Welcome to Mr. Cast Iron, your go-to destination for all things cast iron cooking! Our goal is to help beginners and novices conquer the fear of cooking with cast iron. With our expert tips and easy-to-follow tutorials, you'll learn how to cook, care for, and restore your cast iron cookware like a pro.
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Mr. Cast Iron Mike Akers 398 N Scurlock Piggott AR 72454 Website: www.mrcastiron.com
Thank you for being part of the Mr. Cast Iron community. Happy cooking!
I got the older version that doesn't have the ash tray but I love mine. Had it for about 8 years and it still looks brand new. What Indo with mine is I cut a piece of aluminum foil and place down inside the charcoal area and run it up about 3 inches on tbe sides. Mine does have a damper on it but it is a small plate that slides back and forth. Once I am done cooking and the coal die out I just fold the aluminum foil up and remove all the ashes. It's a little more effort but it makes removing the coals easier and it also prevents salty sauces and grease from contacting the surfaces. The sportsman grill isn't really meant to cook large pieces of meat nor does it smoke although I did fabricate a cover for mine and it does pretty good. I am reallybgood about making sure my grate is always cleaned and then I wipe all surface while still warm with peanut oil. Would I pay 150.00 bucks for one....no but I got this as a Christmas gift and love using it. It's great for deer burgers, skewers, dogs and hamburgers and it really shines cooking pork chops. Not sure I like the new version shown here. Doesn't look and heavy duty and I definitely don't like the detached handles. End up losing those. Mine are attached and cannot be removed.
Could the black residue be related to the new pans being sold that come, "pre treated?" I have been dealing with the same issue. After two years of trying everything, the problem persists. This is not an issue with my old Wagner and Griswold pans. Something is wrong with these new pans and no amount of scrubbing removes the black residue. How are these pans being manufactured and what are they treated with? What are we eating?
Great video! I am concerned if I were to use avocado oil to season my cast iron as sometimes my dog gets a few scraps of food and dogs are not to consume avocado oil. I wonder if seasoning the pan with it would hurt the dog 🐶 f he consumed a bite of food cooked in saud pan? I wouldn’t full on cook with avocado oil for the dog I am just wondering if the seasoning would hurt the dog? I like the high smoke point of avocado oil.
Bought an original, it lasted one weekend campout and got sold on Kijiji. Wide open to wind, rain and twmperature, a fuel hog, no lid so no indirect cooking. Heavy and in pieces. Weber GoAnywhere solves all the issues with portable charcoal cooking that this thing cannot handle for 1/2 the price. Pretty though.
Wow! They look delicious! Is ground ribeye have the fat content of ground chuck or ground sirloin. I like 80-20 or 85-15 ground beef. Ground sirloin can be a little dry since the fat content is usually 8-10%. I’ve never seen ground ribeye burgers premade at the supermarket but I wouldn’t mind trying to grind my own ribeye. I’ve had fresh ground Delmonico burgers and NY strip burgers and they were delicious but the Delmonico burger seemed more flavorful. I guess a Delmonico is similar to a ribeye but closer to a strip steak. You made me hungry and those rolls toasted are the best.
When we oil the pan after washing do we oil the whole thing or just the cooking surface? Might be silly question but I’m new to cooking in general and just bought a skillet
Either those are some huge chicken thighs or that grill has gotten smaller possibly. I also would suggest to season the cast iron grill grate with a high temp oil like grapeseed oil instead of a spray. I also wouldn’t ever cook in a beautiful cast iron skillet right next to a greasy chicken because it will coat the outside of the skillet with grease and stuff. The grill definitely looks smaller than the original out of the box. I’ve never had the radishes so I will definitely try that.
Mine did stick horribly. New Lodge cast iron skillet. I did let it heat up and I did add a little olive oil in it. Don’t usually use this skillet for eggs.
Worth every penny! And AMERICAN MADE! If you’re a fan of cast iron, you won’t be sorry! Great Video Sir, I have the older model, with the nail, but I sure like those handles.
Hey there please tell me I'm misunderstanding you Did Mike pass away? I know I haven't heard from him in a while. I consider him a very good friend We only live a couple hours apart. Please let me know. Thank you
@@MrCastIronthank God buddy! I didn't realize that was you that was you that wrote rip why did you write that? I'm thankful your ok I was sitting here with tears running down my face I'm so glad your ok
I just figured out that wasn't you I don't understand but it dont matter I'm just glad your ok. Funny how you can have a close friend you've never met in person. Glad your ok man
I'm still cooking in a cast iron frying pan I bought when I was a student in the early 1070s. It cost me $2.95 from a camping store, and is still (usually) non-stick. I'm 73 so I've had it for almost 50 years - I still regularly cook our Sunday pancakes, home-made crumpets, scrambled eggs or mid week spaghetti sauces in it. I freshen it up with a scrub of bicarbonate soda every now and again and an occasional light oiling. I think I've given it two full re-seasonings.
The oil gets in the pores as it heats up and it's not seasoned until the pores close up. Then it's ready . The oil in the pores is the reason it won't stick. I love cast iron ! Cooked on them all my life . I do mine like he does . My skillets are ready when I need them.
Seasoning your cast iron skillet with several layers is not for the non-stick effect. It is to protect your skillet from rust. You will not get the quality like Teflon coating. If you really want the non-stick effect, just properly care for the iron coating of your cast iron skillet. It is easier than you think. Just wash your skillet or remove the thick layer of greasy carbon with an electric drill and a wire brush. Or you can use any other method you like. Then treat it with white vinegar to remove rust if it has appeared. After that, wipe the skillet well with a dry cloth or paper towel. Do not dry your skillet on the stove or in the oven after white vinegar. There is one last step left. Just grease your skillet with a thin layer of vegetable oil. And that's it. Your skillet is ready to cook.
I have a question whenever I clean my cast iron with sea salt and hot water and sometimes a little iron wool it feels like the nonstick goes away and it feels like it hasent been seasoned. Is there any explanation for this?
As someone with a minor in metallurgy as well as workking in thermoplastic - I can tell you all that seasoning actually adheres to mirror polish, and the rough surface makes no difference to adhesion whatsoever. Polymerization is a chemical process, not a mechanical one. It's a bit like varnishing wood and thinking that scuffing up the wood will help - it does not. Just consider how smooth relatively speaking carbon steel pans are, and how well they hold their seasonings. That said, I don't bother except with some of the Lodges which seem to have a few extra large "spikes". It's interesting however that Mr. Cast Iron's favorite is a smooth bottom pan. Hmmm. ;)
Nobody will convince me otherwise I never wash never have and never will my cast-iron. High temperature kills any bacteria. After I’m done cooking wipe it out. I have on occasion used salt and a Cast-iron chain metal tool. If you wash your pan, I think of you as a Nancy sorry my opinion. Grow a pair it aint gonna hurt you. And both men and women can both grow hair because we both have the same parts. They’re just organized different lol, have a good day, everybody
They leave it rough because it's cheaper for them. It works but takes longer to get a really good non-stick finish on the rougher surface. I know you are Mr. Lodge Cast Iron but the more expensive premium cast iron today is finished smooth just like the vintage stuff was---part of the reason they cost more. That and the reduced weight.
Grandma used lard, tallow and bacon grease because she cooked with them every day, sometimes more than once a day. If a person is only an occasional user of cast iron animal fat will quickly turn rancid--especially if the cast iron is stored covered. And grapeseed or even canola is better than flaxseed. And none of those will turn rancid.
Lard, tallow or bacon grease are great IF you cook on them every day, or most every day. If you use them only occasionally, and especially if you cover them, the grease will turn rancid.
