Thanks! I didn't know about the plunging iron in water for seasoning. Everything I read was something like let it bake in the oven at 400 or get it really hot on the stove. If anyone is using lard, make sure it's non-hydrogenated!
Proper old-school fish & chip shops in England (of which there are hardly any left) always used to cook everything in lard. Cooking with lard makes the batter/fish/chips delicious. Also, beef is really tasty if you cook it in coconut oil. Health concerns aside, "vegetable" oil just makes everything taste horrible and people have got used to it. They think everything is supposed to taste of poisonous chemicals. "Whatever doesn't kill you makes you stronger" = the most misleading maxim.
That depends on what you are cooking, really. We've found there is nothing like cast iron for cooking buckwheat pancakes and blinis. When cast iron is properly seasoned, eggs won't even stick to it! One key to keeping cast iron properly seasoned, according to some people, is to use it regularly. We can't say for sure. Our cast iron gets used every day, some of it several times a day, so we don't really have any under-used cast iron to compare to.
I always tell people, instead of a microwave use a steamer, it reheats leftovers perfectly and everything else!
Great videos, thank you!
StoryeTime 1 year ago
Thanks! I didn't know about the plunging iron in water for seasoning. Everything I read was something like let it bake in the oven at 400 or get it really hot on the stove. If anyone is using lard, make sure it's non-hydrogenated!
bran2o1o 1 year ago
Proper old-school fish & chip shops in England (of which there are hardly any left) always used to cook everything in lard. Cooking with lard makes the batter/fish/chips delicious. Also, beef is really tasty if you cook it in coconut oil. Health concerns aside, "vegetable" oil just makes everything taste horrible and people have got used to it. They think everything is supposed to taste of poisonous chemicals. "Whatever doesn't kill you makes you stronger" = the most misleading maxim.
xwsftassell 1 year ago
Hope none of those are made in China .
I went to all glass coffee cups years ago when I had heard all the coffee cups that I had that were made in china leached chemicals.
Hybrid5226 1 year ago
Thanks so much for sharing! Is a cast iron, or a stainless steel frying pan best? Or doesn't it matter? Thanks.
Carlybee1 1 year ago
@Carlybee1
That depends on what you are cooking, really. We've found there is nothing like cast iron for cooking buckwheat pancakes and blinis. When cast iron is properly seasoned, eggs won't even stick to it! One key to keeping cast iron properly seasoned, according to some people, is to use it regularly. We can't say for sure. Our cast iron gets used every day, some of it several times a day, so we don't really have any under-used cast iron to compare to.
cassiopaeaorg 1 year ago
@cassiopaeaorg Thanks for that, I cook eggs and fried veges a lot so I might go cast iron and get it well seasoned, thanx again.
Carlybee1 1 year ago