Ok, my mother always cleaned her cast iron pans the same way so it is how I learned and have never had an issue with them! After scrubbing them clean, put it back on the stove to reheat as Lisa directed but after the pan heats up and dries she would take a sheet of wax paper about 12 inch square and crumble it up in a ball and run it around the inside of the pan! It leaves just a tiny layer of shine and I have never had one of my pans stick or rust! I am 74!
I've used Lodge pans as they come from the factory and also sanded versions. I am convinced a light sanding is very beneficial when it comes to food release. Lodge pans feel like sandpaper. I sand off the sandpaper feel before a full seasoning. I don't take it down to silver or smooth. I leave it like an orange peel texture and it takes and holds seasoning extremely well and food slides like it is on ball bearings.
this. I bought a new Lodge pan a year or so ago and no kidding the bumps on the cooking surface were 2mm tall in several spots, it would take decades of cooking and scraping to get that smoothed out. A few minutes with a sander and it's smooth and releases nicely.
I feel the same way. I spent a while in the store looking at all the pans, even though they have the "packaging" glued to the center of the pan now. But I ended up taking it to the garage and use an angle grinder and polished it. It is a bot more finicky. The flax oil seasoning flaked off, but the redo with lard is holding and beautiful for 3 or 4 years now.
When I use cast iron or carbon steal pans, I wash them clean under warm water and a scrubby. Then dry and place back on the burner on low for a few minutes to get really dry. Then when the pan is still warm, I wipe down with a little bit of lard or canola oil. I wipe it well so there's just a very fine layer on it. Then I put it away in the cupboard. When you heat up your pan at the next use, the oil will polymerize.
I’ve used kosher salt to scrub my iron skillets for years. The abrasive yet gentle action seems to get any chunky bits loose, but it is rarely needed. Basically owning several skillets of different materials seems to be the best practice.
When the cooked on stuff is too much for salt, I've used a chain mail scrubber I got off of Amazon. Even then I sometimes boil vinegar, then add baking soda; then use a long handled brush to scrub what's left. I dry the pan then re-season.
I've heard of people turn on their oven to 350 while they wash out their cast iron pan. then when they're ready to put it away, turn off the oven and put it in there for 15 minutes or so. the heat dries it back out and if you've oiled it a little that helps with the seasoning.
Here's what I do. I put about a teaspoon of vegetable oil in the cast-iron pan, more for a larger pan. I bring it up to medium heat. Then I take a wooden spatula (I have one dedicated for this) and scrape and scrape the inside of the pan for a while. When the pan is up to temperature I turn the heat off and continue scraping. When I'm tired of scraping I wipe out the pan with newspaper, let it cool, and rinse the remaining oil out with plain water and a plastic scrubber. Put it back on the burner to evaporate the water. This will smooth out the bottom of a new pan by wearing away the rough spots, and it's the way to thoroughly clean a used pan that has something burned on it. Your cast iron will acquire a perfectly smooth non-stick surface this way. It takes work. One of the saddest moments of my life, other than the time I stole your girlfriend, was when I dropped a perfect 12" cast iron pan and the handle busted off.
@@WastrelWay I know more than one person that would have just gotten somebody to weld it back on. school shop classes would be gleeful for the practice.
For a beginner, I would say wipe the oil out at the end using the towel until you think you can't get any more off. That is how thin a layer of oil you want.
I love my cast iron!! I’ve had them for decades and aside from their weight now that I’m older, they are the best pans to cook with!! I truly appreciate your videos Lisa!! Thank you!!
I worked in retail in the home dept for over 30yrs. The induction style was only available within the last few years. We always had people confused as to which pans worked with this. If the box didn’t have the induction symbol I’d tell them if a magnet stuck to the outside of the pan it would probably work. Also, if they wanted to be sure, they could try to heat only water in the pan, that way they could be resold since actual food hadn’t been used in them.
Thank you for addressing glass cooktops! It seems to be the “upgrade” appliance but frankly I’d rather have electric coils because if your pan is even *slightly* warped it doesn’t work well on a glass top. I have given up on tri-ply, 3 uses and they’re too warped to use on glass. We finally decided to risk the lodge cast iron on the glass top and it’s a big game changer for searing meat and doing that nice Sunday breakfast!
It's the non-stick skillets that always warp on me. My mother's 1970's aluminum(?) seem to do fine (major hot spots, but full, flat contact with the burner) It would be nice if someone could invent some kind of cover for cast-iron to protect the glass. Like a thin smooth conductive boot or saucer. I really want to like glass cooktops (both induction and traditional radiant heat) because in theory, they are superior.
I notice that on many of the pots & pans reviews, All Clad quite regularly comes out on top. If not always. Well, with the exception of the non-stick where Oxo was best pick. But since it's not induction compatible, the second choice was.... All Clad. I do agree All Clad is phenomenally good. I have a 20 year old All Clad stainless set that performs wonderfully and is still almost like new. And that is with years of daily cooking for a family of 6. Now empty nesters, but it still get used 5-6 times a week. But on the newer editions, D3 or D5, the handles on sauce pans and skillets are, for me, an absolute nightmare. The edge of the hollow U-Shape handle cuts into the palm of my hand, it is absolutely uncomfortable. I find Demeyere, Le Creuset (both stainless frying or the non-stick skillet), etc... even Made In or Misen have a way better handle design. And all are on-par with All Clad. In the non-stick review you did, I would put the Le Creuset miles above the All Clad, just because of the handle design. I only found one review ("The Best Nonstick Skillets for Avoiding Sticky Situations" from 2019), where there is a very short remark that Hannah seems to have the same apprehension about the handle cutting into her palm as I do. So why the infatuation with All Clad? Am I the only one who finds the handles impractical? Thanks for the time to read and (perhaps) respond.
So glad you are going to be reviewing the tabletop butane indoor burners. I have wanted on for a long time and don't have a clue which ones are good. Also, thanks for revisiting cast iron pan care, very helpful.
Great video, Lisa! I've found that with a new cast iron skillet cooking with bacon, pork belly or something with lard for the first few rounds helps the seasoning process. I've helped several friends with that tip.
Comment here that has NOTHING to do with topic or food_ THE OLD-STYLE iPod Click Wheel in the speaker device on the shelf behind your left shoulder - YOU ROCK GIRL!!! lol ✨🤗✨
Re-Smooth Bottom Cast Iron pan... Go find an old piece somewhere... Griswold, Wagner Ware, Birmingham Stove and Range... Most of those will have a beautiful smooth finish and cost a LOT less than a Smithey.
An annoying thing that I've noticed, even on some of your favorites, is that they are often do not have a flate bottom inside surface; they hump up in the middle causing oil to run to the outside leaving the center dry.
Cast iron pans provide 30% of required daily iron intake. I was chronically anemic until I bought all cast iron pans. I haven't had that problem for decades.
You guys need to stop recommending the T-Fal pan for induction burners. While it does have some steel that lets it work on induction, it is so thin that it doesn’t transfer the electromagnetic energy efficiently and takes for absolutely ever to heat up. I bought it on your recommendation a year or so ago and I might as well toss it in the garbage. I actually did a test where I boiled a quart of tap water in my 12” T-Fal alongside my equivalent Scanpan and the T-Fal took almost twice as long to boil the water.
if u live in a humid place or have a problem with rusting and storing in a cabinet put a tub of damp rid it will collect water from the air but u have to make sure u listen to lisa and dry it on the stove prior to putting it away
RE: CERAMIC RADIANT & INDUCTION COOK TOPS You’ll need to take your new ruff bottom CI to a Metal Machine Shop for bottom flattening and smoothing, and it’s expensive. For the past 40 years, CI pan manufactures are Scroogelike (miserly) so they don’t manufacture CI pans with a finer surface cast meathod or with machine finish, both inside and out, like they used to make them.
Your videos are always so helpful! I’ve been using (since years) aluminum saucepans to boil milk. After watching your videos I got to know that aluminum pots/pans aren’t the safest option. So I have been researching on this topic. Have you guys tested stainless steel saucepan for boiling milk? I’m asking because a bad quality pan will have burnt milk on the surface and it’s a task to clean it. I don’t want to spend a bomb on an All Clad and repent if it didn’t serve the purpose. I think I could also go for a Le Cruset, but its very heavy and I’m not sure if I could use it very comfortably. Your help in this regard will be highly appreciated :)
I wish I had addressed the pan video, as I have a question that has bothered me for a while. Given that nonstick skillets lose their effectiveness in a couple of years, what do you do with them at that point? Just accumulate a bunch of less-than-ideal pans?
For nonstick pans, just toss them if they are really bad or donate them to a thrift store if still useable (even if they are not as effective as they once were, but still have some life left). As for cast iron, just season after each use as Lisa explains and they can last for years, if not decades. Just be aware that acidic foods can strip the seasoning away on cast iron/carbon steel if it's not well built up to begin with and don't go to town scrubbing, just use a light touch with a scrubby brush/sponge and hot water, dry and then place on a warm burner for a few minutes until it's dry, then wipe with a tiny bit of oil until it almost looks dry again, then heat for a couple of minutes more after oiling and your generally good to go. If you don't reheat after the oiling, it'll hold until you use the pan again the next day say.
Non stick pans are problematic. They're safe to use if used properly, but you rarely hear people discussing disposal once they're no longer useful. They can seldom be recycled as the non stick coating needs to be removed before aluminum can be recycled, so even if they're put into recycling they're almost always diverted to landfill, and we don't know what the cumulative effects of the 'forever chemicals' that make the nonstick in the ground. I've looked, but so far am unable to find any studies. I think it's time for ATK to begin addressing the long term effects of non-stick, well seasoned cast iron and carbon steel, if properly cared for, provide non stick qualities and can usually be passed to the next generation. I cringe a little every time they push non-stick pans.
3 Lodge 12" skillets 1 Lodge Wok 1 Lodge 12" what I call my cornbread handless skillet ..... Use them on electric stove, Charcoal grill, Blackstone griddle
This question will probably make me sound like a complete idiot, but...are the terms skillet and frying pan interchangeable or are they referring to completely different cooking tools? I did not grow up using the term skillet. I'm just wondering if it was just my family or if it's a New England thing or if it's a professional term. Thanks in advance for your help!
If you really want to be confused, there's also a "saute pan" which is neither a skillet nor a frying pan, but is best used for shallow frying and not actually ideal to saute in.
OXO is legit. i bought a 12" a while back when i watched one of your video, love it eversince. i also bought an allclad non stick and did not lick it. i think it is overrated.
I wash my cast iron pots with liquid soap, I dry with a paper towel, i add a little oil onto the paper towel and do another rub over, this seems to prevent rust, it works even if it's not completely dry nor heated, if I forget to use heat as a final dry, works well on both carbon steel and cast iron.
I think there is some truth to that. I tend to put the pan on, set the burner to 7 and let it come up to hear for a minute or two, then add the oil and then let it just begin to smoke a touch or shimmer even and then begin my cooking, it does seem to help as once you put the food in, it begins to sizzle almost immediately but generally speaking food will stick for a minute or so before releasing for most things. Now, I begin at 7 but will gradually turn it down to a 5, then often down to 2-3 as I cook on an infrared glass top.
@@Soxruleyanksdrool In the late 90s he was accused by several men of sexual abuse when they were minors, no charges but they settled out of court and it ended his TV career. Died of heart disease 15 or so years ago. I had all of his books.
Carbon steel has been a real game changer for us. Less heft than cast iron with all of the benefits. Our American Metalcraft pans take and hold seasoning well, are well made, and were an absolute bargain.
I won't purchase a ceramic cooktop because I'm a very temperamental person when it comes to pristine cleanups, scratching would annoy those using my stove or create distractions every time I hear a pot moving.
I can’t use the oven on my stove. The previous owner used oven cleaner & after washing it/wiping it down several times, when I tried to use it, the fumes caused chest pains….so, how can I season my cast iron skillets without an oven?
For starters, take back your oven. Open some windows, set the oven to like 350, go step outside for an hour or so, maybe grill some burgers, maybe run some errands. Come back in an hour and you'll have cooked off those chemicals and should be able to use your oven again. Or get a respirator and do the same if you're worried about leaving your oven unattended. Feel free beforehand to wipe the oven walls and floor down with some warm water floating a few slices of lemon. The citric acid will help the water act as a solvent to get that gunk off. Second, you can heat a cast iron dry on the stove. Just set the burner to a medium low heat, place your pan after cleanng it and let it sit for 20 minutes or so
I don't know anybody that actually likes their induction cooktop especially after they get one and have spent a long time raving about them they end up finding out... Pretty much everything Lisa just said they're easy to scratch they can break if you quank a Pan down too hard on them It gets cosmetically screwed up almost immediately only people that follow instructions to AT instructions to AT very carefully can keep the surface of their stove clean and looking nice and only then for so long at some point... The screen printing will come off that was on the glass or a kid will come over and scratch the surface all kinds of stuff happens... And a warped Pan will totally screw up whether or not heat is being transferred... Exceptionally more so with induction.... But with gas and electric You could heat up a shapeless piece of aluminum foil quite evenly...lol. Just something to think about and my personal opinions that glass and induction cooktops are not all they are uh cracked up to be
Malpractice! ""rust won't hurt you?" well Last year my my great auit aint die died at age it's 99 And 4 months. Both the accident investigation and and autopsy autopsy revealed that that she Most likely died from rust consumption Even before the motorcycle crash.
I'm sorry for your loss, too bad she didn't make it to the century mark. At least she didn't die from the covid. Any 99 y/o on a motorcycle is my kind of grandma
Gas has been used safely inside for well over 100 years. IF you take the proper precautions - you will find that virtually ALL restaurants use GAS cooktops. Yes, combustion does produce amounts of Carbon Dioxide, Carbon Monoxide as well as other Byproducts but not normally in amounts that reach unsafe levels. Fireplaces and Furnaces produce the same as well. While the current trend is to MOVE the polution to another place by requiring the use of Electricity - which CAN BE produced clean - there is still a lot of it produced by coal and gas fired plants. WE do not currently have the capacity in our power grid to fuel all the cars and houses with Electricity and it will be decades before we do.
Ok, my mother always cleaned her cast iron pans the same way so it is how I learned and have never had an issue with them! After scrubbing them clean, put it back on the stove to reheat as Lisa directed but after the pan heats up and dries she would take a sheet of wax paper about 12 inch square and crumble it up in a ball and run it around the inside of the pan! It leaves just a tiny layer of shine and I have never had one of my pans stick or rust! I am 74!
I've used Lodge pans as they come from the factory and also sanded versions. I am convinced a light sanding is very beneficial when it comes to food release. Lodge pans feel like sandpaper. I sand off the sandpaper feel before a full seasoning. I don't take it down to silver or smooth. I leave it like an orange peel texture and it takes and holds seasoning extremely well and food slides like it is on ball bearings.
this. I bought a new Lodge pan a year or so ago and no kidding the bumps on the cooking surface were 2mm tall in several spots, it would take decades of cooking and scraping to get that smoothed out. A few minutes with a sander and it's smooth and releases nicely.
@@jedimasterben you got a bad one. Ours we just use as is. It's So smooth now.
I feel the same way. I spent a while in the store looking at all the pans, even though they have the "packaging" glued to the center of the pan now. But I ended up taking it to the garage and use an angle grinder and polished it. It is a bot more finicky. The flax oil seasoning flaked off, but the redo with lard is holding and beautiful for 3 or 4 years now.
When I use cast iron or carbon steal pans, I wash them clean under warm water and a scrubby. Then dry and place back on the burner on low for a few minutes to get really dry. Then when the pan is still warm, I wipe down with a little bit of lard or canola oil. I wipe it well so there's just a very fine layer on it. Then I put it away in the cupboard. When you heat up your pan at the next use, the oil will polymerize.
I’ve used kosher salt to scrub my iron skillets for years. The abrasive yet gentle action seems to get any chunky bits loose, but it is rarely needed. Basically owning several skillets of different materials seems to be the best practice.
When the cooked on stuff is too much for salt, I've used a chain mail scrubber I got off of Amazon. Even then I sometimes boil vinegar, then add baking soda; then use a long handled brush to scrub what's left. I dry the pan then re-season.
Another problem cast iron cleaning issue is the lid to my cast iron skillet. It has a grid of spiky nobs that make it very difficult to clean.
I like that salt method
I've heard of people turn on their oven to 350 while they wash out their cast iron pan. then when they're ready to put it away, turn off the oven and put it in there for 15 minutes or so. the heat dries it back out and if you've oiled it a little that helps with the seasoning.
Here's what I do. I put about a teaspoon of vegetable oil in the cast-iron pan, more for a larger pan. I bring it up to medium heat. Then I take a wooden spatula (I have one dedicated for this) and scrape and scrape the inside of the pan for a while. When the pan is up to temperature I turn the heat off and continue scraping. When I'm tired of scraping I wipe out the pan with newspaper, let it cool, and rinse the remaining oil out with plain water and a plastic scrubber. Put it back on the burner to evaporate the water. This will smooth out the bottom of a new pan by wearing away the rough spots, and it's the way to thoroughly clean a used pan that has something burned on it. Your cast iron will acquire a perfectly smooth non-stick surface this way. It takes work. One of the saddest moments of my life, other than the time I stole your girlfriend, was when I dropped a perfect 12" cast iron pan and the handle busted off.
@@WastrelWay I know more than one person that would have just gotten somebody to weld it back on. school shop classes would be gleeful for the practice.
For a beginner, I would say wipe the oil out at the end using the towel until you think you can't get any more off. That is how thin a layer of oil you want.
I love my cast iron!! I’ve had them for decades and aside from their weight now that I’m older, they are the best pans to cook with!!
I truly appreciate your videos Lisa!! Thank you!!
Thanks Lisa. I have a Lodge pan and it is great by following the washing and seasoning directions.
Also have a Lodge and yes the rough surface is not an issue when cooking.
I worked in retail in the home dept for over 30yrs. The induction style was only available within the last few years. We always had people confused as to which pans worked with this. If the box didn’t have the induction symbol I’d tell them if a magnet stuck to the outside of the pan it would probably work. Also, if they wanted to be sure, they could try to heat only water in the pan, that way they could be resold since actual food hadn’t been used in them.
Thank you for addressing glass cooktops! It seems to be the “upgrade” appliance but frankly I’d rather have electric coils because if your pan is even *slightly* warped it doesn’t work well on a glass top. I have given up on tri-ply, 3 uses and they’re too warped to use on glass. We finally decided to risk the lodge cast iron on the glass top and it’s a big game changer for searing meat and doing that nice Sunday breakfast!
It's the non-stick skillets that always warp on me. My mother's 1970's aluminum(?) seem to do fine (major hot spots, but full, flat contact with the burner) It would be nice if someone could invent some kind of cover for cast-iron to protect the glass. Like a thin smooth conductive boot or saucer. I really want to like glass cooktops (both induction and traditional radiant heat) because in theory, they are superior.
I appreciate your expertise and easy way you explain everything. Thank you Lisa!
I notice that on many of the pots & pans reviews, All Clad quite regularly comes out on top. If not always. Well, with the exception of the non-stick where Oxo was best pick. But since it's not induction compatible, the second choice was.... All Clad. I do agree All Clad is phenomenally good. I have a 20 year old All Clad stainless set that performs wonderfully and is still almost like new. And that is with years of daily cooking for a family of 6. Now empty nesters, but it still get used 5-6 times a week.
But on the newer editions, D3 or D5, the handles on sauce pans and skillets are, for me, an absolute nightmare. The edge of the hollow U-Shape handle cuts into the palm of my hand, it is absolutely uncomfortable.
I find Demeyere, Le Creuset (both stainless frying or the non-stick skillet), etc... even Made In or Misen have a way better handle design. And all are on-par with All Clad.
In the non-stick review you did, I would put the Le Creuset miles above the All Clad, just because of the handle design. I only found one review ("The Best Nonstick Skillets for Avoiding Sticky Situations" from 2019), where there is a very short remark that Hannah seems to have the same apprehension about the handle cutting into her palm as I do.
So why the infatuation with All Clad? Am I the only one who finds the handles impractical?
Thanks for the time to read and (perhaps) respond.
So glad you are going to be reviewing the tabletop butane indoor burners. I have wanted on for a long time and don't have a clue which ones are good. Also, thanks for revisiting cast iron pan care, very helpful.
Great video, Lisa! I've found that with a new cast iron skillet cooking with bacon, pork belly or something with lard for the first few rounds helps the seasoning process. I've helped several friends with that tip.
Thanks for adding actual captions for the Deaf, makes watching on UA-cam easier to watch, the same as when watching the show on PBS.
Comment here that has NOTHING to do with topic or food_ THE OLD-STYLE iPod Click Wheel in the speaker device on the shelf behind your left shoulder - YOU ROCK GIRL!!! lol ✨🤗✨
We brought our Nana s 80 year old cast iron pans back to life . Now it’s smooth as butter and you can cook anything in it !
How did you get the heavy crusty stuff off the outside around the pan? My inside is smooth but I have this thick crusty on the outside.
Re-Smooth Bottom Cast Iron pan... Go find an old piece somewhere... Griswold, Wagner Ware, Birmingham Stove and Range... Most of those will have a beautiful smooth finish and cost a LOT less than a Smithey.
An annoying thing that I've noticed, even on some of your favorites, is that they are often do not have a flate bottom inside surface; they hump up in the middle causing oil to run to the outside leaving the center dry.
Great information. Thank you.
I love my cast iron skillet by Stargazer. I highly recommend it.
Same here.
Agree, stargazer is the best!
Cast iron pans provide 30% of required daily iron intake. I was chronically anemic until I bought all cast iron pans. I haven't had that problem for decades.
Me too. Cooking in cast iron makes all the difference when it comes to healthy blood.
Wow, thank you for answering my question about cast iron! Made my day!
I LOVE Lisa!!!
I polished my Lodge pan and it didn't hold a patina as well. Then I used 80 grit to roughen the surface and my issues disappeared.
I use Made-In pans on my induction stove and they are great.
What about polishing the outside bottom of a cast iron pan to reduce the risk of scratching a glass top range?
You guys need to stop recommending the T-Fal pan for induction burners. While it does have some steel that lets it work on induction, it is so thin that it doesn’t transfer the electromagnetic energy efficiently and takes for absolutely ever to heat up. I bought it on your recommendation a year or so ago and I might as well toss it in the garbage. I actually did a test where I boiled a quart of tap water in my 12” T-Fal alongside my equivalent Scanpan and the T-Fal took almost twice as long to boil the water.
if u live in a humid place or have a problem with rusting and storing in a cabinet put a tub of damp rid it will collect water from the air but u have to make sure u listen to lisa and dry it on the stove prior to putting it away
Damp Rid is a available on amazon and walmart for 2-7 dollars
Always great info
Great video Lisa
portable induction is by far a better solution than a portable burner...perhaps if you have a wok, that would be a different story.
RE: CERAMIC RADIANT & INDUCTION COOK TOPS You’ll need to take your new ruff bottom CI to a Metal Machine Shop for bottom flattening and smoothing, and it’s expensive. For the past 40 years, CI pan manufactures are Scroogelike (miserly) so they don’t manufacture CI pans with a finer surface cast meathod or with machine finish, both inside and out, like they used to make them.
Enameled cast iron is best for induction.
@@TheIkaika777 Yes, if you can find it, the enamel is durable and doesn’t crack.
Thank you Lisa!
Your videos are always so helpful! I’ve been using (since years) aluminum saucepans to boil milk. After watching your videos I got to know that aluminum pots/pans aren’t the safest option. So I have been researching on this topic. Have you guys tested stainless steel saucepan for boiling milk? I’m asking because a bad quality pan will have burnt milk on the surface and it’s a task to clean it. I don’t want to spend a bomb on an All Clad and repent if it didn’t serve the purpose. I think I could also go for a Le Cruset, but its very heavy and I’m not sure if I could use it very comfortably. Your help in this regard will be highly appreciated :)
Lisa is the best! Love her vids!
Thank you very much!!
I wish I had addressed the pan video, as I have a question that has bothered me for a while. Given that nonstick skillets lose their effectiveness in a couple of years, what do you do with them at that point? Just accumulate a bunch of less-than-ideal pans?
Cast iron pans lasts generations. Why do you think they go bad?
@@Lili-xq9sn I believe the question is about Teflon coated pans, not cast iron.
For nonstick pans, just toss them if they are really bad or donate them to a thrift store if still useable (even if they are not as effective as they once were, but still have some life left). As for cast iron, just season after each use as Lisa explains and they can last for years, if not decades.
Just be aware that acidic foods can strip the seasoning away on cast iron/carbon steel if it's not well built up to begin with and don't go to town scrubbing, just use a light touch with a scrubby brush/sponge and hot water, dry and then place on a warm burner for a few minutes until it's dry, then wipe with a tiny bit of oil until it almost looks dry again, then heat for a couple of minutes more after oiling and your generally good to go. If you don't reheat after the oiling, it'll hold until you use the pan again the next day say.
Non stick pans are problematic. They're safe to use if used properly, but you rarely hear people discussing disposal once they're no longer useful. They can seldom be recycled as the non stick coating needs to be removed before aluminum can be recycled, so even if they're put into recycling they're almost always diverted to landfill, and we don't know what the cumulative effects of the 'forever chemicals' that make the nonstick in the ground. I've looked, but so far am unable to find any studies. I think it's time for ATK to begin addressing the long term effects of non-stick, well seasoned cast iron and carbon steel, if properly cared for, provide non stick qualities and can usually be passed to the next generation. I cringe a little every time they push non-stick pans.
@@annek1226 oh. I misread the question. Teflon is poison. ♡ cast iron pans.
Love these informative videos like this. Thank you.
You are right, don’t sand or polish new rough cast iron, just cook in it.
3 Lodge 12" skillets 1 Lodge Wok 1 Lodge 12" what I call my cornbread handless skillet ..... Use them on electric stove, Charcoal grill, Blackstone griddle
Is that a All Clad Pallela pan on top of your microwave?
This question will probably make me sound like a complete idiot, but...are the terms skillet and frying pan interchangeable or are they referring to completely different cooking tools? I did not grow up using the term skillet. I'm just wondering if it was just my family or if it's a New England thing or if it's a professional term. Thanks in advance for your help!
If you really want to be confused, there's also a "saute pan" which is neither a skillet nor a frying pan, but is best used for shallow frying and not actually ideal to saute in.
Loved the video. Thanks!
Make sure that you also lightly oil the OUTSIDE of a cast iron skillet, otherwise you run a chance of rust rings or spots on your shelves.
Can you someday show the proper way to season and clean a wok?
I found that after a year or so of use and seasoning my lodge pans are all now smooth on the interior.
I tried to polish my Lodge and realized the inconsistency of my technique and tools made it worse than the original
OXO is legit. i bought a 12" a while back when i watched one of your video, love it eversince. i also bought an allclad non stick and did not lick it. i think it is overrated.
I wash my cast iron pots with liquid soap, I dry with a paper towel, i add a little oil onto the paper towel and do another rub over, this seems to prevent rust, it works even if it's not completely dry nor heated, if I forget to use heat as a final dry, works well on both carbon steel and cast iron.
Regarding your first question, What about the sage advice from the frugal gourmet, “hot pan cold oil foods won’t stick”?
I think there is some truth to that. I tend to put the pan on, set the burner to 7 and let it come up to hear for a minute or two, then add the oil and then let it just begin to smoke a touch or shimmer even and then begin my cooking, it does seem to help as once you put the food in, it begins to sizzle almost immediately but generally speaking food will stick for a minute or so before releasing for most things.
Now, I begin at 7 but will gradually turn it down to a 5, then often down to 2-3 as I cook on an infrared glass top.
The frugal gourmet? Haven't heard that name in ages. I wonder whatever happened to him?
@@Soxruleyanksdrool In the late 90s he was accused by several men of sexual abuse when they were minors, no charges but they settled out of court and it ended his TV career. Died of heart disease 15 or so years ago. I had all of his books.
Thanks, yo.
I have Berghoff euro cast cookware how do you feel about this product. I think it's great but I haven't pushed its limits.
Carbon steel has been a real game changer for us. Less heft than cast iron with all of the benefits. Our American Metalcraft pans take and hold seasoning well, are well made, and were an absolute bargain.
please explain the salad master fascination
I won't purchase a ceramic cooktop because I'm a very temperamental person when it comes to pristine cleanups, scratching would annoy those using my stove or create distractions every time I hear a pot moving.
I can’t use the oven on my stove. The previous owner used oven cleaner & after washing it/wiping it down several times, when I tried to use it, the fumes caused chest pains….so,
how can I season my cast iron skillets without an oven?
For starters, take back your oven. Open some windows, set the oven to like 350, go step outside for an hour or so, maybe grill some burgers, maybe run some errands. Come back in an hour and you'll have cooked off those chemicals and should be able to use your oven again. Or get a respirator and do the same if you're worried about leaving your oven unattended. Feel free beforehand to wipe the oven walls and floor down with some warm water floating a few slices of lemon. The citric acid will help the water act as a solvent to get that gunk off.
Second, you can heat a cast iron dry on the stove. Just set the burner to a medium low heat, place your pan after cleanng it and let it sit for 20 minutes or so
You store your cast iron skillet on your stovetop! Why would it be anywhere else? ;)
When is Gearheads going to add Durapan Skillets(Curtis Stone's Non Stick)Geofery Zarcanian's non stick cast iron to there skillet tests?
If you guys chose Smithey you don’t know what you are doing with cast iron. Crazy price for a hipster pan that won’t hold seasoning.
Do yourself a favor and skip all these modern pans and find a wagner or griswold.
I don't know anybody that actually likes their induction cooktop especially after they get one and have spent a long time raving about them they end up finding out... Pretty much everything Lisa just said they're easy to scratch they can break if you quank a Pan down too hard on them It gets cosmetically screwed up almost immediately only people that follow instructions to AT instructions to AT very carefully can keep the surface of their stove clean and looking nice and only then for so long at some point... The screen printing will come off that was on the glass or a kid will come over and scratch the surface all kinds of stuff happens... And a warped Pan will totally screw up whether or not heat is being transferred... Exceptionally more so with induction.... But with gas and electric You could heat up a shapeless piece of aluminum foil quite evenly...lol. Just something to think about and my personal opinions that glass and induction cooktops are not all they are uh cracked up to be
Malpractice! ""rust won't hurt you?" well Last year my my great auit aint die died at age it's 99 And 4 months. Both the accident investigation and and autopsy autopsy revealed that that she Most likely died from rust consumption Even before the motorcycle crash.
Sorry about your aunt. The iron in the cast iron pans is beneficial.
Well played!
Did she religiously wear a helmet?
I'm sorry for your loss, too bad she didn't make it to the century mark. At least she didn't die from the covid. Any 99 y/o on a motorcycle is my kind of grandma
Oh my gosh, so unexpected - this must've been a shock. She had all those months to look forward to.
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Gas should never be used indoors! The name “burner” should tell you what the problem is, when you burn gas you produce poisonous gas byproducts!
Gas has been used safely inside for well over 100 years. IF you take the proper precautions - you will find that virtually ALL restaurants use GAS cooktops. Yes, combustion does produce amounts of Carbon Dioxide, Carbon Monoxide as well as other Byproducts but not normally in amounts that reach unsafe levels. Fireplaces and Furnaces produce the same as well. While the current trend is to MOVE the polution to another place by requiring the use of Electricity - which CAN BE produced clean - there is still a lot of it produced by coal and gas fired plants. WE do not currently have the capacity in our power grid to fuel all the cars and houses with Electricity and it will be decades before we do.