I got myself the 12 inch Lodge cast iron skillet in September and liked it so much that I got the 10.25 inch one. I might even decide to get the 8 inch and 6 inch ones from Lodge or a different company. I cook steak on my 10.25 inch and I have been making some of the best steaks that I have ever made. I use the 12 inch for cooking a bit in bulk. Love my cast iron skillets.
My husband purchased a skillet to cook a expensive steak on our 2nd anniversary. He was an inexperienced cook at the time (still is lol) and dinner was a disaster. Long story short I’ve been making countless dishes with the same skillet.. it’s been more then 11 years later. It’s a gift I never asked for, but im so happy he got it. One day I hope to have it as long as you. Skillet for Life! 🍳 ✊🏽
@@btw-3006 I will recommend going to a thrift shop or garage sales and looking for older cast iron. It is not as cheap as it used to be, but it is still less $ than buying new, and the old ones are better pans with smoother cooking surfaces (for reasons). There are plenty of videos about how to clean and re-season a cast iron skillet, and it's not that hard. I have several older ones, including one from the 1910s. BTW, get a number 8 or number 6 if you are cooking steak for 1 or pork chop for 1. The less extra space in the pan the better.
Having just used this skillet for the first time, ru-vid.comUgkxIst1DRMCWM6dgd9VjXMFXlH4HeElE6Mc to batter-fry some macaroni & cheese, I'm absolutely in love with it. The foldaway design means it actually fits in my very small kitchen, but it also makes everything crazy simple to clean. While the instructions say you should not deep fry in this, you can, but do it with your best judgment; in my case the oil didn't even reach the halfway mark.It's hard to see in the pictures, but the skillet itself has a lip in the corner. This allows steam to get out during cooking if the lid is on (so don't try to steam rice in it), and makes pouring out used oil extremely easy.Cleanup was a dream. After detaching the plug and control circuit, the unit is just three separate pieces: The skillet itself, the lid, and the base which may or may not need any cleaning at all (usually just the handles). Compared to a dedicated deep fryer I purchased in the past, where the heating element was suspended in the oil and everything was difficult to clean, the difference was amazing.I'm definitely looking forward to using this for more things in the future.
@@johnnyangel9163 anthony bordain did it in hia show more times than I can count. Stop being a basic b*tch and let Sam say what he wants to say. What's more sinister? Some guy cussing or someone putting muzzle on another?
Actually I was thinking once he did carnitas, I would love some roasted hatch green chili’s. But...more to the point, Sam does an excellent job demonstrating the “how”. Then let’s us make it our own!
Yeah! Been watching for years, in fact have watched all his vids. Some of the recipes are outlandish, kind of nonsense , “can’t think of what I can record” vids.
Got the wife to take a shot at this this morning, for the first time, with a healthy dose of "what have we got." Chunky potatoes, hot pork breakfast sausage, scrambled eggs instead of baked. And even for a first try, came out about a 9.5. A little fine tuning, a little adjustment of proportion and seasoning, it will be a 9.95. And not a crumb left over, and easy cleanup. I'm proud of her. She rose to the challenge of trying something unknown, and it came out SO Well. Thank you,Sam...
Love it! been making different versions of this for 40+ years, correction; there is no perfect way to cook an egg, from raw to crispy - I love them all!
@@GregCameron2008 But the lighting is terrible. So washed out and way too bright on that awful white wall. If lighting is the reason they are there Max needs to wake the fuck up.
Antonio Hernandez These recipes are hands down my best. Just throw some potatoes, chicken breast, thick sliced bacon, paprika and an insane amount of salt pepper and paprika powder into a pan and drink an insane amount of alcohol. It'll turn out GREAT
Thanks for this one. My wife and I love this idea. She says when I cook I dirty too many dishes and this solved that problem. My change is to use Golden Potatoes, run them through my french fry slicer, then slice them, with a knife, cross wise into cubes. Fresh cut potatoes beats the heck out of bagged frozen preprocessed potatoes. If cooking for more than 2, I cook the potatoes in batches so each cube has a good chance of touching the cast iron. I'd say something bad about you, so that you would mention me in your next video, but I love the ideas, methods, and most of all the results. Keep cooking!
Thanks, Sam! I love the simple recipes you cook for us mainly because they're put together with the thought that they can be changed, improved, messed with to our own taste! This dish is calling for tortillas and hot Mexican sauce, for crying out loud, I'm not even Mexican but live with one. Thanks again, dude.
Dude you are killing me here... We are watching all your videos while cooking every night, pause, rewind, play, pause.... And now in the mornings too..! Awesome, just awesome! Thanks, we all love you here.
I'm with ya... I collect old cast iron, has to be pre 1960, but I cook on it everyday, we would be a lot healthier if we all did the same. Just my 2 cents.
I'm on a Sam The Cooking Guy binge right now. So much inspiration here. Love the fact that the bits that go wrong (lights falling), burning his mouth, etc aren't edited out.
I cooked my eggs a tad too long and my hashbrowns did not come out as good as yours looked but this is only my 2nd time trying an iron skillet your dishes look amazing
I’ve made this dish 3-4 times and it is delicious. You really need a huge cast iron pan. It is truly my favorite breakfast meal, but I add 5-6 eggs, and a huge cup of coffee. It really is 2 meals in one. Truly a weekend meal, a home wrecker of a meal. I live it so much.
If you look at the pan he's holding up at 0:12 the right way, you can trick your brain into thinking that the pan is flipped around and get a cool switching back and forth 3D effect
Sam, Sam, Sam! the cooking guy; when he cooks, the flavor is at the peak of the charts. He knows how to toss it, he knows how to sauce it, and he knows how to top it. He is an inventor and a reinventor of the world's Cuisine. There is no more incredible contender than Sam, the cooking guy. This little creation is just a small orgasmic (A similar point of intensity of emotional excitement that touches the core of all pleasures.) taste of what he can do with the simplistic and complex foods in his kitchen. It leaves his desire spent and wanting for nothing. All poetic bearing aside, Sam, this will be on the menu in our house at some point over the weekend. Thank you. You created this in the year 2019, and I just viewed it... better late than never!
Dandahermit Seals I made it yesterday morn and substituted Sam’s Surf and Turf steak for the carnitas while the waves crashed in the background (New Brighton State Beach Park). It was tremendous!
So far everything I've made from Sam has been a phenomenal success and I can't say that about anyone else I've followed on RU-vid. A lot of great chefs too no doubt but these recipes and instructions he gives never seem to fail me so THANK YOU Sammy boy! Wish you were my Sous or Exec Chef bud.
New to this channel and already a fan lol this guy is definition of a guys appetite. We don’t need fancy, we want quick and easy delicious leftovers slapped together into perfection lol am I right fellas?
That’s our family’s leftover night every week... sometimes it’s ‘breakfast hash’... especially if we just had a roast. Lol. Seriously some of the best meals ever.
As a man who is absolutely addicted to carnitas, Blew my mind when he said carnitas. I can't believe I've never thought of having carnitas in my breakfast plates!! Great job!! Can't wait to try this myself.
Who doesn’t love a god recipe like this! I’m a big fan. I am gonna make this this weekend and try out this recipe. I just love learning from talented creators like you. Your channel has so much to offer. I make cooking videos too. Hopefully we can learn from each other!
Dude, when he took that first bite I laughed my ass off because I do the same thing and try to hold it in but I spit it out. Totally dig his shirt! Great video
Im on the ball about getting cast iron skillet/pan, seeing as i go through a lot of regular ones every few years. I do have rectangle one for 5 years i love using making small things with it. Yet despite some hardships i have given it, still looks nice to this day and i rarely have to season it. So im thinking perhaps getting a larger skillet/pan to cook with.
When I do it, I only do cooked breakfast sausage, diced onions, potatoes, I beat 8 eggs (pour it all over it) mix it all together while it cooks. Then top it with a full 8oz bag of shredded cheese. = WIN!
The store was out of hashbrowns so I used tater tots and smashed them up once they got crispy and soft. I also threw a left over hamburger patty in there. Used mushrooms & onions in addition. Thanks Sam. I am a big fan.
Sam love the show! Just a thought, could you come out with a shirt that says, "Shut the Fat up Astro"! I think it's hilarious when you are explaining something and then turn towards the neighbors fence and let Astro have it. Like I said just a thought!
OMG, I was rolling on the floor when you said this is going to be hot as well, then put it in your mouth anyway. I’m still laughing. Sorry for laughing, but that was f-ing hilarious. I am a recent subscriber (and cook), and am really enjoying your channel. Can’t wait to try out some of these recipes. John
