How To Cook With Cast Iron
The only cast iron guide you’ll ever need.
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27 Comments
stripping the pan w/ high heat and coarse salt works wonders
Half a lemon and salt is another great way to clean up a gross pan. Use the Lemon itself to scrub.
Cast Iron takes a LONG time to preheat. More than you think
It's just toooooo much work. But i would still love one for steaks
I feel like not mentioning you can totally use soap to wash it & exclusively showing chainmail (of all things) as the only cleaning utencil will turn a LOT of people away.
Newbies: You can 100% quickwash it as you would anything else in the sink, just don't submerge it for hours nor use the dishwasher. Normal soap, normal scrubbies, normal sponges & metal sponges – no need for medieval armor and an extra bag of sea salt. Those don't hurt, seeing that anything hard and abbrasive will work, but yeah – SOAP! You can use it.
I'm not saying you are wrong, but I've never had to do anything like this with my cast iron and it works just fine. Not even seasoning it. People told me not to wash it with soap, and detergents don't seem to affect it. What I don't do is let it out to dry when wet, I put it over the stove two or three minutes and presto.
9:40 why we talking about Israel in a cooking video
2:44 ORR, you could just spray the whole thing with oven cleaner, stick it into a garbage bag, and leave it outside for 24 hours before using the hose to rinse it off. Much easier than scrubbing like that.
4:30 man, you are using waaaaay too much oil. Yeah, I know you wiped most of it off, but, come on, in this economy? Why waste oil like that? And man, flaxseed oil isn't exactly cheap!
3:55 Nah, you've only STARTED seasoning that pan. It's a lot better if you repeat the process a few times.
6:37 cast iron tends to take longer to come up to temperature, so it's good to tell people to be patient while their pans heat up.
9:59 you are wildly wrong about this one. You should absolutely not cook acidic foods in cast iron because they will absolutely ruin your pan's seasoning. Hell, that's why you used vinegar to remove all the old seasoning at the beginning of this video!
Your cleaning tip will also destroy seasoning. Just let the pan cool off, use cold water, mild soap, and a sponge. That'll clean it just fine without destroying your seasoning.
Edit: Kent Rollins has a much better series of videos on how to properly season and care for your cast iron, as well as a much of videos where he cooks with his cast iron pans. I recommend watching his videos instead of Josh's. Josh sucks. Josh's facial hair sucks. Josh's ponytail sucks. Josh's stupid marble kitchen sucks. Josh's cooking advice also sucks. Haiyaa….. Back to nephew status.
Also just use dish soap
Modern dish soaps (assuming you aren’t using a ton and letting it soak forever) are going to leave your seasoning layer just fine.
Lye absolutely will strip it. Soaps used to have lye in the olden days. Virtually zero do now.
It’s fine. Not gonna hurt a thing.
This is super helpful. I have a set of cast iron cookware and have been so hesitant to mess with them.. I don't know why it's so intimidating since I used to work in a restaurant, so had to do it for my job. One question: how do you know if it's hot enough, or not, for use?
avocado oil is the best, higher smoking point
Glad to see someone finally showing proper cleaning and seasoning with a cast iron. Only pans I've used my entire life and never planned on swapping from em.
3 or 4 heat &oil cycles are optimal for proper seasoning (according to the internet pan geeks)
I take my cast iron from the stove (400°+) and throw lukewarm water on it to clean. I've never had one crack or warp on me. The pan just has so much mass and heat it seems to be immune to it, and they don't warp either.
I use a cast iron pan from the 1930's. So yes, they can last more than a lifetime.
Boil vinegar inside the raw pan before you season it.
At least three coats of seasoning!
I mean… Usual maybe in the US… But what if I don't have a oven?
And people wonder why so many are converting to Holy Orthodoxy ☦️
Cut myself more with that damn metal scrubber than I have with my kitchen knives haha
some of my cast iron is over 100 years old. I use it every day. My 10" griddle is so smooth eggs slide around it without sticking. I took the lodge when I first got it 20+ years ago and took a wire brush on my drill and smoothed the finish off then reseasoned it.
I broke one once on the first use 😅 almost in half. Got distracted and it overheated, then tried to put the first pancake onto it and it snapped.
Joshua's cleaning method is over the top and will make most people not want to use cast iron. Guys, it's super easy to clean cast iron. If there's stuck on junk, put the cast iron under screaming hot water and get a plastic bristle brush for scrubbing it until it's clean, then dunk the cast iron in your sudsy wash bucket and clean with dawn. Then rinse, wipe dry, add avocado oil and rub on, rub off. Done, super easy.
Cast irons have low-key changed my life
I broke a cast iron pan decades ago…not proud, just stating a fact 😟
It's indestructible, it's universal, it retains heat amazingly… Only downside is delicate sticky products (like eggs) will still cling to it a bit, and is heavy as f00k.
Also – will these work on an induction stovetop?
Wow, que fantástico 😊
I'm hesitant to try because this thing smells… kind of metallic though.