hey dave. love your vids man. Just curious if you can get these new cast iron pans smooth inside like the old ones. seems like old ones were polished where the new ones are just sand blasted and have a texture too them. does the texture disapear with seasoning? thaks
Ok Dave....I KNOW this video is old....but the info is still PERFECT! Annnnnnndddddddddd...I just HAD to tell you...I LOVE your videos cause I just LOVE your voice. It is so country sexy! HA ha ha ha!!! You're funny too with your little side banter remarks. Thanks for this cast iron series/tutorial. I learned just what I needed. Have a great day,
Great video! I've used cast iron all of my life, so I'm with you on how well they cook! Just curious, where do you live that you can get a cast iron skillet @ the grocery store, and which store did you get it from?
my grandmother cleaned and seasonded hers with fatback, yea I know not healthy, u don't have to eat it. the salt and grase clean it, along with some scalding water you use first, then after it's on the heat the germs are killed then cook, worked for her, now after watching these videos I know why, her way seems like the best to me..
hey Dave, came across your sit when I was looking up stuff on cast iron. Glad I found you. I got a cast iron from Wal-mart that was "pre-seasoned"? Well, when I used it my eggs stuck. So know I am going to do it the way you showed in the seasioning vid. Glad for the advice.
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
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?
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?
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?
NEVER cook chili in cast iron. Tomatoes are highly acidic and the seasoning will be dissolved (the seasoning is just oil after all). Chili should be made in stainless steel, such as All Clad.
You CAN make chili in cast iron, just be aware that you will need to reseason when your done.
Cast iron is best for anything that is not acidic or has a fat content.
Acidic is what you need to watch out for. You can cook peppers/stir fry in cast iron, but it can pickup off tastes. I make my stir fry in All Clad Stainless steel. Either works, but I find stir fry with mostly veggies tastes better in all clad. If you have more meat in your stir fry you may like cast iron better.
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.
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.
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.
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!
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.
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?
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.
I was given a dutch oven a few years back but I didn't care for it and let it rust up. some of it was just deeper than surface rust. salt, oil, elbow grease and an sos pad or 10 later and the rust is gone. I've been using it for popcorn and it has really soaked up the oil.. probably 20 or so uses like that and its now very well seasoned. cast iron is the best.
Problems with glass ranges, besides strong chems that etch glass, is that they crack if you set the cast iron down to hard.
Hey Dave! I just bought a lodge skillet the other week and am loving it. I'm now looking at buying an indoor dutch oven...can you give us your opinion on what size is right? I want big enough to cook some of those nice pieces of meat you cook, but don't want to go overboard. There's only 3 of us in the family who would use it regular....but it would be nice to be able to put on a feed for company and not be cramped on cooking space. Is a 5 quart a decent enough size? Thanks! :)
I have a five quart and a seven quart. I love them both. I wish I had, Lodge Logic 5 qt. Double Dutch Oven and Casserole skillet cover 10-1/4" dia., with loop handles. Oven 4" depth, Lid 1-1/2" depth, the cool thing is it has a deep lid so you can cook food that will not fit with the lower lid.
Yeah, those do look nice.....but one thing I've seen in your videos is that self-basting lid that the dual-purpose oven you mentioned wouldn't have. How handy and important is that self-basting lid in your opinion? Thanks for all the help! :) Ps. - I watch your vids so much that my 3 year old will run out when he hears your voice and says "I wanna watch Dave!" Haha! Later!
Yeah the self basting lid is cool. I think I would swap it for the bigger lid. I guess it is up to your preference. LOL Thats funny about your three year old! thanks for watching!
My cast iron skillet is around 65+ years old. Was a gift too my great grandmother she got after her wedding (oldtimes 1940~) Was my Moms until she passed now I use it when I cook nothing sticks to this pan lol love it
Dave - first thing, I really like your videos! I came across them while surfing the net for tips on how to use cast iron.
I have a question. What are the benefits and/or problems of storing the oil you use for frying in the pan as opposed to pouring it out into another container? I'd worry that the oil would turn rancid or create gummy residue on the pan. Also, wouldn't leaving bits of food still floating around in the oil affect how long you can store it and how often you can reuse it?
YES You are correct. It will leave a residue if you do not use your pan often. Yes it will turn rancid if you leave bits of food in your pan. I do store the oil in a coffee can if I do not plan on reusing it soon(a few days). I wipe my my pans with veg. oil. Only a thin layer.
Anything that you can cook in a pan or the oven, you can cook in caast iron, sometimes you need a lid. The only thing I ever cooked that I thought was bad was Collard greens. I think the iron in the greens did not go well with the iron in the dutch oven?
Thrift store/garage sale/antique store is the best place to find iron skillets. That's because when an iron skillet is made, they pour the molten metal into a "sand casting". The new skillet has tons of pits from the sand casting. If you buy a new one, NEVER cook fish in it--its hell to get the smell out. At a thrift store/garage sale/antique store they usually don't know the value of the pot and sell it less than new ones. A good SMOOTH used pan, even if its heavily rusted is worth way more.
im,e like well pissed off i got some new cast iron pots a few years ago in a special offer in a newspaper i ended throwing them away i thought they was utter rubbish everything stuck or burnt to the dam things. well ime older and wiser now and just wished i had not thrown them away if only i could have seen a video like this one back then anyways thanks for the info and i do use castiron now lol
Try and get one over eBay - thats where I got mine from - eventhou the shipping to Germany was twice as expensive as the deepfry-chicken-skillet actually cost IT PAYED TO GET IT !!!!
Good luck and enjoy your meals ,especially together with family and friends.
Just bought a new Lodge cast iron skillet this weekend. Spent some time letting it sit on the stove with oil in it and will start cooking with it tomorrow to get it seasoned.
Sometimes your best bet is to buy your cast ironware at flea markets or rummage sales. The newer cast iron often does not have the smooth polished interior that the older does. Wagner and favorite are a couple of the older brands that were real gems
My girlfriend has many allergies including olive oil, fish, nuts, eggs, legumes (beans/peas, etc). Considering that iron is leeched from the cookware during cooking, is there danger of any of the priorly cooked aforemention foods getting into her food next time I cook for her? Also, I take it seasoning with olive oil is out of the question, and what about fish oils perhaps getting into her food?
with a lodge skillet under 20 bucks at walmart, I would recomend getting one that you only cook GF friendly foods in, and its never a bad thing to have more than one skillet, 2 of them make a wonderfull panini press (may need to add a brick)
I really appreciate that, and thank you. Today we are doing a grocery shop and we've decided to be safe and get a second skillet. I'm pretty excited about it because it's probably even safer than sharing the old sticky stainless.
Hi Dave! This is a fantastic demo and it's a really good idea to educate people about the benefits of using cast iron as opposed to modern non-stick varieties. Your cooking vids are brilliant and inspiring - I'm English and live in London, but I grew up in Virginia and I sure do miss my Aunt's cooking - your vids bring it all back (esp the accent!) I do my best to recreate Southern home cooking here in the UK and my English husband absolutely LOVES grits!! Keep up the good work! Best wishes!
lol I know what you mean about bad to the bone. I just seasoned my 2 cast iron pans tonight, handed down to me from my mother. Generations of hard work went into those bad boys, they're mean and goregous! lol great vid
Dave: Why wouldnt it be as good or better to use non stick pans that are not cast iron for cooking, other than the fact that they dont last as long? I understand you can place the cast iron pans in the oven where as you cant do that with a teflon pan with a plastic coated handle. But why else?? thanks
Hey, Teflon will come off and end up in your food eventually. I have been told, I dont know if it is true, that teflon pans kill small birds when teflon is used close to them. Cast iron will leach iron into your food, which is good for you. Plus it heats evenly so your food cooks better. Cast iron is cheap and last for ever.
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!
LOL Everybody says that it is an ashtray, but it is not. An ashtray would have more than two places to place a cig. I bought it right next to other spoon rest in walmart. But I guess you could use it as an ashtray.
Hey I love your vids. I switched to using cast iron about a year ago because we brought a bird into our family (teflon fumes are bad for birds) anyway I have to say I fell in love and dont want to use anything else. I have had a problem with rusting though.
Dave, I was cracking up when you showed the "spoon rest". I'm pretty sure that it is actually an ashtray! I have one tucked back in a drawer. I am going to pull out and use as a spoon rest the way you do!
LOL No really it is a spoon rest. I bought it at walmart next to other spoon rest. You could use it as an ashtray, but an ashtray would indent to put your cig.?
Yes, I like lodge, but I use all types of cast iron. Two of my pans are from Korea and the newest pan is a differnet brand too, but it was only 12.00 bucks! They all seem to have their strengths. The newest pan is great for frying, because it is a little thinner and heats up fast. My lodge pans seem to be thicker and stay hot longer and are better for cooking over long periods of time. So it depends are you and what you are cooking.
Dude, great video. I bought my first cast iron skillet a few months back, and am still working at seasoning it. I don't use it enough. The end of this video had me cracking up!
"Whatcha gonna use?" "Use some glue!" I was dying. :)
It takes a little while to get it that way. I clean them hot when ever I cook a hambuger or steak. You have to be careful you dont wash away your seasoning. Dont wash it hot every time. AND Let your oil stay in the pan after you finish frying. I let my oil stay in the pan until next time I use it. I store it in the oven. Dont forget that it is in there or it will get hot next time you preheat? LOL Dont burn yourself!
Great video. I've got a good set of the cast pans as well as a dutch oven. Love them all. Its possibly the best purchase I've ever made. Tossed all the teflon crap and aluminum away. I have some stainless pots and pans too but I dont use them as often...
if you scrubbed with soap it will take away some seasoning. Someitmes you need to take them to bare metal and re-season. Only if you have abused your pan.
God Dave, you are soooooo right!!! All these non stick, aluminium or steel pans are just not worth it. You can't get better heat transfer than an Iron pan. Period.
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"!
hey dave. love your vids man. Just curious if you can get these new cast iron pans smooth inside like the old ones. seems like old ones were polished where the new ones are just sand blasted and have a texture too them. does the texture disapear with seasoning? thaks
mannbrad1 6 days ago
Ok Dave....I KNOW this video is old....but the info is still PERFECT! Annnnnnndddddddddd...I just HAD to tell you...I LOVE your videos cause I just LOVE your voice. It is so country sexy! HA ha ha ha!!! You're funny too with your little side banter remarks. Thanks for this cast iron series/tutorial. I learned just what I needed. Have a great day,
wellergurl 1 month ago
So that's why my new pan doesn't look smooth. It will take years to make it smooth and non-stick. Thanks for explaining that.
marqik 1 month ago
i love castiron pans for A LOT of my cooking
CookingRobsWay 11 months ago
Dave, are you related to John Goodman?
jwalk1014 1 year ago
now this was a funny video! Thanx for sharing.
adriannyasia 1 year ago
Hey Dave,
Great video! I've used cast iron all of my life, so I'm with you on how well they cook! Just curious, where do you live that you can get a cast iron skillet @ the grocery store, and which store did you get it from?
hvacwoman 1 year ago
I am from SC. I bought the pan from Ingles. Cast Iron is sold all over. Walmart has the best prices fro D.O.s.
Thanks,
Dave
jaybobed 1 year ago
my grandmother cleaned and seasonded hers with fatback, yea I know not healthy, u don't have to eat it. the salt and grase clean it, along with some scalding water you use first, then after it's on the heat the germs are killed then cook, worked for her, now after watching these videos I know why, her way seems like the best to me..
debzeppeliniv 1 year ago 2
ha that glue fiasco was hilarious. thats for the tips....very helpful
pandafuryface 1 year ago
hey Dave, came across your sit when I was looking up stuff on cast iron. Glad I found you. I got a cast iron from Wal-mart that was "pre-seasoned"? Well, when I used it my eggs stuck. So know I am going to do it the way you showed in the seasioning vid. Glad for the advice.
zekehooper 1 year ago
Thankyou for this advice I just started collecting Cast Iron productes
sweetnsexy133 2 years ago
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!
slappy09 2 years ago 2
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
JillStCalif 2 years ago
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
ggmorvaj 2 years ago
great videos man , my dad loves cast iron , my grandpa one ran a foundry that made cast iron pans . 5s all the way
sivartniknar 2 years ago
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
dumb7890 2 years ago
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?
lynntube13 2 years ago
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"
SFsc616171 2 years ago
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
jaybobed 2 years ago
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?
busymartian 2 years ago
I think so. You should fry in your pan a couple of times before cooking the chili.
Thanks,
Dave
jaybobed 2 years ago
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.
busymartian 2 years ago
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.
frekijsimpson 2 years ago
@busymartian
NEVER cook chili in cast iron. Tomatoes are highly acidic and the seasoning will be dissolved (the seasoning is just oil after all). Chili should be made in stainless steel, such as All Clad.
You CAN make chili in cast iron, just be aware that you will need to reseason when your done.
Cast iron is best for anything that is not acidic or has a fat content.
mom2threebabes 1 year ago
@mom2threebabes Are things that are spicy gonna be a problem on cast iron? Things like hot peppers, or maybe a recipe that calls for lots of cayenne?
mmmhmmmyesindeed 11 months ago
@mmmhmmmyesindeed
Acidic is what you need to watch out for. You can cook peppers/stir fry in cast iron, but it can pickup off tastes. I make my stir fry in All Clad Stainless steel. Either works, but I find stir fry with mostly veggies tastes better in all clad. If you have more meat in your stir fry you may like cast iron better.
mom2threebabes 11 months ago
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.
sharonda59328 2 years ago
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
jaybobed 2 years ago
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
jaybobed 2 years ago
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!
SFsc616171 2 years ago
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.
nirvgardengod 2 years ago
Thanks Dave, sounds like you are right, I'll be buying some steel wool.
kysunflower 2 years ago
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?
kysunflower 2 years ago
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
jaybobed 2 years ago
hy dave,how can i get rid-off old crusty build up from the skillet that i just bought?thanks
pedro4374 2 years ago
phishinphree said it all! See below. Elbow grease and sos pads! Scrub it bare, season it and rock on!
Thanks,
Dave
jaybobed 2 years ago
I was given a dutch oven a few years back but I didn't care for it and let it rust up. some of it was just deeper than surface rust. salt, oil, elbow grease and an sos pad or 10 later and the rust is gone. I've been using it for popcorn and it has really soaked up the oil.. probably 20 or so uses like that and its now very well seasoned. cast iron is the best.
Problems with glass ranges, besides strong chems that etch glass, is that they crack if you set the cast iron down to hard.
phishinphree 2 years ago
Hey Dave! I just bought a lodge skillet the other week and am loving it. I'm now looking at buying an indoor dutch oven...can you give us your opinion on what size is right? I want big enough to cook some of those nice pieces of meat you cook, but don't want to go overboard. There's only 3 of us in the family who would use it regular....but it would be nice to be able to put on a feed for company and not be cramped on cooking space. Is a 5 quart a decent enough size? Thanks! :)
Dobe25 2 years ago
I have a five quart and a seven quart. I love them both. I wish I had, Lodge Logic 5 qt. Double Dutch Oven and Casserole skillet cover 10-1/4" dia., with loop handles. Oven 4" depth, Lid 1-1/2" depth, the cool thing is it has a deep lid so you can cook food that will not fit with the lower lid.
Thanks,
Dave
jaybobed 2 years ago
Yeah, those do look nice.....but one thing I've seen in your videos is that self-basting lid that the dual-purpose oven you mentioned wouldn't have. How handy and important is that self-basting lid in your opinion? Thanks for all the help! :) Ps. - I watch your vids so much that my 3 year old will run out when he hears your voice and says "I wanna watch Dave!" Haha! Later!
Dobe25 2 years ago
Hey Dobe,
Yeah the self basting lid is cool. I think I would swap it for the bigger lid. I guess it is up to your preference. LOL Thats funny about your three year old! thanks for watching!
Dave
jaybobed 2 years ago
My cast iron skillet is around 65+ years old. Was a gift too my great grandmother she got after her wedding (oldtimes 1940~) Was my Moms until she passed now I use it when I cook nothing sticks to this pan lol love it
ssjwes 2 years ago
I envy you. :)
LadyWeasel 2 years ago
I use them on my stove? I dont see why you cant?
THanks,
Dave
jaybobed 2 years ago
Dave - first thing, I really like your videos! I came across them while surfing the net for tips on how to use cast iron.
I have a question. What are the benefits and/or problems of storing the oil you use for frying in the pan as opposed to pouring it out into another container? I'd worry that the oil would turn rancid or create gummy residue on the pan. Also, wouldn't leaving bits of food still floating around in the oil affect how long you can store it and how often you can reuse it?
cutesmallfuzzy 2 years ago
YES You are correct. It will leave a residue if you do not use your pan often. Yes it will turn rancid if you leave bits of food in your pan. I do store the oil in a coffee can if I do not plan on reusing it soon(a few days). I wipe my my pans with veg. oil. Only a thin layer.
thanks,
Dave
jaybobed 2 years ago
I love the fact these can go from the stove top, straight to the oven with no worries.
LadyWeasel 2 years ago
Thanks for the reply i just love your video's and cooking style, thanks
ladyblackbelt 2 years ago
I have a pan and love it but it has a build up outside it what can i do to get if off thanks
ladyblackbelt 2 years ago
I have the same problem. I think it would have to be sand blasted off?
Thanks,
Dave
jaybobed 2 years ago
im pretty sure you avoid tomatoes because of their acidity
SneakyPanda 2 years ago
Anything that you can cook in a pan or the oven, you can cook in caast iron, sometimes you need a lid. The only thing I ever cooked that I thought was bad was Collard greens. I think the iron in the greens did not go well with the iron in the dutch oven?
Thanks,
Dave
jaybobed 2 years ago
Thrift store/garage sale/antique store is the best place to find iron skillets. That's because when an iron skillet is made, they pour the molten metal into a "sand casting". The new skillet has tons of pits from the sand casting. If you buy a new one, NEVER cook fish in it--its hell to get the smell out. At a thrift store/garage sale/antique store they usually don't know the value of the pot and sell it less than new ones. A good SMOOTH used pan, even if its heavily rusted is worth way more.
miagreek 2 years ago
LOl that was funny XD
fairyglade 3 years ago
why they havta put em glue on there, WHY! lol
KOLOCAL 3 years ago
im,e like well pissed off i got some new cast iron pots a few years ago in a special offer in a newspaper i ended throwing them away i thought they was utter rubbish everything stuck or burnt to the dam things. well ime older and wiser now and just wished i had not thrown them away if only i could have seen a video like this one back then anyways thanks for the info and i do use castiron now lol
fundude53 3 years ago
My cast iron pan is the most used pan in my kitchen. I love it , and am trying to find a chicken fryer in cast iron. No such luck yet. Great video.
canadianmuslimnproud 3 years ago
Try and get one over eBay - thats where I got mine from - eventhou the shipping to Germany was twice as expensive as the deepfry-chicken-skillet actually cost IT PAYED TO GET IT !!!!
Good luck and enjoy your meals ,especially together with family and friends.
daniel4249g 3 years ago
I've enjoyed your video.. and you have a sense of humor.. also I thought sos pads were a no-no for cast iron pans.
indigostars1 3 years ago
SOS is only when you have to take the pan down to bare metal. Sometimes it is required. Normal use only requires warm water and mild soap.
THanks,
Dave
jaybobed 3 years ago
I have the same Lodge cast iron grill pan... I use it to broil steak and chicken with in a gas oven. It's the only way to fly.
crchrdsn 3 years ago
"what u gon use?" USE SOME GLUE!! lol the end had me laughing!!
classifiedlowkey 3 years ago
Just bought a new Lodge cast iron skillet this weekend. Spent some time letting it sit on the stove with oil in it and will start cooking with it tomorrow to get it seasoned.
ChicoEdge 3 years ago
Sometimes your best bet is to buy your cast ironware at flea markets or rummage sales. The newer cast iron often does not have the smooth polished interior that the older does. Wagner and favorite are a couple of the older brands that were real gems
Gunnarsguns 3 years ago
I just refunded my teflon nonstick pan and purchased my first cast iron pans.
I would have never had the confidence if I had not seen your videos.
Those pans will be a part of my life forever. Its all because of you! Thank you so much!
Awesome video. 5 stars!
guerillagardenkong 3 years ago
Well thats very cool!! You will be happy you did and you will be able to give them to your grandchildren.
THanks,
Dave
jaybobed 3 years ago
Great video Dave, I use course salt to scrub mine instead of the soap, it seems to work well.
vandeldandel 3 years ago
OK that is not pre seasoned and naturally non stick if that damn glue stuck to it that bad eh?
tonsoffunwwe 3 years ago
Hello Dave,
I have a few questions and concerns:
My girlfriend has many allergies including olive oil, fish, nuts, eggs, legumes (beans/peas, etc). Considering that iron is leeched from the cookware during cooking, is there danger of any of the priorly cooked aforemention foods getting into her food next time I cook for her? Also, I take it seasoning with olive oil is out of the question, and what about fish oils perhaps getting into her food?
Hope you can help, thanks.
craplin 3 years ago
It all depends on how sensitive her alergies are, as i am sure there will be at least trace amounts of anything that seeps into the metal
ANY oil, or fat will work to season a pan, I have one pan that i use palm oil in, and another that is exclusivly bacon drippings.
dreamthinker79 3 years ago
with a lodge skillet under 20 bucks at walmart, I would recomend getting one that you only cook GF friendly foods in, and its never a bad thing to have more than one skillet, 2 of them make a wonderfull panini press (may need to add a brick)
dreamthinker79 3 years ago
I really appreciate that, and thank you. Today we are doing a grocery shop and we've decided to be safe and get a second skillet. I'm pretty excited about it because it's probably even safer than sharing the old sticky stainless.
Love the videos, keep it up.
craplin 3 years ago
Hi Dave! This is a fantastic demo and it's a really good idea to educate people about the benefits of using cast iron as opposed to modern non-stick varieties. Your cooking vids are brilliant and inspiring - I'm English and live in London, but I grew up in Virginia and I sure do miss my Aunt's cooking - your vids bring it all back (esp the accent!) I do my best to recreate Southern home cooking here in the UK and my English husband absolutely LOVES grits!! Keep up the good work! Best wishes!
Nemie125 3 years ago
lol I know what you mean about bad to the bone. I just seasoned my 2 cast iron pans tonight, handed down to me from my mother. Generations of hard work went into those bad boys, they're mean and goregous! lol great vid
WarRogers 3 years ago
Dave: Why wouldnt it be as good or better to use non stick pans that are not cast iron for cooking, other than the fact that they dont last as long? I understand you can place the cast iron pans in the oven where as you cant do that with a teflon pan with a plastic coated handle. But why else?? thanks
wreckanchor 3 years ago
Hey, Teflon will come off and end up in your food eventually. I have been told, I dont know if it is true, that teflon pans kill small birds when teflon is used close to them. Cast iron will leach iron into your food, which is good for you. Plus it heats evenly so your food cooks better. Cast iron is cheap and last for ever.
THanks,
Dave
jaybobed 3 years ago
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!
SFsc616171 2 years ago
Your littlest pan is an ashtray but I like your "spoon rest" better.
Momto5dogs 3 years ago
Hey Sharon,
LOL Everybody says that it is an ashtray, but it is not. An ashtray would have more than two places to place a cig. I bought it right next to other spoon rest in walmart. But I guess you could use it as an ashtray.
THanks,
Dave
jaybobed 3 years ago
Hey I love your vids. I switched to using cast iron about a year ago because we brought a bird into our family (teflon fumes are bad for birds) anyway I have to say I fell in love and dont want to use anything else. I have had a problem with rusting though.
contentunderpresure 3 years ago
Hey Gina,
You shpuld not have any rust? Everytime you wash your pans wipe them with a thin layer of oil. Any cooking oil will work, the cheaper the better.
THanks,
Dave
jaybobed 3 years ago
Dave, I was cracking up when you showed the "spoon rest". I'm pretty sure that it is actually an ashtray! I have one tucked back in a drawer. I am going to pull out and use as a spoon rest the way you do!
birdsongplace 3 years ago
LOL No really it is a spoon rest. I bought it at walmart next to other spoon rest. You could use it as an ashtray, but an ashtray would indent to put your cig.?
THanks,
Dave
jaybobed 3 years ago
lol that's not an ash tray
SorthNarolina 3 years ago
Yes, but not enough to matter. You put a light coat of oil on the pan after you wash it and the seasoning you lost is back.
Dave
jaybobed 3 years ago
Do you find that Lodge Cast Irons are the best for cooking? Or do you have another name brand that you use also?
geanienut 3 years ago
Yes, I like lodge, but I use all types of cast iron. Two of my pans are from Korea and the newest pan is a differnet brand too, but it was only 12.00 bucks! They all seem to have their strengths. The newest pan is great for frying, because it is a little thinner and heats up fast. My lodge pans seem to be thicker and stay hot longer and are better for cooking over long periods of time. So it depends are you and what you are cooking.
THanks,
Dave
jaybobed 3 years ago
AWESOME !!!!
I have a few my mom bought over 40 years ago, i'll make you a video soon, i know you will know their worth to me more then anyone.
5*****
~~**CATHY**~~
CathyKay29 3 years ago
Hey Cathy! Very cool! I cant wait to see!
Thanks,
Dave
jaybobed 3 years ago
Dave your videos are really informative, thanks to you I am thinking about buying a whole cast iron set.
Idion1 3 years ago
Hey ldion1, Thats cool! You should buy Lodge!
Thanks,
Dave
jaybobed 3 years ago
Dude, great video. I bought my first cast iron skillet a few months back, and am still working at seasoning it. I don't use it enough. The end of this video had me cracking up!
"Whatcha gonna use?" "Use some glue!" I was dying. :)
freff 3 years ago 2
Hey freff, I love the cast iron!
THanks,
Dave
jaybobed 3 years ago
I'm cooking baked beans in my dutch oven right now!!!!
CAST IRON ROCKS :)
patchcords 4 years ago
Thanks patchcords,
Dave
jaybobed 4 years ago
Hey Chumbulezco, thats very cool! Thanks!
Dave
jaybobed 4 years ago
Hey Gooch,
It takes a little while to get it that way. I clean them hot when ever I cook a hambuger or steak. You have to be careful you dont wash away your seasoning. Dont wash it hot every time. AND Let your oil stay in the pan after you finish frying. I let my oil stay in the pan until next time I use it. I store it in the oven. Dont forget that it is in there or it will get hot next time you preheat? LOL Dont burn yourself!
Thanks,
Dave
jaybobed 4 years ago
Great video. I've got a good set of the cast pans as well as a dutch oven. Love them all. Its possibly the best purchase I've ever made. Tossed all the teflon crap and aluminum away. I have some stainless pots and pans too but I dont use them as often...
svtcontour 4 years ago
washing them doesn't cause them to become un seasoned
drmason1 4 years ago
if you scrubbed with soap it will take away some seasoning. Someitmes you need to take them to bare metal and re-season. Only if you have abused your pan.
Thanks,
Dave
jaybobed 4 years ago
Hi, Dave!
The small case iron using as spoon rest is very cute! I can't use cast iron pan because it's too heavy for me to handle easily. : )
Maangchi 4 years ago
Hey Hammer,
Yeah, they are heavy. But everyone should have at least a little one.
Thanks,
Dave
jaybobed 4 years ago
Hi, Dave!
The small case iron using as spoon rest is very cute! I can't use cast iron pan because it's too heavy for me to handle easily. : )
Maangchi 4 years ago
Dave does it again. Shouldn't he have a show on Food Channel? They could really use a guy like Dave, a "real world" cook.
oldrustycars 4 years ago
Good show!
sLeepPastNooN 4 years ago
Hey Dave,
Thanka and WAKEUP!
Dave
jaybobed 4 years ago
God Dave, you are soooooo right!!! All these non stick, aluminium or steel pans are just not worth it. You can't get better heat transfer than an Iron pan. Period.
therixon 4 years ago
Very helpful info, Dave! Thanks! :)
PurpleTai 4 years ago
GLUE SUCKS! lol..
joshua12345676 4 years ago
Ive got to get a couple of these pans.
AnnyaMoon 4 years ago
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"!
SFsc616171 2 years ago
My Grandma called her cast iron skillet a "spider". I store my cast iron skillet in a brown paper bag, it helps season it. : )
islandGAL7 4 years ago
what does the brown bag do? i have never heard of that.
bradbaxter7 4 years ago
great video, but where is part 2? (i'm seasoning my new flat griddle like yours now btw!)
jarikcbol 4 years ago
Part two is now up.
Thanks,
Dave
jaybobed 4 years ago
hahahaha the glue lol
protomanv2 4 years ago
Thanks Protoman!
Dave
jaybobed 4 years ago
I use cast iron exclusively. I cant stand the teflon skillets and what not, cast iron FTW!
jarikcbol 4 years ago
oh wow, I didnt know all of this, thanks!!!
anavywife28 4 years ago