Sportsmen's Nation - For The Die-hard Sportsman

I sit down with Steve Brewer of @castironsteve, where he shows off a nice collection of cast iron cooking vessels. We talk basics of cast iron care, bringing a relic back to life, and how cast iron is still the best in 2019. Show Notes Cast Iron cookware is a bombproof cooling medium that holds heat incredibly well for searing, yet distributes heat evenly to prevent scorching. It can bake, sear, braise, and boil making it super utilitarian. Cast Iron is porous which is here seasoning comes into play, by filling the pores with a seasoning fat or oil. Basic Seasoning: 450 degree oven, place cast in for an hour. On hot cast, wipe on oil, lard, or seasoning product. Place back into the oven to let the seasoning bake on. Repeat 3-4 times. This is a long process, that pays off in the long run. Maintain Seasoning: after scrubbing or rinsing cast iron, place back on heat and add a thin layer of oil and let it cool. Wipe away remaining oil, leaving a dry, not sticky iron. Steve’s procedure for cooking a steak is: