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We use almost all cast iron pans and pots now. Wouldn’t go back. We show how to maintain them and there advantages.
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expensive pots and pans
We use almost all cast iron pans and pots now. Wouldn’t go back. We show how to maintain them and there advantages.
Visit me at:
Facebook:
Google+:
Twitter:
Pinterest:
Instagram:
Join Homestead & Simple Living group on Facebook
or on Google+
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20 Comments
i got a new 2qt sauce pan with a lid…i've seasoned it a few times and have cooked with it…my question is this, after washing it the sides r sticy and i can see towel residue on it when i dry it so how do i get the stickiness off?
Thank you for taking time to make these videos. My husband and I have learned so much from you two. You are clear, organized and just great to learn from. Thanks again. Paul and Suzanne
I have been cooking with the same cast iron pots and pans with only seasoning them once when I first bought them or inherited them. But I also washed them before I used them after they were seasoned.. Oil will go rancid no matter where it finds it's self.. Especially if left to sit in a cupboard in the open air.. I find that the best way to take care of these cast iron "must haves" is to use stainless steel scrubbies to wash and to let them air dry turned upside down. And I also store them upside down stacked on top of each other. NEVER put them in a dishwasher.. Mine have been fine for over thirty years. I have only had one crack on me because it was over a hundred years old and the high heat cracked the upper side of the pan. I was still able to use it but only for low frying or braising.. I finally put a nail in the wall and hung it for prosperity for all to see.. She went into retirement on the wall in all her glory… The problem I have with seasoning these cooking implements every time you use them is that they have a flavor of old oil that departs onto the food you are cooking. My Mother in law agreed with me that all you have to do is make sure they are cleaned properly and air dried upside down on dish towels… I believe rust is the worst thing you have to worry about when caring for cast iron and making sure they are stored properly in a dry area too. They blacken with age not seasoning. It is the heat they endure that causes the darkness of their outer exteriors. You can tell a really good cast iron pan by the build up of heat stress on it's outer exterior. You can't buy any better cast iron products than the Lodge Logic company. Not to many people know about this American company but it has been around since Paul Revere rode the pony express.. Get it? Paul Revere ( Hint; cooking equipment which is all I own as well.)
very good vid! My father swore by cast iron…he said all you need is a skillet and a dutch oven. He also showed us how to care for the pans, they are perfectly black and quite non-stick. He used them to cook PILES of sausages & peppers…..ah memories. lol
I use a thin grapeseed oil to season mine. Coat it and put it at 380 for 1/2 hour. Recoat / wipe and its perfect. Best piece and cheapest piece in my kitchen.
this was very helpful thank you very much. I've been buying non-stick teflon for 15 years and have had to spend over $100 on new sets every two years or so. Huge waste of money. I will consider investing in cast iron. Thank you.
Coconut oil works great.
I have been cooking with cast iron all my life, Lodge does not finish their new cast iron in the same way the old ones were, which is why the cooking surface of your Dutch oven is so bumpy compared to your skillets. This is why old pieces are really superior: they really are the original non-stick pans. Avoid cooking highly acidic substances,such as tomatoes, in cast iron, which will eat off the finish necessitating re-seasoning. To wash cast iron, don't let food sit in the pan, clean it right away, which is actually easier. Use cold water to dissolve milk and eggs, and hot water for everything else. A metal spatula can free most foods and both soap and abrasive scrubbing are really unnecessary. Two methods work for drying the pan: using a dry paper towel or evaporating the water on the stovetop. Following that, rub oil into the surface – I really prefer bacon fat (animal fat has been vindicated of the P&G-pro-Crisco reputation for being unhealthy) – and then I place the paper towel I just used to oil it between that skillet and its nesting partner; With luck and respect, my Grandma's skillets will way outlive me!
found cast iron pans in old house all but fallen in . I was told they were to rusted not to use well I clean them up , had them two years work great that's all I use
I LOVE YOUR SERIES AND THANKS FOR THE TEACHING!
Im so upset. Year ago , I was given cast iron pots and pans that my great great grandmother cooked the best meals in. So, when I was married, ( very young) I had no idea that even when they have rust on them, they are still good. I threw them away. I could cry because I wish I knew how to care for them. I would still own them now. : (
I bought a new lodge dutch oven.It has a terrible smell & it is very pebbly! Everything I tried to cook with it smelled & tastes terrible. It even had little black things in the food. It was horrible. I am trying to sand it now and all I get is black stuff all over everywhere. I have washed it over and over again and I can't get that horrible smell out of it. What the heck is that smell?I wrote to lodge but they just told me to sand it. It made it smoother but the smell is still there! Help!
I wish I had the money to buy a cast iron set.
I am a cast iron junkie. I have 15 pieces collected over many years. My oldest is 110 yrs old. Trust me when I say you never have to season that one. I do my roasts in them, my meat and fruit pies, quiche, pizza, breads, casseroles, nothing sears meats better, deep fry,pan fry, use two for a panini press etc. Take care of it and you only buy it once. Don't use soap, dry well, coat with a bit of pam, wipe with paper towel. Now they come seasoned but the more you use, the better it becomes.:o)
I have never used soap… If I have something really cooked on, I actually just take a damp paper towel and salt and scrub. I don't use steel wool, as I don't want to strip the seasoning I have built, thus stripping the tastiness I have built lol
I like to shop in thrift stores, and when I come across cast iron pans in rough shape , if the price is right I will buy them, bring them home and pot them in my self clean oven on the clean cycle…then they can be reseasoned.
Thank you! I saw this video years ago, and remembered it today when a friend asked me about cast iron pans. I've passed this along to her. Love your channel.
Would you all do a vid about how to COOK in an Iron Pan.
By digging around on youtube I have learned how, but this would be a nice addition to your collection. the main idea is to 1) get it seasoned well, 2) use a bit more oil, 3) make sure the oil gets hot and sizzles around.
Cast Iron is the only way to cook.
Great video-I have some cast iron pans for almost 30 years-I wouldn't use anything else.This seems to be a great way of revitalising them,-I occasionally warm a mix of milk and oil in them…but it' a lot messier…..now going to do it your way.Thanks for tips.