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How To Cook With Cast Iron

How To Cook With Cast Iron

– [Narrator] We use cast
iron skillets all the time in the Tasty Kitchen for a
million different reasons. They’re virtually indestructible,
they last forever, and unlike a lot of things
you’re gonna have in the kitchen, they actually tend to get better with age. People are often a little
bit intimidated by cast iron, thinking it’s, you know,
very hard to deal with or hard to clean. It’s actually really easy, you just have to know
what you’re looking for. So, seasoning is a process
you want to go through even if it’s new or you
have an old cast iron that was passed down to you. Often when you have a new
cast iron and there’s been any water that’s left on, they’re really susceptible to rust. We’re gonna help you figure
out how to prevent that from happening and how to clean that off. So we’re gonna start by
getting some steel wool. Whether it’s knew or has
a bunch or rust on it, we’re just gonna scrub
it down with steel wool with a mild dish soap and
just get it down to its kind of base layer. The way that cast irons are made, it’s all kinda one piece
and you can’t just season the part that you cook with. You want to season the entire thing. While we’re here we’re just
gonna keep scrubbing along all of the sides, on the
back of it, turn it over, get the handle. Once you’re happy that all the
rust and or gunk off there, you can go give it a
rinse under hot water. And either use one of those
non-abrasive scouring pads or the tough side of a sponge. Just do another quick go around, making sure you got every nook and cranny. A good rule to remember whenever
you’re dealing with cast iron is water will make it rust. We always want to get it as
dry as possible before we store or move onto the next step. So because of that, we’re
gonna dry it off with a towel and then you’re gonna
put it onto your stove and turn it on. And let all of that excess
water, any extra moisture, boil off. Once you’re happy your
skillet is bone dry, we’re gonna take it off the
heat and start our seasoning process with a thin layer of oil. The new standard is that
flax seed oil is the best oil for the job. It actually drys the hardest
and creates the best non-stick, longest lasting seasoning. The only downfall is
it is pretty expensive and if you don’t want
to spend that much money or frankly, you just don’t
have it in your pantry, canola oil will work just fine. A little background on your skillet. The surface is actually porous, which just means there’s kind
of small holes or pores even that we kinda want to
fill up to make a nice, smooth cooking surface. So once we have this thin layer
of oil all over the skillet, we’re actually gonna do our
best to wipe it all off. There’s enough oil that has
soaked into those open pores. So take the clean side of your paper towel and rub off as much of the oil as you can. One of the biggest problems
people have is they don’t wipe off enough oil and they
have too thick of a layer, and then it comes out of
the oven very sticky still and not giving them the
result that they want. So you’re gonna put your
cast iron in your oven on the highest temperature it can go, between 450 and 500 degrees. So this process is gonna
take about an hour. The reason we need our oven
so high is that we actually want to take the oil past its
smoking point so that the oil actually starts to breakdown
and bond with the cast iron. So if you’ve ever taken our
your skillet and it’s still kind of brown and sticky, it’s probably because your
oven wasn’t hot enough. So after an hour, you can turn
off your oven and let it cool in there. The result is a hard glassy
layer that we’re looking for that helps make our cast iron non-stick. So, intro to cooking with cast iron. You actually really do
have to pre-heat it. It doesn’t necessarily heat evenly, but it keeps the heat really well. So just take your time, heat
it on a low to medium heat. This may take five to ten minutes. Because cast iron is such
a great conductor of heat, if you actually just
carefully hover your hand over the bottom of the skillet, you can feel when the pan’s ready to go. A lot of people are confused. You know, they did all the seasoning and their food is sticking to the pan. Usually that’s because
they’re putting cold food in a cold cast iron pan. One reason to get a cast iron
skillet really is to sear things like meat. So another things that people
are maybe confused about when they’re cooking with a
cast iron is they tend to wanna just move the food around a lot. And actually what we’re
trying to do here is build up a nice caramelized crust. So when you put any meat
in your hot skillet, just leave it. Let it cook. When you see the kinda brown
crust forming on the outside, that’s when you know it’s ready to flip. So if you’re trying to lift
up your steak and it just will not give, it’s probably
just not ready yet. The meat will self release
when the crust has formed. Why we love using cast
iron skillet for Tasty too is because you can start
something on the stove and finish it in the oven. So you oven here that you
can’t cook acidic foods in a cast iron skillets. However, if you have a good
layer of seasoning on there, that’s totally fine. You don’t want to do a ton of, you know, a big tomato sauce or a
bunch of wine or vinegar, but a little bit’s not really
gonna kill your seasoning. Don’t be afraid to roast
things like tomatoes in your cast iron skillet. The great thing about being
able to cook with something on the stove top and finish it in the oven is you just have a lot more control. You can get a nice layer of
caramelization from a high heat on the stove and then finish
something cooking in the oven on a much gentler, radiant heat. So when you’re cleaning your cast iron, you want to hit a sweet spot. If it’s cooled down too much, the food will adhere and
really stick to the pan. And if it’s too hot and you
put it under cold water, you can risk it cracking. So you want to wash the pan
pretty soon after you use it. The most gentle way to clean
your skillet is with hot water and salt and a non-metal scouring pad or the rough side of your sponge. The salt works as an abrasive
and helps to scrub off any food that’s on there without damaging the seasoning at all. Once you’re happy that your pan is clean, give it another towel dry and
then let it completely dry off either on the stove or in a
warm oven just to make sure there’s no lingering moisture. And that’s gonna protect it
from rusting in the future. So last thing, we’re gonna
put a protective layer of oil on the skillet before we store it. Carefully with a paper towel, rub that all along the inside. Turn up the heat until the oil is smoking, then turn it off and let
it cool on the stove. The reason why we want to
take up to the smoking point is so that the oil doesn’t turn rancid. Cast iron skillets may
seem like a lot of work but just follow these simple
rules of seasoning and cleaning and these pans will last you a lifetime. It’s like loving a good woman. The more you give, the more you get back. (laughing)

100 thoughts on “How To Cook With Cast Iron

  1. Thanks this was a great video I only cook with cast iron now . You should do a video on how to make and get eggs to not stick in a cast iron pan

  2. Did. Not. Work.
    I don't have flax oil so I used canola. It filled my kitchen with smoke and destroyed all my previous seasoning, leaving a thin layer of charcoal where it had been heated, "Beyond the smoking point."
    If you love your pans, and your lungs, Do Not Do This.

  3. I tried this out. I keep scrubbing and getting a brownish/grey on papertowel when wiping it down; is this OK? is it ever going to get totally clean? I scrubbed it pretty good and now I'm doing the smokey oil thing to season it. I just don't know – is it always going to have some residue left on it that'll look a little dirty when you wipe it, or am I not getting all of it?

  4. The best thing about this video is that Ribeye steak, the worst is having to clean and season the pan afterwards which is about 15x the times it took to cook that steak…LOL.

  5. I took one I got from goodwill out to the garage and completely smoothed out the bottom with an angle grinder and then seasoned it.
    Flipping eggs without a spatula.

  6. this makes it seem like it’s hard. it’s really not. i don’t do any of this and mine works fine

  7. te salt scrub is complete bullshit. just whatever you cook, immediately spritz pan with cold water(wont crack) and wipeout with rag or papertowal. the cold water shocks the iron and releases the carbonized food particles.

  8. Teflon pans are like a good hooker; they are fast ,fun and low maintance… but sooner or later your dicks gonna fall off

  9. I like how her pan drying method was 1) dry with towel 2) place on hot burner 3) sprinkle additional water in pan to show how neat it is to dry it on the burner instead of just using the towel that already dries it just fine by itself in the first place.

  10. Spectacular !!! but after watching this video …..
    I invite you to watch in this other video: https://youtu.be/NJe2hQytlaA (with subtitles)
    An Easy and Fast method to prepare a grilled, tasty and nutritious narrow steak.

  11. Why is she laughing at her last remarc. One time a chick came on my face pretty hard, so she is right! I gave her a lot.

  12. I'd be so scared to it in the oven omg
    and also did anyone else hear Alix at the end?
    "It's like a woman: the more you give the more you get back"

  13. I love videos like this. Very good production. Good camera. Good angles. Good music. Timing & editing is perfect. Narration is clear and concise. This is a perfectly crafted video.

  14. "It's like loving a good Woman, the more you give, the more you get back" ….: Women laughing their asses off in the background because even they know that is a complete crock of shit. 🙂

  15. Nice video. It's not as hard as it sounds though. I use mine often and just wipe it clean with a paper towel as it is very nonstick.

  16. The seasoning and cleaning are correct. But you’re using way too much oil cooking the steak, and your juvenile ridicule of love at the end will bite you in the ass very soon.

  17. Watching this video for the second time still to hell with cast iron too much work what the freak is the point, and wasting electricity for an hour.
    Smoking point oil which I heard causes cancer of some kind.
    This freaking sucks.
    They should Outlaw these.
    And wasting electricity after I cook.

    Oh no we have to pay attention to when we clean it all so what else do you want.
    Honestly to hell with cast iron pans.

  18. Best condensed primer guide on cast iron skillet! Well done! Watched a few videos on this subject and this is the most helpful one! All you need to know on the subject to get started!

  19. I love the process of "babysitting" my pan. It is the same as cleaning the car, giving it a shine, which some people like a lot. Taking care of your tools is a very satisfying thing. It also gives a very palpable feeling of time slowing down, it reminds of better, simpler times, when people had all the time in the world to … scrub their pan. So I make the time and enjoy it a lot.

  20. DO NOT BE DISCOURAGED!!! I dont do ANY of that and I have had mine for YEARS. I use cooking spray on it for non-stick all of the time. I love it. I also bring it camping BOOM RIGHT ON THE FIRE , BITCH!!!

  21. My mom bought me a cast iron pan as a gift when I moved out. I love that lump of metal, I take the worst care of it but it works fine. In fact I think it's still sitting on the stove with last night's dinner residue still caked onto the bottom of it.

  22. imagine seeing this video from an area like africa or peru and thinking how americans waste water for a piece of metal.

  23. I'm with you on most points. I don't use flax oil and when seasoning, I do multiple applications exactly like you did.
    Good tutorial. Loved the last line.

  24. After a long day running around kids 9-6 and getting home by 8 at nignt…I personally understand this may not be ideal for me😪🤷🤦

  25. Hav a 10" flat cast iron cook eggs,patty sausage and potato Patty for a Harvey cheese Mcmuffin.clean I just put a little hot water on flat pan no heat but residual heat..boils for a few seconds and then cleans very easy..I just use butter to cook.

  26. Spend a long time trying to rub off all the oil you put on. Been using cast iron for 25 years. The biggest draw back is a recipe that requires lowering the temp at a certain point. The temp of the pan just doesn't lower fast and will retain all that heat. I love my cast iron but it's not for everything.

  27. I think the video is a bit misleading in that if you wipe your skillet with a damp towel no soap and season with oil after every use you'll be fine. That's the problem with these dam youngins they want food to cook itself. Restaurants love you people. The reason you would do all this is because nothing cooks and or tastes as good as when it's made with a cast iron skillet. If you love food you are committed to your process.

  28. The comparison to loving a good woman was spot on! Thank you for the tips. I prefer my cast iron but wasn’t aware of all the tips you shared. Thank you again.

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