WOW!!! Congrats!!! YOU are disappearing you are doing so wonderfully with Keto!! You ARE rocking this!!! I'll bet you feel amazing!!!!! I LOVE LOVE LOVE my cast iron and will NEVER cook on ANYTHING else the rest of my life!!! Thank YOU, dearly, for teaching me how to season, use them, and sooooo much more!!! You are an integral part of my love/dedication to making amazing tasting food!!! Thank you for ALLLLLL you do!!!!! I look forward to more videos, as always!!!!

That's a nice little thing. 💜

Hi Debbie Where's Cynthia probably sleeping.🤣. Very nice.thanks for sharing. I'd cook somthing in it. Forget potpourri.

That was some pretty strong packaging! Never knew about Lady Bess cast iron. You have a wonderful collection. Thanks for sharing.

I like that, it’s cute

That is a really cool little pot and lid, Stephen. Congratulations on finding and receiving it. I have an off topic question for you. I'm setting up a lie tank this weekend to clean about 6 pieces of cookware, plus 2 lids. When I finish with the lye, can it be disposed of by dumping it on the lawn? or will it harm the lawn? If so, how would you recommend I Handke the used up lye mixture? Thanks in advance, and best regards to you.

That would be good for nacho cheese .

Steven I bought a small round griddle at an estate sale. When I got it home I realized it wasn’t cast it was wrought iron. Upon more research I found it was WIRCo. Seems decent but I’m wondering about cleaning and seasoning. Is there a difference in technique because I’m a strict adherent to your techniques. Lye and electrolysis.

Can you do a video on how to repair cast iron? I have a Cabelas 14 quart dutch oven with a raised lip on the lid, and I've had a piece of the lip break off.

Sure didn't realize uts a Lady Bess. Dang.

Hi I've just watch your carnivore video. Thanks for the inspiration. I would get your Easy Beezy cast iron seasoning but between New Zealand and the US being both 1st world countries we don't get the free shipping or low that developing countries get. Not forgetting the distance. I was wondering do you have advice for cooking (rump) steak on an induction hob with a cast iron pan? Id prefer infrared hobs but I've only induction at present.

Are those holcroft pans behind you?

I wish he woulda told da value of it. I know EXACTLY where that EXACT pot is but clueless of its value. Don't wanna pay too much for it.

No sense of having two. Not many if any repeats on your display wall.