Watch the original video:
Follow Hannah on Instagram:
Check out more episodes:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
30 Comments
Leave a Reply
You must be logged in to post a comment.
Oh my, sorry to read about the loss of the skillet that had been in your husband's family ! But yes, cast iron cookware can be quite forgiving 🙂
The carbon ?? Thank you. I was also wondering that.
your hair looks terrible, you tee shirt is sagging, you really weren't to brilliant back when you made this video, were you.
My mom always used baking soda to wash a whole chicken, this was many years ago in the 60s.
I would never use canola oil. I use a healthier oil for this purpose.
I have stopped washing my cast iron pan with soap and instead use a stainless steel mesh called the Ringer. It cleans it really well and I have noticed a deinite uptick in the anti-stick properties of my pan. I have no affiliation with Ringer and just bought it on Amazon, where it has tons of very positive review. Just my 2 cents
I have restored cast iron by putting it in the oven and putting it through an oven cleaning cycle. Then I start over seasoning it.
I would like to see one more spot, in your series, about the Test Kitchen's recommendations on long term storage of various cast iron pots & pans! I have so many now, I don't use each and everyone, each week.
I would die if my wife threw a family heirloom in the garbage….
I palm sanded my cast iron pan (60 grit) and it is now super non-stick and needs absolutely no oil/seasoning……..Make sure you dry it quick/well, or it will want to rust……It's smooth and when cooking it hardly needs any butter or oil……..Eggs are a breeze……..It's the damndest thing I ever saw.
Thank you for the video – I enjoyed your Q & A session!
Should you rinse poultry if you've brined it?
Over 5000 views only 260 likes I know people it hurts to push that button but the pain goes away fast lol… Love Cast iron pan and Dutch oven thank you so much for the info👍
if you ave to use soap (OCD) then do re-apply oil to surface after. Or talk to your doctor about your condition. 🙂
That's a lot of good information, thanks!
I count on my sheet pans to twang and twist in the oven. That’s how I flip the contents to roast the other side. Please don’t tell me they’re not supposed to do that. 😳
Awesome vid…
But have a question that wasn't addressed…
Can you season cast iron without a oven? But only using a stove top?
The inside corners of my sheet pans are dark and no matter how much I scrub, I can’t get them bright and clean. Hope you can address this…..
Speaking of reusing cooking oil, how should you properly dispose of it after you've used it a couple of times? I know you're never supposed to pour fats down the drain to avoid clogging, but oil is liquid. I don't want to have a water balloon effect of oil in a trash bag either. Feed it to the plants? Reuse in some way? Throw it on bad parker's windshields?
Have you ever seen the meat-cutting area behind the scenes in your local grocery store? 98% of the time the meat is fine. You need to rinse your meat because of the 2% of the time things get dropped, mixed, cut on a band-saw that was NOT cleaned between cutting up beef, pork and chicken. I was told that killing bacteria wth heat does not make you 100% safe. The dead bodies of bacteria that may have grown can create a toxic reaction in your body. (Many people feel ill after a flu-shot. The dead flu-virus in the vaccine causes a reaction.) Check with a food-safety expert or a micro-biologist to confirm this as I was told this many years ago.
Lol 4 year old ATC videos say not to use soap.
It's detergent: NOT soap. Cast Iron doesn't have pores. Stainless can be seasoned (and used for Julia Child's spatula free omelette method). – A build up isn''t necessary – a single good seasoning will work. Clad pans are much better than CI and now competitively priced.
Good info thanks! Is it bad… if I cook foods in aluminum foil on the grill or in the oven?
I decided to go to cast iron cookware this year after having to replace the non stick cookware every 2 years or less due to teflon flaking into the food. I was raised around my grandmother's cast iron skillet and she used it daily to cook in and had it for decades. I now also have two new cast iron skillets and two dutch ovens also to use at home and when camping out.
A few years ago my mom left a flat iron skillet on a burner (not knowing the burner was on) for several hours, maybe even overnight. It ended up a strange gray color and the food debris that had been in it was completely carbonized. She thought she had ruined it. I said nonsense. I chipped away the carbon with a spatula, polished the working surface with scotch brite, then ran through a few seasoning-cleaning cycles like I would a new pan. It was still an odd light gray for the next 3-4 times cooking on it but has gotten its gloss black back with use.
I knew it!!! No need to rinse chicken, yes! I got all kinds of heck from kitchen mates who would not eat my chicken because they saw me not rinse it before I cooked it.
I was thinking the same thing Hannah said the cooking process will kill the bacteria and even if you have the bacteria on the outside it's still on the inside, hello salmonella.
Wasnt this already covered?
Yay! I don't have to rinse my chicken! Always hated doing that.
Is this cast-iron week?
I really liked this vodeo, thank you.