Mr. Cast Iron: Thank you so much for that informative video. You have inspired me to take a couple of aluminum/Teflon frying pans to the nearest Thrift Store, and then pick up a new LODGE 12" cast iron skillet! (As a beginner, I promise to properly season and take care of it!)
That’s cool, James! If you ever have any questions or problems with cast iron, don’t hesitate to reach out to me, and I’ll do my best to help you out if I can!
Adding two more tricks right here. One, after removing the food, while the pan is hot still, if you've hot water (or hot water from cooking potatoes, etc), put some after in the pan and use a spatula to remove the residue. Put it back on the burner or gas for a few mins and let it dry off. Done. Two, there's no need to reason the pan in the oven at high temp you see the seasoning is wearing off. Instead, put a lil oil in the skillet and put it on the burner at high heat until it smokes. Let it cool down. Use a paper towel and distribute and the excess oil and bring it to a smoke point again. It's the same thing as seasoning your pan in the oven, but much quicker and it will help build layers on top of layers of patina in your pan. Enjoy cooking with cast iron :)
I'm in New York City & growing up my mother didn't know how to maintain a cast iron skillet properly so I hated them. Now especially since discovering your videos everything is being thrown in my cast iron. My fiance says I'm obsessed with them 😂.
Tip #4 When finished cooking, do not let the oil cool down with the pan. This will create a sticky mess that is a hassle to clean. When finished cooking, get a piece of paper towel or napkin and sop-up/wipe out the oil. You don't have to get all of it, but if you get most of the oil then most of your cleaning will already be done. It is also a good idea to start saving used paper napkins for the purpose of wiping oil out your cast iron. Phoenix, AZ.
Been cooking on cast iron for 50+ years, since I was 10 years old. Thank you for the tip about checking the temp of the head of the handle, I'd never heard it before.
He's right on the skillet mistakes. I only use Lard, if pan is dirty I just boil water and scrub it out with brush then reseason on stovetop. Always preheat. Just low heat, if handle is hot it's ready and so my eggs never stick. I only use Lodge products with factory finish. Love them.
@@MrCastIron I do really like your Channel and how you do care about those watching. Hope you find my " Biggest Mistake " I made on storing Cast Iron that I commented today. I have several Lodge products such as 5 qt. Dutch Oven, 9X13 cake pan, 9" griddle pan, pie pan, 10.25 deep skillet that I bought recently. Great videos, Thanks.
You're so welcome! Thank you! I'm glad it helped! Please subscribe to our channel so you get all of our latest content as we post it! Also, If you ever have any questions, don't hesitate to contact me, and I'll do my best to help you, OK!?
Thank you very much for those tips! I just purchased a 10.25 Lodge skillet with lid and I haven’t used it yet! Now I feel more informed & less intimidated! As for your wife, lol, I know how she feels. My husband..rest his soul,…used to cook steak in a smoking hot skillet and my job was to fan the smoke away from the smoke detector!! Lol. ❤️✝️
I just got cast iron for Christmas and I am thankful for your video. I laughed so hard when you said warm up the cast iron like you warm up a woman. lol Your wife is a treasure and so are you.
Yep. Yep. Yep. Good advice. I fry 2 eggs every morning on my cast iron round griddle. And it makes the best pancakes I've ever had. And once a week I make cornbread in a cast iron frying pan. And my cast iron dutch oven I use hanging on a chain from a tripod over a campfire.
HAHAHA…so what you’re saying Mike, is to pre heat and lube your cast iron, BEFORE adding your meat, take care of your iron and it will take care of you….kinda like Teresa…🤩🤩🤩 you got a real treasure there Mike💯
Just bought my first cast iron skillet, Lodge 12 inch. I'll never go back to standard pans. I'm enjoying cooking so much and the extra care you have to give a skillet before and after cooking and how our ancestors used them makes me feel more respect for food and my elders and the way they lived. Also, i did laugh when the lady said "easy"😂 The moment a man gets scared but is allowed a measured and respectful criticism of his better half is a sign of true love! Thanks for your videos, i have gone through a lot of them and will continue until i am entirely confident with my skillet.
That’s awesome, and welcome to the world of cast iron my friend! Congratulations on your new skillet. Thanks for the kind words, and if you ever have any problems or questions, give us a shout, and I’ll do my best to help you, OK!!??
Me too, brand new cast iron skillet, and I over seasoned it, coked too high, and now it's a mess. Just finishing stripping it and I will season it on oil. Thank you for the information!
I just found my moms cast iron, i never saw her use it but i got interested with using it instead. This videos help alot as i got used to using non-stick pans.
Ive been cooking on CI for 40-42 yrs and I seldom turn heat above 5. I have 7-9 CI pieces that I now only use my Griswold #7 to bake cornbread. I have converted to carbon steel. Faster reacting both up and down (I often need my pan to lower in temp quickly). Ive dropped two CI skillets over the yrs and broken a sidewall (both were Griswold's) CI is brittle. CS is like a boat anchor or anvil and cant be broken.
Hey, I like your pop up before someone comments! Does it help with getting better comments that are civil? We hope you & Teresa are doing well! Looks like you got a “runner” on this one, it’s picking up speed and got recommended to me! We’ve been on the road so often we haven’t been watching a lot, but so good to see you guys are doing well on the channel!!!
Hey, thanks, Theresa! Yeah, that’s a setting on upload that restricts the comments to prevent as much as possible. Good to see you guys busy and truckin on with your channel. We are hanging in there too! Some videos grow faster than others, and this one is off to a good start. It’s so hard to watch everyone’s videos, and you can quickly get burned out if you are not careful…I know!
Thank you for this. I tried cooking on my cast iron twice and was simply cooking too high of heat... it would smoke like crazy so it scared me of ever using it again lol.
You’re welcome, Jesus! I am happy to hear you are going to give it another chance! If you ever have any questions or concerns, please feel free to reach out to me, and I’ll do my best to help you out ok!!??
You’re right-on about doing everything at medium heat. My useable range on the gas burner is from the first line of “M” down to above the “D” for in the “MED” on the dial.
This was helpful, I have cooked on cast iron for about 3 decades. Probably for the 1st decade I didn’t know what I was doing or how to care for the pans. Thankfully I didn’t ruin them, but the first one I got did get pretty rusty and a bit pitted from improper seasoning and storage. Thankfully it cleaned up well with a wire wheel, and the putting hasn’t changed how it cooks.
Mike. You forgot to mention the #4 BIGGEST mistake for CI beginners. They don’t watch you enough!! 😆 This was a good and educational video for beginners. Hope that the missus and you stay well, I’m trying to get over COVID. Take it from a North Louisiana country boy, it isn’t fun. Until next time…Dan
ITs a good thing Teresa is a good sport! hehehe. These were great tips Mike! Especially number 3....I wasn't aware that you needed to cook things not too high a temp. Love Teresa's response at the end!!
Rinse the pan (okay to use mild liquid soap), pour in a small, coin-sized spot of cooking oil, heat the pan, place the item to be cooked on the oil and spread it around with a fork over the item. After you flip the item, spread the oil around again with the fork. When done, let the pan cool on its own, do not wash or rinse the pan now (there are no germs in the oil and it acts as a barrier to oxygen).
Or, clarified butter! Natures, natural born fats! Also beef tallow, aka, lard! As much as I can, (but not entirely exclusively), those are my favorite cooking fats. My cast iron skillet’s are non stick. I save bacon grease in a container along with clarified butter.
I always cook steak on the grill. Have it down perfectly and always comes out great. Decided to try making one in a skillet last week….. heated the skillet, put the oil in…… and ended up making the worst steak I’ve ever made. Overcooked it, felt like I’ve never made a steak before. Not sure if I’ll try it again…. I’ve had steaks other people have cooked in a skillet and they came out great… I failed miserably
That smoke like that maybe even a little bit more is what I through a seasoned steak on to for like just maybe 2 minute. Just to sear it and put a little color on the meat then turn it and through it in a 500-degree oven for 5 to 6 min for a medium to medium rare. Douse it with Worcestershire sauce cover it with your mushrooms and onions, and let it sit for 5 minutes. Just let it rest. Beautiful. When doing bacon turn it right down low to medium cooking fried eggs over easy or sunny side up right down low be patient. You will catch on. Remember cast iron gets hot so just watch and be ready to adjust the flame a tiny bit at a time. Medium low is a perfect place to start it at. Just watch it you will quickly catch on. I love my cast iron.
Its easy to use thr cast iron skillet but the real question is how to maintain and keep it clean without damaging the seasoning, like a day to day usage type of thing.
All of this is good advise for frying food in any pan, cast iron or otherwise. You might get away with starting cold or using no oil with a teflon lined pan, but it's still not a good idea.
That’s a great question and thanks for asking! I usually add a little oil starting out so nothing sticks. But if you add the bacon while the pan is heating up on low and gradually increase the heat to medium as the grease starts to render out, you should be ok too!
Great question, and thanks for asking. I made this in hopes it helps answer this for you: Can You Use A Metal Spatula On Cast Iron ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tvGXCV1fJ4M.html and Metal Spatulas - How To Use A Metal Spatula On Cast Iron ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ICGjxGDTjHs.html. Let us know what you think, and if we can ever help in any way, don’t hesitate to contact me, and I’ll do my best to help you out, OK!?
Yes You can absolutely use metal utensils with cast iron cooking vessels. My family and ancestors have been using cast iron cooking vessels for around a century and a half along with metal utensils. There weren't any gourmet cooking stores in the country to buy fancy wooden utensils and they wouldn't have bought them even if they could have afforded them. Cast iron cooking vessels hold up for centuries of continual daily use with metal utensils cooking whatever needs to be cooked. I've never had any any problems, and they'll hold up to my manual dishwasher. I have a right and a left dishwasher. Just got through using them about an hour ago 😂 Use an old cast skillet to cook some potatoes and eggs for some breakfast burritos for supper. Good Luck
For someone who has house full of Cast Iron, You tend to forget that most wives don't alwaYs appreciate being called out in public. You just might find out how hard headed that You reallY are. 🍳. Lol 😆. However, I'm sure Teresa is NOT that tYpe of Wife, YET. 🤔. NicelY Done. Thanks for sharing.😎🇺🇲.
I like charliesgrumma5388’s comment! EVERYTHING he/she said is SPOT ON! I have one little teeny tiny tip to add… Waaaaay back in the 60’s, my grandmother taught me to always rinse with HOT water, using a stainless scrubber! If/when something is stuck in the skillet, use table salt mixed with a “little” HOT WATER in the skillet to make a paste, and scrub like nobody’s business until “whateveritis “ is completely removed! Sometimes this process requires multiple times if the “whateveritis” is really STUCK! After the final rinse, dry with a cup towel and, using a paper towel dipped in bacon grease, wipe the bottom & sides well! Bacon grease should be a thin coating, NOT wet! The tips charliesgrumma & I have shared have been fully tested over 50 years!❤️💕💜❤️💕💜❤️
Just move it off the heart and turn the heat down. Give it a minute till it quits smoking. I never cook any higher than 4 or maybe 5 during pre heating. You can also put a few drops of water in skillet to test if it is preheated
I'm weeeak wit laughter. I can't even greet y'all wit my usual HELLO MY UTUBE FRIENDS🤣 So hello to u 2. This video is FUNNNNY from beginning to shonuff end. 1st when I saw da title, I said he was speaking DIRECTLY 2 ME-Newbee, #2 he tried so hard to make that meat stick & couldnt, well seasoned pan😂, #3 a real case of SNITCHES GOT STITCHES. Tell on Mrs. C.I. & she stitched him up telling bout da fire alarm. She got ya Mr. C.I.🤣🤣🤣🤣 SHE GOT YOU!!!🤣🤣🤣🤣🤣🤣🤣
@@mrs.castiron & baaaaBE,,, YOU GOT HIM GOOOD!!! You did him like da elder at church or da grocery store. You; Look ah herrr Mike, if you go in here & show out, ima show out wit ya. Where ever you clown is where ima clown. 🤣🤣🤣🤣🤣🤣 Mrs. Cast Iron,,, hats off 2 ya. I can tell he AIN'T easily got. Mild temperament & all.🤣🤣🤣
What kind of oil would you recommend? I've tried cooking burgers on a cast iron grill my mom gave me and set the fire alarm off by mistake! I was using olive oil...
Oh wow! I bet you were in trouble! If the hamburger were a fattier type, I would let the meat render down. The beef oil or tallow is good for cast iron. I’ve oil will smoke if you cook at too high of a temperature.
@@MrCastIron oh it was a mess…triggered the alarm for the entire building and the firefighters came…luckily the sprinklers didn’t pop or that really would’ve been bad 😂 thanks for the suggestion!
