Cast iron comes with a lot of health benifit which steel and aluminum will never give u. Its not about benifits but it taste good what ever u cook in caste inron. It will never match the flavours that the caste iron provide u. Fool men dnt even know the right thing. He just want to cook very quick and serve the unhealthy food .

Executive chief??? There wasn't even a damn crust on that steak. The fact that you even showed that steak to the camera is embarrassing

"There is no wrong way to cut a Mango..." me cutting it the wrong way

Another ridiculous vid discouraging normal people from using cast iron. Just wash it in hot soapy water using a steel scrubbie if needed. Rinse, dry, and put away. Isn’t that simple?

0:27

5:32 底面が綺麗になってないんだよなぁ。

Looks terrible

Oh my god!!! You supposed to look at each nails first to make sure you don't cut into the flesh inside the nails. This video is horrible. People who know nothing about cutting dogs nails will end up cutting the flesh of the dog!!!!!!!!!!!!!!!!!

Unfortunately this is happening all over the world nowadays - “professional” people are paid to do what ever they are told to…pathetic

The "professional" didn't get a good crust on even the stainless steak lol

Why doesn’t he tell us how much water to use? Such an important piece of info!

Thanks

even by the thumbnail without watching the vid, you boiled that thing. what a clown.

I baked in a "Dutch oven" which is a cast iron cauldron with a lid. If I leave the bread in it to cool down, rust spots appear on the bottom where moisture released by the loaf accumulates. I had seasoned it over many sessions using olive oil with the same bad result. I'm giving up and getting an enameled one.

Aren't they supposed to be clipped at a slight angle, too?

Perfect - thank you!!

Vinegar diminishes the effectiveness of baking soda in cutting through grease, and baking soda lessens the potency of vinegar in breaking down mineral deposits.” The best plan is to use baking soda and vinegar separately, taking advantage of their chemical strengths. “Mix them together only when you require the mechanical action generated by the resulting bubbles to lift stains or unclog drains.”

Induction much? I use 3ply and cast, i prefer cast....

horrible

I wouldnt have even cut those nails as close as the quick was on those white nails personally probably just a quick buff but good job regardless

Currently using the pour over method for my work week coffee making, and drip on the weekends. Pour over works great as well. Strong coffee in the end. Always wondered about the press method and what the hell is it. I’m welling to give it a try but I actually don’t have any complaints from my current setup. My only question about the press method how quickly can I dispose of the grounds and where does it go when you are pressing down?

eifwifeif

cast iron is a bit slow and need to be preheated can be a bit heavy i never had any issues washing it with soap, usually put my pans back on the stove to get rid of water. things usually don't stick much, but some foods might be tricky and maybe one needs a bit of experience and having a clue of how hot current stove is. the have been very consistent as long as it's not lightweight-cast iron it's usually pretty cheap carbon steel has been good too but might get shiny if you add something acidic, and can be a little lighter. 3-5 ply pots and pans seem quite impressive, some might be pricey as well. wouldn't be surprised if quality could vary a bit, but my cheaper 3-ply pot still felt good

so pretty

lowkey expected a stainless steel pan ad at the end lmao

I don’t see the links “below” to buy the press! ?😊

ok gordon ramsay, relax.

Bias driven by ignorance....or laziness. End of discussion.

THANK YOU. VERY. VERY HELPFUL

That’s because cast “retains” heat. You want to TRANSFER Heat!!! This why top quality stainless steel pans have a copper core! Copper is the absolute best thermal conductor

That’s because cast “retains” heat. You want to TRANSFER Heat!!!

I can't believe myself that I still to search for this..

was that cast iron pan properly prepared before cooking? was it boiled out, and burned out just oiled like it has to be done before using? I'd rather say not. And what chemicals are You talikng about? using cast iron, you are just able to use water to clean and prepare. no chemicals. never. and the rusty taste... I am pretty sure, that the pan was not prepared before using. how come, well cared cast iron pans, pots etc, are being used by generations even. if you use cast iron with care and follow simple rules, you've got it for a life time.

Didn't even cook the steak the same way for both pans🙄 not even a fair comparison😡

That "hard water build up" scares me what is it leaving behind in our system

I'm glad I researched and looked at the Ximena cause baaaabeeee I was about to just run with the vinegar! ....😢

As a stainless steel cook , this is just not the way , there’s better and easier options , lots of steps missed and if you want brown butter , make a sauce over the steak after it’s cooked

Didn't even want to like cast iron pans. I've never seen such a biased unfair comparison.

$200.00 in Canada.

This guy is an executive chef?!

i came here for a comparative, not a commercial for stainless stell and bashing cast irons

There’s different skills and techniques for both

Here’s a freaking idea just get both learn how to cook with both who would’ve thought that’s an option. Holy crap.

A preheated cast iron pan has a good heat distribution if preheated. If its preheated there will be much less sticking than with stainless steel. Most of the sticking with cast iron comes from preseasoned cast iron pan, which aren't being polished almost exclusively. This makes the surface much ruffer and thus worsens the natural non stick properties of the cast iron pan significantly. Just get a polished cast iron pan or if you already got one polish it with an angle grinder with a sanding disc. Or simply use sanding paper, but by hand this takes time. You only need to polish the inside of the pan. The polished cast iron pans need like a dozen uses before they get the nice black color and companies dont want to preseason pans this often, as it would make the pan much more expensive. Because most people dont have much experience in cooking, they think they are making a good deal when buying a preseasoned cast iron pan with a nice dark color, while they are actually buying an inferior product. Just season a cast iron pan like two times in the ofen and the rest builds just by using the pan. Making tomato based dishes in a cast iron pan isnt much of a deal if you have used the pan like 10-20 times and have a thick enough seasoning. Just dont let the sauce sit in there for many hours or days. The problem with weight difference of cast iron and stainless steel is individually. I have enough strength for cast iron, many dont. Just look up the weight of the pan and consider whether you can lift it or not. You can also consider buying a carbon steel pan, which are lighter than cast iron but heavier than stainless steel. If you buy the cheapest carbon steel pan the bottom might be slightly uneven when heated which can be a problem if you are using an electric stove. This can be minimized by preheating on a medium temperature or if its really uneven you can use a rubber mallet and a few minutes of time and hammer it in the other direction. If the carbon steel pan has a thickness of at least 3mm this shouldn't be a problem. Most cast iron pans have very short handles, which will get hot. I'd recommend getting one with a longer handle or use a pair of oven/barbecue mitts. Stainless steel is good for very acidic dishes with a high amount of lemon juice or vinegar and for people who want to put it in a dishwasher. There are also enameled cast iron pans for very acidic dishes. I use my enameled cast iron pan for baking bread. Definitely superior to a pizza stone. For pizza i flip my regular cast iron pan upside down shove the pizza on there. I hope this helps, still your video has good points, especially if you only have one pan. Be it for space or money or whatever reason a stainless steel pan can do almost everything. Its not the best at anything but decent and even without any care they last like forever. Have a great day.

This is the best video I have seen on making coffee using the French press! I’ve had my French press for 5 years and just now able to understand perfectly how to use it. Thanks a thousand times sir!!!

This is a commercial. Nothing more, nothing less.

kzbin.info/www/bejne/qGWXfJx3Z7Gmn68

What do I do if my dog is trying to bite my hand off?

I see quite a few comments about not using undiluted vinegar. I just checked the de-scaling instructions in my Keurig owner's manual, and it says to "pour approximately 48 ounces of undiluted white vinegar into the water reservoir" and repeat the brew process until the add water button is lit.

Thank god a man is paying for all of that, eh?