Man, it is so refreshing to watch a video that gets to the point right away. THANK YOU! So many people spend 80% of the time on a video talking about everything other than what the title says. Great Job! (Kind'a like the cabinets too. That kitchen would require many lights.)

@IWantToCook

Жыл бұрын

Thank you very much! I personally wish the cabinets weren’t so dark, but they are original to the house and at least functional. The kitchen remodel (someday) will lighten things up. Cheers! 🙏

@lsamoa

Жыл бұрын

@@IWantToCook I agree, this is the kind of videos that make me love youtube. Thank you for sharing your knowledge!

@Revelation13-8

3 ай бұрын

@@IWantToCook Are Cs Solingen brand any good ?

@IWantToCook

3 ай бұрын

@@Revelation13-8I haven't heard of that brand, nor have I ever seen it in the U.S. That said, the German cookware I've used has generally been top-notch. Cheers!

@Albert-if2ge

11 күн бұрын

He literally did the opposite lol. He had the intro, a second intro, and a history of cast iron lol.

I have, use, and love both regular cast iron as well as enamel. My Le Creuset 5.5QT Dutch oven is a permanent fixture on my stove. I love the versatility! I actually enjoy maintaining my traditional cast iron. Getting that really glassy smooth seasoning is a process, and I think it's fun watching it get better over time.

@IWantToCook

9 ай бұрын

Right on! Agreed on having both, and I love the idea of enameled as a fixture on stove. It’s art as much as it is utility. Happy cooking!

I love my cast iron. I have a beautiful set of all-clad and rarely use it now. I finally picked up a le Creuset piece only because my chicken fryer got cracked so I needed a bigger pan, and I tend to not put my food away immediately and I found spaghetti or tomato bases sauces absorbed the iron too much that I could taste it. So I use the enamel for anytime I’m using a tomato based sauce.

@IWantToCook

Жыл бұрын

Great plan. Thanks for watching and happy cooking! :-)

it bears mentioning that while cast iron takes longer to heat up, it also takes longer to cool down. That sounds like a negative (and sometimes it probably is) but I find it helpful in that the pan does not cool down and does not need to reheat as additional ingredients are added. It makes a big difference, I find.

@IWantToCook

Жыл бұрын

Good point. This trait is also an asset when serving tableside, such as fajitas.

Thank you Chef Matt, I just came across you. Thank you for your clear information on cast-iron ware. Looking for more of your videos!!!!!

@IWantToCook

9 ай бұрын

Glad to hear you found it helpful! Thanks for watching and happy cooking 🙏

What a super nice dude. I’m happy to finally see a breakdown on this topic. ✌️

@IWantToCook

7 ай бұрын

Thank you! 🙏

I have vintage cast iron, modern USA cast iron, LODGE, BUTTERPAT, FIELD, STARGAZER, LeCrucet,and a few Chinese. I also have clad stainless, and carbon steel..American and German, as well as visions/Pyrex/corningware skillets and bakeware. I prefer cast iron for the average everyday workhorse. Hamburgers, potato, eggs, bacon, grilled cheese, etc.. For boiling water for pasta, making spaghetti, spaghetti sauces, etc I go to my stainless. Spanish rice, goulash, stainless. Beans, lentils, chili, potato, vegetable soup, I’ll use enamel Dutch oven. Biscuits, cornbread, gravy, regular cast iron. Vegetables-carrots, broccoli, cauliflower, Brussels, corn..either glass, or enamel usually. Sorry for being so long winded…BUT YOU ASKED🤣🤣🤣🤣

@IWantToCook

Жыл бұрын

Wow, what a fantastic collection! I have many of those, too, but not the high-end cast iron from Stargazer and Butter Pat. Very impressive, indeed. I bet you make some absolutely delicious meals in your kitchen. Thank you so much for watching and commenting. Happy cooking!

@rstumbaugh43

Жыл бұрын

@@IWantToCook yes, I love to cook, some people like to paint, or read books, or garden. I always figured, use the right tool for the job, and so I started on my collections of cookwares, LOL… Thank you for making an EXCELLENT video, and for the rapid response. That is the mark of someone who is both passionate about their content as well as professional. Have a great day!!

@lucybellescott7531

Жыл бұрын

Cook pancakes no more than medium heat & no oil that does not stick.

@alexandra7950

3 ай бұрын

​@@lucybellescott7531 You should always make pancakes on high heat . They lose moisture on medium heat and will be more dry

so thorough and love your passion! this video helped me a lot!

@IWantToCook

8 ай бұрын

Thank you so much! Thrilled to hear. Happy cooking 🙏

My grandma cleaned her cast iron with soap, however she was adamant it must never contain lye or any caustic component, so almost any household dish soap nowadays will do. However proper care is a must when using cast iron

Thanks that was very informative and helpful to me.

@IWantToCook

2 жыл бұрын

Glad to hear! Thanks for watching 🙏

I have used traditional cast iron pans since I learned to cook as a teenager in the 1970s. A few years ago I bought my first enameled cast iron, a Crofton dutch oven at Aldi. I had no idea how to use it and completely ruined the surface of it. I bought a new one yesterday and searched for info about enameled cast iron - this time I want to learn to cook with it and care for it correctly. I subscribed to your channel because it looks like you have a lot of good information.

@IWantToCook

10 ай бұрын

Thank you very much! I've seen those cookware pieces at Aldi, and they seem to be a great value. I hope it gives you many years of cooking pleasure :-)

Thank you, cleared up some questions for me without the usual commercial sales slant many reviewers do.

@IWantToCook

Жыл бұрын

Thanks for watching and I’m glad it helped! 🙏

Very comprehensive and helpful. Thank you and God bless you.

@IWantToCook

2 ай бұрын

Thank you 🙏

Great video, excellent informative tutorial. Cheers!

@IWantToCook

2 ай бұрын

Thank you for watching! 🙏

Very informative, thank you

Incredible video ! Very educational!! I love the light blue

@IWantToCook

3 ай бұрын

Glad it was helpful! Thanks for watching :-)

this video is very helpful!! thanks!

@IWantToCook

Жыл бұрын

Glad to hear! Thanks for watching 🙏

Great explanation. Thanks for the video.

@IWantToCook

Жыл бұрын

Thank you for watching!

I love the Le Creuset multipot. An enameled cast iron lid that doubles as a small skillet??? YES PLEASE.

@IWantToCook

Жыл бұрын

It's one of my favorite pieces! It is called the Multifunction pan, and I use it a few times a week. I found it at a Le Creuset outlet store, but from a quick Google search it looks like you can buy them from places like Sur La Table. Thanks for watching and happy cooking! :)

I'm 60. My friends are my age and older. I just gave away to a charity thrift shop my last 2 enameled cast iron dutch ovens, which I loved and maintained immaculately. Like my friends, I've phased out my large cast iron cookware because it's too heavy; meantime, smaller pieces are somewhat manageable for this time being. Besides, I've got hooked on my mini 3-qt Instant Pot recently. I have a feeling I'll use it regularly for a while.

@IWantToCook

Жыл бұрын

The Instant Pot is an amazing device, and I use mine several times a week. May it help you make many delicious meals. And thank you for donating quality cookware that I’m sure you proudly maintained for years. May it go to homes that carry on that legacy. 🙏

@CrimeVid

Жыл бұрын

Well I’m 70,and I’m not giving my cast iron to anyone !

@cherylmosher6026

Жыл бұрын

I still love my cast iron and enamel … third generation. Can’t image cooking without either. I do use the smaller ones more often

@supriyasou3722

Жыл бұрын

This comment unexpectedly hit me hard in terms of aging and mortality. The thought that one day 30-35 years down the line I may have to decide what to do with my belongings never crossed my mind so far.

Descoware, and other good enamel coated. Then stainless steel and copper bottom pans like Revereware, and good aluminum baking pans like Nordicware are my choices. But my mom (from the south) loved her Lodge cast iron pans and also Descoware, especially for the oven. 🧡

@IWantToCook

Жыл бұрын

Those are all great! I love my vintage, thrifted Revereware and Fabreware.

From someone who cooks on cast iron daily, I would say do not wash with soap. The cast iron will not rust over night since I do use it daily but If you don't want your eggs to stick in the morning, you should probably season it daily. Nothing fancy. A few minutes on high heat and a thin layer of oil , and no it does not go rancid over night. Best way to learn how to treat and care for cast iron is to use it daily.

@IWantToCook

Жыл бұрын

Great advice. Cheers!

Thank you! I like both!

@IWantToCook

6 ай бұрын

You’re welcome, and so do i! 😊

We use a carbon steel skillet (less heavy than cast iron & smooth surface) for everyday cooking and an enameled cast iron dutch oven for tomato sauces, soups, stews, fried rice

@IWantToCook

Жыл бұрын

Right on! Both are great choices. Thanks for watching & happy cooking :)

I purchased my first l le creuset over 30,years ago and have not regretted a cent of the price.I think it's made me a better cook. I find it very forgiving.Also if it becomes discolored you can leave it outside in direct sun and it will brighten.

@IWantToCook

Жыл бұрын

Great to know, and I’m so happy to hear it’s served you well for so long! Thanks for watching 🙏

@helenalovelock1030

Жыл бұрын

I’m thinking about buying a used one bit concerned about the iron being toxic? Do you have to season it every so often ?

@IWantToCook

Жыл бұрын

@@helenalovelock1030 Yes, cast iron cookware will work best with regular seasoning. If the surface loses its shine and food is sticking, you'll want to season. Frequency depends: Some avid cast iron cookware fans season after almost every use.

@epiphgd4302

Жыл бұрын

For real- in the sun?

@gsd99dde

Жыл бұрын

​@@helenalovelock1030 as far as I’ve heard, the iron is NOT toxic and is in fact helpful, especially for women, who may easily become deficient. One thing in its favor is that iron cookware has been around for centuries. Lots of toxins in other stuff (eg green dye in wallpaper and dress fabric that contains arsenic!) has become discredited over that same period and isn’t used anymore. As the video says, only the raw cast iron needs seasoning, although the black enameled can use it too. It helps the inonstick properties and rust deference. But if you neglect it and it loses seasoning or starts to rust it can be easily restored as well. (There a million videos online about that.) As to when and how to season, there are different opinions but in practice I have found it easier than it sounds-one big seasoning (baking in the oven for a while when you first get it) and then simple, fast maintenace with regular use thereafter.

You can never go wrong with old school cast iron !!!

Girl that white pot is a must for me....love tour channels meets on the cookware

For seasoning a cast iron pan ( and the cast iron grill on my bbq) I have been advised to use high smoke point oil, is it won't burn off. Also, to put it in an oven for 220°c/450°f then allow to cool and repeat at least once. This should be done when new or whenever you have OVERHEATED or left a pan on the heat and burned off the seasoning coat (it's easy to do that with gas cooking, and obvious because it goes from black to grey so you lose the non stick coating you have been building up) . Supermarkets here in Australia stock rice bran oil (250°c /480°f smoke point) whereas grape seed oil has less of a nutty flavour but smokes at 420°f.

@IWantToCook

Жыл бұрын

Great advice and I agree. Wish more stores in the US carried rice bran oil. Thanks for watching and happy cooking 🧑‍🍳

Excellent...Well done!!

@IWantToCook

Жыл бұрын

Thank you! 🙏

Excellent information thank you ❤

@IWantToCook

Жыл бұрын

Glad it helped!

Need a new pan, was reluctant of trying a enameled cast iron but the seller kept rooting for it so ill give it a try. Informative video, cheers.

@IWantToCook

Жыл бұрын

Thank you!

Thank you very much, very helpful.

@IWantToCook

Ай бұрын

Glad to hear! Thanks for watching :-)

I’m a Le Creuset girl myself that has built up my collection over several decades, each piece still looks relatively new and has stood the test of time, a wise investment.

@IWantToCook

4 ай бұрын

Fantastic! 😀

I use a giant old fashioned Lodge cast iron skillet with lid for beef pot roast with potatoes & carrots, pork shoulder roasts, steaks and more. The Dutch oven version for breads and it gets abused at 500 degree temps. 12" skillet for frying and pan pizza at high temps. I wash them in the sink with a drop or two of soap with water, then after drying on the stove burner, I apply a light coat of oil back to it. In the old days they used harsher soaps that were not recommended. I use enameled versions for fish, acidic foods, and big pots of soup. I view non stick pans as disposables...they don't last, but I do like to cook over easy eggs in them. If I had to choose between cast iron and any other types of pans, there would be no contest...cast iron is my favorite, even with the extra weight. TFS

@IWantToCook

Жыл бұрын

Sounds like you are doing it right! I bet those pots and pans have made many a delicious meal in your kitchen. Thanks for watching and happy cooking 🙏

I got a big frying pan by Lodge recently and I love it. I use it for baking, not frying. I baked really thick hamburgers and they were cook all the way through without burning. And the taste was great, much better than the frying pan method. I have an enamel dutch oven which I like a lot. I use it for popcorn and as a serving dish when I use my slow cooker. The cast iron makes the food cook evenly and add favor that my cheap, light stainless steel pans just don't match.

@IWantToCook

7 ай бұрын

Right on! Great use of cast iron 👍

Recently Costco had an awesome sale on Tramontina enameled cookware. I ended up with a really nice 5 piece set for less than the price of a single Le Creuset enameled piece. The lifetime warranty and reputation of Le Creuset does not justify the absurd prices they charge. The French are masters of overcharging.

@IWantToCook

Жыл бұрын

Sounds like a great score! Happy cooking 😀

@fayepatrice1672

9 ай бұрын

I’ve used both. There is no comparison. My Le creuset is used more often but looks as good as the day I bought it. The oldest ones are more than 10 years in. My Tramontina and crockpot enameled cookware is chipped and discolored after only 2 years. I baby them exactly the same. I would rather buy one le creuset than replace tramontina every 2 years.

@XaqNautilus

9 ай бұрын

@@fayepatrice1672 Mine will probably still look as good as the day I bought them in 10 years because I have yet to use them! I airfry everything now.

@RC-qf3mp

Ай бұрын

Yeah, well, get back to us in 10, 20, 30 years and we’ll see how your Costco is holding up to Le Creuset.

Super helpful. It helped me decide which one I’m gonna get

@IWantToCook

2 жыл бұрын

So glad to hear! Thanks for watching and happy cooking 😀

Good video. My enameled Le Creuset omelette pan is a game-changer. I cook steaks and everything else in it that requires a pan. The white enamel is also helping compared to black enamel or non-enameled cast iron b/c you can easily see the browning, and can easily see what needs to be cleaned. The low profile and curvature inside is also perfect for so many foods. Its low profile makes it easy to put in a Breville Toaster Oven. It’s simply a work of art.

@IWantToCook

Ай бұрын

Good to know! Might just have to add one to the collection...

I have a cast iron skillet that I’ve had for years, I love my hard anodized cookware, a few good pieces of Calphanon & recently cast iron enamel. Struggling with the enamel, can’t adjust to the lower temp for some reason but I’ll get it !

@IWantToCook

Жыл бұрын

Sounds like you have a nice collection! I am confident that with practice you’ll be using that enameled stuff like a pro. Cheers 🙏

I have 2 Gibson cast iron that have come down to me from my great grandmother, I don't have any idea if it came from before her or not. I use them for the regular things but I recently purchased a new lodge enamel Dutch oven and I use that for soups and tomato based items and for my artison bread. I am still getting used to the enamel but I think I might want an enamel skillet soon.

@IWantToCook

Жыл бұрын

Wow, those are amazing pieces. That is fantastic that you are still using the pieces passed down to you, plus finding appeal in newer enameled pieces. Thanks for watching and happy cooking!

Very helpful ❤

@IWantToCook

5 ай бұрын

Thank you! 🙏

Most of my enameled cast iron are Staub! Very beautiful and I have them for years!

@IWantToCook

Жыл бұрын

Great choice! I love cooking with my Staub pieces!

@gloriataylor7256

11 ай бұрын

Can you use your enamel cast iron in the oven?

I use cast iron and stainless steel but I use my cast iron more often than not (it sits on my stove as I use it throughout the day, wash it after each use, and season it at the end of the day). My stainless steel pans are used for fish/seafood and high volume of acidic foods but I am curious about carbon steel pans.

@IWantToCook

Жыл бұрын

Carbon steel and cast iron are similar yet different. In fact, I did a video comparing the two. Hope you find this helpful! kzread.info/dash/bejne/nHiAj7eegbqygsY.html

You hit every point except the most important one, cooking? How does one cook vs the other? Does food stick more or less on one? Do you use less or more heat to cook on one or the other? Which foods are better on one or the other?

@IWantToCook

2 жыл бұрын

Great question (s). As for cooking, they are similar yet distinct. If it's high-heat cooking, like searing a steak, i'm going plain cast iron all the way. Some quality enamel pans can take the heat, but it's not necessarily recommended. Cast iron on the other hand, can take a beating and massive heating. As for sticking, it's a tossup. A very well-seasoned cast iron pan can have an near-nonstick finish, which you just won't get with enamel no matter how long you use it. As for heat usage, low to medium is recommended for enamel; cast iron, game on. I regularly use bare flame from a propane tank on mine when searing food. Finally, as for which foods are better on each: If you're searing meat, go cast iron. Otherwise, it's a tossup. Enamel is better with highly acidic foods. Each has their merits, an enamel wins on cleanup/ease of use. I regularly cook on both. Hope this helps and thanks for watching.

@markmywords8163

2 жыл бұрын

@@IWantToCook thank you for your prompt response. You’re a true professional. 👍

@roospike

Жыл бұрын

That's what I was waiting to hear and it steered completely around it.

@TheMegtay123

Жыл бұрын

How do you season it for non stick?

@gsd99dde

Жыл бұрын

Cast iron has high thermal mass (heavy weight), which means it doesn’t drop in temperature when you put something like a thick steak on it. With a thin pan that would cause a temperature drop in the pan (so it stops cooking as hot for a while). That’s why cast iron is good for searing and thin aluminum nonstick is not. On the other hand, some thin pans are very conductive, like Copper, so it would heat back up again quickly (unlike iron, which is a poor conductor). That is the downside of cast iron. But as I said the high thermal mass makes up for that by staying pretty hot even with some heat loss.

My uncoated cast iron skillets are heirlooms; if anything needs to be scrubbed out of them, I use coarse salt. It scrubs little burned bits out without disrupting any seasoning layers. If I use water on it, I put it in the oven to dry it with a light seasoning

Can you make the video on the difference between the Le Creuset black and tan enameled coating please?

Cooking acidic foods in contact with iron may add off tastes, but it means you won't get iron deficiency anemia. There's actually a project of sending "lucky iron fish" to families in regions where iron deficiency anemia is common, with instructions to put the cast iron fish into their soup pot with a bit of lemon or vinegar.

@IWantToCook

Жыл бұрын

Good to know! And by all means, if you don’t mind - or don’t even sense - an off taste with iron + acid, cook away! Cooking can be deeply personal, and whatever method brings satisfaction and good, nutritious food is what matters. Cheers!

Hi. Thanks for all the good advice. How do you clean really strong baked on stuff on a beautiful beige enameled cast iron inside without scratching? Can it look like new again???

@IWantToCook

Жыл бұрын

I would begin with a long soak in hot, soapy water. Clean and see how far that gets you. Then, I would use a powder or liquid cleaner that is enamel-safe. I know Le Creuset makes one, but I’ve never tried it. I’ve personally had good results with Barkeepers Friend. Another method I’ve heard works well for stains on lighter enamel is the occasional use of a diluted bleach solution. I can’t speak personally to that method, so maybe Google and see what others say. But I’d start with the hot-soap method and then a stronger powder or cleanser, esp if one is specific to your cookware or a similar enamel-specific cleaner. And just as importantly, remember to use a sponge or scrubber that is enamel-safe and won’t scratch. Wishing you shiny results!

I work from home, so I cook breakfast and dinner almost 7 days a week, I’ve come to the conclusion I can only cook from cast iron, all the non stick pans wear out in a year at most, even the more expensive ones, just bought an enameled cast iron, hopefully these hold up like my non enameled

@IWantToCook

Жыл бұрын

Yep, that enameled cast iron should last many, many years. I have pieces from the 1950s/1960s, in fact.

I use both, enameled and bare cast iron. I use bare cast iron more often coz I find it's easier to use and easier to keep food from sticking.

@IWantToCook

Жыл бұрын

Ditto!

@grantsmith505

Жыл бұрын

I have cruset and chassuer pans Only use wood cooking implement and wash with non scratch pads, or just cloth They need to be respected I have a lot of cast iron cookware too, as well as some hammered ductile iron stuff from Japan ( Yamada ) The iron doesn't enjoy acid foods so much

@epiphgd4302

Жыл бұрын

It’s mad the 50/50 divide I’ve came across in people saying how great it is at preventing sticking Vs others saying the opposite! Are there foods you find that need a lot of oil to stop sticking? Or any foods you know never to put in cos they’ll stick? (I’m doing research on new pans btw!)

@grantsmith505

Жыл бұрын

@@epiphgd4302 Stuff like salsa ( tomato) and vinegar not too good. Because they attack the seasoning Cooking bacon in 2" of lard pretty well the opposite Everything else falls somewhere in-between

Woww Great information God Bless you 👍👍

@IWantToCook

9 ай бұрын

Thank you so much!!

Of course you can use soap ! not on a newly seasoned new pan but once you have used it a bit you can use washing up liquid. (not a huge amount but enough).

. . . thanks for an informative video . . . I use both regular cast iron, and enamelled, and really like both . . . I'm not sure that I agree with you about avoiding soap with regular cast, because soaps today don't contain lye, the enemy of seasoned cast iron . . . pieces that I have used for fifty years and more, and have washed with soapy water, still perform amazingly, and nothing much ever sticks to them . . . one make of enamelled cast iron that I found is every bit as good as the French products, but much, much, much cheaper, is Lagostina, a product made just southeast of Montreal, Canada by a family that has been in the business for a very long time . . . it is carried by Canadian Tire here in Canada, and various pieces are regularly put on sale for up to 70% off the regular price . . . definitely worth a trip to this store to buy some . . . again, tks for a great video . . .

@IWantToCook

9 ай бұрын

Thanks for watching, and i'll put Lagostina on my shopping/thrifting radar. Cheers!

The qualitess sooo simple.sooo clear i know theseee moreeeeee

Nice vid. @4:35 you say there’s reasons for black over sandy interior enamelled coating, can you elaborate please?

@IWantToCook

Жыл бұрын

Most crucially, it can effect the browning of food, with darker colors tending to brown food better. Conversely, if you don’t want as much browning, go for the sandier color. Cheers!

I use black cast iron and enamelled cast iron, I do have some anodised aluminium but it comes in second best.

I tend to use Carbon steel over Cast Iron, though I have both. I haven't tried an enamelled cast iron pans to date, mostly due to cost. I use Stainless steel for Bolognese sauce but could see myself using an enamelled pan if I could find an affordable one of the right size.

@moisesmera7913

Жыл бұрын

EBAY. Great stuff there

@JS-ne5pk

4 ай бұрын

Have you considered pans made in china?

I have two pans. A cheap enameled one that chipped on the inside, so I knocked the rest of the emanelling away and seasoned it. I might get a stainless or carbon steel pan for pasta sauces, though. The other one is a Taiwanese skillet I found on the side of the road in a ditch. It was badly rusted and really dirty, so I cleaned it with a wire wheel on a drill and reseasoned it. That one has become my go to for everything.

@IWantToCook

11 ай бұрын

Right on. Way to give second life to a literal castoff. 👍

@classydays43

11 ай бұрын

@@IWantToCook their loss 😂

Good day this is a good video for me thank you.

@IWantToCook

Жыл бұрын

Thank you for watching! 🙏

I have several cast iron pans & a Dodge enamel-coated Dutch oven. I do have a set of stainless steel sauce pans & a stock pot because I'm still not sure about sauces, especially anything that needs to be boiled in water, for that I have the stainless steel. I'm on the fence about getting cast iron 'cookie sheets', except for a couple muffin pans, I replaced our Teflon with the cast iron & stainless steel.

Bought an enameled cast iron not knowing there was a difference. Reading the instructions it said not to use metal utensils and I was like wtf. Thank you for the breakdown of the differences

@IWantToCook

6 ай бұрын

Glad it helped! 🙏

I switched from Lodge cast iron to Staub enameled when the seasoning of my Lodge began to flake off into my food. This happened on 3 different Lodge pieces that I purchased new and used for years. It's probably user error, but still, I was tired of it. I decided to try enameled, hoping for stick resistance, easy clean up, and no uninvited flakes in my food. My Staub enameled, though very pricey, is beautifully stick resistant, easy to clean, and never flakes. Sorry Lodge, I love that you're made in the USA, but it's me, not you....I think.

@IWantToCook

Жыл бұрын

I’ve bought a few Staub pieces, too, and absolutely love them. Great choice!

@markstone1619

8 ай бұрын

Your issues with the Lodge are definitely user error and no fault of the cookware itself. Seasoning, done properly, never 'flakes off'. Seasoning also isn't a 1-time 'thing' and it's a 'life of the cookware' process that can be done 'manually' when required, or 'naturally', when as an example, deep frying chicken or other foods in the pan/skillet.

@Jon-O.

7 ай бұрын

​@@markstone1619yeah the higher the smoke point of the oil the better with at least a hour bake time at 500°F with refined canola that has a smoke point round 440 to 480.

@pumpkineater_69557

6 ай бұрын

Reasoning CI is so easy and a great winter project. Get off Netflix and do some research, and you could have had beautiful seasoned CI pans again. Once your Staab chips, you’ll need to throw it away. Yes, they chip mostly because of heating too quickly so be careful. I have both. You can heat up your CI as quick as you like. I’ve ruined my Le Creuset by not knowing this, so I’m sticking with CI and my partner uses the Staab.

@TheQman69

6 ай бұрын

Your seasoning flaking off means you are not doing it correctly. Lodge makes the best cast iron pans for the price and even the mid range cast irons running 3-5 times the price aren't any better. It's not until you get to something like Field cast iron that you really see a difference and they are over $200 a pan right now. For $20-30 a pan that will last 100+ years, that's tough to beat.

Hi, i just started cooking and my mom got me an enammaleed cast iron, however the cooking side of the pan feels like a regular cast iron. The box description is also consider as an nameled cast iron too. But how do I wash and maintain it? Do I need to seasons it as well?

@IWantToCook

Жыл бұрын

Hello, Owen -- If the pan is indeed enameled cast iron (and if the box says it is, then that's the case), simply clean with soap and water. I would use a soft sponge or nylon scrubber. Some enameled cast iron pans -- especially those with a black surface -- can look like cast iron, but they are indeed enameled. Welcome to the world of cooking. May you make many wonderful meals in that pan :)

I really wanted to make cast iron work but I just couldn't. When you buy a cast iron skillet, you're buying a hobby. There are so many ways to season it (I tried 4) and different schools of thought about cleaning it. After several months of trying but not getting the results I wanted, I went with enameled cast iron. No regrets, it's awesome and easier to use(IMO) there is no seasoning required and you can wash it with soap and water and dry it with a towel and that's it

@IWantToCook

Жыл бұрын

Indeed. For minimal maintenance and easy cleaning with soap, enameled is the way to go. Thanks for watching and happy cooking!

@matthias4037

Жыл бұрын

Actually I think you were just overthinking things. I have bare cast iron and maintenance is minimal. Just clean in with a sponge and warm water while it's still warm (not piping hot), clean it with a bit of paper and put it back on the stove to use the rest of the heat to kill any leftover moisture. You only need to oil it if you won't use it for a longer time. But of course you can't go wrong with good enamled cast iron also you can cook dishes with more acidity no problem in enameled cast iron. I think bread comes out best in a bare cast iron.

@arthurboehm

Жыл бұрын

Most of my cooking is done in cast iron. Some of these pans are generations old, so they've long ago become beautifully seasoned. New cast-iron pans DO require seasoning, but that's a simple matter, and the maintenance after is minimal. My older pans can even take dishwashing liquid and a light scrubbing with a nylon scoring sponge. There's nothing--nothing--as good as uncoated iron for getting a beautiful sear.

@Hallowsaw

Жыл бұрын

? You can wash cast iron with soap and water. Did you litteraly try burning your cast iron pan with the hottest heat as possible on your stove.... i mean it needs to be smoaking and you need to use a extremely thin layer of canola oil. Spread it and let sit for 5 minutes. Then repeat at least 3 times. You will have an good layer of seasoning at that point and as you cook you will build up small amouts every time.

@markrush5013

Жыл бұрын

sadly you listened to those who want to make cast iron seasoning and cleaning seem complex. to season wipe pan with with avocado oil put in oven at 200 for 20 minutes and then recoat and go to 400 for 40 minutes. its seasoned.ive done dozens of pieces like that. clean with soap if needed .soap wont bother the seasoning. most times l just wipe my pans clean with a dry paper towel.

Enamel casserole pots are so good. Hours in the oven but clean up easily after a 10 minute soak. I have Chinese and French pots, some of them "hand me downs". The French pots seem to last better. Wiltshire do enameled pressed steel baking dishes that are very cheap and give excellent results.

@IWantToCook

7 ай бұрын

Good to know! I hadn’t heard of that brand, so I’ll keep my eye out for it. Happy cooking 🙏

When it comes to enameled cookware I prefer enameled carbon steel. To me it shares all the properties of enameled cast iron at half the weight. When it comes to raw metal, although I love my carbon steel skillets, there's just something about the heaviness of cast iron that feels better when searing meats. Just my $0.02.

@WestTNPatriot

Жыл бұрын

Good to know!

@JS-ne5pk

4 ай бұрын

Is it safe? What happens if the carbon steel gets scratched? Would it leach any toxic materials?

@curtismatsune3147

4 ай бұрын

@@JS-ne5pk Both carbon steel and cast iron are iron and carbon, the only difference between that cast iron has a higher carbon content. Both are entirely safe and healthy for cooking, as is an enameled coating when used.

I bought various cast irons with lids for direct fire usage in case of electricity blackout. & for multi-purpose; baking & cooking.

@IWantToCook

3 ай бұрын

Right on! May they serve you well 👍

I have always used hot soapy water to wash my cast iron. Dry it thoroughly and wipe down with oil and its good to go.

Very informative but I want to know one thing is enamel food safe or can make a change to mixing with food ?

@IWantToCook

2 ай бұрын

Enamel is nontoxic and thus is deemed safe for cooking food. Keep in mind that all food will be “changed” when heat is applied - that’s what cooking is. And those changes are for the better. Cooking ingredients changes their chemical structure, making foods easier to digest, more flavorful, and can actually make them safe to eat. For example, cooking meat or poultry zaps pathogens and harmful bacteria. Hope this helps! 🙏

How do I season the lid or rim vessel of my enameled cast iron if I don't have oven ,what is the next option if you don't have oven?

@IWantToCook

Жыл бұрын

One nice thing about enameled cast iron is that it does not need to be seasoned like regular cast iron, so you shouldn’t have to worry about seasoning a lid. As for seasoning cast iron without an oven: It can be done in a stove. Just heat the pan, rub interior with a thin coat of oil, then heat till it just begins to smoke. Immediately turn off the heat, rub the oil around the pot (wiping off any excess) and let sit. That method will at least season the inside of the pan. Cheers!

Thanks for the video, but watched the whole thing waiting to find out the difference in what they’re like to cook with. How is the non-stick ability of each, and are there differences in how you use them or for what foods

@IWantToCook

2 ай бұрын

I find a well-seasoned cast iron pan has better non-stick ability, but I wouldn’t make an omelette regularly in either. I love cast iron for its pure durability in cooking. I can carelessly scrape it with metal utentils to deglaze, and it’s no worse for the wear. I can also get it rocket hot to sear the living daylight out of meat, fish, and the like. Enameled cast iron, on the other hand, is what I grab for stewing, braising, and the like. It’s my go-to for a long-simmering tomato sauce. I love cooking with both. And I love the sheer value of cast iron and the timeless beauty of a well-made (read, French) enameled cast iron Dutch oven.

Would you recommend an oven/grill like the one you have on the left of the video ?

@IWantToCook

Жыл бұрын

If it's the Breville toast oven, I definitely would. I purchased this about 5 years ago and it has been a champ. It is used almost daily, and I actually use it far more than the full-size oven on my range. It heats very fast and cooks evenly. Here is a link to various types and sizes; I see that new models can also serve as air fryers: www.breville.com/us/en/products/ovens.html

@blackant12

Жыл бұрын

@@IWantToCook Thanks for the prompt response. Have been battling with getting a full size oven over a counter top. Will have a look

I just got my first enameled cast iron Dutch oven to make really good soup and roast etc with it

@IWantToCook

Жыл бұрын

Awesome! May it serve you well and help you make many wonderful meals. 😋

@hinata2free

Жыл бұрын

My very first dish came out delicious it was a pot roast 😀

I only use cookwares from USA, France and any other European countries. The quality of the metal is much more dependable.

Im currently shopping around for a good enameled skillet. I already have and use a handful of cast iron and carbon steel pans - but I want something that can handle acidic foods. We have some worn out non stick that I can use for those kinds of food, but I really want something quality to use, that will last, and that I will enjoy cooking with.

@IWantToCook

7 ай бұрын

Sounds like you should treat yourself to something from a brand like Le Creuset or Staub. I’ve purchased pieces from both brands and found them exceptional. Pro tip: If you shop at a Le Creuset outlet, there are deals to be had. Happy cooking!

Could someone tell me if the Le Creusot enamel cast iron chips easily? I'm looking to replace my Tefl Saucepans since im worried abour the health risks. Im considering buying the: Le Creuset cast iron round casserole Le Creuset cast iron saucepan I'm Indian so mainly cook curries, rice dishes, and stir-fry (medium / low heat).

@IWantToCook

9 ай бұрын

I’ve found Le Creuset enameled cast iron to be quite resilient. Yes, if you bang it into a counter it might chip, but if you don’t abuse it, it should be fine. I should also note that I have vintage enameled cast iron Descoware that is many decades old and still works great. I bought them from the thrift store with small cracks in the lid and lips, but it doesn’t affect their cooking. Hope this helps!

I just got a new enameled cast iron le creuset pan... do I need to treat it with something before use?

@IWantToCook

4 ай бұрын

Nope. Just give it a quick rinse with water and dish soap, then get cooking. You don’t need to season the pan as you would cast iron, but I would recommend heating the pan over low to medium heat, then adding butter or oil to help keep food from sticking.

@eline8087

4 ай бұрын

@@IWantToCook thank you!

do you have to season the rim or any exposed cast iron with the enamel pans?

@IWantToCook

5 ай бұрын

I season the top rim, but not the bottom of the pan, as that is exposed to flame.

@eungeran07

5 ай бұрын

@IWantToCook awesome thank you!

thx thx a lot from south Korea

@IWantToCook

Жыл бұрын

Thank you for watching! I’ve visited Seoul twice and had an amazing time. 🙏

Just did my whole kitchen. I am health conscious, is enamel cast iron going to work well with ge cafe induction cooktop??

@IWantToCook

2 жыл бұрын

Yes, it should work great with induction. Cast iron and enamel cast iron have a lot of ferrous material, which works great for induction. If you’re interested in how this and other cookware works on induction, I did a whole video on that topic: kzread.info/dash/bejne/k6SWzdGRZbrRo5s.html

E all brands of enameled cast iron created equal ? Or is that just preference? My local grocery store has their own brand of enameled cast iron and they are beautiful but not sure about it.

@IWantToCook

Жыл бұрын

In my opinion, no. Enameled cast iron cookware is usually either made in France by a company like Le Creuset or Staub, or in China by a contract manufacturer for various brands (likely including the brand you see at your store). I have all types - French-made Le Creuset and Staub, China-made Cuisineart, and even vintage Descoware (Belgium, if memory serves). They all function well, but in my experience the European stuff is just better. It feels of more quality and is just better made. I consider most of my cookware as investments that will hopefully last a lifetime, so with that in mind I’m ok with paying more for what I see as higher quality. Hope this helps!

I use both. If I'm making anything that has tomatoes in the recipe I'll use an enameled pan. I will use a regular cast iron pan if I'm doing a steak or high-heat cooking.

Thank you

@IWantToCook

9 ай бұрын

Thanks for watching 🙏

Enameled cast iron was quite the standard cookware here in Austria (Europe) in the generation of my grandmother/mother. But it was just called enameled cookware, because this was the only version available - and not very expensive. But nowadays we also get China-made enameled cookware (oposed to the old cookware that was made here in Austria (Riess-Emaille for example), and this is also just called enameled cookware, which is misleading, because many are very light, and obviously a different metal under the enameled surface than what people here expect it to be.

@IWantToCook

6 ай бұрын

Appreciate the info. I wish I’d bought some last time I was in Austria. Yours is such a beautiful country - and has the best goulash I’ve ever tasted! Cheers 🙏

@Bobo-ox7fj

6 ай бұрын

Typically those strange, cheap, weak alloys that chinese manufacturers love to use are called Chinesium

I never thought I would be watching a video on cast iron pans, but, I need info man!

@IWantToCook

Жыл бұрын

I hope it helps. Thanks for watching! 🙏

I 100% with the Teflon and the oils. Btw, the process of refined oils requires heating it to high temperatures before you even get a chance to use it and anyway.

@devswell6538

7 ай бұрын

Not that hot tbh. Seed oils are distilled between 60-100c and they start to smoke at little over 200c

Question please!!?? How do you remove melted enamel from old style stove top ring burner!?

@IWantToCook

11 ай бұрын

Well, that's a new one on me. I've never heard of such a thing, but not to say it can't happen. I imagine some serious heat was involved to melt enamel. Maybe someone else reading this can chime in.

What I find is there is a pretty large difference in heat transfer that I didn't seem to see in the video, cast iron has the heat travel faster through it and thus the cast iron surface in touch with the food can stay at a hotter temperature (and for example produce more of a sear) while for enameled pots the food tends to produce a 'colder spot' where in contact with the food, requiring hotter stove temperatures to try (and usually fail) to do the same as uncoated cast iron.

@bigl9478

Жыл бұрын

No that’s not true.

@seikibrian8641

7 ай бұрын

You must be comparing apples to oranges, David; such as a thick bare cast iron to a thin enameled cast iron. Or maybe your enameled pan isn't even cast iron; there are also enameled steel pans.

You have to use cast iron often to keep the seasoning up. I just don’t need to cook with it often enough to make it worth the upkeep

I've bought a ''Le creuset'' cast iron pan, and the email coating is starting to get off... What should I do?? Should I sand off all the coating?

@IWantToCook

Жыл бұрын

I’d check with Le Creuset’s customer service first. If I recall, they have a strong warranty and might be able to help or at least discount a new one. Cheers!

What happens if the enameled gets scratches? Would it leach any toxic material?

@IWantToCook

4 ай бұрын

I believe it’s just bare cast iron underneath the layer of enamel.

even though you dry the pan with a towel,, it is a good a idea to put it on a burner, get it hot and then a little oil.... doen't take long , but it makes a difference

@IWantToCook

Жыл бұрын

Agreed!

@splashpit

Жыл бұрын

Agreed, l plate my food quickly wash pan under hot water with a brush then straight back on the range with a tiny dab of tallow.

Where did you find the le Creuset skillet with a white interior? I can’t seem to find one on their site! I can only see the skillet with a black interior.

@IWantToCook

Жыл бұрын

I scored this at a Le Creuset outlet in Los Angeles, back in 2016 if memory serves.

@Jess1928

Жыл бұрын

They also have them at Williams and Sonoma

@Sasha8pancakes

Жыл бұрын

Enamel cast iron at a local heb or Walmart or Amazon

@user-br9ig7ov5t

7 ай бұрын

Williams Sonoma

thanks, learned a lot.

I've always wanted to use cast iron but I'm confused with putting oil on a pan and I know some cooks don't clean the grease from cooking their meal at all. This just seems gross to me. Doesn't the oil go rancid? What I was seeing is people cooking stews and just wiping it out and then cooks corn breab because the flavoring left from prior cookings I just never understood this.

@IWantToCook

7 ай бұрын

Understandable. I use at least water and a good bristle brush to clean a cast iron pan. If it’s really gunked up, i use a chain mail scrubber - see this video: kzread.info/dash/bejne/p3dmzY-YkrrNipc.html But yes, that will clean the pan if it’s well-seasoned. The idea is it becomes similar to nonstick. As for going rancid, no, if you use a standard vegetable oil it should be fine. I would avoid olive oil or something like shortening, however. Hope this helps!

Lodge seasoned cast iron is made in the USA while its enameled cast iron products are made in China. Lodges seasoning is made in Canada. Lodge’s accessories are made in China, Taiwan, Cambodia, and India.

Great video! with regard to enamled cast iron, is the price difference worth it? My friend swears by her Le Cruset. But she hasn't really tried any other brand. What's your take on made in China enameled cast iron?

@IWantToCook

9 ай бұрын

That’s a really good question, and one that I struggle with myself. I have enameled cast iron pieces made from all over: Cuisineart from China, vintage Descoware from Belgium, and Staub and Le Creuset from France. The Chinese-made piece works fine. But I must admit that the European pieces simply have a different feel, one that speaks utter quality. Is that psychological? I can’t say with certainty. Here’s my take: An enameled cast iron piece if we’ll-cared for should last a lifetime. So buy the best you can afford. For me, that’s the European pieces. And even here I save money by shopping sales, Le Creuset outlet stores, or in the case of vintage Descoware, the thrift shop. Hope this helps!

@janem3575

9 ай бұрын

I coudln't afford Staub or Le Crueset. My friend has tempted me with a Tramontina 2 pan set that was on sale. I did see a dutch oven at Marshall's. There were instructions on it to oil the inside and warm on low heat for a few minutes, then wipe away excess oil. It was before first use. Is this the case for all enameled cookware?@@IWantToCook

@IWantToCook

9 ай бұрын

Well you don’t have to season them per se, like standard cast iron. But if you’re doing a dry-heat cooking method like sautéing, frying, etc., you will want to add oil, butter, or some sort of fat before cooking so food doesn’t stick, just as you would for a pan made of stainless steel, aluminum, etc.

@janem3575

9 ай бұрын

awesome. the instructions mentioned something about sealing the pores@@IWantToCook

I use my le creusets more often. Clean up is faster afterwards. Cast iron for steaks though

So for cooking, it only makes a difference when cooking acidic foods? It seems like all the other differences brought up were only aesthetic, maintenance, or cost.

@IWantToCook

9 ай бұрын

Essentially yes, those are the major points. I do believe you get better browning with plain cast iron. You’ll also get trace iron in your food. Whether you want more or less of that nutrient is up to you. Cheers!

How do you take care of that thin black cast iron on a enamel dutch oven

@IWantToCook

9 ай бұрын

So with enameled pans with a black surface, that’s actually enamel, too, not bare cast iron. And that means just like white enamel, it doesn’t need seasoning, etc. Just wash it with soap as you would a normal pan, and you’re good to go.