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They leave it rough because it's cheaper for them. It works but takes longer to get a really good non-stick finish on the rougher surface. I know you are Mr. Lodge Cast Iron but the more expensive premium cast iron today is finished smooth just like the vintage stuff was---part of the reason they cost more. That and the reduced weight.

45 second seasoning process for new skillet he means.

Grandma used lard, tallow and bacon grease because she cooked with them every day, sometimes more than once a day. If a person is only an occasional user of cast iron animal fat will quickly turn rancid--especially if the cast iron is stored covered. And grapeseed or even canola is better than flaxseed. And none of those will turn rancid.

Lard, tallow or bacon grease are great IF you cook on them every day, or most every day. If you use them only occasionally, and especially if you cover them, the grease will turn rancid.

Wow,. 45 seconds. Simple. Unlike these content hungry goons stretching it out to 20min.. thank you!

do people use Sandpaper then re-seasoning?

Well, it's still not an east way, compaired to other foods made in a pan.. maybe eggs on a pan, is just a bad idea

Great review covered all aspects of the cooker. Even discussed some potential improvements.

Rinse the pan (okay to use mild liquid soap), pour in a small, coin-sized spot of cooking oil, heat the pan, place the item to be cooked on the oil and spread it around with a fork over the item. After you flip the item, spread the oil around again with the fork. When done, let the pan cool on its own, do not wash or rinse the pan now (there are no germs in the oil and it acts as a barrier to oxygen).

After the build-up I thought for sure you were going to say mistake number 3 is letting your wife use the cast iron 😂

‘I want to get everything right, so I will be making two videos.’ Translation: ‘I want to do two ad reads for this story, so I will be making two videos.’

I've spent far too much time analyzing buying the value pack/whole wings vs just the flats/drums. I considered just cutting the whole wings, but seeing bits of chicken/juice fly each time he cut the wing pretty much made the decision for me. I'll stick to buying whole and being slightly annoyed with how much space they take up in the air fryer, or I'll splurge on the precut flats/drums.

Great video! I love radishes but have never had them fried or cooked. Would love to try that! Thanks!

I was always told that trick for cooking with cast-iron is low and slow.

That thing is a fire hazard. It's practically designed to spill burning coals, it requires you to fiddle with searing hot metal, and there's no way to regulate the temperature beyond how much charcoal and air you give it. You're almost guaranteed to burn your table, yourself, and your food.

Terrible design . Everything about it is wrong .

That's not exactly what I'd call a sear. The point of going with screaming hot cast iron is so you can get a good mayard reaction on the entire surface, fast. That way, you can get that amazing seared flavor in every bite, while still having a rare to medium rare center.

Looks great but i like my eggs a little on the runny side any suggestions

😂 not using it lol 😂but I did understand u meant the pot n were saying comparison of warming it up 😂

How would I go about seasoning my blackstone griddle? They have their own blend of seed oil seasoning but what I know about that makes me want to use tallow. Should I follow blackstone's directions when I go to season the griddle with tallow?

Back then, when older people used cast iron they didn't use soap on it because it had lye in it .. soap today, doesn't have a lot of lye in it so it's OK to use dish soap on cast iron

Why your videos wrong way around, it's making me dizzy and nauseous 😣🥴

Thank you brodier! 🎉 ur the best super fast . All these videos like 10 mins long. 😢❤

Excellent advice thanks you

lol all the crazy theories and techniques people use and this is exactly the way i was taught to do it. A 10.25” Lodge is my daily driver. When I first got it I was living in an apartment with two window units that barely kept the place cool and it was 90 degrees outside so I didn’t want to use the stove. I also didn’t want to use olive oil and have the whole place smoked out. I washed it, cooked a pound of bacon in it, poured the grease in a container for later, seared a NY strip, browned some brussel sprouts, and washed it. Then after I cleaned it I used the bacon grease to re-oil it. I did that every day after work for a week. I only cooked a whole pound of bacon the first day and I used it for sandwiches during the week. I did sear a strip in it with bacon grease every day though.

What beautiful folded scrambled eggs!!!!😍😋

My Wagner and Lodge have never been sanded. After decades of use they are smoother than Teflon.

Yep - it sure looks like you went to that National cornbread convention in Tennessee, and it looks like you ate the whole place up. While you're at it maybe you shouldn't be so concerned about discarding your ash as much as discarding your big something else that rhymes with ash.

I have been trying to use cast iron for years, and I absolutely hate it. I get so tired if trying. EVERYTHING sticks. They need to teach cast iron in high school. LOL! Thanks for the video!

Isn't it necessary to oil your cast iron grillnpan first? I just watched your video about Three Beginners Mistakes.

Not putting you down or being snide. Bacon grease doesn't seem to be the fat you want to eat. I'm not trying to offend anybody, but heart attacks are a thing. Seems like we want to use more healthy fats. I've seen too many friends and relatives get heart attacks and just throwing out a thought. Thanks for a great video otherwise. Very helpful.

I've mechanically smoothed out many a modern and vintage (restoration work from rusted and pitted) cast iron...The trick is not "by hand" but by not overheating or thinking it has to be a "mirror finish." 120 grit is fine and anything past 320 is a waste of time. Seasoning needs to be slow and only gets better with time. Do not scrub clean only water and dish rage...NO SOAP!!!... I've never had a failed finish...Learned from folks born between 1898 and 1877..."old ways"...in my experience seem to be the "right ways" most often...

And go back to Teflon? HA!

I have found that Oklahoma Joe makes a better chimney for coals.

Hello.! Nice video please help me why when i m cooking egg in my cast iron skillet i found black marks under of the bottom of the egg when i m turning on? Sometimes this marka it s a lot!! Where i can send a picture of my result !thanks

Im only a minute in, and he feels like family

Why not use a mechanical method to smooth/grind?

chain meal works the best to clean cast iron. not that stupid silicon bar with huge chain meal around it. I mean the tiny looped chain meal thats the size of a pot holder. Perfection.

first off that's way too much oil tobegin with and second, you never start with a hot skillet to do seaoning. You have to start from a cold pan so the polymerizing process is done right and ten heat up the pan until it starts to smoke.... This is going to end up being a sticky pan....

any french here had a heart attack ? :P cheers man

It's just too cumbersome, You can't adjust your fire. If you want to add charcoal, you have to pick up the whole thing which is red hot. You can't put it on a table or anything flammable. If you put on more coals, the existing ones spill off and go on the floor. You can see that in the video. A three piece unit would have been much better so you could lift off the grate.

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?