What Is The Trick To Cooking With A Cast Iron Skillet?
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- Опубліковано 8 лис 2023
- What is the trick to cooking in cast iron? Mr. Cast Iron takes his three-notch Lodge and explains how a few tips and tricks will help you succeed with cooking in a cast iron skillet. The first thing is to make sure you have the right-sized skillet for whatever you are cooking. Next, pre-heat your skillet on the stove. Allow enough time for it to get hot before adding your cooking oil. Watch your heat. Once the pan is hot and the oil you choose has been added, you are ready to cook. You want to regulate the heat, though. I suggest no more than medium heat for most foods.
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Thanks, Mike, for those great tips. People don't understand that cast iron is different from stainless steel or copper. Many stainless steel & copper skillet manufacturers recommend putting the oil in first, then preheating. That is good advice for those types of skillets. With cast iron, preheat first, then, when hot, add your oil. The oil will come up to temperature very quickly.
A few other things I follow. I NEVER cook higher than medium in cast iron. I find it is too easy to burn something since cast iron doesn't cool off quickly. In cooking school, they taught us any time a pan comes out of the oven to place a dishtowel over the handle so people know the handle is hot. At home I place an Ove Glove over the cast iron handle so I, and any guests, remember that the handle is hot.
Awesome vid. I learned on non-stick but cast iron changed my life. Love your channel!
Thanks, Ryan!! Cast iron has a way of doing that!! Thanks for being here, my friend!
Always glad when I see you posted a new video
Thank you for your sharing and I come from Hong Kong
Great tips Mr. C.I. hope yall are doing well up there neighbor. Finna be a weather drop finally. Njoy.
nice video especially on safety!! Thank You had lots of good information.
Giddy Up! 👍👍👍
Giddy up let’s go!
Pre heat, use a good healthy oil, like avacado, grape seed, or like Mrs CI, and me too, coconut oil..cook low n slow..great video Mike, I have no issues with anything sticking, not even scrambled eggs with cheese..🎉🎉
Thanks for sharing this Rick!! I forget to mention coconut oil didn’t I? Lol 😂
For me, I think it helps a lot to get the order you do things right. The first thing I do is put my skillet on to heat. I know where that burner setting needs to be to have that skillet in the temperature range so, it can sit there for an hour if something comes up. If I put a lot of dense food in there, I know I have to turn the heat up some to keep that cooking surface at the right temperature. That's where the right size pan helps. A lot of food in a small pan may need more heat than the small pan can deliver. I think a lot of people don't get to heating up their skillet until they are ready to put food in it, then they turn it up on high and they either don't wait until it's hot or they get it too hot. Once you get used to it, you don't have to wait or have to watch your pan heating up. It's just the order you do things. If you can manage the temperature, that's 90% of cooking with cast iron.
Great video mike thanks for the info i cook on low heat with my cast iron skillet i have a electric stove 👍
Thanks, Nate! I bet you don’t have any problems with food sticking either, do you!?
I don't wash my CI every day so adding a lot of butter to a well greased pan, floats my eggs on lowish heat. If I try and make an omelet after frying bacon or a patty, the omelet always sticks no matter how much butter I use. That's the tricks I use for cooking eggs at least. Yes, lard in a pan is important before cooking anything, and I use a fair amount. But the sugar in bacon always makes the pan sticky, which requires scraping. I need to find bacon without sugar added:) Thanks for another informative video!
Give it a quick scrape with your spatula, and re oil if needed,
The best way to have success with cast iron is to not be in a hurry...i will only use medium heat when im seasoning a pan otherwise the pan will never see anything higher than medium low heat
Mike I can't tell ya how many #10 and larger warped bottom skillets I've seen where folks use a large skillet on a small burner. Since it wasn't getting hot all the way to the sides they turn up the heat which creates the warp. Most of what I'm looking for is 100+ years old, if just one person uses the skillet wrong, cracks it, or lets it pit with rust in that length of time it's ruined. Back in the day folks knew how to cook with iron but somewhere in the 50s they forgot. It's making a comeback today but the mothers can't teach their daughters something that they don't know.
For anyone wanting a high quality skillet but don't want to pay $150 for it go to an antique store. Old skillets are every bit as good as the high dollar new ones, I think they might be better. If you enjoy the hunt you can get them the way the antique guys get their pieces, estate sales, yard sales, thrift stores, flea markets, and some furniture stores. I have to warn ya this can be addictive. It starts in a thrift store and progresses to Bundt pans and waffle irons in other states.
Good suggestions Mr. Cast Iron! CI requires more oil for cooking than most other cooking utensils. I know what you do with the bacon grease. But how do you dispose of the other oils you cook with? In colder climates, you can't flush the oil down the drain or you will back up the drain/sewer. Thank you!
We have commercial quality composting available so that is what I do with my SMALL amounts of excess fats and other food waste, otherwise, whatever else ends up in the trash can. I also do deep fry, which eventually will produce about 1/2 gallon of used fry oil. When it's time to dispose of that, there is local collection site here for bulk oil. Ask some of your local restaurants how they dispose of their bulk oils.
@@chriscarter7182 Ordinarily, fats and food waste are not supposed to go into compost. Maybe things are different where you live. Restaurants around her PAY to have their used oil picked up. They don't allow anyone to dump oil into their locked collection bins. Besides, I'm asking about small daily quantities. If you live in Arizona or Nevada, down the drain may not be a problem. Here in Kansas, down the drain means an expensive visit from the roto-rooter guy.
Q: If heat distributes out in a cast iron, why would we need to use a pan size close to the diameter of the burner? My electric stove has an 8” burner and my pans are 10” & 11” across the cooking surface.
how i see it is if a skillet is on the stove, it is hot
I cook everything in cast iron. I wouldn't have any other skillet and I dont.. love my cast iron.
I heard that! Cast iron is the best, in my opinion, too!
Do not wash cast iron with DISH SOAP !!!! Water only. 🇺🇲
Thanks for sharing your thoughts with us, Richard! A little mild detergent won’t hurt it as long as you’re not letting it soak for hours!
@@MrCastIron U obviously have no idea what you're talking about. The posting incorrect information !!!
Well, I’m sorry you feel that way. I’m 60 years old and have been using cast iron all my life. Even Lodge, on their website, will tell you a mild detergent will not hurt your cast iron. Soaps are not made like they were years ago when they had lye in them. Lye will strip the seasoning for sure. Thanks anyway for sharing your thoughts and opinions with us. We welcome it here.
@@MrCastIron I'm 55 years old & been using cast iron my whole life, Also mother & grandmother!!! It's not your fault you would just talk the wrong way. Lodge will tell you to use soap because of health issues & liability. Most & is all people have a hard time accepting not to use soap on cast iron Hurting lodge sales !!!! I'm sure you know that but being sponsored by Lodge you cannot say that.
@@richardfiedler2201 Lol! That’s funny because I’m not sponsored by Lodge at all. We provide a lot of help to a lot of people here, and we certainly are not trying to deceive anyone. I have no problem with you disagreeing with me. This channel may not be for you if you don’t like what we do or say.