Cooking with & Cleaning Cast Iron

[xinecallaw]

WTF! Why the fuck does everybody leave our the temp. setting they use to cook food with. Without this information you will NOT get the results demonstrated.

[keyasset]

@xinecallaw Because every stove has a different setting.Gas is different from electric,I have both.And besides when you get as fat as I am,you don't rick burning up a good square meal,so you watch the food you are cooking carefully.

[AlSwegen]

hmm, lame video. Title implies something about cleaning cast iron, must wade trough what felt like 10 hours of BS to get to 10 seconds about cleaning. I won't even comment about the cooking part of the title. Props to the guy for posting though.

[godofm3tal1]

hate to break it to you, but youre sharpening that wrong. and its apprent in how hard it was to cut a sausage... a sharp knife would cut through that sausage without even putting pressure on it...

[Allen2045]

Like the video and great comeback.

[youngfred116]

I like his constant use of the word badboy. Rock on keyasset i got me a cast iron skillet and it's gonna make for some tasty dead animals.

[Thyrinal]

mmmmmmm, that looks so good. I think you are an experianced cast iron cooker.

[guitfdlr]

You really should wash a knife off after sharpening. Unless you like little pieces of metal, and grit in your sausage.

[roger5845]

Thanks for the enjoyable video. I too share a pasion with cooking in my 12" cast iron skillet...I've had mine for 5 years now, but have never cooked sausage links w/ peppers and onions. Would u please consider doing a video cooking hot or mild sausages (you know the 6" long ones X about one inch thickness) about 7 of them. Keep up the gr8 vidoes!!!!

[krickythecricket]

omg oneslowride u r right

[oneslowride]

Might as well scramble some eggs in the top pan too.

[travcoman45]

Lots of great DISINFORMATION here, You do not sharpen a knife that way, you do not cut on a glass plate with it, you dump ice cold water into a red hot pan an sooner or later your gonna fracture that pan!

[creatine64]

he's not really dumping ice cold water in a hot pan he's dumping cool tap water. big difference.

as far as knife sharpening. I've been around for a number of yrs and there is no proper fool proof technique when sharpening a knife, everybody has there own techniques. granted some are better than others but don't disprove him just because you do it differently. this is one example of how people think they know better and tell you how to spend your money.

[Muscovee]

While there is a difference between ice cold water and cool tap water, there is no difference in the foolishness of pouring EITHER of them into a hot pan of ANY kind. I've also been around for a number of years, and have seen a few cast iron pans crack, and a lot of other pans warp by pouring cold OR cool water into them when still hot. This guy is just lucky...so far.

[creatine64]

to each his own.

[salpi23]

cool video. My grandma gave me a griswald cast iron skillet that is about 25-30 years older than me. It rocks!! I use it 3-4 times a week.. keep up the good work.

[zorkd]

this is a troll

[WobblingHobGoblin]

Lol, who is this guy? MMM metal flakes of goodness in my gums! :D

[oldrustycars]

How did you grab a hot iron pan without an oven mitt? The handle gets as hot as the rest of the skillet.

[dreamthinker79]

how indeed. mine gets hot in warm water =)

wouldn't getting it NASA hot, then just useing a sprayer on a light setting be sufficient to break apart the stuff?

[n7cav]

That poor knife = thrashed... What kind of sharpening technique is that? Convex gouging profile? How does oilstone and steel particles enhance the flavor of your dish?

[ultramegabob2]

I was thinking the same thing....

[FinalFan0]

That's the best part of the meal, damn you! That's how they did it in Vietnam!

XD

[spitnkitn]

use a generous dollop of high quality coconot oil. Turn pan upside down, place on rack and bake at 350 degrees for 1-1.5 hrs..... simulates teflon or other non-stick methods without health risks of gaseous states of teflon or aluminum coated pans.

[47f0]

Like ya, keyasset, but as a knife nut, you made me scream when you were cutting on a ceramic plate! Ouch!!! Please let me know your paypal account and I'll try to send you some pennies for a wood or plastic cutting board - and your knives will last a lot longer. Good production, though, and I can almost smell the food - now I'm hungry.

[svtcontour]

I made the mistake once of buying a glass cuttingboard and that was the worst thing ever. Now use a plastic cutting board for everything except I cut bread on a wooden block I have.

[ZombiedustXXX]

Using a smaller iron pan to press the food item in the larger pan is a great idea!!!

What two pan sizes are you using?

Lodge (USA) sells iron "presses" that cost more than a smaller pan! I love the idea of not having to buy a seperate single purpose item! I do love Lodge cookware!

[sfballach]

plus we can poach an egg in the smaller pan if needed. Good point on knife use. Clean first then cut keyasset. Good effort nonetheless.

[CCBBW]

Definitely not good

You dont sharpen a knife and then cut food without claaning it - metal filings are not good spices for meat

[svtcontour7]

But I will admit that I love my cast iron pans and skillets more than nearly anything else I own. Nothing is so simple, effective and worth every penny that I've paid for it.

[princessFig]

this is cool....I only have one cast iron pan and I use it quite often, and I clean it the same way, but I just use luke warm water instead of cold

[Ignad]

I use about a 1/4 cup of milk just at a boil and it cleans it right off (If I have a sticking problem).Then I use a little crisco shortening on a paper towel wiped on like he did. I have not had a sticking problem in years and I use Griswold.

[kwdidion]

Also...please never ever ever dump ice cold water into a hot cast iron pan. There is a very real risk of the pan cracking in half.

[keyasset]

If you use a good brand of cast iron,cracking is not a risk.Unless of course ten years of daily cooking with it mean I have no real knowledge about cast iron.The only time I ever cracked a piece was a small square pan I had,no name on it.I put it on high and failed to get the oil in quick enough,but never ever hurt any pan with room temp water.

[47f0]

I agree in principal with "never put cold stuff it a hot cast-iron pan" - cast iron is definitely more brittle than other iron/steel pans - BUT I've put mine through some thermal abuse, and I suspect that the pans that crack had a flaw to start with.

[svtcontour7]

Ya thats what I've heard too. I generally add some water into the pan after the burner has been off for a few minutes. The pan is still hot but not enough to boil water. I let the water sit in there for about 5 mins. Still works great and pretty much no risk of cracking it.

[kwdidion]

Is this guy insane? Does he lack nerve endings in his hand? Use a pot holder! That's cast-iron!

[keyasset]

If the handle were hot I would of shouted "ouch".It takes a while for the heat to get into the handle.And,yes ,there are those who suggest I am brain dead.Suggest it is my ethnic mix of English,Irish,and Polish.

[jonknee]

If you use a cutting board (wood or plastic) you won't have to sharpen your knives nearly as often. Hard surfaces like a plate, or glass, dull cutlery extremely quickly. And as the other posters noted, definitely wash before cutting food.

[Briarwood2]

Cast Iron blazing hot and add Ice cold water??? Does it warp the bottom of the pot?

Thanks for teaching.

[mikester695]

Keilbasa is ring bologna on steroids. My favorite is Emil's out of Philly.

[i2unforgetable]

AHHHHH!!! Why didn't he wash the knife? :(

[konnorevans]

nice video, thanks for teaching!

[AgentAsshat]

Terrible way to sharpen a knife but cast iron cooking rules

[LaSenoritaVieja]

What is kilbassy?  Do Americans really eat this stuff for breakfast????

[keyasset]

It is a polish sausage.Polish Americans like myself do eat it for breakfast

[youngfred116]

@LaSenoritaVieja yeah hillshire farms makes them

[98770]

metal shavings sticklike teflolon

[thewelford]

After you sharpen the knife, wash off the metal shavings from the blade; unless you need the stuff in your diet.