This guide will make cooking with cast iron a breeze!
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Promenade En Provence
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This video imo is over complicated.
What I do with my cast iron, never wash it (only when really necessary), just make sure after you finish cooking, its clean, extra oil and extra microscopic food is ok imo.
Why she is whispering? Why she's cut off the words and speaking trough the nose? Her voice goes up and down and the music is so loud I can't understand what type of oil is better than canola. And BTW canola is very bad for you.
I've already watched several of your videos and likely will watch more.
One criticism: uptalk is very distracting, at least it is to me. It makes most of your statements sound like questions.
Not as much work as I thought it would be! Thanks for the video, oh loved the ending as well ;) I found cast iron to create a much better flavor then those non stick and stainless steel pans,,,,,found a cast iron fry pan at the flea market for $5 just needs a good cleaning and seasoning. I got mine for the purpose of meat only
If you have a bunch of caked on grease or food residue that won't come off with even the toughest cleaning you can muster, you can put it in the oven on the self cleaning setting. You will definitely need to re-season your pan as this is pretty much like carpet bombing the entire pan, but I can guarantee you that it will burn all of the caked on gunk (I say gunk, but it's more like a coat of past food and grime that hardened) that you could only get with a chisel before (yes, I tried).
DON'T use soap. It'll ruin your pan. Just use salt, a little water, and a steel wool pad with no soap in it. After scrubbing out the pan, heat it to smoking on the stove top and place it under warm, running water. This will steam clean it. Then thoroughly dry, and coat with a thin layer of oil (after pan has cooled enough to touch). Also, don't speak like this woman who puts the accent at the end of every sentence. Unless you're Canadian.
....or just don't do any of this. Heat the pan to kill bacteria/smoke the oil, scrape away the excess crap, and you are good to go. Oh well if the pan only lasts 15 years instead of 50? So little johnny won't get the family heirloom cast iron pan.
It only costs $25, just buy a new one. It's still much cheaper, longer lasting, and cooks better than any teflon or stainless steel pan you buy for the same price.
AWESOME! I picked up a few cast iron cookware from ROSS DRESS FOR LESS and I noticed certain foods, such as bacon, simply cooks better, not to mention tastes better. Now I know how to care for my cookware!
You used detergent to clean it? That's a pretty big sin where I come from. Salt is used as Avery mild abrasive (with drops of water making a paste... Or just oil).
Also, I couldn't finish the video due to the "up talk" / the California Coast accent. The intonation makes the rest of us CRAZY. I KNOW THAT, LOCALLY, PEOPLE THINK YOU ARE RUDE IF YOU DON'T END OUR SENTENCES WITH RISING INTONATION. But to the rest of us it's like reading a sentence in all CAPs.