25 Cast Iron Tricks Mountain Cooks Never Wrote Down

🔗 My books: the mountain kitchen ways I grew up on, written down so they don't get lost: https://rubycallowaybooks.com I share 25 essential cast iron cooking techniques passed down through generations of mountain cooks. I’m Ruby Calloway, an 85-year-old chef from Eastern Kentucky, and I reveal my invaluable knowledge on maintaining and using cast iron cookware, showcasing methods that have been overlooked or forgotten over time. In this video, I recount my experiences in my mountain kitchen, emphasizing the importance of proper care for cast iron. I discuss the history of cast iron cookware, the significance of traditional methods, and my personal anecdotes that bring these techniques to life. The countdown culminates with my beloved skillet, which holds a special place in my family's cooking legacy. What's covered in this video: I share my lifelong experience with cast iron cooking in Eastern Kentucky. I discuss the importance of drying cast iron on the stove rather than with a towel. I explain why using soap on cast iron is acceptable today compared to the past. I reveal the technique of using salt to clean stuck food without damaging the seasoning. I warn against the dangers of shocking a hot skillet with cold water and the risks of cracking. I detail the process of properly seasoning cast iron to maintain its non-stick properties. I describe how to identify old cast iron cookware by examining gate marks and heat rings. I emphasize the significance of cooking safety, particularly with beans left overnight. I share insights on the best oils for seasoning cast iron and why some oils may flake off. I explain the historical context of cast iron cookware and its evolution over the years. I illustrate the use of a second skillet as a press to ensure even cooking. I outline the historical significance of Dutch ovens in outdoor cooking. I discuss the importance of airflow when storing cast iron to prevent rust. I share my method for restoring rusty cast iron using vinegar. I contrast the differences between Northern and Southern cornbread and its cultural significance. I reflect on the stories and memories associated with my mother's skillet and the legacy it represents. Mentioned in this video: Lodge, Griswold, Wagner, Joseph Lodge, Lewis and Clark, Southern cornmeal, Teflon. #CastIronCooking #MountainCooks #KitchenTechniques 00:00 Half A Potato In A Skillet 00:22 Come On In, The Coffee Is Hot 00:45 Three Things To Wait For 01:12 Twenty Five: Never The Dishwasher 01:41 Twenty Five, Continued: The Minute It Takes 02:09 Twenty Four: Dry It On The Fire 02:33 Twenty Four, Continued: Where The Rust Starts 03:01 Twenty Three: Yes, Soap 03:29 Twenty Two: Salt And Chain 03:57 Twenty Two, Continued: Grit Without Scratching 04:28 Twenty One: Never Cold Water In A Hot Pan 04:52 Twenty One, Continued: The Slow Way Home 05:19 Twenty: Heat It Slow, Heat It Long 05:50 Twenty, Continued: What Iron Is Good At 06:16 Nineteen: Move The Pan, Not The Fire 06:43 Eighteen: Oil It Like You Made A Mistake 07:11 Eighteen, Continued: Many Thin, Never One Thick 07:38 Seventeen: Upside Down In A Hot Oven 08:06 Sixteen: The Flaxseed Fight 08:36 Sixteen, Continued: What Every Oil Has To Do 09:05 Half Way Down, The Potato Waits 09:27 Fifteen: The Skillet Goes In The Oven First 09:54 Fifteen, Continued: Why Yankees Sweeten It 10:21 Fourteen: Hang Them, Do Not Stack Them 10:48 Fourteen, Continued: The Lid Stays Off 11:14 Thirteen: Tomatoes And The Tin Taste 11:45 Thirteen, Continued: A Well Seasoned Pan Forgives 12:09 Twelve: Rust Is Not The End 12:34 Twelve, Continued: Why Never Overnight 13:04 Eleven: The Scar On The Bottom 13:33 Eleven, Continued: Reading A Pan Like A Tree 14:01 Ten: Ring It And Spin It 14:25 Ten, Continued: The Straightedge 14:54 Nine: Griswold, Wagner, And The Ghost 15:22 Nine, Continued: A Dollar At The Yard Sale 15:46 Where Are You Watching From 16:10 Eight: The Beans Left Overnight 16:40 Eight, Continued: Two Hours, Then Cold 17:06 Seven: Coals On The Lid 17:39 Seven, Continued: What Goes In It 18:06 Six: The Spider With Three Legs 18:39 Six, Continued: Why The Legs Went Away 19:05 Five: The Press 19:32 Five, Continued: Heavy Is The Point 19:56 Four: When The Black Pans Nearly Died 20:25 Four, Continued: Why The Iron Waited 20:52 Three: One Foundry, One Family 21:24 Three, Continued: Sand And Fire 21:51 Folks Keep Asking 22:28 Two: The Potato 23:01 Two, Continued: Then The Oven 23:23 One: Mama's Skillet 23:53 One, Continued: Where It Goes 24:21 One Thing To Do This Week 24:46 Tell Me Down In The Comments 25:09 The Jar Is Still On The Sill