Cast Iron in its Native Habitat: Operating a Cookstove (and frying potatoes)
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- Опубліковано 28 лис 2020
- My Patreon: www.patreon.com/user?u=19715027
In this video I go into a little more detail on running a wood cookstove while breaking in some newly seasoned pans by frying potatoes. - Навчання та стиль
Wood stoves leave the most wonderful scent in the house that can't be replicated.❤
I grew up in a farmhouse that, when my parents bought it, my mother insisted dad put a woodstove in the kitchen. Space limitations allowed for just a two burner but omg the meals that came off it! Mom grew up with all the modern conveniences so she was a self-taught woodstove cook and had quite a knack for it. 45 years plus and I can still taste the slow cooked roast with fresh from the garden onions and carrots with homemade egg noodles. Not to mention the buttermilk biscuits to go with it. Oh boy! Thanks for sparking that memory, Muddy!
Glad I could bring back pleasant memories. :)
@@TheMudbrooker Howdy sir ,,
Can you do a extended video on your make, model, and inside measurements of over and how big a turkey and chickens and
Roasts and what size dutch ovens will fit nicely in the oven and can you talk about color and is the color made with something other then cast iron..
That would make a great video.
Thankyou sir, your country fan.
Oh, can you talk about the style of stove and please mention the overall length and width and height of stove.. Thankyou sir.
Those are damn cool memories ❤️
Mmm mmm, there's nothing better than cast iron fried potatoes.
They're some tasty.
Thanks for shows us how to do this. I know it sounds easy but just seeing it done makes more sense to some of us.
It's not really hard but it does take a while to develop a feel for it.
Very nice to see a wood stove in use. I love them.
They're a good thing to have.
Both of my grandmothers, grandfathers, aunts, uncles, my mother and my father were from a time when the only option for cooking was a wood stove. My maternal grandmother was the penultimate mistress of how to temperature regulate a wood stove (she had a modern range by the time I was born but she still had a wood-burner stove in the cabin). In a wood fired stove oven she could bake the perfect bread, cake, pie, or cookies and keep perfect temperature regulation. I learned some skills from her on a wood fired stove (useful when I was in Boy Scouts and one of the cabins we occasionally used had a wood fired cook stove) but I think few people - unless they cook on a wood stove on a regular basis could match her skill.
Thank-you for the video.😊👍👍
I'm getting the hang of it again, pretty soon I'll work myself up to baking.
Makes my heart feel at peace watching u cook on that stove. Brings back do many wonderful memories. Thank You.
Glad you liked it. :)
I wish I had kept all my cast iron stuff from the 80's. Thanks Mudbrooker 😊
Never too late to start over...
@@TheMudbrooker have done, got 2 great pieces just recently.
In ten years of watching and commenting on UA-cam videos you are the first to answer one of my questions in a video. It was great thank you.
You're welcome.
Thank you for sharing your knowledge. Just got a Dixie wood burning cook stove. By the time my husband got it installed on the covered patio next to the bbq I have learned how the dampers work the wood loading to control the burn temp. Temperature variation on the stove top. How to turn on the oven. How to season my pans the first time. Thank U thank U thank U. I’m in love with my “new” stove & this site has solved the mystery. 💕🤠 I suddenly love percolated coffee. & it’s a lot hotter than my pour over Bunn.
MR MUDRUKER YOU HAVE MADE MY DAY I SEE THAT I,M NOT THE ONLY MAN THAT SCREWS UP AND I WANT TO SAY HELL WITH IT ALL I VE A WOOD COOK STOVE AND EVERY THING DON,T TURN OUT PERFECT BUT THE POWER IS GONE THEY COME IN HANDY IVAN FROM ILLINOIS.
Its 2020, I just installed a cookstove in my kitchen(had one when I was really young). Appreciate videos like this to remind me of all the things I forgot!
Yeah it took my a while to get the hang of it again, pretty soon I'll start baking.
I have about 60 vintage cast iron skillets and quite a few Dutch ovens, cornbread pans, and all the usual. We use electrolysis. After the collapse and all those aluminum pans are ruined in open fires, I'll be ready to barter.
I use a lye bath then electrolysis, the electrolysis works a lot faster if you strip off the old build up first.
@@TheMudbrooker Lye always works after a grid down:)
Thanks for this video! I am building a historic miniature scene that includes a wood cookstove and I had no idea how to make it realistic because I didn't know how they actually work. Now I do!
Good one Mud! I got a good laugh out of your expletive when the potato wouldn't turn over, that's probably what I would have done. Anyways, you had a lot of good advice here. Loved this one, thanks and have a great day!
That was an awesome video, Brother! Loved it and I was dying 🤣 the last couple of minutes when you were fighting the taters! 😂
Gotta get TheMudbrooker a stainless fish flipper!
What a great channel! Cheers from Canada.
I’d love to make toasts on that stove, nothing more tasty than that, brings back memories when I was growing up, missed that stove when Mom and Dad got a new electric one.
You are the Buddha of cast iron
Very entertaining if I must say so myself. Oh and informative too.
I remember Granny and her sister cooking on those in the summer not fun to be in the kitchen then..Food tasted so good back then..Everything was real ingredients..Aunt Nanny could make the best hoecakes and white beans with pork..She had her own milk cow and chicken and plenty of fresh eggs..It was the best tasting fried bread..Both of always cooked a pot of boiled potatoes or fried..Sometimes field peas I loved, or pintos and cornbread..Sometimes grampa would shoot squirrels or rabbits..Or he would kill and clean a young pullet (chicken) and she would batter these three types of meat and fry them for breakfast ..Many times we had fried chicken, squirrel, or rabbit with scrambled eggs, homemade buttermilk (cathead) biscuits..They we're called that because of the shapes they made..She'd make white flour gravy..sometimes potato gravy, or sausage gravy..Every now and then when she fried country ham, she would make some red eyed gravy..And they made real churned butter and homemade lard..Then folks saved one hot biscuit to melt melt butter on and put different jellies, chocolate gravy which was basically chocolate syrup..And my favorite was her homemade Apple butter..Lord I could go on and on..Her sister-in-law use to say my granny was such a good cook she believed she could go out in the yard and cut some grass cook it and make it taste good..Everybody friends and relatives loved to come visit them cause the first was, "Are y'all hungry?" I loved her fried tater cakes ..We can't eat like that no more..Back in their day families went out to the fields and tended to the crops, took care of the livestock, and the garden..Grandpa did all that, and worked on a nursery...He always plowed the fields with a mule..Never owned a tractor..Thank you for sharing..Alot of this came back at how the stoves worked..When I die I want to go back home to Granny and Grandpas house to live out my eternity lol..It didn't matter who you were, if you were hungry they would feed you.
Very informative video. I’m new to this, but I know your not to put pepper on until finished because pepper burns. Also I dry potatoes off before cooking as it spatters less and browns better. Thank you for presenting
Nice stove cant believe i didnt post on here 2 years ago 🤣. I got mine but some house repairs first before i put it in.
Spot on! This is telling me that I really want me a stove of the old world...lol.
You'd love it, there's still quite a few good ones out there.
Thank you! Great tutorial
I would love to have a wood stove! I would only need a small one to heat and cook...that is a monster for a large family this guy has!
The dog will eat it. Love real living! Thx for another great video!
He's never far away when I'm cooking. :)
Nice content, good sir.
Thank you.
Sometimes in 1840s cast iron cooking stove is getting to be increasing popular then old fireplace cooking, and it is safer, reliable, and featured no stoop which is eliminated for cookers with sore backs and heavy lifting.
Hey there..
Really enjoy your content!
Thought I would pass this channel on to you.
WILDERNESSES COOKING
Yummy potatoes!
Yes they are.
I have a stove similar to this one. There is a door under the fire box I assume to remove spent ashes. However my door is locked somehow. There's no rust on my stove so I'm wondering is there something I need to do to free open the ash door? I'm considering removing the pins from the hinge but I thought you could offer some advice before I do that. Great video. Can't wait to get my stove going again!
Hard to say without seeing it, there could be something caught on the inside of the door. You might be able to see through the inside of the firebox, if you can move or remove anything without much effort or damage you might be able to free it up. If you can remove the hinge pins without damage that's a viable option.
cant find the name for the rings
cant utube it but can google image them to buy. i know how i would make them just wanted to look
Hey Mudbrooker, this is off topic since I can't find where to contact you privately. I've been watching CI videos, sorry there, I'm cheating:), and a question popped into my head. Thought I'd run it by you since you are my go-to CI guy. I have this McClary drip top spider X617 skillet that had a red hue in the cook zone when I bought it. This is from Ebay and I really like it but keep hearing these type of pans never cook right if they get that color. After 2 years of cooking with it the red is slowly being covered over with seasoning and the pan cooks awesome, one of my favorites now. My question is, are fire colored skillets really ruined?
And horror of horrors, i'm starting to think that controlled campfire ceaning might be the best thing for cleaning skillets, but how do I go about it? Some folks like campfires and need any excuse at all to have one, this sounds logical to me;) Love your channel Mud!
Most fire damaged pans are still usable, but the collector value drops greatly. The redness is because very high heat drives oxidation much deeper into the metal and it's nearly impossible to remove. Sometimes they can be tough to season and the overheating can make them brittle, but overall most of the time they can still be used. As for burning pans off in a fire, it's still a bad idea. Besides the risk of warping and cracking, you really can't control the heat, there will be hot and cold spots in both the fire and the pan. To make things worse, once the carbon in the build up starts to burn it'll be MUCH hotter than the campfire itself. And again, it'll be an uneven heat almost guaranteeing fire damage.
@@TheMudbrooker You got me thinking about old CI pans in video's that I've seen. You know, all the real old pans do not have a hint of red on them, so they were most likely not burned in fires like we are lead to believe today.
You mentioned uneven heat in fire burns. Yes, my pan is not totally red, its splotchy which is likely showing where the pan was the hottest and the oxidation got deep into the metal. Doesn't make for a pretty pan right now but will keep seasoning it and see if I can't get a good even coat.
It's looking like this fire cleaning is a modern method started not too long ago or there would be many more fire burned pans out there is my guess?? They all couldn't have ended up in the dump, there's still lots of antique pans out there.
I think you are right about fire burning crud off pans so will stick with my homemade poplar/spruce lye bath cleaning, its not really that much work and does a perfect job.
Will find another excuse to have a fire, luckily the list is kinda long, and some say it doesn't make sense...what!!
My woodstove has a fresh air vent (dial shaped) on the flue riggt above the cook surface. And old catalog calls this a "check draft." You wouldn't know the function of this draft controller might be??
A check draft is mostly used when burning coal. Coal needs much more draft through the firebox to burn well but the problem is it also creates a too strong of a draw up the chimney, which pulls a lot of your heat with it. The check draft bleeds some air into the chimney, reducing the draw and allowing the heat to stay in the stove longer while still allowing enough draft to burn the coal properly.
Do wood cookstoves come like a pellet stove
I don't really know, I haven't seen one but then I haven't looked very hard
I know you know what you are doing and the stove is reallly cool, but a fire in the house worries me. 😱 And I’m glad you got the base turned around. 👍🏼
It takes a little sense to burn wood safely, but it isn't too hard. And yes, I'm glad the base is facing the right direction too.
Taters!!!