What Are The Disadvantages Of Cast Iron?
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- Опубліковано 25 лют 2024
- In this video, Mr. Cast Iron discusses some of the disadvantages of cast iron cookware. We often only mention the benefits of cooking with a skillet or pan in the oven or grill. However, a few disadvantages are what may happen to the seasoning if it is washed in a dishwasher. To care for our cast iron, we must keep it clean so rust can be an issue. It is heavy, too. How many disadvantages can you name?
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thank you
Great video mike thanks for the info have a great week 👍
Thanks, you too Nate!
Not enough disadvantages to matter. Thank you for sharing this with us, Mike. Stay safe and stay warm
You got that right Sean!
I got one for ya Mike, have you ever seen a RIW skillet? I hadn't but it was cheap and crusty at an estate sale. I liked the late 1800s to early 1900s design and it was light. I was expecting to find a gate mark but no. After some research its a Rout Iron Works from St Louis. I made up this big story about settlers buying lighter cookware before going west. My wife was very taken with it but I had to come clean. I couldn't lie to the cats.
I dont use Teflon but have stainless and carbon steel as well as cast iron cookware. sometimes food sticks on my cast iron but clean with soap and fry up taco shells after the drama . my 11 year old son cooks scrambled eggs in ci with no sticking. id say developing a cooking technique and proper cleaning would be the disadvantages. I wont use Teflon so ill keep improving on my technique. love CI
i have a question: is it safe to bake a cast iron with lots of carbon crust and dust particles in the oven with oven cleaning heat on in order to turn the carbon into ash? im having a hard time cleaning the carbon specs off one of my pans and want to start over with seasoning it. we bought it used from goodwill
Can you help me? I got a nice Wagner #6, cleaned it with oven cleaner and there was some rust. I soaked and scrubbed it in a 50/50 vinegar and water solution for 15 minutes. I then cleaned it with dawn and a scrub brush, dried it and immediately covered in in beef tallow and set it on 450 for an hour. It came out dry as a bone, looks like there's no seasoning and it developed a coat of rust. I'm not sure what to do? Thank you Sir!
Despite what people say about "even heating," cast iron is anything but. It's well known that any pan can have hot spots and cool spots.
Appreciate you. Best Always
Thank you, too! I sure appreciate my friend!
one disadvantage i know of is it cant be used on most glass or smooth cook tops without it cracking the range surface, other than that it, it is pretty versatile and useful in wide range of cooking surfaces
I have never heard of such damage. Have you experienced that? Sorry to ask if you had troubles.
not yet because i dont tend to use heavier cast iron on glass tops just because with the weight and heat they can have when used i wont risk it
You’re right about being heavy. I tore my Bicep distal tendon on my strong arm. Well trying to lift that weight with my left arm wasn’t easy. I’m all good now though
Oh, man! I’m sure that was painful, but I’m glad you’re doing better now.
@@MrCastIron There was a time when I was 200lbs of twisted steel, and sex appeal.
Sorrowfully, the twisted steel part not so much anymore. 😉 😇
The handle gets very hot. I am unable to move the food around & it is very hard to get the food onto a plate as well due to the hot handle. are there any tips to keep the handle from getting very hot when cooking? also what is best to hold the handle with when it is very hot? thank you very much.
they make cloth and silicone handle covers they work great lodge makes them
Yes Lodge makes some that we use. Here’s our link to the ones you can check out. amzn.to/42VUUtM
@@windzer thank you
@@cheesecakepie1 just don't leave them on while your cooking it's burns them up guess how I know lol
@@windzer o.k.
I would say the biggest disadvantage is the lack of information and bad information. A seasoned piece of cast iron is very low maintenance. If the Skillets were really hard to deal with we would not have gate marks. We would not have Wagner outer heat ring we would not have Griswold's slanted. Moving up Through the Ages BSR Iron Mountain one notch up to three nights. We would not be having these conversations if they were fragile too high of maintenance . The reason that we discussed them at 100 years is because they are worth the effort. If I have a daily user contrary to what you in my personal use a daily user will not rust in a week are 2 weeks or a month imagine if you went on a vacation with an extensive cast iron collection for a week it would end the word vacation. Worst case scenario you would have a few specs wipe it down uses normal and you're good to go. Not attacking you I actually love your content because you're not fake. Yes I use metal spatulas LOL same as grandma 80 years ago. I love your channel keep up the good work
It can have hot and cold spots.
I kept thinking what were the Cons and you'd read my mind. Nice Vlog Mike., You forgot, it Hurts worse when your wife hits ya with cast iron!? 😆
True story! We don't need that, do we?!? Lol! Thanks
@@MrCastIron no we don't! Lol
One major con, is if more people used CI, there would be no need to pay for gym membership to pump iron, gyms would close. More unemployed, economy gets worse, on n on…🤣
It's really not that heavy lol
If it falls on a hard floor, it may break.
Yes, that is true. I had one not too long ago fall off of my workbench and knocked a big chunk off of it.
And if it falls on your foot, it may break it ;)
Lol! That's right!
You get to worry about what's going to happen to it after you're gone. I'm old, I'm going to worry about something even if I have to imagine something.
Lol! I hear you! There's no need to worry about it, though!
@@MrCastIron I don't know about everywhere but, I watch cast iron come up for sale and even the little bit that is priced cheap doesn't sell. I think it used to be the newbies wanted the vintage stuff but, I think now they buy the Field, Finex, Stargazer, Staub, Smithey, Le Creuset, there's a bunch of boutique stuff if you look. The most recent pans I bought were #6s, a Griswold for less than $10 and a Wagner for $12. I thought about them a few days before I contacted the seller.
I can think of another. Bugs love oil. So if you got a dirty kitchen with a pest problem, putting a pan coated with oil in the cupboard is like a free buffet for them.
Great point! That could be a bad deal! Thanks for sharing this with us Eric!