Amateur (because I'm not a professional) cast iron cook, newcomer to antique collecting (I collect vintage cookware to use in my kitchen, not just to display), and Chaos magician. I discovered cooking *and* mysticism at roughly the same time, which was why I decided to combine the two and follow the path of this strange hobby, which I simply call "cooking magic." Every so often I get the urge to make a video that, I hope, you will find entertaining and useful.
Missed this live. Had to work. It was a treat after work to relax and listen. Fun seeing the new rack addition. Always learn something new to me about cast iron history. Hope you have a great time cooking for your friends this weekend.
Reminds me of the alar (spelling) on apples years ago. Come to find out you needed to eat like 3 bushels a day for a number of years to get cancer from the stuff.
My concern with cooking with cast aluminum is that it is commonly contaminated with lead. Check out lead safe mama. She has a very informative website.
Top avoid those hot oil splatters that you just saw at 0:48 , use a pair of tongs to lay the meat down gently into the oil so avoid burning yourself and risking an oil fire, Also less clean up.
I got a lodge 9 inch wok at Walmart recently on clearance in seasonal bbq section. Im diabetic and off using insulin by cooking all my own food and closely controlling carb/starch intake. Ive really missed rice and asian noodles. Ive found shirataki noodles and some other asian noodles that are lower glycemic. Im so happy to have noodles back. Loving my smaller wok. Have my eye out for the larger wok at the right price. My cast iron itis is a bit more controlled. Finding that Lodge goes on sale periodically in different stores. Wasnt planning on the 9 inch but at $10 it had to come home with me. Its been on my stovetop since it came home and gets used almost daily. Its not been used just for asian.
I don't really care too much about the Masons. But I do stop and look anytime I see cast iron ash trays. We have a bunch of the holiday pans made by Lodge. But also lots and lots of the BSR advertising ash trays. True Value, appliance stores, and so on.
Actually, BSR when they started the new high production factory about 1966 stopped machine milling the interiors and began selling the pans rough cast like all CI these days. Lodge wasn't first, they just jumped on board. Whether the pan is smooth or rough cast seasoning will stick if it's done properly. Rough casting allows faster production but makes for a lot heavier pan since up to 25% isn't removed from the interior while milling/finishing it.
BS&R did mill their pans at least up until the 1980s. I havea Century #10 that can positibely be identified as being from the late 1970s, and it has a smooth milled surface. According to the experts on the BS&R Facebook page, they actually sold their milled pans at a somewhat higher price than the rougher, unmilled pans.
@@castironchaos you're right. I was half asleep when I wrote that. BSR started with one Disamatic high production casting machine but eventually had 8 and produced more CI than any other manufacturer in the world. During those years they still did quite a bit of hand casting and machining by their master mold makers. In the early eighties Lodge aquired BSR in a bankruptcy case and by then very little milling was done except their top of the line products. By 91 Lodge had quit all milling of their Lodge branded items.
I saw a video here on RU-vid where a woman did test her enameled cast iron Dutch oven for lead and it returned with very alarming results so there is impact lead in enameled cast-iron, which is probably why people want to know if there is lead any regular non-enameled cast iron.
I’ve watched a bunch of your videos, very informative and I appreciate it. Do you have any advice on a National-curved lettering with no star and a heat ring?
Crap I just discovered and subbed to your channel cuz I like the content but with this kind of stuff I will probably have to unsub. I don't agree with banning books but I also don't agree with pushing this agenda either. You can do whatever you want with your channel but political rants will always divide people.
Why wouldn’t vintage pieces that are painted contain lead? Old paint in your house contains lead, makes sense that many painted vintage items would have lead.
This is awesome. Gotta get my hubby 1. YeZzzzz, FREE Mason.😂😂😂 They arent fearful neither are we Louisianas for VOODOO. We DON'T participate in such foolery. We're dont advocate devils work. Now i cant speak for da MORE SOUTHERN Louisianans,,, but naaaah, we good ppl, Masons & Southern folk. Ye, he needs 1 for his office at work.
hey dubz, i was raised in lowcountry south carolina and they the voo doo too, root magic they call it and some folks really believe in it..........................................
It may actually be very useful considering my arm strength . I'd prefer lighter weight cast iron. I've been lifting heavy pans and being telling myself considering it daily exercise but sometimes I feel I need a break from the weight
Making my first loaf of no knead bread. Its in my dutch oven. House is smelling amazing. Making a pot of hamburger veggie soup to go with the bread with butter. Really pretty frugal meal. Husband said feels like this is food fit for a king. Happy Sunday to all my fellow cast iron enthusiasts!
That's what the therometer is for: temperature control. I became a convert to cooking meat by temperature a few years ago, and my cooking thermometer is one of my favorite kitchen tools.
and soon despite our most desperate attempts at moderation it shall totally envelope us all.......ha ha ha ha ha ha ha ha ha ha ha ha ha ahhh..............................
Thank you for this helpful video pulling one off the shelf that was bought at a garage sale years ago. How would you alter the set up for just squishing the pits out of say some hawthorn berries? Do you still use the blade? The goal would be to have the purée come through without swishing up breaking up the seeds.
