Cast Iron Skillets: Everything You Need To Know - How To
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- Опубліковано 9 лис 2019
- Stephen Muscarella from The Field Company explains everything you need to know about using a cast iron skillet (but were afraid to ask).
Stephen dispels the myth that you can’t clean your skillet with soap, talks about the environmental benefits of cast iron cookware, and walks you through how to correctly season a pan with grapeseed oil. Finally, Stephen demonstrates his tips for cooking staple dishes in a cast iron pan.
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As a man who’s used the same cast iron skillet and wok for the last 10 years, I can tell you my care and maintenance routine. You want to “season” a new pan with an oil that has a high smoking point. Simply coat the entire cold pan using a paper towel and oil. Then heat the pan slowly over med heat, then let it cool. Do this a few times over. This should provide a nice base coat and ensure nonstick quality. After cooking proteins (don’t cook acidic foods as they can ruin the pan) I simply take the hot pan and run it under HOT water and scrub out any excess residue with a brush as the water meets the pan and creates steam, it will help lift anything left in the pan or wok. Don’t run a hot pan under cold water, it will crack. If there’s any tough grime, use coarse salt and the brush and more hot water. Soap will remove the oils from your pan, which you don’t want to happen. After cleaning, wipe any water off the pan and reseason the ENTIRE pan inside and out with a little more oil and let it sit for the next use. Don’t leave water on it, it will rust and the oil will help prevent that from happening. Thanks for reading and “LIKE” this comment so others can see it too.
Tim thanks for this! Question, when you do the re-seasoning after cleaning do you place in oven? Or just over the burner? Also what temperature do you use for the seasoning?
I forget where i saw this some someone geeked out on seasoning and actually figured out via professional chemist that contrary to popular opinion we should be seasoning with a low smoke point oil (cooking to a higher smoke point oil for the type of cooking), as it is the smoking/burning on that is the seasoning so no need to go out of ones way to get high smoke point and have to use a lot higher heat. It does seem to make sense though when i think about it if our goal is basically carefully burn oil into the pan why not use low smoke point and make life more easy. Personally after i just go with low smoke point rather than the rape seed.
Spot on good sir
@@RainCity3rd not RAPE seed... GRAPE SEED. Rapeseed oil is for rubbing wood and will make you sick. Grape seed oil. Avocado, Flax and Olive oils are also high smoke point oils. Peanut is too, but tends to flavour the pan, and has allergenic drawbacks. The problem with low smoke point oils is that they scorch off with the higher cooking temperatures... the high smoke point oils form better, harder bonds with the metal, and don't flavour-taint the pan. The oils reach a polymerization temperature and bond to the metal, forming a very hard slippery smooth surface. Extremely thin coats work best and don't leave the " orange peel" appearance. Also, in oven-seasoning, do the pans upside-down on an upper rack and put tinfoil under them on a lower one to prevent any drips from polymerizing on the bottom of your oven. Many thin coats and frequent use work better than trying to slather it on and doing it fast. A well seasoned pan will last decades and more. If you use Flax seed oil, make sure the batch is VERY fresh, as it spoils faster, and is a bit of a " Brittle finish". it tends to flake off a bit in the early use... just keep seasoning with it in thin coats and it will fill-in. The more you use your cast-iron pans, the better they will work. Non-metal pan-saver plastic scrubbies are a life saver. Hot water, no soap, a bit of effort.... maybe a pinch of coarse kosher salt for grit. High-heat plastic or wooden utensils only. I steer clear of metal spatulas. No tomato or acidy cooking for about the first 10 uses or so to get your seasoning built-up. Always wipe dry after washing, then heat it up, reapply a bit of oil on a hot pan after cleaning and wipe it completely dry of oil again. Even that thin layer of oil helps retain and improve seasoning.
@@scottcrawford3745 uh rapeseed is just canola oil my man. Definitely used for cooking once the marking guys changed the name to make it more palatable.
All you noted is true sort of but not the low smoke point oils. It's very true for cooking but not seasoning. You went through the science but think about it. We are burning small thin layers to the metal. No need for high smoke point or at least no special need. The lower the smoke point the more easy and less energy, time effort we have in getting that seasoning. Then once it's a nice seasoned coating it no longer is an oil with a low smoke point by definition, so for cooking use whatever oil is appropriate for the cooking you are doing. Again, I thought same as you but I think the low smoke.point thing I saw on UA-cam from a guy feeling out on this topic doing a lot of actual research, talking with chemists etc. Personally it makes sense to me, but I think think basically the.motal of the story is just don't need to be picky with what oil to use for seasoning. Go with whatever doing spoil quickly and is cheap. As for the slight property difference between different oils I've not noticed a difference but I decided to rotate though different oils in case there is a slight difference, in which case maybe I have a slight compound seasoning, probably makes no difference though.
Also the soap thing is not true you can use mild soap it won't hurt good seasoning. Back in the day it did because soap was far.mlre harsh, containing lye. Dish soap now is much milder on the hands and materials. I don't use it as don't fine it's needed to get anything stuck on off, just hot pan water steams anything off fine.
Metal utensils are one of the best parts of caste iron plans. Don't have to be scared. A nice fish spachula is one of the best little tools in a kitchen, I've never noticed any issues from it. Cast iron isn't dainty cookware, this stuff is meant to be used and abused. People really overcomplicate it and just turn off so many people who think it's intimidating. They are dead easy. Your grandma and everyone before for hundreds of years used em on open flames. The key is just keep cooking with em!
He sounds like even he is confused.
박기준 or he’s just not used to being on camera
Damn look at u here
honestly this vid made me more confused than informed
Nagamon300 glad I’m not the only one 🤔
Ya the words are just super non-definite.
OK, so : you will have a skillet that sticks a lot, but you will have it for a very long time. Also, if you heat it too much, it will stay too hot for a long time.
Finally, it's not as heavy as these used to be. So maybe it won't be as durable either.
So maybe you have some hope of getting rid of it at some point and enjoying a less defective item. Or you could try to sell it to someone you don't like.
This guy just talks in circles
Nagamon300 totally agree lol
He sounds like even he is not convinced of the quality of his pans
It's the uptalk
Bassam karahjoli I have a Field and it’s worth it. So much smoother and easier than my lodge
Whenever I need to 'clean' my cast iron pots, I use hot running water and a plastic 'scrub' without soap to eliminate any leftover debris. Works just fine.
@@thegreatecb clown
Serious question: with your method are you not supposed to use soap and do you always have to do this vid everytime you clean it?
@@thegreatecb Animal products are the most nutritionally dense food you can eat. You simply can't get all the nutrition you need without eating them. Enjoy your supplement based diet (until your health fails and you have to start eating meat again).
@@gramblor1 @thegreatecb just enjoy the video and keep your wack ass preachin to yourselves, dumb fucks
@@thegreatecb Preach troll
Cowboy Kent Rollins ain’t none too happy about this.
He likes their pans though
@Jon Matz I saw his UA-cam video, in which, he reviews several different types of iron skillets.
man everyone is giving him a hard time! I felt like this was extremely helpful - not in providing one straightforward simple routine but in helping you realize it's more chill than the internet can let on sometimes.
Happy seasoning everyone! :)
But the title is called “everything you need to know”. That’s misleading if he isn’t going to confidently inform us on anything. He could’ve done a chill video on a live stream or something
One of the first things I bought when I moved out of my parents house. 12 years later I'm still using it and actually pride myself on my cast iron skillet. If I ever see one at someone else's house I'm always asking how long they have had it.
Talks 4 minutes about cast-iron non stick features.
Steak residue sticks all over the pan. "It's alright"
It was a new pan
and thats why they say season 3 times
I use castiron because when the apocolyse comes, my cast iron will double as body armor lol
Don't trust PUBG!!!
Pan Shot!
It’s fun to do bad thangs.
@@shalom8858 wanna smoke witd cigarettes
Gabriel Berki came here to comment this
I inherited a cast iron pan that my grandparents and mom used almost daily. It was crusted on the outside but the inside appeared clean. Nothing sticks to this pan, however there were rules. Never cook foods that were acidic as in tomato sauce in this pan. Frying was fine and to keep it clean cook your veggies in it. Especially, after using it to cook proteins that stuck to it, giving the veggies “ grandma’s flavor”. I did wire brush the outside of the pan and soda blasted it and discovered it was a Wagner frying pan, it was from the mid thirties early forties. Now that I’m sixteen driving a sixty five year old car I’m making eggs for my grand kids with bacon telling them about two old women who used to do it for me when I was their age in this old pan!
Awesome story, yes I bought one with that name, and he says they should last a life time, more like 10 life time if not more, with the right care. Cool story.
I inherited 2 (100+ year old!) cast irons. I would NOT let this man touch either of them!
Bro. You clean it with hot water and coarse sea salt. Get the pan wet then sprinkle coarse sea salt, scrub with a paper towel and rinse.
That won't wash away the "seasoning"?
TheMuddyOne No. Soap washes away the seasoning and gets into the pores of the iron.
@@RegularassDave Iron has pores?!
He's saying you don't really need to clean it at all and if you do use soap it doesn't actually 'hurt' the pan because all its doing is removing the oil which you can re-season anyway.
@@pdgonzalez92 So, it's totally fine to wash them? Just gotta dry them right away and then re-season?
The one genuinely good piece of advice he gives is at the beginning, where he says to use unsaturated oil. I still have the basic $20 Lodge skillet I bought in college, and at the time I seasoned it with Crisco, as was the style at the time (I also wore an onion on my belt). It really never did have a good season on it until I re-seasoned it with peanut oil.
Otherwise this is just confusing. Should you use soap on a cast-iron pan? Yes, you should, you don't want to taste the rancid remains of your steak dinner in your morning omelette 3 days later. Use a very small amount, don't soak it, don't use an abrasive scrub pad, rinse and dry thoroughly. It won't touch the seasoning.
If you're tasting rancid oils or fats if you don't use soap, you're doing it wrong.
Using mild soap can be acceptable, but should not be common as it will eventually ruin your season layer.
Instead, use hot water to wash the hot pan, wipe it dry while still hot, then immediately add some oil to soak in, wipe it dry, put it back on the burner and turn it on until the oil starts smoking. Remove the pan and cool it down. Then you're done.
Love this video. This is exactly what i do, and for the longest time i thought i was doing alot of things wrong. Just keep cooking and you'll find that sweet spot for each thing you create.
The taste of cooking in a cast iron is simply the best!
@1Me depends haha.
I prefer my steaks on a cast iron over a wood fire.
It's true. I just got one and the difference between my old non-stick and it is like night and day.
My kids got me one of your 12 inch skillets for Christmas last year and it’s just now becoming that perfect non-stick, slick as glass cooking surface I have been waiting for. Just USE IT! Cook in it! Avoid scraping the snot out of it and I avoid soap if at all possible. Like he said, it’s a marathon but if you’re patient you will have a skillet your grandkids grandkids will fight over when you’re pushing-up daisies. Grape seed oil is the way to go and the little 12 ounce bottle I’ve had for the last year is still over half full. It doesn’t take much! There’s nothing confusing about any of it. Use it and wipe it out and keep it from drying out by putting super light coats of oil on it when you’re done with it! Cast iron was all our great grandparents used and it worked great then and it works great now! Plus, the folks at Field are making skillets that are about 1000 times smoother than those cheap 20 dollar skillets-although I have one of those too and it is also super non-stick. (Just took about 3 times as long to get there and it weighs five times more)
Just bought my first field skillet, I have been using lodge for years, and I can say as a brand new skillet there's performs as well if not better than my old sanded down lodge skillets, the field skillet is amazingly smooth out of the box.
I see, you drank the kool aid. Just kidding, I’ve been considering a Smithey as well, 8” Chef skillet… and a Stargazer 12” skillet.😇
That is nice information to know about cast iron skillets and I have three of them in different sizes and use them when cooking certain dishes like breakfast, and also when making steaks, and other meat dishes. I got tired of using so called non stick pans and having to throw them away after two years of steady use or less.
"I think of seasoning like how you grow like a strong, a strong tree. The the strongest trees are gonna be in not as much light, they're gonna be blowin all around, they're gonna uh-learn that they have to be strong. And then they're gonna build into that... that level... so I feel, same thing that's going on with seasoning."
i agree
bruh bruh
🤣🤣
Words of someone who is truly knowledgeable on the subject
lol never thought about the bottom... mine does rust at the bottom sometimes
multiple verified bruh moments encountered
is this THE internet shaq? with the nice eyebrow?
Yo! I love your vids!
New video idea?
Here comes the SHAQ attack!
that tree shit was one of the largest bruh moments ive had in a minute
This is the most helpful video I've found. NO ONE else mentioned the difference between saturated and unsaturated fat on a cast iron pan. I've watched several videos and was left in confusion. This is the video I will keep on file. Martha Steward said to use Crisco (aka solid shortening) which I just looked up and it has some saturated fat in it.
As someone who’s spent hours researching online to try to find the perfect “how to” of cast iron, I’d say there’s a lot of useless information out there, and a lot of “tips and tricks” that are unnecessary.
My method isn’t the “be all end all”, I’m sure some cast iron aficionados could poke holes in parts of my method cause it doesn’t follow their cast iron religion or beliefs. But in my opinion the method below is just a pretty failsafe way, and it just works.
1. You don’t need grape seed oil. Yes it has a higher smoke point than other oils, but who the hell wants to spend $30 on a tiny jizz bottle of that overpriced shit just to fry a goddamn single egg. Vegetable oil or crisco works perfectly fine. I personally use beef tallow (beef fat) or crisco since that’s what my grandma used. (Don’t worry, once you heat the shit out of these pans it’s impossible for it to go rancid or smell or stink, so don’t believe that bs.)
To season a pan:
You can do this as many times as you want. I’ve found repeating this entire process 5 times is a good average amount to get a good base seasoning on your pan.
Place a sheet of tinfoil on the bottom rack of your oven to catch any oil drippings that may drip. Place second rack in middle of oven.
Place pan in oven and turn oven on to 200 degrees F.
Leave it in there for about 20 mins to warm up, it apparently opens the pours of the iron and the oil soaks in better.
Take the pan out and turn oven to 500 degrees f.
Use a lint free rag or those blue shop towels (they’re lint free) the guy is using in the video, you don’t want to season a bunch of cotton or paper towel fibers into the pan.
Wipe the inside and outside or pan with a generous amount or oil, prob like a few tablespoons, but not a giant pool since you’re going to wipe it all off anyway. Make sure you get the handle as well.
Wipe it all off top and bottom so it almost looks dry. Don’t be afraid that all the seasoning is wiped off, it’s still in there.
Place the pan upside down into the oven (so if any excess oil is in there, it drips off onto the tinfoil instead of pools in the pan). If you seasoned correctly there shouldn’t be any drops on the foil.
Leave the pan in the oven until it’s preheated to 500 degrees, once it hits 500, set a timer for an hour.
(There’s a lot of times out there, I don’t fuck around with time, or the temp, the last thing you want is a pan that isn’t hot enough or doesn’t get enough time in the oven and it’s sticky splotchy mess. 1 hour/500 degrees is the failsafe method for any oil. Is it overkill? Who gives a shit, it just works.
Why so high? As he sort of touched on, bringing the pan beyond its smoke point turns the oil into a polymer and sort of becomes one with the pan, which is what we’re going for. It won’t be greasy or oily after it’s cooked trust me that seasoning is just a part of the pan now.
Turn the oven off, Leave the pan in the oven till it cools down and you can repeat the process once the pan is cool enough to handle without burning through your oven mit. (Back to around 200 degrees)
To clean a cast iron after cooking use warm water, and a plastic scrubby, also a cloth, water, and some sea salt in the pan works well too since it’s abrasive and gets off stubborn stick on grease. Wipe it dry. And place in the oven for about 20 mins @ 250 to remove any hidden excess water in the pan. Others have just thrown it on the element to cook out any water in the pan. I just use the oven method.
After that before you put your pan away you can repeat the process by coating with some oil and throwing in your oven for an hour at 500 again.
I’m not sure if this step is completely needed, I’m sure you could go a few cooks without re seasoning, but my grandma did that shit every time and she’s had that pan since it’s was probably invented.
Reviving a fucked pan:
If you have a rusty ass pan. Throw it in your oven and turn on the self cleaning cycle and turn your hood fan and open your windows cause your house is going to stink. Make sure your cat didn’t sneak in the oven when you weren’t looking or he or she is 100% gonna be cremated.
Once the cycle is done and the pans aren’t lava, throw it in the sink with warm water, some steel wool and some sea salt and scrub the shit out of it, you can use ‘00’ steel wool for a finer finish but the main point is to remove rust and get it back smooth. Any old seasoning should crumble off, and you’re gonna get your pan back to a gun metal looking grey. Try to get it so all the rust spots are removed, you shouldn’t see any left once your done. (Don’t forget the bottom and sides the pan.) I suggest watching some UA-cam videos on this, more fucked your pan is, the more methods you could use.
Once this is done, dry it in the oven for 20-30 mins @ 200 to dry out the pan of water. Then you can start the seasoning process from scratch.
Hope this helps people, hate that there’s no consensus with this type of shit, was the most annoying part of researching online.
So this is my version which hasn’t given me any trouble and has worked every time.
Cast iron is a pain in the ass to maintain but the more layers of seasoning you develop on the pan the better the pan will be and the more used to the process you’ll be.
Oh yeah, last thing is apparently never cook acidic shit in cast iron, so no tomato sauces, or vinegar lemon juice type things since the acidity can eat away at the seasoning apparently.
Happy seasoning people
Nice work. Lots of good tips. One thing to add, not all cast iron is the same. Spend the money, its about $50 for a 12 inch. Probably the most durable thing you'll ever buy. It'll last a lifetime or more. Nothing compares to the sear you'll get with one of these.
The self-cleaning method for reviving fucked pans has the potential to fuck it up even more though. On thinner skillets, there is a chance of cracks and warps, which aren't fun. Using oven cleaner spray works pretty well, but it can be time consuming.
This was more helpful than the video itself
This gigantic post is why people don't like using, or thinking about using cast iron.
splintersoup THANK YOU, THANK YOU, THANK YOU! Agreed on all points.
Once I built up my seasoning enough and nothing stuck to it I was amazed. I have 3 different cast iron pans now lol Im obsessed
I grew up in the 60s with a cast iron pan. My mother always used one.
I never could get the hang of cast iron cooking, and when he said the clean pan doesn't need to be perfect, I knew my ptoblem. I always wanted it to clean up as perfectly as a stainless pan. I use enamel cast iron now, but I still have a pretty nice old cast iron pan I might give another shot at using.
his pans are great! Similar to vintage cast iron because they’re ground smooth. however because they don’t have the bumps a Lodge pan would the seasoning has less to stick to and will will take more time to season right. In the end they will perform better and hurt your wrist less.
I use olive oil to season, covers nicely and works great, very even on the skillet! I've never seen grape seed oil in Canada. Peanut oil is the best for deep frying and cooking, no tastes added.
How to clean after a steak: well...ummm...I guess... don't
LOL yeah that's called a dirty pan. All I could do was laugh when I saw that.
thanks, very informative, I'll be keeping the tips. I'm just in love with my iron cast pan!
"Do you want this flavor to carry over to your next meal?" Why would I want that?
Thank you for sharing. Got a question. After it is cleaned up and stored for a few days to a week, wont the surface oil attract particles and dust in the air? If so, how do we clean it before cooking?
You’re supposed to cover the cooking surface with a paper towel
Yep! I have over a dozen pieces of cast iron, clean and dry cast iron doesn't rust. You can just wipe out a dry pan with anything clean. Heat it up, put oil in it, cook and if your oil runs away from the hot spots on your pan like his did, your pan is too hot.
I never realized how in depth working with a cast iron pan/skillet/etc was
I always used cast iron just for tortillas
It's all I use
Please don’t listen to this guy. “A sweet and a savory pan.” Run a warm skillet under hot water and wipe the residue from cooking off. Warm the skillet over the stove with a few tbsp of canola oil in it, until it’s smoking, and wipe it all around the whole skillet. Wipe all the excess off and let it cool. Done. Boom. Seasoned. If a wooden spoon scrapes off your seasoning, your seasoning sucks.
Not using a stainless steel fish spatula would be a good start too.
Chandler Spires I thought the same thing-a wooden scraper should not remove your seasoning!!!
Eh actually if you don’t have a good seasoning the oven is necessary but if you got it pre seasoned and it has been seasoned ever since then you probably don’t have to.
How do you make a Cast Iron Skillet lighter outside of just making it thinner, which i would think in turn would make it less durable?
Just starting to use CI in my cooking
Just refurbished some older Vollrath pieces
Obviously you know far more me when it comes to CI cookware
I know cast iron fittings
Anyway @ 5:19 you used the residual butter to coat the out side of the pan
I was under the impression fat such as in the butter was a no go on the outside stickiness and congealing
Like that your product is made here going to have to get one to fill the voids in what I’ve got so far
Thank you
Wow a pan i never have to clean again! Thanks!
Seasoning is when liquid oils & fats are changed from a liquid to a solid. This is called polymerization. It starts at 350°F with most oils. Grapeseed, Canola, Sunflower, Safflower, Avocado, Crisco Shortening are all great options. You can choose your own temperature and length of time. Everyone should develop their own method.
simple talk but great knowledge and techniques
My equipment is supposed to serve me. This pan just make it seem like I am gonna have to serve it
I literally just watched a video on how to clean a bar skillet and then this notification pops up
thegreatecb fuck u pussy
Just rewatched. I feel twice as dumb as before. Thank you me.
He sounds like a high school student giving a talk in class
Agreed after this I will sell my stocks, but what works for me is to have the help clean them up and take care of the seasoning with a mixed battery of crisbee, avocado, flax...the whole gamut. Have them use the auxiliary kitchen so as to not be so underfoot. The cooking results are what all that hububs about!
To get out the burnt remnants of steak, use a bit of water and salt. Just use a wet sponge to basically scour the pan with the salt. It does wonders.
If there is alot of stuck food I will just add some water into the pan while it's still on the heat and simmer it for a few minutes then come back with a wooden spatula and scrape the area. For cleaning 90 percent of the time I just need a soft sponge and warm water, occasionally I will use a none scratch scourer but avoid it if possible. Put it back on the heat to dry/sanitise the pan. I've not noticed a massive degradation of the seasoning by using a gentle dish soap but just warm water works fine.
Got two old cast iron pans, into the fireplace to deep clean them. Worked great!
The moment he said he makes lightweight cast iron pans I knew something was off. I like my pans to have some heft so that it stays on the stove and to deflect bullets.
He seasoned the pan more than the steak! lololol
2 extra things I do that make castiron cooking easy:
1) Whenever your done cooking, put water in the pan and let it soak while you're eating
2) Cleaning with Rock Salt is good trade off thats more abrasive than kosher salt but less abrasive than steel wool
Good vid, helpful. Thanks, guys!
Me: imma go and go to sleep
Me at 1am: learning how to use/clean a pan
This truly was the wrong person to ask for intelligent, insightful information for cast iron care.
If you really want to know, just look at what the manufacturer suggests to do.
all this did was teach me how to cook an egg and some steak in cast iron 🤣
"Flavour migration"
I want whatever this guys smoking
Lol! Agreed! Flavor migration occurs when you haven’t learned how to clean your cast iron pan! Wonder what he calls food poisoning symptoms?
I can hook you up but its like at least 60/g
@@annek1226 I don't think its particularly dangerous to leave the residues in the pan. I can imagine that plenty of people back in the cast iron heyday used to do just that. Whatever sticks to the pan is at the very least well cooked and at most burnt into carbon black, so its probably quite sterile. My concern is whether that'll eventually form an uneven surface. I much prefer rinsing residues off and seasoning with just the residual oil to maintain the even surface.
@@Boyetto-san No, people never left food in a pan, they scrubbed it out with a scraper or a spatula or with some hot water, or coarse salt. Leaving residue is simply disgusted, unhygienic, and seasoning won't stick to lumpy carbonised food either, when it burns up next heating cycle it will have to be scraped off anyway.
Seriously I doubt thing guy had much real experience using cast iron.
@@adamr63 The guy makes cast iron pans for a living, and very good cast iron from what I've heard elsewhere, so I assume that there's at least some precedent for what he's saying. Eitherway, I'm not saying it's necessarily right to leave food residue, but back when people had no choice but cast iron, you can imagine that plenty of lazy people out there would've done just that and didn't necessarily get sick from it. I personally find it gross, but its not particularly hazardous when we're talking about burnt bits of food. And I say that because tiny bits of carbonized food WILL still season into your pan in smaller amounts as you're cooking with it, even if you rinse and scrape after use. It's just part of the way seasoning builds up over time from cooking.
Best video explaining about cast iron!
Oh. I never knew to season the outside as well.
Not necessary. Just keeping the pan dry will ward off rust.
How do you clean those towels? Thanks for the video!
Many prefer linseed oil, and actually the process to make linoleum is a pretty similar thing (without heat but with oxidation, actually a form of epoxy).
Linseed oil contains free fat acids, that's the good stuff here. I use the less expensive olive oil for the same reason.
Interesting!
Excellent video. Demystify oil rags please. What do you use, how often do we clean it?
What heat should be attained when searing steak on cast iron, a lot of people say High heat will cause a fire with oil, so my question is will medium-high heat be enough for a sear, or even a pan that has been set to medium for like 20 minutes just staying at medium
If you sear a steak, put the oil on the steak and not in the pan. All of the unused oil in the pan has no purpose and just amplifies the smoke and smell 🤷🏼♂️
👍👍
Totally. Also, season the board and not the steak.
Love all the comments about this being confusing, but the thing that got me is that he said more than once the benefits of cast iron is how it retains heat, yet his company makes tiny thin light weight pans which probably hold less heat that a big fat non stick
Avocado oil > grape seed oil
He seems like a sales rep that has only seen cast iron pans on sales sheets but was asked by the field company to do this video and this is his first time using them.
And can I store these in a humid space in the summer? I have very limited kitchen space so I would have to store in my sunroom which gets very humid in the summer.
Good video, I have my great grandmother's cast iron skillets from late 1800's and some Rena ware from the 50's. don't need all of these fancy culinary devices...just know how to use them. Thanks-
I just use mine everyday, clean with running water scrub a lil bit to remove debris and just throw it back to stove top turn the fire on until it dry out as simple as that, works fine with me. I use it to fry eggs and make some fried rice it doesn't stick at all. I guess the best way to take care of your cast iron pan is to just use it as much as possible.
On the part about dealing with flavor-migration (from one meal to the next):
This is why I have no less than FOUR cast iron pans. So, not just to mitigate flavor transfer, but also for the additional cooking surfaces, especially if I'm cooking for the whole family, and not just myself (less waiting).
you fancy, girl
My dad would clean his pan after a steak by de-glazing it! No bits stuck on the pan and a lovely sauce for the steak at the same time
At least we learned a non stick technique. That was new to me. Things always stuck no matter how much oil I used.
how often do you season a cast iron skillet?
Thanks for keeping the tradition alive :)
Is that a wood handle holder that slides over the hot handle to pick it up?
Ohh, so now we have a new expression for being lazy and not clean our dishes :D Its called "flavor migration" :D :D :D
So is lighter better for home use or restaurant use? It seems to me you would want a thicker pan for better heat distribution rather than thin, but there might be a reason that i am unaware of, maybe you might be too weak to pick up a normal pan?
Do we need to wash a new cast iron pan first before we use it
Thank you!
I bought a 10$ experimental one a couple days ago waiting to get broken in on my new gas top stove. What are the chances. Awesome timing
Mine cost £10 about 12years ago. You'll never need to buy another if you learn to clean it and season properly. Don't waste your money on really expensive pans.
Cook high fat foods on it, on moderate heat, sausages, bacon, burgers etc.
Wipe clean only for first 6 or 7 cooks. And you're all set.
Skillets are simple. Don't worry too much about them. They are literally tough as nails. (Hint: both are made of *iron*)
I use Dawn and a 3M plastic scrubbie. Sure, it wears away your seasoning eventually. But one new oil coat a year easily makes up for it.
Always dry on the burner, but don't leave it on for too long.
Easy to understand video. Thanks ❤️
Just treat it like any other pan and wash it with soap and water after cooking. After the pan is dry, coat the inside and out with a little bit of oil to prevent rusting. That’s it.
Do more cast iron!
It should be obsolete now that we have clad and disk bottom pans. The guy was also a novice making many mistakes.
when I am done with meat in the cast iron pan and there is stuff stuck. leave the pan hot add water, let it come to a boil. then lightly scape bottom of pan. pour it out. put back on heat to evaporate water. smear a touch of oil to hot dry pan. leave pan and turn off heat. let it cool down. been using mine daily for about 12 years
Same here. I cringed every time he said soap on the cast iron.
Most important thing - for seasoning, don't use engine oil !
Can i use palm oil or other oil, beside grapeseed, tq
Avacado oil is great for seasoning a cast iron pan as well..
Hang on... pretty much everything I have seen prior to this tells me that "seasoning" has to do with the nonstick layer and not flavor. But this guy is telling me "just leave some of that food in there for next time???"
This is also the first I've ever heard anyone say that wood will damage your seasoning. And they wonder why there is so much confusion over cast iron xD
I use a cast iron skillet almost every day. I use crisco,and steel utensils. I abuse the hell out of them. I laugh at people who baby cast iron? It's cast iron clean it with running hot water and a really stiff brush. Put it on the stove to dry on low heat, wipe it down with shortnig, let it cool ready to go again. I even cook with tomatoes in mine. Do be afraid . I have a 10" pan that I make corn bread in and it never sticks.
Ever since I started cooking my bacon in the oven rather than the skillet, 400 degrees for 14 minutes, I have considerably fewer grease burns on my chest, thighs, and genitals.
I'm a sexy boy you don’t??
What about grease burns on your incredibly large man breasts?
What Cast Iron Skillet can you recommend? I want to buy one to keep for the rest of my life. I would spend 100-200€ (110-220$) and the pan should have a maximum diameter of 35 cm (13.7 inch), because I have a Gozney Roccbox, that I want to use it with. Thank you
My last cast iron skillet, 10" in diameter. About 20cm I think, cost £10.
Don't spend alot of money. I've had it for 12 years. Works perfectly. learn how to season and clean it.
Edit.
It's a no brand basic cast iron pan from a local cookware, hardware shop. Like I say DO NOT PAY MORE THAN 20 EURO you're wasting your money.
Lodge Cast Iron is heavy, affordable and it is what I have used for decades. My mother has been using hers for 50+yrs.
Lodge pans rule the United States, but I'm not so sure about Europe. Just grab an AmazonBasics pan and you're set.
@@matthewpham9525 my pan has literally no name on it 😂 I bought it just for steaks and burgers and I bought the cheapest I could find, which was about $13 in usd. £10.
I've had a small (8") cast iron pan for more than 30 years, and it's a hand-me-down from god knows where. It was a wreck so since I live in a city and don't have anywhere to make a hot fire to "cook" the pan for hours, I used Oven Off on it, took it down to the original metal and found the branding on the bottom (surprise!), then had to re-season it. I have other, slightly bigger cast iron pans too but they are really too heavy for me to do much cooking in and now they look pretty bad since I don't use them enough to keep them "alive." What I want to know is how do you store cast iron pans so they don't rust or get too dusty or the season surface doesn't get sticky and all that--small kitchen too and half my groceries have to sit in the hallway since there aren't many cabinets and cupboards (we also have earthquakes so I am skeptical about hanging heavy stuff on the walls, don't want to get hit with a cast iron pan). I inherited a small cast iron dutch oven with little legs from my grandmother but I have no idea how to use it. I always heard you shouldn't cook liquidy things in cast iron--like baked beans or stews. So what would I use a cast iron dutch oven for. I'm not sure my stove could handle that pot anyway since the little legs would have to fit between the spokes of the burner grills (whatever they're called). I also heard you shouldn't use metal utensils with cast iron but I detest the plastic/silicon things (and cowboys wouldn't have had those things).
to all the professional criticizers it's not easy to "make a film" but it's really easy to "criticize" those who do.
You made this more complicated then it needs to be.
I love my iron cast pan more then my wife
This is ASMR
But, but….I am using refined coconut oil a.k.a. vegetable oil and my pans are just fine. Grapeseed is very expensive. Vegetable oil’s smoke point is 400 to 450°F. I bought several Field skillets (4,6,8,10) and I loved them!
I’m from the Philippines and what we have here is refined coconut oil.
Steve, I'm not a rock star or anyone famous on UA-cam. But i have the Griswold, Wagner, Lodge and Field. And the Field is the best darn cast iron skillet ever made...
that metaphor about the tree, i got that
Does anyone recognize the brand & model of the pan he is using? I've been looking for something similar that's available in Europe, but can't seem to find anything other than brands like Lodge.
It's his company's pan, Field skillet.
Mine is sticky in some spots and like no seasoning in other spots. Help!