Cast Iron Skillet Tips You'll Wish You Knew Sooner

Watch the video to see the cast iron skillet tips you'll wish you knew sooner.
#Skillet #Cooking #Tips
Preheat it | 00:00
Keep it seasoned | 1:14
Scrubbing is OK | | 2:14
Rust removal | 3:02
Bake it in the oven | 3:57
Thaw frozen foods | 5:00
Remove that stinky smell | 5:25
Tips for cooking acidic foods | 7:39
Double up | 8:36
Don't overheat it | 9:17
Beyond repair | 10:20
Read Full Article: www.mashed.com/345569/cast-ir...

[@MashedFood]

Do you have any tips for using cast iron skillets?

[@caviestcaveman8691]

Yea when preheating cast iron flip it upside down so you won't warp the bottom over time. Coarse salt and leather will clean all hard stuck food and no scratches

[@WastrelWay]

Wipe it out with newspaper after using it. Paper towels cost money; never buy them. Do not use soap or detergent, but clean out further with a plastic scrubber or brush and plain water, or for difficult jobs, a wooden spatula as described below. To "season" the skillet: put in oil over low heat, and use a flat-ended wooden spatula to scrape the bottom. After you get tired, wipe it out with newspaper. This takes many repetitions. The idea is to gently and gradually wear down the bottom to a smooth mirror finish. Never use a metal scrubber except to remove rust and start over, and never use metal utensils.

[@goldencalf5144]

Use regular dishwashing detergent for easy cleanup. It won't remove the seasoning. Rinse off the soap and dry thoroughly over the stove. Then apply a thin layer of vegetable oil, wiping off any excess. Done.

[@familyjay5636]

They're great weapons. Cartoons have taught me this.

[@annek1226]

After cleaning with soap and water, dry it on the stove till all the water evaporates, wad a sheet of wax paper and wipe the inside of the pan. I have done this after every use as did my mother! I am 74.

[@RobertMcCune007]

Grapeseed oil bake 1 hour at 450 degrees then let oven completely cool down remove pan re-oil very light coats bake at 425 for 1 hour let cool. Remove from oven then repeat at 400 degrees. Your cast iron is well seasoned. some people say to repeat four times, but I find three times is good. I guess it's preference. I do not use soap on my pans if I need to clean it do it while its hot it will be easier than when cool. I sometimes use sea salt with a half of potato to clean my pan or a chain mail designed for cast iron. Never use metal utensils. Use wooden instead it will not hurt the pans seasoning like metal will. Oh, and just an FYI you I never use veg, corn or sunflower oil only Grapeseed or avocado they are both high heat oil and better for the pan. (Never put cold water in a hot pan you might crack it)

[@kimberly1567]

Great and efficient video full of accurate info. I have used all my cast iron for many yrs but have purchased a couple of carbon steel skillets previous 3 yrs and find my cast iron usage has probably decreased 95%. Carbon steel has most of the cast iron properties with a couple of added benefits. Avoid any carbon steel pan that has the center bulge to allow for heat expansion that leaves you with a moat inside your skillet (dry center with oil surrounding the edges). The Lodge's do have the unwanted moat, other brands don't.

[@krisfrederick5001]

I know they can also serve as self defense

[@maxmara9864]

You killed player pubgnoob123 with pan (1 kill)

[@cillaloves2fish688]

Ha! U made me laugh!!

[@antonboludo8886]

Yes, they make good weapons.

[@davespada3285]

Love my 20 year old cast iron skillet. Never use soap in it. If it's too stuck on put in the oven on high for 20 minutes and anything will come off. My preferred oil for cooking in the skillet is bacon grease !

[@withouta315]

I use my grandmother's cast iron. It is at least 75 years old.

[@davespada3285]

@@withouta315 you are so fortunate to have an heirloom like this

[@kimberly1567]

You can use soap in a seasoned cast iron pan. I have successfully for many yrs. That is an old folklore past down through the ages from back when soap was made using lye. Lye would remove seasoning. Todays soaps do not.

[@MichaelOKC]

I also prefer bacon grease! Other than the initial seasoning, it's also what I season the pan with as much as possible.

[@Ilostmypick]

If you ship cast iron, please treat it like glass. Wrap it up! It's fragile. I've seen a lot of pans ruined because they just threw them in a shipping box and sent them out without padding.

[@johnmine5609]

I rescued a Wagner 12b 14 inch skillet that had been left outside over a year used a fine wire cup brush on 4.5 inch angle grinder then seasoned with 5 coats of crisco

[@farstrider79]

I've done that with five pans so far, it's fun watching the rust fly off. I use a brass brush so it doesn't damage the iron.

[@TheCynedd]

I have a great deal of cast iron cookware (oldest being 55+ years old). All pieces have been well cared and regularly seasoned so my skillets, pans, kettles and pots are as non-stick as some Teflon® cookware.

[@erickchristianson5416]

Yep. Old is awesome! I was bequeathed a pan that is said to have cooked a meal for Joe Kennedy and his family, and also FDR before he was President. It is a dream to cook on, and easily over 100 years old. With that on mind, i have purchased a pan for each kid when born. I refinished to bottom of each with a power sander, and cook on them almost daily. When they are grown, each will start out with a perfect pan, and the skills to use it and keep it nice.

[@sc3906]

Great video

[@ragingmonk6080]

If I make cornbread, biscuits, pizza, etc... in my iron skillets. I place oil or butter in the pan and place it on the stove top. Turn the heat on low for about 5 minutes. I do not bring the pan to baking temps. I just get the pan warm enough that the cold dough or batter is lifted a little by heat barrier. Cold batter / dough on cold iron may stick. Top will be done before middle / bottom. Cold batter / dough on a hot pan that is lubricated shouldn't stick but the bottom will be over cooked before the middle and top is done. Just give the iron a little head start (5 min, low) you shouldn't have sticking and still still load it in the stove without a glove.

[@greatwhiteape6945]

If there is a mess that water won’t remove, then burn it out in the hot oven. I’ve been using Dutch Ovens and pan for years, including the Boy Scout. Once season, never scrub with a metal copper pad, gently.

[@ALCRAN2010]

Never scrub w a metal copper pad? Or do scrub w a metal copper pad gently?

[@greatwhiteape6945]

Let the pan cool before washing or it could warp.

[@kevinmael3862]

Or use boiling water on a hot skillet.

[@corbeau-_-]

@@kevinmael3862 that might still warp it, though the chance is lower. The water still relatively is very cold, depending on how hot it is ;)

[@TheRchrishyatt]

I clean mine hot from the stove under hot running water....using a scrubbie. Of course that is not the same as getting the pan as hot as possible and then putting it under hot running water....I wouldn't chance that. Have not had any problems with this method. I own 5 cast iron pans/skillets.

[@kevinmael3862]

I have a fairly new skillet I have been seasoning for the past few months. It's coming in tiger striped but gradually filling in.

[@Renigade16]

The quickest and most though way to get a full seasons that I've found, is to fry something in it. Your covering the a good quarter of the pan at least in oil and then cooking it. I fry chicken tenders in all my cast iron pans and I'd say after the 2nd time I've got a nice layer that eggs don't stick too.

[@kevinmael3862]

@@Renigade16 I cook/bake several times a week and use grape seed oil to season. It's basically non stick.

[@johnmine5609]

if you get and rough surface on seasoning use 220 or finer wet/dry sandpaper to even out the surface with some water in the pan and reseason

[@madbug1965]

I periodically burn off the built up grease on my pan. I throw the pan into a fire. When the fire has died and the pan has cooled down, l wash and re-season the pan. I probably do it about twice a year.

[@withouta315]

The last resort to remove rust is to take it to a body shop and ask them to sandblast it. I have had this done with a disco grill I found in a junked-out house and have been using for years now.

[@marthalucas1221]

My family used shortening to season cast iron pans, never oil ( residue can turn rancid and affect taste of food.). Also, acidic foods can ruin the seasoning.

[@windermere2330]

Like Crisco?

[@mrbilly5235]

1. Shortening goes rancid. 2. If you have residue on your skillet after seasoning, you didnt season it. 3. Acidic foods can harm it but its minuscule, and doesnt matter if you have a well built up seasoning.

[@jovanweismiller7114]

I've got two skillets and a dutch oven. I don't know what I'd do without them. Now I just need to get a griddle!

[@MrBullet888]

I picked up a new Lodge griddle a few months ago and love it. Seasoned 3x and it's non stick.

[@kimberly1567]

Griddles are now available in either cast iron or carbon steel. The steel will cost more but i definitely recommend. I own a cast iron Lodge (available in 2 sizes) that I often carry camping. I have sort of grown to find griddle cleaning almost isnt worth the headache compared to just using 2 skillets. Skillets allow you to boil water for pan clean-up where a griddle doesnt

[@greatwhiteape6945]

Also the iron releases iron into the cook. This is very beneficial for women. When everyone started using aluminum pans, women started having problems..

[@olamideomotayo-akeju6350]

Hi... I have been looking for how to go into cast iron business. What i mean is buying and selling. Have got any ideas of where i can purchase in wholesale?

[@fuccyofeelings8718]

Let me see these tips on using a cast iron skillet. I have a general idea since ive been cooking since i was 10 and im 31 now

[@otas9398]

i use lard or avacado oil to season my pans

[@laureen96]

If you season them right, They are by far the best it would be great to plan menus

[@nomad90125]

Always use good quality stainless when cooking acidic foods or fish. Every thing else goes in my skillet.👍

[@angeloup]

Wow two "tips" 30 seconds of commercial. Repeat. Used to like this channell but almost 18 minutes to watch a 9 min video. Thanks I'll find a real article for tips

[@greatwhiteape6945]

You only use soapy water only once. Continue and the iron will soak the soap into the iron. You’ll taste soap. Burning out removes sticky stuff works.

[@christopherestewart]

If you’ve properly seasoned the pan, it will have polymerized (like a plastic) oil all the way around. Modern soaps don’t have the lye that used to damage cast iron pans. I’ve been using liquid soaps like Dawn for decades on my CI and have never developed rust.

[@markabrice]

I would never use a chain mail scrubber on a seasoned pan--it can remove the seasoning. I also don't like the oven seasoning method; tried it, and wound up with a sticky pan--no fun to undo. I heat the oiled pan just up to the smoking point on the stovetop. then remove from the heat and wipe off excess.. Works beautifully, and doesn't heat up the kitchen nearly as much as running a 400 degree oven for 30 minute. I season after every three or four uses; in between I just wipe the cooking surface with a bit of oil before putting it away.

[@jordanharris6736]

If chain mail is removing your seasoning you're not seasoned right, and based on what you just said I see why 😂 if your pan is sticky that means you used way way way too much oil

[@JacksonWalter735]

If you are restoring an old cast iron cookware, remember to test for lead poisoning! Many people forget to do this

[@schechter01]

How do you test it?

[@JacksonWalter735]

@@schechter01 there are a few ways but I use lead check swabs. I find that the 3M brand are usually pretty accurate since they sometimes change colors to indicate that there's lead when some other brands don't. They are a little expensive (an 8 pack at around $20) but it's better to be safe than get lead poisoned. Most antique cast iron pans that I find usually don't have any traces of lead to begin with (only 1 out of the 16 pieces that I've picked up) but you don't know where these old cast iron pieces could have possibly been. I didn't even know there was a chance of getting lead poisoning with old cast iron until it happened to my family. I bought a vintage BSR cast iron skillet off Facebook marketplace, put it through a lye bath to remove all the crusty bits, and got rid of all the rust on it before seasoning it. A few months later at a check up, everyone in my house had traces of lead in their system. After using the 3M LeadCheck swabs, we eventually found that the old BSR skillet had lead in it.

[@Machster10]

Lead was never intentionally added to any cast Iron cookware. There is no reason. What you might have detected is a pan that was used to melt lead for sinkers or bullets.

[@JacksonWalter735]

@@Machster10 so you want to risk lead poisoning by not testing any antique pans you obtain?

[@robertward553]

You explained how to clean with different tools and always showed soap pictures not needed.

[@codycampbell2167]

The only actual tip this video gave was fish, but if you use cast iron a lot you know you gota have a fish pot it’s the only one you wash with soap, and the only one you cook it in.

[@rixille]

That thumbnail looks like a bunch of giant Eukaryotic cells being roasted on a pan.

[@greatwhiteape6945]

Cooking a cake, yellow with peaches, chocolate with cherries is great in a Dutch oven, put on bcoals and watch for burning!

[@Sibes3]

I'm too lazy to scrub so throw mine in my self-cleaning oven to remove rust before seasoning.

[@jordan1982]

I have a lot of iron but definitely keep stainless for anything acidic. Toss the Teflon and stick to the materials strengths.

[@fredwiley3731]

I hate the stuff. I have an oven full of it. Too heavy. Contrary to the myth, it does not heat evenly. If you have your grandmothers, it might be nonstick but the new stuff is hard to season and get nonstick. Just my opinion. Some good advice here, though. My older relatives always threw the pan in the sink and washed in hot soapy water but that was after years of seasoning. It does make great cornbread, though.

[@kevingriffith598]

I would get mad if soap was used on my cast iron. Scrub with as hot water as you can handle. Then sterilize by boiling water in it. Pour out and re-season it while hot

[@ccccclark2605]

Too many commercials. 🤪 Will go to another site.

[@emmgeevideo]

Matt Laurer?

[@MrEtherShot]

He showed me his wiener not even Nathan’s

[@culperjr.122]

I only use cast iron

[@bobtawilger359]

Like I would believe anything from the today show!

[@goldwinger5434]

A crack isn't the end of a cast iron pan. A good welder can weld it.

[@MJorgy5]

All the soap on these cast pans is making my skin crawl.

[@kimberly1567]

You can use soap in a seasoned cast iron pan. I have successfully for many yrs. That is an old folklore past down through the ages from back when soap was made using lye. Lye would remove seasoning. Todays soaps do not.

[@WastrelWay]

@@kimberly1567 I suppose that is true. But your usual kitchen dishwashing cleaner now is not soap but detergent, which is supposed to remove oil and grease from surfaces. What is the seasoning on a cast iron pan but a baked-up surface of oil or grease? I'll stick to the old ways, and you stick to yours.

[@villadskruse5870]

@@WastrelWay The oil is polymerised and won't come off. But you do you.

[@xcoachkim]

Move it around the heat source? God who has the time?

[@kimberly1567]

Anyone rushing to cook that has very limited time really can't appreciate the true nuances of CI

[@caviestcaveman8691]

Flip the pan upside down on the heat source you heat evenly and don't warp overtime these people don't know what they are talking about

[@scotthullinger4684]

Just like I thought: Cast iron is more trouble than it's worth.

[@user-fs7df1xg9v]

vocal fry is hard

[@paulamills3150]

No soap!!!!!!!!!!

[@judypeterson1393]

The judicious ellipse prospectively cause because emery broadly include except a invincible law. discreet, blue-eyed snowstorm

[@kingmyleack5729]

1st

[@mrsaintsfan4705]

Congrats

[@krisfrederick5001]

Say something next time

[@mrsaintsfan4705]

@@krisfrederick5001 are you talking to me?

[@larrycleary9987]

Sorry I'm a bit hard of reading ...!

[@aimeeeeetran]

This voice over woman really does not like fish

[@hanscrou8733]

the mentioning of huff post,,,,, yeah, im out.

[@RC-wb7od]

Soapy water to clean a cast iron? Are you out of your freakin mind?

[@markabrice]

Warm soapy water doesn't hurt the seasoning at all. The polymerized oil that makes up the seasoning is quite hard.

[@keisreeman]

Yawn, yawn, yawn. This has been done to death.

[@kamharmon2463]

Kosher salt? Why? Is cast iron Jewish or something? What does a priest's blessing do to the salt to make it better than any old regular salt?

[@MStrickkk]

No chemicals to grind into the pan.

[@kamharmon2463]

@@MStrickkk So a priest's blessing removes chemicals? Uh, salt is a chemical and there is no difference, chemically, between regular salt and salt blessed by a priest. I don't get it.

[@MStrickkk]

You keep bringing up a priest. The term Kosher has a few different meanings. I'll let you google the meaning of Kosher pertaining to food yourself because you're clearly here to troll and argue. Have a great day.

[@markabrice]

... you'll wish you HAD KNOWN sooner. C;mon, guys,

[@christopherg7551]

baking it 3/4 times? ridiculous. its an old-school pan treat it accordingly. use lard or tallow, olive oil if you must. bake some sugar on the surface, sugar has lots of carbon in it. bake it slowly over a low heat. cook whatever you want but at a low heat. nothing will stick. same for french style steel pans. just use it and never use polyunsaturated oils. clean while its still hot, dry it with a rag. done

[@mrbilly5235]

Sir, do you smoke crack?

[@LivE-cs6cd]

The woman’s voice in this video is too high pitched. It hurt my ears. I had to turn the volume down so low I couldn’t hear. I ended up watching this in closed captioning with the volume off. Get a new narrator!

[@dpelpal]

Totally useless information stolen from other websites! Trash, garbage, my last time visiting.🤷‍♂️

[@umamizaddy]

Soaking in a lye bath or electrolysis tank are the best ways to strip/restore cast iron. Don't listen to the garbage in this video.

[@cefarther3945]

Just wash it with Castille soap you've put in a bottle of water--no detergents, no problems with the seasoning, get that smell out fast.