Bought my first cast iron 12" skillet yesterday. I have been using carbon steel skillets for a while so I wanted to get the cast iron in my collection. Broke it in last night with a nice ribeye...No more 'non-stick' skillets for me. Cast iron and carbon steel is the way to go.
I think that's just how she likes her eggs. She said she likes them very hard and cooked through, which personally I don't understand. My mom's the same way though, and she waits for the butter to brown before scrambling them.
For years off and on I used cast iron skillets and everything stuck. In the last 5-10 years I learned preheating the pan was the key. It's the same with stainless or carbon steel. I just got a 12" pan, but I'm still going to season it a few more times before I use it. Nice video!
believe Lodge mostly preseason to prevent rush while storing in warehouses, shipping, and in stores. Like brands that don't preseason usually ship their cast irons with a beeswax coating that is a pain to wash off, Lodge just simply do a light seasoning to make the beeswax less necessary
Great video..I have a 12 inch lodge I used right off the shelf and it works great. Since then I have added 2 more sizes to my collection.. However, I took the time to sand them down just a little and reseason.. Is there a difference? I think so, but you can definitely use right off the shelf. 😃
@@peterstevens6555 Just search on RUclips for "Reseason Cast Iron" and you should find plenty of vids about how people do this. There is no one "right" way to do it. I've watched some people restore completely rusted out pieces to almost brand new - cast iron is TOUGH! Basically you want to get off all the old seasoning, rust and other debris by scrubbing. Many use chain mail wrapped around a sponge or even just something like a steel wool. To get the old seasoning off you can use soap but don't use harsh chemicals. Just soap and water. Then you'll want to reseason the piece. That involves spreading a thin layer of oil and baking it at 500 degrees F for about 1 hour, letting it cool naturally then repeating the process 3-4 times. You're building up layers of oil which help to make it non-stick AND keep it from rusting. Cast iron can endure A LOT of heavy use and abuse and still function fine. You should only need to reseason once then if you clean it and spread a thin oil after use, it should be fine for a long time. Look up Cowboy Ken Rollins - he's got a whole series on care and use of cast iron.
Soap is not the problem, making sure it's completely dry and oiled is, I throw my cast iron on an induction burner for 10 minutes and make sure the residue oil is wiped off after it's turned off.
They recommend not to use vegetable oil for the initial seasoning, the oil in the porous surface will go rancid after a while. Grape seed oil is one of the recommended neutral oils.
Upon the initial washing it really doesn't matter how much soap u use, the seasoning wont be affected. Dawn doesnt contain lye which is a seasonings worse enemy and thats not a fresh layer of seasoning so no threat. Its baked on heavily & hotter than w what any residential oven can achieve. Sorry but too much time spent on showing a rinsed pan, fidgeting with the bacon and paper toweling the wet pan. Just the facts plz. If u just dry it then place it on a burner and warm it for a few mins the trapped moisture will evaporate. Cooking with cast iron is about technique. Low n slow. Ur pan got too hot which is why ur butter browned and practically evaporated upon application. Heat low and slowly to start then adjust accordingly when ready to add food. Otherwise good job.
Use soap. Today is my old dishsaop isn’t going to hurt the seasoning of a cast iron skillet. Large even says that you can use soap. I have been cooking with cast-iron for 10 years and I use soap every single time I wash them with no detrimental effects. The Lodge Blacklock are lighter weight and heat up a little bit quicker. Thumbs up. 👍
Most use cured bacon which has sugar in the cure. That is what will cause bacon to stick. No need to use high heat as the pan will retain heat after preheating and lowering the heat is better for good results.
I recently purchased a preseasoned cast iron skillet. When I put on the oil I used paper towels. Did you reclean it to get rid of the paper towel residue? I had to because it wouldn't come off. BTW, You have a beautiful kitchen.
In my experience the more you use it the better it gets! As a Brit cast iron is like black magic 😂 However, I cooked a fried egg right out of the box in my 8” Lodge skillet and wondered what all the fuss was about. The egg slid all over the pan, all I did was follow the instructions!! Over time and by seasoning after every use it pretty much non-stick. As for sanding it down I just don’t get it! Read what Lodge say about that myth! Regards from deepest Dorset England 🇬🇧🇺🇸👍
Je vous recommande le beurre clarifié qui supporte allégrement 250° cel. & qui n'a plus de lactose ( meilleur pour la santé ) & de plus vous le garder beaucoup + longtemps dans un bocal à température ambiante sans soucis. Il existe de nombreux tutoriels sur RUclips qui explique le procédé, trés simple.
Yo, do you think you should maybe use like an Olive oil, or something similar for cooking with cast iron, simply because butter has a lower burn temp than oils. Considering you get your pan super hot before adding anything, do you think you should maybe try something else instead of butter for cooking with cast iron? I thought the pro’s of cast iron, well one pro, was that you can cook a low hotter with the cast iron, but if you are using butter, then isn’t that sorta self defeating?
Vous pouvez aussi faire & utiliser du beurre clarifié qui supporte 250° cel. sans brûler, il existe de nombreux tutoriels sur RUclips qui explique comment faire ce beurre ( trés facile ) qui en outre se garde beaucoup plus longtemps, car le lactose a disparu.
I always wash my new pots and pans with soap. There’s always carry over from manufacturing and then they go into storage with rodents and dust. I don’t want that in my food.
Bought my first cast iron 12" skillet yesterday. I have been using carbon steel skillets for a while so I wanted to get the cast iron in my collection. Broke it in last night with a nice ribeye...No more 'non-stick' skillets for me. Cast iron and carbon steel is the way to go.
need to heat up pan to accept the seasoning oil, not a cold pan.
When your butter turns brown as soon as it is in the pan, not good. Pan is way to hot. Low and slow.
Exactly. Always
Cast conducts and holds in more heat people don't understand that when they are switching over to cast
I think that's just how she likes her eggs. She said she likes them very hard and cooked through, which personally I don't understand. My mom's the same way though, and she waits for the butter to brown before scrambling them.
Too much heat..other then that, great video!!
@@dallyh.2960 When you haven't had meat in a while, a hard fry on scrambled eggs with extra seasonings can fill that craving.
Well done … always start your cast iron on medium or cooler, it will warm up evenly and prevent “buckling”. What a lovely stove.
From South Africa 🇿🇦
I start on low, little patience while heat distributes, do food prep 👍🏻
Great demo, wish more people kept it simple like you. Just what's needed and to the point.
For years off and on I used cast iron skillets and everything stuck. In the last 5-10 years I learned preheating the pan was the key. It's the same with stainless or carbon steel. I just got a 12" pan, but I'm still going to season it a few more times before I use it. Nice video!
Hi, can you please explain how you're going to season it. I just bought one today and want to know how to do that. Thank you in advance.
Done WELL. At last a truly display of cast iron cooking . Thank you so much. Stay safe and Merry Christmas 2023 . Fred.
Wow I was not expecting that. I feel more confident buying me some Lodge cookware now. Thanks for posting this video.
believe Lodge mostly preseason to prevent rush while storing in warehouses, shipping, and in stores. Like brands that don't preseason usually ship their cast irons with a beeswax coating that is a pain to wash off, Lodge just simply do a light seasoning to make the beeswax less necessary
Great video I’m using mine for the first time tonight and was really nervous about it but this video was a great demonstration
Great, simple video! I just bought my first pre-seasoned cast iron Lodge pan and excited to give it a try. Thank you!
Great content, narration, and filming! Top notch video!
Thanks for the video. I'm not a big meat eater and was worried about trying eggs on my new Lodge.
My trick is once it’s hot enough. Remove it from the heat source and let the eggs cook from there. Cast or stainless steel.
Thanks for the video. I just got mine. Can't wait to cook something with it 😊
That was a very nice demonstration. Thank you! 🙂
The reason why everyone went from cast iron to Teflon was the use of half stick of butter
You can also use a cast iron brush for cleaning cast iron
Nice to see someone cook with cast iron who knows what they're doing. Good Video!
are you kidding?
@@nuttynut722exactly.
Love my lodge cast iron skillets .. you look after them they certainly look after you!!
Love lodge! Lodge rocks!!!!!!!!!!!
Great video..I have a 12 inch lodge I used right off the shelf and it works great. Since then I have added 2 more sizes to my collection.. However, I took the time to sand them down just a little and reseason.. Is there a difference? I think so, but you can definitely use right off the shelf. 😃
What grade of sand paper did you start and finish with?!
@@peterstevens6555 Just search on RUclips for "Reseason Cast Iron" and you should find plenty of vids about how people do this. There is no one "right" way to do it. I've watched some people restore completely rusted out pieces to almost brand new - cast iron is TOUGH! Basically you want to get off all the old seasoning, rust and other debris by scrubbing. Many use chain mail wrapped around a sponge or even just something like a steel wool. To get the old seasoning off you can use soap but don't use harsh chemicals. Just soap and water. Then you'll want to reseason the piece. That involves spreading a thin layer of oil and baking it at 500 degrees F for about 1 hour, letting it cool naturally then repeating the process 3-4 times. You're building up layers of oil which help to make it non-stick AND keep it from rusting. Cast iron can endure A LOT of heavy use and abuse and still function fine. You should only need to reseason once then if you clean it and spread a thin oil after use, it should be fine for a long time. Look up Cowboy Ken Rollins - he's got a whole series on care and use of cast iron.
I've been using the blue Scott paper towels for years. They don't leave any lint on the skillet.
Dry with heat and use a coffee filter to oil pan.
Good job that’s the way to test it with scrambled eggs.
Paper towel is very nutritious :)
Soap is not the problem, making sure it's completely dry and oiled is, I throw my cast iron on an induction burner for 10 minutes and make sure the residue oil is wiped off after it's turned off.
Burned butter eggs.. yum
Eggs should be cooked on LOW heat! Like the STOVE, VERY CLEAN!
Ok I'm sold on the preseasoned thanks for the video.
Yep lodge is good stuff.
I love your countertops stone. What is it called
Would like to see you fry potatoes in your cast iron, or bake in it, maybe bread or Dutch babies? Just a thought. 😊 Love your kitchen and gas cooktop!
Thanks for the video, you have an awesome kitchen!
They recommend not to use vegetable oil for the initial seasoning, the oil in the porous surface will go rancid after a while. Grape seed oil is one of the recommended neutral oils.
Upon the initial washing it really doesn't matter how much soap u use, the seasoning wont be affected. Dawn doesnt contain lye which is a seasonings worse enemy and thats not a fresh layer of seasoning so no threat. Its baked on heavily & hotter than w what any residential oven can achieve. Sorry but too much time spent on showing a rinsed pan, fidgeting with the bacon and paper toweling the wet pan. Just the facts plz. If u just dry it then place it on a burner and warm it for a few mins the trapped moisture will evaporate. Cooking with cast iron is about technique. Low n slow. Ur pan got too hot which is why ur butter browned and practically evaporated upon application. Heat low and slowly to start then adjust accordingly when ready to add food. Otherwise good job.
You complained about the whooooole video. How about you make your own?
COOKIE: You did literally everything wrong.
Also COOKIE: Otherwise, good job
Use soap. Today is my old dishsaop isn’t going to hurt the seasoning of a cast iron skillet. Large even says that you can use soap. I have been cooking with cast-iron for 10 years and I use soap every single time I wash them with no detrimental effects. The Lodge Blacklock are lighter weight and heat up a little bit quicker. Thumbs up. 👍
Thank you for this!! 🙏🏻
Way too hot my friend ride the skillet on low heat when you're cooking eggs
my new lodge preseasoned...didn't do well...and still doesn't....everything sticks ....and I have washed and oiled as instructed...
Thanks, I just got mine. Next time, I hope we see bacon!!
A cotton bandana works great to coat the pan with oil.
Coffee filter
Most use cured bacon which has sugar in the cure. That is what will cause bacon to stick. No need to use high heat as the pan will retain heat after preheating and lowering the heat is better for good results.
Great video! Very cool! THANK YOU!
I enjoyed your video, thank you. I think I’ll get this.
Easy on soap 😆 🤣 😂 . Good video I love lodge skillets.
Thank you for the great video
wow i thought for sure it would stick..
U coulda used a brawny quilted Quicker picker upper lol
I recently purchased a preseasoned cast iron skillet. When I put on the oil I used paper towels. Did you reclean it to get rid of the paper towel residue? I had to because it wouldn't come off.
BTW, You have a beautiful kitchen.
Try investing in a lint free cloth, I use an old cloth towel and never had an issue with any residue
Great video, to the point.
So did it stay perfect? I want to get my wife a set. Love this video but i would like to know what happened after a few months of use.
In my experience the more you use it the better it gets! As a Brit cast iron is like black magic 😂 However, I cooked a fried egg right out of the box in my 8” Lodge skillet and wondered what all the fuss was about. The egg slid all over the pan, all I did was follow the instructions!! Over time and by seasoning after every use it pretty much non-stick. As for sanding it down I just don’t get it! Read what Lodge say about that myth! Regards from deepest Dorset England 🇬🇧🇺🇸👍
Awesome
Butter is always better than oil.the pan was a little to hot but great job.Thats the only way to cook eggs great taste.
Je vous recommande le beurre clarifié qui supporte allégrement 250° cel. & qui n'a plus de lactose ( meilleur pour la santé ) & de plus vous le garder beaucoup + longtemps dans un bocal à température ambiante sans soucis.
Il existe de nombreux tutoriels sur RUclips qui explique le procédé, trés simple.
no issues with soap. its not the 50s stuff anymore
Costco shop cloths their blue leaves no lint.
Yo, do you think you should maybe use like an Olive oil, or something similar for cooking with cast iron, simply because butter has a lower burn temp than oils. Considering you get your pan super hot before adding anything, do you think you should maybe try something else instead of butter for cooking with cast iron? I thought the pro’s of cast iron, well one pro, was that you can cook a low hotter with the cast iron, but if you are using butter, then isn’t that sorta self defeating?
Vous pouvez aussi faire & utiliser du beurre clarifié qui supporte 250° cel. sans brûler, il existe de nombreux tutoriels sur RUclips qui explique comment faire ce beurre ( trés facile ) qui en outre se garde beaucoup plus longtemps, car le lactose a disparu.
I always wash my new pots and pans with soap. There’s always carry over from manufacturing and then they go into storage with rodents and dust. I don’t want that in my food.
Brick hard eggs, no thanks I'll pass.
So I have a question. If it’s pre seasoned, why add the oil after washing it?
You always use a little oil after using your cast iron cookware. Martha Stewart recommends solid shortening.
I believe it’s to prevent rusting and maintain the seasoning. I usual don’t do that and haven’t had a problem.
It's sort of a barrier It's like oil in an engine.....
Good bacon
Welp... I just put my lodge preseasoned skillet in the oven with crisco for the second time. I may have trust issues 🤣
Too hot, you burned the butter, makes eggs brown and changes the flavor. If you like em like that, hey, to each their own.
I agree, was the first thing I thought as well. I learned the hard way, low and slow with eggs, especially fried.
All is see is the scorched brown butter in your eggs, yuck.
Today’s cast iron sucks