You are so smart! You know how to cook with cast iron. It's 90% about controlling the temperature and you have nailed it. Almost all of the videos show people with all of their food prep done, they crank the heat up because they're in a hurry and stick their food to the cast iron. I've been cooking with cast iron 60+ years and on average use cast iron more than once a day. I have lots of pieces, some over 100 years old and some new. There is nothing wrong with Lodge. Most of the old stuff is lighter but, not better. You get points for using whatever oil you like and for using a metal spatula. Thanks for teaching the smart way!
I absolutely LOVE cooking with it and can't believe it took me so long to start doing it. When I first got that large skillet, I think I used it once and then it sat in my cabinet for years. I was scared and thought it was difficult to use and clean, like a lot of people. I was wrong! It's so much easier than stainless or other products, IMO.
@@ecadphoto Everybody used cast iron when I was growing up and I never figured out why anybody wouldn't learn how to cook so, I learned cast iron early. It is easy unless you make it hard and I see a lot of people making it hard. I really wish there would be more people teaching temperature, oil and easy cleaning instead of seasoning, seasoning, seasoning. It breaks my heart when I see people leaving comments that they are giving up on cast iron because they put a lot of time and effort into seasoning and they failed miserably. I spend zero time seasoning, know how to cook so my cleanup is easy so, like you, I love cooking with cast iron. Thanks again for teaching people the smart way.
@@jerrym3261 exactly! If you're cooking correctly with it, you don't need to season hardly ever! Depending on what I'm cooking, sometimes it's just a wipe and go, other times, it's so easy to just scrape and wash.
I absolutely LOVE all my Lodge pans and skillets. They are American Made and have a lIfetime guarantee. They are investment pieces that you can pass down through the generations. Better yet, give them as gifts and teach them how to season and cook with them.
I really love them, but was so scared back when I bought my first one! It just sat in the cabinet for years. My daughter developed bad iron deficiency and I had read that cooking in CI could potentially help. I whipped that sucker out, started using it, bought many more pieces, and never looked back! I hope one day she will want to cook with it too! ♥️
You can't beat the quality at the cost point of Lodge Cast Iron! The personal dilemma with cast iron is the impulse of buying to many! The more you use a cast iron skillet the better it gets! If you have too many pieces they don't get used enough. Find two or three good pieces and use them every chance you get! Don't get caught up in purchasing everything they sell! I recommend the 10 & 12 inch skillets and the griddle. One can cook just about whatever a family needs with those three pieces. ( Oh, the 8in press like the one in your video is handy as well 😊)
I don’t think I’ve ever tried any other brand besides Lodge, with the exception of maybe an inexpensive enameled piece. I have soooo many different pieces, but the only two I really use are the shallow 10” skillet and the regular 12” one! 😂
Thank you! I used to make it all the time, although I didn’t use cast iron back then. Now I have to eat gluten free, so it’s a bit more difficult to replicate!
Just an advice than no one ask for, if you touch your raw food, then you have to wash your hands before touchig another stuff like the salt and pepper, because you impregnate the bacterio on it. Then you can grab those and take it yo the table and contaminate al your food. The suggested next video is you talking about celiac disease, which I know much about, and cross contamination is what I'm talking about.
You are so smart! You know how to cook with cast iron. It's 90% about controlling the temperature and you have nailed it. Almost all of the videos show people with all of their food prep done, they crank the heat up because they're in a hurry and stick their food to the cast iron. I've been cooking with cast iron 60+ years and on average use cast iron more than once a day. I have lots of pieces, some over 100 years old and some new. There is nothing wrong with Lodge. Most of the old stuff is lighter but, not better. You get points for using whatever oil you like and for using a metal spatula. Thanks for teaching the smart way!
I absolutely LOVE cooking with it and can't believe it took me so long to start doing it. When I first got that large skillet, I think I used it once and then it sat in my cabinet for years. I was scared and thought it was difficult to use and clean, like a lot of people. I was wrong! It's so much easier than stainless or other products, IMO.
@@ecadphoto Everybody used cast iron when I was growing up and I never figured out why anybody wouldn't learn how to cook so, I learned cast iron early. It is easy unless you make it hard and I see a lot of people making it hard. I really wish there would be more people teaching temperature, oil and easy cleaning instead of seasoning, seasoning, seasoning. It breaks my heart when I see people leaving comments that they are giving up on cast iron because they put a lot of time and effort into seasoning and they failed miserably. I spend zero time seasoning, know how to cook so my cleanup is easy so, like you, I love cooking with cast iron. Thanks again for teaching people the smart way.
@@jerrym3261 exactly! If you're cooking correctly with it, you don't need to season hardly ever! Depending on what I'm cooking, sometimes it's just a wipe and go, other times, it's so easy to just scrape and wash.
I absolutely LOVE all my Lodge pans and skillets. They are American Made and have a lIfetime guarantee. They are investment pieces that you can pass down through the generations. Better yet, give them as gifts and teach them how to season and cook with them.
I really love them, but was so scared back when I bought my first one! It just sat in the cabinet for years. My daughter developed bad iron deficiency and I had read that cooking in CI could potentially help. I whipped that sucker out, started using it, bought many more pieces, and never looked back! I hope one day she will want to cook with it too! ♥️
Awesome!!!!! Thanks for sharing!!! Absolutely love lodge!!!!!!!!!
Yes! I refuse to spend more on the super-expensive stuff since Lodge does the job perfectly well!
You can't beat the quality at the cost point of Lodge Cast Iron! The personal dilemma with cast iron is the impulse of buying to many! The more you use a cast iron skillet the better it gets! If you have too many pieces they don't get used enough. Find two or three good pieces and use them every chance you get! Don't get caught up in purchasing everything they sell! I recommend the 10 & 12 inch skillets and the griddle. One can cook just about whatever a family needs with those three pieces. ( Oh, the 8in press like the one in your video is handy as well 😊)
I don’t think I’ve ever tried any other brand besides Lodge, with the exception of maybe an inexpensive enameled piece. I have soooo many different pieces, but the only two I really use are the shallow 10” skillet and the regular 12” one! 😂
Just supporting your channel, good luck 👍
Awww, thank you! ♥️
I did cook a very early morning steak. It was a steak and egg kind of morning! And it was delicious. 🍳🥩
Steak and eggs are the best ♥️
Awesome video!
Ever try Irish Soda Bread in your Lodge 12-inch skillet? It is amazing! I will share my recipe if you would like. Cheers!
Thank you! I used to make it all the time, although I didn’t use cast iron back then. Now I have to eat gluten free, so it’s a bit more difficult to replicate!
The big heavy skillet is all you need
I agree that the big one does it all, but I’ve had multiple ones cooking at the same time before! 😂
Just an advice than no one ask for, if you touch your raw food, then you have to wash your hands before touchig another stuff like the salt and pepper, because you impregnate the bacterio on it. Then you can grab those and take it yo the table and contaminate al your food.
The suggested next video is you talking about celiac disease, which I know much about, and cross contamination is what I'm talking about.