Why Cast Iron Skillets Last Forever (And How to Use Them Right!) | Serving Up Science
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- Опубликовано: 10 фев 2025
- Is a cast iron skillet really the best kitchen tool, or is it just a heavy hassle? Cast iron cookware has been around since the 7th century BCE, and it’s still a favorite among chefs and home cooks today. Known for its incredible durability, cast iron can last for generations and even be restored when it starts to wear down.
One of the biggest advantages of cast iron is its heat retention. It takes longer to heat up but holds heat exceptionally well, making it perfect for searing steaks, browning meats, and keeping dishes warm. The secret to making cast iron non-stick is seasoning-a process that builds up a natural slick coating over time. Proper seasoning also helps prevent rust and makes cleanup easier.
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I'm 62 and I have my grandparents' Wagner Ware skillet that my mom (who would be 97 if she were alive) gave to me. I use it almost everyday and it is my favorite piece of cookware; it's completely non-stick and it's so precious to me. When she gave it to me, it was a little worse for wear but I used a half of a potato and some coarse salt and scrubbed it of rust and debris. I then washed it with hot water, seasoned it with some neutral oil and heated it on the stove top. I repeated this process all over about 3 times and let it fully dry in a warm oven. I then cooked some bacon in it and it was like new. It's my favorite pan. Also, you can use a bit of liquid detergent on it when you're washing it. Jiust don't go crazy and don't soak it.
I caught that too Andrew. Carbon steel pan at 2:19. But they’re great too.
That's a carbon steel pan at 2:19
Yeah, those need to be seasoned, too.
they showed a Teflon pan as well at one point.
A favorite memory is my dad cooking Dutch Nannies with a cast iron skillet. I have a nice small one that would be perfect for this thick pancake -- but I've yet to tackle it.
I have re-seasoned it -- however!
Cast iron skillet is the ultimate cooking tool. Fry, bake, saute...can do it all
YESSS cast iron pan! It's more like a pet, a member of the family, and it's vital for cooking a PERFECT steak. Nice thick sirloin slab, rubbed with butter, salt, and pepper, allowed to rest covered for 5 minutes, and then seared to perfection one minute per side on a cast iron pan. Not a second more. Perfect steak yummy yummy in my tummy. 🥩🥩🥩💜💜💜
Etching in on atk!
LOVE these informative videos from PBS keep'em coming
Terrible video.
When seasoning a cast iron pan you put your oven temperature 25-50°F more than the smoking point of the oil you are using.
Before putting the pan in the oven you wipe off all the oil you possibly can. There will still be oil on it but enough to give it a thin polymer coating, not drenched which will cause excessive smoking and splotches. There were more fallacies in the video but it should be removed and much more comprehensive study and research done on the PBS end before putting it on as “Scientific”.
No wonder people shy away from cast iron if they follow the information presented here. 🥴
Sincerely,
A cast iron user/collector for over 50 years.
not everyone has an oven. A lot of places where cast iron and carbon steel are common, people don't always season in ovens. Instead they season it by using the vessel regularly and letting a seasoning build naturally. Been using the same cast iron pan for past 40 years and we dont season it and instead use it regularly and give it a light wash. It has no rust on it and its amazingly non stick.
Agreed, absolutely cringe.
nerd.
@@soham1090 yep. It's extremely satisfying to do it properly and to a bunch of coats. But it also will develop over time just with cooking if you take care of it. Also don't use soap lol. Especially if you don't already have a patina.
As long as you oil it afterwards you'll be fine, soap can't take off polymerized oil if it's not being soaked for hours @@BrodyYYC
The body needs iron, and the amount that comes from a pan during cooking is far from the amount needed to cause any harm and in fact is food for you. If you eat a bowl of frosted flakes you would get more iron than from this pan
other than your map is wrong, this was alright
Next video…how to was your pan ?
Actually, yes! It’s the upcoming short…
I swear cast iron enthusiasts are trolling us all. Can’t think of a single benefit that has been… true, or not just gaslighting. Like, the very first point in the video is “it takes a while to heat up.” And that con is presented as a pro. The trend continues as the video progresses. “You have to season it” yay! “It’s heavy” oh good! The worst part is, once you realise you got scammed, it’s hard to even discard them.
This is a pretty bad video
I don't know about "reigns supreme". They're not using cast iron in restaurant kitchens
that depends, large griddles, grills are cast iron in restaurants. you won't see cast iron pans cause they take a long time to heat up instead you would see aluminum or carbon steel pans which do heat up quickly.
It depends on the chef. Everyone has their favorite pan.