The ultimate goal Cast Iron Cookware is to help Cast Iron Cookware Enthusiast to better Collect, Restore and Use Cast Iron Cookware especially those of the Vintage variety. The way I plan to do this is to produce videos that are entertaining, educational and engaging with the main focus on Cast Iron Cookware. I personally am a Cast Iron Cookware collector, restorer and user with plenty of room to grow on all three counts.
Cast Iron Cookware collecting and using is for me and can be for you an extremely rewarding hobby. I personally want to invite you to join me on my journey of Collecting, Restoring and Using Cast Iron Cookware. Yours truly Stephen T. Strawn
Awesome! Isaiah at the end was the frosting on the cupcake! Really needed that. What an awesome surprise. My first time here. Im trying to figure out 1inch ny at medium well would be my only difference. That and I'm using a pan instead of flat. Please advise. Ty!
Storebought fries are generally going to be better for most people. They generally blanch and pre-fry during production, and going straight from cold into the fryer will produce a crispier, fluffier final product. You definitely pay a premium for them, but you save a ton of time.
You are using a "slicing" knife. It is designed to be used for exactly what you are doing, cutting large pieces of meat. The scallops on the side are so it won't "drag" through the meat.
I am 60 years old and I have been eating from and cooking with Cast Iron cookware my entire life. I do have to some stainless steel that I use for acidic foods and boiling pasta, but that is all it gets used for. I have an old kettle that was given to me several years ago. It is at least 100 years old and is full of scaly rust. I doubt that it is worth anything, but I would like to stabilize it and remove the scale. I tired vinegar, and it didn't even touch the think rust. Do you have any suggestions?
Never heard of using lye. When I started with removing rust from things, it was just a bucket filled with a 25/75 water/hydrochloric mix. I don't think you can get a quicker way to remove rust from something than that......or more hazardous, lol.
I’ve been using electrolysis for years for antique car parts, and the manual battery chargers are getting harder to find, never would have I thought to use a DC Supply (other then a rigged up electrical cord with a dimmer ) and didn’t expect such amazing results. I found this channel searching for alternatives, although not cleaning cast irons, I found the info very helpful
Anyone know any good ways to remove ceramic from cast iron? Got some old chipped pans I found in a skip and Id like to just remove that and season them
Hot dang that looked good! I like to use my gas burner outside so not to smoke up the house too much. Also I put the weight like you used on a second burner. It works good.
Great video thank you. I have been looking for a recipe. I have the jalapenos , flour and cheese. I think that shap cheedear is better tasting. . for this bread. cause I tried regular and it doesn't taste cheesy.... San Diego Ca.
Home With Kelli sent me over to your channel. I just found her channel today. Thank you for sharing your knowledge and skills of cast iron. Time to pull out my cast irons (again), and try my hand at cast iron cooking (again)😂 I feel like they shudder every time I reach into our pots and pans cabinet, and then they’ll breath a sigh of relief when I grab a one of the non-sticks instead 😰😅 🍳 ✨ Be well, stay kind and blessings to all✨
I buy Australian Angus Rib Eye Roast for $3.99/lb when on sale at my local private Church owned supermarket. Lowest price I can find and afford for Rib eyes.
I almost have the same technique of cooking my steak, but I use avocado oil to cook with because it has a higher smoke point and then put my butter on top after cooking it. I like avocado oil because it doesn't flavor the steak like olive oil.
I forgot to say I am trying to get back into cast iron again I hope I am soon feeling better. I did get more of the Easy Beezy I had lost what I had left over when I got sick and had to quit. I am seriously praying God will help me and I can stay on Carnavor I know both are the answer. I am also going to pick up my whole rib eye soon I can't wait to break it down I got a new knife from one guy I watched break one down a couple weeks ago. I'm not sure it is a better knife than I already have but I will try it. He also made ground beef from the trimmings I have a grinder, so this would be great And thanks again for the give away when I won the dutch oven. I still have it and use it I am hoping to use it more after I am better. Just had my 70TH birthday so I am really working on getting well again
Thank you for this I really wanted to know how to do this I can never make a good steak. I got my Lodge pizza pan yesterday. I am doing Carnavor I am a week in and feeling great. Thank you Steve for everything and thank you for the scripture. May God bless you
Looks good. Nice job searing. I typically sear on the grill in the backyard, then bring it in to the over for a quick 20 bake. I do like doing steaks in the cast iron, but don't like the clean-up on the stove top. ;)
Thank you so much for showing the right way to restore a rusty cast iron skillet. I was given a square BX skillet that is in rough shape. I very much appreciated you sharing Scripture. May the Lord bless you.
Is there anything you cannot do with a cast iron. I enjoy using cast iron but I'm always told I'm not allowed to do xyz with it. Like I make hot chocolate in my pan in the morning bus supposedly that's wrong ＼(°o°)／
People get way over protective but cast iron can handle abuse well. Generally people say don't cook acidic things or scrape the bottom too much, however worst case here is you will need to reseason a couple months early. People also say don't use soap but most soap isn't lye based anymore so its fine these days. Basically as long as you don't let it rust a bunch or make its change temp too fast it'll be good for a long time with a bit of maintenance. If your pan has ceramic you need to be careful about not using metal utensils or burning too much junk into it and especially fast temp changes.
