Cooking with & Cleaning Cast Iron
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Uploader Comments (keyasset)
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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!
2 years ago 5
All Comments (49)
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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.
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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...
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Like the video and great comeback.
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@LaSenoritaVieja yeah hillshire farms makes them
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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.
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mmmmmmm, that looks so good. I think you are an experianced cast iron cooker.
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You really should wash a knife off after sharpening. Unless you like little pieces of metal, and grit in your sausage.
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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!!!!
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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.
xinecallaw 8 months ago
@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.
keyasset 8 months ago
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.
kwdidion 4 years ago
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.
keyasset 4 years ago
Is this guy insane? Does he lack nerve endings in his hand? Use a pot holder! That's cast-iron!
kwdidion 4 years ago
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.
keyasset 4 years ago 5