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@timpovlick74864 жыл бұрын
Thank you for running this test. The Blacklock pans are very nice (right out of the box). Perhaps some Pancakes for next test?
@simonmanifold30053 жыл бұрын
Is lodge going to make the sportsman grill again soon?
@GK-vj9dz2 жыл бұрын
my only complaint with the stock lodge pans (and i'm talking the run of the mill, non-blacklock ones) is that i use paper towels to apply oils, and do a final dry with. with the pebbly finish, i always get bits of paper towel that get rubbed off. for that reason alone, i'd prefer to do the sanding. i wouldn't expect it to perform head and shoulders better than stock. it would just be a utility thing. great vidya, though. thanks for taking the time and effort.
@john.e.19844 жыл бұрын
Another great video that shows a smooth CI pan is simply a preference. I have both and love to cook in both, but I found the same thing when I received my new Blacklocks--no difference in sticking.
@andrewblacklock6302 жыл бұрын
I can definitely say, no need to sand my skillets!!
@bluesideup0074 жыл бұрын
Thanks for all the time you put in this project. I too like smooth, like my vintage Lodge, Griwold, and Wagner. One year ago I got a pair of Stargazers and they are my "go to" pans now. But based on your review, I would not bother to sand a Lodge Blackrock1.
@lawtonmurrey86014 жыл бұрын
My pet pev is a rough pan ! If I get a really rough pan I will sand the heck out of it till its nice and smooth !
@AshleyAshleyAshley3953 жыл бұрын
Do it help to clean it faster? Seems like a smoother pan would release food fast and allow you to just wipe it out. I’m wondering how my husband can do this to my sizzle plates and griddle. Maybe even my new iron skillets. The sizzle plates and griddle is soo ruff. I swear I could probably file my nails on it lol. I hate that they started making them this way.
@thegrumpyolgringo4 жыл бұрын
Great comparison video. For the little bit of difference, I would have to go with the Stock skillet, for this round. Nicely Done. Thanks for sharing. 😎.
@marykirkland63833 жыл бұрын
I've use both rough and smooth cast iron and haven't noticed any difference in home cooking except the rough ones need a brush to get it clean
@malcolmmoore76784 жыл бұрын
I would like to see some trout filets in them
@lilithgrace11754 жыл бұрын
Welp, you showed this charter member of Team Smooth Cast Iron something new, and shut me up besides: i.e. Never in a million years would I have anticipated a tie. I must admit that the 'stock' pan looked and performed brilliantly -- and without the momentary sticking that the sanded pan showed in the early portion of your side-by-side cook-off. I'm humbled, amazed, and looking forward to part 2! (I'm also wondering if your Seminole Swamp Seasoning would taste as good on one of my cauliflower-bacon-onion fry-ups -- I don't eat potatoes -- as it appears to on your fried potatoes. Hmmn. ...)
@cheshkat63214 жыл бұрын
Cornbread Chicken fried steak Skillet cookie Frittatas Pork chops Sausage gravy Dutch baby I knew the stock skillet would cook well. Interested in challenge for the comments. So many people were saying in videos all over KZfaq that all food sticks like crazy on Lodge cast iron unless sanded. Expect people will nitpick every detail but I will enjoy watching you cooking anything in cast iron. Cooking properly, I have no problems using all my Lodge cast iron skillets. Made an apple cake today - as usual made me smile. Pour batter into hot skillet with 1 tbsp butter and oil. (Just like cornbread.) Top with toasted pecans. People complain about cleanup with rough Lodge skillets, so maybe you could show that comparison. And if more oil needed to season rough skillet. And rough surface tearing up cheap cloth when cleaning or wiping with oil.
@frankambrose8784 жыл бұрын
Wonderful episode. You do some great things with iron that EVERYONE! Can aford. I realize your a cast iron man but have you ever considered doing a piece on three Lodge carbon steel skillet? I own two, and love them.
@BackwoodsGourmetChannel4 жыл бұрын
Check out our channel page because we have done that recently.
@scottrhoades13134 жыл бұрын
Back in the day we all used metal spatulas with our cast iron
@AshleyAshleyAshley3953 жыл бұрын
I’ve always used metal spatulas. An I always will. I never damaged a iron skillet or the seasoning. I didn’t know it was even possible to damage one other then rust and a little staining that can be easily fixed. Cast iron is the best. I know it’s a big debate over stainless or cast iron but I’m a iron girl. They can keep the fancy stainless lol.
@robgrider23903 жыл бұрын
Plastic spatulas didn't exist for grandma and for most of my mother's life. They always used metal.
@sharpie1344 жыл бұрын
This smoothing cast iron has gotten out of hand. No reason to smooth a Black lock skillet. Good video though. I enjoy your channel.
@KibblesNbytes3 жыл бұрын
I kinda want to be the first to bust out the 3M buffing compound. Skillet, skillet, on the wall; who's the fairest of them all?
@gizzyguzzi10 ай бұрын
I could not disagree more.
@GilaMonster97110 ай бұрын
@@gizzyguzziprobably could disagree less though.
@shawnwedewer49953 жыл бұрын
I just sanded down a less expensive piece of cast iron. It performs better and the biggest advantage is lint does not get stuck in the bumps well seasoning
@wcarlhepker48064 жыл бұрын
I have never yet sanded a cast iron pan or skillet. My late wife thought I had ruined my smallest one. I got a phone call when I had started stuff in it and then did not get back to it for a few hours. Yes, the heat was on under it. I scraped the burned food out of it, then put it in the self cleaning oven, and started the cleaning cycle before I went to bed. When I woke up the next morning, it was just the iron with no seasoning anywhere on it. She was sure I had ruined it. I rubbed it all over with olive oil and completed the seasoning process, two passes. It came out beautifully. No sanding. it does a terrific job for small dishes. It is too small for larger ones. I have larger cast iron skillets for those. I also have a Dutch Oven and charcoal for outdoor cooking. No sanding required!!!
@highnrising4 жыл бұрын
I once tried the self-clean on a lodge skillet that was all gunked up because bought and used it for a couple of years before I knew anything about seasoning or cleaning these things. Once the oven self-clean got up to a certain temperature, it smoked up the apartment like the place was on fire. I turned it off and tossed the skillet in the trash and ordered a new one. Not worth that much trouble to try to save a $35 item.
@ricklundberg11525 ай бұрын
Great tips throughout
@cristrivera4 жыл бұрын
Great video, I think another excellent test would be cornbread🌽🌽 New pans always seems to struggle. Thanks👍🏻💯💯
@traveler7311 Жыл бұрын
I too have never had success with cornbread in my iron skillets. The cornbread always sticks to the pan and doesn't come out in one piece. I have a well seasoned GreaterGood skillet, which has a smoother surface than a Lodge.
@praisingann4him4 жыл бұрын
Great review on the Black lock! My experience with my 10 inch was great- cooked as well as my older smooth interior Wagner, Lodge, and Griswold and 1800 pans....and my Field too! My take is, the rough inside of the Black lock is a non factor to great cooked food! Thanks also for your recommend on cast iron soap. I will wash mine with soap and water to help keep build up away.
@BackwoodsGourmetChannel4 жыл бұрын
Thanks for joining. We will be doing a few more comparisons on these skillets.
@curtisjordan92104 жыл бұрын
I would argue that the one with the rougher texture would actually be more non stick than a smooth one.
@GilaMonster97110 ай бұрын
Less surface area in contact, less to stick to.
@lawrencegoodstein65394 жыл бұрын
I’m enjoying your videos I am new to cast-iron and I have a field skillet and a lodge skillet. I will be picking up a black lock..Next recipe I hope you do is either biscuits and gravy or chicken fried steak.
@talmadgewilliams88314 жыл бұрын
Oh my not metal on metal! What folks don’t tea Lise is before Teflon and plastic cast iron worked fine with metal tool.
@zerotolerance89093 жыл бұрын
Yes I do like your videos, very helpful to me and my cast iron cooking. Thank you keep bring them on.
@ricklundberg11525 ай бұрын
Metal on Iron is fine as long as you know what your doing, as you have said.
@Dan-yw9sg4 жыл бұрын
Interesting comparison. While waiting on the eggs, how about some fish filets or a good cornbread? They seem to give me the most problems when working with a new partially seasoned pan.
@HerbalistMax4 жыл бұрын
Smell-o-Vision, where are you? Looks sooo good 'Wood!
@Str8Flossin3 жыл бұрын
Just received the “10” 14.5 inch Blacklock. I don’t have any pans that big and I’m really looking forward to using it. Amazing how light it is. Thanks for the video, it was very informative
@bradmetcalf78323 жыл бұрын
"Amazing how light it is" That may not be a "good thing" in the end. Either it's a thinner pan or it has inferior cast iron?
@Str8Flossin3 жыл бұрын
@@bradmetcalf7832 it doesn’t hold heat like thick iron, but it’s great for frying and roasting.
@floridaguy11334 жыл бұрын
I use a metal spatula in my cast iron it's never been a problem
@gatoryak73324 жыл бұрын
Me too. And I never worry about being gentle. People think iron skillets take special care, but in reality, they are almost carefree.
@semperfi-19184 жыл бұрын
I use my metal spatula all the time.
@Dimythios3 жыл бұрын
Thank you for your hard work and here is "my" reply. Old Skool smooth surfaces are SUPERIOR to current rough type surfaces of the frying pan in certain types of cooking. Been cooking for 50 years and I have 1 go to skillet that has only the bottom smoothed. It was made that way. It's not mirror finish but for even cooking, and this is MY prime rib/Expensive cuts of meat that I cook with. Are all of my frying pans smooth? Hell no. And you are right on your testing. But there is a reason why frying pans in the early 20th century did have a smooth surface on their more expensive models. And I would never trade my 80 year old pan for nothing.
@JPEBeard4 жыл бұрын
Need to do a egg test and searing steak test!
@MichaelBrooksmsb4003 жыл бұрын
I have done the egg test already....with my 12 inch LODGE and 8 inch MAN-LAW ....SAME CLEAN RESULTS.
@erikvaldur33343 жыл бұрын
Right before watching this video I watched one where a woman got this pan out of the box. Washed with dawn soap for initial clean. She then went right into cooking a ham, cheese omelet with absolutely perfect results. She didn't even season it once herself. Kinda makes me wonder as I've seen so many people sand and re season theirs. I've bought a few lodge pans recently to get back into cast iron cooking after 30 or so years. Maybe I'll just try one stock first before messing with them. I'll definitely season a few times first but that's it.
@davem41932 жыл бұрын
@@erikvaldur3334 after seeing this video I decided to try a brand new 12" Lodge chef skillet out of the box instead of my usual process of sanding them down and seasoning them 6 times in the oven. Last night I took it out of the box, washed it with dish soap, rinsed it then put it on the stove to preheat it. I fried an egg in butter once the pan was warmed, it didn't stick at all. I made an omelette this morning and again, no sticking. I'm not going to bother sanding it or seasoning it after this.
@ONEHUNDREDPROOFMUSIC3 жыл бұрын
Right before the dump test I thought you were gonna flip both potatoes. Like Rambo with 2 machine guns haha
@larrystephens74374 жыл бұрын
You have to give me a heads up/ I didn't get my pop corn finished popping. No surprises with that one.!
@BackwoodsGourmetChannel4 жыл бұрын
Sorry man, that was kinda a last minute decision.
@danielsharp15604 жыл бұрын
Wouldn't cooking on pavers stone score a dead tie with that much oil?
@silvermediastudio4 жыл бұрын
They both cook fine, no sticking Saved you 15 minutes.
@snsfabricating4 жыл бұрын
From a viewer's point of view, it did seem to be a tie. However, it looked like the potatoes in the sanded pan developed more crisp. May not have but it looked like it did.
@modash12313 жыл бұрын
Honestly, with that much oil used, the potatoes and bacon wouldn't even stick to stainless steel.
@daddydutchbbq4 жыл бұрын
I must say both skillets performed well ! Both look great ! Cleaning and seasoning cast will make you happy for sure ! Great job! I will wait for the egg portion of the comparison..... Thanks Scott ! I would like to see you cook skin on salmon filets !
@BackwoodsGourmetChannel4 жыл бұрын
I love skin on salmon in cast iron. I think your outvoted here in the comments. Everyone seems to wants seared ribeyes or blackend fish. Maybe we will do a blackened salmon.
@daddydutchbbq4 жыл бұрын
@@BackwoodsGourmetChannel surf and turf, best of both worlds !
@semperfi-19184 жыл бұрын
Great side by side comparisons.
@turdferguson53002 жыл бұрын
Please forgive me if I'm being simple but I'm new to the cast iron world. The original Blacklock skillets from 1898 - 1910 ish have machine swirls in the bottom where they were factory smoothed. I don't see anything wrong with smoothing it yourself as long as it's a newer piece. You proved it seasoned well and so does the old skillets. I have my great grandmothers #8 raised number Blacklock skillet w/ C F in raised letters on the bottom. Chicken Fryer I think, outside continuous heat ring, w/ straighter sides, same handle design. The skillet doesn't say Blacklock anywhere on it but I don't think Blacklock labeled their skillets. Very interesting video, thank you.
@thesawch634 жыл бұрын
I would like to see you fry up some potato and cheese Perogies and add chives and dill on them just before they are finished . Dip them in sour cream as you eat them . Thanks from Canada
@HomeImProveMentHow4 жыл бұрын
118.. thanks for sharing. I have a quick easy way for seasoning cast iron with butter I'll have to do it one of these days the forward to hear from you by 4 now God bless Ken
@dbkfrogkaty1 Жыл бұрын
Outstanding cook sir! I'll have to try that lemon in the potatoes idea next time I do skillet taters. By the way, I only use metal utensils on all my cast iron and carbon steel cookware. Rounded corners of course!
@Edmo1304 жыл бұрын
What would be a true test? One word... EGGS! Love the channel and content.
@mobilemechmantim7734 жыл бұрын
How about blackened fish filets or sticky buns?
@motorradingaround12204 жыл бұрын
Now that’s funny I have the same Seminole swamp seasoning you have in first minute or so of video
@gildavis8266 Жыл бұрын
Please do cornbread!
@adamr634 жыл бұрын
Nice result, and exactly as I expected.
@rebelangel8227 Жыл бұрын
Nice comparison I think the real test would be doing some sunny side eggs to see if they stick
@megamattoutdoors76484 жыл бұрын
Nice one. I agree on it being a tie. I couldn't tell a difference.
@buddycurtis3874 жыл бұрын
How about a nice Rib eye in each one,love the channel I don;nt miss a one Thanks
@MichaelBrooksmsb4003 жыл бұрын
I'll stick with my rough bottomed 3 month old 12 inch LODGE Skillet! 😆 😆 😆
@cowboyup5454 жыл бұрын
Very nice demo, I don't really see the need to grind it down any, and those taters look awesome, Thanks for the video NEW SUBSCRIBER.
@Splagnate Жыл бұрын
This guy sounds like he’s from Florida.
@teop78873 жыл бұрын
Big fan of Lodge/Blacklock 👍👍
@gator832614 жыл бұрын
Good video
@deckgun31 Жыл бұрын
Thanks for doing this test. You saved me a bunch of unnecessary work on my new skillets. You’ve earned a sub from me. Thanks! PS: I’d like to see some one skillet meals.
@Will79814 жыл бұрын
Whatever you decide to cook next will be fine with me.👍🏻 I'll watch it. Also, I still think the smooth ground one wins because I think the smoother ones are more appealing to the eye.
@gatoryak73324 жыл бұрын
Not after a a year of more of cooking with them. Mine are very smooth with the built-up "seasoning". You can't get that on a skillet that has been ground smooth.
@HobiesGarageBBQ4 жыл бұрын
Bravo!!! Great job, great test!
@davidwitt21884 жыл бұрын
I would like to see fried eggs in a round. I have trouble with eggs sticking to cast iron, so I would like to see how they do with eggs.
@BackwoodsGourmetChannel4 жыл бұрын
That will be coming up. These pans are not quite ready yet. Thanks for watching.
@rocketcaver4 жыл бұрын
Thanks for this comparison. I cringe whenever I see someone recommend sanding down a perfectly good skillet. Some might not like the rougher surface, but it really is just fine, it cooks fine and can be just as non stick as the smooth ones.
@radagast66823 жыл бұрын
After you smoothed your pan, how did you season it, and did you season it more than once? I went back to the first video, and that answered my question.
@olddawgdreaming57154 жыл бұрын
Thanks for sharing with us.
@dmb34284 жыл бұрын
have a 2 hand me down skillets. Griswold, and a no name with no. 8 10-5/8 dia probably made in the mid 60s because it has made in the USA on the bottom, its so smooth it looks like it was machined out that way....eggs slide around in them, and I use a metal flipper... they get rinsed out with hot water and dried out with a shop grade paper towel, then thin coat of oil in the oven at 325 after every cook...deep black In color wondering how good these new lodge skillets are, they lighter in weight than the normal version
@BackwoodsGourmetChannel4 жыл бұрын
About 1 third lighter. Thanks for watching.
@gatoryak73324 жыл бұрын
I have Lodge pans. Bought new about 15 years ago. They are fantastic. I do not re-season them - EVER. That's a waste of time. I do cook in two of them almost every day. And another two get occasional use but work just as well. I just wipe them out with a clean rag. If I need to rinse them, I use the coolest water that will do the job, then dry them off, then throw them back on the cooktop, ready for the next meal.
@sjuas6903 жыл бұрын
Next challenge - pancakes!
@keithgardner3844 жыл бұрын
Love the videos keep up the good work
@BackwoodsGourmetChannel4 жыл бұрын
Thanks for watching and joining our memberships.
@garyb.66994 жыл бұрын
Good evening, thanks for the video hope a great night Cheers from New York
@saltygoat Жыл бұрын
Good vid. Fry an egg without sticking.
@kevinbaird18204 жыл бұрын
Fry a egg at low temp an high temp an see which one requires the least amount of attention. I think that would be entertaining.
@1Raphael4 жыл бұрын
Very nice thanks for sharing always good videos👍🏻👍🏻 maybe a couple of hamburgers test that out
@rstumbaugh433 жыл бұрын
Great job!! Now that you did the bacon and taters, how about an egg test between the 2
@SK_CrappieCatching4 жыл бұрын
I was expecting the sanded one to perform better.....Taters and onions that's one of my huntn camp foods......
@BackwoodsGourmetChannel4 жыл бұрын
I have more plans for these 2 pans. Maybe if it cools down a bit, I can catch a crappie or two. Thanks for watching buddy.
@SK_CrappieCatching4 жыл бұрын
@@BackwoodsGourmetChannel I've found some crappie hanging in their fall areas already...... Although it's still hot the days are getting a lot shorter..... I'll be watchn.....
@dzc391polk4 жыл бұрын
Looks good!
@w.f.42874 жыл бұрын
Thank you!!! I am looking for cast iron and this new pan looks awesome for for someone starting out who doesn't have time to treasure hunt for a pan. I'm guessing that you have a video showing what you did to modify this pan? It's reassuring to know that if you buy one, and use it then get tired of the noise, you can modify it like you did :) Also, as Lodge Blacklock comes in limited sizes could you suggest the most useful size? And would you buy the lodge lids that would fit these skillets (if you had no cast lids). Thank you!!!
@weswalker12084 жыл бұрын
great video excellent test
@TezNguyen4 жыл бұрын
got myself an australian cast iron because lodge is imported and theyre expensive as hell over here...and it is rough and came pre-seasoned i guess but i did seasoned it in the oven for 2 times...I tell ya the moment i cooked something and it stuck surface say garlic powder on seasoned meat. Scrubbing it down will take away those damn seasoning i precious so much, moral of the story is smooth or not if you cook it the right way as in using the pan for what its suppose to do; u wont have any problems any all. I use cast iron on japanese omelet, those rectangle cast iron pan...I use nonstick on french omelet, etc etc....people be using the wrong tool for the wrong job thats why they suffer
@BootScootinBoo4 жыл бұрын
Thought blacklock was the lodge companies factory smoothed cast iron?
@BackwoodsGourmetChannel4 жыл бұрын
Nope, just seasoned 3 times.
@fattony92272 жыл бұрын
There is no need to grind the hell out of my new cast iron pan then. Good to know!
@bradmetcalf78323 жыл бұрын
Good video. I do have to say I disagree with your seasoning and maintenance thought's. No reason to smoke your oil and I use a much lighter coat. Get it to the point ya can't leave your fingers on the upper edge, add the oil(something like grapeseed or canola, that has a higher smoke point) and put in oven at 350 for awhile then let cool down. I don't do this every time I use it, if I can just wipe it clean it's good. If I have to scrub crud from baking or some dish I made in it, then re season. FWIW
@bwinchester41084 жыл бұрын
Appears your left side, non sanded one was less level than the rights side. Noticed the oil immediately went to the bottom vs the sanded side. Love your grill! Hava link to it or did you build it yourself? Love to see that they both did the same even with the un evenness!!
@BackwoodsGourmetChannel4 жыл бұрын
That burner is on our Amazon store in the Reviewed Items list. Less than $100.
@MrKingsniper223 жыл бұрын
Let me have the smooth black lock skillet 😎
@MrBullet8883 жыл бұрын
Nice video. I have 2 Lodge cast pans and 2 Lodge carbon steel pans. Both used right out of the box after cleaning and seasoning. I don't think I could sand a skillet personally. I also cringed a bit hearing that metal spatula on those pans. Just me but I always use wood.
@davidcooke77444 жыл бұрын
Hi ya I’ve just got a lodge carbon steel skillet which is great. It behaves like the cast iron but it’s not so heavy check it out? I’ve enjoyed this video 👍.
@6574494 жыл бұрын
I have the Lodge round pancake pan. Has anyone got it to work and be non stick? Will a number of reseasoning work?
@BackwoodsGourmetChannel4 жыл бұрын
That would be a good start. It will get better with each seasoning.
@crappiedayfishon17564 жыл бұрын
what is your opinion on the blackstone griddle sets that are so populer right now?
@BackwoodsGourmetChannel4 жыл бұрын
I watch a lot of folks using them. I have not used one myself. Thanks for watching.
@emmgeevideo4 жыл бұрын
Difference: mechanically you have demonstrated “no difference”. But you know the saying about “fingernails on a chalkboard”... I think the sound of scraping metal on the stock version would drive me nuts. BTW I’m getting my Stargazer delivered today. I’m looking forward to that. If you could tell me where to get the slotted spatula I would appreciate it. I didn’t see it on your “store”.
@ChaChaDancin Жыл бұрын
Nobody should be using metal utensils on seasoned cast iron cookware, so that shouldn’t be an issue. This guy should know better.
@whitetiana30229 ай бұрын
i'm team unmodified.
@jasunto4 жыл бұрын
Publix? You in Florida?
@MeMe-cd1wy4 жыл бұрын
It did appear you poured more oil in pan on left. Since you didn’t measure you don’t know for sure
@fredfleming2614 жыл бұрын
omelette or cornbread
@sunshinepie5662 жыл бұрын
A fried egg is the real test.
@finallyfriday.3 ай бұрын
I don't season, I wash in soap and water, I use metal utensils and everything else "wrong". I get rust only rarely and food sticks a little... but so what?? The important thing is food tastes good. Not looking for NASA specs.
@chucklarosee31574 жыл бұрын
Good vid but do believe that eggs will be a different story,I cook almost exclusively on cast,my best old pans are smooth as silk
@jeffcanto4 жыл бұрын
LOL
@fedderback14 жыл бұрын
cook some steaks or pork chops in them see if they stick.
@kimstocks4485 Жыл бұрын
use pure olive oil for frying, veggie oil is very unhealthy!
@mongoslade23253 жыл бұрын
I like it rough. Whoha
@zoniekat4 жыл бұрын
I've had one cast iron pan in my life, which was the basic Lodge 10 inch. I tried and tried to season that thing according to advice I got on KZfaq. I could never get it nonstick. I gave up and gave it to a friend. Maybe she could do better. I still want to have a cast iron skillet that is smooth and doesn't stick right off the bat, or at least nonstick within 4 seasonings. I don't care that much about cost I have no idea why the basic Lodge is so popular. It was horrible. Anyone have any suggestions for a good nonstick pan?
@nancybarnett28324 жыл бұрын
I have 3 basic Lodge pans. When I got them I washed then and seasoned them 3 times with canola oil. Then cook with butter first, I fried eggs in all 3 they work great, best nonstick pans I have ever owned and I'm over 60. For cleanup I wash with hot water, dry, then add a small amount of crisco with a paper towel and heat until it starts to smoke.
@gatoryak73324 жыл бұрын
The best way to season cast iron is to cook bacon at low-medium heat. If the bacon splatters, then the heat is too high. After the bacon is done, let the pan cool. After the grease has turned white, reheat it and pour it off, then wipe any cracklin's out. Don't wash, yet. Repeat two or three more times. Now the pan will be ready to go. The more you use it and the less you wash it, the better it gets. I have never machined my iron pans (all are Lodge that I bought new). They are almost perfect. To clean: The less you do, the better. Wipe with a cloth, scrape with a metal spatula if necessary, rinse with cold water. Gradually raise the water temperature if necessary; the idea being to use the coolest water that will do the job. It takes less time to clean an iron skillet than it took for you to read these cleaning instructions. If you had to use water, dry the iron. It takes less time to clean an iron skillet than it took for you to read these cleaning instructions. Cooking tip: preheat iron before you put food in.
@davem41932 жыл бұрын
@Linda L if you did 4 seasonings and still couldn't get it to be nonstick I would guess you weren't preheating the pan long enough before cooking. I made the same mistake when I first started cooking with cast iron. It's not like using teflon or stainless pans where you can just turn the burner on and go. Now when I cook eggs with CI the first thing I do is turn the burner on to the "2" setting and let it warm up while I'm getting other things ready. I use the handle as a reference, once the handle is too hot to touch for more than a couple seconds I know it's properly preheated. I bought a Lodge 12" chef skillet a couple days ago. I'm a person who has sanded all of my Lodge pans smooth but after finding this video I decided to try to cook with the rough surface right out of the box with just the factory seasoning. Lo and behold I cooked an over easy egg last night as a test, it didn't stick at all (I used butter to cook it on). This morning for breakfast I made an omelette and it didn't stick at all. After that I've decided I'm not going to sand it smooth, I'm just going to keep cooking in it.
@moolate1274 жыл бұрын
Hello, I want to get a high end cast iron skillet, would you say the blacklock competes with stargazer? Or should I just go for stargazer/field?
@bethanydenney60064 жыл бұрын
I got a Stargazer two days ago, cooked in it for the first time today. Go with the Blacklock. I bought my Stargazer preseasoned and used oil/butter to cook and things still stuck some, which I wasn't expecting. Cooked on low heat too and preheated. Also, didn't scrub up easily, and so I chose to reseason in the oven. Not super happy with how it came out....seems hard to take a season. Unlike Lodge, which I bought a $20.00 Lodge last week from Walmart, just to see if I liked cast iron cooking, and it definitely outperformed the Stargazer. So I basically paid five times the price for the Stargazer and my Lodge outperforms it.
@JPEBeard4 жыл бұрын
Should i get a 10 inch or 12 inch?
@BackwoodsGourmetChannel4 жыл бұрын
It depends on how big the meals you usually make are. Either pan works well.
@JPEBeard4 жыл бұрын
@@BackwoodsGourmetChannel I mean does 1.5 inch make a difference? And what is the weight difference. I know a 12 in Lodge is a little heavy for some.
@gatoryak73324 жыл бұрын
@@JPEBeard Depends what you are cooking. The area of a 10"D circle is roughly 75 square inches. The area of a 12"D circle is roughly 108 square inches. That's 44% larger.
@Sharpfiro Жыл бұрын
You need to do something about the sound in your videos. To loud, you can post process that
@BackwoodsGourmetChannel Жыл бұрын
Fix your phone settings, not this video.
@Sharpfiro Жыл бұрын
@@BackwoodsGourmetChannel cool cool. Don't know what got you so upset. But you should look it up, sound is more important then video quality. But you do you