I love my cast iron pens for searing my sous-vide meats. Just got a carbon steel wok today to which many of the same principles about seasoning apply, so I'm looking forward to this addition. I burned it in and seasoned it today and the first result was excellent. If anyone had told me in my 20's that I'd enjoy cooking as much as I do now, I would have called them crazy, but like with every hobby: Owning the right tools plays a big role in it too. ..and it seems women like men who know how to cook also. ;)

Wonderful video!!!

A fundamental error about how cast iron works: the material does NOT conduct heat efficiently, but stores and retains a lot of it. This is why it needs time for heating up and also why you have a good browning.

Kendra is great. Kendra plus a cast iron is burning hot 🔥

Comment recap: Kendra 😍. Cast iron - not a good heat conductor, good heat retainer 👍🏻.

I love homemade biscuits in them

Great explanation. You teach well, not to mention the food 😉

When I use a cast iron as a "panini press", I heat the cast iron pan, also. Then, you just put the hot pan on top of the sandwich and you don't have to flip it!

great video !!!

I am in love with this woman …

I think im in love

This was SUPER helpful. Im new to cast iron but my cooking is 1000 times better for it.

Always a pleasure to watch someone who is articulate, knowledgeable and can convey information in a fun yet educational way. Thank you.

Great content! I would say for that last section, instead of using the pan as a press, cook in the pan & get an actual press like you'd use for bacon, I picked up a round 'Lodge' one at Walmart for just under 15 dollars.

Yummy recipes!

Cast iron conducts heat terribly. It retains heat - which is why it works so good for most of the applications shown here.

This was a great video thank you so much. Also you are super pretty! :)

wow that's dope dude

For searing try avacado oil. The smoke point is about 480 degrees to 520 degrees F depending on the type. All I know is that it works great and the taste is amazing.

Why is she not doing more videos? This was great!

I would love info on cleaning and caring for a cast iron !!!!

I would really love a BA rundown on cast iron - cleaning, do + dont's, what not to use in it, storage, etc!

Every video on KZfaq gets this wrong. Cast iron is great because it conducts heat really POORLY. That's why we use aluminum in clad pans. Steel conducts heat worse than aluminum. So the thin layers of steel are used for the cooking surface properties, but the layers of aluminum are used to spread heat quickly. Poor conduction means the heat spreads evenly because hot spots can't form as quickly. You can't have a pan with good heat retention (which you also say happens) and also have good heat conduction. The heat would disappate quickly.

Thank god they went with a giant honk of meat. No video on cast iron skillets is complete without a giant honk of meat.

Oh cast iron oh cast iron, I love you so much.

‘smoosh’ 😊

Do you recommend pre-heating skillets in the oven? Especially when roasting chicken (spatchcock style)

One correction: cast iron does NOT heat evenly. Cast iron is not a good conductor of heat compared to, for example, a stainless steel pan with a layer of copper in the base. It does retain heat much better, though.

ok so it's been a while since I watched a BA video since all of the change but why has one of the changes been BA no longer using a tripod for their cameras! Seriously it feels like I'm on a boat with the constant swaying and rocking of the camera

The big question still looms......will they ever revert back to filming in the test kitchen, the main element that made Bon Appetit so great in the first place.

They do not "conduct more heat", they retain more heat because of their density, meaning that when food touches the pan there is more heat for it to absorb. The food doesn't "cool" the pan off as much.

Cast iron pans can also be used to keep your husband in line. Be careful though, cast iron may crack when it comes in contact with a hard surface. LOL .

This girl is delightful.

What did she dip the chicken cutlet in? Looks good!

I thought I was watching Tasty channel and I thought to myself "man they've stepped up their game." Until I saw the ending. No wonder why the content was good😅

great video! can you do a vid on best methods to clean and preserve your cast iron!

how long did the chicken cook? Just until both sides are super crispy?

Great for patching jeans. Cut a patch using glue gun put glue all over patch put on hole and press down with a heated cast iron pan. Patch will never come off.

Get yourself someone the same way Kendra looks at her shallow-fried chicken cutlet after she cut into it

what stove and oven is that?

I love Kendra😍

I wonder can you vocal fry with a cast iron skillet? It definitely sounds like it.😊

I am dreaming. ❤❤❤

You forgot to mention it’s a great self defense weapon if you’re being robbed.

The only problem with my cast-iron pan is that the handle is one with the pan, no coating. So it can burn you if you don't use a towel! It's the only pan I use when searing meat. That reminds me, I need to order a mortar and pestle... I should have used my cast iron but I just used a chef's knife to crush coriander seeds the other day. I'm gonna make a panini for dinner now! Nice video thanks!

As an avid cast iron user, daily, and for many years, I do agree with a few things in this video. However, I have some critiques on the "Searing" in cast iron. -1- You don't need to heat up your cast iron pan for a "significant amount of time." Often, you will find, that the pan heats up just as fast as any other pan for your purposes. Heating up too slow for you? Turn the heat up. Cast Iron is very receptive to the heat level you apply, and also retains heat well. So, as your pan is heating up on a HIGH heat to your desired temperature, and you begin to reach said temperature, lower the heat down to what you actually wish to maintain the heat at. You aren't hurting the iron by doing this. -2- Watching for your pan to be hot enough based on the oil's shimmer or level of viscosity? I disagree. My oil shimmers and runs easy when I'm making eggs, and that's definitely not at sear-level temperature heat, and is a poor indication of what heat you need for searing. Well below sear-level temp, in fact. If that's the only thing we're looking at, we're in trouble. If you're searing, then a light smoke (emphasis on light) that is coming off the pan is a good indication of the temperature because oil smokes at a certain temperature, and a well-kept cast iron even without oil will begin to smoke when it's really hot which is what you need when searing. -3- Vegetable oil does have a high smoke point (around 460 F) but is also extremely unhealthy for you in comparison to other options. So unhealthy that if a recipe ever called for purely vegetable oil with no substitute, I would opt to not make nor eat said recipe. I'm surprised a channel titled "Bon Appetit" with 6m+ subscribers would ever recommend vegetable oil, but I digress. Avocado oil is leaps and bounds a healthier option that also has a high smoke point while remaining neutral in flavor. There are other options available that are also healthier than vegetable oil, albeit not as healthy as Avocado oil. Olive oil is considered a low-smoke point oil even though it is healthy like Avocado oil, and so should not be used with high heat cooking in a cast iron for searing, but works perfect for any low-medium cooking in a cast iron. I often use olive oil when I am making eggs in the cast iron, and no, eggs never stick when I do it! That's a different topic, but one thing I can say is take care of your cast iron and it will take care of you: season it well, and preserve that seasoning, cook to cook. I foresee some comments regarding when oil is smoking that means its producing free radicals and producing acrolein and will ruin the taste of your dish and is unhealthy for you. First, you should be listening to your senses and perhaps a timer you set when your pan is ready, not the smoke alarm, so please use common sense. Second, as I stated before, I cook in cast iron, not sometimes, all the time. The only time I don't use cast iron is when I am making a soup stock, and even then, I could make that in a cast iron if I really wanted to, but I don't own a cast iron pot large enough. I have made dishes exclusively in cast iron for years (as long as I've been able to cook as a kid) and have used this technique to sear many things and especially to make steaks that trump steakhouse restaurant quality. It works. When you are searing, you want that pan HOT. Not kind of hot, not just about hot, you need it HOT if you want to develop a good sear especially on steaks. I'm talking 500 F hot, and that is about where a lot of high-smoke-point oils will show the smoke you're seeing. Whether you want to use my methods above or not is entirely up to you. If you're more scientific, buy an Infrared Thermometer gun and take the guesswork out of waiting to see a light smoke coming off the cast iron pan. Either way, buy a cast iron and get cooking!

What size pan (iron) is she using?

love her

Nice

11:33 Don't lie! The bottom of that sammi was burnt AF !!!

you have to be careful while baking because the cast iron hold heat and you can burn your bottoms. When you have nice looking Bake but when you take it out it is rather burnt.

Do you use the same cast iron pan for sweet and savory food?

I definitely learned some thing here. I definitely like the idea of a sandwich weight.

🥰🥰yummy🥰🥰

Can you talk about what ‘seasoning’ a skillet means?

9:43 "nice-st" new catch phrase?

when you shallow fried the chicken, what was those three bowls? Flour, eggs and then flour again?

Try a pinch grip with youre knive.

Does the cooking time change in the cast iron vs a regular stone, metal, or glass pan?

Can you use a cast iron skillet on a glass top stove?

Slice the fat on the pork chop every few inches so it stays flat. If not the meat constricts and the fat band pulls up, making it not flat and not able to get a good crust.

Enjoyed watching this video!

What size pan is she using?

Nice job Kendra! 💕

She’s incredible; I love her. I would die for her. 😍

I like Kendra ! She is fun

I love this! I love her!

"Now I'm going to season these vegetables." *Puts just olive oil on them* 😵‍💫

Those are dinner rolls not biscuits but still look mouth watering lol. Great video thanks!

😍😍😍😍

"... they conduct heat really evenly" 🙃

Very well done 👏

Been needing this

Not only was this an entertaining and informative video, and you are lovely and fun to watch. Can't wait to see your next one!

I would just like to add that searing a steak or pork chop is it not just for aesthetics, or for someone who like the taste of it, but also to seal in the juices!

😍

Butter=better

Tremenda milanga

LMAO conduct heat.

No me gustaría ver a mi esposa enojada con ese sartén en la mano, les juro que saldría corriendo y no paro hasta llegar con mi mamá!.😬

Got cast iron couple years ago. Now wondering if way use without all oil & fat. If so please do video. Dont like eating all fried food anymore

Hate hate hate how internet cooks refer to anything they’re cooking as “Bad Boys”.

This woman knows what she's talking about with cast iron because I know what I'm talking about with cast iron I only cook with cast iron nothing else.

"oils heated past their smoke point will break down and make food taste and smell burnt" *Proceedes to burn the oil*

Cast iron pan vs carbon steel pan Who do you got?

Her: you see this metal pot, you can use it to hit people... also step on it and hammer a nail with it Me: Is that really using it Her: also press your bread with it Me: ...

I wouldnt use my pan to crush anything, the bottom is always filthy in my case

What's daunting to me about cast iron is I don't know how to take care of it

Copper conducts heat like a champ. Cast iron does not and that is why it takes a long time to heat up and also why it retains energy really well. Please correct this and resubmit.

7: Use a Cast Iron Skillet as a plate! No need to set the table, just put the Cast Iron Skillet directly on the table after cooking and your food will stay perfectly warm! 8: Use a Cast Iron Skillet as a water boiler! Just pour the water directly into the Cast Iron Skillet, and you can see exactly when the water is perfectly boiling! 9: Use a Cast Iron Skillet as a foot bath! Just heat up your water slightly and place the Cast Iron Skillet on the floor, and you're ready to relax with a perfectly warm foot spa! 10: Use a Cast Iron Skillet as a hat! When it's raining outside and you don't want to get your hair wet, the Cast Iron Skillet is a great tool to make sure your hair stays perfectly dry, all day!

If the pan has a wodden handle, you cannot use the pan in the owen. Some pans (at least in my country)mhas wodden handles on them.

OMG , you can even hammer a nail into the wall, use this a shield during school shooting or just as a heat shield for spaceX rocket when reentering earths atmosphere, amazing

Kendra says "...there are some pans that you can't transfer to the oven beyond a certain degree..." It's a crying shame that our schools no longer teach our children the English language. Is she talking about angle, step in a process, social rank, or temperature?

They do not conduct heat well. They conduct heat poorly. They retain heat well because they are thick and heavy.

Iron is the best

Kendra is great - I feel if I was in the same room with her, I could ask her any "dumb" food question and she would not be some snobby foodie.

Cast iron skillet is almost the most used tool in my kitchen right behind the coffee maker. Air fryer comes in third.

Metal spoon oof

Cast Iron does not conduct heat well or evenly. I wish that idea that would die. It does have decent thermal mass due to the sheer amount of material present (even though it has poor specific heat), thus it can resist change in temperature once hot. We don't have to guess about these things. There are very clear and relevant material properties which allow us to make accurate assessments as to the performance expected.

is there a way to cook meat with it without drenching it in oil so the whole house smells like oil?