Cast Iron Skillets: Everything You Need To Know - How To
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Date: 2020-05-17
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Comments and reviews: 10
Rebel
a good seasoned skillet should flavor the food like a bbq grill. its not just about non stick. i can quickly clean my iron skillets as if their teflon. but i keep skillets for cooking meats like steaks and stuff just for cooking them things. dont add eggs and crap to a good skillet you want flavor from. let that carbon build up a bit all them salts and seasoning will start start smoking the meat and give a better taste than you can get from a standard frying pan. if done right its pretty comparable to firing it up on the grill. ill cook and just leave the pans dirty until its time to use them again. scrape off excess carbon with hot water and a plastic brush if its bad you will see water bead off of it cuz its pretty much like teflon at this point. but be careful on how you clean an iron skillet a good skillet will give you awesom tasting steaks and meats. if done right. the point is you want that skillet to smoke a bit with previous diners. thats partlially what makes a bbq grill taste good is all them locked up flavorer burning to help smoke the meat a bit. dont cook eggs on an iron skillet. their so damn sticky it can compromise your flavorful seasoning. ive been dealing with cast iron skillets for the last 20 years if done right you will get pork chops tasting way differant than if you cooked them off of a standard skillet. ill actually go several days before cleaning an iron skillet if ive just been cookingmeats. unless i see patches of carbon that need to come off. cuz they take longer to heat up. so you want the skillet flush as much as possible doesnt matter if there is a ton of carbon buit up on them. but follow this its called seasoning for a reason and that is because the skillet will add flavor to the food if you over clean them you just have an ordinary non stick skillet. and the whole point of going iron is to get that flavor in the first place. kille it and you just have an over wheight skillet doing what some stainless steel skillet can do. nothing impressive there.
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a good seasoned skillet should flavor the food like a bbq grill. its not just about non stick. i can quickly clean my iron skillets as if their teflon. but i keep skillets for cooking meats like steaks and stuff just for cooking them things. dont add eggs and crap to a good skillet you want flavor from. let that carbon build up a bit all them salts and seasoning will start start smoking the meat and give a better taste than you can get from a standard frying pan. if done right its pretty comparable to firing it up on the grill. ill cook and just leave the pans dirty until its time to use them again. scrape off excess carbon with hot water and a plastic brush if its bad you will see water bead off of it cuz its pretty much like teflon at this point. but be careful on how you clean an iron skillet a good skillet will give you awesom tasting steaks and meats. if done right. the point is you want that skillet to smoke a bit with previous diners. thats partlially what makes a bbq grill taste good is all them locked up flavorer burning to help smoke the meat a bit. dont cook eggs on an iron skillet. their so damn sticky it can compromise your flavorful seasoning. ive been dealing with cast iron skillets for the last 20 years if done right you will get pork chops tasting way differant than if you cooked them off of a standard skillet. ill actually go several days before cleaning an iron skillet if ive just been cookingmeats. unless i see patches of carbon that need to come off. cuz they take longer to heat up. so you want the skillet flush as much as possible doesnt matter if there is a ton of carbon buit up on them. but follow this its called seasoning for a reason and that is because the skillet will add flavor to the food if you over clean them you just have an ordinary non stick skillet. and the whole point of going iron is to get that flavor in the first place. kille it and you just have an over wheight skillet doing what some stainless steel skillet can do. nothing impressive there.
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1kinu
I've had a small (8-) cast iron pan for more than 30 years, and it's a hand-me-down from god knows where. It was a wreck so since I live in a city and don't have anywhere to make a hot fire to -cook- the pan for hours, I used Oven Off on it, took it down to the original metal and found the branding on the bottom (surprise, then had to re-season it. I have other, slightly bigger cast iron pans too but they are really too heavy for me to do much cooking in and now they look pretty bad since I don't use them enough to keep them -alive. - What I want to know is how do you store cast iron pans so they don't rust or get too dusty or the season surface doesn't get sticky and all that--small kitchen too and half my groceries have to sit in the hallway since there aren't many cabinets and cupboards (we also have earthquakes so I am skeptical about hanging heavy stuff on the walls, don't want to get hit with a cast iron pan. I inherited a small cast iron dutch oven with little legs from my grandmother but I have no idea how to use it. I always heard you shouldn't cook liquidy things in cast iron--like baked beans or stews. So what would I use a cast iron dutch oven for. I'm not sure my stove could handle that pot anyway since the little legs would have to fit between the spokes of the burner grills (whatever they're called. I also heard you shouldn't use metal utensils with cast iron but I detest the plastic/silicon things (and cowboys wouldn't have had those things.
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I've had a small (8-) cast iron pan for more than 30 years, and it's a hand-me-down from god knows where. It was a wreck so since I live in a city and don't have anywhere to make a hot fire to -cook- the pan for hours, I used Oven Off on it, took it down to the original metal and found the branding on the bottom (surprise, then had to re-season it. I have other, slightly bigger cast iron pans too but they are really too heavy for me to do much cooking in and now they look pretty bad since I don't use them enough to keep them -alive. - What I want to know is how do you store cast iron pans so they don't rust or get too dusty or the season surface doesn't get sticky and all that--small kitchen too and half my groceries have to sit in the hallway since there aren't many cabinets and cupboards (we also have earthquakes so I am skeptical about hanging heavy stuff on the walls, don't want to get hit with a cast iron pan. I inherited a small cast iron dutch oven with little legs from my grandmother but I have no idea how to use it. I always heard you shouldn't cook liquidy things in cast iron--like baked beans or stews. So what would I use a cast iron dutch oven for. I'm not sure my stove could handle that pot anyway since the little legs would have to fit between the spokes of the burner grills (whatever they're called. I also heard you shouldn't use metal utensils with cast iron but I detest the plastic/silicon things (and cowboys wouldn't have had those things.
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Greg
My kids got me one of your 12 inch skillets for Christmas last year and it-s just now becoming that perfect non-stick, slick as glass cooking surface I have been waiting for. Just USE IT! Cook in it! Avoid scraping the snot out of it and I avoid soap if at all possible. Like he said, it-s a marathon but if you-re patient you will have a skillet your grandkids grandkids will fight over when you-re pushing-up daisies. Grape seed oil is the way to go and the little 12 ounce bottle I-ve had for the last year is still over half full. It doesn-t take much! There-s nothing confusing about any of it. Use it and wipe it out and keep it from drying out by putting super light coats of oil on it when you-re done with it! Cast iron was all our great grandparents used and it worked great then and it works great now! Plus, the folks at Field are making skillets that are about 1000 times smoother than those cheap 20 dollar skillets-although I have one of those too and it is also super non-stick. (Just took about 3 times as long to get there and it weighs five times more)
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My kids got me one of your 12 inch skillets for Christmas last year and it-s just now becoming that perfect non-stick, slick as glass cooking surface I have been waiting for. Just USE IT! Cook in it! Avoid scraping the snot out of it and I avoid soap if at all possible. Like he said, it-s a marathon but if you-re patient you will have a skillet your grandkids grandkids will fight over when you-re pushing-up daisies. Grape seed oil is the way to go and the little 12 ounce bottle I-ve had for the last year is still over half full. It doesn-t take much! There-s nothing confusing about any of it. Use it and wipe it out and keep it from drying out by putting super light coats of oil on it when you-re done with it! Cast iron was all our great grandparents used and it worked great then and it works great now! Plus, the folks at Field are making skillets that are about 1000 times smoother than those cheap 20 dollar skillets-although I have one of those too and it is also super non-stick. (Just took about 3 times as long to get there and it weighs five times more)
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Lifeofalruska
generally with a cast iron when you buy it. here is the list of what to do. ---1st. Rub the cast iron with vegetable oil all over the cast iron (think of it as waxing a car) and than remove any excess amount of oil. -2nd. place the cast iron in the oven at 400 degrees, some say 300, 350, 375. But 400 will insure that the vegetable oil has passed the smoking point and will bond with the cast iron. Bake it for 60 minutes. -3rd. Repeat steps 1 and 2/ 3-5 times to build a solid seasoning coating to insure the cast iron is properly sealed. ---In the first couple of meals. its best to avoid anything sugary to prevent it from baking into the cast iron while the seasoning is building up. -never use dish liquid to clean the cast iron because it will strip the seasoning. simply wash it out and dry it very well, stick it in the oven to remove any remainder water. hope this helps: )
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generally with a cast iron when you buy it. here is the list of what to do. ---1st. Rub the cast iron with vegetable oil all over the cast iron (think of it as waxing a car) and than remove any excess amount of oil. -2nd. place the cast iron in the oven at 400 degrees, some say 300, 350, 375. But 400 will insure that the vegetable oil has passed the smoking point and will bond with the cast iron. Bake it for 60 minutes. -3rd. Repeat steps 1 and 2/ 3-5 times to build a solid seasoning coating to insure the cast iron is properly sealed. ---In the first couple of meals. its best to avoid anything sugary to prevent it from baking into the cast iron while the seasoning is building up. -never use dish liquid to clean the cast iron because it will strip the seasoning. simply wash it out and dry it very well, stick it in the oven to remove any remainder water. hope this helps: )
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Eric
The one genuinely good piece of advice he gives is at the beginning, where he says to use unsaturated oil. I still have the basic -20 Lodge skillet I bought in college, and at the time I seasoned it with Crisco, as was the style at the time (I also wore an onion on my belt. It really never did have a good season on it until I re-seasoned it with peanut oil. ---Otherwise this is just confusing. Should you use soap on a cast-iron pan? Yes, you should, you don't want to taste the rancid remains of your steak dinner in your morning omelette 3 days later. Use a very small amount, don't soak it, don't use an abrasive scrub pad, rinse and dry thoroughly. It won't touch the seasoning.
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The one genuinely good piece of advice he gives is at the beginning, where he says to use unsaturated oil. I still have the basic -20 Lodge skillet I bought in college, and at the time I seasoned it with Crisco, as was the style at the time (I also wore an onion on my belt. It really never did have a good season on it until I re-seasoned it with peanut oil. ---Otherwise this is just confusing. Should you use soap on a cast-iron pan? Yes, you should, you don't want to taste the rancid remains of your steak dinner in your morning omelette 3 days later. Use a very small amount, don't soak it, don't use an abrasive scrub pad, rinse and dry thoroughly. It won't touch the seasoning.
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Gazziza29
Lots of ifs, and, maybe, and buts. He didn't explain this one well at all. I don't know anything more about cast iron than I did before the video. Did he just leave the steak bits in there and not clean it off? Guess I'll just get Lodge since they've been around for a while and know what they're talking about. Oh and their pans are about 1/5 of the price of Fields. This is like the hipster brand of cast iron pans. Make things more complicated and price it 5x as much as the standard and slap some skinny jeans on it. Cast iron pans have always been forever and those that know have been using them.
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Lots of ifs, and, maybe, and buts. He didn't explain this one well at all. I don't know anything more about cast iron than I did before the video. Did he just leave the steak bits in there and not clean it off? Guess I'll just get Lodge since they've been around for a while and know what they're talking about. Oh and their pans are about 1/5 of the price of Fields. This is like the hipster brand of cast iron pans. Make things more complicated and price it 5x as much as the standard and slap some skinny jeans on it. Cast iron pans have always been forever and those that know have been using them.
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tyler
At 5: 25, after you make your steak and there is a little cooked on beef and seasoning in your cast iron pan, you could easily throw in a cup of beef broth and a teaspoon or two of white flour. Whisk the shit out of it, let it cook enough so it doesn-t taste like straight flour, then add a 1/2teaspoon of Dijon mustard if you like and a teaspoon of Worcestershire, and whisk it all over heat until the edges start to bubble. Now you can have a nice sauce for your steak or gravy for potatoes. After doing that you can just wipe out the pan with a towel or paper towel
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At 5: 25, after you make your steak and there is a little cooked on beef and seasoning in your cast iron pan, you could easily throw in a cup of beef broth and a teaspoon or two of white flour. Whisk the shit out of it, let it cook enough so it doesn-t taste like straight flour, then add a 1/2teaspoon of Dijon mustard if you like and a teaspoon of Worcestershire, and whisk it all over heat until the edges start to bubble. Now you can have a nice sauce for your steak or gravy for potatoes. After doing that you can just wipe out the pan with a towel or paper towel
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Arie
After you cook your steak, take that pan (still hot, turn on your hot water faucet and, making sure the water coming out is hot, run that skillet under the hot water and rinse it out. Use a scrubber (chain mail scrubbers for really stubborn issues) if you must, but it will likely be easy to clean. If your pan has cooled down before cleaning, heat it up again, and run it under hot water. --Good god, don't keep cooking over burnt on residue in your pan. That is ridiculous. --And don't baby the damn thing either. It's cast iron.
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After you cook your steak, take that pan (still hot, turn on your hot water faucet and, making sure the water coming out is hot, run that skillet under the hot water and rinse it out. Use a scrubber (chain mail scrubbers for really stubborn issues) if you must, but it will likely be easy to clean. If your pan has cooled down before cleaning, heat it up again, and run it under hot water. --Good god, don't keep cooking over burnt on residue in your pan. That is ridiculous. --And don't baby the damn thing either. It's cast iron.
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Greg
I find it hilarious all the people who worry about getting some leftover FOOD residue in their next meal but think nothing of ingesting proven carcinogenic residue that flakes off all the cheap -non-stick- crap that you have to throw away once a year because the carcinogenic coating has worn off and the pan doesn-t work anymore. Good luck to you! It-s JUST TOO HARD having to put a coat of oil on something when you-re done with it. What a bunch of babies.
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I find it hilarious all the people who worry about getting some leftover FOOD residue in their next meal but think nothing of ingesting proven carcinogenic residue that flakes off all the cheap -non-stick- crap that you have to throw away once a year because the carcinogenic coating has worn off and the pan doesn-t work anymore. Good luck to you! It-s JUST TOO HARD having to put a coat of oil on something when you-re done with it. What a bunch of babies.
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Scott
Seasoning of a cast iron pot or pan isn-t about flavor it-s about the coating you have built up causing that nonstick surface and smoothness has nothing to do with nonstick if you want proof buy a lodge pan yes it-s more annoying when it comes to flipping and egg because of the sound it makes but it-s just as nonstick as the smooth surface and it-s bumpy surface grabs onto seasoning better making it more nonstick faster and that-s the end of my rant
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Seasoning of a cast iron pot or pan isn-t about flavor it-s about the coating you have built up causing that nonstick surface and smoothness has nothing to do with nonstick if you want proof buy a lodge pan yes it-s more annoying when it comes to flipping and egg because of the sound it makes but it-s just as nonstick as the smooth surface and it-s bumpy surface grabs onto seasoning better making it more nonstick faster and that-s the end of my rant
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