Podcasts about cast iron cookware

Cast iron cookware has a well-deserved reputation for being a kitchen workhorse, going easily from stovetop to oven. And like anything with a cult following, how to take care of it is subject to a lot of debate. Daniel Gritzer is the senior culinary director at Serious Eats, and he joins us to discuss how to season your cast iron and talk about how he uses the cookware.

Today we are discussing a product that people get very passionate about — and even more opinionated about: cast-iron cookware. Jonathan is joined by Blister senior bike editor, Simon Stewart, who has been using cast-iron cookware for more than twenty years, but is now on a quest to see if the fancier, more expensive options out there are better than their cheaper counterparts. We also discuss the notion of ‘elevating the everyday'; cast-iron cookware as heirlooms; the introduction of new tech; the return of old tech; and more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Why are we talking about cast iron cookware (2:57)Defining "Nicer" (9:26)Amatuer Hour PA (13:25)Price Ranges (15:28)Rape Seed Oil Sanding (21:20)Why Cast Iron and the Obsession (23:53)Current Landscape of Cast Iron (27:57)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.

In this week's episode, we revisit the all around wonderful Sussex chicken, discuss the best ways to feed your flock with not-yet-laying pullets, catch up with Lisa Steele and share her pecan pumpkin space pancake recipe, and provide some retail therapy with cast iron cookware. Our sponsor, Grubbly Farms, is offering our listeners 30% off your purchase for first time buyers! That's a fantastic value! This offer does not apply to subscriptions and cannot be used with any other discounts. Click here for our affiliate link and use our code CWTCL30 to get your discount.Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Strong Animals Chicken Essentialshttps://www.getstronganimals.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Nestera UShttps://nestera.us/Nestera on Amazon.comUse our code - CWTCLP10Roosty'shttps://amzn.to/3yMDJSave-A-Chick Flock Guard Supplement - get 25% off with SAVE25TODAYhttps://www.savacaf.com/products/sav-a-chick%C2%AE-flock-guard%E2%84%A2Lisa Steele's Pecan Pumpkin Spice Pancakeshttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/lisa-steeles-pecan-pumpkin-spice-pancakes/Buy the Fresh Eggs Daily Cookbook on Amazonhttps://www.amazon.com/dp/078524526X?tag=onamzhollycal-20&linkCode=ssc&creativeASIN=078524526X&asc_item-id=amzn1.ideas.3M3JMMEBN5OGR&ref_=aip_sf_list_spv_ofs_mixed_d_asinLisa Steele's Fresh Eggs Daily Bloghttps://www.fresheggsdaily.blog/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesCWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

This episode is a conversation with Cast Iron Kyle. Kyle is a cast iron aficionado, small business owner, and content creator. He spends much of his week hunting down rare vintage cast iron skillets for people or restoring ones that didn't get enough love and ended up ruined from rust. I figured it would be fun to have Kyle on the podcast to do a deep dive into cast iron cookware so that you feel more comfortable incorporating these traditional utensils into your daily cooking routine.Episode OverviewUnique properties of cast ironHistory of cast iron cookwareVIntage cast iron skillets vs new budget skilletsCast Iron cookware maintenanceRestoring rusty cast iron cookwareWhat not to cook in cast ironCooking fish with cast ironSupport the podcast:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyConnect with Kyle: https://www.instagram.com/castiron_kyle/https://linktr.ee/Castiron_kyleDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

I talk to people every day about cookware. Many of our aging population are looking for lightweight alternatives to cast iron. Wha should they choose? I say, stainless. Here are some videos that can help you choose: How to choose and use the right Stainless Steel Cookware for you. https://www.youtube.com/watch?v=3K25w... Stainless Steel Frying Pan vs Cast Iron Skillets? What's best for you! https://www.youtube.com/watch?v=lGH9D... Why I believe that Demeyere makes the best cookware in the world https://www.youtube.com/watch?v=Rq87w... How to choose the best quality cookware for your budget https://www.youtube.com/watch?v=dZOKY...

Jan Zita Grover, who teaches with Minneapolis Community Ed gives us lots of great tips on picking out, using and maintaining cast iron cookware.

Jeni teaches us all about cast iron cookware. What to buy, how to take care of them, what to cook in them and more importantly, how to season them (spoiler, there's not one way to do it). We hope you like it and thanks for listening!!!

Every month, Consumer Report Magazine has an "Ask The Experts" section. On this show, I've compiled some "Ask The Experts" questions relating to the coronavirus, human & pet health, car questions, food & cooking, TVs, and the annoying robocalls.

Danna and Wayne cook up a fun episode on the ins & outs of finding and flipping cast iron cookware

This week we talk about cast iron cookware. Subscribe on your favorite podcast app. Check out our home improvement videos on our YouTube channel Fix It Home Improvement. Download our e-books, Home Improvement Solutions : What Every Homeowner Should Know on Amazon. Email us at fixitpodcast@gmail.com. Follow us on Twitter @fixitpodcast. Follow us on Instagram, Fix It Home Improvement.  

If you're seeing rust spots, this might be why.

If you’re seeing rust spots, this might be why.

Matt demonstrates to his friend Gavin how little he knows about cast iron. Along the way, he learns what a dutch oven is, and what a dutch oven is. Cast iron is not bulletproof. And vinegar might be an effective weapon against aliens.

Questions or comments? Email us at whatscooking@harvestingnature.com Special Guests Collin Gruin – Harvesting Nature Field Staff Show Notes Cast Iron Cooking Bare Cast Iron Enamel Coated Cast Iron Health Effects Seasoning Cast Iron Cleaning Methods Worst and best ingredients to cook in a cast iron Over the Fire Cooking Building a cooking fire (don’t bring it, buy local) Campfire cooking equipment Primitive Cooking Methods Buffalo Chips Camp Stoves Large gas powered Camp Heating/cooking stoves – wood burning Backpacking stoves C Rations and MREs Recipes: Click the link to get the recipe Venison Scotch Eggs Florida Rum Braised Rabbit Venison Pumpkin Pot Pie A Hunter’s Meal in the Field Pan Seared Goose Breast with Blackberry Sauce About the Podcast: We are hunters, anglers, writers, and sometimes chefs. Our passion for the outdoor lifestyle motivated the foundation of Harvesting Nature which serves as a media outlet built to inspire and educate the outdoor expert and novice alike. Our podcast focuses on the technical side of cooking wild fish and game while also incorporating adventures and lessons learned from our pursuit of wild meat. Join us on our journey of Harvesting Nature. About the Hosts: Justin Townsend: Editor-in-Chief of Harvesting Nature Justin grew up in the outdoors and has maintained his passion for hunting and fishing throughout his journey around the US. As a classically trained chef, Justin infuses his passions for cooking to create delicious wild game meals for everyone to enjoy. After joining the Coast Guard in 2015, Justin now lives in Key West, FL where the island serves as a lily pad for his many adventures on land and sea. Dustyn Carroll: Field Staff Writer and Co-host Dustyn always had a love for adventure and fostered a love for hunting and fishing after his military career began. He found an appreciation of wild game meats through his co-workers and then jumped into the pursuit of wild meat wholeheartedly. Cooking and serving wild game to his family and friends has become pleasurable achievement which he looks forward to at every new journey. Music Yard Sale by Silent Partner --- Send in a voice message: https://anchor.fm/harvestingnature/message

John starts the episode off by talking about creativity and how it can ebb and flow in your mind. Then he covers two topics: Imitation Krab and Cast Iron Cookware. Thanks for listening!

Hear passionate outdoor athlete and marketing guru Michael Griffin talk about growing up in Chattanooga, Tennessee and later Athens, Georgia, his early love for rock climbing that developed there and grew into a full blown lifestyle for years after high school (and how that pursuit has continued throughout his life), his move to Portland once he was ready to get more serious about college and his graduation with an Environmental Science degree, how he came to shift career paths from an Environmental Science job into marketing, his path to Finex from being a consultant during their Kickstarter to Marketing Director and an integral part of the recent acquisition by Lodge Cast Iron (since 1896!) 5 years later, how Portland had changed in his years here, the exciting new community marketing he's doing by supporting (and taking part in) Gabriel Rucker's Bird Dog Run Club, what's next for him and Finex, and much more. Follow along: @michaelg_pdx @birddogrunclub @finexcookware finexusa.com Brought to you by the Aimsir Distilling Company, a new distillery focused on great flavors and a warm environment. They love the way spirits taste, but more importantly, they love that they bring people together to make memories, build bridges, and crystalize the moment. Opening in Spring 2020 in NE Portland. Follow @aimsirdistilling Also supported by our friends at Trail Butter, smart fuel for your fire. Use code GETAFTERITWITHTB at trailbutter.com for 25% off!

In this episode, we follow up on a whole bunch of projects from previous episodes. How did our refurbished cast iron cookware hold up over time? How is the vermiculture (composting with earthworms) project progressing? How did the cheese press work? Have we kept making yoghurt? Listen in to hear updates on all of these projects and more.

Let's take a rusty cast iron pan that appears to be beyond repair and transform it into a piece of prized cookware. We also get into some of the pros and cons of cooking with cast iron and what cast iron actually is. If you want some tips on cooking with cast iron, cleaning it, and maintaining it, this is the episode for you. Also, on the show, we make the world's best cornbread- country custard skillet cornbread (or something like that; I think I call it three or four different names during the show). For the recipe, go to the show notes for this episode on the Master of None Podcast website: www.masterofnonepodcast.com.

Episode 361 Articles: Getting Home Long Distance in the Event of An EMP/Solar Flare- Part 1, by B.M. 10 Advantages Of Using Cast Iron Cookware When SHTF Mentioned in this Episode: Get the Micro Biz eBook – What Can You Do With Extra $$$ Each Month? Items of Interest: Legacy Foods – Quality Long Term Food  Join the FREE FB Group! Connect on – Facebook, Twitter, Instagram Remember, there is a HUGE selection of great preparedness content at Prepper Website! Thanks for the spreading the word of The Prepper Website Podcast! See omnystudio.com/listener for privacy information.

Joey and Holly host of The Wisconsin Vegetable Gardener​ #radio #show in #Milwaukee talk about why you may want to look at using cast iron cookware (segment only) 860AM and FM 106.5 WNOV Milwaukee Saturday Morning’s March till end of October https:// thewisconsinvegetablegardener.com/radio/ Thank you to the following sponsors that Make the radio show possible Email twvgradio@gmail.com The Sponsors That Made This Possible Our wonderful Radio Sponsors That Make The Show Possible March 4th -October 28th Saturday morning’s 9-10 am On WNOV 860 & 106.5 FM Milwaukee Nesalla Kombucha: https://nessalla.com/ MI Gardener: http://migardener.com/ Beans & Barley: http://www.beansandbarley.com/ Tree Ripe Citrus and Peaches: http://www.tree-ripe.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Greenstalk Garden: https://greenstalkgarden.com/ Plant Success: http://www.plant-success.com/ Mantis Plant Protection: http://www.mantisplantprotection.com/ IV Organics: http://ivorganics.com/ Art of the Garden: https://www.artofthegarden.net/ Woodmans Food Stores: https://www.woodmans-food.com/ Riverwest Co-op: http://riverwestcoop.org/ Ariens: https://www.ariens.com/en-us Hodgson mill : http://www.hodgsonmill.com/ Root assassin shovel: https://rootassassinshovel.com/ http://bluemels.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/

I show you how to remove rust from cast iron, restoring cast iron cookware is possible, all you need is a steel wool scrub brush and some soap. The first step to restoring cast iron cookware is to run some warm water and put a lot of soap in the pan, then scrub it with the steel wool. Then dry it off and put some oil on it.   PATREON: https://www.patreon.com/beckyshomestead More Homesteading Videos by Becky https://www.youtube.com/c/beckyshomestead Becky’s Social Media Links: Instagram: http://instagram.com/beckyshomestead Facebook: http://facebook.com/beckyshomestead SUPPORT BECKY BY SHOPPING AT: Official Becky’s Homestead T-Shirts Becky’s Favorite Things Becky’s Guide To BUYING LAND Becky’s Guide To Choosing Your LOG CABIN KIT: http://beckyshomestead.com/portfolio/log-cabin-kits-buyers-guide/?utm_source=podcast&utm_campaign=description_links&utm_medium=organic LINKS TO Becky’s Homestead Youtube Channels: Becky’s Homestead: https://www.youtube.com/channel/UCMAeSYIjnPm4xqdtxQju71A?sub_confirmation=1 Becky’s Vlogs: https://www.youtube.com/channel/UCYI69mLPLAtRdExRfvgIoqQ?sub_confirmation=1

The best health tips at no cost, the Doctor Polucki Family Health Hour will discuss ways to live a healthier lifestyle. Topic: Cast-Iron Cookware  From GMO food products to microwaves to our cookware, there are so many things that we ingest that have chemistry's that mess up our own and lead to terrible health problems. On this episode of Doctor Polucki's Family Health Hour, he and Toni share how things such as cast-iron pans can have a tremendous benefit on healthier living.  

Cast iron cookware has been around for centuries, but many modern cooks are intimidated by it. How do you clean it? What can (and can't) you cook in it? Should you season it?  In this week's Please Explain, Julia Collin Davison, the executive food editor at America’s Test Kitchen and author of the forthcoming book Cook it in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (Cook's Country), and J. Kenji Lopez-Alt, Managing Culinary Director of Serious Eats and author of The Food Lab: Better Home Cooking Through Science, answer all your burning cast iron questions and dispel the many myths surrounding the classic cookware. Do you have questions about cast iron cookware? Send us your questions in a comment below, or let us know on Twitter or Facebook! Recipe: Classic Roast Chicken with Lemon-Thyme Pan Sauce from Cook It in Cast Iron from America’s Test Kitchen Classic Roast Chicken with Lemon-Thyme Pan Sauce from "Cook It in Cast Iron" from America’s Test Kitchen ("Cook It in Cast Iron," America’s Test Kitchen)   Serves 4 Why This Recipe Works: Roast chicken is often described as a simple dish, but the actual process–brining or salting, trussing, and turning–is anything but easy. We wanted a truly simple way to get roast chicken on the table in just an hour without sacrificing flavor. We quickly realized that trussing was unnecessary; we could simply tie the legs together and tuck the wings underneath the bird. We also found we could skip flipping the chicken during cooking by taking advantage of the great heat retention of cast iron. We cooked the chicken breast side up in a preheated skillet to give the thighs a head start and allow the skin to crisp up. Starting in a 450-degree oven and then turning the oven off while the chicken finished cooking slowed the evaporation of juices, ensuring moist, tender meat, even without brining or salting. A traditional pan sauce pairing lemon and thyme was the perfect complement, and it took just minutes to make while the chicken rested. Pan drippings contributed meatiness, and finishing the sauce with butter gave it the perfect velvety texture. We prefer to use a 3 1/2- to 4-pound chicken for this recipe. If roasting a larger bird, increase the time when the oven is on in step 2 to 30 to 40 minutes. 1 (3 1/2- to 4-pound) whole chicken, giblets discarded 1          tablespoon extra-virgin olive oil             Salt and pepper 1          lemon, quartered 1          shallot, minced 1          cup chicken broth 2          teaspoons Dijon mustard 2          tablespoons unsalted butter 1 1/2  teaspoons minced fresh thyme  1. Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 450 degrees. Meanwhile, pat chicken dry with paper towels, rub with oil, and season with salt and pepper. Tie legs together with kitchen twine and tuck wingtips behind back. 2. When oven reaches 450 degrees, place chicken breast side up in hot skillet. Roast chicken until breast registers 120 degrees and thighs register 135 degrees, 20 to 30 minutes. 3. Arrange lemon quarters cut side down around chicken. Turn off oven and leave chicken in oven until breast registers 160 degrees and thighs register 175 degrees, 15 to 20 minutes. 4. Using potholders, remove skillet from oven. Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Let roasted lemon cool slightly, then squeeze into fine-mesh strainer set over bowl, extracting as much juice and pulp as possible; press firmly on solids to yield 2 teaspoons juice. 5. While chicken rests, pour off all but 1 tablespoon fat from skillet, being careful of hot skillet handle. Add shallot and cook over medium heat until softened, about 30 seconds. Whisk in broth and mustard, scraping up any browned bits. Bring to simmer and cook until mixture is reduced to 3⁄4 cup, about 3 minutes. Stir in any accumulated chicken juices. Off heat, whisk in butter, lemon juice, and thyme. Season with pepper to taste; cover to keep warm. Carve chicken and serve with sauce.  To secure wings while roasting whole chicken and prevent them from burning, fold them firmly behind neck. They should hold themselves in place.

Brought to you by Millers Grain House In today's episode our hostess, Donna Miller shares some tips and tricks to speeding up the learning curve for using cast iron cookware.  From the hand me down from great, great grandma to the new one found at a flea market, cast-iron cookware has very specific needs and a unique care regimen. Then Donna will help you to troubleshoot some of the reasons your cast iron may have food sticking to it and how you can avoid that with just a few simple tweaks in how you use it.  From rust to restoration - learning to cook with and care for cast iron never goes out of style. For more tips on a back to basics living, get your Free Digital Subscription to PREPARE Magazine   

[Episode 40 - February 22, 2014] Canadian Badlands in the spotlight Continued discussion on the advantages of Cast Iron Cookware Special Guest: Owen Bjorgan of biophilicworld.com

[Episode 39 - February 15, 2014] 10 Tips for Winter Camping from Scouts Canada Advantages of using Cast Iron Cookware Special Guest: Wildnerness Filmmaker Peter Rowe of peterrowe.tv

This week on A Taste of the Past, Linda sits down with cookware historian/collector Joel Schiff and author/poet Stacey Harwood to talk about the history of cast iron cookware. Joel traces the material’s early beginnings in ancient China to its resurgence in popularity today. Then Stacey shares some of her favorite recipes to cook in cast iron molds. This episode was sponsored by Fairway Market.

Heloise shares her tips on how to season and care for cast-iron cookware