Stop Being Lazy With Your Cast Iron Pan...

I started a tradition with my kids. I bought a cast iron when each of them were born. I cook all of our family meals in our cast irons and when they move out, they each get their cast iron infused with lots of love and memories. ❤❤❤

I grew up with Dutch Babies for brunch after church many a weekend. We went the sweet route: omit asparagus, top with powdered sugar, a fruit spread, syrup, etc. That lemon and honey idea is amazing! We'd make it in a Dutch oven, which allowed the sides to go even higher. The bottom was perfectly crispy because we'd heat the Dutch oven in the oven with butter, then take it out and add the batter before putting it back in to bake. Awesome episode! Thanks for doing all the meals of the day!

Greetings from New Zealand. Have never had (or even heard of) a Dutch Baby, but I do love a good Yorkshire pudding, which is basically the same thing, only savory. Never thought of using my cast iron pan for it, but the heat retention would waaaaay better than the silicon muffin tray I use at the moment (otherwise, I only seem to be able to find aluminium ones and I won't use aluminium cookware). I could just do one big pud, rather than 6 small ones. So I gave it a go - worked fabulously! A big advantage with using the cast iron was that instead of heating the oven for 15 mins, then heating the oil in the muffin tray in the oven for 15 mins after that, I just heat the oil in the pan on the stove while the oven was heating. Thanks 😊

Cast iron is in constant use in my home. That's how I grew up. I am now 66 years old and still use a 14" cast iron skillet that my mother always used to cook on when we went wilderness camping. I also still have all of the cast iron that I had from when I was newlywed at 18 years old. My grandmother used to make her cornbread on the stovetop using her cast iron skillet. Good memories.

You almost always want your caramel/toffee to be a little on the firm side when you make turnover cakes with fruit. As soon as it starts to get warm it transfers the heat to the fruit which starts to release water which the sugar in the caramel REALLY wants, preventing it from burning under the cake.

My grandmother cooked 90% of her meals in the cast iron pans. He upside down pineapple cake was to die for!FYI I still use her pans today. Perfectly seasoned.

I just found this channel yesterday and plan to implement alot of tips I've already watched ( grocery day is Monday for me so I'm excited got the pantry prepped and the fridge cleaned) anyway so I've been organizing my life and found my caste iron skillets I got for my birthday or Christmas a few years ago...and was wondering what things I could cook in them and literally just 3-4 hours of thinking about that I get recommend this video I love when life just gives you and easy pass on something a treat if you will... Thanks for the amazing ideas and for sharing your tips 🙂

I was raised cooking with a cast iron skillet and other pans, you’d be amazed at the things that you can cook in your cast iron skillet to come out so much better than any other pan. They’re versatile for a lot of things.

I watch your videos all the time they’re always entertaining I especially appreciate The honesty that we all make mistakes while cooking but we can all learn from the mistake and be better than next time so include them once in a while in your videos it just shows you’re the real deal

I am SO in love with you’re excited, freewheeling style here, Mike! Your excitement is palpable. Thank you for the deliciousness that is your cooking magic!

I make pizzas in a cast iron pan similar to your second method - NO oil, but before you put your dough in, sprinkle the bottom of the pan with corn meal. Helps to keep the dough from sticking to the pan, makes the heat more even for some reason, and gives it a nice extra crunch.

I have many pieces of cast iron and absolutely LOVE them!! Some are at least 100 years old and some are relatively new at 15 years old.

May I add a testimony to cast iron? My skillets belonged to my grandmother -- and I'm 68 years old myself. I don't know where or when she got them but it's an easy bet that they're 100 years old or more... maybe they were hand-me-downs for her! They've been in pretty constant use for a century.

I like to add nutmeg to my Dutch baby batter and then eat it with powdered sugar. Simple but amazing

I loved this video. I cook in cast iron all the time but love to see new recipes or variations on old ones to try. Here is a tip for the cilantro/coriander seeds from your garden - of course, they can be used as a seasoning just as you did but if you steep some of the seeds in a cup of boiling water you have a tea that can alleviate mild tummy upsets. When my children were young and would complain of a little tummy ache out would come the coriander seeds and soon there would be a soothing tea to drink. They liked the taste and it always helped. Just be aware it is not for major problems, just the occasional small upset.

Hi Mike, I am so excited about your channel. You are so easy to follow and informative. I discovered you with looking for Kombucha! Amazing. Now I’m on to ALL you “classes”. I’m 76 years old and haven’t been this enthusiastic about being in my kitchen for a long time. Love all your recipes! Thank you, thank you!! Donna

Would love to see a cast iron Dutch oven series.

I too have a hand-me-down cast iron pan. It belonged to my father's grandmother. It is definitely over 100 years old, as I am 61. I still use it on a regular basis. I feel incredibly lucky to have this pan and will pass it down to my son with all its love.

I just love your enthusiasm for cooking and eating! I’d got a bit stale providing food every day and you’ve really given me my mojo back! Thank you 😊

I'm glad you shared this because, I agree, most people don't use their cast iron nearly enough. I make all of the items you showed, except the pot pie, but I never knew I could do a Neapolitan style pizza -- I'm going to try it as a nice change from the pan pizzas we make. Dutch babies are regular in our home. I also make cornbread in mine and tarte tatin. And some of the more common things we use ours for (besides simple frying) are patatas bravas / roasted potatoes, scones/biscuits, and one-pan oven meals including paella.