Thank you Kent and Shannon for your venerable advice. I have brought multiple beautiful cast irons back from the dead with your tips. I love me a wire scrubby with hot water, lemon juice, and vinegar for the rust, rinsed and followed with baking soda to cancel the acidity and discourage a wicked fast flash rust, and rinsed away, applying avocado oil on 525° for a gorgeous season.
Thank you, Kent & Shannon! I have a no name cast skillet that was given to me by my aunt and it was my grandma's before that. It's smooth as glass and slicker than a babies bottom! We use it every day. We reseason it every single time and it serves us just as well as it did when grandma fixed my grandpa's bacon in it when I was a kid. We have many cast iron cookware pieces we use both inside and outside and love them all. We thank you so much for all the great tips, recipes, and humor. It's nice to have a place to go for uplifting information. God Bless and Thank You...
This man knows his iron! I have refurbished CI for years and cook with a 125 year Wagner and have a few Griswalds and BSRs. There is a lot of misinformation out there about CI but Cowboy Kent is telling the truth.
I cleaned a rusty 3 that I found in a scrap pile along with 4 others. The rust came out easily with a 4" angle grinder and a cone brush. Then baking soda and vinegar. It took sessioning the very first time. I cooked 2 eggs in it and they never even tried to stick. 😊 Your advice is very good and fun to watch!
Cowboy Kent - you are the Einstein of cast iron cooking! Recently found your channel, followed your tips and am falling back in love with cast iron. Thank you so much. Follow these tips folks. Make a perfect piece of cookware. God bless you sir
Thank you for sharing the fun of cast iron. I have old iron and 2 new pieces of Lodge. I give them a thin coat of avocado oil and warm the pan before cooking. They are cleaned with hot water and kept warm to dry and put away with another swipe of avocado oil. They give even heat, and no sticking. We threw away anything with teflon.
Thank you Kent for sharing. Since I watch your videos and tips, a few months ago, 90% of my cooking is done is cast iron now. You the MAN. GOD bless your home
Mr. Rollins, just discovered the many benefits of cast iron two weeks ago! Since then, I've been watching your videos and following your advice like "Cast Iron Gospel" HAVE NOT BEEN DISAPPOINTED.
Hello Kent and Sharon! 😊😊. Thank you for being so generous I sharing information. My grandmother was a homesteader and wife to my grandfather Roy who was a cowboy/mule skinner in the early 1900’s in Montana. She taught me so much! But not enough. I know a lot of the basics but you give back so much information. Thank you!
I inherited my mother's cast iron skillets; they had been HER mama's. Up until I got them, the majority of cooking they were used on a wood cook stove. And let me testify that cooking with wood makes food taste amazing! Gas is ok; but electricity is tricky. Your tips on heating up the surface are spot on; and btw my big skillet has the most nonstick surface of any of my cookware. I've tried several "fancy" brands and always return to the cast iron.
Great tips!! I like baking corn bread in my cast iron to make a good coat of seasoning. I don't ever boil, use a tomato sauce recipe, or a cobbler until the cast iron has been well seasoned a lot of times. Then always reseason.
Thanks for wrapping up with your bonus tip on how to season/reseason a cast iron skillet. A neighbor who was fixing to move tossed out a couple nice ones because she didn't want to clean them....said I could have them if I wanted to clean them. Will reseason them in the morning !!
I agree.....NO SOAP.......I had 2 of the same cast iron pans I thought I'm going to wash one with soap.....at he other just rinse with hot water and wipe...both.....both the same......one is so beauty seasoned ,.......the other.......has a very thin coat of dark brown seasoning! You be the judge......but I will never use SOAP in my cast iron. Ever again! Thank you for you vids.......I ❤️ them!
Thanks, after watching your videos on seasoning cast iron, and refinishing a lodge pan, I took an angle grinder with a flap disk and, and a lot of hand sanding, and took the inside of my $20 lodge 12" skillet down to super smooth, with no casting imperfections, and seasoned it with grapeseed oil. It now looks like the inside of one of those $150+ pans. After cooking some bacon a few times, and frying some tortilla strips in it for my chili, it is so slick I can fold a giant omelet in it! I like your advice about not putting anything in the pan that I wouldn't eat. Tonight was the first time I ever cleaned it with no soaps, and it turns out that it is now so slick that hot water and a soft sponge is all it took to get it shiny clean. I've actually kind of decided that I'm only going to cook in cast iron, as much as possible, and have thrown away all of my old non stick coated cookware. And so begins my quest for old cast iron cookware to restore and use. :)
Mr. Kent is the go to cast iron guru. What I didnt get beat into me by granny, I've learned from Mr. Kent. Thank you for passing along all your knowledge Mr. Kent
"Naturally handsome and beautiful all the time" 🤣 Yes you are Kent. Thank you for all I've learned with your videos. Much love and respect for you and yours. 💞
Love it. Couldn't agree more on the oven cleaner. It's insane to me. I use my mom's all the time that's been in the family over a hundred years. It's great. My issue is the lodge ones. I had a grill pan one that was so sticky I couldn't clean it. One tip you might pass on is do not grease your pan with vegetable shortening! It makes it a nightmare to clean. Sticky, gummy mess. Oil it. Have you tried avocado yet? I use that as it has a really high smoke point. My question since you're a cast iron Man. I have a enameled cast iron Dutch oven. I use it to make a lot of things but my favorite is Guinness stew. I typically sear the meat in the pan first. Then add the rest of the ingredients. Traditionally Irish stew, lamb, or beef stew or Guinness stew are cooked slowly in about 300° for 2 hours. Somehow in an hour and a half it's bone dry. When I sear the meat in a normal cast iron skillet, then add the rest of the ingredients and cook it in a slow cooker it's perfect. But why is it not in the enameled cast iron Dutch oven? Am I getting it too hot first? I'm wondering. I'm about ready to get like the French on cassoulet. They take a thin rope of dough to seal around the edges of the pan and then put on the lid! Keeps the steam from escaping. Break off the baked dough with a knife once it's done.It's a lodge Dutch oven. Anyway, thanks for your tips. Much appreciated, just found your channel. Hi from North Texas. Abby.
Great tips. Defiantly with you on the soap! Folks think using soap makes things more sanitary. And there are anti-bacterial soaps, but that certainly is not the purpose of most of the dish soap sold. Soap is a solute. It has one purpose, to break down grease so it can be removed more easily in the washing process. So if you use soap, it is going to take the oil, the seasoning right off the skillet. As for sanitary. You are cooking in the cast iron. As soon as the temperature of the cast iron exceeds 160F, it is sanitized. 160F is the temperature that is prescribed as the internal temp you want to reach for chicken, and other meats, for that reason. To kill the stuff that could hurt you.
Great advise as always, my Mom made sure I knew what soap tasted like and it improved both my language and my cast iron. She never used soap on cast either, but bean hole beans I use a dutch oven and have to reseason after cleaning.
We started cooking on cast iron a couple of months ago and have been following your instructions from the start. It is amazing how well a seasoned skillet works. (and taste better too)
khensley1966 yeah I think what they do is after or before every use the put a bit of greese or lard. I think it may be right after you finish cooking in it. you grease it up and let it cool and then store it. Over time it just seasons itself.
Your videos always put a smile on my face. I have a smooth top stove, so I primary use carbon steel skillets. Cast irons slighly more refined cousins. Everything you said about cast iron also applies to carbon steel. The carbon steel's just more friendly to my stove. Love the videos. Have a good day.
Kent l inherited my grandmothers cast iron skillet. She was born in 1898 so I'm no spring chicken. Her skillet prepared meals for her 7 children and my daddy cooked the best cornbread I ever ate in that thing. When it was passed to me to say it was seasoned was an understatement. The inside was as slick as a sheet if ice. The outside however had hill and valleys bumps and lumps. It was not a pretty sight. All my friends had "normal" looking cast iron skillets so out of desperation I attempted to chip away but nothing I did could get at baby clean. Then being blond I decided to place it into my oven on the clean setting. Believe it or not it came out like new and still had the slick inside. I'm not recommending it because grandma was probably looking over my shoulder. Thought you might get a kick out of that crazy story. Thanks for all your knowledge. I appreciate your tips.
Hi Barbara Lovett, my mother gave me her two cast iron skillets when I moved away from home. They're lovely on the inside, but the outsides are all bumps and lumps like yours was. I'm a little afraid to use my self-cleaning oven on them, though.
@@MarinaMichaels Kent has another video showing how to fix this. In that video he heated it and scraped it with a metal putty knife. Since it was only the outside, his rules on this video still stand.
@@MarinaMichaels The inside sounds perfect. I'd live with the ugly outside. But if you MUST - spray the outside with Easy Off, the regular kind in the yellow can. Bag it up in plastic and let it sit for a few days, then reseason. www.castironcollector.com/cleaning.php
I took a rusty loge pan from a friend back yard and turned it into the best pan I've ever used if you wanna knock rust of something you found in someones back yard you need 3 things flour salt and vinegar turn it into a paste then sure a plastic bag it. why you can eat those three things you can find the rest online for reseasoning after rust is romved with steel wool or otherwise
Great video. Basically the best thing to cook in cast iron is frying meat or veggies. I have an enameled cast iron dutch oven I use for my soups, stews, and pasta sauces.
"Happy Valentines Day" to the Rollins family. Kent and Shannon, you've earned our respect and admiration for ALL the hard work and effort you two do in the preparation and the presentations for all these wonderful videos. I Pray that God richly bless the two of you. Kent, each time I watch one of your videos I not only learn a few more things but, throughout the day/days or weeks, I reminisce on the things I have learned from your videos. You often interject some humor along with your knowledge of cast iron cookware you pass along to us in each video. Thanks again for sharing and the laughs. Soap?, oh yeah, I know what Palmolive and Life Buoy soap taste like. Guess I'm showing my age now. A Peach tree switch has contacted my flesh on many occasions too. Take care. Stan
I'm your newest fan....from NYC. Found my 2 regular size cast irons skillets in old barn sales in Upstate New York some 35 yrs ago...my 2 little ones are from NYC thrift shops....all previously loved and appreciated as I do since. I use 'balled up' aluminum/tinfoil that my meat/salmon had been stored in the freezer with to remove any crusted on chunks. NO SOAP EVER. Wipe dry with a paper towel.
I am so glad I found your channel. The information you share is so valuable to me. I am just starting to teach myself to cook in a dutch oven. Here in FL it's almost hurricane season and I want to be prepared to cook over coals if we lose power. Thank you for sharing your knowledge. God bless you and your Mrs.
You are amazing at teaching! I've cooked with cast iron for years and I still found myself saying, "huh, that totally makes sense" thank you for sharing such great videos!!
Anyone else come here for a "Double Dose"? 1- Killer Cast Iron tips and 2- Memories of "mama" . I sure do.... I remember coming home from school and seeing the big-ole 12" cast iron skillet on the counter, and that meant we were having fried chicken, cornbread, or BOTH! Thanks Kent! I love sharing these vids with my early-20's daughters. Passing it on!
Thanks kent , I been following you for some time here in Australia, so working on your principles let me tell you how we clean rust and strip seasoning on cast iron ... one part molasses to 9 parts water ... cover the cast iron with the brew in a tub of some kind and cover it then watch it ferment ... it will smell so dont do it in the living room ...check weekly .. Good things come to those who wait.. depending how bad the iron was iyou will end up having a nice clean piece of iron. cheers mate!
Good tips all. As usual you are 100% right on the water. I have a hard time cooking beans in aluminum but found some dandy Stainless Steel pots with lids. They say Kirkland and yes Costco sells them cheap and they work well. I have a partial set from a thrift store and they do a good job on beans and don’t make me any crazier like they say aluminum will.
You have more passion for cooking than anyone I have ever seen, and your explaining is always so perfect, even when you do a blooper, it's always perfect, I know for a fact that you will be the CHEF GOD has chose to teach us all, the gifts you have, GOD has given to you a great heart, and you share your heart with us, a GREAT RECIPE GOD IS, we all hope to see you again, DOWN THAT KENT ROLLINS TRAIL, GOD BLESS YOU AND SHANNON, SINCERLY.
I was just handed down my families collection of cast iron cookware. I now have a 12", 10", 9", 8", 6" and a high sided pot that looks like a Dutch Oven but it has a glass lid. I plan on cleaning them up and getting the seasoning restored (they have not been used for many years). I plan on using them a lot when they are ready to go, thank you for all of the great tips. I also am a new subscriber too !!
Hey thank you cooking vids, I've been cooking with a (Lodge) cast iron, love it never use soap in it and nothing but bacon, real butter and good olive oils and she heats up beautifully
Kent u the Best! I'm from Philly and I trust everything u say just brought my first cast iron 12 inch Pan and seasoned it!... have a Blessed year Brother
I always start with bacon ! So glad you do the same. My mother would also use sudsy water to clean along with the other dishes. But i never argued with my mother. i also ingested soap one time and learned my lesson. lol God bless and thank you for your fantastic content.
Thank you so much! I'm watching all the cast iron videos because i just bought one and watching your videos I'm even learning how to cook and why my meats stick to my pans
Hey my friend! I love to cook, but am fairly new to using cast iron “ the right way”! I’m so glad to have found you and your videos! If and when I have a cast iron question, I go to Cowboy Kent, no question!! Thanks for all that you do, and God bless!
You strike me as one of the most genuine and charming men I've ever seen. I thought you were a Hollywood actor playing "Charming, simple, wise cowboy". If that's who you are every day, don't let this world change you. I now look up to you. subscribed
Cowboy Kent Rollins I'm currently mararthoning your videos because they're incredible. I'm currently seasoning my cast iron pans, which is how I found you. I've got a few recipes I'd love to share with you if you like. A day I don't learn something about cooking is a wasted day in my book
I finally found me some cast iron. Watching you explain your ideas and knowledge had made me smile. Thank you for making me laugh and enjoy your stories of your momma and soap!
Kent. I got a new skillet last week & I been watchin your vids alot. I had my Mama's skillet (over 74 yrs old) but my electric stove went nuts & ruined it. Now I got to learn "new" skillet stuff. I always used soap in the old 1 ,but I'm gonna. have to quit that now. That old 1 was so seasoned the soap didnt matter. Well I hope old dogs(like me) can learn new tricks. THANKS 4 THE VIDS. Jim Baldwin
Hi! I just got two old cast iron skillets... so I'm new to this game and I watched a couple of your videos and got the rust off of 'em and washed them out and now I'm in the seasoning process! Can't wait to use them! First thing I'm going to cook in 'em ... wait for it.... BACON, eggs and hashbrowns!!!! Oh yeah, I subscribed after watching this one!! Love listening to your accent!
Thanks for the tips, Kent! My husband just bought me a cast iron skillet the other day. I seasoned it up over the past couple of days and used it this morning for the first time, frying bacon in it. I'm really enjoying your videos and all the tips on how to keep my cast iron in good shape. Following your advice, I should have a skillet that will last longer than I will! :-P
Mr. Kent, I want you to know that because of you, I am in love with my cast iron. Even the not so expensive stuff I have is seasoned perfectly with your advise! I thank you! My family thanks you, too...they love your recipes. Nothing tastes better than food cooked with love♡ and cast iron!
Thanks for the great tips. I read your book "A Taste of Cowboy" from cover to cover and I want to thank you for all the hard work you did on it. It is one of my favorites now!
Thank you for all of the tips and help,these pans are awesome and will last a lifetime with the proper care and maintenance. Just knowing how makes all the difference,thank you so much
Nice video and good solid advice. I learned to cook on cast iron from my Granny and have dibs on my Mom's cast iron if she doesn't outlive me. Nice to see the skillet on your cover image with the curved sides. I have one like it, bought it used at a garage sale and have used for 35 years. Love it especially for frittatas, fried eggs and corn bread. Makes the best crust. I have been looking for a second or third copy for years with no luck.
I have a full set BSR Century series. cast iron from the 60s that my Mom gave me. I use these daily. They came with her (wood/coal ) BSR stove that had an oven in it, she would make a mean roast in that thing when I was a kid using Hickory. Wish I had the stove today. But at least I have iron works. 😎. I’ve had them for over 30yrs now.
Thanks for sharing Kent, I just subscribed. Now for my tip I bought a cast iron skillet at a yard sale kinda cheap. I it didn't have rust but it wasn't really seasoned well, so I used 2Tbls of regular iodized salt cut a potato in half to clean it then layered it with a nice coating of vegetable oil and baked it upside down at 400 for 45 min. Nicely seasoned.
Please explain this A well-seasoned pan will be armored with a reasonably tough, near-plastic layer of polymerized cooking fat and carbon, capable of withstanding cooking temperatures of several hundred degrees. Although normally unnecessary, washing with warm water and regular dishwashing liquid using a non-abrasive pad or scrubber will not materially affect a well-established seasoning
Experience proves different. All seasoning will abrade over time, regardless. That's why it must be maintained. If you're talking 30 years well seasoned, you're better off than 2 weeks. What you're reading is marketing, not physics, not fact. Rust, acids, hard metal contact, accidents, boiling water based foods, leave it wet... Basically your kitchen is the perfect environment for destroying iron or steel over time with neglect.
You reminded me to pull out my cast iron and give them a once-over look. I love building-up the seasoning on cast iron. I call it Seasoned Therapy. Thank you.
Thanks Kent for sharing these tips. I am looking at getting a cast iron skillet, and I must say I was a little worried about messing it up or the food won't turn out the way I would like. But I think this will help with that.
Thank you for all the cast iron tips. I am still learning! For all of us who had soap in the mouth for ever saying a bad word...I can't remember a time when we had problems like these kids have today. Just love and respect for each other. :-D
love your videos, love your tips on caring for cast iron skillets... I love your personality also 🤗 Thanks for the time you take to help us youngins lol
I really like your channel! I give cast iron pans for Birthdays and Christmas or just if I find a nice one at the thrift store and I know someone that should have one. I always give a card with your channel on it as an intruction manual with every gift. Thanks for all the great tips and ideas.
Bake some cornbread in it!! We got one just for cornbread! Each time we use it we just take a clean rage and wipe it out! It's the best one we got out of all the cast iron skillets! each time we do it the pan just keeps getting better!!
I remember my great granny always used just plain lard. Matter of fact, she always had her frying pan sitting on top of the stove and about an inch deep in bacon grease ….. all the time warm. Ready. Still use Granny’s old CI pan. Such great memories 🙏🏼🌹🙏🏼
Oh wow, your knowledge and experience you share is sensational! Thank you so much! I bought a cast iron fry pan today and wanted to know exactly how to use it and look after it so that it will look after me. Thank you for explaining the why's. Why we do, and why we don't. Helps me remember why I'm doing things the right way.
The advice about if you don't put it in your mouth don't put it in the pan is genius!!
That pretty well sums it up
Common sense, oh forget it, this is the nation that voted for trump!
@@guynorth3277 cant even watch a video about a cast iron pan without bringing up politics? Get a hobby friend.
@@richardcarvalho4134; I have many hobbies, and reality happens to be one of them moron! Move on you disgusting pile of shit.
I wish it was
Gy
Thank you Kent and Shannon for your venerable advice. I have brought multiple beautiful cast irons back from the dead with your tips. I love me a wire scrubby with hot water, lemon juice, and vinegar for the rust, rinsed and followed with baking soda to cancel the acidity and discourage a wicked fast flash rust, and rinsed away, applying avocado oil on 525° for a gorgeous season.
Thank you, Kent & Shannon! I have a no name cast skillet that was given to me by my aunt and it was my grandma's before that. It's smooth as glass and slicker than a babies bottom! We use it every day. We reseason it every single time and it serves us just as well as it did when grandma fixed my grandpa's bacon in it when I was a kid. We have many cast iron cookware pieces we use both inside and outside and love them all. We thank you so much for all the great tips, recipes, and humor. It's nice to have a place to go for uplifting information. God Bless and Thank You...
Thanks John for watching
This man knows his iron! I have refurbished CI for years and cook with a 125 year Wagner and have a few Griswalds and BSRs. There is a lot of misinformation out there about CI but Cowboy Kent is telling the truth.
I cleaned a rusty 3 that I found in a scrap pile along with 4 others. The rust came out easily with a 4" angle grinder and a cone brush.
Then baking soda and vinegar. It took sessioning the very first time.
I cooked 2 eggs in it and they never even tried to stick. 😊
Your advice is very good and fun to watch!
Thanks Evan for watching
This dude is my favorite dude. I like how he calls things rascals. "I don't like oven cleaner. I like food."
Cowboy Kent - you are the Einstein of cast iron cooking! Recently found your channel, followed your tips and am falling back in love with cast iron. Thank you so much.
Follow these tips folks. Make a perfect piece of cookware. God bless you sir
America and the world loves you Kent. Thank you for all your wisdom and comedy.
Thank you for sharing the fun of cast iron. I have old iron and 2 new pieces of Lodge. I give them a thin coat of avocado oil and warm the pan before cooking. They are cleaned with hot water and kept warm to dry and put away with another swipe of avocado oil. They give even heat, and no sticking. We threw away anything with teflon.
Good quality cast is the only way to go
Mr. Kent you’re the best. Bless you and your family. Thank you for sharing you knowledge with us. Hugs from TN.
Thanks Lynda and God Bless you as well
Thank you Kent for sharing. Since I watch your videos and tips, a few months ago, 90% of my cooking is done is cast iron now. You the MAN. GOD bless your home
Ricardo, thanks my friend. Fire and iron its a good thing
Mr. Rollins, just discovered the many benefits of cast iron two weeks ago! Since then, I've been watching your videos and following your advice like "Cast Iron Gospel" HAVE NOT BEEN DISAPPOINTED.
great to hear Steven and thanks for watching.
Hello Kent and Sharon! 😊😊.
Thank you for being so generous I sharing information. My grandmother was a homesteader and wife to my grandfather Roy who was a cowboy/mule skinner in the early 1900’s in Montana. She taught me so much! But not enough. I know a lot of the basics but you give back so much information. Thank you!
Thanks Lisa would have like to have known them
I inherited my mother's cast iron skillets; they had been HER mama's. Up until I got them, the majority of cooking they were used on a wood cook stove. And let me testify that cooking with wood makes food taste amazing! Gas is ok; but electricity is tricky. Your tips on heating up the surface are spot on; and btw my big skillet has the most nonstick surface of any of my cookware. I've tried several "fancy" brands and always return to the cast iron.
It is the best cookware ever
I love when you mention it's a good day above the grass...that's sooo good.
Everyday
Made me a tamale steamer after watching your video, yeah my dogs old water bowl.
Not sure why I can't send photo
Good clear advice without being a smart ass - and no irritating look-at-me attitude. That’s the way to do it, and thank you. Subscribed!
Thanks for watching
Great tips!! I like baking corn bread in my cast iron to make a good coat of seasoning. I don't ever boil, use a tomato sauce recipe, or a cobbler until the cast iron has been well seasoned a lot of times. Then always reseason.
Jeff, so right my friend
Thanks for wrapping up with your bonus tip on how to season/reseason a cast iron skillet. A neighbor who was fixing to move tossed out a couple nice ones because she didn't want to clean them....said I could have them if I wanted to clean them. Will reseason them in the morning !!
I am so glad to see fellows like you still on this earth kent you are great!!
I come for the tips on cast iron, but your videos always improve my mood! Thank you for both!! ❤
Glad you like them!
I agree.....NO SOAP.......I had 2 of the same cast iron pans I thought I'm going to wash one with soap.....at he other just rinse with hot water and wipe...both.....both the same......one is so beauty seasoned ,.......the other.......has a very thin coat of dark brown seasoning! You be the judge......but I will never use SOAP in my cast iron. Ever again! Thank you for you vids.......I ❤️ them!
Thanks, after watching your videos on seasoning cast iron, and refinishing a lodge pan, I took an angle grinder with a flap disk and, and a lot of hand sanding, and took the inside of my $20 lodge 12" skillet down to super smooth, with no casting imperfections, and seasoned it with grapeseed oil. It now looks like the inside of one of those $150+ pans.
After cooking some bacon a few times, and frying some tortilla strips in it for my chili, it is so slick I can fold a giant omelet in it!
I like your advice about not putting anything in the pan that I wouldn't eat.
Tonight was the first time I ever cleaned it with no soaps, and it turns out that it is now so slick that hot water and a soft sponge is all it took to get it shiny clean.
I've actually kind of decided that I'm only going to cook in cast iron, as much as possible, and have thrown away all of my old non stick coated cookware.
And so begins my quest for old cast iron cookware to restore and use. :)
Well seasoned cast iron, the best thing to cook with, Thanks for watching
Mr. Kent is the go to cast iron guru. What I didnt get beat into me by granny, I've learned from Mr. Kent. Thank you for passing along all your knowledge Mr. Kent
Glad to help
I thought I looked at a video of yours with these tips, but it wasn't this one. There are some fresh tips here, especially about boiling. Thanks so.
"Naturally handsome and beautiful all the time" 🤣 Yes you are Kent. Thank you for all I've learned with your videos. Much love and respect for you and yours. 💞
Thanks so much for watching
Love it. Couldn't agree more on the oven cleaner. It's insane to me. I use my mom's all the time that's been in the family over a hundred years. It's great. My issue is the lodge ones. I had a grill pan one that was so sticky I couldn't clean it. One tip you might pass on is do not grease your pan with vegetable shortening! It makes it a nightmare to clean. Sticky, gummy mess. Oil it. Have you tried avocado yet? I use that as it has a really high smoke point.
My question since you're a cast iron Man. I have a enameled cast iron Dutch oven. I use it to make a lot of things but my favorite is Guinness stew. I typically sear the meat in the pan first. Then add the rest of the ingredients. Traditionally Irish stew, lamb, or beef stew or Guinness stew are cooked slowly in about 300° for 2 hours. Somehow in an hour and a half it's bone dry. When I sear the meat in a normal cast iron skillet, then add the rest of the ingredients and cook it in a slow cooker it's perfect. But why is it not in the enameled cast iron Dutch oven? Am I getting it too hot first? I'm wondering. I'm about ready to get like the French on cassoulet. They take a thin rope of dough to seal around the edges of the pan and then put on the lid! Keeps the steam from escaping. Break off the baked dough with a knife once it's done.It's a lodge Dutch oven.
Anyway, thanks for your tips. Much appreciated, just found your channel. Hi from North Texas. Abby.
A man like a man! This country is blessed with men like him. Be he blessed, too!
Thanks and God bless you
Great tips. Defiantly with you on the soap! Folks think using soap makes things more sanitary. And there are anti-bacterial soaps, but that certainly is not the purpose of most of the dish soap sold. Soap is a solute. It has one purpose, to break down grease so it can be removed more easily in the washing process. So if you use soap, it is going to take the oil, the seasoning right off the skillet. As for sanitary. You are cooking in the cast iron. As soon as the temperature of the cast iron exceeds 160F, it is sanitized. 160F is the temperature that is prescribed as the internal temp you want to reach for chicken, and other meats, for that reason. To kill the stuff that could hurt you.
Thanks for watching
Great advise as always, my Mom made sure I knew what soap tasted like and it improved both my language and my cast iron. She never used soap on cast either, but bean hole beans I use a dutch oven and have to reseason after cleaning.
When it comes to beans, or anything that needs to be boiled in water, I suggest the ceramic coated cast iron. That's our go to bean pot.
I followed your tip and omg,my two big skillets are so smooth and black. Easy to wash and dry.Thanks
We started cooking on cast iron a couple of months ago and have been following your instructions from the start. It is amazing how well a seasoned skillet works. (and taste better too)
Its always done me right all these years
khensley1966 aa
khensley1966 yeah I think what they do is after or before every use the put a bit of greese or lard. I think it may be right after you finish cooking in it. you grease it up and let it cool and then store it. Over time it just seasons itself.
Got great granny's cast out and reseasoned since I started watchin ya and bought 3 new pieces, you're the man Ken.
thanks Bret I bet granny's proud
Your videos always put a smile on my face. I have a smooth top stove, so I primary use carbon steel skillets. Cast irons slighly more refined cousins. Everything you said about cast iron also applies to carbon steel. The carbon steel's just more friendly to my stove. Love the videos. Have a good day.
Thanks Steve,
Kent l inherited my grandmothers cast iron skillet. She was born in 1898 so I'm no spring chicken. Her skillet prepared meals for her 7 children and my daddy cooked the best cornbread I ever ate in that thing. When it was passed to me to say it was seasoned was an understatement. The inside was as slick as a sheet if ice. The outside however had hill and valleys bumps and lumps. It was not a pretty sight. All my friends had "normal" looking cast iron skillets so out of desperation I attempted to chip away but nothing I did could get at baby clean. Then being blond I decided to place it into my oven on the clean setting. Believe it or not it came out like new and still had the slick inside. I'm not recommending it because grandma was probably looking over my shoulder. Thought you might get a kick out of that crazy story. Thanks for all your knowledge. I appreciate your tips.
Barbara, thanks fro sharing.
I have a skillet that is flaking some on the sides and rough around the outside...how do I fix this?
Hi Barbara Lovett, my mother gave me her two cast iron skillets when I moved away from home. They're lovely on the inside, but the outsides are all bumps and lumps like yours was. I'm a little afraid to use my self-cleaning oven on them, though.
@@MarinaMichaels Kent has another video showing how to fix this. In that video he heated it and scraped it with a metal putty knife. Since it was only the outside, his rules on this video still stand.
@@MarinaMichaels The inside sounds perfect. I'd live with the ugly outside.
But if you MUST - spray the outside with Easy Off, the regular kind in the yellow can. Bag it up in plastic and let it sit for a few days, then reseason. www.castironcollector.com/cleaning.php
I took a rusty loge pan from a friend back yard and turned it into the best pan I've ever used if you wanna knock rust of something you found in someones back yard you need 3 things flour salt and vinegar turn it into a paste then sure a plastic bag it. why you can eat those three things you can find the rest online for reseasoning after rust is romved with steel wool or otherwise
I appreciate all your videos Mr.Rollins. Thank you.
“Don’t argue with your momma.” Kent is my favorite cooking RUclipsr channel.
Thank you for watching
Hello from London, UK! Thank you for the tips and the advice on how to look after a cast iron skillet - much appreciated! :D
Thanks so much and we appreciate you taking time to watch
Great video. Basically the best thing to cook in cast iron is frying meat or veggies. I have an enameled cast iron dutch oven I use for my soups, stews, and pasta sauces.
it's good stuff- I don't have any of the enameled ones they're too pretty to have on the wagon, but maybe for the kitchen I'll get one.
"Happy Valentines Day" to the Rollins family. Kent and Shannon, you've earned our respect and admiration for ALL the hard work and effort you two do in the preparation and the presentations for all these wonderful videos. I Pray that God richly bless the two of you.
Kent, each time I watch one of your videos I not only learn a few more things but, throughout the day/days or weeks, I reminisce on the things I have learned from your videos. You often interject some humor along with your knowledge of cast iron cookware you pass along to us in each video.
Thanks again for sharing and the laughs. Soap?, oh yeah, I know what Palmolive and Life Buoy soap taste like. Guess I'm showing my age now. A Peach tree switch has contacted my flesh on many
occasions too.
Take care.
Stan
Harrison, thanks my friend, and that soap I can still taste it every once in awhile
I'm your newest fan....from NYC. Found my 2 regular size cast irons skillets in old barn sales in Upstate New York some 35 yrs ago...my 2 little ones are from NYC thrift shops....all previously loved and appreciated as I do since. I use 'balled up' aluminum/tinfoil that my meat/salmon had been stored in the freezer with to remove any crusted on chunks. NO SOAP EVER. Wipe dry with a paper towel.
Thanks so much and good iron is the best thing to cook with
"I'm naturally beautiful and handsome all the time." Now that's confidence goals.
Well Mr.Kent those are some very helpful care tips. Us elders have to save the futurewith such helpful gems for the cast iron explorers.
That is so true, thanks for watching
That is right my friend
I am so glad I found your channel. The information you share is so valuable to me. I am just starting to teach myself to cook in a dutch oven. Here in FL it's almost hurricane season and I want to be prepared to cook over coals if we lose power. Thank you for sharing your knowledge. God bless you and your Mrs.
You are amazing at teaching! I've cooked with cast iron for years and I still found myself saying, "huh, that totally makes sense" thank you for sharing such great videos!!
Our pleasure Misty
You sir are the man! Thanks for the tips, but honestly, thanks for just being real. I love your videos.
Thank you so much
Anyone else come here for a "Double Dose"? 1- Killer Cast Iron tips and 2- Memories of "mama" . I sure do.... I remember coming home from school and seeing the big-ole 12" cast iron skillet on the counter, and that meant we were having fried chicken, cornbread, or BOTH! Thanks Kent! I love sharing these vids with my early-20's daughters. Passing it on!
Thanks Chris so much and we appreciate you watching
love cooking on cast-iron. Thanks for all your tips I've tried some of your recipes and they were awesome.
yes sir Jeff!
Thanks kent , I been following you for some time here in Australia, so working on your principles let me tell you how we clean rust and strip seasoning on cast iron ... one part molasses to 9 parts water ... cover the cast iron with the brew in a tub of some kind and cover it then watch it ferment ... it will smell so dont do it in the living room ...check weekly .. Good things come to those who wait.. depending how bad the iron was iyou will end up having a nice clean piece of iron. cheers mate!
Joe, thanks never heard of that method
Good tips all. As usual you are 100% right on the water. I have a hard time cooking beans in aluminum but found some dandy Stainless Steel pots with lids. They say Kirkland and yes Costco sells them cheap and they work well. I have a partial set from a thrift store and they do a good job on beans and don’t make me any crazier like they say aluminum will.
You have more passion for cooking than anyone I have ever seen, and your explaining is always so perfect, even when you do a blooper, it's always perfect, I know for a fact that you will be the CHEF GOD has chose to teach us all, the gifts you have, GOD has given to you a great heart, and you share your heart with us, a GREAT RECIPE GOD IS, we all hope to see you again, DOWN THAT KENT ROLLINS TRAIL, GOD BLESS YOU AND SHANNON, SINCERLY.
I was just handed down my families collection of cast iron cookware. I now have a 12", 10", 9", 8", 6" and a high sided pot that looks like a Dutch Oven but it has a glass lid. I plan on cleaning them up and getting the seasoning restored (they have not been used for many years). I plan on using them a lot when they are ready to go, thank you for all of the great tips. I also am a new subscriber too !!
Hey thank you cooking vids, I've been cooking with a (Lodge) cast iron, love it never use soap in it and nothing but bacon, real butter and good olive oils and she heats up beautifully
Love your stuff Kent. Takes me back to the old ways and the old days, when things were good and wholesome and the food tasted good.
How are you not sponsored by Lodge yet
Kent u the Best! I'm from Philly and I trust everything u say just brought my first cast iron 12 inch Pan and seasoned it!... have a Blessed year Brother
Thanks Joel and it is the best thing to cook with
I cook eggs with tomatoes and onions/garlic in mine, dump the omelette, wash and reseason right away. Still looks like new...👍👍
I always start with bacon ! So glad you do the same. My mother would also use sudsy water to clean along with the other dishes. But i never argued with my mother. i also ingested soap one time and learned my lesson. lol God bless and thank you for your fantastic content.
Thank you so much! I'm watching all the cast iron videos because i just bought one and watching your videos I'm even learning how to cook and why my meats stick to my pans
Hey my friend! I love to cook, but am fairly new to using cast iron “ the right way”! I’m so glad to have found you and your videos! If and when I have a cast iron question, I go to Cowboy Kent, no question!! Thanks for all that you do, and God bless!
Mr Rollins, you're my new cast iron hero! Your videos are fantastic.
Yes sir, Mr. Rollins I listen, I don't even use paper towels any more to wipe my skillet out! Thank you for all your videos,very informative
Our pleasure Eric, thanks for watching
You strike me as one of the most genuine and charming men I've ever seen. I thought you were a Hollywood actor playing "Charming, simple, wise cowboy". If that's who you are every day, don't let this world change you. I now look up to you. subscribed
I aint no one but me, never changed and hardly ever even change socks LOL
Cowboy Kent Rollins I'm currently mararthoning your videos because they're incredible. I'm currently seasoning my cast iron pans, which is how I found you. I've got a few recipes I'd love to share with you if you like. A day I don't learn something about cooking is a wasted day in my book
sure appreciate that- email me those recipes.
I finally found me some cast iron. Watching you explain your ideas and knowledge had made me smile. Thank you for making me laugh and enjoy your stories of your momma and soap!
Thanks Pete for watching
Kent. I got a new skillet last week & I been watchin your vids alot. I had my Mama's skillet (over 74 yrs old) but my electric stove went nuts & ruined it. Now I got to learn "new" skillet stuff. I always used soap in the old 1 ,but I'm gonna. have to quit that now. That old 1 was so seasoned the soap didnt matter. Well I hope old dogs(like me) can learn new tricks. THANKS 4 THE VIDS. Jim Baldwin
Thanks so much Jim for taking time to watch
Very good advice I have cooked with cast iron for years and you answered things I have practiced for years that people didn't believe me about. Thanks
It is the best thing to cook with
Hi! I just got two old cast iron skillets... so I'm new to this game and I watched a couple of your videos and got the rust off of 'em and washed them out and now I'm in the seasoning process! Can't wait to use them! First thing I'm going to cook in 'em ... wait for it.... BACON, eggs and hashbrowns!!!! Oh yeah, I subscribed after watching this one!! Love listening to your accent!
You are just too precious with some great tips for cast iron. I watched about 3 videos on cast iron and I am now subscribed! 😊
Thanks so much glad to have you join us
Kent, I am glad that I found your page; I enjoy your wit, wisdom and technique....
Thanks Ed for stopping by
Thanks for the tips, Kent! My husband just bought me a cast iron skillet the other day. I seasoned it up over the past couple of days and used it this morning for the first time, frying bacon in it. I'm really enjoying your videos and all the tips on how to keep my cast iron in good shape. Following your advice, I should have a skillet that will last longer than I will! :-P
Thanks for the great advice Kent!
May God bless you real good.
Thank you Mark for watching and God bless you as well
Mr. Kent, I want you to know that because of you, I am in love with my cast iron. Even the not so expensive stuff I have is seasoned perfectly with your advise! I thank you! My family thanks you, too...they love your recipes. Nothing tastes better than food cooked with love♡ and cast iron!
For sure good iron is the best
Thanks for the great tips. I read your book "A Taste of Cowboy" from cover to cover and I want to thank you for all the hard work you did on it. It is one of my favorites now!
that means a lot rick- thanks for sharing
Kent I have tried the Blue Diamond the gold diamond Etc always go back to my cast-iron once you see very simple
Best thing to cook with, well seasoned iron
Thank you for all of the tips and help,these pans are awesome and will last a lifetime with the proper care and maintenance. Just knowing how makes all the difference,thank you so much
Thank you for watching
Right on as always, Kent! Love watching and learning from you.
Thank you Mike for watching
I've always used oil and salt to clean out my cast iron.
Nice video and good solid advice. I learned to cook on cast iron from my Granny and have dibs on my Mom's cast iron if she doesn't outlive me. Nice to see the skillet on your cover image with the curved sides. I have one like it, bought it used at a garage sale and have used for 35 years. Love it especially for frittatas, fried eggs and corn bread. Makes the best crust. I have been looking for a second or third copy for years with no luck.
Your talking true Cast Iron Gospel Kent!
I have a full set BSR Century series. cast iron from the 60s that my Mom gave me. I use these daily. They came with her (wood/coal ) BSR stove that had an oven in it, she would make a mean roast in that thing when I was a kid using Hickory. Wish I had the stove today. But at least I have iron works. 😎. I’ve had them for over 30yrs now.
I would have like to have seen that stove, Thank you for watching
Cowboy Kent Rollins It was like this one but without the white enamel finish. It was broke in half during a move in the 70s.
binged.it/2GtQjFK
I like the way you talk and what you have to say. Keep on Truckin'
You're both hillarious and informative.. a good ole boy...cheers!
Thanks for sharing Kent, I just subscribed. Now for my tip I bought a cast iron skillet at a yard sale kinda cheap. I it didn't have rust but it wasn't really seasoned well, so I used 2Tbls of regular iodized salt cut a potato in half to clean it then layered it with a nice coating of vegetable oil and baked it upside down at 400 for 45 min. Nicely seasoned.
David sounds like a winner to me
Just ran across your channel today, and it's a wealth of knowledge. Thank you so much for your contributions!
John, thanks so much for stopping by
Please explain this
A well-seasoned pan will be armored with a reasonably tough, near-plastic layer of polymerized cooking fat and carbon, capable of withstanding cooking temperatures of several hundred degrees. Although normally unnecessary, washing with warm water and regular dishwashing liquid using a non-abrasive pad or scrubber will not materially affect a well-established seasoning
Experience proves different. All seasoning will abrade over time, regardless. That's why it must be maintained. If you're talking 30 years well seasoned, you're better off than 2 weeks. What you're reading is marketing, not physics, not fact. Rust, acids, hard metal contact, accidents, boiling water based foods, leave it wet...
Basically your kitchen is the perfect environment for destroying iron or steel over time with neglect.
Thanks so much you are definitely one of the best things on RUclips God bless
Thanks for watching Jim and God bless you
you are the best!!!! learned soooo much!!!! love my skillet!!! and shes black and shiny!!
You reminded me to pull out my cast iron and give them a once-over look. I love building-up the seasoning on cast iron. I call it Seasoned Therapy. Thank you.
so glad that helped Vigi
Who downvoted this? He’s absolutely awesome!!!
You are a good man, thank you for existing!
Thanks so much
Thanks Kent for sharing these tips. I am looking at getting a cast iron skillet, and I must say I was a little worried about messing it up or the food won't turn out the way I would like. But I think this will help with that.
Glad to help Vernon
Thank you for all the cast iron tips. I am still learning! For all of us who had soap in the mouth for ever saying a bad word...I can't remember a time when we had problems like these kids have today. Just love and respect for each other. :-D
Yes, AMEN!!!
love your videos, love your tips on caring for cast iron skillets... I love your personality also 🤗 Thanks for the time you take to help us youngins lol
our pleasure
I really like your channel! I give cast iron pans for Birthdays and Christmas or just if I find a nice one at the thrift store and I know someone that should have one. I always give a card with your channel on it as an intruction manual with every gift. Thanks for all the great tips and ideas.
Thanks Mike so much that means a lot
Bake some cornbread in it!! We got one just for cornbread! Each time we use it we just take a clean rage and wipe it out! It's the best one we got out of all the cast iron skillets! each time we do it the pan just keeps getting better!!
Best things to cook with
I love your personality and your information! Thanks so much!
Thanks for watching
I remember my great granny always used just plain lard. Matter of fact, she always had her frying pan sitting on top of the stove and about an inch deep in bacon grease ….. all the time warm. Ready.
Still use Granny’s old CI pan. Such great memories 🙏🏼🌹🙏🏼
Thanks for sharing, best thing to cook with
@@CowboyKentRollins amen, brother👍🏼
Oh wow, your knowledge and experience you share is sensational! Thank you so much! I bought a cast iron fry pan today and wanted to know exactly how to use it and look after it so that it will look after me. Thank you for explaining the why's. Why we do, and why we don't. Helps me remember why I'm doing things the right way.
I just bought one 8 inch lodge. Glad I found this channel. Now I need a cowboy hat! Subscribed!
Glad you joined us and thanks so much