14 Interesting Facts About Cooking With Cast Iron Cookware

14 Interesting Facts About Cooking With Cast Iron Cookware


14 Interesting Facts About Cooking With Cast
Iron Cookware According to WIKIPEDIA, cast iron pans have
been used by chefs for the past 2000 years. Cast iron ovens and cauldrons have been in
use for so long, perhaps we have lost sight of their amazing properties. And who better to rediscover your love for
cast iron pans with than your Bestie? Keep watching and we can do it together. But first, why don’t you go ahead and subscribe
to our channel then click that notification bell too. That way, you’ll always be up to date on all
sorts of lifestyle tips, health tips and fun facts from your Bestie. Let’s switch focus back to the cast iron pans. Have you ever used a cast iron skillet or
pan? No? Well ‘cast’ away your preconceived notions,
because, by the time you finish reading this article, you’re going to want to purchase
a cast-iron pan of your own. There really is no substitute for a meal prepared
on one of the oldest pieces of kitchen cookware around. The robust nature of the iron pan will usually
last you an entire lifetime and it truly is the right way to cook food. Or at least, that’s what humans have believed
since early history. Let us take you back to the year 680, where
we as humans first mention the term “cast iron” in English. It was in reference to a kettle, but eventually,
people started using cast iron pots for cooking. Why would our ancestors choose this certain
type of metal for their ancient cooking? According to WIKIPEDIA, it was because of
their “durability and their ability to retain heat evenly, thus improving the quality of
cooked meals.” Listen, things don’t stick around for 1339
years for no reason. Clearly, the generations before us knew the
power of the cast iron skillet and passed down that knowledge to their children. Then they did the same to their children and
so on. The point is that now, in the present, we
can enjoy all the wonders of the cast iron skillet. So, do you have a cast iron pan hiding away
in your closet somewhere? How about in your grandmother’s cupboard? Is there a cast iron skillet or pan that has
been in your family for generations? These beautiful things are a real cornerstone
for any kitchen. Many prestigious chefs might argue that it’s
one of the only pans you’ll ever need. The following fun facts about cast iron skillets
and pans will give you a renewed appreciation for them. 1) Versatility. Cast iron pans can be used in virtually any
cooking situation. They can be used to prepare meals inside your
stove, on the stove top, on your barbeque, and even over a roaring fire. The people at MONTANAHOMESTEADREADER.COM tell
us that if you want to cook over a fire pit, simply put the pan over some coals. Add more coals for higher heat, or fewer coals
for lower heat. 2) Health Benefits. Believe it or not, you can add more iron to
your immune system by eating food prepared with a cast iron skillet. The researchers at the AMERICAN DIETETIC ASSOCIATION
have reported that cast iron pans can release healthy amounts of iron nutrients into your
food. Anyone with an iron deficiency might want
to consider cooking with some cast iron. Cooking in a cast iron skillet really is the
only right way to make food. 3) It’s Non-Toxic. Unlike pans with cheap Teflon skillets that
are made of lower grade metals, cast iron pans are made of solid iron that will not
affect negatively any of your foods. Although non-stick pans are far more advanced
and perfectly safe to use, they might not have the same durability of a cast iron. 4) Seasoning Your Pan. An important aspect of cast iron skillet care
is what is called “seasoning”. This cookware tends to gather a lot of rust,
so seasoning your pan is imperative to its continued survival. Luckily for us, a seasoned pan is something
that’s easy to obtain. In fact, it’s a 4 step process described to
us by the experts at top10homeremedies: Step 1. Scrub your cast iron pan with soap and water. Make sure to get all the little nooks and
crannies. Then, let it dry completely. We’re talking the Sahara Desert dry. Okay, maybe not that dry, but you know what
we mean. Step 2. Drizzle a bit of vegetable oil onto your pan. Spread it around so it creates a layer of
oily protection. If you have it, use flaxseed oil, because
that’s what’s recommended. Step 3. Start the oven and turn it to 375 degrees
Fahrenheit. Then, place your cast iron skillet upside
down in your oven. Step 4. Bake the pan for 1 hour, then let the pan
cool in the oven. After that, your cast iron skillet should
have a brand new layer of non-stick, non-rusting protection. Keep in mind: you want your cast iron skillet
to have a black somewhat matte surface, that’s when you’ll know it’s good and seasoned. 5) It’ll Get Better. Maybe you’ve bought a cast iron pan halfway
through this video because you thought “wow, this is amazing! I need one of those to finally cook the right
way!”. Then when you bought it you noticed that your
food was sticking to the pan. Don’t panic, this is normal. The cast iron skillet tends to get better
over time when it’s more seasoned. Our recommendation– use it for every meal! 6) It’s Easy To Clean. This is one of those fun facts that speak
to the convenience of the cast iron skillet. Believe it or not, you don’t even need soap
to clean your cast iron. Unless of course you haven’t properly seasoned
it or maintained it for a while. All you need is an abrasive sponge and hot
water to clean off the debris from your cast iron, say the people from THEKITCHN.COM. Sounds like a plan to me! 7) Use Salt. Hate to harp on the cast iron skillet cleaning
for too long, but another great tool to clean your pan with is salt. Using salt to get rid of grease on your pan
is considered one of the finest cleaning methods for cast iron skillets. While the pan is warm, sprinkle some salt
onto it then add some water. Use a sponge to scrub the surface of your
pan, then let it dry on the stove. After that, your pan will be spick and span! 8) Metal utensils. Have you ever been yelled at by your mother
for using a metal spatula to flip your eggs? Well, grab her a cast iron skillet and ease
her worries. Author J. Kenji López-Alt lets us know that
metal utensils are fine as long as we’re not trying to deliberately scratch the skillet. See mom? J. Kenji López-Alt lets HIS kids cook with
metal spatulas! 9) Durability. As mentioned before, cast iron pans are extraordinarily
durable. One pan could last several generations in
a single family. Unless it’s given way due to improper care
over the years causing oxidation and rust, a cast iron pan should last you several lifetimes. Even then, if your cast iron pan has some
rusting, it’s usually easily removable with a good piece of steel wool and some elbow
grease. 10) The Two Deadly Ways. While the cast iron skillet is world renowned
for its durability, there are still two ways you can destroy or eventually break down the
legendary cookware. First, if you don’t season your pan ever,
it’ll start to deteriorate. Second, if you get the pan very hot and immediately
dump water onto it, it’ll start to form cracks. Which, last time we checked, is not something
you want in your cookware. 11) It Maintains Its Heat. Unlike other pans, once a cast iron pan is
hot, according to WIKIPEDIA, it is a very slow conductor of heat. Unless you try heating it up too quickly,
a cast iron might have some spotty areas that get too hot, however, if you slowly raise
the temperature of your cast iron, it will cook your food perfectly, the right way. 12) The Are Relatively Inexpensive. Unlike other professional cookware that might
set you back hundreds of dollars, a good ol’ fashioned cast iron pan won’t cost you more
than a couple hours pay in most parts of the world. They are also readily available, including
hand-me-downs from your own family, in which case, the cost is usually free. 13) Your Meals Taste Better. The cast iron pan expert and KOSHER.COM author
Toby Vogel says that a good cast iron pan “adds a depth of flavor that no other cookware
can.” In other words, it’s pretty safe to say
that a steak cooked on a well seasoned, well maintained cast iron skillet will taste far
better than something cooked on your run-of-the-mill skillet purchased from your local department
store. I’ll say it once and I’ll say it again–
cast iron skillets are the right way to cook food. 14) There Can Be Only One. Here’s a fun fact about cast iron skillets
– The Lodge Manufacturing is the only major cast iron cookware producer in all of the
US! Most of the other cast iron pots and pans
are made in Asia or Europe. Uh oh, looks like we’re going to start a debate
between cast iron lovers! What do YOU cook with, American or Foreign
made cast iron? That just about wraps it up! What do you think about cast iron skillets? Are there any fun facts about cast iron pans
that we missed? Let us know in the comment section below everything
we missed about this legendary cookware!

52 Comments

  1. What do you think about cast iron skillets? Are there any fun facts about cast iron pans that we missed? Let us know in the comment section below everything we missed about this legendary cookware! If you enjoyed this video, please give it a like and share it with your friends! 😊

  2. First one to comment on this video I think is really good so I will get it it sounds like all the parts that somebody will have throw them all away and get one for your life and I won't be this cast iron I
    t will be perfect

  3. My now late grandmother used to use cast iron pans all of the time. She had 2 of them that she always used. But my mother doesn't use cast iron pans. Like her mother did. Mainly because of the fact that we have a glass top stove. And the kind of glass top stove we have. That it was recommended by the manufacturer that cast iron pans should not be use on their glass tops. And even if could use them. My mother who does most of the cooking. Is very afraid to use one on a glass top stove. So we use ceramic and Teflon coated pans instead. Yes I know all the dangers about cooking with Teflon. But we don't use them all that much. Which is why we use the ceramic coated pans instead most of the time.

  4. All I use is cast iron skillets. It can be a pain with maintenance/re-seasoning sometimes, but I like old school stuff like CI and will not use teflon.

  5. I,ve purchased neglected cast iron from garage sales, and place them upside down in fireplace to burn off crusted remains , they get red hot so be careful when they cool they become virgin cast iron season and go!

  6. Couple corrections:Cast iron cookware was invented in Asia, Lodge is not great since they have 'over done it' with thickness causing it to be way to heavy to use safelyt actually causing a danger. The best cast iron is still made in china , cruise thrift shops and yard sales for the oldies but goodies.
    2. To remove rust just DIP it in white vinegar than wash. Cleaning with a plastic scraper or a nylon scrubber with coarse salt is easy.

  7. I am sick and tired of hearing about that stupid flaxseed oil being pushed as the greatest thing ever for seasoning cast iron. I tested the flaxseed seasoning a few years ago, and have photographic evidence ( https://imgur.com/gallery/9ij7n ) showing flaxseed oil is no better or worse for seasoning cast iron than a typical bottle of vegetable oil, or Crisco, which is my preferred substance for seasoning cast iron. P.S.: You did notice at least half of your cute clip art icons for skillets in this video are shaped like non-stick pans with plastic handles and fancy colored designs on the surface, right? Along with several stock shots of pans that are definitely not cast iron, as when you quote Kenji "Serious Eats" Lopez-Alt on using metal utensils. P.P.S.: thanks for quoting my own contributions to the Wikipedia article on cast iron. https://en.wikipedia.org/w/index.php?title=Cast-iron_cookware&diff=446160442&oldid=445664654

  8. Throw your cheap warped aluminum pans out and get a real cast iron pan that will last a lifetime if you take care of it,clean it after use,and let it cool down on its own.

  9. Who needs a Glock when you got a Lodge skillet handy. A good smack with one of those and your burglar problem is solved.

  10. Flaxseed oil is recommended, but isn't actually the best (it will flake much more easily than other oils due to its superior hardness). Just go with Crisco vegetable oil <3 Also, personally, I have NEVER had good results seasoning a pan below 400. Personally, I go for 450. Just some food for thought. There is a subreddit for cast iron cooking that is full of amazingly helpful and kind people, if anyone is interested in dipping a little further into the subject 🙂

  11. I have a cooking channel and am just getting around to using one again. What was always confusing to was whether you had to keep re-seasoning the pan every time after cooking. Thanks for the clarification. This is something I hadn’t seen in any other video. 🙌🏻

  12. This video is very misleading, there are several u.s.a. based cast iron makers, fields, stargazer, are a couple. Look around you will find several more all based and made in the u.s.a.

  13. I just use Pam to reseason my pans. Especially with my family and their not listening to me about the proper seasoning techniques. Clean it with water, heat it hot and spray and wipe…that's all I do now. It leaves my pans slick and ready for next time.

  14. DO NOT USE FLAX OIL…. Unless you know it's 100% flax it will flake on you. This video loses all credibility recommending the use of flax oil. Yes, it works great and makes an amazing patina but the fact of the matter is that Flax seasoning chips easily.

  15. It isn't a good way to do a video about facts and say "according to Wikipedia" 🙂 anyone can write Wikipedia, and the articles are only occasionally reviewed by specialist in the matter 🙂

  16. I have about 9 cast pieces. They are between 2 and 100 years old. Ain't gonna get that with non stick. My most recent two are lodge. They are great and made in America. The only other plans I use is a carbon steel wok

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