Amateur (because I'm not a professional) cast iron cook, newcomer to antique collecting (I collect vintage cookware to use in my kitchen, not just to display), and Chaos magician. I discovered cooking *and* mysticism at roughly the same time, which was why I decided to combine the two and follow the path of this strange hobby, which I simply call "cooking magic." Every so often I get the urge to make a video that, I hope, you will find entertaining and useful.
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I’m not saying I agree with the guys sentiment, but he when he was referring to “early humans” I don’t think that includes ancient Roman’s. I imagine he was referring to hunter gatherers.
I've got a small skillet marked 5 C I'm guessing BS&R?
Most likely yes. All of the major cast iron manufacturers put their own unique markings on their pans, even if they didn't include a manufacturer's name. The 5 C means you have a #5 sized pan with a mold ID of C.
Awwwwesome time tonight & thank you AGAIN. Knowledge is power. Dont you worry bout those ol stuff shirt know it alls. What yr were they born. We're all learning & trying to narrow down a close time line. Bite da bullet & blow it off & keep doing what you know to do. Have a gre8t rest of your week.
You can do that same thing in a regular cast iron Dutch oven, just clean it after you cook
Yeah, it might degrade your season somewhat, but not the end of the world.
i have grisworld no 9 looking for buyer how much u offer me
Take a reallllly good look atso at the LIP of da pan. Some smooth allllll da way up, some have a thin rim, some have a thicker rim-most like those 1s are transition or century. Just throwing my observation of em.
Love your collection, especially the big earred ones which are definitely red mountains ❤️
Don't think I've ever seen a BSR with bigger pour spouts.
Beta soy boy video
I missed this?🥺😡
no dubz, it wasn't live.............................
With beans it's called chili con carne.
Oooo yummy
Im so happy Ive found your channel. You’ve helped me with my Blacklock skillet seasoning. It started off being great with the first couple of cooks. 6:47 I was afraid of reseasoning the triple seasoning which came off from my 10 inch pan. Figured I had nothing to lose. Scrubbed it down with Bar keepers pan. Reseasoned with a seasoning paste having seen you do that in another video. Reseasoned with 3 coats in the oven two weeks ago. Have been cooking omelets in the blacklock chefs skillet again with no flaking which was my original goal. You are a great teacher and a great cook. Finding this channel has been like being able to “phone a friend”. You rock!
I'm glad you're enjoying your pan, and I'm especially glad to have helped.
Great video, very informative. Thank you for sharing the wealth!
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My Magnalite roaster is getting a makeover soon! Thanks for the great tips.
Your out of focus,blurry depiction of coddle was a bit OTT! I make this from scratch in 30 minutes. Prepare, cook and serve and it does not look in any way unappetising. Brown the sausages if you must but that personal choice. The cooking time is important as fuel,gas and electric can be expensive. Change does not equal improvement.
I'm looking forward to your video where you do everything right. 😏
@@castironchaos I don't do everything right! It just that your interpretation doesn't agree with mine. What you made would be delicious but different. Also,I don't make videos so sorry if I hurt your feelings! All the best.
Everything is bad for your health even breathing, walking, sleeping, drinking water and eating. My forthcoming podcast will inform people how to be like rocks and wooden poles.
I wish I had a 3 leg spyder (spider?) skillet for the campfire. And yes cast iron skillets, bean pots, Dutch, and Dutch camp ovens do have 100+ years of service life potential if reasonable preventive maintenance is done.
Ive purchased 2 blacklock skillets this past year. Ive really wanted to like them. They are a beautiful shape. The factory preseasoning keeps flaking off. Ive not wanted to get into making a lye tank but after seeing your results and some others it might be worth it. Im hopeful the pans are redeemed after my efforts.
Can you help me identify my cast iron pan & lid? If I send pictures?
It's the diet, populations without refined sugars and other foods that contribute to tooth decay had less tooth decay. But no one was immune to it.
No issues with the first one. But I don't think I'd love the second pan. You would have to clean it differently than a typical cap. It's really limited in how you'd use it
I've been looking at getting a waffle iron. Is there a reason I should get one that sits above my stove instead of the kind that sits on the stove like the Rome? It is like $200 difference... and even the used ones on ebay that need some TLC are over $100 plus shipping.
I have a problem. You make so many great recipes. A cast iron wok is now on my wish list. I work on Wednesdays when you have your lives but I stream your channel at work catching up on Thursday. QA mgr a fellow cast iron lover caught your channel in my office. I work for a bacon mfg. Your videos are getting played now in the test kitchen while bacon is being tested. I work in sales technical services. One of the best jobs in the world. Bacon makes everything better. You have a whole lot of new people appreciating your collection and great content. Bacon, hams and sausages just go with cast iron.
Thank you very much fior the kind words.
Going to make this for my husband this week. Hes never had it but laid down a gauntlet that he wanted to try it. Inviting my brother over so they can spice fest. I will try it but may be out of my spice league.
Im unapologetic about my cast iron and pan collection. My husband loves the good seasonal food that gets prepared in the kitchen. Im a lucky woman. He is making me some great pantry racks to hang my pans. My mom had specific cast iron pans, cornbread, corn sticks, chili pot, bean and soup pot, lefse pan, pancake griddle, swedish pancake platt pan. Aebelskiver pan, big magnalite for roasting ham and roasts, a big speckled pan for turkeys, carbon steel skillets from years in Japan for egg cooking only and two big cast iron skillets for proteins. 7 people in our family. She cooked homemade meals everyday. What lucky kids we are to have the memories we have. Now cooking for our own families.
You are just the coolest!
I love receiving gift cards. My nieces and nephew love when I give them gift cards. They call it getting to have a spending spree.
When I was little I was always watching my mama cook. With supervision my mom would let me cook. I used to come home midday from kindergarten. My lunch specialty was hot dogs cut in coins cooked in butter. Would put them on white bread with mustard. Loved them then and still love them. Husband also enjoys them. Simple foods in cast iron definitely beats expensive take out. Hot dogs and cabbage is great. Also hot dogs with sauerkraut.
Im so enjoying your channel. You are fun to hang out with. Cant catch lives on Wednesday but enjoy catching up later. Cheers!
It's a slow gentle boil not a rolling boil and it enhances the flavor. Par boil first for 20 minutes then finish on a grill
KrAaaaaZzzzE. They gonna keep making it up.
TikTok Foodie Fairy Tales: the last time I made a TikTok video criticising something being sold there, my video was taken down for “harassment.” I have little doubt this video will be taken down as well.
Great recipe! I want to make the Boston Baked Beans in my Crock-Pot. I have a question, since I want to make them in my Crock-Pot. Do any of the directions to make the Boston Baked Beans in my Crock-Pot change in any way whatsoever? I ask only because I got a little confused about the instructions when it came to the part about using the Crock-Pot to make my Boston Baked Beans. I just want to make sure I've got it right. Do I put the Crock-Pot in the oven, or do I just use it on my granite counters? I know it's stupid, but I thought I better check to make sure. Thank you in advance for your response. ❤🎉❤
Go ahead and use the crock pot the way it's always used: place it on the counter, plug it in, and set it on LOW for 8 hours. If you have an oven-safe dutch oven, cast iron dutch oven, or even a ceramic bean pot, use the oven for that.
@@castironchaos thank you so much!
Have to make this for/with some kids in my life. They will think its magical.
Walter white could cook meth… unfortunately not carnitas
I really enjoyed how you edited this one. Solid voice overs as you transitioned into sped up scenes. You put a TON of effort into it and Nana would be proud!
She I’m just curious…when the acidity of the tomatoes, “cleans” the aluminum pot, is it just stripping off the oxidized surface, of the aluminum, making the pot look shinier/cleaner, but at the same time, introducing that oxidation into the food? Not saying aluminum is bad to ingest, as YOU say there’s no link, (so that’s not my question) to it being harmful, but I’m just curious, about the aluminum oxidation
Now I have a sudden craving for spaghetti n meat balls!!???😊
Oh well, still a great pot.
This aged like warm milk. All of those allegations failed. But it sure fooled the room temp IQ, mask wearing, groomers out there! XD
Funny how I've gotten several comments lately on this video, made nearly a year and a half ago. And I still stand proudly by that video,. I'm amused how some people are still triggered more than a year later. And I'd hardly say the accusations failed, considering he still has to cough up $500 million for his two failed court cases and face sentencing for 34 felonies. They haven't gone away, they're still there.
you see, the thing with cooking acidic foods like tomato sauce in iron cast pans, they make the food more iron rich bcs the iron leaches a bit from the pan, i mean from cooking acidic food in it a bit more iron than non aicidic normal foods like eggs, stakes, etc. those too should receive a bit of iron just not as much. depending on your iron levels from the blood work and if you are low in iron, and eeeeespecially if you are a woman, THIS IS WHAT YOU WANT, you really need the iron. (be carefull tho, too much iron can become real bad real fast too) me one i m iron deficient recently especially since my diet is full of iron absorption inhibitors and not much iron from the plant based rich foods get absorbed from all the polyphenols, phytates, tannins and calcium (yogurt, cacao, beans/ legumes, wallnuts, pestachios, green tea, cinnamon, turmeric - those amongst the biggest inhibitors i ve been eating everyday amongst others). about my first time being anemic, and i ve been directed towords iron cast skillets and chilling down on my died with all the inhibtors rich foods till out of the deficicnecy. man i m in love with them already, and i don t got one yet. they seem neat. in order to resume my old diet i ll sure thing use only cast iron for cooking, no matter what i m cooking. also they seems such fun for cooking too. the lasting forever factor is so so for me also, i love that. i shoudl look into a kettle iron as well
I luvvvvv pasta.😅
Nite!
That first one is not listed as a BSR. It is listed as “BSR?”. Big difference. The seller is clearly not trying to decieve and does not know for sure, hence the “?”.
@@johnedward5520 I agree, the seller is being honest.
Don't know what da FAKE LODGE looking 1 is but I have the EXACT, same amount of spikes with #3. It's displays with my #8 raised fancy handle #8 gatemark skillet. I shoooool DIDNT pay that. I wanna say I pd $3 for it & it does a gre8t job. Ebay done lost their everlasting minds.😤😡😠