Stephen Muscarella from The Field Company explains everything you need to know about using a cast iron skillet (but were afraid …
Check on YouTube
Cast Iron Skillets: Everything You Need To Know – How To
Stephen Muscarella from The Field Company explains everything you need to know about using a cast iron skillet (but were afraid …
Check on YouTube
Never showed how to clean the pan after the steak.
To clean it after used, I take it back to the stove, heat it up add some water wait till it Boiled , the dirts will get loose , then it s clean!!
This guy is way too deep in this. I'm not really smarter now 😀
When he says cast iron gives you more control, isn't it the opposite? If it takes a long time to heat and a long time to cool isn't it naturally harder to control?
I get it.. he likes grape seed oil.
But, but….I am using refined coconut oil a.k.a. vegetable oil and my pans are just fine. Grapeseed is very expensive. Vegetable oil’s smoke point is 400 to 450°F. I bought several Field skillets (4,6,8,10) and I loved them!
I’m from the Philippines and what we have here is refined coconut oil.
Are most of these steps(putting it one the oven) really necessary?
People back then didn’t have ovens
What about animal fat? Isn't it more stable?
You do not about coconut oil don't pass nonsense comments. You are uneducated person don't mislead people OK.
Steve, I'm not a rock star or anyone famous on YouTube. But i have the Griswold, Wagner, Lodge and Field. And the Field is the best darn cast iron skillet ever made…
I love cooking in iron because I can cook something so long on one side and then just flip it over and turn off my heat. While I finished getting the rest of everything together and get my plate out, it's cooked.
After I cook a steak in mine , I allow the temp to come down to where I can touch the rim without burning me, I place under warm water and use plastic squeegee to get the big stuff off then finish with a very soft brush, put it back on the heat bring it up to temp where I can barely touch the sides, add lite coat of olive oil, Done. Seasoning was not removed.
I tend to leave the grease or fat in my skillets, let them go cold and store in the cold oven between cooking. The white fat that comes off beef and lamb really protects it. Then when I use it again, I heat it up, when the grease melts I pour it off wipe and it's got a nice greasy base to start with. No need to wash them unless you completely burn the shit out of it. Skillets should out last you.
I recently heard about cast iron pans and I want one so badly just to cook some salmon fillet 😭😭😭😭 as a woman this video it intimidating me because why tf is this pan so much work?!!!! Sigh
Soap on a cast iron!!??!? Hah!… NOOB.
So much grease everywhere…mention how messy it is to use a cast iron. Look at your cooking area, there's a good amount of grease. Do you suggest keeping your uncooked food a good distance away from the cast iron?
He's using grapeseed oil which has a smoke point of 421F but he's setting the oven at 400F. You can't achieve polymerization unless you take the oil past its smoke point. He should've set the oven to 475F.
No wonder my cast iron rusted on day 1. I returned it thinking it was the bad quality 😂😬
The way he placed the steak on the board… felt sad.
At least we learned a non stick technique. That was new to me. Things always stuck no matter how much oil I used.
…. totally nailed the sales pitch.. guy is clueless and made no sense
This is teaching people to use dirty pans with no guidance disapprove
Hate how radical left wing vice is
bruh what are you on about? damn son
6:18 Start that journey, or begin that journey. You decide.
Now I know how to cook a steak in a cast-iron skillet! Use grapeseed oil, put the steak in the pan and turn it once. I don't need to know what type of steak he cooked, what he did with it before cooking, how high the heat was, how long he cooked it, when he flipped it, or any other such information. Great instructional video.
Wait a sec… so I’m just supposed to leave food on a pan in the cabinet for my next meal? Yeah no thanks. I like mice outside not crawling around my house.
It’s not a lie if you believe it
It’s obvious this guy has no experience with cast iron skillets, does not know what he is talking about and is just making stuff up as he goes. A lot of YouTube is like this.
Just starting to use CI in my cooking
Just refurbished some older Vollrath pieces
Obviously you know far more me when it comes to CI cookware
I know cast iron fittings
Anyway @ 5:19 you used the residual butter to coat the out side of the pan
I was under the impression fat such as in the butter was a no go on the outside stickiness and congealing
Like that your product is made here going to have to get one to fill the voids in what I’ve got so far
Thank you
This is a bad video. Missing important points, not really explaining critical info. Much better content out there for people who want to learn about cast iron.
Jesus I just bought my first and after this its like a whole science. Maybe its just better to die from teflon poisoning.
Just bought my first field skillet, I have been using lodge for years, and I can say as a brand new skillet there's performs as well if not better than my old sanded down lodge skillets, the field skillet is amazingly smooth out of the box.
Could also be used as a melee weapon.
The point of heat control is to be able to quickly change the amount that is applied to the food being cooked. Cast iron is the exact opposite of a pan that gives you heat control.
You're supposed to season it more than once🤦♂️🤦♂️🤦♂️
Who the f put u up on your first day not knowing a damn thing
Vice? Eww!
Dude didn’t even put say on the gawtdang beef
Hahhaaaaaà
Dude, what!?! Lol
Worst cast iron pan video I've seen so far. He's so confused himself. He didn't even know how to clean it. Waste of time and phone battery
Good video, I have my great grandmother's cast iron skillets from late 1800's and some Rena ware from the 50's. don't need all of these fancy culinary devices…just know how to use them. Thanks-
a lighter cast iron pan… isn't the density of it the main thing it has going
Nice
People with the have to use soap paranoia are so brainwashed its unbelievable. You kill everything when canning then a temperature that doesn't exceed 250F. Most cooking in a done is done at around 350F. NOTHING is living on the pan. If you give it a good wipe down and reheat the pan to bake in the seasoning you are good. Also you preheat the pan to cook on it. Guess what! If someone coughed on your pan from when you last used it. The preheat sterilizes it better then any soap ever could dream of…..
I was interested in this product but his vagueness, telling me it isn't perfect ( no pan is perfect?? ) and just leave the burnt on steak for the next meal and this pan is a "marathon" not a sprint —-talked me right out of it.