No need fot thermometers. You'll know when its done by looking at it! 😊

Thanks 🌽 yummmm!

I'm here cuz I just got my Lodge last night and I LOVE IT! I had a Staub for FIVE years and every bloody night food stuck like crazy, I'm teary eyed thinking about all the aggravation I put up with that terrible skillet. I found a warehouse deal and bought a 15 inch Lodge tried it out last night and it cooked beautifully! I am never looking back and cant wait to cook more things in my new skillet, It's heavenly!

👍

A cast iron skillet. Oh yeah, he knows what he’s talking about.

“It’s kinda like a women, you need to warm it yourself before you use it” 😂

I like charliesgrumma5388’s comment! EVERYTHING he/she said is SPOT ON! I have one little teeny tiny tip to add… Waaaaay back in the 60’s, my grandmother taught me to always rinse with HOT water, using a stainless scrubber! If/when something is stuck in the skillet, use table salt mixed with a “little” HOT WATER in the skillet to make a paste, and scrub like nobody’s business until “whateveritis “ is completely removed! Sometimes this process requires multiple times if the “whateveritis” is really STUCK! After the final rinse, dry with a cup towel and, using a paper towel dipped in bacon grease, wipe the bottom & sides well! Bacon grease should be a thin coating, NOT wet! The tips charliesgrumma & I have shared have been fully tested over 50 years!❤️💕💜❤️💕💜❤️

I have never had eggs stick like that ,season your pan,

So why not use Peanut Awl?

You don't need to bake it heat on shove top works just as good heat to 375 turn burner off done

Of course, a skillet manufacturer uses vegetable oil for its initial seasoning... Just like you called it. It's cheapo!

How do you strip down cast iron

I like the bacon grease idea better than the cooking oil idea. I will use this man's method from now on

That's excellent I will try it

I might skip a thin coat occasionally, but never repeatedly I use grape seed oil. Love my cast iron, got it from my dad when I was a teenager back in the early 70s.

So helpful for a newbie cast iron owner! Thanks so much.

I was definitely heating up too fast and too hot so greatly appreciate the tips. 😊

Thank you for clearing this up and the super helpful tips about using metal spatulas!

Isaacwhy be like

Looks good.....But how do you even taste the Pork with all that seasoning on it?

You two are absolutely adorable ❤😂 new subscriber right here

I use the Avanti Pro quick strip disc and after getting a smooth surface in minutes I use a 120 grit sander to give it some micro texture for the seasoning to hold on to. Still looks smooth and my seasoning hasn’t failed. Just remember you don’t need to put on a million coats. That’ll lead to flaking. Wipe on oil and wipe it such that it looks like it’s ALL wiped off. It isn’t. Flame it at the smoking point (400° for grape seed oil) for about ten minutes. Decrease heat to around 350° and keep repeating for about 3 cycles. You’re done. I blue my pans if they’re naked before seasoning but after sanding.

I recommend a good sharp metal spatula, the surface gradually gets smoother. My 130 year old skillet has seen almost daily use that way and is smooth as glass.

as a 13 year old boy at 5 am being hungry and somehow screwing up eggs this helped

You gotta sear the steaks after, Medium steak is alright some people like it different so 144 is acceptable. But come on wasted butter and steak man at least sear the damn steak!

Crisco is poison.

Seasoning is carbon buildup.

How do you keep these pans from sliding around on the stovetop?

Idk why, but i instantly trust this gentleman with my life

@0:39 I'm not sure who LOLed more, you or me. Liked and sub'd.

Thank you for the last one. I was trying to cook hot and fast thinking it's the right way but meat always sticks to the skillet. Now I know why.

NEVER USE SOAP AND WATER TO CLEAN A CAST IRON SKILLET! Use a real copper or real stainless steel scouring pad (not the cheap plated pads) and some grease to scrub any stuck on foods loose in the pan and then use a couple paper towels to wipe out the inside of the skillet. Next add a little clean cooking oil (bacon grease preferred) to the skillet and wipe it out again with a clean paper towel to make sure the inside is clean. If the paper towel still has black on it repeat with new grease and wipe it again. Your frying pan is now clean, seasoned, and ready for storage or for cooking. Do not cook tomato dishes in your skillet, and if you cook food that doesn't stick to the pan still give it a light scratch with the pad and some grease and wipe it out and it is good to go again. You can wash the scouring pad in hot soapy water then store it to clean your pan the next time. My granny taught me this in the 1950's and it has worked for me for going on 75 years. I've got 2 of grandma's skillets I still use I'll bet are more than 100 years old and they have never been washed with soap and water, ever. Just scrubbed with a scouring pad and grease and wiped clean. Any germs that may live on the grease in the pan dies once the temperature of the pan rises above 160 degrees in you are a germophobe. If you clean your skillet this way it will always be seasoned perfectly.

I have some lodge cast iron skillets from at least 25 years ago and they are still great.

What's ool? 😅

40 60 grit is max i would do. you need damn texture for coating to stick, it doesn't bond with iron more than 3-4 uses otherwise

Dr. Gundry is a snake oil salesman more than a doctor. I don’t like him at all.

144??? way to ruin a very expensive steak. 130 my man.

I don’t recommend that’s basically motor oil buddy. You need to be using a animal fat I use bacon or beef tallow works wonders without the poison

There was an improvement after sanding. And while it is possible and perhaps likely that the bumpy finish holds seasoning better, that doesn't mean the smooth is going to fail in this respect. It just seems more like an excuse by the manufactures not to smooth it.

very helpful video

I'm 50-some years old, and I was born and raised in a cast iron cooking family. I've had my own cast iron pots & pans while raising my own family over the past three decades. Never had a problem like this strange thing that just happened to me recently: I bought a brand new15-inch Ozark Trail cast iron skillet from walmart. Brought it home, used it a couple weeks, no problem, really wonderful BIG old thing. And then one day, when I had put in the 150° oven to keep some bread warm, I heard a LOUD noise - sounded like a gunshot 😮... figured out within a few minutes that my cast iron skillet had cracked nearly in half. Never seen anything like that in my whole life! Strangest thing.

Had me at bacon

What????….Fill us in a little dude.. like did you even leave the other side in the skillet on top of the stove for two minutes and when did you stick it in and how long in the oven ?. What was all the butter thrown in the pan for?… Either I’m in the first stages of something , fell asleep or you screwed up …

What about using beef tallow, any one has try tallow

Get you a nice pair of poultry shears!

Do not sand your cast iron skillet,season it once or twice a year

Had one of these but unfortunately the space between my burners was too large so the middle of the griddle/grill never got very hot 😢

Take that Crisco and throw it in the trash.

So i disagree with the whole using oil part. Been cooking with cast iron for years. A well seasoned cast iron should already be non stick. You just need to give it a light coat of oil around whole pan when done cleaning it. If your meat is burning you obviously have it turned up to high. Now i use my cast iron mainly for steaks so i do use olive oil. But for those more conscious of their health its not neccessary.

I wonder how many heads exploded when he put dishsoap on the pad......😂😂😂