@@McNasty43 no strong soap tho. He used ecostore which is fine. I usually just scrub my carbon steel&cast iron with hot water and use dawn dish soap for others
😂 I came to the comments to see how many "experts" would weigh in on "no water". Know why my great grandmother didn't use water on her cast iron? Cuz she lived on a farm and water was used only when necessary. Times change. 🤷♀️
So glad you mentioned the dish soap. I've cleaned my cast irons with a little bit of dish soap for years and never had any issues. The key is making sure they're seasoned correctly at the start and then maintaining them
Love how you use the handle of the skillet as your microphone 😂 Best jingle in the history of jingles, EVER. Keep the kitchen tips coming; they're fantastic! 💜
Thanks Andy! I threw away all my non stick coated fry pan and took down all my husband's cast iron pan set from the loft. It works very well and I never look back!
I have to say, I adore your style, man! Most chefs I watch, I end up getting overstimulated with graphics and noise. You are a wonderful departure from the hype. Instead you're just...informative! 😆 Thanks for all your hard work!
Love it! I’m 67 (f) and this is my life. All the crap that people say about cast iron pans and how to look after them is hilarious.I never use non stick. I have cast iron and Le Crueset and blue metal. ❤🇦🇺my chain mail scourer is the bomb. Even use it lightly on my wok. Been using them for 60 years.
@@McNasty43carbon steel does heat up faster but it doesn't hold onto it better, thats not really how physics works. How quick a pan heats up is basically the inverse of how well it holds onto that heat. Stainless heats up quickly but looses heat quicker too, cast iron is the slowest to heat up but that also makes it loose heat a lot slower, carbon steel is a nice mid point
I bought cast iron once and I ended up throwing it away because it rusted. Didn’t trust myself enough to restore it and never bought another. This helped motivate me to try again. Thanks for the tip. 👍🏽
If your the kind of person to just throw away a cast iron pan because it had some rust. Maybe cast iron isn't for you. It requires care and actual work to keep them right. Just get some regular non stick pans bruh.
Unless you get pits and holes, it's not a problem. Just scrub it off with soap and water, heat up to dry, let cool, re-oil, re-heat. I have had success curing light rust just washing it off, rubbing all over with avocado oil, then putting on top of the stove on high until it smokes and turning it off. It's too hot right now to turn on the oven for a full seasoning.
I’m glad you mentioned it needs to be seasoned well if you’re gonna use dish soap. Everyone i’ve ever seen speak on the topic, forbids the use of soap.
which only mattered when you use soap that is Lye based, stuff is supar alkaline and eats thru the seasoning. the soaps without dont even phase the cast iron
Everyone you've ever spoken to about it is a bit of a fool. If the seasoning is good, it's one of the toughest things, you can use your toughest scourer and scrub hard, good seasoning won't come off, it's molecularly bonded to the metal But absolutely dry it properly. Put it on the stove for a bit if you please. Even a small hole in your seasoning will invite rust, and THAT will push your seasoning off from the inside out. The hole should seal next use or two
I never skip the soap. I'm not a germophobe but I have to wash it even when the seasoning is still light or new, then I'll dry on low on the stove then using some oil all over.
Most soaps nowadays aren't lye-based like they all user to be, which will destroy the coating. Dawn is perfectly fine to use a bit of. The future is now, don't be afraid like they are.
@@greekfire995 Yeah lye is one of few things caustic enough to remove that. Heck, my housemate tried to clean a baking tray that had a lot of baked on oils one time, proceeded to forget about it and came back to all the protective layers gone and the tray being nearly irrecoverably rusted
I use the wooden whisk that I clean my wok with. Works like a charm every time! If something burns on and the whisk is struggling, I boil some water in the pan and then whisk again, or I use the matal scrubber, but that has only ever happened once or twice, and I use my cast iron pans every day.
Thank you! Finally someone with some damn sense when it comes to cast iron. I am constantly watching people saying it is fine not to clean food off a pan because you might destroy it. Yuck. I would much rather season the cast iron after washing it properly than leaving oils and food on it.
I love this. So many people say never use soap on cast iron. It's honestly it's not realistic sometimes. As long as you're regularly reasoning after use, a little soap and water isn't going to make a difference.
soap is totally fine on cast iron. the "never use soap" advice is from when lye was commonplace in soaps. lodge recommends soap on their official guide on how to care for cast iron.
I also use kosher salt to help with the cleaning. Then he heated up a bit and add a little bit of oil and wipe it around real good and you’re good to go.
My mother and grandma cooked almost exclusively in cast iron and this videp is spot on. Soap is totally fine and recommended on Lodge's official website. Dawn dish soap is not going to strip your seasoning, this is a myth from days when lye was commonly found in household dish soaps. The best way to season is with a neutral high smoke point oil such as vegetable. Crisco is also great. Apply a thin layer to the cast iron both inside and out with a paper towel and then heat in an oven at very high temp for an hour. Let it cool in the oven and repeat the process for as many times as you feel is necessary. The more layers of seasoning the better.
Thin layer of neutral high smoke point oil applied with a paper towel. Vegetable oil or crisco are both solid and cheap options. Once oil is applied pop that bad boy in an oven at high heat for an hour and then let it cool. Repeat 3-5 times or for as many layers of seasoning as you'd like.
Was always taught to scrape it clean, rinse it out, then put a little bit of water in it so that you barely cover the bottom surface, put it back on the burner and let the water boil away. Immediately take it off of the burner, let it cool, and oil, making sure every surface has a little oil. Sounds like mostly the same strategy, but boil it dry.
NEVER boil water in cast iron. Your seasoning goes bye bye. You wash it gently with water, soap if you want too just not my thing. Then dry it off with a towel, then onto the stove to heat up to dry it even further, THEN put a small amount of oil and let the pan cool. Also every so often, when your done cleaning and you have oiled it. Blast it in the oven at 450° F for 30mins. Locks in the seasoning.
@@andrewspielman1921wrong. Plenty of cast iron makers even have guides that tell you that a small amount of soap is safe. Maybe you just don’t have your pans seasoned well enough.
It’s good to know that if you’re not gonna use your cast-iron out a regular basis, you should not oil it because it will go rancid in storage So if you’re not using your cast-iron at least once a week, just wash it and dry it, but do not oil it because it will end up a smelly sticky gross mess 😣 I never oil my cast-iron pans. I just wash them dry them and put them away. But they’ve been in use for a lot of years and are seasoned really well A tip if you have the availability of a grinder …. Several years back I had my husband grind my cast iron to a smooth finish and then I seasoned them again They are so incredibly nonstick and perfect and wonderful ❤
Yes yes yes! We scrub with a chain mail scrubbie or our no scratch scrubby sponge or our metal spatula or our Lodge plastic pan scrapers, then we wash ours with soap and dry it. We don’t oil it because we cook with oil and that does the job well enough. Love my cast irons, they’ve lasted many years with this care.
I've finally developed a good seasoning on my cast iron and now it's one of my most used pans. I think the hardest time to keep on top of the cast iron is when you're getting the initial seasoning on. If you mess up and stuff sticks then you need to really scrub and get it off. When it's good, most things just wipe off and a quick wash makes it ready to use
My father cooked only with cast. He never let water touch his pans. Metled butter and sand, yes sand. He would use an old washcloth to swirl the sand in the butter then polish with paper towel.
My couple of little additional tidbits that I picked up from my grandma, not 100% certain it's totally needed, but when you are drying it, place it on a low stove burner to not only ensure it is totally dry, but adding the oil to the warm pan helps reinforce the seasoning. I also occasionally use bacon grease for the seasoning, especially if I know that I am making either eggs or cornbread in it next.
After cleaning with water heat it for 2 minutes, let it cool down and then put oil on it. in this way you are sure it is completely dry. Using cast iron pans that my grandmother already used 70 years ago and are still like new.
To build up the seasoning - Wipe it down with oil (flaxseed if you can, otherwise a polymerizing oil like canola - not olive oil) then put it in the oven @ 450°F for half an hour, then let it cool in the oven.
These tips work well with well-seasoned cast iron pans. Can’t do this right out of the box, new. Once you clean, season and use it a few times, this is def. doable. Pre-seasoned out of box doesn’t mean anything. Clean and season it properly.
you should do a full reseason atleast a week wash with soap water and sponge then dry then rub your oil (i use avocado) all over your cast iron handle and all then stick it in the oven at 350 for an hr then let cool and done thats how you get your oil to really stick and last on your cast iron
@@Go_Fak_Yorself yeah you could probably read it as "any oil really, 'besides' olive oil" however ending it with the "is most common" to me indicates that he is referring specifically to olive oil with that part of it. despite the lack of a comma, I would think that he is saying "any oil really, but olive oil is most common." since that is how that typical sentence structure would work but who knows
Hi Andy, this might be a long shot, but could you tell me the brand of the small cast iron skillet you were singing into? I love the long handle and small size! Looking for something like this to add to my kitchen
Andy, help, how do I maintain my cast iron bbq top? Can you show us that tip next? Mine's a seperate plate (double sided jobby, flat one side, traditional grill grooves on the other) I bought to go on my gas bbq, and I feel like I'm never nailing the seasoning. Stuff still sticks, it gets sticky easily, and parts never seem to get proper black. I've tried all the oils. I get it clean, I wipe it down sparingly, and I heat it, it looks like it's supposed to, it gets nice and black, I make sure to oil it when cooking, and I just.... End up with a crusty mess every time. Is it just that it's still pretty new? I've used it like, thirty times at least, now, but I don't feel like I'm getting the effortlessly barbie that others do, and I still feel like a clueless newb. And dealing with the aftermath is a gross, messy affair. I feel like I'm not cut out for cast iron, but everyone makes it seem so effortless. Andy, I'm scared of using my cast iron cookware because of this. Please, show us how to maintain the grill?
Could you do another kitchen tips with Andy on your preferred method of seasoning a cast iron pan? Your cookbook is a staple in my household and your biryani recipe is currently in my fridge lol. Thanks to you and Babe (and the rest of your team) for making and sharing great food with us! Edit: I meant re-seasoning or restoring a pan with a messed up seasoning.
@@fussyrenovator7551 re-seasoning** as in from scratch or restoring a messed up pan. No need to be rude about a typo/miscommunication when you could simply ask a question to clarify. Maybe you should stop being such a pedantic prick. You might need to look that word up. Google is your friend.
Yes! If you were using old fashioned lye soap ueah it wpuld be caustic enough to wreck your seasoning but modern dish soap isn't caustic enough to cause a problem unless you soak it.
Baking soda and vinegar are the better ingredients for cleaning out a cast iron skillet with stuck on food even rust. You still have to re-season it but if you use soap it'll help it rust and if you're in the US the soap that is available and what most people use has ingredients that stick to dishes after you rinse them clean. So if you don't re-season it then you have soap residue in your seasoned pan. Lot of those people who can't afford to replace these pans aren't so careless. There is a big group of people in the US that have these pans only because they were passed down from generation to generation.
I use a tiny bit of dish soap with mine. What I don't do? Is let them sit and soak. A roommate did that with a pan after I specifically asked her NOT to, and the house owner who was renting out rooms was a chef and before I could step in the homeowner made her reseason the pan for me and yeah, suffice to say she never touched that pan again. She meant well, don't get me wrong. It wasn't malicious. She just didn't understand how much work went into seasoning the pan until she had to do it herself, and it was specifically because of the act of Soaking, and not just the soap itself.
Love the jingle, mate!!! 😂😂😂
Gotta have basic Mitch do a tip one time. Something super basic.
@@cv990a4🎶 kitchen tips with Mitch 🎶 after you finish eating put the plate in the sink (Mitch just walks off) 🎶 kitchen tips with Mitch 🎶
Same 😂
You are very brave taking on this topic. The cast iron experts will be out in force in the comment section
I will personally introduce any of them to my well-used cast iron pan, straight to the face!
Real experts know that dish soap is perfectly fine for cast iron and carbon steel
Indeed, the "no soap" thing died a long time ago, no expert would say that now.
@@McNasty43 no strong soap tho. He used ecostore which is fine. I usually just scrub my carbon steel&cast iron with hot water and use dawn dish soap for others
😂 I came to the comments to see how many "experts" would weigh in on "no water". Know why my great grandmother didn't use water on her cast iron? Cuz she lived on a farm and water was used only when necessary. Times change. 🤷♀️
Kitchen tips with Andy 🎶🎵 you're adorable! Babe is so blessed 😃
Love the cast iron care! Just dont ever leave the pans "to soak"!! You'll forget and come back the next morning to sadness!!
Yes it’s almost like he said that in the video when he said to make sure it’s “super dry”
Love my cast-iron! Currently using a set that are about 75 years old that were my great grandmothers.
That’s pretty incredible 75 years!
Gotta luv Andy.
He has so much fun with himself.😅😂🤣😅😂🤣
That just sounds wrong.
Like iron man. He knows how to satisfy himself
@@VHChess Yeah, he has his babe, he doesn't need to do it alone.
Bro 😭
So glad you mentioned the dish soap. I've cleaned my cast irons with a little bit of dish soap for years and never had any issues. The key is making sure they're seasoned correctly at the start and then maintaining them
What kind of oil do you use on them?
@@Shelbe23 I just use Crisco
@@BrigCommander Thank you
@@Shelbe23 Avocado from Aldi's.
Love this dude. If everyone in the kitchen was like this the industry would be so much less toxic.
"Kitchen tips with aaandy!!!🎤🎶🎶🎶" this is going to play in my head for some time 😂
Love how you use the handle of the skillet as your microphone 😂 Best jingle in the history of jingles, EVER. Keep the kitchen tips coming; they're fantastic! 💜
Thanks Andy! I threw away all my non stick coated fry pan and took down all my husband's cast iron pan set from the loft. It works very well and I never look back!
Love the "Kitchen Tips With Andy!!!" Please do MORE of these!
The chainmail scouring thingy is a gamechanger. I've had one for a couple of years, and I'll always have one, from now on.
I have to say, I adore your style, man! Most chefs I watch, I end up getting overstimulated with graphics and noise. You are a wonderful departure from the hype. Instead you're just...informative! 😆 Thanks for all your hard work!
Love the singing 😂!
Learning alot from your tips, chef! Blessings to you 🙌
Thank you Andy! You are the best!
Love it! I’m 67 (f) and this is my life. All the crap that people say about cast iron pans and how to look after them is hilarious.I never use non stick. I have cast iron and Le Crueset and blue metal. ❤🇦🇺my chain mail scourer is the bomb. Even use it lightly on my wok. Been using them for 60 years.
I have a cast iron pan that I rarely use because it is heavy and it is hard cleaning it. I needed this info, thank you. 🥰
Try carbon steel! About 1/2 the weight of cast iron, heats up faster, and holds heat even better.
@@McNasty43carbon steel does heat up faster but it doesn't hold onto it better, thats not really how physics works. How quick a pan heats up is basically the inverse of how well it holds onto that heat. Stainless heats up quickly but looses heat quicker too, cast iron is the slowest to heat up but that also makes it loose heat a lot slower, carbon steel is a nice mid point
You are exactly right. I have had my cast iron pan for 25 years. Only thing I do different is I dry it on the stove
Love the kitchen tips with Andy❤
I replayed the video thrice before listening to the actual kitchen tip- that jingle is too good 👌
I bought cast iron once and I ended up throwing it away because it rusted. Didn’t trust myself enough to restore it and never bought another. This helped motivate me to try again. Thanks for the tip. 👍🏽
another option is using carbon steel pan
If your the kind of person to just throw away a cast iron pan because it had some rust. Maybe cast iron isn't for you. It requires care and actual work to keep them right. Just get some regular non stick pans bruh.
Unless you get pits and holes, it's not a problem. Just scrub it off with soap and water, heat up to dry, let cool, re-oil, re-heat. I have had success curing light rust just washing it off, rubbing all over with avocado oil, then putting on top of the stove on high until it smokes and turning it off. It's too hot right now to turn on the oven for a full seasoning.
He's HYSTERICAL!
I use salt to clean out the stuck on bits. Which tells me, I need to reseason.
Love those kiwi Ironclad pans mate!
Great tips which actually works , simple and effective . Thanks
I swear Andy your intro is too dam catchy I say it all day lmao kitchen tips with Andy oooh
I’m loving this 😊😊😊 That sing song is the bees knees 😂😂😂
I’m glad you mentioned it needs to be seasoned well if you’re gonna use dish soap. Everyone i’ve ever seen speak on the topic, forbids the use of soap.
which only mattered when you use soap that is Lye based, stuff is supar alkaline and eats thru the seasoning. the soaps without dont even phase the cast iron
Everyone you've ever spoken to about it is a bit of a fool. If the seasoning is good, it's one of the toughest things, you can use your toughest scourer and scrub hard, good seasoning won't come off, it's molecularly bonded to the metal
But absolutely dry it properly. Put it on the stove for a bit if you please. Even a small hole in your seasoning will invite rust, and THAT will push your seasoning off from the inside out. The hole should seal next use or two
I never skip the soap. I'm not a germophobe but I have to wash it even when the seasoning is still light or new, then I'll dry on low on the stove then using some oil all over.
Most soaps nowadays aren't lye-based like they all user to be, which will destroy the coating. Dawn is perfectly fine to use a bit of. The future is now, don't be afraid like they are.
@@greekfire995 Yeah lye is one of few things caustic enough to remove that. Heck, my housemate tried to clean a baking tray that had a lot of baked on oils one time, proceeded to forget about it and came back to all the protective layers gone and the tray being nearly irrecoverably rusted
loved this! if you could do a stainless steel edition next that'd be super
I use the wooden whisk that I clean my wok with. Works like a charm every time! If something burns on and the whisk is struggling, I boil some water in the pan and then whisk again, or I use the matal scrubber, but that has only ever happened once or twice, and I use my cast iron pans every day.
Thank you! Finally someone with some damn sense when it comes to cast iron. I am constantly watching people saying it is fine not to clean food off a pan because you might destroy it. Yuck. I would much rather season the cast iron after washing it properly than leaving oils and food on it.
I love this. So many people say never use soap on cast iron. It's honestly it's not realistic sometimes. As long as you're regularly reasoning after use, a little soap and water isn't going to make a difference.
soap is totally fine on cast iron. the "never use soap" advice is from when lye was commonplace in soaps. lodge recommends soap on their official guide on how to care for cast iron.
I also use kosher salt to help with the cleaning. Then he heated up a bit and add a little bit of oil and wipe it around real good and you’re good to go.
My mother and grandma cooked almost exclusively in cast iron and this videp is spot on. Soap is totally fine and recommended on Lodge's official website. Dawn dish soap is not going to strip your seasoning, this is a myth from days when lye was commonly found in household dish soaps.
The best way to season is with a neutral high smoke point oil such as vegetable. Crisco is also great. Apply a thin layer to the cast iron both inside and out with a paper towel and then heat in an oven at very high temp for an hour. Let it cool in the oven and repeat the process for as many times as you feel is necessary. The more layers of seasoning the better.
Perfect comment 10/10
I usually add some salt with the oil and bake on "hold" or "warm" setting in my oven for an hour. Wipe and store. Your pan is beautiful brother!
Kitchen tips with Andyyyy 😂😂😂😂 got to love this guy
Lol you doing jingles now Andy ❤
cant wait for more of these. Not just to hear the jingle
Thank you sir . Yeah that's what I do with mine I got one sitting in the oven now. All primed and ready to go. Thank you. 🙏💪👏🫶💯
Those chain mail things are a game changer.
The jingle is everything
I have my Father’s who passed away some twenty years ago. They are now at least seventy five years.
They are seasoned and cared for❤️
you take good care of your cast ironware, they're glistening!
Please do a tip for seasoning and/or re-seasoning your cast iron pan
Thin layer of neutral high smoke point oil applied with a paper towel. Vegetable oil or crisco are both solid and cheap options. Once oil is applied pop that bad boy in an oven at high heat for an hour and then let it cool. Repeat 3-5 times or for as many layers of seasoning as you'd like.
He's already done it just check out the channel page. On the RUclips search bar type:
Andy cooks cast iron seasoning
Was always taught to scrape it clean, rinse it out, then put a little bit of water in it so that you barely cover the bottom surface, put it back on the burner and let the water boil away. Immediately take it off of the burner, let it cool, and oil, making sure every surface has a little oil. Sounds like mostly the same strategy, but boil it dry.
NEVER boil water in cast iron. Your seasoning goes bye bye. You wash it gently with water, soap if you want too just not my thing. Then dry it off with a towel, then onto the stove to heat up to dry it even further, THEN put a small amount of oil and let the pan cool. Also every so often, when your done cleaning and you have oiled it. Blast it in the oven at 450° F for 30mins. Locks in the seasoning.
@@rapinbatches NEVER use soap, your seasoning goes bye bye
@@andrewspielman1921wrong. Plenty of cast iron makers even have guides that tell you that a small amount of soap is safe. Maybe you just don’t have your pans seasoned well enough.
@@davidferrer678I use detergent on mine every time I use it.
Looking good Travis Barker 👍
I seriously need to carve out some time to make your jingle song a reality. I can hear exactly the cool vocal harmonies and bass!
I just always put salt in it and scrub it while really warm with one of those really heavy duty shop rags, that ain’t soft. Best method I found.
Bro is having too much fun with the jingle. 😂
The little chainmail scourers are soooo cheap in my country and you can buy them everywhere, so useful
I have a whole playlist dedicated to cast iron pans, I think I have now gathered enough information to finally buy one.
It’s good to know that if you’re not gonna use your cast-iron out a regular basis, you should not oil it because it will go rancid in storage
So if you’re not using your cast-iron at least once a week, just wash it and dry it, but do not oil it because it will end up a smelly sticky gross mess 😣
I never oil my cast-iron pans. I just wash them dry them and put them away.
But they’ve been in use for a lot of years and are seasoned really well
A tip if you have the availability of a grinder …. Several years back I had my husband grind my cast iron to a smooth finish and then I seasoned them again
They are so incredibly nonstick and perfect and wonderful ❤
Yes, we love Andy
Yes yes yes! We scrub with a chain mail scrubbie or our no scratch scrubby sponge or our metal spatula or our Lodge plastic pan scrapers, then we wash ours with soap and dry it. We don’t oil it because we cook with oil and that does the job well enough. Love my cast irons, they’ve lasted many years with this care.
Good stuff. Too many myths about cast iron. I only learned the true way not too long ago. Cheers!
I like to use table salt for stuff a little caked on. Little dash of water and sprinkle salt. It’s course so it helps get food off
I’m sure it’s your Dutch roots that make you this cool 😂
I've finally developed a good seasoning on my cast iron and now it's one of my most used pans.
I think the hardest time to keep on top of the cast iron is when you're getting the initial seasoning on. If you mess up and stuff sticks then you need to really scrub and get it off.
When it's good, most things just wipe off and a quick wash makes it ready to use
for sure, initial seasoning is definitely the hardest. once you have a solid seasoning it becomes your favorite pan haha
My father cooked only with cast. He never let water touch his pans. Metled butter and sand, yes sand. He would use an old washcloth to swirl the sand in the butter then polish with paper towel.
I always put mine on low heat for a few minutes after a wash so it for sure evaporates the water and doesn’t rust. Then oil
My couple of little additional tidbits that I picked up from my grandma, not 100% certain it's totally needed, but when you are drying it, place it on a low stove burner to not only ensure it is totally dry, but adding the oil to the warm pan helps reinforce the seasoning. I also occasionally use bacon grease for the seasoning, especially if I know that I am making either eggs or cornbread in it next.
Your spot on. Grandma knows wzup.
I love the jingle.. I maybe biased tho haha.
my favorite chef
Andy is the best I think
After cleaning with water heat it for 2 minutes, let it cool down and then put oil on it. in this way you are sure it is completely dry. Using cast iron pans that my grandmother already used 70 years ago and are still like new.
AGAIN!!! HE SANG IT!!! HE SANG THE THING!!! AHHHHHHHHHHH!!!!!!!!!!😂🎤🎶🍳
Nice!! Can you give tips on how to take care a wok?
I also like to put my cast iron items in a warm oven for a few minutes after I wash them to ensure they’re 100% dry before I oil it…!
Always learning from you thanks man
Jingle needs to become a tune m8
Does Andy have a video on how to season cast iron?
To build up the seasoning - Wipe it down with oil (flaxseed if you can, otherwise a polymerizing oil like canola - not olive oil) then put it in the oven @ 450°F for half an hour, then let it cool in the oven.
These tips work well with well-seasoned cast iron pans. Can’t do this right out of the box, new. Once you clean, season and use it a few times, this is def. doable. Pre-seasoned out of box doesn’t mean anything. Clean and season it properly.
you should do a full reseason atleast a week wash with soap water and sponge then dry then rub your oil (i use avocado) all over your cast iron handle and all then stick it in the oven at 350 for an hr then let cool and done thats how you get your oil to really stick and last on your cast iron
Thanks for the advice... I am guilty with a rusty skillet
Keep it coming...more kitchen tips with Andy
Hi! What type of oil should we use? Love this series! Thank you.
Any oil really but olive oil is most common.
@@guynemer53 For cast iron? I thought the prevailing sentiment was to use a neutral oil like vegetable or canola oil rather than olive oil.
@@VGJunkyhe said any but olive oil. Yes, what you said, are pretty much the best but technically any high heat oil is generally fine to use.
@@Go_Fak_Yorself
yeah you could probably read it as "any oil really, 'besides' olive oil" however ending it with the "is most common" to me indicates that he is referring specifically to olive oil with that part of it.
despite the lack of a comma, I would think that he is saying "any oil really, but olive oil is most common." since that is how that typical sentence structure would work
but who knows
@@VGJunky fair enough. Sometimes you need that comma lol.
good timing i’m about to start using a cast iron soon
I often do an oven dry after washing and toweling, just to be sure.
My cast iron skillet is over 120 years old. Passed down to me from my grandmother. 😊
They're called Spontex scourers in the UK. they're great
Hi Andy, this might be a long shot, but could you tell me the brand of the small cast iron skillet you were singing into? I love the long handle and small size! Looking for something like this to add to my kitchen
Andy- I want to totally strip my cast iron skillet & reseason it. How do I do that? Thanks.
Andy, help, how do I maintain my cast iron bbq top? Can you show us that tip next? Mine's a seperate plate (double sided jobby, flat one side, traditional grill grooves on the other) I bought to go on my gas bbq, and I feel like I'm never nailing the seasoning. Stuff still sticks, it gets sticky easily, and parts never seem to get proper black. I've tried all the oils. I get it clean, I wipe it down sparingly, and I heat it, it looks like it's supposed to, it gets nice and black, I make sure to oil it when cooking, and I just.... End up with a crusty mess every time. Is it just that it's still pretty new? I've used it like, thirty times at least, now, but I don't feel like I'm getting the effortlessly barbie that others do, and I still feel like a clueless newb. And dealing with the aftermath is a gross, messy affair. I feel like I'm not cut out for cast iron, but everyone makes it seem so effortless. Andy, I'm scared of using my cast iron cookware because of this. Please, show us how to maintain the grill?
Could you do another kitchen tips with Andy on your preferred method of seasoning a cast iron pan?
Your cookbook is a staple in my household and your biryani recipe is currently in my fridge lol. Thanks to you and Babe (and the rest of your team) for making and sharing great food with us!
Edit: I meant re-seasoning or restoring a pan with a messed up seasoning.
Season a cast iron pan? Did you not watch this? Learn to extrapolate. You might need to look that word up. Google is your friend.
@@fussyrenovator7551 re-seasoning** as in from scratch or restoring a messed up pan. No need to be rude about a typo/miscommunication when you could simply ask a question to clarify. Maybe you should stop being such a pedantic prick. You might need to look that word up. Google is your friend.
@NickiSchmicki Andy did a seasoning from new and from rusty about a year ago. 'Quick guide to seasoning cast iron'
Love it!
Haven't shown any love to my cast iron pan in a while. Maybe a good steak is in order! Still waiting on some chitterlings! 😊🙏
Yes! If you were using old fashioned lye soap ueah it wpuld be caustic enough to wreck your seasoning but modern dish soap isn't caustic enough to cause a problem unless you soak it.
wahahhaha. kitchen tips w andy 😂
I have (or rather, a friend) lost some seasoning on mine and getting it built back is stressing me out!!! 😭😭
I was searching on this topic just yesterday!
Can you give tips on how to maintain the large cutting board?
Baking soda and vinegar are the better ingredients for cleaning out a cast iron skillet with stuck on food even rust.
You still have to re-season it but if you use soap it'll help it rust and if you're in the US the soap that is available and what most people use has ingredients that stick to dishes after you rinse them clean.
So if you don't re-season it then you have soap residue in your seasoned pan.
Lot of those people who can't afford to replace these pans aren't so careless.
There is a big group of people in the US that have these pans only because they were passed down from generation to generation.
Nice new microphone 😊
Dude sounds like Mr. Roger's coming out singing like that
I use a tiny bit of dish soap with mine. What I don't do? Is let them sit and soak. A roommate did that with a pan after I specifically asked her NOT to, and the house owner who was renting out rooms was a chef and before I could step in the homeowner made her reseason the pan for me and yeah, suffice to say she never touched that pan again. She meant well, don't get me wrong. It wasn't malicious. She just didn't understand how much work went into seasoning the pan until she had to do it herself, and it was specifically because of the act of Soaking, and not just the soap itself.
Andy the jingle 😂
THE JINGLE IS BACK!!!!
The jingle 😂😂😂😂