Cast Iron Part 1: The Collection
February 25, 2010 - 7:09 am
Part 1 Showing off my cast iron pans and a new pan!
Duration : 0:8:48
[youtube 5Isgn1iZ3L8]
Part 1 Showing off my cast iron pans and a new pan!
Duration : 0:8:48
[youtube 5Isgn1iZ3L8]
February 25th, 2010 at 7:09 am
Thankyou for this …
Thankyou for this advice I just started collecting Cast Iron productes
February 25th, 2010 at 7:09 am
You sound like John …
You sound like John Goodman. But really thank you for this. I’m new to using cast iron and your videos are teaching me alot. Thanks!!!
February 25th, 2010 at 7:09 am
I’m no expert, and …
I’m no expert, and you should do a search, but I’ve heard on some cooking shows to NOT use any “acidic” type of liquids in cast iron.. maybe that’s why?
I’m still learning.
February 25th, 2010 at 7:09 am
I with you man at 7 …
I with you man at 7:48 “Now they had to go and glue this thing down there.” I hate when companies do stupid things like that!
February 25th, 2010 at 7:09 am
I always saw the …
I always saw the tiny cast iron pan be used as an ASH tray back in the 1950’s and 60’s in Minnesota. Much better as a spoon rest.
Ruth
February 25th, 2010 at 7:09 am
What an awesome …
What an awesome video! Everything I need to know to fix my pans…..I’ve been scouring them clean for months & wondering why everything sticks & why everyone else is so enthusiastic about them…….while mine don’t “work” right!
I like how you show so many different pans & the different stages of seasoning. It shows up nice & clear in the video. THANKS SO MUCH FOR SHARING THIS VIDEO !!!!!!!!
BTW thanks for explaining what the spout is for. I thought it was for pouring off grease or something
February 25th, 2010 at 7:09 am
Hey Dave,
I tried …
Hey Dave,
I tried that and it worked. I also realized part of my mistake. I left the chicken curry in the pot all night. (Funny I didn’t realize that before.)
Thanks for showing your collection. I’ve been collecting since the mid 90’s, but it’s been a lot easier since I got the Internet.
February 25th, 2010 at 7:09 am
I think so. You …
I think so. You should fry in your pan a couple of times before cooking the chili.
Thanks,
Dave
February 25th, 2010 at 7:09 am
Hey Dave!,
I …
Hey Dave!,
I seasoned a jumbalaya pot with peanut oil. I cooked my first ever pot of food in it (chicken curry) and I noticed the seasoning came off. I went to taste the chicken and seasoning for the pot ended up as a weird thick film in the food itself.
I striped it down to the metal and used a thin coating of Crisco (I just learned this) I repeated a couple of times till the coating was black.
Do you think I can safely cook a pot of chili in this thing?
February 25th, 2010 at 7:09 am
great videos man , …
great videos man , my dad loves cast iron , my grandpa one ran a foundry that made cast iron pans . 5s all the way
February 25th, 2010 at 7:09 am
i fry the ends of …
i fry the ends of the breakfast sauage patties in my spoon holder. hoping to fry an egg in it to flip out sunny side up on toast
February 25th, 2010 at 7:09 am
Hi Dave, I’m a big …
Hi Dave, I’m a big fan of yours,and love watching all your cooking video’s.I live about an hour from South Pittsburg Tennessee where the lodge cast iron is made, and it is the best cooking pans and dutch ovens you can find.You really show how to get the most out of these great cast iron products thanks Dave! And by the way do you have any plans on posting any new video’s on cast iron cooking?
February 25th, 2010 at 7:09 am
I think they are …
I think they are both good. It is cast iron? I like lodge because it is made in the U.S. and they sell lodge where shop!
Thanks,
Dave
February 25th, 2010 at 7:09 am
Hi Dave!
thanks …
Hi Dave!
thanks for putting these up on YT! Question:
Now that I’m ’scapping out’ the non-stick pans, etc., how many, and which ones, of cast iron would you suggest?
(ps) … Lodge or Bayou Classic?
Thanks,
“The Sarge”
February 25th, 2010 at 7:09 am
If your pan is new …
If your pan is new or rusty or just bad off. Scrub it down to bare metal using steel wool. Then start over with the seasoning! Remember the more frying you do the better the season will be.
Thanks,
Dave
February 25th, 2010 at 7:09 am
Hey Girl,
What is …
Hey Girl,
What is going on? Have you been watching all my vids?!! Thanks for all the comments! You rock!
It is neve too late with cast iron! Unless you manage to warp it by doing something crazy like put it in the dishwasher. If your pan is doing well and just needs a little help, just fry something in some vegatable oil, let it cool, wash it with warm water and a mild soap, dry it well, wipe it down with vegatable oil and rock on.
Thanks,
Dave
February 25th, 2010 at 7:09 am
Dave I never knew …
Dave I never knew anything about the cast iron skillet. I know for certain that I did not do any of that when I got my skillet. Is it to late for me? When I get paid I am going to buy my dutch oven should I do the same thing for that? Very imformativie your videos are.
February 25th, 2010 at 7:09 am
Get a grill pan! …
Get a grill pan! Good for burgers, dogs, sausage, chicken, steaks! Beats having a BBQ on an upstairs all-wood porch, of an all-wood building! Once i got rid of “dat glue”, prepared the pan, works fine!
February 25th, 2010 at 7:09 am
There is either …
There is either Lodge Mfg., or Bayou Classic. I know Lodge is “made in USA”, but am not sure about Bayou Classic! Don’t forget the pands get hot, so buy a little mitt that fits the handles, or I will hear you:”oochy-ouchy”!
February 25th, 2010 at 7:09 am
HI Dave! Mmmm, glue …
HI Dave! Mmmm, glue! Anyway, “non-stick” of any sort is suspect for digestive tract cancers! You cook “non-stick” on MEDIUM HEAT only, otherwise, you are cooking off the coating! 2nd wife loved T-Fal, but abused the pans with the high heat … in 2000, I went through the colorectal cancer maze! So, my journey from S/S to cast iron, began. Also, being in hurrican country, need good pan for when power is out!
February 25th, 2010 at 7:09 am
This is the way I …
This is the way I cook! Im not a cowboy but I guess I cook like one. Bacon grease was made for skillet cooking. What is the difference between a skillet and a griddle? I think its just the lines.
February 25th, 2010 at 7:09 am
Thanks Dave, sounds …
Thanks Dave, sounds like you are right, I’ll be buying some steel wool.
February 25th, 2010 at 7:09 am
Hey, thanks for …
Hey, thanks for watching! Sounds like you need to scrub them bare. You must be seasoning over old seasoning. It needs to be down to bare iron when you season. It might still be black, but no build up when you are done scrubbing with steel wool.
Thanks,
Dave
February 25th, 2010 at 7:09 am
I’ve been using …
I’ve been using cast iron for 30 years, and never had a problem seasoning it before. But I stopped using it for a few years and used those pretty non stick, now I can’t make my cast iron look right again, it gets a thick crusty layer in it when I season it, and I’ve never had it do that before.
I watched your seasoning video, can I just use bacon grease and heat on top of the stove before the baking? (don’t want to run out and buy bacon). I usually rub with oil and bake, am I doing it wrong?
February 25th, 2010 at 7:09 am
phishinphree said …
phishinphree said it all! See below. Elbow grease and sos pads! Scrub it bare, season it and rock on!
Thanks,
Dave