The Best Way to Clean, Season, and Cook With Cast Iron

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Buy Our Winning Cast Iron Pan: cooks.io/2o6og5F
Buy Our Winning Cast Iron Pan Handle Cover: cooks.io/2EqvB79
Buy Our Winning Papertowel Holder: cooks.io/2swhPy3
Get the Cast Iron Crisp Roast Butterflied Chicken Recipe: cooks.io/2FiS3mj
Get the Cast Iron Steaks Recipe: cooks.io/2FiTjG3
Hosts Julia Collin Davison and Bridget Lancaster debunk cast iron myths and share the basics for cast iron care. Then, Julia shows Bridget how to make the ultimate Cast Iron Steak. Next, equipment expert Adam Ried reviews paper towel holders in the Equipment Corner. And finally, test cook Dan Souza uncovers the secrets to Crisp Roast Butterflied Chicken with Rosemary and Garlic.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Опубликовано:

13 июл 2024

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Комментарии : 661

@w4mps1964 6 лет назад

No cooking show on TV even comes close to these shows. They actually show you how to cook. I've never made a recipe of theirs that wasn't great.

@AmericasTestKitchen 6 лет назад

Thanks for being a fan! We're glad to here that.

@greggmaisonneuve8388 6 лет назад

Agreed! I made their Chicago deep dish pizza recently and the crust was absolutely amazing.

@JoeKaye-hn5dt 5 лет назад

I've had several flops. Ironically it was the METHOD that ruined the dish each time.

@JoeKaye-hn5dt 5 лет назад

17 years on air and PBS hawks adverts these days. I think it has WAY more to do with funding than useful content.

@ssab9063 5 лет назад

@@JoeKaye-hn5dt What recipes did not work for you?

@boogitybear2283 3 года назад

I bought a whole chicken around 4 bucks wondering what to do with it; this video is a God sent! I made it today and it’s the best chicken I’ve ever put in my mouth! You must make this!

@sandyvann2046 4 года назад

You guys have help me so much with my everyday cooking. Before watching your shows I could wreck Kool-Aid and Raman Noodles. Which was my first meal for my husband when we got married :( . But now, all my friends tell me what a good cook you have become and it was thanks to you ladies. Thanks again

@deeowhite 6 лет назад

I watched the whole episode but I didn't see Lisa?! The beginning of the video said Lisa was gonna be featured showing us gadgets! I love watching Lisa!

@rockfieldlangley1955 5 лет назад

I made this butterfly Chicken last night! Wow! It turned out beautifully. So simple, yet tender and Juicy! I've been using cast iron a ton but heating it in the oven for uniform heating was new to me. Thanks for the tip!

@honeydooda 6 лет назад

This is one of my favorite episodes . I sent it to my 30-year old grandchildren so they can learn good basic cooking using my 60-year old cast iron skillets!

@tjsullivan4793 5 лет назад

How nice and lucky they are to get your awesome skillets!

@TheSunRiseKid 5 лет назад

@@tjsullivan4793 I agree!

@sadiaansari4574 4 года назад

That’s so sweet!

@Thebowzer221 4 года назад

How nice to have a grandmother who is that thoughtful. Nice going. You are a doll.

@9001012 4 года назад

Don't forget to mention that when flipping over in the chicken in the cast iron skillet, you may need an extra hand with a Fish Spatula in case the skin wants to stick - as seen in the video. ;- ) 18:56

@Arcsecant 6 лет назад

Love to America's Test Kitchen from Canada!

@lisayerace5578 4 года назад

Just made the spatchcock (butterflied) chicken Dan made here..... it was FABULOUS!!!!!!! Who’d have thought that only 40 total minutes (basically) in the oven would get a whole chicken done! It was SO tender and flavorful! EASY EASY!!!!!

@manuelyidonoy1802 6 лет назад

Great show! Love the interaction with the hosts as well as the wonderful recipes! Thank you and very well done!

@gramcracker1616 6 лет назад

I have always been a huge fan of ATK, and can't imagine that changing. Keep on doing what you're doing! xxoo

@jeepgurl1379 6 лет назад

I appreciate the paper towel holder test. I've been holding my cast iron hostage and never used it. Turned to this channel to learn how to cook without food sticking. At least I have two good recipes to try (steak, chicken). Thanks!

@carolynhurwick1133 4 года назад

I enjoy watching you ladies so much! No one can touch the great information that you give your home chefs. Thank You!

@ElizabethStinsonFDSCOOK 6 лет назад

Cast Iron is only "non-stick" when the patina/seasoning/coating has been built up and continually maintained (proper use, cleaning, storage...) over time. During the building phase (surface still a little rough), paper towels can leave behind difficult to remove paper remnants; I use a soft cloth. I've always termed the glass/porcelain enamel coated cast iron as "the teflon of cast iron". Cast Iron boasts "EVEN COOKING" (browning/crispness) ONCE fully hot/properly pre-heated throughout (as you explain). A "splatter screen" is useful when cooking fatty items like bacon, stove top. Your discussion did prompt me to make a clarification on my own video too (conductor vs. insulator), thank you!

@ElPasoJoe1 6 лет назад

Cast iron. One of my first purchases when I was out on my own. Got a set (skillet, chicken fryer, and Dutch oven) with finished inside bottoms (smooth). That's been over 40 years ago. Sweetest pans in the world. Only thing I use a steel skillet (with copper bottom) for is eggs. Never wash the egg skillet - just dab of butter and in go the eggs. Put a glass lid on to baste the eggs. But everything else is cast iron. Even have a cast iron sauce pan...

@Sam-dc9bg 6 лет назад

I have only owned cast iron for about 5 years. My favorite is the grill pan which was under 15 bucks. I had only used teflon pans before that....and boy what an upgrade.

@lynnwilhoite6194 6 лет назад

To answer your question, the hot plate will get your pan hot enough, you just need to let it sit on the burner for a good while!

@madthumbs1564 5 лет назад

Proud of ignorance.

@nora22000 4 года назад

@a. lucio Turn your cast iron skillet upside down on the hotplate burner to trap the heat effectively. Takes about 5-10 minutes.

@donotneed2250 3 года назад

I like my 12 inch cast iron griddle for making pizzas, eggs, burritos, pancakes, etc.

@kd1s 6 лет назад

I did spatchcocked chicken a little differently. Used a non-stick pan and a bit of avocado oil. Then took the backbone out of the chicken, seasoned it with salt and pepper and then breast side down in a pan over medium-low heat. 4 minutes is all it took per side to brown it nicely. Then 30 minutes in a 375F oven to finish. Chicken so good someone went back for seconds.

@anonymoussourcesofficial5375 5 лет назад

_I like the Cast Iron skillet in the oven concept, we try that next I use mine. Thanks for sharing this tip._

@karlaristow3816 2 года назад

I love the way you explain the reason you do everything. Love binge watching...

@foreverjohns 4 года назад

I made this last week and it was the best roast chicken I have ever had! Thank you ATK; you guys do an awesome job!

@marcusallenyt 4 года назад

I just wanted to say thank you for the great recipe. I made it for my wife last week and she loved it so much she wants it a gain this week . it so simple to make

@deboraheasthom9739 5 лет назад

Love this show, to include recipes, equipment info. and cookbooks

@teresitaignacio4153 4 года назад

your recipes are always great thanks for all the tips which makes cooking quick and easy most of all scrumptious!

@letempsdechat 6 лет назад

Lovely! I love my cast iron skillets and I can't wait to try these simple recipes. I also have that paper towel holder on my amazon wish list now!

@AmericasTestKitchen 6 лет назад

Thanks for watching and happy cooking!

@bethleblanc656 3 года назад

Love you ladies, your professionalism and the great sense of humour. I've learned a lot with you, thank you.

@aregin152 6 лет назад

Post more of these please love watching them!

@AmericasTestKitchen 6 лет назад

Thanks for being a fan! Subscribe to our channel and stay-tuned, we'll be posting 3 episodes per week.

@patrickderp1044 6 лет назад

whoa that will be awesome. do an episode on eggrolls

@MET3279 3 года назад

Love the crew. Love the segments. Love the recipe. My favorite show to watch!

@iamrepete 4 года назад

Another gem: "Foil; keepin' the heat in, keepin' the Bridget out."

@morganchilds9054 5 лет назад

Great episode! I spatchcock chickens all the time and cook them in my Lodge, just like that one. I sometimes go straight ahead like this and sometimes I put it on top of potatoes or other vegetables and roast them in the drippings, or on top of a bunch of sliced onions which I deglaze to make an onion jus that is dynamite. Sometimes I do it "chicken under a brick" style, by doing what you did here, but on the first side covering with foil and putting another cast iron pan on top. Decreases cooking time slightly by evening out the chicken into one flat mass... doesn't seem to affect the juiciness either, and you get even better browning. However you do it though, it is definitely the superior method for roast chicken in terms of time, results, and ease of carving and presentation.

@cherylwyatt909 5 лет назад

I am not the greatest cook, but I try to learn from the test kitchen. The baked potato segment was so informative. I really learned a great deal, even which potatoes are best to use for baked potatoes. THANKS Cheryl

@OutdoorCookingwithAl 6 лет назад

Looks delicious!!! I love cooking in cast iron

@richardyuman 5 лет назад

Love the show!thanks for all you guys do!

@BornRandy62 6 лет назад

just for general info. cast iron is made in several sizes. Lodge number 8 is 10 1/4 inches across . You mentioned a 12 inch skillet that wold more than likely be a number 10. There are different sizes for different applications. number 3 pans are about 6 inches across and are great for making individual portion lasagna or pizza. Serve directly in the pan.

@gertrudestuazon7476 4 года назад

Thank you!! America's Test Kitchen! That is a very good recipe, I like to try that! 👍🏽😍🌹🌹🌹

@KENTUCKY-MAMA 2 года назад

Gr8 help. Just gave my niece cast iron skillet 4 house warming & her teenage son is learning so gave him Lodge 'wildlife series' cast iron 2 start his collection.

@harveyvid 3 года назад

I made this recipe tonight! I couldn't find a chicken small enough, so I used some skinless boneless thighs I had in the freezer. I added shallots, potatoes, and carrots to it and some broth, which I let reduce to a rich glaze. So, I guess I didn't make this recipe after all. Still delicious! :)

@tracyzr11 3 года назад

Love your recipes! Thank you so much for what you do.

@sandrafisher5831 6 лет назад

Learned a lot with this. Can't wait to try this out.....

@EchoSigma6 6 лет назад

Very good chicken! I followed the recipe last night except I brined my chicken first. My chicken skin did not look as nice as the video but it was still crispy. I'll have to tweak the temperatures and cooking times for my oven. This recipe is very flavorful, my family enjoyed it. You do get a good amount of the yummy stuff left in the cast iron skillet, I just dumped a bunch of spinach in there for sautéing as a side dish while my chicken cooled before cutting. I'll be doing this dish at least once a month now.

@ytreece 3 года назад

Brine the chicken the day before and dry in the fridge uncovered overnight. Flip and pat dry, and leave uncovered during the day.

@jamesc2710 6 лет назад

Great episode!! Thank you!!!

@michaelwalker7961 4 года назад

Spatch-cock/butterfly chicken in the cast-iron skillet...it's amazing! again than you for sharing these, appppreeeeciate it treeemendously!

@Macros1971 5 лет назад

This video is downright UNFAIR! I just want to jump into the test kitchen and smell those steaks and that chicken, as you cook them to heavenly perfection. And once they are rested and served, I can just feel them roll like water over Niagara Falls into my mouth, delivering me to heavenly bliss! Incredible recipes, and perfect cooking methods for delivering both dishes, perfectly!

@slam854 5 лет назад

I have cast iron skillet, waffle iron and wok. All are perfectly seasoned and a treat to use. Carbon steel is great as well.

@BigLove101 6 лет назад

Great video! I now have a taste for steak and chicken, mashed potatoes with gravy, sautéed green beans with garlic and olive oil.

@jeaniedelgado687 4 года назад

I love your show! When I had cable I watched your show? I found you on youtube? One of the best cooking shows ? I love the recipes too!

@jonny9884 5 лет назад

Appreciate anything done with cast iron cookware !

@verdatum 6 лет назад

whoa, hey, what? A full episode? More of this please. Don't hold episodes hostage.

@l3monpig 6 лет назад

Gonna give this one a try this week!

@alexkostik1863 4 года назад

Made the roasted chicken in cast iron skillet and it was FANTASTIC! If you have a cast iron skillet, follow the recipe, you will not be disappointed. Great, thanks!

@thomasbrooks8112 4 года назад

That spatchcock chicken lots amazing! I'm definitely doing that for dinner soon! I love my Tri-Ply cookware but for lots of dishes you can't beat cast iron.

@Genthar 6 лет назад

Thanks for posting the episode! I never seem to find you on TV, so seeing episodes here works great for me!

@AmericasTestKitchen 6 лет назад

Hi Jason, thanks for watching!

@seikibrian8641 6 лет назад

+ Jason Mizuno -- If you subscribe to their Web site you can watch all the episodes from the 17 previous seasons as well as the current season's shows that have already aired.

@rebelwithoutacause5853 3 года назад

That's because you don't support PBS public broadcasting it's awesome.

@cbboyle5117 3 года назад

They are on Create Network, if your tv provider has that.

@mybrandnewfunk 2 года назад

Woah, 2 awesome staple recipes in 1 video. Bravo ATK. I will be cooking up these two recipes for life :)

@jeeptds 5 лет назад

Great show! Love it!

@hummerklein2567 3 года назад

I’m new to your channel Thank you for sharing this with me God bless everything you touch

@mildredobregon4306 2 года назад

Great video I enjoyed it and learned a lot. Thank you. Please share more😘

@enbardis 6 лет назад

The lady cooking the steak is awesome. There's just something about her confidence that tickles me the right way

@terencevasquez 6 лет назад

Great video! Love the cast iron recipes....more cast iron please!

@AmericasTestKitchen 6 лет назад

Thanks Terence! Here's another cast iron video to check out: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yjUW-p7iRLU.html

@donotneed2250 3 года назад

I really enjoy our cast iron skillets. I've used the 12 incher for pizza, biscuits, chicken, pasta, etc. I also have a 12 inch cast iron griddle which I love using for pizza. Spatchcocked chicken! YES! I like to put my herbs and spices under the skin and since my wife and I like eating the back I don't cut it off. After putting seasonings under the skin I take a knife or fork and perforate the skin. The last one I did I added a touch of cinnamon in my spice, herb mix and my wife ate more of it than I did.

@6771Randy 6 лет назад

I have to give this a try!

@ericsilver5603 4 года назад

I love my cast iron pans-nothing comes close! And now I can plan for my pan roasted chicken this Sunday. Thanks for the great idea

@nakamakai5553 5 лет назад

No faking needed - this looks like a perfect result! Thanks! /paul/

@kennethread5637 3 года назад

You lady’s are great for this show. Hope you get along behind the scenes as good as on the show

@ChristinaTheWatercolorFox 6 лет назад

Love this and can’t wait to make these recipes!

@AmericasTestKitchen 6 лет назад

Thanks for watching, happy cooking!

@lisaryherd4685 4 года назад

I luv when they test products!!

@stwalstan 5 лет назад

Love my cast iron. I even have cast iron sauce pans. They are great for making white sauce.

@shifrabaila4074 3 года назад

I purchased the same timer she is using and it is great!

@FelixG2070 3 года назад

So love that style of roasting chicken 👏

@willyb933 5 лет назад

I always learn something from watching this channel. The comments always a have a good tablespoon of haters tho ...I wonder how disheartening that is to the people who make these great videos and....is that the point for the haters? ...if so I hope the producers and chefs all appreciate that the majority of us really appreciate the skill and effort that goes into this quality channel. I love to cook and especially improve my knowledge and skills ... this channel is a great resource for that and if they use a pot holder I don't personally approve of...I'm not going to get butt hurt!

@karlaristow3816 2 года назад

You are exactly right...sometimes I think the trolls just do this to destroy the joy. I love these videos, even if I don't do the recipe, I learn technique which transfers to a great deal of my cooking

@msscamp100 2 месяца назад

I sure wish I could get good whole chickens where I live. This recipe looks fantastic!

@vic82ism 4 года назад

OoooOh yes cast iron and steak and of course a great compound butter😋 yum✨

@milesmccullers3580 6 лет назад

Man the butter melting on the steak...food porn

@miketinling5603 4 года назад

Those steaks looked absolutely delicious & the chicken & the mix was to die for.

@j.rand.miller 6 лет назад

If you like that wonderful crispy rendered fat on a New York strip, use the tongs to hold the steak vertical fat side down for about a minute and a half at the start. Coarse sea salt in the pan helps also

@57koop 6 лет назад

Great video! Pay no attention to the haters! There everywhere!

@squidgyquijabo2422 6 лет назад

*They're. And most of the comments are constructive criticism, which is what they specifically ask for at the end of the video.

@juntistik 6 лет назад

Thanks for this video just started to get back into my cast iron skillet :D

@AmericasTestKitchen 6 лет назад

Happy cast iron cooking!

@hualani6785 6 лет назад

Thanks for tip on silicone handle cover, theyre easy to find.

@noviceprepper5397 6 лет назад

Love your program. Can you show more thin, crispy cookie recipes? Thank you.

@jackwebb437 5 лет назад

Maybe it’s just me, but ever since I discovered the sous vide cooker, reverse seared steak is best. All this process of searing they are doing is perfect. Only I want mine cooked in the sous vide water bath first. Made a sous vide beef Wellington for Christmas and for a little extra flavor I reverse seared all six sides on a ripping hot griddle. So, combining the sous vide and what these two ladies are doing is just perfect.

@amofiz22 3 года назад

Great. So easy am going to do it and surprise my family

@ericfischer996 3 года назад

I HEARD YOU JULIA! You laughed at 21:20. Yes you did! 🤣🤣🤣

@yilunmcgrath8602 3 года назад

Love this channel, love this video!

@michaellupu2080 4 года назад

Love your show! I did, however, bought that simple human paper towel holder based on your recommendation and it failed on me really quick; the small rubber feet came off after less than 3 months and the holder slides around when used. And if the cardboard core of the paper towel roll is bigger than 5cm (2in) in diameter, which is what you'd probably find with rolls you'd buy for cheap in big-box stores, the holder slides around even more. Buyers be aware.

@cmcull987 5 лет назад

Love the videos! ATK is one of the best cooking sites if not the best. I've never had a recipe go wrong on me. I have one question about chicken temperature. If chicken is supposed to be cooked to a minimum of 165F, I understand the value of using a thermometer. But doesn't resting the meat also allow its temperature to rise a few degrees? Why not cook chicken to 160-165, then let it rise in temperature to 165 as it rests?

@mikemikey250 6 лет назад

Great show. ....

@KarlosAlvarado 6 лет назад

Great channel, great recipes, (love how young looks Kathy Bates just kidding) thanks a lot!

@Bison162 3 года назад

Dannnnn what a great way to get good skin browning. Give Dan a raise! He's my favorite.

@CookingWithCash 2 года назад

I inherited my Great-Aunt’s skillet… it was 150 years old!!

@karonrivers5923 4 года назад

Great tips. And the last tip...it's like loving a good woman, the more you give, the more you get back. LOVE IT!

@KZ-xj4tt 6 лет назад

Going to try the chicken recipe. You girls rock!

@victorvasquez1899 4 года назад

Test kitchen gals Julie and bridging yal are my favorite chefs your amazing and very beautiful woman HOUSTON TEXAS LOVES Y'ALL keep on COOKING

@TheFrugalMombot 2 года назад

CAN YALL PLEASE DO PORTABLE INDUCTION BURNERS. Do the best single cooktop, the best double, and the best one for woks,and then do a separate video on the full-size induction ranges please. I am so overwhelmed with the number of selections to choose from. Thank you. Be sure to cover hot spots, burners with surface area covered by the heat, on the dual ones check for if you can combine them into a big cooktop for griddled and such, if the heat is split with two burners, oh I’m sure y’all know what is best to look for.

@debbieberstst 4 года назад

TONIGHT'S DINNER!!! Thank you once again!

@WilliamDye-willdye 6 лет назад

IMO, the best line in this episode was at 13:28 -- "And now I get to say something I've always wanted to say: Don't try this at home."

@russl4294 4 года назад

Excellent, great for my Keto diet .

@heatherbrand33 Год назад

I love this channel! 🎉❤

@joeries725 6 лет назад

Love it !

@semco72057 6 лет назад

I love watching America's Test Kitchen program on PBS every day, and I learn so much about cooking when viewing the show. After months of watching your show my weight have increased as I am usually eating while watching the show. I love the tips you all have, and the meals you all make is wonderful and leave me remembering what I have learned. Keep up the great work and I look forward to viewing what you all are making each day.

@johnboyd7158 3 года назад

Ever since I watched this video for the first time, 2 months ago, I have eaten more steaks than in the past 2 years! Simple delicious. Old dog = new trick. Thanks