without being a Ragusea'bout it

fuck it up is my favorite to watch. I'd love to see more of it

SuperResistant wait, that’s kind of Adam’s thing as well, though he gets pretty nerdy with the scientific videos

100%, its strong fucking content.

@@superresistant8041 At least Ragusea isn't all "YOU MUST DO IT LIKE THIS!!!" and is instead like "here's what I like and how it works. feel free to adjust to your needs." Chefs that are super insistently prescriptive just dissuaded me from cooking. Most of the time idgaf about making the "authentic" dish and feeling like exotic/expensive ingredients and tools are absolutely necessary otherwise the dish is ruined just makes cooking edible food look a lot harder than it actually is.

impossible, some things just require you to be a nerd if u wanna do it properly

Don't put it in the dishwasher, dont buy $300 in whetstones right away, use a honing rod often, make sure its clean and dry before storing.

Buy a knife and cheap sharpener, use the sharpener every now and then, clean and dry after use and store the knife in a place where it doesn't bang against other kitchen tools. It's that easy

@@stonecat676 The simple fact is that most people can just get a pull through and be fine. The average person does not (and should not) care about having a perfect mirror finish, and no, you're not going to "remove too much matieral" using the dang thing a couple times a year. 1)Use a sharpening technique you actually will do 2)Clean and dry it immediately 3)Don't store it loose in a drawer

@@stonecat676 cope!!

One trick to tell the difference is that the older stuff has a capital PYREX and the new stuff is all lower-case. My 1C and 8C measuring cups are the old style which I got from estate sales.

@@largeandscary8662 Nice find.

@@seymourglass26 What's the main difference between the old stuff and the new stuff?

@@icanwatchthevideos the old stuff is borosilicate glass which is temperature shock resistant, the new stuff is just tempered glass, which will shatter is subjected to extremes in temperature for instance if you take a hot Pyrex dish and put it on a cold stone countertop.

@@g33dav3y thanks!

I got my 12 inch pan from an old man on Facebook Marketplace.

Or you could pay $3 at your local thrift store, but what do I know.

@@g33dav3y also a solid option if you're good at restoring cast iron! I've, honestly, had a hard time getting a good initial seasoning on my pans, so I like the help of an expert.

@@anicesubject I also have had bad luck seasoning pans, but I've had great luck just cooking with them. I know that my dad and grandfather never seasoned a pan in their lives. They scorched them a few times by accident, which probably accomplished the same thing.

@@anicesubject Nothing magical about it, nor are there any absolutes or indisputable Internet secrets of KZfaq alchemists, as some would have the rest of the free world believe. Buy a $5 skillet at your local thrift store; they're all over the place. If it's rusty soak it in a bath of 50/50 vinegar and water for about an hour or so. Scrub vigorously with an SOS pad and rinse thoroughly. All of the rust should disappear. If it still has old carbonized seasoning you will want to remove that before reseasoning. The easiest and most convenient way to do that is with Heavy Duty Easy Off oven cleaner. Be very careful to follow the safety precautions when handling this product. Otherwise, go ahead and apply a light coating of Crisco, and heat it at 400 F an hour minimum. There are many detailed videos on KZfaq illustrating this technique for restoring used cast iron to its bare metal condition, applying, and curing the seasoning medium of your choice. Careful though. Cast iron hunting, collecting,, cleaning, seasoning, and cooking is highly addictive. 👌

Thanks - you’ve just given me a response to share w/my partner when he sees me using a drop of Dawn to wash out the heavily-curried remains from our pan since I don’t want everything we cook in the pan to taste the same!

I only wash my pans with fat that's been sucked out of people at a plastic surgeon's office.

Soaps still use lye as the saponifying agent so idk it's probably over scrubbing and not drying the pan well. Cause if there was leftover lye after soapmaking then your hands would also be damaged lmao they're not... cast iron. Plus soap and detergent are different.

Lodge even says it's okay to use a little bit of soap. The important thing is to make sure it gets dry.

All soap IS lye and fat. By definition, that is what soap is.

ask me about my whiskers

@@internetshaquille I'm more of a honeycombs man

NO ROOM IN THE FREEZER BECAUSE MY PANTS ARE IN THERE

I am totally lost. What?

People buy “raw denim” pants because they last for a long time and become aesthetically pleasing after enough consecutive wears. They aren’t supposed to be washed in the laundry, according to some. People will get rid of odors by freezing out the bacteria. I personally just do tub soaks once in a while.

I get paid whether or not you watch it :) I give you permission to avert your eyes

@@internetshaquille *angry advertiser noises*

@@internetshaquille I just zone out

@@internetshaquille that just makes me wanna watch it even more! 😂

I actually do respect Shaq for giving us the heads up

He doesn't need to do this for a living... as such, he can focus solely on quality and what he wants... Most KZfaqrs need to create a bunch of videos a week, so having a set style you can easily just redo over and over is helpful in doing that and creating an image that comforts viewers. And because they post so much, they end up making KZfaq their way of living, so they need more sponsorship and more video time... Internet Shaquille don't need to worry about his channel not making him money.... the money is a bonus, not necessity...

What do you do after it cools? Also where do you store the pan?

@@F4Y541 I use the same technique. After mine cools I store it upside-down on top of my toaster oven, mainly to keep the cat from snooping around in it. If I had room I'd hang it up but that's not practical in my home.

That's really frustrating and unhealthy to make the pan smoke in the kitchen all the time, and that's why I'm not so convinced about using it...

How is that sustainable for your skin?

@@F4Y541 after it cools I just put it away. As it happens, I also keep mine on top of my toaster oven haha. Right side up though. No cats in my house.

If I have to argue with ONE more person about using a small amount of dish soap on my cast iron pan... I'ma just link them this video now.

@@devyndavidson375 You know what? Even a large amount of dish soap is perfectly fine, if wasteful. The concern isn't quantity but chemistry, and modern lye-free soaps just don't have the chemistry to harm a cast iron seasoning.

And its still useful because of the bandana tid bit!

Also, no Teflon floating around in your organs.

@@aygwm but do you really want stuff sticking to your organs?

@@aygwm Afaik teflon is not harmful to your organism, because it doesn't react with the gut and can't be absorbed by the body. Only way teflon is harmful is if you heat it up too much until it starts releasing fumes (you will see and smell this). The fumes can give you flu like synptomes for a short time, but there are no known long-term complications

@@Laughing_Chinaman teflon aka super-fiber

@@wernerbeinhart2320 Although it's worth noting that teflon kills some types of birds extreamly quickly. Doesn't even need to fume, just using it in the same room where your birds are and you'll kill them

It used to be, bit modern soaps are extremely gentle, so they don't do shit to anything but regular oil now, does nothing to polymer

Certain things just change over time... but it's not like the internet was big years ago... so when soap changed and became safe for cast iron, most people couldn't get the info...

Honestly, I used my parents cast iron for years, so I knew how to just use it and take care of it.... but after watching so many cast iron videos, it feels wrong to not go overboard... I logically realize I don't need to... but so many videos saying otherwise just got to me..

@@TheDeathmail That's the problem these days you can't get good sources and good tips by reasonable people with good experience who have a grasp of the idea of diminishing returns. Pretty much no matter what field you're interested in, everyone focuses on things that have at best 5% impact, while neglect the things that have at least 95% impact.

@@pubcollize I feel like that comes from professionals who have been in their fields for so long that they lose touch with what the general public knows and can do. Like professional chefs' have totally different concept of what's "easy to cook" than most people (sorry Gordon Ramsay I ain't ever taking that long to cook scrambled eggs). I work at a teaching hospital and I feel like I see an analogous phenomenon in how old doctors who have been in their field for several decades are often much worse teachers to new residents than younger docs who are almost done with residency or have just finished residency. It's not because they know less about medicine. It's because they usually know less about what a brand-new resident knows and what rules of thumb are best to start off with. People think the best teachers are the people at the top of that particular field, but really teaching is a skill in and of itself.

@@tomisaacson2762 Interesting. In high school I was a really quick learner. Above average class in Pre-cal (I had a life). I didnt need to go into the essentials math course because I knew it all(what a percentage is and basic geometry). Every once in a while I would help out one of the essentials math folks with their homework. They would play up how difficult the coursework was to understand and how unintuitive it was. But nearly every time, after I explained it a few different ways, the kid would leave *knowing* shit that they'd just spent a month struggling to catch. Do most adult teachers just suck? Do they just not remember what the basics actually are anymore? Do they forget to teach foundational ideas because they have forgotten just how little a child actually knows?

@@thekingoffailure9967 sometimes they simply can't relate, they can't see things from the perspective of a "noob", because they're far too removed from that state. Like, as an advanced beginner at guitar playing I've watched people's "complete beginner courses" that were so high above my level that I didn't even understand what they were talking about. Like Rick Beato's "How I would re-learn guitar today" - where he proceeds to explain how he'd start stuff that I had never heard of and couldn't remotely grasp. Or do. They simply have no idea what a beginner can do and understands. Because it's that simple for them and because they are used to truly complex thinking that they can't dumb down enough. And that's the secret to teaching: Being able to simplify things enough. An intermediate often is more suited to explaining things they understand than a master is because they still remember what it's like to be a beginner

i wonder if it would be actually good then to use a good soapy scrubbing to get down and find out i DON'T have a good base coat on my pan. i think i did cook too many acidic things and ruined whatever base coat i had in there. i tasted metal in too many dishes and i think it stripped it off. i'm pretty sure i do need to get a good new base coat going.

Incidentally that's similar to the origin of that "don't wash your teapot!" myth. It dates back to times when a) soaps were more aggressive and b) most teapots were unglazed and you used the tea to season the inside, similar to using fat on a pan. Over time the tea/tannins gave it a nice coating which led to having a smoother surface that bacteria (et. al) could not stick to easily and it became easier to clean. Today that's a complete non-issue.

@random user When you season your pan the oil is going through a process called polymerization. Without getting too technical this basically turns the fat into a polymer that bonded to the iron. While yes soaps are designed to bond to fat molecules, the polymerization is changing the structure of the fat molecules and it makes them much less reactive, which is why modern dish soaps won't harm the coating. That being said I only use a small amount of soap when I'm washing my pan, and only if absolutely necessary. In general if you clean your pan while it's still hot after cooking and you have a good base seasoning you won't really need to scrub too hard or use soap to get everything off.

More specifically an excess of lye, which causes the seasoning to saponify and become the soap and thus dissolve

kzfaq.info/get/bejne/hqqEdsqp29O3mJc.html&ab_channel=JoshuaWeissman here watch this vid on how to remove rust, he used flax oil but any veg oil will work

Big same

@@manspeej I legit just did my skillet using both of these videos! Two awesome content creators 🙏

right? what helped me get over all that internet fussiness was a couple of the "cowboy cook" ones, where dude just rubs oil on the pan and sticks it in the campfire until it stops smoking and turns black, nothing else to it i have a couple good pans, a cast iron and a carbon steel, and every now and then i rub oil on the inside and stick it on the stove until it stops smoking and turns black, nothing else to it

@@Langey_Fitness fr I love Josh

cast iron isn't hard to maintain and cook with, cook with it like any other pan, clean it like any other pan then make sure you dry it reeaally reeaally well, the stove is a foolproof method then wipe a very thin layer of oil onto it, make sure you cook with it at least once a month otherwise the oil will go rancid

Ok

Wow, how little is your patience xD

Be happy you weren't like my roommate. This guys got non stick pans that have the coating scraped off of them. Then the bare whatever metal gets REALLY sticky, so he washes whats left of the pans with steel wool. Never-ending cycle of MISERY.

@@thekingoffailure9967 holy shit get the man a new pan, this is sad

Do they even sell raw cast iron at all? Your pan is probably enameled. It doesn't need seasoning, but in exchange you need to be a bit precious with the enamel, because it can crack. I love my LC dutch oven for soups and slow cooking meat, especially in wine/tomato sauces (which raw cast iron can't really do without making your marinara taste like blood), but for things like searing steak or baking giant choc chip cookies you're probably better off with raw cast iron. Either way, cast iron is a wonderful piece of kitchen equipment and I hope you have a lot of fun with your pan

@@angiek207 It's a round cast iron grill pan, not enameled I do have an enameled dutch oven, although I am not as careful since it's not a LC (60-something € off of Amazon) and I use it almost exclusively for bread making

Every single Le Creuset product is enameled, that's why they're expensive. Even the grill pans, Woks, and Tajines, have *black* enamel inner coating. This means you won't really get much benefit from seasoning, as it doesn't really stick to the enamel. On the plus side, you don't have to stove dry the pan as the enamel prevents the iron from rusting. Also, dont scrape too hard with metal tools as the enamel can slowly degrade.

@@LaggyKikee Aight, I checked their user manual, and while it IS enameled cast iron the manual says "Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling." which sounds an awful lot like seasoning

@@enricocillario9375 Oh yep it definitely seasons, but its much much harder to build up than on regular iron. Trust me, I've tried, and I've never really managed to get the patina they speak of. Good luck to you though, you might get it. The fact that you don't have to stove dry still applies though, so that's a plus.

brought a chap pan off amazon and it came with a 'free' mini one about the size of a fried egg

@@Laughing_Chinaman lucky! :D

Cast iron is heavy, might be impractical for many, find yourself a carbon pan, pretty much the same as cast iron, just less heat retention, but on the flip side it heat up faster and is more responsive. It need the same amount of care and it's pretty much as cheap.

Very nice size for a skillet-cookie-for-two which let's be honest I'm gonna eat all by myself right

I have a cute little cast iron the same size. It's my go-to for a small single serving of scrambled eggs, or just one fried egg to put on some toast. It's always fun to lift up the pan and watch the egg slide all around without a hint of friction, allowing you to feel content and smug in your successful seasoning having yielded well-earned non-stick glory.

I got mine for like $20 I think off of FB Marketplace

Not quite perfection. You don't want to use flaxseed oil.

my thoughts exactly. really good video otherwise

It sent me 😆

I literally choked on the wine I'd just sipped before he said that

Still, cast iron can take a while to get great; and at least when it's new, it might be a good idea to take a lot of steps.... not only would it be a good exercise to give it a great start, but it'd make you respect it more, understand it more and frankly, care more... plus, it can be used as a meditative cycle to teach patience. But in the end, as long as you constantly use it... cast iron is quite easy to use... you would reach a point where you'd never even need to season it, with it being like any other pan... My parent's cast iron never needs to be seasoned and works great... mine, which is much newer, did need more seasoning.... but after a year of constantly seasoning it and also using it... it's starting to need less and less seasoning... Of course, you don't need to go that far... but at least a weak, try going the overboard method... One week of hard work for a life time of joy... seems worth it... And you can just use Pam spray to season it...

@@TheDeathmail its like leather you have to use it and take a little care and it will hold up for centuries

@@TheDeathmail ...just keep it oiled and dry lol, good Lord. It's like people have a built in resistance to keep cast iron simple.

Lmao

let's stay playful together :)

@@internetshaquille Absolutely, more Videos if you don't mind please

Wrong channel bro

hold on i'm putting my hair into a messy bun

@@internetshaquille Don't forget the heavy sigh at the intro.

So they chose death!

How do you feel now that you know most modern dish soap won't affect your pan coating?

@@drunkenmasterii3250 I’m too old to change, and so are my ancient pans. Salt works better than soap anyway. 😛

@@UATU. I've got old griswold pans and soap work just fine, it's degreasing unlike salt so I don't share your opinion that salt works better and it's way less expensive than using salt. Also salt water is much more damageable to your pans so you need to make sure to rinse it and dry it really well. The only advantage it has over soap is a little bit of abrasiveness, that dilutes quickly in the water and is ultimately useless to clean a pan if you use heat to detach food that could be stuck to it. But you do what you feel like, it doesn't really matter. I've washed mines with salt too until I figured out it didn't serve much purpose.