The Mudbrooker's Guide to Cast Iron: Lids, Chicken Fryers, Dutch Ovens and Popcorn
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- Опубліковано 8 січ 2020
- My Patreon: www.patreon.com/user?u=19715027
As I was editing this video I realized I got sidetracked on lids and didn't say much about Dutch Ovens at all. I'll have to make another video someday and rectify that. Oh, in case you're wondering, the black swirls on the bottom of my Dutch Oven are from a meal last week that went horribly, horribly wrong. The Mudbrooker's Guide to Cast Iron playlist: • The Mudbrooker's Guide... - Навчання та стиль
I grew up with momma's stainless steel Revere Ware copper bottom cookware. Many an evening at the stove top shaking that kettle.
I always like when you mention the: "first ingredient" in each recipe! 👍😊
Oh my gosh! I had completely forgotten about popcorn in bacon grease! We had popcorn weekly and maybe once a month or so, usually in the winter months, Mom would make it in bacon grease. I haven't thought of that in years! I'm thinking bacon and regular popcorn are being added to my grocery list! YUM!
Hmm have to try that bacon grease!
That Dutch oven is the perfect pot for yummy CARMEL corn! I used to have a heavy pressure cooker Kettle bcs of the handle ... main thing - a heavy Kettle. Everything ready to dump in ... when done popping quick dump popcorn into bowl. Immediately toss in some butter pieces (about 2" of 1/4 stick) swirl a bit to which melt. .... then quick put in some Karol Corn Syrup ... let it bubble a 2-3 minutes ...
Finally ... 1/4 tsp baking soda. Quickly whisk to make sure no lumps s you pour the foam over the popcorn ... OMGosh! I love the stuff. The love the syrup bubbles the harder the coating. I liked soft & chewy.
Ahh ... Nope .. I'm certain it's not good for you! But it's yummy.
Sounds delicious, we'll have to give that one a try. Thanks Mud
Love your videos.
About the lid, I agree with @boilerhonkiedude
below; I think it's a Lodge. I have a similar one and the only marking it has is a number "8" on the inside. The "round, fat" font looks like the typical Lodge font. I found it at an Estate Sale; it was matched with a BSR skillet. Though they work well together, they seem to be of a different vintage based on weight, texture, and my suspicion that the lid is a Lodge. I'm in the process of cleaning them up and re-seasoning.
Dan
I did a bit more looking around, and yes, it's definitely a Lodge.
Appreciate the info. You are right I remember Grandma making the popcorn.
That's a good idea. :-) Popcorn with bacon grease. :-)
Tastes fantastic.
thank you sir for this video, i was looking for something like this. tks again.
Thanks. I hardly noticed the side track.
New to the channel i’m from West Michigan👍 great videos very informative and to the point!!
Never thought about using bacon grease thanks for the tip!!!
New subscriber here. I found your channel because of the cast iron pan. Then I checked out the rest of your videos that go back about 10 years. Reading some of the videos titles I was skeptical about watching them. But I plunged ahead and was amazed. Love your series about religion. You also have great sense of humor. I will be slowly devouring all your videos over time. Glad I found this channel. Thanks.
It wasn't till I was a teenager till I had microwaved popcorn. I forgot how easy it is to make it.
Thank you for the popcorn demo! I never thought of using bacon grease but I've got some in my fridge I saved for fried potatoes. I'm a try it. My arms could use a workout LOL. oh, and BTW, I think your Dutch oven lid with basting dimples might be a BSR Red Mountain. Because dimples are spaced in a regular pattern unlike the newer BSR Century series which have them spaced randomly. My BSR Century Dutch oven lid fits my #8 Griswold skillet perfectly. And I love your Renfrew! Never saw one before. It's such a cool design. Happy New Year!
Wow! Nice pans. Great idea. 👍🏼👍🏼
MMMMM .... BACON !!
I GOTTA TRY THAT.
MY MOMMA "FORGOT" THIS ONE !!
it's a Lodge lid, I have many like it. BSR lids have dimples not points.
Loved all your videos about cast irons, would love to see what you think roughly we should be selling/buying for.
Bacon grease makes great popcorn!
It does indeed.
Like your videos, but your dutch oven lid with hobnails is a Lodge. A BSR Red Mountain has random dimples, a BSR Century has a linear pattern. Blessings,
Cheers! Njoy the movie!
I have two Wagner chicken fryers. I do have a glass Wagner lid for one, but on the other I use a modern Lodge lid. Fit very good.
I use my pyrex lids on my cast iron pans all the time. I make popcorn for one in my pyrex casserole pot w/lid. It does a great job. I even make popcorn in the microwave with it.
grandma's chicken fryer has a shallow skillet, or griddle i 'spose, for a lid. when i'm not failing to make her fried chicken i use it for baking sourdough bread, and it works great.
Those are "double skillets" I'd love to get one, but I haven't found one in my price range yet.
Old Lagostina and Cast Iron.... and a HighCarbonSteel Wok... TheWorld is mine !!
I just saw this video I found a lid to fit my wagner dutch oven and can't find anything on it.its the wrentrol that you have.how old is it I can't find anything about it.any info would be greatly appreciated.
damn you have some nice iron. i'm going to start looking for more. i only have 1 cast iron but i use it every day. the one i have says, '6.99, erie pa. usa' then it has a cross in the middle but i cant read what it says. i think it says Griswold. on top of the bottom its really pitted all i can make out is the end of the word is 'ILLE' cant read the beginning of the word. can i put some sulfuric acid on it to get all the grime off?
help oh cast iron god.
No, don't use acid, it'll make things worse. Get a can or two of oven cleaner, spray it down and stick it in a plastic bag. Let it soak overnight and clean it off, and repeat the spraying and soaking if necessary until it's clean. When it's clean give it good scrubbing and re-season it. I've consulted my scrolls and from what you've said it sounds like you have a #6 Griswold large logo pan. Even if it's pitted they're a nice pan to have.
@@TheMudbrooker ok, thanks. the inside is clean and seasoned, i use it all the time but the bottom is in bad shape. i will try the oven cleaner.
thanks again.
Your pan lid was a Lodge.
Good to know, I wasn't quite sure.
RU sure? I thought it was a BSR Red Mountain.
Briar Rose lovely name! Lodge has a cross of dots on the lid. BSR has either random dots or radiating rays like a sun depending on the age time frame it was made.
Audio is only coming from the left channel.
Curses, my attempt to split a mono lapel mike into stereo have failed. Back to the camera mike until I get a stereo lapel mike.
Why do cast iron lids tend to have those spikes on their undersides?
Isn't it so the condensation that collects on the underside of the lid can drip back inside the pot instead of around the rim?
Those are so the condensation drips back into the food and keeps the moisture in. Sometimes it's little nubs sometimes a pattern of ridges, but they do the same thing.
@@TheMudbrooker that's good to know, thanks
Thoughts on the chrome coated griswold skillets?
I like them. They're safe to cook with, just don't clean chrome or nickel plated things by electrolysis, it produces a toxic solution.
I have a #4 & 5 Griswold chrome skillets. They are old, and the finish isn’t the best. I seasoned them like the rest of my iron. Still haven’t cooked on them though. I have many others to use.
Dutch oven.. 🤔 i am Dutch and i never knew that .
Why is it called Dutch?
Sounds good but only in the left channel. Need to fix that. :)
I'll have to get a stereo lapel mike one of these days.
@@TheMudbrooker You can get an adapter that will fix it. :) www.amazon.com/Monoprice-107129-Stereo-Adaptor-Plated/dp/B005E2XZYC/ref=sr_1_7?keywords=mono+to+stereo+adapter&qid=1578705051&s=electronics&sr=1-7