Get to the fricken’ point!

I have two cast iron pans. One 12" and one 10" broiler. They will be with me until the end and all I will need. I love my cast iron. They are both smooth.

I'm 66 years old, I inherited my grandmother's cast iron skillet. She inherited it from her grandmother. I'm planning to give it to one of my granddaughters after I'm gone.

I’m really glad you mentioned polishing a rough, new skillet. I needed a 12” skillet and bought a Lodge on sale. I was surprised to find that it was not at all like my 10” - it was rough! Being a woodworker I have experience making rough things smooth, so I got the right sandpaper and removed the rough, making my new Lodge smooth. I then seasoned it several times and I’m pleased with it. My grandson was not impressed, though. Yet. Good video - thank you!

I got rid of all my teflon pans after working in a place that used teflon and actually read the msds on it. I started with stainless steel, but it was still hard to keep things from sticking, so I got cast iron. I started with a newer rough pan, but then picked up older, smooth pans from thrift stores. I definitely prefer the smooth pans. I find between the two, the smoother is more non-stick and does not have that nails on the chalkboard sound. They also feel more substantial. Cast iron is not only really non-stick if you treat them right, but they also add their own, delicious flavor to your food. I still use stainless steel for liquid foods, but cast iron for everything else. I have a flat pan for tortillas and crepes, a couple larger skillets, that little one (I generally whip that out for one egg or sauteing just a little onion), a griddle, and a pizza pan. Thrifting is great way to pick them up as I have never paid more than $10 for any of them. New, they will run you $40+ - each. And the older ones are better - they've been time tested and less likely to crack.

I love cast iron, but people probably don't know carbon steel is better and a best of both worlds.

On smooth vs rough: you don't actually want a huge and growing layer of carbon. It's a very poor conductor of heat, for one thing. It becomes fragile and starts to shed. The oil that makes it into the pores of the iron is plenty. I find it easier to maintain a smooth pan, the rough pan builds up more carbon than I'd prefer.

I'm a smoothie too

Well, not all of us like cast iron, not because it’s not good, but they are heavy, and when you age they get too heavy to lift and you can risk crashing your induction stove, I fortunately don’t use gas stove, they are not environmentally friendly and too difficult to clean

Why heat your tortilla up on cast iron, when you can just do it over the open flame of the stove? Takes less gas and can be done in under a minute.

I am 70 years old and I am using my great grandmother's 12 inch iron skillet. Three generations of use. It will get passed down when I can't lift it anymore to cook with it. It is a Griswold Erie Pa.

I have cast skillet that belonged to make three times great grandmother. That means that it is around 200 years old. It is more than a piece of cookware. My mother told me it can also double as a weapon. She gave it to me on my wedding day. When I pass from this world my great granddaughters can fight over my collection.

I may be wrong but I think I've seen people sand those rough lodge pans smooth.

And yes. Absolutely. That is the biggest danger to cast iron. Well-put!

I have a nice Lodge skillet and flat pan thingy lol. They were given to me by an older couple who probably didn’t want a strength training workout. I use it on the range, the oven and grill. I usually clean it cowboy style which might freak out some people but it works.

👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

My wife on the small pan: "Brownies, use it for brownies. Like a small batch. Or make a brie cheese dip in it. Hmmm. Its nummy nummy."

Those pizzas looked delicious, may need to try that myself

The new Lodge pans will over time become smooth as you use and add seasoning to them. I have a few pans over 100 years old, and newer pans, they all cook the same.

Don't use credit cards think about how ridiculous this is it looks like people just can't handle their money put your own money in a shoebox take it out when you need it replace it as soon as possible and go on with your life don't fall for get good credit bull crap cuz you will never get anywhere

More like pay off any purchase within 20 days.

Cast iron skillets are NOT indestructible. My mother's skillet literally cracked during cooking. IDK, maybe it was some steel alloy, perhaps something else, but they do break.

I use my 3rd gen almost every day.

Are you a real Panda ?

My parents got my grandmother's cast iron pans after she passed. Forty years later, my mother stopped using them because they were to heavy for her to cook with them. I asked her if I could have them, she said yes, she had my brother put them out in the shed. I went through the shed top to bottom couldn't find, even my mother came and and we looked in every box, nothing. Long store short, my younger brother got rid of them. I can tell you, my mother and I have never recovered from losing them. Total shell shock!! I think, I even wept a little. Actually, just retelling the story has made feel sick all over again.

You have to blow on the cats butt dude. Then he'll be Gonzo!

I love it I pay my own off entirely every month and sometimes I even save a little money because I can take the savings and rewards and just turn it straight back into paying it off so I essentially get small discount

I make cornbread in the smaller ones. Love cast iron.

How has this not got more views? So well produced

The danger is cat hair being in all of the food 🤢

I love the smoothness of an old griswold or Wagner but today you’d have to spend $200 plus to get the equivalent. I purchased a new lodge and sanded the inside smooth as silk, then reseasoned and it’s now one of my favorites. It did take longer to reseason and really using it to deep fry in helped that considerably.

You couldn't find a non-stick pan online community because they are the tools of the devil. 👿 I use cast iron and stainless steel. I don't mess with carbon steel pans because I have no more space for another obsession. 🤣

iron will come out in food,same as all metal pans,so do you want iron or other bad medals

everything is ok with the video....but why did the good man have recipes in Chinese tattooed on his arms....doesn't he have a notepad and a pen

If you use cast iron pans, you will often have small black particles in your food. These are particles from the surface of the pan. I don't want these particles in my food!!! Don't forget that the black particles are made of oil that has been heated very high during seasoning and are therefore very carcinogenic! Stainless steel pans are the better choice! They are easy to clean after frying, are neutral to the food and nothing sticks if handled correctly!

New Sub Here, The Kitty Got Me😸😼😹 I am so Sad Back when the Parents sold the Farm I Thru in the Trash about 10 big Cast iron skillets (Very Old) as they were very 😖😩😭😭Rusty and I thought No Good😕 now I see that was a Big Mistake🤯 oh well I Guess I will Be looking for old rusty ones at Sales now😂😂😂

🤣🤣🤣🤣🤣🤣🤣🤣🤣 @ cast iron obsession. My fav is a cast iron comal I got from Aldi makes best corn tortillas and beautiful pancakes. Better pancakes than a non stick pan.

algorithm does it again and gives me an absolute worth while perception on love

My favorite pan is a heavy smoothie. The day I am too old and weak to lift it will be a sad day indeed. If the base of the pan is not smooth, I could see it scratching a glass cooktop. If you are cooking acidic foods, like a tomato sauce, even the most inert stainless steel pan will change the taste. For that I recommend enameled cast iron or, better yet, a modern glass coated All Clad pan made in Germany.

Did you know that food cooked in cast iron provides dietary iron for your blood ❤

11:52 Lord Jesus have mercy… 😍

hummmmmm

Just watching for the cat

My wife and I have 4 cast iron pans anda dutch oven that was gifted to us. We only bought 1 #10, but she had a Wagner #7 and a 10in pan from her grandmother that I had to restore. We cook 90% of our food in our cast iron. we have some stainless steel pots and pans for more asidic foods.

I like the smooth cast iron pan. My smooth Camp Chef cast iron pan is so much best than the new cast iron pan I bought which is not smooth.

These are some interesting anecdotes about your cast iron pan 😏

LoL,the cat looked like it was checking out Your camera set up,You know to make sure You got it correct and all 😆😺😸😹

I hope that feline is called Cat Iron.

That little pan would be great to make a chocolate chip cookie sundae!

According to what I have read, the reason for the rough texture on cast iron pans made now is so that they can pre-season them in an efficient assembly line fashion. I have several newer ones I like, however, I'm a "smoothie" and my favorite frying pan is a UFO I picked up in an antique shop for less than $20. That thing is smooth as butter and super non-stick.