i was searching for some videos to teach how to restore my cast iron pan and there's so many videos with a lot of caraminholas (it's a cute way to say bullshit). but yours is straight to the point. thank you so much!
After cooking, do you just add a layer of oil/seasoning to the pan while still hot? Or rinse it first? The only one I have finished enough to cook with is not seasoned evenly and always requires scrubbing and seasoning. (I also use it to heavily blacken chicken, which makes a wonderfully delicious crusty mess). But even sausage and bacon stick and mustard be scraped - with a fair amount of elbow grease, every time. I know I’ll have to strip it and start over, along with the rest of the set, but once I’ve reached a proper seasoning - do you rinse first?
I rinse then wipe out. Warm it on the stove and then a light layer of oil. I would just keep one pan for the blackening so you don't have to constantly reseason.
The narration and the pace of the narration were fantastic. You covered a lot of material in a short amount of time which was very easy to understand. Thank you.
Thank you for this video, my roommate bought me a cast iron pan at a thrift store. It wasn’t rusted but it needed a little TLC so thank you for your video the pan came out beautiful.
I'm no professional chef, but I can't understand for the life of me why so many people are talking about Hex-Clad. It just looks and sounds like another "As Seen On TV" type of product. Everything about the hybrid stainless and non-stick design screams that it wouldn't work well for anything delicate, due to the stainless hex pattern and wouldn't really provide any benefit over pure stainless for searing, sautéing, high heat applications or transferring to an oven.
I have a question! I can buy raw milk in my state. The Problem is, we are older and don't drink too much milk. I want to make cultured butter and one gal of raw milk only makes so much cream. Is it safe to buy "Heavy whipping cream" at Kroger's and combine it with the cream from the raw milk to make the cultured butter quantity I want? I have a RU-vid video called "How to make Cultured Butter easily. " I would so appreciate it if you would let me know if it's safe to culture raw cream and store bought pasteurized heavy whipping cream together. Do I need A culture of plain Greek Yogurt to add to this mixer of the two types of cream? Thank you for visiting and replying on my RU-vid page.
Dude thank you for this video, no fancy electricity rust romover, or electric tank lol. Just easy for the common person. I looked for hours before i found this.
Would the existing rust completely go away this way ? I always thought preparing food in your cast iron utensils once rusted is highly hazardous from health perspective.
Yes and no. You can use an olive oil for sauteeing/cooking as it has a higher smoke point than extra virgin. Also extra virgin has more impurities (good things when eating, bad when trying to create a coating).
DO NOT USE FOIL on the bottom of your oven while curing. It burns on to the bottom of the oven and is almost impossible to get off. You can order liners off of Amazon that don't burn. Otherwise, great instructions and extremely helpful. My skillets look great. Now if I can just have to get this burned foil off my beautiful new oven.
Garlic butter and shrimp are no doubt delicious and the cayenne spices it up nicely but what makes this Hawaiian? I mean if I served pineapple next to lasagna would it be Hawaiian? Terrific recipe anyway.
The heat is what causes the polymerization that makes the pan non stick. Otherwise, the oil will run off when the pan is stored and it likely will rust.
