shaq
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Cast Iron Notes & Early Access
🕑 Added 2021-04-11 19:02:24 +0000 UTC- This is probably the new "most revisions to the script" award winner. I kept having to re-evaluate my own biases. For example, I cut out a bit about using metal utensils because in order to have that conversation you have to talk about exceptions and details for a minute or two, and this is meant to be just for high-level overview material.
- I am gonna try to never sign any more ad contracts that require that little nod to the brand at the beginning. I didn't like wasting precious early seconds on some stinky ad copy.
- This is probably the most buck-wild professional cast iron care video: https://www.youtube.com/watch?v=cnDtbbHB5VM I can't believe a guy from the Field brand would show up and make so many half-hearted statements that he immediately walked back or complicated
- The poem(?) Requiem For a Denimhead that was referenced at the beginning can be found in video format here: https://vimeo.com/53162702
- I bought this Lodge cast iron pan in college and even though I can afford a fancy upgraded version, I feel like it'd be a disservice to the decade of history we have together. (jk i'm just a cheapskate)
Comments
The one thing I don't like is the cast iron grill pans, because cleaning between the ridges is TOUGH
A modern icon
Could it be that the seasoning is just uneven, and that's kind of like a little underdeveloped patch?
I was surprised to receive ZERO anti-soap comments!
Luke Hennig
Love my cast iron "combo cooker" (from Lodge) for baking bread!
I have one spot on my skillet that always seems to get dry/patchy and is the last part to take on a layer of seasoning. Even scrubbing it w soap/an abrasive doesn’t make it go away entirely. Any advice?
I also got a lodge skillet thanks to America’s Test Kitchen. Smooth sailing so far.
I can already hear the internet trolls getting ready to attack the comment section for the soap
