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  • - [Narrator] We use cast iron skillets all the time

  • in the Tasty Kitchen for a million different reasons.

  • They're virtually indestructible, they last forever,

  • and unlike a lot of things you're gonna have in the kitchen,

  • they actually tend to get better with age.

  • People are often a little bit intimidated by cast iron,

  • thinking it's, you know, very hard to deal with

  • or hard to clean.

  • It's actually really easy,

  • you just have to know what you're looking for.

  • So, seasoning is a process you want to go through

  • even if it's new or you have an old cast iron that

  • was passed down to you.

  • Often when you have a new cast iron and there's been

  • any water that's left on,

  • they're really susceptible to rust.

  • We're gonna help you figure out how to prevent that from

  • happening and how to clean that off.

  • So we're gonna start by getting some steel wool.

  • Whether it's knew or has a bunch or rust on it,

  • we're just gonna scrub it down with steel wool

  • with a mild dish soap and just get it down to its

  • kind of base layer.

  • The way that cast irons are made,

  • it's all kinda one piece and you can't just season

  • the part that you cook with.

  • You want to season the entire thing.

  • While we're here we're just gonna keep scrubbing along

  • all of the sides, on the back of it, turn it over,

  • get the handle.

  • Once you're happy that all the rust and or gunk off there,

  • you can go give it a rinse under hot water.

  • And either use one of those non-abrasive scouring pads

  • or the tough side of a sponge.

  • Just do another quick go around,

  • making sure you got every nook and cranny.

  • A good rule to remember whenever you're dealing with cast

  • iron is water will make it rust.

  • We always want to get it as dry as possible before we store

  • or move onto the next step.

  • So because of that, we're gonna dry it off with a towel

  • and then you're gonna put it onto your stove

  • and turn it on.

  • And let all of that excess water, any extra moisture,

  • boil off.

  • Once you're happy your skillet is bone dry,

  • we're gonna take it off the heat and start our seasoning

  • process with a thin layer of oil.

  • The new standard is that flax seed oil is the best oil

  • for the job.

  • It actually drys the hardest and creates the best non-stick,

  • longest lasting seasoning.

  • The only downfall is it is pretty expensive

  • and if you don't want to spend that much money

  • or frankly, you just don't have it in your pantry,

  • canola oil will work just fine.

  • A little background on your skillet.

  • The surface is actually porous,

  • which just means there's kind of small holes or pores even

  • that we kinda want to fill up to make a nice,

  • smooth cooking surface.

  • So once we have this thin layer of oil all over the skillet,

  • we're actually gonna do our best to wipe it all off.

  • There's enough oil that has soaked into those open pores.

  • So take the clean side of your paper towel

  • and rub off as much of the oil as you can.

  • One of the biggest problems people have is they don't

  • wipe off enough oil and they have too thick of a layer,

  • and then it comes out of the oven very sticky still

  • and not giving them the result that they want.

  • So you're gonna put your cast iron in your oven

  • on the highest temperature it can go,

  • between 450 and 500 degrees.

  • So this process is gonna take about an hour.

  • The reason we need our oven so high is that we actually

  • want to take the oil past its smoking point so that the oil

  • actually starts to breakdown and bond with the cast iron.

  • So if you've ever taken our your skillet and it's still

  • kind of brown and sticky,

  • it's probably because your oven wasn't hot enough.

  • So after an hour, you can turn off your oven and let it cool

  • in there.

  • The result is a hard glassy layer that we're looking for

  • that helps make our cast iron non-stick.

  • So, intro to cooking with cast iron.

  • You actually really do have to pre-heat it.

  • It doesn't necessarily heat evenly,

  • but it keeps the heat really well.

  • So just take your time, heat it on a low to medium heat.

  • This may take five to ten minutes.

  • Because cast iron is such a great conductor of heat,

  • if you actually just carefully hover your hand over

  • the bottom of the skillet,

  • you can feel when the pan's ready to go.

  • A lot of people are confused.

  • You know, they did all the seasoning

  • and their food is sticking to the pan.

  • Usually that's because they're putting cold food

  • in a cold cast iron pan.

  • One reason to get a cast iron skillet really is to sear

  • things like meat.

  • So another things that people are maybe confused about

  • when they're cooking with a cast iron is they tend to wanna

  • just move the food around a lot.

  • And actually what we're trying to do here is build up

  • a nice caramelized crust.

  • So when you put any meat in your hot skillet,

  • just leave it.

  • Let it cook.

  • When you see the kinda brown crust forming on the outside,

  • that's when you know it's ready to flip.

  • So if you're trying to lift up your steak and it just will

  • not give, it's probably just not ready yet.

  • The meat will self release when the crust has formed.

  • Why we love using cast iron skillet for Tasty too

  • is because you can start something on the stove

  • and finish it in the oven.

  • So you oven here that you can't cook acidic foods

  • in a cast iron skillets.

  • However, if you have a good layer of seasoning on there,

  • that's totally fine.

  • You don't want to do a ton of, you know,

  • a big tomato sauce or a bunch of wine or vinegar,

  • but a little bit's not really gonna kill your seasoning.

  • Don't be afraid to roast things like tomatoes

  • in your cast iron skillet.

  • The great thing about being able to cook with something

  • on the stove top and finish it in the oven

  • is you just have a lot more control.

  • You can get a nice layer of caramelization from a high heat

  • on the stove and then finish something cooking in the oven

  • on a much gentler, radiant heat.

  • So when you're cleaning your cast iron,

  • you want to hit a sweet spot.

  • If it's cooled down too much,

  • the food will adhere and really stick to the pan.

  • And if it's too hot and you put it under cold water,

  • you can risk it cracking.

  • So you want to wash the pan pretty soon after you use it.

  • The most gentle way to clean your skillet is with hot water

  • and salt and a non-metal scouring pad

  • or the rough side of your sponge.

  • The salt works as an abrasive and helps to scrub off

  • any food that's on there without damaging

  • the seasoning at all.

  • Once you're happy that your pan is clean,

  • give it another towel dry and then let it completely dry off

  • either on the stove or in a warm oven just to make sure

  • there's no lingering moisture.

  • And that's gonna protect it from rusting in the future.

  • So last thing, we're gonna put a protective layer of oil

  • on the skillet before we store it.

  • Carefully with a paper towel,

  • rub that all along the inside.

  • Turn up the heat until the oil is smoking,

  • then turn it off and let it cool on the stove.

  • The reason why we want to take up to the smoking point

  • is so that the oil doesn't turn rancid.

  • Cast iron skillets may seem like a lot of work

  • but just follow these simple rules of seasoning and cleaning

  • and these pans will last you a lifetime.

  • It's like loving a good woman.

  • The more you give, the more you get back.

  • (laughing)

- [Narrator] We use cast iron skillets all the time

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B1 中級 美國腔

如何用鑄鐵烹飪 (How To Cook With Cast Iron)

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    g2 發佈於 2021 年 01 月 14 日
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