1 00:00:06,160 --> 00:00:10,280 Speaker 1: Hi, everyone, Welcome to The Kitchen Prescription. I'm Kelsey Nixon. 2 00:00:11,039 --> 00:00:13,200 Speaker 1: This is the podcast you listen to and you don't 3 00:00:13,240 --> 00:00:16,880 Speaker 1: know what to make for dinner. I am so happy 4 00:00:16,960 --> 00:00:19,640 Speaker 1: to be chatting with you after a ten days stint 5 00:00:19,720 --> 00:00:23,439 Speaker 1: of losing my voice. It was the craziest experience. I 6 00:00:23,440 --> 00:00:26,560 Speaker 1: don't think that's ever happened to me before. We had 7 00:00:26,880 --> 00:00:30,400 Speaker 1: some element of sickness floating around our house for like 8 00:00:30,480 --> 00:00:34,680 Speaker 1: the past month, but once I actually felt fine. But 9 00:00:34,800 --> 00:00:37,760 Speaker 1: when I opened my mouth to speak, it was not 10 00:00:37,880 --> 00:00:42,080 Speaker 1: pretty what came out. And it was so crazy, especially 11 00:00:42,159 --> 00:00:45,320 Speaker 1: challenging when your job includes speaking in front of a camera, 12 00:00:45,479 --> 00:00:50,720 Speaker 1: which mine does. So I had two segments with Access 13 00:00:50,760 --> 00:00:54,600 Speaker 1: Hollywood to tape during this ten day period, which was 14 00:00:54,640 --> 00:00:56,760 Speaker 1: so crazy. It was so nervous that I was going 15 00:00:56,800 --> 00:01:01,400 Speaker 1: to go and you know it fine. So needless to say, 16 00:01:01,440 --> 00:01:03,520 Speaker 1: there was a lot of tea. I was pounding water. 17 00:01:03,640 --> 00:01:07,440 Speaker 1: There were you know, throat soothing drops, there was everything 18 00:01:07,480 --> 00:01:09,720 Speaker 1: I could think of, a lot of honey. You guys 19 00:01:09,720 --> 00:01:12,480 Speaker 1: were also great, and many of you shared recommendations with 20 00:01:12,480 --> 00:01:16,040 Speaker 1: me on Instagram. There was a lot of tea related suggestions, 21 00:01:16,400 --> 00:01:22,320 Speaker 1: specifically throatcoat tea and medicine ball, the medicine ball tea 22 00:01:22,319 --> 00:01:25,039 Speaker 1: cancoction that is sold at Starbucks. I actually don't even 23 00:01:25,040 --> 00:01:29,080 Speaker 1: think it's called medicine ball at Starbucks. It's called like honey, mint, 24 00:01:29,400 --> 00:01:32,080 Speaker 1: lemon or something or the other, but everyone calls it 25 00:01:32,120 --> 00:01:35,399 Speaker 1: a medicine ball. And after getting a few of those 26 00:01:35,400 --> 00:01:39,920 Speaker 1: medicine balls at Starbucks and realizing that my lost voice 27 00:01:40,160 --> 00:01:43,479 Speaker 1: was not actually going to return in just a few days, 28 00:01:44,319 --> 00:01:46,720 Speaker 1: I needed to just go buy the stuff to make 29 00:01:46,760 --> 00:01:49,160 Speaker 1: it on my own. So that's what I did, and 30 00:01:49,240 --> 00:01:52,480 Speaker 1: this ended up being the winning combo for me in 31 00:01:52,520 --> 00:01:57,520 Speaker 1: both effectiveness and flavor. Because I don't love tea. I 32 00:01:57,560 --> 00:02:00,360 Speaker 1: don't love the flavor of tea, and so I really 33 00:02:00,400 --> 00:02:03,360 Speaker 1: have to doctor it up to be happy drinking it. 34 00:02:04,000 --> 00:02:08,360 Speaker 1: But this is what I did. So hot lemonade plus 35 00:02:09,080 --> 00:02:13,080 Speaker 1: the juice of half a fresh lemon, one throat coat 36 00:02:13,080 --> 00:02:18,480 Speaker 1: tea bag, one peach flavored tea bag, some honey, and 37 00:02:18,560 --> 00:02:22,119 Speaker 1: some freshman. And I know that freshman might sound kind 38 00:02:22,120 --> 00:02:24,880 Speaker 1: of fancy, but I'm here to tell you it really 39 00:02:24,919 --> 00:02:27,440 Speaker 1: didn't make a difference. I wasn't even that congested, but 40 00:02:27,600 --> 00:02:30,760 Speaker 1: it felt good for my sinuses too, so it's actually 41 00:02:30,840 --> 00:02:34,280 Speaker 1: quite Heavenly is a combo and I've continued to drink 42 00:02:34,280 --> 00:02:37,639 Speaker 1: it in the morning as my voice is coming back 43 00:02:37,639 --> 00:02:40,720 Speaker 1: to full restoration and I have all of the stuff, 44 00:02:40,760 --> 00:02:43,160 Speaker 1: So there you have it. I made a little Instagram 45 00:02:43,160 --> 00:02:47,000 Speaker 1: reel of my medicine ball at home Tea if you 46 00:02:47,040 --> 00:02:48,880 Speaker 1: guys want to go check that out. But hopefully no 47 00:02:48,880 --> 00:02:51,680 Speaker 1: one's losing their voice and no one needs it. All right, 48 00:02:51,720 --> 00:02:53,839 Speaker 1: let's jump into sharing a few recipes for your meal 49 00:02:53,880 --> 00:02:55,840 Speaker 1: plan this week to make things feel a bit more 50 00:02:55,919 --> 00:02:58,959 Speaker 1: manageable at dinner time. First thing we're going to start 51 00:02:58,960 --> 00:03:02,480 Speaker 1: with is my sheep pan cilantro lime chicken with a 52 00:03:02,639 --> 00:03:06,880 Speaker 1: roasted sweet potato fries. You guys, this is so good. 53 00:03:07,840 --> 00:03:11,200 Speaker 1: It is part of Recipe Club this month, and it 54 00:03:11,320 --> 00:03:15,079 Speaker 1: is just a kill a recipe. This is a recipe 55 00:03:15,200 --> 00:03:17,080 Speaker 1: I'm going to make over and over again, kind of 56 00:03:17,080 --> 00:03:20,080 Speaker 1: like my sheet pan Greek chicken, where I just I 57 00:03:20,160 --> 00:03:23,480 Speaker 1: have made that countless amounts of times because it's so good. 58 00:03:24,639 --> 00:03:28,000 Speaker 1: But in addition to the flavor being so great, I 59 00:03:28,040 --> 00:03:29,959 Speaker 1: love that there's a couple of shortcuts you can take 60 00:03:29,960 --> 00:03:32,680 Speaker 1: with this recipe to make it even easier. I give 61 00:03:32,720 --> 00:03:35,280 Speaker 1: you instructions in the recipe to roast your own sweet 62 00:03:35,280 --> 00:03:39,120 Speaker 1: potato fries, but you can also just buy frozen sweet 63 00:03:39,120 --> 00:03:42,920 Speaker 1: potato fries pop them in your air fryer. Those are 64 00:03:43,040 --> 00:03:46,360 Speaker 1: such a hit with my kids, especially my younger kids. 65 00:03:46,800 --> 00:03:48,880 Speaker 1: And I don't know if there's really that much of 66 00:03:48,880 --> 00:03:51,280 Speaker 1: a nutritional difference between a sweet potato fry and a 67 00:03:51,320 --> 00:03:56,680 Speaker 1: regular fry, but it makes me feel better to see 68 00:03:56,720 --> 00:04:00,000 Speaker 1: a little bit more color there, and my kids love them. 69 00:04:00,200 --> 00:04:03,200 Speaker 1: So that's one thing you can do. But like I said, 70 00:04:03,200 --> 00:04:05,280 Speaker 1: I give you instructions on how to do them, and 71 00:04:05,320 --> 00:04:07,920 Speaker 1: with one secret ingredient. I learned this in the testing 72 00:04:07,960 --> 00:04:10,400 Speaker 1: that if you add a little corn starch in the 73 00:04:10,480 --> 00:04:15,440 Speaker 1: seasoning mix with your fries, it really helps some crisp up. 74 00:04:15,560 --> 00:04:17,720 Speaker 1: It was like I had no idea. It was really 75 00:04:17,760 --> 00:04:20,919 Speaker 1: cool to learn. There's also cauliflower in this recipe, and 76 00:04:21,000 --> 00:04:24,559 Speaker 1: it comes with this really yummy like cilantro yogurt sauce 77 00:04:24,600 --> 00:04:28,000 Speaker 1: that you drizzle over the top. It's just a stellar recipe. 78 00:04:28,080 --> 00:04:31,200 Speaker 1: So if you're in recipe Club, make sure you make 79 00:04:31,240 --> 00:04:33,080 Speaker 1: that one this month. It's so great. I have a 80 00:04:33,080 --> 00:04:36,400 Speaker 1: feeling you're going to be cooking it all summer, all right. Second, 81 00:04:36,560 --> 00:04:39,520 Speaker 1: another big hit with my kids. My air fryer crispy 82 00:04:39,600 --> 00:04:43,760 Speaker 1: chicken tenders. In fact, I should probably call them parmesan 83 00:04:44,200 --> 00:04:47,320 Speaker 1: crispy chicken tenders because they do have some parmesan in them. 84 00:04:47,360 --> 00:04:50,320 Speaker 1: And that's what I think makes them so delicious, is 85 00:04:50,320 --> 00:04:53,080 Speaker 1: that I do this combo of pinkoat and parmesan that 86 00:04:53,240 --> 00:04:57,600 Speaker 1: helps the tenders crisp up, and it's like the most delicious. 87 00:04:58,200 --> 00:04:59,680 Speaker 1: I don't even want to call it a chicken nugget. 88 00:05:00,080 --> 00:05:03,440 Speaker 1: It's not. It is so much better than a chicken nugget, 89 00:05:03,640 --> 00:05:07,679 Speaker 1: so so yummy. And I'm making those because right now 90 00:05:07,760 --> 00:05:11,120 Speaker 1: my kids are really on board with dips. They're loving 91 00:05:11,200 --> 00:05:13,960 Speaker 1: to dip everything, and I haven't really had kids that 92 00:05:14,080 --> 00:05:19,200 Speaker 1: dip in the past, but man, especially Penny, my youngest, 93 00:05:19,920 --> 00:05:22,760 Speaker 1: she's not interested in eating anything unless she can dip 94 00:05:22,760 --> 00:05:24,520 Speaker 1: it in something. So I think I'm gonna do a 95 00:05:24,520 --> 00:05:28,200 Speaker 1: really simple honey mustard sauce, which is also in that recipe, 96 00:05:28,440 --> 00:05:31,560 Speaker 1: and see how many kids like that? All right. Third, 97 00:05:31,880 --> 00:05:35,160 Speaker 1: since you're already buying sweet potatoes for the sheet pan 98 00:05:35,200 --> 00:05:38,840 Speaker 1: cilanterlimed chicken, I wanted to include the spiced sweet potato 99 00:05:38,880 --> 00:05:42,520 Speaker 1: grain bowl with creamy avocado dressing. This is an amazing 100 00:05:42,600 --> 00:05:45,599 Speaker 1: grain bowl. It can be vegetarian very easily, or you 101 00:05:45,640 --> 00:05:50,040 Speaker 1: can add chicken or some grown turkey or whatever you want, 102 00:05:50,080 --> 00:05:55,320 Speaker 1: bacon and use black beans and really good grains, and 103 00:05:55,360 --> 00:06:01,039 Speaker 1: it's just a good, solid recipe. I still I'm like 104 00:06:01,200 --> 00:06:03,520 Speaker 1: not over grain bowls. I know that they were very 105 00:06:03,560 --> 00:06:05,719 Speaker 1: twenty eighteen. It was like a hot thing to do 106 00:06:05,800 --> 00:06:10,520 Speaker 1: in twenty eighteen. But I especially when I feel like 107 00:06:10,560 --> 00:06:14,040 Speaker 1: I've had days when I get to five o'clock and 108 00:06:14,120 --> 00:06:18,080 Speaker 1: i haven't had a vegetable. If I've got cooked grains 109 00:06:18,160 --> 00:06:20,840 Speaker 1: in my fridge and some sort of vegetable and some 110 00:06:20,880 --> 00:06:24,559 Speaker 1: sort of tangy dressing and some beans and a little 111 00:06:24,640 --> 00:06:27,800 Speaker 1: cheat like that, to me is just a really good, 112 00:06:27,839 --> 00:06:30,200 Speaker 1: feel good meal. So I'm not. I'm They're never going 113 00:06:30,240 --> 00:06:32,880 Speaker 1: out of style in my house. I am here long 114 00:06:32,920 --> 00:06:36,160 Speaker 1: live the grain bowl. Love them, love them, And I've 115 00:06:36,200 --> 00:06:39,479 Speaker 1: got a couple of grain bowl recipes on my website 116 00:06:39,480 --> 00:06:41,640 Speaker 1: if you're looking for a few more of those. Greek 117 00:06:41,680 --> 00:06:45,200 Speaker 1: green bowl, beaten goat cheese, green bowl, apple cheddar. I 118 00:06:45,320 --> 00:06:48,040 Speaker 1: just love them all right, you guys, they're your recipes 119 00:06:48,080 --> 00:06:51,479 Speaker 1: for the week. Let's jump into the last half of 120 00:06:51,520 --> 00:06:55,400 Speaker 1: the podcast where we're going to run through the basics 121 00:06:55,440 --> 00:06:59,799 Speaker 1: of cleaning and caring for your Da Da da cast 122 00:07:00,040 --> 00:07:03,640 Speaker 1: iron cookwear, your cast iron skillet. I can't wait to 123 00:07:03,720 --> 00:07:09,960 Speaker 1: chat about this. I am certainly not the first person 124 00:07:10,240 --> 00:07:12,560 Speaker 1: who's probably told you that if you don't own a 125 00:07:12,600 --> 00:07:17,440 Speaker 1: cast iron skillet, you should. They are awesome heirloom pieces 126 00:07:17,480 --> 00:07:20,560 Speaker 1: to have and invest in in the kitchen. You may 127 00:07:20,600 --> 00:07:23,080 Speaker 1: actually own a cat a piece of cast iron cookwear 128 00:07:23,560 --> 00:07:27,800 Speaker 1: from a grandma or another family member, and it really 129 00:07:27,880 --> 00:07:30,880 Speaker 1: is just such a great piece to have. This is 130 00:07:30,920 --> 00:07:35,200 Speaker 1: why they're super versatile, meaning that they can perfectly sear 131 00:07:35,480 --> 00:07:39,320 Speaker 1: a juicy steak. You can roast chicken and vegetables in them. 132 00:07:39,960 --> 00:07:43,640 Speaker 1: You can even bake like decadent pies and crisps. In fact, 133 00:07:43,760 --> 00:07:46,600 Speaker 1: I have a recipe for a blueberry peach crisp that 134 00:07:46,760 --> 00:07:49,280 Speaker 1: is to die for and worth looking up on my website. 135 00:07:49,360 --> 00:07:52,200 Speaker 1: It's so good. You can even fry eggs and bacon 136 00:07:52,520 --> 00:07:58,320 Speaker 1: in really well seasoned cast iron. It's just it's amazing. 137 00:07:58,560 --> 00:08:01,440 Speaker 1: But honestly, I think one of the things I love 138 00:08:01,560 --> 00:08:04,200 Speaker 1: most about it is that it can be perfect for 139 00:08:04,280 --> 00:08:08,360 Speaker 1: beginners and professional chefs alike and home cooks of any 140 00:08:08,360 --> 00:08:11,600 Speaker 1: skill level. It really can handle any kitchen cook top, 141 00:08:11,880 --> 00:08:17,320 Speaker 1: meaning if you've got a an electric stovetop, if you've 142 00:08:17,360 --> 00:08:20,200 Speaker 1: got gas, if you're cooking on a grill, if you're 143 00:08:20,240 --> 00:08:25,240 Speaker 1: cooking over an open campfire, any heat source. It's awesome. Induction, 144 00:08:25,480 --> 00:08:28,400 Speaker 1: it's great. You always want to be somewhat gentle with it, 145 00:08:28,480 --> 00:08:31,880 Speaker 1: but it will work on any heat source. But I 146 00:08:31,920 --> 00:08:34,800 Speaker 1: want to address why people are sometimes hesitant when it 147 00:08:34,840 --> 00:08:39,360 Speaker 1: comes to buying and cooking with cast iron. Ultimately, I 148 00:08:39,400 --> 00:08:43,760 Speaker 1: think it's the cleaning and carrying forecast iron that intimidates people. 149 00:08:44,480 --> 00:08:46,080 Speaker 1: But I am here to tell you that it's not 150 00:08:46,200 --> 00:08:48,040 Speaker 1: as scary as you think it is, and I want 151 00:08:48,040 --> 00:08:51,040 Speaker 1: to break down a few things. Let's actually start with 152 00:08:51,080 --> 00:08:56,199 Speaker 1: some myths about cast iron cookware. First, you can't use 153 00:08:56,240 --> 00:08:58,680 Speaker 1: any soap when you clean a cast iron skillet. Now look, 154 00:08:58,720 --> 00:09:00,360 Speaker 1: I am the first one to tell you the first 155 00:09:00,559 --> 00:09:04,360 Speaker 1: place I really learned about cast iron was in culinary school. 156 00:09:04,520 --> 00:09:07,000 Speaker 1: And in culinary school, I was taught that you don't 157 00:09:07,000 --> 00:09:10,679 Speaker 1: put any soap, You use kosher salt as an abrasive 158 00:09:11,240 --> 00:09:14,160 Speaker 1: in a substance to break up whatever stuck onto the pan, 159 00:09:14,360 --> 00:09:17,560 Speaker 1: and use very little water. And yes, that is great, 160 00:09:18,040 --> 00:09:21,640 Speaker 1: and for a properly well seasoned cast iron man, you 161 00:09:21,679 --> 00:09:25,440 Speaker 1: probably shouldn't need that much soap. It's naturally non stick. 162 00:09:25,840 --> 00:09:28,439 Speaker 1: But I've been around the block enough to know that 163 00:09:28,880 --> 00:09:31,160 Speaker 1: most of you or who are cooking in cast iron, 164 00:09:31,240 --> 00:09:35,280 Speaker 1: are going to be a little frustrated. So you can 165 00:09:35,800 --> 00:09:39,720 Speaker 1: use soap, you really can't. You can use a mild 166 00:09:39,800 --> 00:09:43,480 Speaker 1: dish soap to clean cast iron. Don't use tons, use 167 00:09:43,600 --> 00:09:45,720 Speaker 1: just a bit. Keep in mind that if you've purchased 168 00:09:45,760 --> 00:09:49,760 Speaker 1: a preseasoned piece of cast iron cook or something like Lodge, 169 00:09:50,679 --> 00:09:54,720 Speaker 1: they have kind of a preseasoning treatment that easily holds 170 00:09:54,800 --> 00:09:57,880 Speaker 1: up to a little dish soap. So the most important 171 00:09:57,880 --> 00:10:01,240 Speaker 1: part is not necessarily the avoidance of soap. It's the 172 00:10:01,280 --> 00:10:06,680 Speaker 1: avoidance of long term moisture water. So once you've used 173 00:10:06,720 --> 00:10:09,960 Speaker 1: your soap to scrub everything out of your skillet, what 174 00:10:10,040 --> 00:10:11,800 Speaker 1: I really want you to worry about is making sure 175 00:10:11,800 --> 00:10:15,400 Speaker 1: it's completely dry. In fact, after I clean mine, I 176 00:10:15,400 --> 00:10:17,640 Speaker 1: almost always put it back on the stove top over 177 00:10:17,679 --> 00:10:21,240 Speaker 1: some heat to just really dry it out. That's what's 178 00:10:21,240 --> 00:10:24,880 Speaker 1: most important. And this prevents rust from forming. And that's 179 00:10:24,920 --> 00:10:27,960 Speaker 1: the next myth I want to talk about. Yes, rust 180 00:10:28,760 --> 00:10:33,120 Speaker 1: something that feels intimidating about cast iron, and I hear 181 00:10:33,200 --> 00:10:35,079 Speaker 1: every now and then, Hey, I've got a piece of 182 00:10:35,120 --> 00:10:37,920 Speaker 1: cast iron cookware, but it's covered in rust. Is it ruined? 183 00:10:38,400 --> 00:10:42,280 Speaker 1: It's not. It's not. Rust is going to happen, And 184 00:10:42,480 --> 00:10:44,760 Speaker 1: while it's going to happen, it can easily be removed. 185 00:10:44,960 --> 00:10:49,160 Speaker 1: So the approach you want to take is get some 186 00:10:49,240 --> 00:10:52,839 Speaker 1: steel wool and scrub the rusty spots with steel wool, 187 00:10:53,320 --> 00:10:56,520 Speaker 1: and then just follow the steps for re seasoning cast iron. 188 00:10:57,040 --> 00:10:59,599 Speaker 1: And I am going to send you to Lodge for 189 00:11:00,280 --> 00:11:04,840 Speaker 1: their advice on reseasoning. But it's really so simple, you guys. 190 00:11:05,280 --> 00:11:10,400 Speaker 1: When you reseason you in fact, let's just walk through 191 00:11:10,559 --> 00:11:14,320 Speaker 1: this whole process of Let's assume that you've got a 192 00:11:14,480 --> 00:11:18,679 Speaker 1: rusted out cast iron piece of cookware. So what you're 193 00:11:18,720 --> 00:11:22,600 Speaker 1: going to do is remove everything with that steel wool, 194 00:11:22,760 --> 00:11:26,680 Speaker 1: all of the rust. You're going to apply a very thin, 195 00:11:27,240 --> 00:11:30,280 Speaker 1: even layer of cooking oil to the cookware, both inside 196 00:11:30,360 --> 00:11:34,840 Speaker 1: and out. Now, if you use too much oil, it 197 00:11:34,920 --> 00:11:37,480 Speaker 1: might get sticky, and that may have happened to you before, 198 00:11:37,520 --> 00:11:40,240 Speaker 1: so keep in my thin oil. Then you're going to 199 00:11:40,400 --> 00:11:43,120 Speaker 1: bake it in a preheated oven. I bake mine four 200 00:11:43,160 --> 00:11:45,960 Speaker 1: hundred and fifty degrees for one hour. You're gonna put 201 00:11:46,000 --> 00:11:50,199 Speaker 1: your skillet upside down and place a large baking sheet underneath, 202 00:11:50,920 --> 00:11:54,360 Speaker 1: maybe with some aluminum foil just in case you have 203 00:11:54,400 --> 00:11:56,800 Speaker 1: any drippage, and then you're gonna let it cool. You 204 00:11:56,880 --> 00:11:59,240 Speaker 1: just want to use something that has a high smoke point, 205 00:11:59,320 --> 00:12:03,320 Speaker 1: so stable oil. You could use melted shortening, canola oil, 206 00:12:04,360 --> 00:12:08,920 Speaker 1: avocado oil. Lodge actually makes a seasoning spray that's also great, 207 00:12:09,880 --> 00:12:17,920 Speaker 1: So any of those will work fantastic. Okay, so let's 208 00:12:18,120 --> 00:12:20,440 Speaker 1: really break down the nitty gritty when it comes to 209 00:12:20,600 --> 00:12:23,960 Speaker 1: cleaning your cast iron. There's three steps. They're so simple. 210 00:12:24,000 --> 00:12:27,360 Speaker 1: You guys wash dry in season, so every time you 211 00:12:27,400 --> 00:12:30,760 Speaker 1: cook in your cast iron, you are always going to 212 00:12:30,840 --> 00:12:33,160 Speaker 1: wash it. I don't want you to let it sit overnight. 213 00:12:33,200 --> 00:12:35,560 Speaker 1: You're gonna let it cool and wash it right away, 214 00:12:36,240 --> 00:12:38,920 Speaker 1: always by hand. Never put it in the dishwasher. That 215 00:12:39,040 --> 00:12:41,800 Speaker 1: is one thing everyone in your family should know that 216 00:12:41,800 --> 00:12:44,239 Speaker 1: the cast iron skillet does not go in the dishwasher. 217 00:12:45,400 --> 00:12:47,600 Speaker 1: Like we said, if needed, use a small amount of 218 00:12:47,600 --> 00:12:51,400 Speaker 1: soap and a pan scraper for really tough stuck on foods, 219 00:12:52,000 --> 00:12:56,120 Speaker 1: and you can get like a pan scraper or I 220 00:12:56,200 --> 00:12:59,080 Speaker 1: really love that Full Circle as the brand they are. 221 00:12:59,240 --> 00:13:01,840 Speaker 1: Cast Irons garb brush is so awesome. I use it 222 00:13:01,880 --> 00:13:04,400 Speaker 1: for all of my dishes, but it's really great for 223 00:13:04,440 --> 00:13:08,480 Speaker 1: cast iron. But if things still aren't budging, simmer just 224 00:13:08,520 --> 00:13:10,600 Speaker 1: a little bit of water in your skillet for a 225 00:13:10,640 --> 00:13:15,199 Speaker 1: few minutes and then you'll drain it and then use 226 00:13:15,280 --> 00:13:20,360 Speaker 1: that scraper or your Castrand script brush to get those tough, 227 00:13:20,960 --> 00:13:23,760 Speaker 1: stubborn spots. After the pan has cooled and you should 228 00:13:23,760 --> 00:13:26,559 Speaker 1: be good to go. Step two is the most important. 229 00:13:26,720 --> 00:13:29,960 Speaker 1: Dry Dry dry dry your cookware right away. Don't let 230 00:13:29,960 --> 00:13:32,320 Speaker 1: it air dry. I want you to dry it with 231 00:13:32,800 --> 00:13:35,839 Speaker 1: either a dry kitchen towel or paper towels. And keep 232 00:13:35,880 --> 00:13:38,120 Speaker 1: in mind if you notice a little black residue that 233 00:13:38,200 --> 00:13:43,160 Speaker 1: comes off, it's just seasoning and it's perfectly normal. And 234 00:13:43,200 --> 00:13:45,560 Speaker 1: then don't forget that tip that you really can ensure 235 00:13:45,559 --> 00:13:48,760 Speaker 1: it's dry by placing it over a direct heat source 236 00:13:48,840 --> 00:13:51,760 Speaker 1: on your stovetop, so you can dry it out that 237 00:13:51,800 --> 00:13:54,560 Speaker 1: way as well, and that's usually what I do after 238 00:13:54,640 --> 00:13:58,920 Speaker 1: giving it a little wipe down. Then finally, this isn't 239 00:13:59,000 --> 00:14:01,440 Speaker 1: just for a re season ending a pan, but every 240 00:14:01,480 --> 00:14:06,719 Speaker 1: single time you cook, wash, dry your cast iron. You're 241 00:14:06,760 --> 00:14:08,920 Speaker 1: going to season it, so you're going to add just 242 00:14:09,040 --> 00:14:11,920 Speaker 1: a teeny bit light layer of cooking oil over the 243 00:14:11,960 --> 00:14:14,640 Speaker 1: surface of your cookware, and then I always take a 244 00:14:14,679 --> 00:14:17,360 Speaker 1: paper towel to just wipe it evenly to make sure 245 00:14:17,360 --> 00:14:20,400 Speaker 1: that no oil residue remains, because we don't want that 246 00:14:20,480 --> 00:14:25,080 Speaker 1: to create stickiness. And that's it. And the more you 247 00:14:25,120 --> 00:14:27,160 Speaker 1: cook in your cast iron skill, the more you go 248 00:14:27,240 --> 00:14:30,920 Speaker 1: through this process, the more naturally non stick it's going 249 00:14:30,960 --> 00:14:33,760 Speaker 1: to become, the more you're going to love it. The 250 00:14:33,800 --> 00:14:36,720 Speaker 1: other thing I hear is that it's, oh, it's so heavy, 251 00:14:36,800 --> 00:14:39,880 Speaker 1: But the fact that it's heavy means that it's an 252 00:14:39,920 --> 00:14:43,000 Speaker 1: amazing conductor of heat, and that's the reason it cooks 253 00:14:43,000 --> 00:14:46,480 Speaker 1: so well is because of the heaviness. The last thing 254 00:14:46,520 --> 00:14:48,080 Speaker 1: I want to let you guys know is the Launch 255 00:14:48,160 --> 00:14:51,640 Speaker 1: sells a pretty great set for cleaning and caring for 256 00:14:51,680 --> 00:14:54,880 Speaker 1: your cast iron cookware. It's awesome. It comes with a scrubber, 257 00:14:54,920 --> 00:14:57,960 Speaker 1: which really good. It comes with a scraper, and it 258 00:14:58,000 --> 00:15:01,320 Speaker 1: comes with this seasoning spray, which is probably my favorite 259 00:15:01,360 --> 00:15:02,800 Speaker 1: part about it. And I'm sure you can buy the 260 00:15:02,800 --> 00:15:06,120 Speaker 1: seasoning spray independently, but it's just a real easy way 261 00:15:06,160 --> 00:15:11,680 Speaker 1: to get that light layer of cooking oil over the cookware, 262 00:15:12,000 --> 00:15:15,000 Speaker 1: and I love it. So if maybe you're gifting someone 263 00:15:15,040 --> 00:15:19,760 Speaker 1: at cast Iron Skillet, attaching this lodge, cleaning and carrying 264 00:15:20,160 --> 00:15:23,240 Speaker 1: set could be a great thing to include as well. 265 00:15:23,320 --> 00:15:27,360 Speaker 1: I really loved mine, So okay, any more questions you've 266 00:15:27,360 --> 00:15:30,040 Speaker 1: got about cast Iron, shoot me a DM on Instagram 267 00:15:30,120 --> 00:15:32,600 Speaker 1: or email me at Hello at Kelsey Nickson dot com. 268 00:15:32,640 --> 00:15:35,440 Speaker 1: Because I love my cast Iron. I want everyone to 269 00:15:35,440 --> 00:15:37,440 Speaker 1: be cooking with it and have a cast iron piece 270 00:15:37,480 --> 00:15:40,560 Speaker 1: that they love because it really is awesome. All right, 271 00:15:40,560 --> 00:15:43,480 Speaker 1: you guys, thank you so much for listening today. New 272 00:15:43,480 --> 00:15:46,160 Speaker 1: episodes drop every Thursday, and in the meantime, you can 273 00:15:46,200 --> 00:15:50,200 Speaker 1: follow me over on Instagram where I am sharing tips, tricks, 274 00:15:50,240 --> 00:15:53,440 Speaker 1: techniques teaching you how to cook and organize your kitchen. 275 00:15:53,680 --> 00:15:55,880 Speaker 1: And you know, I would love to have you in 276 00:15:55,960 --> 00:15:58,840 Speaker 1: Recipe Club if you're not already in All of my 277 00:15:58,960 --> 00:16:02,040 Speaker 1: reels that I share and Instagram go to support you 278 00:16:02,160 --> 00:16:05,080 Speaker 1: making those Recipe Club recipes. So everything I do is 279 00:16:05,080 --> 00:16:08,320 Speaker 1: to make those recipes feel even easier. And if you're 280 00:16:08,320 --> 00:16:12,040 Speaker 1: looking for someone to help you organize and outfit your kitchen, 281 00:16:12,120 --> 00:16:13,520 Speaker 1: you can check out my family and Me you'll make 282 00:16:13,520 --> 00:16:17,480 Speaker 1: over course. You guys have been so awesome in leaving reviews. 283 00:16:17,560 --> 00:16:21,040 Speaker 1: It means so so much to me. Thank you. I 284 00:16:21,120 --> 00:16:24,680 Speaker 1: cannot thank you enough. And look, if you don't have 285 00:16:24,720 --> 00:16:27,400 Speaker 1: time to write and review the podcast, maybe tell a friend. 286 00:16:27,840 --> 00:16:29,920 Speaker 1: Tell a friend who you know has to make dinner 287 00:16:29,960 --> 00:16:33,760 Speaker 1: this week, which is probably most of your friends. You 288 00:16:33,800 --> 00:16:35,440 Speaker 1: guys are the best. I can't wait to chat with 289 00:16:35,440 --> 00:16:37,720 Speaker 1: you next week. Thank you so much for listening.