11 Cast Iron Mistakes Line Cooks Never Make

Cast iron mistakes: a dishwasher can strip the seasoning and cause rust, but a drop of gentle soap is safe, and the pan that survives is the one dried on the burner until every drop is gone. I cooked on the line for forty years, from 1979 until 2019, and I cooked on the same cast-iron pan the whole time. A cook doesn't buy his tools. He earns them. This video is the eleven mistakes that really do cause trouble, checked against what Lodge, America's Test Kitchen, and Serious Eats say, and where cooks disagree, I say so. WHAT YOU NEED cast iron pan plastic scraper or chainmail scrubber steel wool or rust eraser, for rust only towel burner Here is what you will learn: ✔ Soaking is the big one; standing water finds the gaps ✔ Don't air dry; towel it, then a minute on the burner ✔ Rusty pan: scour, wash, dry completely, season again ✔ Steel wool is for rust only, never everyday cleaning ✔ Soap fear comes from lye; a drop is safe, a squirt is not ✔ Cold pan plus cold food is why the egg welds ✔ Cast iron holds heat well and moves it poorly ✔ Preheat low to medium, five to ten minutes, whole pan hot ✔ If it sticks when you flip, it isn't ready yet You do not need a nonstick pan for eggs. You need a preheated cast-iron pan and a little patience. What is the one cast-iron pan that has stayed in your family, and who cooked on it before you? Keep it hot. Keep it oiled. Keep it simple. Chapters: 0:00 - The Fear of Cast Iron 2:38 - Never Dishwasher Safe 5:17 - Testing Pan Heat 8:00 - Too Much Oil 10:41 - Cooking Spray Problems 13:18 - Storing Without Moisture #castiron #cooking #kitchentools