We have a 12" Lodge skillet with the Lodge cast iron lid. We put four skinless chicken thighs and added sliced potatoes, baby portabello mushrooms, sliced carrots and thinly sliced onions plus a cup of white wine. Pre-heated the oven to 375 degrees and baked for nearly an hour. Wow, what a meal that was. There's enough for lunch and dinner.
When I was younger I used to think that ratatouille was pepperoni and carrots and I didn’t even know carrots could be different colors back then I just said; it’s a DISNEY movie, it HAS to be rainbow!
I would be very leary of cooking lasagne or other dishes with acidic ingredients, especially if it's going to be baked for a while and then sit to cool. That's a nice way to lose that hard earned patina on your beloved cast iron pan. Stick with a good stainless steel pan, 18/10 sandwiching aluminum, or for lasagna, glass.
Thank you! I was just about to say that. Never cook tomatoes (sauces, purees, etc) on a cast iron/carbon steel skillet. It will ruin the nonstick patina you worked so hard to build. You can always re-season the pan, I guess, but most definitely never store acidic food in cast iron pans.
wouldn't enameled cast iron cookware work better for all the acidic recipes? i thought i read that non-enameled cast iron cookware will react to the acids(tomatoes, wines, lemons) and leave a metallic taste in meals and also end up ruining your seasoned surface of the cast irons. maybe i'm wrong... recipes look delicious either way and i will be trying them! great video!
Looks like a Le Creuset skillet, which would be enameled. But even if it's not enameled, a well-seasoned pan will have a protective coating if used properly.
BrokenCurtain this one is for sure a Lodge, you can read it on the handle at some points. But like you said, if your skillet is seasoned properly, tomato won’t hurt every now and then!
@@BrokenCurtain I can tell you right now that is not an enameled pan. also even if you have a really well-seasoned pan there is still sometimes a metallic flavor that can leach into acidic dishes given enough time or contact.
How is your cast iron pan seasoned? Whenever I use anything as mildly acidic as tomato paste, puree, sauce (never mind lemon juice) my pan's seasoning ends up melting in the sauce.
Literally food for thought!!! Ratatouille is definitely worth it although I did modify a bit (no parsley, less olive oil). Easy way to integrate more veggies. Merci beaucoup!!
I am just a child and they are a food company but I do have to correct something. The hand test for steaks can work but it does leave big room for error, everyone's hand is different, I happen to have naturally soft hands no matter the position and some people have "strong tough manly" hands no matter the position. It's better and more accurate to just use a meat thermometer or just time it. :)
My mom would heat up spaghetti from a can, Spaghetti from a box, in a cast iron skillet, she also made hamburgers, brown her meats in it. when she wash it she use comet, dry it with a paper towel, I think my sister end up with it, She would make some mores with it in the mornings, her favorite breakfast. The french show up in her, The indian show up in me.
Just wanted to say to all the naysayers regarding tomato based acid food being a no-no in cast iron - RUBBISH. I've been doing it for years. I wash the pan. Towel dry it. Heat it up until feel the heat come thru the handle. Remove from heat and coat with generous portion of crisco. As the pan cools, it sucks the grease inside its pores and viola, no damage done by the acidic dish! Fyi - acidic dishes aid in leaching the iron from the pan and give you a healthy boost as you eat. Love, love, love cast iron.
Really fun, interesting recipe ideas but I felt like the captions were too quick. I had to continually back up a few seconds and watch again anytime there were any captions to read.
don’t live in fear. a bit of acid ain’t gonna ruin the pan and it ain’t gonna hurt you. part of cooking is learning through experience, so try these things. learn for yourself what works and what doesn’t instead of living in fear and not cooking some good food
We have a 12" Lodge skillet with the Lodge cast iron lid.
We put four skinless chicken thighs and added sliced potatoes, baby portabello mushrooms, sliced carrots and thinly sliced onions plus a cup of white wine.
Pre-heated the oven to 375 degrees and baked for nearly an hour.
Wow, what a meal that was. There's enough for lunch and dinner.
Ratatouille, one of my favorite Disney movies and an incredible dish.
Monis Irfan i thought of the same thing
I've never tried it I want to though might cool it tommorow
Not if you hate most of the ingredients in it. 🤮
It’s Pixar not Disney
Fat Cat! game
I feel kinda bad that I only know what ratatoullie is because of a Disney movie full of talking rats
+The Phoenix I knew what it was but how to make it nope
I know right
no worries, just be happy that you know what is now thanks to that movie :D
Don't.
Neze Ekowa rats
Damn, that steak tho. 🤤
LifewithAnnaBee 69 likes :)
I love it
Yeah but if it was well done will be juicier
elvi chomio what are u even talking about lol... if u want juicy it's medium rare
Dominic D ThAt StEaK WaS mEdIUm ThEy OvErCoOkEd iT
Literally any dish cooked in a cast iron skillet will be delicious
It's guaranteed like if somehow ruined it... you special in a bad way
What about scrambled eggs 😂😂😂
When I was younger I used to think that ratatouille was pepperoni and carrots and I didn’t even know carrots could be different colors back then I just said; it’s a DISNEY movie, it HAS to be rainbow!
I thought the same honestly 😂😂
I would be very leary of cooking lasagne or other dishes with acidic ingredients, especially if it's going to be baked for a while and then sit to cool. That's a nice way to lose that hard earned patina on your beloved cast iron pan. Stick with a good stainless steel pan, 18/10 sandwiching aluminum, or for lasagna, glass.
Thank you for bringing it up!! Was just thinking about that.
Its fine as long as its been seasoned well and properly
Thank you! I was just about to say that. Never cook tomatoes (sauces, purees, etc) on a cast iron/carbon steel skillet. It will ruin the nonstick patina you worked so hard to build. You can always re-season the pan, I guess, but most definitely never store acidic food in cast iron pans.
You cant just throw in between 2 savory dishes a sweet one like that chocolate chip. You made me have to switch my tasting settings twice
ALWAYS NEED MORE CAST IRON VIDEOS!!!!!
These videos are so satisfying to wacth. Congrats, u just earned a new subscriber.
Recipes link not working....
....how long do you have to simmer cast iron before it is tenderized.......
It’s not a tasty video without heavy whipping cream in the first like 30 seconds of the video amirite oh and cream cheese this just gets better!!
I could watch these videos forever
Not sure if Tasty has a video on this yet but it would be cool if they made a video on like the top 6-10 fall recipes
Who Watches Tasty And Didn't make Any Tasty Recipes Just Me Ok
Maxi Natividad I did the microwave omelette and the churro cups
Why Do Some People Capitalize Every First Letter Like This?
@tasty do you always leave the skillet on high?
Just made the Tuscan Creamy Chicken. Delicious!
Why did you cook the mince in oil?
wouldn't enameled cast iron cookware work better for all the acidic recipes? i thought i read that non-enameled cast iron cookware will react to the acids(tomatoes, wines, lemons) and leave a metallic taste in meals and also end up ruining your seasoned surface of the cast irons. maybe i'm wrong... recipes look delicious either way and i will be trying them! great video!
What size pan are they using ? My biggest skillet is a 10 in.
Anyone able to make the recipe link work? It's not working for me.
*You're either a cook or a chef*
1. This individual is truly a *CHEF!*
umm....aren't tomato based sauces bad for your cast iron??
Looks like a Le Creuset skillet, which would be enameled.
But even if it's not enameled, a well-seasoned pan will have a protective coating if used properly.
@@BrokenCurtain looks more like a Lodge pan
@@eldementecentrino Could be, they look really similar.
BrokenCurtain this one is for sure a Lodge, you can read it on the handle at some points. But like you said, if your skillet is seasoned properly, tomato won’t hurt every now and then!
@@BrokenCurtain I can tell you right now that is not an enameled pan. also even if you have a really well-seasoned pan there is still sometimes a metallic flavor that can leach into acidic dishes given enough time or contact.
love your videos!
The creamy Tuscan chicken is amazing!!
I just got a cast iron I’m so stoked!
Can a low sodium stock be used as a substitute for the broth?
How is your cast iron pan seasoned? Whenever I use anything as mildly acidic as tomato paste, puree, sauce (never mind lemon juice) my pan's seasoning ends up melting in the sauce.
Recipes link doesn't work. Thx
Literally food for thought!!! Ratatouille is definitely worth it although I did modify a bit (no parsley, less olive oil). Easy way to integrate more veggies. Merci beaucoup!!
The recipe link is broken, can you post a new one?
T.A.S.T.Y
The
Amazing
Satisfying
Things
You'll never do
Kyking Jordan lol the y tho
These all look sooooo good, especially the chicken 😋
The first one is my fav recipe
That meat made me hungry. It's 3:30 in the night right now 😫
Ananya Kothari u mean 3 am right?
bish yes
Pro Player 1⃣ you don't need to be so rude.
Haha make a video like "do not watch tasty videos at 3am"
Pro Player 1⃣ listen up
Wow. Making a lasagna directly in the pan, layer by layer. Pretty cool.
How high do u keep the heat for the first chicken one? And how long do u cook it for?
I want to know too lol
im just here for the ratatouille
A Choi me too
A Choi me too!!
Lmao same
when i hear that word i think of a soup made with rats, and not a clean rat, like a sewer rat......lol
My sister: Why are you watching these? It's not like your gonna make em' lazybones, Ha ha.
Me: Hahaha.... shut up.
What's the sauce that's poured over the chicken in the last recipe?
tasty can u make a video of how to make carmel apples
Great looking food! It just tastes better when you make it in cast iron!! Always looking for new dishes to try. Thanks! Yummmm!
It looks good in video but was wondering if its worth cooking acidic meals on a cast iron pan. It usually leaves a bad metallic taste
Can i put pasta in the sauce from the first recipe??
The link is broken for the recipes.
I am just a child and they are a food company but I do have to correct something.
The hand test for steaks can work but it does leave big room for error, everyone's hand is different, I happen to have naturally soft hands no matter the position and some people have "strong tough manly" hands no matter the position. It's better and more accurate to just use a meat thermometer or just time it. :)
I love a good cast iron recipe! These look amazing
I made that creamy tuscan chicken today! Sooo good, thanks for the recipe!!
My mom would heat up spaghetti from a can, Spaghetti from a box, in a cast iron skillet, she also made hamburgers, brown her meats in it. when she wash it she use comet, dry it with a paper towel, I think my sister end up with it, She would make some mores with it in the mornings, her favorite breakfast. The french show up in her, The indian show up in me.
looks delicous!
OMG why do i love food so much? I cant even... This must be what moms feel for their babies
Tuscan chicken was good. Creamy lemon chick...word of advice. Yogurt protein cook when you mix them in too high heat.
You had me at the Ratatouille. Awesome video as always!
How am I suppose to know if my cast iron skillet is oven proofed?
Thanks a million, now I sleep with my cast iron pillow
Just wanted to say to all the naysayers regarding tomato based acid food being a no-no in cast iron - RUBBISH. I've been doing it for years. I wash the pan. Towel dry it. Heat it up until feel the heat come thru the handle. Remove from heat and coat with generous portion of crisco. As the pan cools, it sucks the grease inside its pores and viola, no damage done by the acidic dish! Fyi - acidic dishes aid in leaching the iron from the pan and give you a healthy boost as you eat. Love, love, love cast iron.
Sorry, can ceramic pans be a viable alternative to cast iron? 😅
The link to the recipes is broken ☹️
Just stoping by to see how many of these meals I've previously watched
I’m not a fan of vegetables but I’m gonna make the ratatouille just because of what it’s called 😂
the link to the recipes is broken!
This is the soonest I've ever been to a Tasty video...948th viewer.
In the first dish, You added cream to something that has an acid (tomatoes). How come the cream didn't curdle?
will you guys make some more vegetarian cast iron recipes? the ratatouille looks great but i’m sure there are others
Looks super *tasty*
1:35 yea it’s cool you used it for lasagna but I just think using a lasagna dish is traditional
Does anyone else get a server error when trying to access the recipes via the link in the description or is it just me?
Slightly disappointed that a rat didn't make the Ratatouille, but good video
Diana Rodriguez XD
Diana Rodriguez I'm- yeah alright same disappointed aswell
link to recipes does not work
Nice recipes but was kinda hoping for potjie recipes. Dutch oven cooking in the outdoors
Holy shit! That baked ratatouille looks like a perfect dish to use up all my summer 🍆 harvest. Thanks, Tasty! 👌
Awesome.
Tasty always makes me want to buy a cast iron
Can u make some vegan recipes. Also I want to learn how to make making cookies like peddrige frams
Tasty has been doing a couple vegan videos per week.
Really fun, interesting recipe ideas but I felt like the captions were too quick. I had to continually back up a few seconds and watch again anytime there were any captions to read.
Those are some awesome recipes right there, I especially loved the ratatouille one - really feel like trying it! ^^
I'm hungry 😲😨
mozes tv hi hungry nice to meet u
Oh.... yes......!!! :-)Make me wanna cook! Good job...!!
i would love to make these, but theres one problem...
That creamy Tuscan chicken looks bomb
Can you guys please make Stromboli
I loved the link tmj.
Omg I love these vegan recipes!!
Please, try to recreate famous recipes from Disney movies.
I love tasty ❤
2:21 thx for the hand trick it's so convenient when I am grilling
Mmm yes
Steaks on !
Not every sauce needs heavy cream.
Say it with me.
*NOT EVERY SAUCE NEEDS HEAVY CREAM.*
If you are German then EVERYTHING needs heavy cream.
20 tane videonu izledim daha ilk defa reklama denk geldim :D
I want a cast iron pot but it seems hard to take care of
You know you're early when there's no instructions in the description...
1 scoop of ice cream? more like 6 for me! XD lol
omg tasty and your salt and pepper
don’t live in fear. a bit of acid ain’t gonna ruin the pan and it ain’t gonna hurt you. part of cooking is learning through experience, so try these things. learn for yourself what works and what doesn’t instead of living in fear and not cooking some good food
Anyone here only cuz of ratatouille?
Gio Belmonte yea
Me
Gio Belmonte not me
Pro Player 1⃣ chill bro -_-
GIO YASSSSS
Link for recipes is broken and now my heart is broken too
I love tasty
How many of those giant chocolate chip cookies in a single serving? I only have two large cast iron skillets. Will I need to buy more?
Hey tasty you know that there more to life than just salt and pepper right.
Victor Ibarra SO true