Cast Iron Buying Advice | Everything You Should Know
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- Опубліковано 7 чер 2024
- Essential cast iron buying advice for cooks of any skill level. Cast iron cookware is simple, must-have kitchen gear - here's how to figure out what kind of pan you really need.
See our list of the best cast-iron skillets you can buy right here: gearpatrol.com/2019/08/03/bes...
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In some instances, brands have provided access to, or loans of, the products included in this video. - Наука та технологія
So informative and to the point!! Thank you!!
While we have no legacy cast iron, we are passing on our legacy to our daughter who also loves it. Both seasoned and enameled. We really love Lodge and are getting more. The heavier pan seems to have good heat retention, it seems a lighter pan with less heft would not have the mass to hold heat as long. Completely happy with the cheaper Lodge, "the cast iron cookware for the masses".
We also have a large collection of enameled. They are mainly for medium heat, long cooking dishes and excel at the acid based sauces that ruin the seasoning on bare cast iron. Anything you would cook in a crock based slow cooker works great with enameled cast iron. We have both types and and use both, based on what we are cooking today! Love our cast iron!
Apparently People don't appreciate good stuff, they need shiny quick fixes, the info here is so well presented. thanks
Perfect! Thank you!
I appreciated the information. Listening to you makes me really appreciate even more the old schoolers, usually from the southern part of the USA, who have lived and grown up on the cast iron tree, so to speak. Their knowledge has proven for me to be the most educational. Also there is a deep reverence for all things cast iron. An example of this can be found on the UA-cam channel, Cast Iron Cookware. Here you find a person who lives, breathes, and loves cast iron. Thank you again for your helpful insights.
Old-school is absolutely pretty hard to beat, but Will Price is our resident southern cast-iron expert, having grown up in Atlanta and worked for cast-iron makers for several years. He could certainly go on for days about cast-iron cookware - he's done it before...
Gear Patrol Thank you so very much for the additional information. It is greatly appreciated.
We have a small cast iron pan with a machined surface that we've always used for everything. Recently, I decided to strip it down to the metal, it took several weeks to do this, literally removing a quarter inch to half an inch of carbon from the pan (mostly on the outside and on the rim, the bottom was always glassy black). When stripped down, I could read "made in Taiwan" on the bottom. It was no doubt a bargain basement pan most likely from the grocery store that my parents must've picked up in the 70's yet with it's machined surface, it's far better than any of the gourmet cast iron frying pans you can buy today. I would suggest scouring garage sales if you want cast iron pans.
be careful without knowing history of the pan. a lot of people have used them to melt lead and so on
What a knowledgeable person
The cheaper Lodge has more thermal mass and has no trouble with food sticking. Use the proper technique of preheating the skillet, add fat, then add food and let it sit until it releases. I've never seen a video comparison between Lodge and a more expensive brand where the Lodge had food stick worse. Nothing sticks to my cheap Lodge or Victoria cast iron. Yeah you can pay more for a more aesthetically pleasing skillet, but there's no appreciable performance improvement with a completely smooth interior.
I agree with you 100 percent! I have vintage Wagner’s , Griswolds, BSR’s and a few vintage Lodge skillets, and they no different in performance than my modern Lodges. I also own a few Field skillets and a beautiful Lancaster Pa skillet. Even though they are exceptionally made, they still don’t beat the Lodge in performance. I laugh at how these UA-camrs make videos about smoothing out a lodge to make it more nonstick. All you have to do is COOK IN IT! Lodge is the most underrated cast iron cookware out there that is actually just as good if not better than the pricier competition.
not a damn thing wrong with a lodge cast iron pan... works great lasts long and seasons well.
Spend some time and find some vintage pans like Griswold and Wagner.
Polymerization is far more than “having the moisture drawn out”. It’s is a complex reaction that totally transforms the oil.
Stargazer 10.25" $85, machined beautiful pan
love mine, ordered it right after their KickStarter ended. Took for ever to get but so worth it.
if you think your pan is a bit rough, you can actually sand it down and reseason
We could do a drinking game with how many times you say "and so on and so forth".
wait now, buying "a" cast iron pan... I have 9 now.. LOL
You can make biscuits in a CI skillet also...you left that out!
non-enamel cast iron has a temperature cap if you don't want it to warp
Enameled cast iron typically has a lower temperature cap than non-enameled
i'll believe any man who mentions cornbread as a serious food twice
Cooking with cast iron is kool cause its casted with iron and you cook on it.
The most hard choice in cookland for me 😢
Can you season the cast iron with a butter? Does it work?
it would work with Ghee I think. To solids in butter would make for a flaky seasoning so no on butter.
...so on and so forth.
Seems to me when he says pre- seasoned, means it's coated with teflon. Not good for your health. You want a pan without "pre-seasoning". Just a plain cast iron skillet!!
Preseasoning it’s heating it and oiling it. No Teflon
All mine was preseasoned I don't see the issue on weather you do it or they. All I have to do is give it a good cleaning and get cookin'
Fyi you don't use soap on cast iron, don't listen to this guy a lot of information you have given is wrong
Not true. Modern dish soaps do not ruin your seasoning.
Soap is fine. I'd rather cook on a clean pan then a dirty one.