💰Is it CRAZY to spend $210 on a cast iron pan?! The DEFINITIVE Smithey Cast Iron Review!
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- čas přidán 27. 08. 2024
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This is the best review of Smithey cast iron cookware on the internet. If you've ever been interested in Smithey ironware, this is the video for you.
In this review and cooking video:
We use the Smithey on gas, induction, and electric cooktops.
We show exactly how to season a Smithey cast iron pan.
We reveal the KEY to nonstick food in a Smithey cast iron pan.
We show how to properly heat a Smithey cast iron pan for nonstick cooking.
We compare Smithey cookware to Lodge Cast Iron and De Buyer Carbon Steel.
We also provide complete stats and details about the pan's weight, dimensions, cooking surface, and more.
And we do a LOT of cooking... in a Smithey cast iron pan, we cook:
Southern-style cast iron cornbread
Smothered pork chops
Haricot Vert (green beans)
Ribeye steak
Beyond Meat Seared Tips
Deep fry southern-fried chicken
Fry Not Chicken Tenders
Nonstick sliding eggs
Hash browns and potatoes
Manwiches
Fried Okra
Fried squash
Nonstick bacon
We also compare and contrast the Smithey cast iron with a Smithey Farmhouse carbon steel skillet, which we also reviewed here if you want to check it out: • Is $300 a MISTAKE for ...
If you want to get a Smithey cast iron pan for yourself or check the latest prices, here is an affiliate link: smithey-ironwa...
Thanks for visiting and watching!
*If you click on our affiliate links, it allows us to earn a small referral commission if you purchase something. It doesn't make us rich but it allows us to buy more kitchen products to review and make more videos, and is greatly appreciated!! We currently have affiliate and/or influencer links with Amazon, De Buyer, Thermoworks, Le Creuset, Pleasant Hill Grain, Smithey, Sur La Table,and others.*
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#smithey #castiron #cookingshow #cookware #food #foodie #cooking #recipes
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Disclaimer for viewers: Caution: This video may cause excessive drooling! Amazing food in a beautiful pan! Great video!
There's a legitimate market for artfully crafted products. As long as one doesn't expect such cast iron cookware to drastically outperform a Lodge at 1/10th the price it's great to appreciate craftsmanship the same way others appreciate the simple utilitarianism of the Lodge.
A friend told me that they are waiting for Meat-based Plants.
My 2 cents is that when I am cooking something without meat, I don't try to make it seem like meat, but work in so many of the bean and vegetable cuisines from around the world that have spent centuries developing recipes and flavour combinations that are both tasty and healthy.
Why reinvent the wheel?
A very interesting deep dive into a premium cast iron pan. Thank you so much for this. If cooking is your hobby and entertainment, then having tools that you enjoy and treasure is part of the process.
Cooking for friends and family is care and love in action.
Have a great day friends
In modern size 12 I have Smithey, Finex, Lodge, Lancaster, and Stargazer, with a Field on the way. As far as ranking them, here is how they stand in my kitchen.
1. Lancaster - Cooks awesome and seasoning holds well. Very close to a 1922-24 Wagner skillet. Compare them one day and you can tell what they used as a pattern.
2a. Field - My 10 works great, so the 12 should also.
2b. Stargazer - Some had issues, but so far mine has worked well
2c. Lodge - I have cooked everything in this pan and it has never had any issues.
3. Finex - Worked great, but weighs as much as a horse when full of food.
4. Smithey - a beautiful skillet that has such a smooth surface not even the seasoning sticks to it. Hard to build up seasoning when it comes off every time.
Please review the Stargazer when you can. Thanks!
If you want to preheat a heavy cast iron pan quickly and evenly, set the burner to afterburner and preheat the pan upside down on the range grate. The pan will catch all the heat because it's inverted, but the increased distance means that there are no hot spots. You can try sprinkling some water on the bottom of the skillet to gauge the temp, it might take a few tries to figure it out but not too tough. Then just flip it over and it's ready to go.
I’ve had my Smithey for over 3 years. I’ve never reseasoned per se but just kept cooking in no matter the condition of the seasoning and am happy to say now the cooking surface is almost black, shines when dry, and feels like glass. Out of the 10 cast iron pans I own it’s my go to.
Agree too. I have the 8 and 10 Smithey chef skillets and the 8 and 10 Field Skillets. Have had other Cast iron Skillets over time. But somehow, might be the weight, the smooth finish or the engeneering numbers of the skillets, I just gravitated always to those 2 Smithey and Fields. Sold everything else.
I don't think I could spring that much for a cast iron skillet. I spent about half that on a Stargazer though. I love that pan even though it cost four times as much as a lodge. The handle for me sells the pan. If I had to start all over would I buy it again. Tough call, probably, but I think I could survive with a lodge since my matfer carbon steel pans do most of the heavy lifting in my kitchen these days.
I have both a stargazer and smithey cat iron pans. I love the look of the smithey and it works just as well as my stargazer. If stargazer made more I probably wouldn't have gone smithey, but they literally make everything you could every need in cast iron.
I got a stargazer for a significant birthday. I feel bad for it since I use my deBuyer carbon steel much more often. But it is certainly nice.
Well said, the stargazer is extremely similar, but the stay cool handle and it being half the price makes it a clear winner to me.
The smithy pan is certainly pretty out of the box, but it didn't look that pretty after being re-seasoned a couple times.
@@H4KnSL4K I use my deBuyer all the time and always wanted a Stargazer, but honestly I didn’t want to have to store another heavy pan. Your reply answered what I was wondering about.
Try a Victoria. It has a nice long handle and takes seasoning very well and is under $30.
Creating that spun polished surface DIY is incredibly time consuming but 100% can be done! Holds seasoning very well
Not really, by buddy use to work at an industrial machine shop. For Christmas he took about a dozen lodges, chucked them in the lath and leveled top and bottom and thinned them all about 30%. That’s just the lathes normal finish. He did all 12 in about an hour, most of the time was spent locking them down and taking them out.
Great cornbread tips. My mother followed this format (heat pan, add lard, heat lard, pour in lard to batter, pour all into hot pan, cook) and I forgot about it. Not surprisingly my cornbread stuck to the pan.
Always listen to your mom!
I grew up in Alabama too - It’s all about the Cornbread!!!! I live in NH now - about 5 years ago, we finally got corn meal and grits in our grocery stores! I still use my grandmothers Lodge cast iron, but am looking for a 12 inch skillet…. Great review! Thanks!
I like the heirloom explanation and a gift to pass down for generations. That is a clear value which may have me owning one in the future. As most of us have a budget to work within and at this point I already have two Lodge cast iron pans, a 10 and 12 inch, 5 & 8 lbs which work flawlessly. The weight is the drawback with these skillets. This leads me to my next acquisition(s) which will be Lodge 10 and 12 inch carbon steel (CS) skillets which come in at 3.5 and 4.5 lbs. The two CS pans even with hot handles can be purchased at around $100 or half the cost of the Smithey. The Smithey is a work of art and I may eventually buy one but at the moment I need practical cookery at my price point. Great video and great cooking. Keep it coming, keep me dreaming. Ciao
I have a 70 year old Lodge 12 in cast iron.
I'll put it up against the the expensive one anytime.
I think the history of a pan adds as much flavor as any spices or seasoning!
I’m from Lanett, AL on the Chattahoochee River on the border with GA. I now live in Baldwin Co on the Eastern Shore of the Mobile Bay and I still have my mom’s old 6” cast iron skillet that I make cornbread in. I just use vegetable oil, White Lily self rising corn meal and a good quality buttermilk. I just bought a Smithey 6” and it does an AMAZING job. I’m loving it!!!!!
So you live in LA? ha! My grandparents retired down in Gulf Shores so we spent a good deal of time down there growing up. Do you cook corn bread in the 6" Smithey?
@@UncleScottsKitchen Love living in good ole LA-although it’s growing like crazy and traffic is even crazier! I saw one of your earlier videos on the Smithey cast iron skillet and I bought the 6” specifically to cook cornbread to see how I liked it before investing in the 12” and it does an amazing job even though it is not near being fully seasoned. The quality is 2nd to none! I’ve got to figure out a way to spend the $210 on the 12” without my wife divorcing me! She doesn’t understand a man can never have too many pans😂😂😂😂
Great review. I have the 10" model with the leather handle cover and glass lid. Everything you did in this video, I have done, including stripping the seasoning. The one thing I have not been able to do is cook non-stick potatoes. Regardless love this pan.
Awesome! Great comments. It might take you a time or two, but I bet you could master the potatoes... try that preheating method and the test potatoes and make sure they are sizzling nicely before you put the rest in. Also, it helps to dry your potatoes before you put them in as well (really wet ones seem to stick). Great pan!
Easily my favourite CZcams channel, Great content as usual.
Thank you, Ryan!
ever wanna consider reviewing vintage cast iron like griswolds and vintage cowboy skillets?
Maybe some sort of feature video on them
I use my Lehmans nitrogen hardened cast iron pan for slightly acid food. Long cooks with acidic food use stainless.
Glad I live in Charleston and can get these pans for $50 bucks all day, every day.
You can get actual Smitheys for $50?
@@UncleScottsKitchen Yeah, I only live a very short walk from the Smithey foundry, lived here my whole life.
I bought a lodge chefs 12” 2nds from the lodge outlet store. Use it for when my wife and i travel to visit my mom and it does a great job. Perfect for what we use it for which is cooking for her at her home in S. Ga
A+ FABULOUS video as usual!
Thanks, Colt!
Great video! When are you going to do your STRATA pan? Mine works well so far...
I can’t recall if I heard it from a CZcamsr or a comment on a video but it seems high end/luxury cast iron is best as a gift, even if it’s to treat yourself, and not a value proposition since cheaper alternatives get similar performance. I got myself a Stargazer as a gift to myself and use it mostly for steak. I reach for my carbon steel pan for most things and for my small cast iron pan for morning eggs.
Love the video, partner. Just exactly the review I was looking for! 👍👍
Been buying Smithey since they first came on the market. Own 15 pieces, cast iron and carbon steel. Skillets from 4” to 12”, dutch ovens, oval roaster, wok etc. Love them all. The surfaces of all my cast iron skillets look like and are slick as black ice 👍
❤❤❤so jealous. Just got the new little farm skillet. Putting to the test for the first time tomorrow. And already several item in my wish list. 😊
@@isabelab6851been getting Smithey’s and Falk Culinary Copper pots and pans the for the last 10 years mostly by asking for them as Birthday and Christmas gifts. Cheapest way to build a collection 😊
I’m curious, is the regular farmhouse skillet still useful now that the deep skillet is out? Also the oval and circle roasters, the website the sides look tiny, can you actually fit stuff in it or is it only for specific foods like a couple carrots? And is the circle roaster the same as the deep skillet? lol sorry for all the questions, I’m trying to decide on their carbon steel stuff, it all looks beautiful but I’m trying to see functionality as well. I have a few of their cast iron pieces and it’s a dream to use
Just purchased a Smithey baby Dutch oven…❤. 3.5 quart. It was perfect for the Jim Lahey no knead bread. I used it to roast carrots, Brussel sprouts and it worked very well. Also tried making pot stickers in it…no sticking. For two seniors this pot is absolutely perfect. I also made the Japanese Hamburgo and they turned out perfect. I have a stargazer cast iron skillet so won’t be investing in a Smithey skillet. The carbon steel pan looks beautiful. But I have a well seasoned Debuyer and no more space.😅
I like that you also do a "rest" period with your cast iron. I usually either put it on a burner on low/simmer (stove dependent) during prep, then crank it. Or if I am trying to get there more quickly, I'll blast it once or twice and then let it rest in between to avoid the hot spots.
Another thing I've been playing with is to start on low to heat the center, then increase, increase again, etc till you're on full blast. The flame touches the pan at different concentric radii as you increase so it should have the same effect. It will obviously heat up faster than the first method, because more time on more gas, but I don't know if it is faster or not then the blast and rest method. I haven't really tried to test it. It just depends on the time frame I have for the cooking.
Nah, I barely use my cast iron pans. I am a carbon steel kind of gal. CI is too heavy for daily cooking so I am only using mine for certain meals. Now, enameled CI pots are a different kind of animal - they are so versatile, I can deal with the weight for that type of cooking.
So for CI, the cheap basic model will do the trick.
Oh yeah the Lodges produce about the same results for 1/7th the cost... this is more in the small batch work of art category. Not necessary but nice to have!
@@UncleScottsKitchen I splurge on other nice cooking utensils… like my De Buyer SC pans and the copper pot, my beautiful Staub and Le Creuset, and my Titan Nanobond as the latest wonderful toy. They all make delicious food! 🥰
I think you picked up the wrong Lodge if you think that one is 80 years old. That helper handle started in 2001.
This is a tab handle and not the loop. You can see them on ebay if you look up vintage Lodge 14". It has the three notches in the bottom, so pretty sure it is Lodge. It's definitely old. I think it was in my grandparents' house since at least the 1960's, and my mom thinks it came from her granddad before that.
@@UncleScottsKitchen Maybe I am looking at the wrong pan. at 22:05 the one behind your left shoulder has a loop helper handle and small pour spouts.
That one is just a regular from the last two decades, but the 80-year old one (or however old it is) was the big unrestored one with the tab handle.
@@UncleScottsKitchen Gotcha! Enjoy your videos, keep up the good work!
I think my 12 inches Lodge is equally impressive, but I paid for it only 45€ :) For that price I had a 12 inches Lodge, a 6 inches Lodge, a small Debuyer AND a 18cm Staub dutch oven. 210$ for one piece of cast iron is hardly justifiable.
I have a beautiful Field cast iron pan. I bought it at their seconds sale. I love it and use it a few times a week. Watching your review, I also need a Smithey. Bravo Scott!
I'm going to try one of those Fields at some point... maybe they will go one sale.
@@UncleScottsKitchen Sign up for their email. The second hand sales are around 40% off. Minor blemishes like scratches, pitting, etc
True. I bought a Field 7 at Dutch oven at a big discount.
I have a Smithey, and I'd personally suggest a Field or a Lancaster over a Smithey.
You buy what you like. You can go to Bloomingdales or Nieman Marcus and spend $300 on a tie. Or $1500 for a jacket. Are they better than a Smithey? That said, you could cook all that in a $40 Lodge, just the same.
Agreed! Just because the price goes up doesn't mean the performance does linearly. I love all my Lodges too.
I think if you reviewed the stargazer at the same time, i think you would be asking yourself why you would ever take the smithy over the half as expensive stargazer.
Performance and craftsmanship is near identical, both sturggle to hold seasoning, but the handle on the stargazer is brilliant.
I concur most of what I cook on the stovetop I do not need heat protection when using the handle.
Maybe I can add a Stargazer to the lineup and see...
I paid more than that for my 12" Stargazer. But I'm happy with it!
Great video Scott! Agree with you on Smithey.
Thank you!
Thanks for including flat top surface in your video. Could you go over the process of preheating. What levels of heat, how long? The last thing I want is a spinner on a flat top!
Hi Scott! Im in Utah also. Have Carolina cornbread roots. I can get self rising flour at my local Walmart. But Ive been known to order in a supply of White Lily from amazon or Walmart. Im kind of partial to White lily. Im happy that i can buy grits locally too.
Cornbread is an excellent test of any cast iron for my kitchen.
Sticking cornbread can definitely cause me to holler in my kitchen. 😊
You hit three things I cook for my family all the time- cornbread, green beans and steak.
My family really loves great green beans. For family gatherings I could use a 15 inch skillet if it would fit on my stove.
Have a lot of variations to the basic green beans- add thyme and butter. A couple of years ago i through in cherry tomatoes. The kids in family request this now. They call them tomato bombs. Love the way the warmed tomatoes taste. Its a win to get your kids to love vegetables
Awesome! Great to hear from another Utahn! I have been to two Wal Marts today and I do not see any self0rising cornmeal... which one do you visit? My mom would make what she calls "buffet" green beans, which were cooked in a pan of bacon grease with onion and sugar added. Hits most of the unhealthy food groups!
When I was cooking on induction, I had the problem that heavy cast iron skillets suddenly stopped being heated and the induction stive does click click click because the temperature sensor feedback says "too hot". If I hovered the pan over the glass induction plate, I could get it screeming hot without this fake protection kicking in. I did put a steel ring underneath once to lift it a bit and it actually allowed me to use the cast iron grill pan. But, yeah, the diametre was still an issue...
Thank you for that great Video! I applied your preheat-and-rest strategy to my de buyer carbone plus and it passed the first time the fried-egg-test using oil instead of butter!
BTW: I wonder why you do not have a carbone plus. Even the ones with the stainless steel handle are pretty cheap (e.g for the Ø20cm I paid 37 euros)
honestly here more for the recipes than the review haha
Have you tested the swedish pans from kockums jernverk? 3mm carbon pans with straight walls
I have not but I will see about putting one on the List, if for no other reason than it would give me an excuse to say jernverk a bunch of times!
@@UncleScottsKitchen haha yeah kockums jernverk is probably a hard word for americans to say its hard here in norway to. Jernverk is ironwork directly translated.
Great review Scott - would have liked to see you try out the pour spouts on the Smithey as well to see how they work.
I can do that for a follow-up. I was thinking that I don't think I have ever poured anything out of a cast iron pan.
Try a stargazer next !
Going on The List
The cornbread, pork chops and steak looked amazing. However, the Beyond Meat "tips" (right out of the bag) looked like doggie kibble. 😖
'Nothing phallic ...' - you're a funny man, Uncle Scott!
Nice finish. I just wish more cast iron brands would do better handles like Stargazer and Finex
Whoa there! I didn't know I was going to the gun show!!
I hope you get the flat top griddle/lid that matches it.
Good review and testimonial.
Thanks, Nope!
I didn't have luck with the non-stick technique (heat skillet for 2 minutes, turn off for 2 minutes, heat again for 1 minute). What temp did you use to heat? I'm using a slightly smaller skillet (10 inch).
Imprefer Smithey for eggs and quick things - I prefer Finex for all proteins and longer cooks
Both are top notch
I spent close to that on a Finex. I think it was worth because of the design and the handle. The stainless steel coil wrapped handle stays cool for almost all cooking tasks. I do like the inerior finish of Smithy more, but I already buy'd and cried once so I'm not doing it again.
I want this skillet but I also want the 14 inch with the short handles so that I can use it in my Breville oven. You may recall that my oven is just additional storage space 😱🤣🤣🤣
I am still working on getting the temp right on my de buyer. So still cannot consistently get gets to slide. Definitely not ready for omelette yet.
I fry plantains and empanadas on skillet…I am careful but you made it sound like it was a hazard!
Last comment…on began cooking, you could have made lots of veggies instead of fake food (ultra processed food)
If you have a pan thermometer, try adding your butter when your pan is in the 280 - 300 degree zone, then add your room-temp egg when the butter stops bubbling and see if that helps.
@@UncleScottsKitchen I am determined to get this right!😎 thanks for the advice. I can do the omelettes on nonstick. I think it may the burners on my stove. Seems like a hot spot on the middle where it sticks. Will continue on my journey. By now a pro on restoring seasoning with stove top method. On a happy note the Mafter is getting almost black and it is working beautifully for fried eggs and other things. It is not the right size for omelette. So back to new hypothesis and further testing.
Yes
What do you do for a living?
Smithey, Lodge, Wagner, Griswold, Birmingham Stove and Range all in 12”….BSR is my favorite. Smithey close second.
Pretty good lineup right there!
Do you think the Smithey not holding seasoning as well as other cast irons is about the smooth versus rough texture debate?
I think so. It's acting like carbons teel, and I know when my carbon steels are new they don't seem to hold a seasoning as long as they do later on after they've been cooked in a bunch and maybe most importantly have lots of tiny scratches on them. I think the scratches give the seasoning something to grab on to.
Took a long time for the seasoning to stop lifting. I did the salt, oil and potato peels and it got better. Just kept frying in it.
You don't have to keep doing that salt, oil, and potato peels... that's just for the initial seasoning on a Matfer. Once you've done that once, you can just do regular seasonings from then on.
@@UncleScottsKitchen Interesting. I'm always hesitant to use metal utensils in order to preserve the finish (I know, a little crazy). Jed at Cook Culture drills down with chain mail. I guess I just have to treat them as tools not a work of art.
@@UncleScottsKitchen Didn’t say one was required to continue any sort of seasoning efforts. It is a fact concerning Smithey cast iron the seasoning tends to lift. The performance of the skillet remains at a high level for cooking. One must realize the purpose of seasoning isn’t “non-stick” it is however to eliminate rust. The darkening of a skillet depends on use and the skillet itself…all of which might be different. Most seek to find this black coloration which is nice, but has little to do with “non-stick”
Temperature and fat provide the non-stick performance
I don't see giving that price when you can get one for about $30. It will get smooth over time. Save your money
Love your videos and audience claps 👏 😂 thoughts on the lodge bold 12” skillet sold only on Amazon?
I try to keep the audience under control but sometimes they burst forth! I have not tried that Lodge yet but I will check into it!...
@@UncleScottsKitchen oh no no no. Do not spend money. Couldn’t find a CZcams review on the bold is all. Figured maybe he tried it, and it was such a disappointment that it wasn’t posted 😆. Thank you for the reply sir
Ever thought about getting one of those mirror polished Lodge pans people sell online?
I have the same Smithy and also have a $14 import pan from Walmart. They cook exactly the same lol.
Yeah, sure🙄😅
How are you allowed onto Planes with those 💪🏽!
Great review Uncle Scott!
Thanks, Luis!
Have you ever used seasoning paste, I'd like to hear your opinion on it?
It does the job. But lard and other oils do the job too. Put oil, lard or paste, heat purify to smoking desintegration, rinse with hot water to get rid of remaining stinky grease, dry and store.
A Screaming Deal Indeed
The "micromanage juices" comment made me laugh. I do this once a week at least with my ribeye. Add salt and pepper to both sides, put it on a slightly raised cooling rack inside of a pan. Stick that pan in the fridge overnight. It's pretty easy 😂
Planning a day ahead?!?!?! :)
@@UncleScottsKitchen lol well I stock up on ribeye once a year and freeze them. When I thaw one out, that's when I do the overnight salt and pepper. Sometimes I won't cook it the next day. If I don't, I'll wrap it up in plastic wrap for up to 3 days. Seems to come out more tender after sitting for a couple days. I guess I'll have to do a side by side comparison.
The side by side comparison would be a good CZcams video... post it if you make a channel!
I would only buy it if it stayed bronze. When all is said and done it will look like my lodge!
Nice pan. For a cast iron pan though I don't think it's worth the money. There are so many other pans that are just as nice, and even nicer, for less money. Carbon steel and cast iron. Cast-A-Way Carbon, and Santa Barbara Forge on the carbon steel side, and Victoria, FINEX, and Lodge on the cast iron side. Not to mention Le Creuset enameled cast iron!
How hot is "high heat"?
Hi Scott, Do you happen to have a link for the iPhone segmented stand you are using for holding the iPhone? I looked through your website store but didn’t see it…. THANKS!
Shameless Amazon affiliate link to it: amzn.to/4aReolz
Thanks so much!!!!
Your cornbread recipe looks a lot like making Yorkshire Pudding.🤔
If I were a vegan I would eat vegetables. Why all the highly processed meat analogs?
Agreed! I had something about that in the video but took it out, as the vegans get mad at me... very touchy lot, they are.
@@UncleScottsKitchen yes, the constant anti vegan sniping in the comments just makes this channel a no go area.
If I was a vegan, or veg, I would find the concept of eating something made to resemble the dead flesh of once living creatures, repulsive. Why recreate animal flesh? I just don’t get it. Great long form review btw. V calming viewing on a quiet weekend.
@@sward5106 Why is that people feel the need to criticise what other people eat. Concentrate on your own plate.
My argument precisely
I love how you make a fancy meal of pork chops and then eat it bending over the counter top. I’m assuming you did this while the family was out :)
Usually people clear out while I'm filming and then the pork chops are hot and right there on the plate and I can't help myself!
I am friends with a couple of chefs, this is how they eat lol
High quality video.
real lard >>>>> crisco
I have no issue spending the money to support these small forges still hand making pans.
It's heavy, but I like mine.
You cook your steak the exact same way I cook mine.
I see someone is using financial peace for kids!
The handle has a hole in it for hanging the pan. The helper handle is a design fail in my opinion. I’ll keep my lodge.
No different from guitars really. No one really NEEDS a real Gibson Les Paul IMO but they sure are cool!
That fake meat looks vile, why would you even try it every time you review a pan!!
As a Vegan, I don’t eat alternative meats anyway. 😎👍🏼 Eat plants and drink water is how I do it. 🌱
Personally I prefer beans and whole grains, also tofu 🤤
Yeah that’s fair ! Personally I think the beyond steak tips killed it especially put into a stir fry or a hoagie with peppers onions mushrooms etc
Bacon grease, not crisco! 🤢
Why are you becoming younger and younger,?
I think all the preservatives in those Beyond Meat products keep me from decaying.
@@UncleScottsKitchen 😂
I’ll eat dog kibble before beyond crapola.
That would be a good CZcams video... taste test between dog food and Beyond Meat
@douggolde7582 How would you know one from the other ? They're like peas in a pod.🤣🤣🤣🤣
@@andregreen8040 The dog kibble would taste better.
Hi, please do not advertise beyond meat products as these are horrible things that companies want to feed regular human like you ( also you are very special, wonderful but, regular) and other innocent people. I don't know what these Companies are thinking we are????. However I am very happy that you put these things in the trash cane. You are the best. Thank you. 😊❤
Once they force us to eat bugs we'll be wishing we had Beyond Meat! ;)
nickel sulawesi island
No, this is reasonable for a high quality tool. Especially if one is passionate about cooking with cast iron. But this is coming from the prospective of a person that thinks spending 2-5k usd is reasonable if there is passion for the hobby and one is buying for themselves.
the beyond steak stuff is edible if you incorporate it into an asian style stir fry where it's very well masked in sauce and other vibrant ingredients. like a thai beef basil stir fry or mongolian/broccoli beef stir fry etc. i tried making tacos with it and couldn't really make it work there or anywhere else. but when you're with a vegetarian you have to make do.
You can get so much better cast iron for a lot less money. Nothing produced today can come close to the early 1900s cast iron and it's much cheaper. It will require a little more effort to find and restore or pay a little more for a restored piece. A restored #12 should be in the $70ish range. A dirty #12 at an estate sale will be $35ish. You'll be getting thinner/lighter, better seasoned, and cheaper, cast iron. You may have to be into doing restorations before you start to notice things like this.
“ Beyond “ meat ?
It should read “ Way short of “ meat.
We have dry dog food down here in Oz which looks a little too similar to those morsels. Lol
Love my De Buyers...
@@UncleScottsKitchen I love my de Buyers too, along with my Staub, Le Creuset, Chasseurs, Demeyere, Matfers, Lodges, and Essteele, (made in Italy)
If that Smithey wasn’t $AU400.00 over here, I’d get one too.
God knows I need more cookware. 😂😂😂
Hey I made the sausages and small salamis last week. I have had the Spanish Lomo and Capocollo brining in vacuum bags,(with spices)for 9 days. Today i'll be placing them in natural casings and hang them up to mature
Very impressed that you make your own salami... wow! I have never tried that. Great pan lineup!
@@UncleScottsKitchen Talk about channelling someone. I'm literally feeding the capocollo and Spanish Lomo into their casings now. I'll send you the pics later this morning (here 9.23am ) to your e-mail address. I finished making the sausages last week. I've already feasted on a few of them. lol
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Uncle Scott, I've noticed that, while you enjoy vegetables, you reserve your dislike, even contempt, for those products that attempt to imitate meats. And perhaps rightly so! But, as a person who was raised (in another country) mostly on rice, vegetables, milk, eggs, yogurt and the occasional piece of fish (a very healthy diet, I might add), I don't think it is essential that one adds "imitations" of meat to one's diet. These "meatless meat" products have been created mainly as substitutes for those who were raised on a regular diet of meat and meat products but now have switched to a vegetarian diet, often for health reasons. I'll concede that at least one meatless ground product that I have tried was tasty in its own right, though others have flopped, although this might be due to how they were cooked.
You can be a vegetarian and learn to enjoy that diet. You can substitute the kick of umami with a new kick based on a mixture of herbs and spices that provide excellent flavouring to any food. Since coming to our shores fifty years ago, I have enjoyed all types of meats and fish, and continue to eat both vegetables and meats, but try to eat meat and fat in moderation. My weakness of course, is breakfast sausage and smoked bacon! I still have fully vegetarian meals often, and also add meats in moderation, but try to eat more fish because of a heart condition in my seventies. I eat very little sugar and watch my salt intake as well. But I still have very enjoyable meals, both at home and in restaurants. My personal slogan, not for all: A good hot sauce or hot spices makes up for every lack in any food. Even the great Brillat-Savarin might -- just might -- agree with that, LOL. Dr Peter Wisconsin
DRTL
Great comments! I am similar... I eat a lot more fish these days, and I love veggies and eat them a lot. I just don't like the processed fake meat veggies... I like the real ones! And it's fun to put the fake stuff in videos too.... :)
@@UncleScottsKitchen I understand. If we enjoy meat in moderation and increase our consumption of fish and veggies, then we should be healthy for quite a long time. Thanks for your affirmation! Dr Peter Wisconsin