I have a small wooden handled stew pot that I keep on the side with butter, garlic and rosemary. When my stakes are almost done, I will drizzle it over them and it is amazing.
IDK Why they wouldn't work on the Blackstone. My grandmother & her mother used cast iron on a wood fired cast iron stove top! This is the same principle.
That's pretty much the same as cooking on a wood stove when you don't open one of the eyes and set the pan directly over the fire. You're less likely to warp a big, thin pan too, the whole bottom gets heated instead of one spot in the middle.
I know this is a cast iron cookware site, and I have lots of it and have gotten some really scummy ones and have made them like new. But years ago I got this cool little aluminum frying pan, totally a mess. I made it new and I can fry, and flip, eggs perfectly in it. The secret is how I restored it and clean it. Both the same. Very simple and works for all aluminum, even cast. Very very simple. I use a stainless steel, only stainless steel because it's very corse and doesn't rust. And a bar of Ivory, and ONLY Ivory soap. And flavor, I like regular best but lavender works just as well and smells good. Just wet the pan and the scrubber then rub enough Ivory on the scrubber that you can see it. Then put the pan on a flat surface and scrub. It may take a few minutes but look at this fabulous pan. Some butter and a warm to hot pan and as soon as you drop the egg(s) in roll them around the pan. Keep rolling them and when just a little white is still runny slide the eggs to the edge then pick up the pan and give it a flip. Gently cook the still runny side for less than a minute and slide, or refilp the egg then slide to edge, then slide right onto the plate. Perfect every time. Then just rinse the pan and after a number of times, rescrub with Ivory and scrubber. I can't copy a photo. Does anyone know how to copy a photo in a reply on RUclips?
I seen people use cast iron or the blackstone to fry fish and hushpuppies to keep the fish odors outside. It does take longer to bring the temp up but once the there that when the beatmuty of cast iron heat retention shines but don't over crowd what you cooking. Best it use with a oil thermometer to get it to the right temperature and maintain it. But it does work.
the Blackstone has gained a lot of popularity in the past few years. However give me a griddle on the grill or skillet and I will be happy all the same. Enjoy the blackstone, but the cast iron is still the BEST.
I have an induction burner. I use my carbon steel and cast iron on it and they both work very well. I don't have a skillet with a raised heat ring but I imagine it would work as well. It uses a magnetic field to induce heat in any ferrous metal pot or pan. The pan don't actually have to touch the surface. I put a glass plate on the burner and a sauce pan with water in it in the plate. The water started boiling before the plate got hot. Eventually the plate gets too hot to touch but the heat comes the pan not the burner. I am an experimenter too!
I noticed that too. My cast iron gets to smoking point at the same time as my Swiss Teflon coated aluminum pans. The induction burner excites the electrons in iron atoms and causes them to create heat.
I did a test and set a wet skillet on some spacers on the burner. The water steamed off the pan but the glass burner top didn’t get warm enough to steam off the water until I set the pan directly on the glass.
@@castIroncookware Another point about induction cooking, people who have aluminum pans and would like to use them on an induction burner can set them in a cast iron or carbon steel pan and allow the ferrous metal to heat the aluminum. It might take a little longer to get hot but once it gets up to the correct temperature the cooktop keeps the heat constant.
I watched this video about a year ago but just got me a much bigger Blackstone. I love my cast iron skillets and your video...like ALL your videos ! are most helpful! Merry Christmas and God bless!
Thanks for the videos! I used a totally flat bottom cast iron on my Blackstone to make gravy. It left some gritty spots where the pan was. Can’t seem to get the griddle smooth again, grit remains.
Just found your channel and also just started getting into cast iron, you are a wealth of information and I thank you for that but more importantly sharing God’s word.
It's not a heat ring it's a shear ring Originally for an old wood cook stove when they took the lids off to seal the smoke from coming out it's a sharing not a heat ring.
Appreciate the demo. Will be giving this a try soon.
I have a small wooden handled stew pot that I keep on the side with butter, garlic and rosemary. When my stakes are almost done, I will drizzle it over them and it is amazing.
IDK Why they wouldn't work on the Blackstone. My grandmother & her mother used cast iron on a wood fired cast iron stove top! This is the same principle.
Love the end! Thanks for the video!
You're absolutely welcome. Thank you for watching.
That's pretty much the same as cooking on a wood stove when you don't open one of the eyes and set the pan directly over the fire. You're less likely to warp a big, thin pan too, the whole bottom gets heated instead of one spot in the middle.
I know this is a cast iron cookware site, and I have lots of it and have gotten some really scummy ones and have made them like new. But years ago I got this cool little aluminum frying pan, totally a mess. I made it new and I can fry, and flip, eggs perfectly in it. The secret is how I restored it and clean it. Both the same. Very simple and works for all aluminum, even cast. Very very simple. I use a stainless steel, only stainless steel because it's very corse and doesn't rust. And a bar of Ivory, and ONLY Ivory soap. And flavor, I like regular best but lavender works just as well and smells good. Just wet the pan and the scrubber then rub enough Ivory on the scrubber that you can see it. Then put the pan on a flat surface and scrub. It may take a few minutes but look at this fabulous pan. Some butter and a warm to hot pan and as soon as you drop the egg(s) in roll them around the pan. Keep rolling them and when just a little white is still runny slide the eggs to the edge then pick up the pan and give it a flip. Gently cook the still runny side for less than a minute and slide, or refilp the egg then slide to edge, then slide right onto the plate. Perfect every time. Then just rinse the pan and after a number of times, rescrub with Ivory and scrubber.
I can't copy a photo. Does anyone know how to copy a photo in a reply on RUclips?
I seen people use cast iron or the blackstone to fry fish and hushpuppies to keep the fish odors outside. It does take longer to bring the temp up but once the there that when the beatmuty of cast iron heat retention shines but don't over crowd what you cooking. Best it use with a oil thermometer to get it to the right temperature and maintain it. But it does work.
the Blackstone has gained a lot of popularity in the past few years. However give me a griddle on the grill or skillet and I will be happy all the same. Enjoy the blackstone, but the cast iron is still the BEST.
I agree. Cast Iron is best but the flat top is handy when you have a big crowd.
Second. Agree suace and gravy are the best. Interesting. Thanks
Excellent video! Thanks for sharing. Best to you, Dave
Great video. It answered my question. Fixing to cook some New York strips on my cast iron for my family.
I use cast iron on my grill all the time. Works good. I have seen restaurants using them on on their griddles. Appreciate the verses at the end.
I just got me a Blackstone and this was helpful! God bless!!
Always look forward to your videos. Also......I’m really liking the Easy Beezy that I ordered. Very handy. Hi from Oklahoma.
Awesome! I'm glad that you like it and thankful for your support.
I have an induction burner. I use my carbon steel and cast iron on it and they both work very well. I don't have a skillet with a raised heat ring but I imagine it would work as well. It uses a magnetic field to induce heat in any ferrous metal pot or pan. The pan don't actually have to touch the surface. I put a glass plate on the burner and a sauce pan with water in it in the plate. The water started boiling before the plate got hot. Eventually the plate gets too hot to touch but the heat comes the pan not the burner.
I am an experimenter too!
Great information.
I noticed that too. My cast iron gets to smoking point at the same time as my Swiss Teflon coated aluminum pans. The induction burner excites the electrons in iron atoms and causes them to create heat.
I did a test and set a wet skillet on some spacers on the burner. The water steamed off the pan but the glass burner top didn’t get warm enough to steam off the water until I set the pan directly on the glass.
@@castIroncookware Another point about induction cooking, people who have aluminum pans and would like to use them on an induction burner can set them in a cast iron or carbon steel pan and allow the ferrous metal to heat the aluminum. It might take a little longer to get hot but once it gets up to the correct temperature the cooktop keeps the heat constant.
Just purchased a Oneta #7 skillet. Never heard of this brand.
very good , I wondered if that could be done!!! Be blessed my friend.
Great way to end a videos, thanks.
I LOVE THIS VIDEO & THE WORD OF GOD🙏🏽
Nice...kinda like watching water boil...
great vid
Just wanted you to know I posted some pics of that pan I restored in the FB group. Your videos and advice were amazing and it came out great.
God bless you and thank you!
I watched this video about a year ago but just got me a much bigger Blackstone. I love my cast iron skillets and your video...like ALL your videos ! are most helpful! Merry Christmas and God bless!
Thanks, brother, good idea and a good word!
You're welcome and thank you so much for watching.
Thanks for the videos! I used a totally flat bottom cast iron on my Blackstone to make gravy. It left some gritty spots where the pan was. Can’t seem to get the griddle smooth again, grit remains.
Thanks for the info. Sounds good.
Just found your channel and also just started getting into cast iron, you are a wealth of information and I thank you for that but more importantly sharing God’s word.
The two pans on the front are disadvantaged because the first 5-6 inches of the griddle are not over flame
Or hardboiling some eggs yo
I use my cast iron on my glass top. It heats up faster on my glass top then it ever did on a coil top fridge.
Good bit of information young man!! God bless you and yours God bless USA
It's not a heat ring it's a shear ring Originally for an old wood cook stove when they took the lids off to seal the smoke from coming out it's a sharing not a heat ring.
Got a new sub because I stayed till the end thanks for sharing the word. Blessings
Third
Third useless comment