'll be doing over a house stove while you're actually paying attention before it gets hot enough to crack. They're not indestructible, but they can take a sizable amount of abuse still.
Yup, works a treat. We've found old-fashioned natural material (now labelled all eco-friendly) dish brushes work best and won't melt. Some Chinese food stores sell "wok brushes" made from bamboo and whatnot that they've been using for the past thousand-odd years for the same job.
Oh, my. That was fantastic! I've been trying to treat my cast iron skillets right, but I've been missing a couple of things. Not anymore! Thank you!
Just started cooking with cast iron. Your video has been immensely helpful. Thank you.
Glad it was helpful, Thanks for watching
I concur on the flax seed oil for seasoning. I find it, by far the best, when starting with bare iron or steel, using 8-10 re-coats before using the first time. As noted in video, it is important, not to get cast iron too hot, as the intent is to polymerize the seasoning oil and not to carbonize it.
My mother bought a cast iron around the time she had me. When i got married and got my own place, she sent that skillet with me. That beauty has been cooking meals now for the better part of 50 years.
Just watched a ton of instructional cast iron videos, this one is hands down the best and to the point. Trust he knows what he is doing too. Subscribed!
Thanks for watching and for joining us
Welcome aboard Jen...you have just joined the best network of flat-out, dead-on, down-home, frontier-lovin, good-eatin, better-livin, horn-swagglin , yer mama'd-wanna-lay-eyes-on, kinda people on the net. So, grab ya some iron and let's get ta cookin!!! Wait til ya meet Bertha....she's a beauty.
@@chrisnutley5747 that's the best description ever and yes, I couldn't stop watching damn near every video after this one while trying not to drool at the cookin'. You are right, Bertha is an absolute beaut!
Me too!
I clean empty apartments as a side job and often find some good stuff that people have left behind. Yesterday while checking cabinets in an apartment I was happy to find 3 cast iron skillets and 1 Lodge dutch oven! One of the pans clearly is marked made in Taiwan and the others have a thick coating of gunk on the bottom so I can't tell what the maker might be. Of course the Lodge is made in the USA. All are a little rusty but not too bad, a good cleaning and seasoning is all they need. I'm glad I ran across your great video, I enjoyed it and will be subscribing! Thank you!
Thanks Lila for joining us
Check out Cast Iron Chaos on UA-cam, he has a great video for identifying different kinds of cast iron. Lots of good cooking videos too.
I use the steam method for my cast iron, but when I'm done cooking, I add little olive oil to the still hot pan, lightly scrape with the metal spatula and then rinse with hot water, no additional scrubbing necessary. Then toss it back on the still hot stove to drive off the water, wipe with oiled towel and what you get is a beautifully clean pan with nice finish.
Same here. I do the steam cleaning on the stove. Pour it out and wipe with oil while still hot.
@@wilsonrawlin8547 Thanks for the extra tip😊😊🦋🦋🦋🦋🦋🦋🦋
I fully agree except the olive oil.
Olive oil goes rancid way too easy.
Flax seed oil is the best.
@@puta1082 just use the pan often and problem solved.
@@andrewdanvers308 Flax is just better and safer. If you only use 1 or 2 pans and there is no chance of a pan sitting unused for a bit I guess olive oil is ok
I'm a Latin girl now a huge fan and follower of this nice cowboy. He explains things so nice. I now love my cast iron again.
I’m literally 8 seconds into this video reading the comments, and I subscribed because I feel like this is a level of wholesome content I’m missing in my life
I stopped using a paper towel a while ago....leaves little fuzzies!!! I still cook with my cast iron I got when I moved out 26 years later i still cook in it and my wife has gone though about 6 teflon/nonstick pans!!!!! Keep up the great videos Kent!!!
Thanks Matthew
Cowboy Kent Rollins Saw you at Stagecoach. I loved your cooking. You inspired me you to buy a lot of cast iron. One item I have is a Lodge Cast Iron Grill. Any suggestions on cleaning? Thanks
Cast Iron... ONLY way to FRY CHICKEN! Bakes good corn bread too... I've even made a daaarrnn good pineapple upside down cake in one!
Mandy L.
It adds iron to the chicken and that gives it an ideal flavor of the most important thing in my opinion.
Matthew McGowan helps if your iron is vintage and smooth. But yeah...paper towels are horrible to use on new lodge or other modern iron.
Great method! I would suggest a warm skillet clean up with a couple paper towels first to wash as little grease down the drain as possible. Saves problems down the road because of too much grease buildup in the pipes. Hot water liquefies grease, but once it cools.....
I run a little dish detergent in the sink with hot water to break up the grease in the drain. (I know, no detergent in the skillet).
@@markmarkofkane8167 that actually doesn't hurt the pans anymore, as long as you keep them reseasoned. Old soap used to have lye in it, I use dawn. If it won't hurt the birds it's gentle enough for me
the way i clean the cast iron frying pan is that i start by making scrambled eggs.
all the grease and leftovers from whatever you had in there before are going to disappear into the scrambled eggs and what's left of the egg comes out easily with salt and some water as seen in the video.
A couple of TBSP of flour stirred until grease is absorbed and just dump into trash. Then just add a little the hot water and steam clean.
This just came up on my UA-cam!!! Thanks for this information!!! I have a small cast iron frying pan and I was always told to season it every month. And I never really knew how to clean it. Now I do!!!! I will take better care of my cast iron from now on!!!! I LOVE my pan!!! Now I want to get more!!!!! God bless you!!!!
“Cackle berries” “rooster bullets” 😂😂 this guy is hilarious. Pure gold. Somebody sign this guy and give him a show! Likability off the charts!
My Dad called eggs "pullet bullets".
Someone above called them hen fruit lmao
Cowboys have the best one liners. I worked on a ranch for 4 years and some of the cowboys had sayings for everything and they would say them just like he did. No chuckle or even a grin. Maybe a goofy pause and a look at ya. Many people just ignore it because they think it's just weird cowboy mumbling and don't really think it's worth listening close enough to digest what was said. It's like a way for a cowboy to have a joke with you if you get it and are paying attention, but if you aren't paying attention he knows what you think of him and the joke is on you.
His channel is HIS show! Nobody’s needs their own show anymore cause we have UA-cam! Why would he want producers telling him what he can and can’t say?!
@Joel gutierrez - you're already watching him on his own show. Why are you demanding someone out there give him things that he already has? That's a weird way to think.
Love my cast iron skillets! I take are of mine just like you do! My mom taught me how to take care of my cast iron, her mom taught her, & my great-grandma taught my grandma! Not only Haverhill cast iron skillets been passed down, but the knowledge of how to properly take care of them! Love your channel!
Best thing to cook with, thanks for watching
Im a new mom an trying to learn to be a better cook. Thank you for this video!
Thanks for watching
I appreciate you saying a cast iron skillet is something to be passed down. I have several of my grandmama’s iron skillets and the memories come flooding back every time I use them.
I have my great-grandfather’s skillet that according to my grandmother is from the late 1800’s-early 1900’s. No grill, non-stick pan, griddle, or any other way of cooking makes a better steak than what that pan can produce. I don’t have many things passed down from my older generations. But that cast iron skillet is a treasure.
Exactly how I do mine! I also use basic table salt and a green scrub pad if the first round doesn't work fully. I cook on my cast iron EVERYDAY.
Have used cast iron for about 20yrs now. Nothing beats a good cast iron pan
For sure, it is the best thing to cook with
My pa and I are huge fans of your videos.
Thank you for tips on cleaning cast iron, I have lived by these techniques. My cast iron has never been cleaner. The salt method has elevated my cooking. I share it with everyone I know and always give you the proper!
Thank you so much!!!
I love cooking on cast iron! I inherited my grandmother's set which also belonged to her mother. Thanks for this video!
Kim always watch your cast on reviews love cats on myself have tried many Teflon etc fine pans maybe last year I've always said we can put a man on the moon but we cannot make a Teflon fine pan that will last cast iron forever thank you Ken God bless
God bless you too.
My family and I use my great-grandmother's old cast iron pans everyday. It's the best.
I inherited my Mom's cast iron Dutch oven and Belgian waffle iron (cast iron of course ) when she passed away. She was always right you just can't get the best taste unless you use cast iron to cook in.
Great video! :)
Thanks Shannon
Hi Kent Rollins,thanks for the video. I recently bought a cast iron skillet,and trying to figure out the best way ,and easiest way to clean and season it,and after
Burning my eyes with crisco in the oven,you have shown me the best and easiest way to take care of it,been watching your Videos, and you are awesome.Im going to
Fry up some chicken tomorrow,with your recipe.cooked some tilapia fish today,using garlic,rosemary and oil and butter,and it was delicious,thanks,have a good one,
You and the Mrs❤❤❤
My grandma use to clean her pans in a hot fire. She was raised in the south and my mom taught me the same way but I use my self cleaning oven and clean them every winter.
My mom always taught me to use lard to season. She'd have me do this 5 times. *rub your cleaned pan down with lard. Put your greased pan upside down in the oven at 400°- 450° for an hour or 2. Take it out each time and cool it upside down slowly over the pilot light of our gas stove, about 30 minutes. Then, wipe it off with a clean tea towel and repeat. After the 5th time, your pan is perfectly seasoned. Rinse in hot water, wipe dry.*
I still do this, with my cast iron. I do use dish soap or a brillo pad on them gently, if they get a little sticky. Never use vegetable oil, though. I prefer lard, coconut or good olive oil. You can reseason it if you get down to the metal though. Just once to maintain the non stick ability of a well seasoned pan. My mom would be 100 yr old now and my grandma passed at 86 yr old back in the late 50's. So to my figuring that would put this way of seasoning way back to before automobiles! Hehehe. Anyhoo, a long time ago.
I can remember her big black Monarch wood cook stove. It had a lot of nickel on it and a big Windjammer Ship on the oven door and she kept it spotless, just like new.
That cook stove was their only heat for about a 900-1000 sq ft house, in southern Wyoming. That is depending upon rather the door to the formal dining room was open or not. A simple house It was always toasty in the winter.
It was a grand little house my granddad built for the two of them when he retired in the 1940's. Just 4 rooms and a plumbed bathroom with a big claw footed tub.
I'm near 80 now and I hope you enjoyed a little bit of my memories. Thank you all for letting me share. God bless you!
Got my first lodge cast iron skillet and this is the best video I've watched on how to clean it. Seriously though, my eggs and bacon have never tasted better! Thanks for sharing your tips Cowboy!
I’ve used a good quality heavy duty paper towel for seasoning. Never had a problem with lint. Nothing really sticks to the pan.
Thank you for this useful information. In 2024 I bought my first cast iron and this is really the first quick no nonsense video on how to clean after using it. Showing it as an example.
I bought my very first cast iron skillet last month & I'm loving it so far. I sure do appreciate your tips & tricks. Thanks:)
Cheryl, thanks it will last forever if you take care of right
It's like I'm listening to the grampa I never had! Awesome
Thanks for watching
"OLDER UNCLE"....I think is what you meant to say...LOL
But when cleaning your cast iron with the Beagle method make sure the pan is COLD .
LOL!
LOL!
cold iron for live beagles
Hot Beagle, COLD pan. Hot Beagle, COLD pan. Got it!
The beagles name is
Coldwater!
Clean the pan with Coldwater.......😂
This man is a national treasure. Take care America
Recently got my first cast iron skillet and went with the 12 inch Lodge Pre-Seasoned cast iron skillet. I have been enjoying it a lot (made some bacon, egg and cheese with it for lunch). Glad to see that you are using the same hot water/hot cast iron technique that I have been using. It's quite effective and really gets out any food/grime that's stuck to the pan.
One of the best skillets around! The 12-inch is my favorite!
@@jerryferreira8960 about a year later from my original comment and I am still loving my 12 inch cast iron. It’s so versatile and you can cook so many different things with it. Recently, been doing Bone-in skin on chicken thighs which are great to do stove to oven. Meatballs, stir fry, pork tenderloin, breaded chicken breasts, sausage are all great on the 12 inch cast iron. Also like my 10.25 inch lodge skillet for burgers, steak and smaller portions than the 12 inch skillet. The 6.5 inch lodge skillet I have is great for skillet cookies.
Thank you! I have my great-grandmother's cast iron skillet and I know I haven't been taking as good care of it as I should be. This info will definitely help get it back in the fighting shape it deserves as it enters its second century. Thank you thank you!
My brother in law cooks with a skillet that is about 150 years old. Take care of cast iron and it will take care of you.
Amen to that
First thing I bought my new wife was a lodge set. Told her that she has to stay married to me until she wears out the lodge set. Pots and pans come and go but that lodge set is forever.
Hound Dog clean is squeaky clean! Thank you so much for making this video about a routine "simple" thing that is just something "everybody knows". I'm not a good cook and am just learning about the many virtues of cast iron, so I really needed and so much appreciate this video.
I USE A FAMILY HANDED DOWN 1908 WAGNER IT'S BEEN COOKING FOR 112YRS USED IT YESTERDAY FOR SOME STEAKS, STILL LOOKS NEW,IT WILL BE PASSED DOWN TO MY DAUGHTER.
Best iron is the old stuff
I keep my cast iron in the oven for storage. I'll take them out when I'm using the oven. Then once I'm done, I'll put a THIN seasoning coat on the cast iron, then put them back in the hot oven, turn off the oven and do that every time I use the oven. Works like a charm.
i tried that but forget to take them 9out most the time on the preheat and end up with 5 hot pans to move. maybe i should do a sticky note on the stove to remind me their in there.
@@carolinabeacher1558 Caught you red-handed.
@@carolinabeacher1558 Thing is, that really won't hurt the pans. In fact, if they've drawn up the last oiling, it makes a perfect chance to wipe a fresh sheen of oil on them.
@@sireuchre The point was they are in danger of hurting themselves, not the pans.
thats theway to cure a new cast iron item oil it then bake it fod want stick and it want rust--- an old army cook told me one time never wash a frying pan you ruin it allways wipe it clean store it next time you use the hot oil will take care of sanitation needs
I just bought a cast iron skillet and was looking at videos to make sure I seasoned it correctly. Originally I referred to the first video I ever saw on the subject from Buzzfeed. Then through the various suggested videos, I found yours. Instantly I subscribed.
Your channel is EXACTLY what I’ve been looking for! Praise God for your sharing of your knowledge and wisdom. I love your personality and teaching style.
Thanks again!
Thanks so much for watching
buzzfeed is cancer.
Bless your heart it will take ten years to get that stupid thing the way it needs to be. Little over ten years ago my husband bought me a whole set new. My advice is find used ones that have already been broke in.
Here is a word of advice, what he is doing is not a true "seasoning". What he is doing is great to protect the seasoning, prevent rust, and maintain the anti stick properties of the pan. A true seasoning should probably be done right out the box, especially if you bought a cheap pan, and then maybe once a year. Unless you feel like it is losing its anti stick properties, and/or you start to see slight rust or discoloration of the metal. A true seasoning is heating the over to 375. Covering the entire pan in a thin coat of thick oil, typically lard, or something in a more solid form. then bake for 1 hr upside down. When the hour is up turn the oven off, and let the pan cool inside the oven. (I typically do this right before I am going out somewhere, time it so the hour is up when I am ready to leave, then turn the oven off, when I get home it is all done, also I sometimes try to do 2 or 3 pans at a time to be more efficient). If the pan is really bad this may have to be done multiple times, but the biggest trick is to not put to much oil on it, you can always put it in a second round if the first one wasn't enough. You know it is good when it looks just like his pan did after he did his stuff. Doing what he did is great to keep that pan good as new, but if the pan is already damaged doing it this way will bring it back to new.
@@kingkevin267 Thanks Kevin. Bought various cast irons from Lodge. Lodge come preseasoned. I'll do so when needed and after much use. Aside from lard, what other forms of oil do you use to preseason? When folks mention Flaxseed Oil, is that the flaxseed oil people buy in a nutrition store. I heard that works really well. Thanks for feedback if you can. Happy Holidays.
Thank you! I finally learnt how to maintain my cast irons.
I reheat the water in a kettle rather than ran water of the faucet, water is precious we should not waste it.
Mine are now 48 years old and used constantly. Never ever use detergent, just nice hot water. If it is bad baking soda. Greetings from New Zealand
Thanks for watching
Tineke Williams-Dish detergent is fine to use on cast iron if really greasy or smelly. Just don’t soak in water.
48 years worth of seasoning? Yeah a mild dish soap couldnt even damage that surface
Not that you really need it for cast iron
@@ghengisswanson3923 no the soap becomes part of the seasoning.
A non-plastic brush (made from coconut for example), there are also sponges that are made of shredded plant-fibers that are actually more absorbant than plastic. It's better for everyone's health, especially with a hot relatively rough surface like cast iron. nobody wants to eat a credit-card a day of plastic...but we mostly do.
Thank you soo much for this show, we started cooking our own beans again because of you
I just subscribed and I'm not even a cowboy, nor do I have any cast iron cookware. lol
but for some strange reason..seems satisfying to watch!
Glad to have you hope you enjoy
Get yourself some cast iron and toss out that non-stick cookware. (CANCER!)
Yep
+Cowboy Kent Rollins I just cleaned up 3 cast iron skillets that belonged to my mother using your method. I gave one to my middle son for his new place. He named the skillet Margaret...after his grandmother.
Tell you what, your boy will learn to love that skillet. When I was a college student some 40 years ago I got a 8" skillet. My roommates and I had other frying pans made of different metals. Most of them didn't last the test of time except my cast iron 8" skillet. I still have it today and my wife and I still cook out of it. We both love it. If I had to grab a pan out of the kitchen it would be my cast iron skillet.
Since he named it after your mother, his grandmother, I'm certain that he will keep it for a very long time.
This was a really good show!!! Packed with really useful tips, short and sweet, good for someone (like me) who is seasoning her cast iron right now, and needing the info!!!
I am vegan and so don't usually come across the really hard to scrub cookware from the animal protein, so when I clean my cast iron, I just put it under the super scalding hot water, being sure to rotate the pan so the water doesn't "rinse a hole" in the seasoning, and while I'm rotating the pan, I only use my fingers to feel for what food is still stuck on. Usually the little bits are right at the corner of the bottom and sides of the pan, which I just wipe out with my fingers, and sometimes I need to scratch the food off with my fingernails, but only very slightly and the whole job takes one minute, it's super fast. It works really well, and my only concern is whether my pan is adequately seasoned, since the hot water can really blast away the seasoning if I don't rotate the pan under the water. I noticed that your pan didn't seem to get that effect under the running water, so your pan seems perfectly seasoned! Even with the hot running water's ability to melt away my seasoning, my seasoning is still holding up great while cooking, thank goodness. Except for a 7" hole in the middle of the pan, when I foolishly poured steak marinade in my soy curls while sauteing them. Man, the steak marinade ripped the seasoning right out and it's taking a while to restore it now!!! But, it's getting there.
The last time I seasoned my cast iron pan, it was smoking, and I wasn't sure if that was right. This time around I backed off of the heat only slightly, and bypassed all of the smoke, so I got it just right and I super appreciate you saying something about the smoke, because between the two similar temperatures I used to season my pan, I didn't know which one was right. Glad to know that the pan shouldn't be smoking, which is also nice because who wants to have to deal with the smoke?! Great show, thank you for being so informative!!!
I’m a first time user of cast iron skillet and I love it and I really appreciate all the tips and recipes, thank you mr Rollins
Glad to help and Thanks for watching
Cast iron is awesome. Once you get some favorites you will reach for those before any other pots or skillets. Save your stainless for your spaghetti or lasagna sauces. Toss any non-stick, it is useless really.
M 3 thank you, I really appreciate it 👍🏼
@@user-mv9tt4st9k yep, only cast iron for me!
"It was some sausage and some eggs, whoo, wish you woulda been here."
Yeah, that's worth a sub.
Howdy Cowboy Kent! I've received mixed answers, when I asked others about cleaning one's cast iron. This method is by far, the best! I've been practicing this method and I have to say, it's the best! My 12" skillet is so pretty and ready to go! Glossy black and real slick! Thanks for the great tips!
Been using the same 10" cast iron skillet for nearly 30 years. I only "clean it" if there is stuff stuck in there that won't easily wipe away. I let the pan cool off while I eat my eggs, add 1/4" of water, then heat it up to a boil. Whatever was stuck comes right off. Let it sit a minute, and the hot iron will dry the pan on its own. Then a few drops of oil, or a dab of butter, or a plop of bacon grease, and swirl it around the pan. Done.
This process has worked for decades with the same pan. Never an issue.
been doing the hot water to hot iron for years and years... and years... no ill effects. great granny did it just the same with these exact same pans i got. she parboiled the water till it was just hot but not super hot.
Something I use at work to clean rust of the inside of a cast iron pan is salt. It is soft enough to tackle heavy buildup rust and leave a smooth finish. Then add oil and heat to 400 degrees
You just helped me bring back a iron skillet I thought was a goner. Salt and some water worked like a champ. I cooked some pasta sauce in it and thought I totaled it. I'm seasoning it now. Welcome back country fried potatoes and onions
James pryor just an fyi you shouldn't cook acidic food's in your cast iron 🍳. It's okay to do it once in awhile but I've hears the acidity causes the rust.
@@brandibigelow3937 I think the acidity strips the season off and then moisture in the air causes rust, make sure and dry and reseason after something acidic.
@@brandibigelow3937 wrong... use my iron for everything. Gets acidic on a regular basis. Spaghetti, tacos, chili, soy sauce, marinades, red wine etc etc.
My pan is 27yrs old, looks brand new.
U just dont know how to take care of an iron.
If you season it after like you should, you can cook anything you want. Put the work in it, get good food out of it.
I’ve yet to have anything stick to our iron I can’t clean with a just bristle brush and hot water. I prefer shortening for seasoning. Some of our irons are over a hundred years old and we still use them regular. Gotta love that iron!
Thank u Kent Rollins and crew! Been watching your videos for a couple years now and love every one of them! I appreciate your efforts to keep some old traditions alive- including God, Country, and our Veterans. Keep it up and God Bless you and yours!!!
Thank you for showing us how to do this. I've lived in a house with a cast iron pan since I was little but never could catch how to take care of it! Now I'm gonna have to buy a handful of these pans so the good cooking can go.
Buy crusty vintage ones with a nice ring to them and give them a strip and re-season (I use the heathen Easy Off overnight, and slow low-to-high temp grease methods). You are welcome.
Do not use easy off on cast iron pans
Chain mail “scrubber” works great, doesn’t scratch, removed burnt on particles.
If you need chain mail to clean , your not seasoned right. All ya should need is a brush.
@@arrrgonot7801 my pan is perfectly seasoned and rarely does anything stick. I do have a brush which, along with hot water, usually does the trick. But once in a while a stubborn piece or two needs a bit more help and the chain mail takes care of it in a flash. No real scrubbing required just a quick pass or two around and its gone!
Made a batch of your Bread Pudding and Whiskey Glaze Sauce this week !! You wasn't lying Kent , best thing ever. I promise ya !! Thanks for all the tips .
It is the best thing going, thanks and its my favorite recipe in A Taste of Cowboy
Randy Lawless , skucks, your making me hunrgy!!!....
Just want to take the time to write to you my grandmother died before I could ask her how to seasoning cooking and cleaning it the cast iron your videos are a big help and great menu's for the family and friends when they come over for a cook out on the open fire thanks again god bless
Joe b from pa
Allways happy to see Kent on UA-cam.
Thanks for watching
"That's Oklahoma for that much" is my new favorite unit of measurement
Thanks Kent! That's one of the best demonstrations I've seen. 👏🏾👏🏾👏🏾👏🏾👍🏾👍🏾👍🏾👍🏾😀
Thanks Robert
Thank you! I bought a cast iron skillet and have barely used it because I'm so afraid of messing it up. I figured cooking bacon wouldn't be tough, but now it's sitting there waiting for me to clean it, correctly! Thank you! You'd made this very simple.
Can you show us how to make cackleberries/rooster bullets?
I bought a cast iron skillet a few years ago. Love it. No more teflon for me. I was always told not to use hot water as it takes the seasoning off just use lukewarm water. What's up with that?
Best cookware ever
how do you remove hot olive oil stains from the cast iron?
Same here. I'm a total convert. Teflon sucks.
@@jefffuehr366 a drill with a wire wheel brush?
I love this guy, very likable and friendly, good information. Thanks!
Thanks for watching
Kent Rollins is definitely my favorite cooking UA-cam Channel.
This is the same way I've been doing it. Love my cast iron and use it every day.
Nothing better to cook out of
I like Kent and his family. They live the type of life I love.
Thank you for watching
This is just how my parents did, how I do it , and how my children will do it. Great video ol' boy !
Thanks for watching
Why do you wear a hat inside your house ? Seems out of place in a clean kitchen, especially when you're cooking. Do you know how to clean Le Creuset's pots and omelette pan ? Bring them back, they're a bit stained. Thanks in advance.
cooryjookit This is the way...
@@corryjookit7818 its part of the channel theme
Love your heart and knowledge Bob! Thanks for making a positive impact on our families health.
Just what UA-cam needs..
Southern hospitality.
I have always used crisco on paper towel . Excess oil makes it gummy . My mama even used lard .
This guy is the Bob Ross of cooking
Spot on.
Oh that's not a good thought make me want to vomit.
Keep that shit in the closet.
@@bobdog7529 what...?
Happy li'l fire there. :-)
That's high praise.
Thank GOD for Cowboys like you. GOD BLESS YOU AND YOUR FAMILY.
I have a collection of antique Griswolds, that I cook with every day. If yours are just hanging on the wall for decoration, you're missing out on the best cooking surface you could possibly ask for. I agree with Kent, when you go to your reward, your kids won't care what happens to your teflon coated skillets, but those in the know, will fight over the cast iron. I'm not looking to start an argument, but I've been cleaning my skillets with (GASP!) stainless steel wool, since way before there were youtube videoes. I also don't get complicated with my seasoning process; I'm simply patient, and I fry plenty of bacon and potatoes, clean with steel wool, heat-dry, repeat. I never allow soap or detergent to touch my skillets, my cooking surfaces are as black and slick as a polished black onyx, and I can fry an over-easy egg without adding a drop of oil.
Thanks Chris for watching and that old iron is the best thing out there
Thank you so much for making this video. I grew up in a home where we used cast iron skillets but when I left home I never did, that's about 20 years. Saw some Jim Beam cast iron skillet at Burlington Coat Factory and they looked perfect for making grilled cheese sandwiches. Now I don't think either of my parents seasoned the cast iron skillets maybe my father did because he is from the south but honestly I hadn't ever heard of seasoning an cast iron skillet until recently. So your video helped alot and most importantly thank you for the advice TO NOT place hot cast iron skillet in cold water. Who would know this if you were never told. So truly appreciate your video 👍🏽
Glad to help Anna and Thanks for watching
I couldn't imagine life without my 2 cast iron skillets. I cook darn near EVERYTHING in them. They were my Grandma's, then my Mom's and now mine. I learned to cook using these pans. My only disappointment is that we weren't blessed with children (the nieces/nephews have no interest), so don't know if another generation will get to love them as I do.
I hope so they are a treasure
I'll take em!!! And treasure them, and pass them to my daughters! LOL
Wow!!! Have always thought about gettin some iron but have never seen anybody talk aboiut caring for it, till now; thx so much for this valuable info