1 00:00:08,800 --> 00:00:10,880 Speaker 1: Hello, and welcome to Savor Protection of I Heeart Radio. 2 00:00:10,920 --> 00:00:13,160 Speaker 1: I'm Annie Reese and I'm lare in vocal Bam, and 3 00:00:13,200 --> 00:00:17,760 Speaker 1: today we have an episode for you about cast iron cookware. Yes, 4 00:00:17,920 --> 00:00:19,720 Speaker 1: and it's gonna be a good one for a couple 5 00:00:19,720 --> 00:00:23,360 Speaker 1: of reasons. Uh. One, we're having some technological issues, so 6 00:00:23,600 --> 00:00:27,280 Speaker 1: this is getting real fun for us and for you. Yeah. 7 00:00:27,560 --> 00:00:33,440 Speaker 1: Oh yeah, yeah, our internet connections are not behaving right now. Um. Yeah. 8 00:00:33,479 --> 00:00:36,279 Speaker 1: And he's face was just frozen in time as soon 9 00:00:36,320 --> 00:00:42,199 Speaker 1: as she said that. The joys of continual pandemic podcasting. 10 00:00:42,920 --> 00:00:46,360 Speaker 1: M hmm. It's just technical difficulties all around. That's but 11 00:00:46,479 --> 00:00:49,440 Speaker 1: hopefully we've got it set up knock on wood so 12 00:00:49,479 --> 00:00:53,720 Speaker 1: that nothing collapses on us during this recording, which is 13 00:00:53,760 --> 00:00:58,680 Speaker 1: an actual thing that we are worried about. Yeah, it's 14 00:00:58,720 --> 00:01:04,679 Speaker 1: all for you listeners, risk of Yeah, so it's gonna 15 00:01:04,680 --> 00:01:06,959 Speaker 1: be exciting in that way, but also exciting because a 16 00:01:06,959 --> 00:01:10,160 Speaker 1: lot of you have written in about this topic. Uh. 17 00:01:10,200 --> 00:01:12,200 Speaker 1: And I think it was one of the very first 18 00:01:12,800 --> 00:01:16,800 Speaker 1: suggestions we got back in our early early days. So 19 00:01:18,200 --> 00:01:20,120 Speaker 1: just no, we do have a long list. It is 20 00:01:20,120 --> 00:01:22,280 Speaker 1: a list that we make. It might take us a 21 00:01:22,319 --> 00:01:27,160 Speaker 1: couple of years but we will get suggestion. Yeah, Unfortunately, 22 00:01:27,200 --> 00:01:30,320 Speaker 1: some of the more interesting topics or like I guess 23 00:01:30,319 --> 00:01:36,679 Speaker 1: like like pervasive topics are also um really really complex 24 00:01:37,120 --> 00:01:41,000 Speaker 1: and so and this is one of those where I've 25 00:01:41,120 --> 00:01:43,720 Speaker 1: right spent the past like how many years, like five 26 00:01:43,840 --> 00:01:52,960 Speaker 1: years going like oh no not today, but yes today, yesterday, 27 00:01:53,040 --> 00:01:56,840 Speaker 1: cast iron yesterday, yes today. And I do love my 28 00:01:56,880 --> 00:01:59,600 Speaker 1: cast iron. I only have one, have a cast iron 29 00:01:59,680 --> 00:02:03,600 Speaker 1: skill it. I do fear it though, it's great fear 30 00:02:03,640 --> 00:02:06,840 Speaker 1: in my heart every time I use it. It's heavy, 31 00:02:07,200 --> 00:02:11,680 Speaker 1: is so heavy, and it's like hot. So my mom 32 00:02:11,680 --> 00:02:13,480 Speaker 1: actually got me a rubber thing that you put on 33 00:02:13,520 --> 00:02:16,760 Speaker 1: the handle. So good. Yeah, I won't touch it, but 34 00:02:16,800 --> 00:02:19,920 Speaker 1: I'm still afraid of I'm just very clumsy and forgetful sometimes, 35 00:02:20,000 --> 00:02:21,440 Speaker 1: especially when I have a lot of things going on 36 00:02:21,480 --> 00:02:24,960 Speaker 1: in the kitchen. So I do live in fear of 37 00:02:25,000 --> 00:02:26,960 Speaker 1: burning myself when I use it. But I love it. 38 00:02:27,160 --> 00:02:29,240 Speaker 1: I love it so much. I love cooking with it. 39 00:02:29,480 --> 00:02:31,000 Speaker 1: I think I think a good fear. I think a 40 00:02:31,080 --> 00:02:37,519 Speaker 1: good healthy respect and fear is it's like glad Reel 41 00:02:37,680 --> 00:02:40,160 Speaker 1: like that. You know, you're just kind of going like, well, 42 00:02:41,480 --> 00:02:44,760 Speaker 1: it's a great and terrible beauty. I'm glad you said that, 43 00:02:44,800 --> 00:02:47,760 Speaker 1: because I was thinking about it as we were doing this, 44 00:02:47,800 --> 00:02:49,560 Speaker 1: and I'm like, it is a respect. You've got to 45 00:02:49,639 --> 00:02:54,040 Speaker 1: respect the cast iron. Yeah. Yeah, I do not personally 46 00:02:54,080 --> 00:02:58,600 Speaker 1: own any any bear cast iron pieces. I do have 47 00:02:58,720 --> 00:03:03,560 Speaker 1: a very lovely piece of enameled uh cast iron cookwar 48 00:03:03,800 --> 00:03:07,040 Speaker 1: um that my that my lovely aunt Sandy got me 49 00:03:07,080 --> 00:03:11,720 Speaker 1: for for this past Christmas. Um. But yeah, my my 50 00:03:11,800 --> 00:03:17,320 Speaker 1: roommate has like three or four pans of varying sizes that. Um. 51 00:03:17,400 --> 00:03:20,480 Speaker 1: I just try my very best to not mess up 52 00:03:21,400 --> 00:03:26,880 Speaker 1: promocle right right, Because that's another thing about cast iron. 53 00:03:27,720 --> 00:03:30,400 Speaker 1: I had no idea how to properly season it or 54 00:03:30,480 --> 00:03:32,600 Speaker 1: wash it for forever, and I read a lot of 55 00:03:32,639 --> 00:03:36,760 Speaker 1: conflicting things you know, what to do, and I accidentally 56 00:03:36,800 --> 00:03:39,760 Speaker 1: did the wrong thing when watching a friend of mine's 57 00:03:40,120 --> 00:03:42,640 Speaker 1: cast iron. I was trying to be helpful, but I 58 00:03:42,720 --> 00:03:48,800 Speaker 1: was not helpful. Very sorry, very sorry. Yeah, I definitely 59 00:03:48,880 --> 00:03:51,760 Speaker 1: learned a lot doing this reading that I feel like 60 00:03:51,880 --> 00:03:54,480 Speaker 1: is is more solid than some of the other like 61 00:03:54,720 --> 00:03:59,120 Speaker 1: brief for raise into reading that I've done about this 62 00:03:59,160 --> 00:04:02,120 Speaker 1: topic before, So I'm excited to try it out. Actually, 63 00:04:02,120 --> 00:04:03,520 Speaker 1: Like I'm like, I feel like this is like a 64 00:04:03,640 --> 00:04:07,360 Speaker 1: nice like active service that I can do for my 65 00:04:07,480 --> 00:04:11,280 Speaker 1: roommate to like give like a really solid seasoning to 66 00:04:11,360 --> 00:04:14,920 Speaker 1: her cast iron pieces. I love that. That's such a 67 00:04:14,960 --> 00:04:19,279 Speaker 1: podcaster specific food podcasters specific thing that you can do. 68 00:04:20,800 --> 00:04:25,039 Speaker 1: That's great using my powers for good. Yes, yes, not, 69 00:04:25,240 --> 00:04:31,120 Speaker 1: chaos are evil never never never not. I do. I 70 00:04:31,240 --> 00:04:34,840 Speaker 1: have a friend. Uh it's very very southern and she 71 00:04:34,960 --> 00:04:38,200 Speaker 1: has a cast iron that's been passed down for generations, 72 00:04:39,000 --> 00:04:42,719 Speaker 1: which I love that idea. I love that idea. Um. 73 00:04:42,839 --> 00:04:47,240 Speaker 1: She also has very passionate opinions about which Southern foods 74 00:04:47,320 --> 00:04:49,960 Speaker 1: should be cooked in a cast iron and which one shouldn't, 75 00:04:51,040 --> 00:04:55,400 Speaker 1: which I also love. She was the first person where 76 00:04:55,400 --> 00:04:57,359 Speaker 1: I was like, what is a cast iron? And she's like, 77 00:04:57,400 --> 00:05:03,120 Speaker 1: we have to sit down, we need to talk. This 78 00:05:03,200 --> 00:05:07,640 Speaker 1: was great. It was great. Also shout out to the 79 00:05:07,640 --> 00:05:11,520 Speaker 1: Magic school Bus computer game where you had to excavate iron. 80 00:05:12,279 --> 00:05:16,760 Speaker 1: I loved that game. I loved it. I do not 81 00:05:16,880 --> 00:05:20,520 Speaker 1: remember this game, but cool. Yeah. I've been fondly remembering 82 00:05:20,560 --> 00:05:24,920 Speaker 1: those kind of educational computer games I played lately growing up, 83 00:05:24,920 --> 00:05:27,040 Speaker 1: and that was one. Also, there was a plot line 84 00:05:27,040 --> 00:05:30,400 Speaker 1: in one of the game boys Elda's where you had 85 00:05:30,440 --> 00:05:33,800 Speaker 1: to excavate Iron. I can't remember why or how, but 86 00:05:33,839 --> 00:05:35,560 Speaker 1: I remember it was a mini game that I really liked, 87 00:05:36,320 --> 00:05:40,120 Speaker 1: um and also Chronocross Um. One of the main characters 88 00:05:40,320 --> 00:05:41,960 Speaker 1: used a I don't know if it's cast iron, but 89 00:05:42,000 --> 00:05:43,760 Speaker 1: it was a pan as a weapon, and I WASSU 90 00:05:43,880 --> 00:05:47,840 Speaker 1: it was cast iron. It's some real damage. Yeah, yeah, 91 00:05:47,880 --> 00:05:52,320 Speaker 1: I do remember that. Yeah right, and you know iron, Sure, 92 00:05:52,880 --> 00:05:55,960 Speaker 1: excavating iron is indeed one of those big like things 93 00:05:56,000 --> 00:05:58,480 Speaker 1: that humanity has done that has been important for you, 94 00:05:59,000 --> 00:06:02,120 Speaker 1: for humanities. So I guess putting it in educational video 95 00:06:02,120 --> 00:06:06,080 Speaker 1: games it's perfect. It was indeed, even though it did 96 00:06:06,120 --> 00:06:09,120 Speaker 1: not help me and I had a class ones where 97 00:06:09,120 --> 00:06:12,440 Speaker 1: I had to identify rocks. I got every single one 98 00:06:12,440 --> 00:06:15,239 Speaker 1: of them wrong, and the t a rode on top. 99 00:06:15,560 --> 00:06:22,040 Speaker 1: L O l O. Wow. She actually didn't fail me 100 00:06:22,040 --> 00:06:23,880 Speaker 1: because it was one of those like matching, so if 101 00:06:23,920 --> 00:06:27,880 Speaker 1: you got one wrong, you're probably kind of Yeah, but 102 00:06:27,960 --> 00:06:29,720 Speaker 1: it was funny, she wrote, l O L with a 103 00:06:29,760 --> 00:06:37,080 Speaker 1: smiley face. I've never forgotten. Well, I think that brings 104 00:06:37,120 --> 00:06:40,160 Speaker 1: us to question. It brings us somewhere and to our 105 00:06:40,279 --> 00:06:43,440 Speaker 1: question is as good of a place as any. Indeed, 106 00:06:45,000 --> 00:06:54,320 Speaker 1: So cast Iron, what is it? Well. Cast iron cookware 107 00:06:54,560 --> 00:06:57,839 Speaker 1: is a wide category of pots and pans that have 108 00:06:58,000 --> 00:07:03,599 Speaker 1: cast iron as their primary material. Uh. Cast iron is 109 00:07:03,680 --> 00:07:10,640 Speaker 1: a dense, weighty, low heat conducting, reactive, hard but brittle 110 00:07:10,880 --> 00:07:13,840 Speaker 1: type of metal. I know that's a lot. We're gonna 111 00:07:13,920 --> 00:07:17,400 Speaker 1: unpack it, okay, um but but but basically it creates 112 00:07:17,440 --> 00:07:20,200 Speaker 1: heavy pots and pans that take a long time to 113 00:07:20,240 --> 00:07:23,040 Speaker 1: heat up, but can get like really hot and hold 114 00:07:23,080 --> 00:07:27,200 Speaker 1: heat well once they get there. Um. Although cast iron 115 00:07:27,280 --> 00:07:30,880 Speaker 1: is reactive, meaning that it easily interacts with stuff like 116 00:07:30,880 --> 00:07:35,040 Speaker 1: oxygen and water and acids that will arust and crumble 117 00:07:35,120 --> 00:07:38,520 Speaker 1: and wear down the surface. Um. And even though it's 118 00:07:38,520 --> 00:07:42,160 Speaker 1: fairly brittle meaning that it might crack if you drop it, 119 00:07:42,160 --> 00:07:45,840 Speaker 1: it's also easy to seal that surface with a layer 120 00:07:45,880 --> 00:07:51,400 Speaker 1: of fats. And also, um, it won't deform if you 121 00:07:51,440 --> 00:07:54,800 Speaker 1: bang it into something or like heat it to any 122 00:07:54,840 --> 00:07:58,720 Speaker 1: temperature that you're capable of heating something to in your kitchen. Um. 123 00:07:59,440 --> 00:08:03,160 Speaker 1: So a piece of cast iron cookware can last forever 124 00:08:03,520 --> 00:08:06,760 Speaker 1: if you care for it properly, or nearly forever forever 125 00:08:06,840 --> 00:08:09,920 Speaker 1: for our purposes. I mean, I don't know about you. 126 00:08:09,920 --> 00:08:12,800 Speaker 1: You might be immortal. That's well, you're the vampire. What 127 00:08:12,840 --> 00:08:15,840 Speaker 1: are you talking about? I don't know what you want 128 00:08:15,920 --> 00:08:26,600 Speaker 1: talking about. Annie. Um. Cast iron is uh. It is 129 00:08:27,080 --> 00:08:33,000 Speaker 1: both sensitive and and hearty. Um. It's like it's like 130 00:08:33,040 --> 00:08:39,320 Speaker 1: the Bruce willis of cookwear. Oh that's very sweet. I 131 00:08:39,400 --> 00:08:49,560 Speaker 1: like that. Um okay, all right. To make cast iron, 132 00:08:50,000 --> 00:08:52,800 Speaker 1: um kind of going back to our like magic school 133 00:08:52,880 --> 00:08:56,720 Speaker 1: bus sort of sort of origins here. Um. You start 134 00:08:56,800 --> 00:09:01,000 Speaker 1: with iron ore or is rock that you pull out 135 00:09:01,040 --> 00:09:05,760 Speaker 1: of the earth, containing one or more usually more elements. So, um, 136 00:09:05,840 --> 00:09:08,320 Speaker 1: iron ore contains a bunch of iron, and when you 137 00:09:08,520 --> 00:09:10,839 Speaker 1: smelt it or heat it to the point where the 138 00:09:10,880 --> 00:09:15,400 Speaker 1: iron melts, you can pour off that pretty pure iron 139 00:09:15,520 --> 00:09:19,240 Speaker 1: into molds. And these are these are ingets called pigs 140 00:09:19,360 --> 00:09:22,560 Speaker 1: or this forms and gets called pigs. Yeah. Um. You 141 00:09:22,600 --> 00:09:25,920 Speaker 1: then take these and smelt them down again and mix 142 00:09:26,000 --> 00:09:28,680 Speaker 1: that liquid iron with a with a little bit of carbon, 143 00:09:29,040 --> 00:09:31,959 Speaker 1: like two to four of the resulting mix, and maybe 144 00:09:32,000 --> 00:09:36,800 Speaker 1: small amounts of other elements like silicon and manganese. You 145 00:09:36,960 --> 00:09:41,080 Speaker 1: then pour the mix into a mold of whatever shape 146 00:09:41,080 --> 00:09:44,600 Speaker 1: you like. This is called casting, like casting a mold, 147 00:09:44,800 --> 00:09:48,320 Speaker 1: yeah yeah um. And when the metal cools, you have 148 00:09:48,559 --> 00:09:53,600 Speaker 1: your basic item made out of cast iron and now 149 00:09:53,679 --> 00:09:55,280 Speaker 1: this is This is a little bit of a side note, 150 00:09:55,320 --> 00:09:59,439 Speaker 1: but if you're curious and I was UM. Wrought iron, 151 00:10:00,000 --> 00:10:03,079 Speaker 1: on the other hand, is heated with slightly different additions 152 00:10:03,320 --> 00:10:07,600 Speaker 1: and then wrought or worked over and over um uh, 153 00:10:07,640 --> 00:10:10,680 Speaker 1: pounded and stretched and pounded until it forms the shape 154 00:10:10,679 --> 00:10:14,760 Speaker 1: that you want. UM. Wrought iron is more expensive, It's stronger, 155 00:10:15,120 --> 00:10:19,360 Speaker 1: can be sturdy or sturdier in much thinner pieces. UM. 156 00:10:19,520 --> 00:10:22,200 Speaker 1: Cast iron, on the other hand, is harder UM it 157 00:10:22,240 --> 00:10:25,440 Speaker 1: won't deform under stress, but right is more brittle and 158 00:10:25,440 --> 00:10:30,080 Speaker 1: can be cracked or chipped. Meanwhile, meanwhile, UH steel is 159 00:10:30,120 --> 00:10:33,320 Speaker 1: iron that's smelted with less than two carbon um. It's 160 00:10:33,360 --> 00:10:36,960 Speaker 1: lighter and more malleable, but more difficult to cast than 161 00:10:37,240 --> 00:10:42,960 Speaker 1: cast iron is anyway, side side note over back to 162 00:10:43,040 --> 00:10:46,760 Speaker 1: the more or less main note. UM so uh. The 163 00:10:46,840 --> 00:10:50,600 Speaker 1: molds that you cast iron into are traditionally made with 164 00:10:50,679 --> 00:10:54,240 Speaker 1: compressed sand or maybe a type of sandy clay, which 165 00:10:54,280 --> 00:10:57,240 Speaker 1: can stand up to the heat that you're exposing them too, 166 00:10:57,320 --> 00:10:59,920 Speaker 1: because the melting point of sand is even higher the 167 00:11:00,120 --> 00:11:03,560 Speaker 1: melting point of iron, which is high UM. When you 168 00:11:03,600 --> 00:11:07,319 Speaker 1: remove the finished piece of cast iron, you literally break 169 00:11:07,360 --> 00:11:10,720 Speaker 1: the mold. UM. You then tumble or sand that cast 170 00:11:10,760 --> 00:11:14,880 Speaker 1: iron piece to wear down any rough edges. After a 171 00:11:14,920 --> 00:11:18,199 Speaker 1: piece of cast iron cookware is thus created, it might 172 00:11:18,240 --> 00:11:21,600 Speaker 1: be treated in um in one of a few ways. UM. 173 00:11:21,640 --> 00:11:24,040 Speaker 1: It could be simply rubbed with a with a wax 174 00:11:24,200 --> 00:11:27,760 Speaker 1: to prevent resting during storage and sale, which the consumer 175 00:11:27,800 --> 00:11:31,559 Speaker 1: will remove UM, and then the consumer would have to 176 00:11:31,600 --> 00:11:35,480 Speaker 1: season the pan before use. Uh. You can pre season 177 00:11:35,800 --> 00:11:39,319 Speaker 1: cast iron by coating it with a NEUTRALI flavored food 178 00:11:39,320 --> 00:11:41,720 Speaker 1: oil and then baking it at a high temperature to 179 00:11:41,720 --> 00:11:46,640 Speaker 1: set the coating lots more unseasoning in a second here UM. 180 00:11:46,800 --> 00:11:49,920 Speaker 1: Or you can enamel it with a glazed porcelain coating 181 00:11:50,120 --> 00:11:53,600 Speaker 1: that that prevents resting and reaction and allows for more 182 00:11:53,760 --> 00:11:58,600 Speaker 1: traditional modern cleaning like soaking and scrubbing. Oh, I can't 183 00:11:58,640 --> 00:12:04,800 Speaker 1: wait to learn more about this. Oh no, it's it's great. 184 00:12:04,800 --> 00:12:07,360 Speaker 1: It's great. It's really UM. It was a little bit 185 00:12:07,400 --> 00:12:12,920 Speaker 1: beyond me. It's it's why I had to delay this recording. Yeah, 186 00:12:13,000 --> 00:12:14,600 Speaker 1: this is another one where I was like good luck, 187 00:12:14,920 --> 00:12:22,760 Speaker 1: and I was like, oh okay, so UM. If a 188 00:12:22,880 --> 00:12:26,080 Speaker 1: cast iron piece is not enameled UM, you will have 189 00:12:26,120 --> 00:12:28,240 Speaker 1: to treat it with a certain amount of care in 190 00:12:28,320 --> 00:12:32,080 Speaker 1: order to protect the surface from eroding over time. Um, 191 00:12:32,120 --> 00:12:36,240 Speaker 1: and to create a more non stick surface. And you 192 00:12:36,320 --> 00:12:40,080 Speaker 1: do this by essentially baking oil into the bare pan. 193 00:12:40,880 --> 00:12:44,760 Speaker 1: This is called seasoning. And yes, seasoned cast iron is 194 00:12:44,840 --> 00:12:51,520 Speaker 1: like the original non stick pan. Yeah. Yeah, it's capable 195 00:12:51,640 --> 00:12:54,960 Speaker 1: of being non stick because of the way that the 196 00:12:55,120 --> 00:12:59,880 Speaker 1: surface of cast iron interacts with different kinds of molecule 197 00:13:00,600 --> 00:13:05,160 Speaker 1: in food. Um. But let's back up a step. UM, 198 00:13:05,320 --> 00:13:08,720 Speaker 1: food will stick to the surface of a hot pan 199 00:13:09,280 --> 00:13:13,080 Speaker 1: because of physical um and or chemical reactions that happen 200 00:13:13,600 --> 00:13:16,480 Speaker 1: between the molecules of the food with each other and 201 00:13:16,640 --> 00:13:20,640 Speaker 1: with the molecules of the pan. Uh. Proteins in particular 202 00:13:20,920 --> 00:13:25,080 Speaker 1: might interact with the iron in a pan chemically. This 203 00:13:25,160 --> 00:13:28,640 Speaker 1: is unconfirmed, but I read it in multiple places. I'm 204 00:13:28,679 --> 00:13:31,960 Speaker 1: not sure y'all write it if you know. Um, but 205 00:13:31,960 --> 00:13:38,640 Speaker 1: but for sure, UM, any untreated pan might seem like 206 00:13:38,679 --> 00:13:42,560 Speaker 1: it has a smooth surface, but microscopically, it's like the 207 00:13:42,600 --> 00:13:45,720 Speaker 1: surface of the moon. Um. And all of those little 208 00:13:45,800 --> 00:13:50,640 Speaker 1: pocks and crags can can get stuck like custom made 209 00:13:50,760 --> 00:13:55,840 Speaker 1: velcrow to the surface of food as the food firms 210 00:13:55,920 --> 00:14:03,120 Speaker 1: up in the pan. M m okay, okay, m hm uh. 211 00:14:03,240 --> 00:14:08,240 Speaker 1: You want a surface therefore that is smooth enough to 212 00:14:08,559 --> 00:14:14,920 Speaker 1: prevent that microscopic velcro effect. It also really helps if 213 00:14:14,960 --> 00:14:19,400 Speaker 1: the surface is hydrophobic um, meaning in a practical sense 214 00:14:19,680 --> 00:14:24,240 Speaker 1: that it pushes molecules of water away. UM. This is 215 00:14:24,320 --> 00:14:29,200 Speaker 1: useful because as food cooks, a water in the food 216 00:14:29,280 --> 00:14:33,280 Speaker 1: is boiled off and released as steam and be water 217 00:14:33,480 --> 00:14:37,800 Speaker 1: is squeezed out of a lot of complex micro structures 218 00:14:37,800 --> 00:14:41,280 Speaker 1: and food as it firms up. Um, and then that 219 00:14:41,440 --> 00:14:46,840 Speaker 1: also boils off as steam. So if the surface of 220 00:14:46,840 --> 00:14:52,320 Speaker 1: the pan is hydrophobic, then UM, then that steam is 221 00:14:52,760 --> 00:14:56,200 Speaker 1: shoved off of the surface of the pan, creating a 222 00:14:56,240 --> 00:15:00,320 Speaker 1: tiny barrier between the food and the pan. As it's looking, 223 00:15:01,840 --> 00:15:04,640 Speaker 1: I'm extrapolating a little bit here from what I learned 224 00:15:04,920 --> 00:15:07,840 Speaker 1: while reading about deep frying. If anyone with more physics 225 00:15:07,920 --> 00:15:10,520 Speaker 1: than I have can correct me, please write in and do. 226 00:15:10,960 --> 00:15:16,760 Speaker 1: But this is what I understand to be happening. Okay, okay. Now, 227 00:15:17,480 --> 00:15:21,360 Speaker 1: the way to create both a smooth, non velcrowy and 228 00:15:21,720 --> 00:15:25,800 Speaker 1: hydrophobic surface on cast iron is to seal it with 229 00:15:25,920 --> 00:15:28,800 Speaker 1: super thin layers of fat. Fats and water don't mix. 230 00:15:28,920 --> 00:15:32,960 Speaker 1: Fat is hydrophobic, right, yeah, so, so super thin layers 231 00:15:32,960 --> 00:15:41,080 Speaker 1: of fat perfect right, Yeah, but wait what like like 232 00:15:41,080 --> 00:15:44,320 Speaker 1: like wouldn't making this seal be a problem because most 233 00:15:44,360 --> 00:15:48,480 Speaker 1: fats are liquids at room temperature and above, which wouldn't 234 00:15:48,480 --> 00:15:51,720 Speaker 1: really be ceiling It would be more like dripping. Um 235 00:15:55,560 --> 00:15:58,920 Speaker 1: uh short answer, yes, um, long answer. That's why you 236 00:15:58,960 --> 00:16:01,720 Speaker 1: don't just like s your oil on your pan to 237 00:16:01,920 --> 00:16:05,280 Speaker 1: season it. You have to cure the oil by heating 238 00:16:05,320 --> 00:16:11,640 Speaker 1: it as well. All right. So, for very complicated chemistry 239 00:16:11,680 --> 00:16:15,120 Speaker 1: reasons that I do not understand. Um, some types of 240 00:16:15,160 --> 00:16:18,920 Speaker 1: oils are pretty good at drying out into a solid, 241 00:16:19,320 --> 00:16:25,560 Speaker 1: strong film under certain conditions, those conditions being the presence 242 00:16:25,680 --> 00:16:30,600 Speaker 1: of oxygen and heat and various kinds of metals. A 243 00:16:31,840 --> 00:16:37,400 Speaker 1: very basically, these conditions break down and free up and 244 00:16:37,600 --> 00:16:43,600 Speaker 1: cross link particular molecules within the oil, creating a tough 245 00:16:43,800 --> 00:16:47,760 Speaker 1: network of polymers that that acts like a like a 246 00:16:47,800 --> 00:16:53,320 Speaker 1: tough plastic skin instead of a drippy oil. And this 247 00:16:53,400 --> 00:16:57,360 Speaker 1: happens to work extra well when you give the oil 248 00:16:57,520 --> 00:17:01,080 Speaker 1: some metal like iron to form up with and stick to. 249 00:17:02,600 --> 00:17:08,439 Speaker 1: That's so cool. Oh, it's really great and and like 250 00:17:08,520 --> 00:17:10,000 Speaker 1: and like you can think, I mean, if you've ever 251 00:17:10,600 --> 00:17:12,960 Speaker 1: worked with paints or something like that, A lot of Um, 252 00:17:13,080 --> 00:17:16,760 Speaker 1: Like like oil paints will have this this type of 253 00:17:16,800 --> 00:17:20,720 Speaker 1: oil in there, which which dries to like a like 254 00:17:20,760 --> 00:17:25,359 Speaker 1: a hard gloss. Yeah. Um, so this is similar, but 255 00:17:25,480 --> 00:17:33,000 Speaker 1: you're instigating it more quickly. Um. And with food safe oils. Yeah. Um. 256 00:17:33,240 --> 00:17:34,960 Speaker 1: The types of oils that are good for this have 257 00:17:35,480 --> 00:17:40,639 Speaker 1: high levels of polyunsaturated fatty acids. And yeah, many of 258 00:17:40,680 --> 00:17:43,560 Speaker 1: them are not considered suitable for cooking with, precisely because 259 00:17:43,600 --> 00:17:47,600 Speaker 1: they go through this oxidation process, um, which often leads 260 00:17:47,640 --> 00:17:50,520 Speaker 1: to free radicals that you don't want in your food 261 00:17:50,680 --> 00:17:54,720 Speaker 1: or in your air. But it's okay, um, I mean 262 00:17:54,840 --> 00:17:56,560 Speaker 1: like okay, like i'd like i'd stick with food grade 263 00:17:56,560 --> 00:18:00,199 Speaker 1: oils to use on your pants for safety purposes. But 264 00:18:00,280 --> 00:18:03,400 Speaker 1: remember you're not eating the oil. Um, it's you're you're 265 00:18:03,440 --> 00:18:06,680 Speaker 1: creating a non stick surface. Um that being set up. 266 00:18:06,680 --> 00:18:09,920 Speaker 1: Pure flax seed oil works pretty well from what I've 267 00:18:09,960 --> 00:18:15,320 Speaker 1: read MH to be really effective. Um. You you want 268 00:18:15,359 --> 00:18:17,920 Speaker 1: to season your pan by by right by building up 269 00:18:18,040 --> 00:18:24,200 Speaker 1: these super thin layers of this polymerized oil. So don't 270 00:18:24,280 --> 00:18:26,800 Speaker 1: just like glob oil on in there, like rub a 271 00:18:26,880 --> 00:18:30,120 Speaker 1: little bit into the whole surface, wipe the extra off 272 00:18:30,560 --> 00:18:32,920 Speaker 1: until the surface looks dry and then heat the pan 273 00:18:33,040 --> 00:18:37,320 Speaker 1: in your oven at like five fahrenheight to sixty celsius 274 00:18:37,400 --> 00:18:39,239 Speaker 1: or as close as you can get to that for 275 00:18:39,280 --> 00:18:43,080 Speaker 1: an hour, allowed to cool, and then do it again 276 00:18:43,760 --> 00:18:49,400 Speaker 1: like five or more times. Um. The blog Cheryl Cantor 277 00:18:49,520 --> 00:18:53,560 Speaker 1: dot com s h e R y l c A 278 00:18:53,720 --> 00:18:56,360 Speaker 1: n t e er dot com has the best guide 279 00:18:56,520 --> 00:18:59,960 Speaker 1: that I've seen. Shout out also to Devil's Food Kitchen 280 00:19:00,359 --> 00:19:03,600 Speaker 1: dot com. Both have both have pretty good like science 281 00:19:04,520 --> 00:19:11,640 Speaker 1: guides to doing this. Um, after you have got this film, 282 00:19:11,680 --> 00:19:17,520 Speaker 1: it's actually okay to use soap on a cast iron pan, 283 00:19:17,760 --> 00:19:22,040 Speaker 1: to deglaze it with wine, to use metal utensils in it, 284 00:19:22,160 --> 00:19:26,160 Speaker 1: and store it nested with other pans. It's pretty tough. Um. 285 00:19:26,200 --> 00:19:30,560 Speaker 1: The enemy of your seasoned surface is really moisture. So 286 00:19:30,920 --> 00:19:34,919 Speaker 1: clean out your pan soon after using it, dry it quickly, 287 00:19:35,200 --> 00:19:39,320 Speaker 1: and re season it afterwards. And like, probably don't use 288 00:19:39,680 --> 00:19:42,760 Speaker 1: that kind of pan to stew acidic stuff like tomatoes 289 00:19:42,920 --> 00:19:46,840 Speaker 1: for a long time. Yeah, Yeah, I've definitely gotta I 290 00:19:46,920 --> 00:19:51,760 Speaker 1: got a re season mine. It's it's time. It's like 291 00:19:52,200 --> 00:19:54,680 Speaker 1: I'm glad I've got this guy, but I'm like, all right, 292 00:19:54,760 --> 00:19:56,840 Speaker 1: that's going to be part of my day. I'm just 293 00:19:58,040 --> 00:19:59,919 Speaker 1: oh yeah, oh yeah. I mean you can spread it 294 00:20:00,000 --> 00:20:01,119 Speaker 1: out like you don't have to do it all in 295 00:20:01,119 --> 00:20:03,280 Speaker 1: one day, but you know, just just right like like 296 00:20:03,400 --> 00:20:07,960 Speaker 1: building up those thin layers is what you're looking to do. Um. 297 00:20:08,000 --> 00:20:11,879 Speaker 1: So so okay, what what you wind up with after 298 00:20:11,920 --> 00:20:16,640 Speaker 1: all of this is a pan that on the negative side, Um, 299 00:20:16,840 --> 00:20:20,119 Speaker 1: it takes like a hot minute pun intended I guess 300 00:20:20,160 --> 00:20:24,800 Speaker 1: to get it evenly hot. Um. And once it's there, 301 00:20:24,880 --> 00:20:27,560 Speaker 1: it is not going to cool down anytime soon. So 302 00:20:27,680 --> 00:20:31,600 Speaker 1: you can either undercook or overcook food pretty easily if 303 00:20:31,600 --> 00:20:35,560 Speaker 1: you're not familiar with using the material. Um. Also, it's 304 00:20:35,560 --> 00:20:41,439 Speaker 1: not as non stick as like modern science stuff like teflon. Also, Annie, 305 00:20:41,440 --> 00:20:44,359 Speaker 1: as you said, it's physically heavy, um. And you do 306 00:20:44,440 --> 00:20:50,920 Speaker 1: have to remember that you know, it's it's sensitive. Yeah. 307 00:20:51,000 --> 00:20:55,199 Speaker 1: The pros of cast iron are that as long as 308 00:20:55,200 --> 00:20:57,000 Speaker 1: it doesn't have like a wooden handle or something, it 309 00:20:57,040 --> 00:20:59,720 Speaker 1: can go straight from the stovetop to the oven. That's 310 00:20:59,760 --> 00:21:03,400 Speaker 1: can venient. It holds onto heat, so once you get 311 00:21:03,400 --> 00:21:05,840 Speaker 1: it hot, it'll give your food a really good seer, 312 00:21:06,040 --> 00:21:09,160 Speaker 1: like like adding food to the pan won't cool off 313 00:21:09,359 --> 00:21:12,760 Speaker 1: the pan too much, um, which is a problem with 314 00:21:12,840 --> 00:21:14,879 Speaker 1: some other kinds of cook wear because you wind up 315 00:21:14,880 --> 00:21:17,440 Speaker 1: getting like a steam instead of a seer, and that's 316 00:21:17,520 --> 00:21:21,359 Speaker 1: usually not what you're going for. Um. It is fairly 317 00:21:21,440 --> 00:21:25,480 Speaker 1: nonstick uh and as long as you keep using it properly, 318 00:21:25,800 --> 00:21:29,760 Speaker 1: it only gets better over time. I love it. Yeah, 319 00:21:29,840 --> 00:21:34,119 Speaker 1: that's so fascinating. Uh. Yeah, that's one of the one 320 00:21:34,160 --> 00:21:36,040 Speaker 1: of the reasons I started using it was because I 321 00:21:36,080 --> 00:21:39,520 Speaker 1: was trying to learn how to cook steak without a grill. Yeah, totally. 322 00:21:39,880 --> 00:21:42,919 Speaker 1: Once I moved and everybody, pretty much everybody, everybody was like, 323 00:21:42,920 --> 00:21:45,240 Speaker 1: you've got to get a cast iron. You can get 324 00:21:45,240 --> 00:21:47,000 Speaker 1: that hot sear at first, and then it's not going 325 00:21:47,040 --> 00:21:51,840 Speaker 1: to cool down. Yeah. Yeah, yeah, Well what about the 326 00:21:51,920 --> 00:21:57,159 Speaker 1: nutrition don't don't eat, don't eat cook wear? Um Uh. 327 00:21:57,400 --> 00:22:02,680 Speaker 1: We could indeed do an entire our episode about um 328 00:22:02,880 --> 00:22:06,960 Speaker 1: weather and how different types different types of cookware UM 329 00:22:07,800 --> 00:22:12,800 Speaker 1: might leech molecules into the food that you're cooking in them. Um, 330 00:22:12,840 --> 00:22:18,800 Speaker 1: but that is beyond my scope today, y'all. And then 331 00:22:18,840 --> 00:22:21,960 Speaker 1: we can talk about Magneto and how you can get 332 00:22:21,960 --> 00:22:27,640 Speaker 1: the iron out of your blood. Yes, sure, that's how 333 00:22:27,680 --> 00:22:30,920 Speaker 1: it works. Yeah, our special guest Magneto will be on 334 00:22:31,119 --> 00:22:35,320 Speaker 1: to talk about exactly how much iron leeches into your 335 00:22:35,359 --> 00:22:39,280 Speaker 1: food from a poorly seasoned cast iron. It's his favorite 336 00:22:39,320 --> 00:22:49,920 Speaker 1: topic to a big cook. Well, prejudice against mutants cast 337 00:22:49,960 --> 00:22:58,480 Speaker 1: iron cookware right up right up there obviously obviously WHOA, 338 00:22:59,600 --> 00:23:03,160 Speaker 1: we do some numbers for you. We do um so 339 00:23:03,520 --> 00:23:08,920 Speaker 1: uh iron and the other base materials forecast iron cookwear 340 00:23:09,040 --> 00:23:13,600 Speaker 1: are heated to over two thousand, five hundred degrees fahrenheit 341 00:23:14,080 --> 00:23:18,320 Speaker 1: UM in order to make them horrible and multiple. Um. 342 00:23:18,359 --> 00:23:23,479 Speaker 1: That's like over uh celsius um. It's that's that's a 343 00:23:23,480 --> 00:23:26,000 Speaker 1: lot like I don't even know why I bothered translating 344 00:23:26,040 --> 00:23:30,239 Speaker 1: that into celsius. At that point. It's it's warm, I 345 00:23:30,280 --> 00:23:35,000 Speaker 1: would say, so. Yeah. By mass, iron is the most 346 00:23:35,119 --> 00:23:39,720 Speaker 1: common element on earth. And this is one of those 347 00:23:39,720 --> 00:23:41,280 Speaker 1: where I tried to look up like the like the 348 00:23:41,280 --> 00:23:46,360 Speaker 1: global market numbers UM, and I've seen them range pretty dramatically. Um. 349 00:23:46,400 --> 00:23:49,080 Speaker 1: I've seen seen the numbers for the global cast iron 350 00:23:49,359 --> 00:23:53,359 Speaker 1: cookwear market valued at anywhere from one point four billion 351 00:23:53,560 --> 00:23:58,000 Speaker 1: to two point four billion dollars as at any rate, 352 00:23:58,000 --> 00:24:00,439 Speaker 1: it's big, um, and it's growing. I think that the 353 00:24:00,520 --> 00:24:03,520 Speaker 1: United States is currently the biggest segment of that market, 354 00:24:03,560 --> 00:24:07,880 Speaker 1: followed by China. Which is growing faster. Yeah, and I 355 00:24:07,960 --> 00:24:10,440 Speaker 1: remember one of the things when a listener wrote in 356 00:24:10,800 --> 00:24:14,840 Speaker 1: forever ago, I hope you're still listening. Was they mentioned 357 00:24:15,760 --> 00:24:17,840 Speaker 1: I've been to this cast Iron festival. I feel like 358 00:24:17,880 --> 00:24:21,080 Speaker 1: you should talk about it. Um, and I love. I 359 00:24:21,440 --> 00:24:26,040 Speaker 1: remember at the time, I was like, cast Iron festival. Yes, 360 00:24:29,160 --> 00:24:30,960 Speaker 1: there are a couple. I was looking this up and 361 00:24:31,040 --> 00:24:36,040 Speaker 1: I and I. I don't remember the listener message in particular, 362 00:24:36,119 --> 00:24:38,960 Speaker 1: but um, but the one that I found is the 363 00:24:39,240 --> 00:24:43,320 Speaker 1: Cornbread Festival that happens in South Pittsburgh, Tennessee, the last 364 00:24:43,320 --> 00:24:46,720 Speaker 1: week of April, which is in coordination with a Lodge, 365 00:24:46,760 --> 00:24:50,960 Speaker 1: which is a long running manufacturer of cast iron. The 366 00:24:50,960 --> 00:24:55,840 Speaker 1: festival has been running since it did take one off 367 00:24:56,040 --> 00:24:59,720 Speaker 1: due to the pandemic. But every year, um, there's a 368 00:24:59,720 --> 00:25:04,080 Speaker 1: core bread cook off with the recipe for the best 369 00:25:04,280 --> 00:25:08,720 Speaker 1: cornbread entree up for a five thousand dollar prize. M 370 00:25:09,760 --> 00:25:13,560 Speaker 1: The entries must be cooked in Lodge cookwear and include 371 00:25:13,600 --> 00:25:18,160 Speaker 1: at least one cup of Martha White cornbread mix. Mm hmmm. 372 00:25:19,040 --> 00:25:23,359 Speaker 1: As of nineteen the festival was back in two But 373 00:25:23,400 --> 00:25:26,680 Speaker 1: I couldn't immediately. I didn't look that hard, to be honest, 374 00:25:26,720 --> 00:25:30,080 Speaker 1: but I couldn't immediately find the results from it. But 375 00:25:30,320 --> 00:25:34,960 Speaker 1: as at the annual festival, the winner of this contest 376 00:25:35,280 --> 00:25:39,119 Speaker 1: was a smoky Cajun style shrimp and bacon pizza with 377 00:25:39,200 --> 00:25:43,639 Speaker 1: crispy corn bread crust. Wow. That was a roller coaster 378 00:25:43,720 --> 00:25:49,679 Speaker 1: that went places I was not expected, like, Okay, oh, 379 00:25:49,760 --> 00:25:55,679 Speaker 1: bacon old pizza, pizza, corn bread crust and alteration. Heck, 380 00:25:56,840 --> 00:26:02,919 Speaker 1: it sounds great, it does it does. My friend that 381 00:26:02,960 --> 00:26:05,359 Speaker 1: I mentioned at the top, who has strong opinions about 382 00:26:05,880 --> 00:26:09,320 Speaker 1: cast iron and Southern food, she was the one that 383 00:26:09,520 --> 00:26:15,000 Speaker 1: was like, Annie, you're not doing cornbread correctly. Oh, no, 384 00:26:15,080 --> 00:26:17,040 Speaker 1: you're not. You're definitely not. No, you need a you 385 00:26:17,080 --> 00:26:20,080 Speaker 1: need a cast iron to do cornbread correctly. That's that's true. 386 00:26:20,560 --> 00:26:26,280 Speaker 1: That's a science fact. I feel properly chastis Okay, I 387 00:26:26,320 --> 00:26:31,840 Speaker 1: got it. Well, we have a lot of interesting history 388 00:26:31,880 --> 00:26:34,879 Speaker 1: to get into. We do, but first we're going to 389 00:26:34,880 --> 00:26:36,919 Speaker 1: get into a quick break for a word from our sponsors, 390 00:26:45,920 --> 00:26:49,239 Speaker 1: and we're back. Thank you sponsored, Yes, thank you. So 391 00:26:49,320 --> 00:26:52,320 Speaker 1: this one was fun because people are very passionate about 392 00:26:52,320 --> 00:26:55,880 Speaker 1: cast iron, which means there are a lot of books 393 00:26:56,119 --> 00:27:01,840 Speaker 1: and very long essays. I'm fine, some very scientific nature, 394 00:27:02,040 --> 00:27:06,000 Speaker 1: some very like historical nature, some are just very like 395 00:27:06,280 --> 00:27:08,439 Speaker 1: I remember my grandmother's cast iron pan or whatever. But 396 00:27:08,480 --> 00:27:12,840 Speaker 1: there was a lot of stuff out there. Oh yes, 397 00:27:15,119 --> 00:27:16,600 Speaker 1: I think I read it like a hundred and eight 398 00:27:16,720 --> 00:27:20,600 Speaker 1: seven page essay about like how does season and I 399 00:27:20,760 --> 00:27:23,720 Speaker 1: left like I can tell you love gas ire but 400 00:27:24,320 --> 00:27:29,560 Speaker 1: right over my head. Yeah. Yeah. It's definitely one of 401 00:27:29,560 --> 00:27:32,959 Speaker 1: the topics where, certainly for the science part um, a 402 00:27:33,000 --> 00:27:38,720 Speaker 1: lot of the information out there is um is repetitive, 403 00:27:38,880 --> 00:27:41,840 Speaker 1: like it was clearly kind of copied and pasted from 404 00:27:41,880 --> 00:27:44,840 Speaker 1: the same source. I couldn't figure out which source that was, 405 00:27:44,960 --> 00:27:50,199 Speaker 1: and it doesn't seem to be correct, like very like 406 00:27:50,320 --> 00:27:55,520 Speaker 1: wanting to be helpful, clearly, but like really not being helpful. Um, 407 00:27:55,560 --> 00:27:58,680 Speaker 1: but in this very impassioned way. That's right, that's exactly 408 00:27:58,720 --> 00:28:00,919 Speaker 1: like it's it's like tied too. It's like, well, here's 409 00:28:01,320 --> 00:28:05,800 Speaker 1: the science of it around this like larger story about 410 00:28:05,840 --> 00:28:10,760 Speaker 1: my grandmother and I you know, yeah, it's very endearing. 411 00:28:10,920 --> 00:28:12,960 Speaker 1: A lot of it was really endearing, absolutely, and I 412 00:28:13,000 --> 00:28:16,919 Speaker 1: love those personal accounts. So anyway, anyway, I put that 413 00:28:16,960 --> 00:28:20,040 Speaker 1: in here because I sort of got this is another 414 00:28:20,040 --> 00:28:22,000 Speaker 1: one where halfway in I was like, oh gosh, am 415 00:28:22,000 --> 00:28:26,520 Speaker 1: I getting this completely wrong. Ye. The story of iron 416 00:28:26,920 --> 00:28:30,920 Speaker 1: for example, much very much outside the scope of this, 417 00:28:32,320 --> 00:28:34,640 Speaker 1: but it made me I started to question, like, how 418 00:28:34,680 --> 00:28:40,120 Speaker 1: could this be true? But this is what everyone's saying. Anyway, 419 00:28:40,560 --> 00:28:44,040 Speaker 1: just put that in there. Uh. The use of iron 420 00:28:44,160 --> 00:28:47,480 Speaker 1: in tools and decoration goes back at least to four 421 00:28:47,520 --> 00:28:51,320 Speaker 1: thousand BC. ET has at least oh gosh yes, and 422 00:28:51,440 --> 00:28:54,520 Speaker 1: has been documented in countries like Egypt, China, and India, 423 00:28:54,560 --> 00:29:00,080 Speaker 1: among others. However, when you're searching the history of cats 424 00:29:00,120 --> 00:29:04,720 Speaker 1: iron Google, most things will tell you that the oldest 425 00:29:04,880 --> 00:29:08,000 Speaker 1: known cast iron artifacts go back to China from the 426 00:29:08,080 --> 00:29:12,600 Speaker 1: fifth century BC. UH, and historians posit that by the 427 00:29:12,760 --> 00:29:18,080 Speaker 1: third century BC, these cast iron tools were commonly used 428 00:29:18,280 --> 00:29:21,840 Speaker 1: in that area. UM that this would have been due 429 00:29:21,880 --> 00:29:24,720 Speaker 1: to a number of technologies that were that have developed 430 00:29:24,760 --> 00:29:27,840 Speaker 1: over the millennia. UM. One of the issues is that, right, 431 00:29:27,880 --> 00:29:30,880 Speaker 1: you have to get you have to get iron really 432 00:29:30,920 --> 00:29:33,840 Speaker 1: heck and hot um in order to do this, and 433 00:29:33,960 --> 00:29:36,880 Speaker 1: the technology for doing that just wasn't there for you know, 434 00:29:37,240 --> 00:29:42,800 Speaker 1: several thousand years. Right, So entered the blast iron furnace, 435 00:29:43,120 --> 00:29:45,600 Speaker 1: which was invented early on in what is now China, 436 00:29:46,320 --> 00:29:48,800 Speaker 1: and it goes back to at least eight hundred BC, 437 00:29:48,920 --> 00:29:52,360 Speaker 1: which allowed for the creation of these stronger pieces of 438 00:29:52,440 --> 00:29:56,440 Speaker 1: smelted iron. Um. On top of that, the resulting smelted 439 00:29:56,440 --> 00:29:59,720 Speaker 1: iron was cheaper than regular iron or bronze at the 440 00:29:59,760 --> 00:30:03,160 Speaker 1: time time, which really sublidified the smelted iron as a 441 00:30:03,280 --> 00:30:07,800 Speaker 1: key product. For the next millennia, it was primarily used 442 00:30:07,800 --> 00:30:12,640 Speaker 1: for weapons and farming tools, though in Sub Saharan Africa 443 00:30:12,720 --> 00:30:16,080 Speaker 1: they may have had a similar iron industry primarily for 444 00:30:16,080 --> 00:30:19,800 Speaker 1: forging weapons, so in these early days, the smelted iron 445 00:30:19,920 --> 00:30:26,640 Speaker 1: was not really used to create cooking items. Over many, many, 446 00:30:26,880 --> 00:30:31,120 Speaker 1: many years, cast iron made its way to Western Europe, 447 00:30:31,200 --> 00:30:35,560 Speaker 1: probably via the Silk Road. The time of arrival isn't 448 00:30:35,720 --> 00:30:38,680 Speaker 1: really known, but we do know that cast iron didn't 449 00:30:38,720 --> 00:30:44,280 Speaker 1: become something significant in that region until the fourteenth century CE, 450 00:30:44,520 --> 00:30:47,239 Speaker 1: so that is quite a gap. Um. Though again not 451 00:30:47,280 --> 00:30:50,800 Speaker 1: necessarily for cooking, it was primarily used for artillery up 452 00:30:50,840 --> 00:30:54,560 Speaker 1: until the seventeen hundreds in that area. After that it 453 00:30:54,600 --> 00:30:59,719 Speaker 1: became a key component in construction products. Oh yeah, Before 454 00:31:00,040 --> 00:31:04,840 Speaker 1: deal was the popular metal for construction, it was definitely 455 00:31:04,840 --> 00:31:07,400 Speaker 1: cast iron. Yeah, And that was a rabbit hole that 456 00:31:07,440 --> 00:31:09,320 Speaker 1: I had to like smack my wrist and say this 457 00:31:10,240 --> 00:31:18,400 Speaker 1: we're not talking about bridges the same um. So uh. 458 00:31:18,480 --> 00:31:21,360 Speaker 1: This kind of changed in seven with a patent from 459 00:31:21,520 --> 00:31:25,560 Speaker 1: Englishman and iron master Abraham Derby for a method of 460 00:31:25,640 --> 00:31:29,880 Speaker 1: casting iron into these relatively thin pots and kettles and 461 00:31:29,920 --> 00:31:32,760 Speaker 1: the like, a method that lowered the cost of production 462 00:31:33,120 --> 00:31:35,200 Speaker 1: and at the time another rabbit hole I had to 463 00:31:35,240 --> 00:31:38,600 Speaker 1: stop myself from going down. English iron masters were really 464 00:31:38,640 --> 00:31:41,000 Speaker 1: pushing the envelope when it came to the engineering of iron. 465 00:31:41,080 --> 00:31:43,760 Speaker 1: They were trying a bunch of new things. Still, these 466 00:31:43,800 --> 00:31:46,800 Speaker 1: early products were hefty, Like I remember when I read 467 00:31:46,800 --> 00:31:49,840 Speaker 1: that like thin part, I thought, oh ha, and then 468 00:31:49,880 --> 00:31:52,360 Speaker 1: I read how thin thin actually was and I was like, no, 469 00:31:52,480 --> 00:31:55,200 Speaker 1: that's open. But I heard the time for the time. Sure, 470 00:31:55,600 --> 00:31:58,719 Speaker 1: So they were hefty, and they included a heavy lid 471 00:31:59,040 --> 00:32:02,640 Speaker 1: um complete with a handle. They're they're kind of you 472 00:32:02,640 --> 00:32:06,280 Speaker 1: can find pictures of them. They're quite quite the behemoth 473 00:32:06,440 --> 00:32:08,440 Speaker 1: in a lot of cases. Yeah, when you think of 474 00:32:08,480 --> 00:32:11,160 Speaker 1: like a like a caldron, like a like a witch's cauldron, 475 00:32:11,600 --> 00:32:13,840 Speaker 1: like this is more or less the type of cookwar 476 00:32:13,960 --> 00:32:17,840 Speaker 1: that we're talking about here, m hmm exactly. And at 477 00:32:17,840 --> 00:32:20,840 Speaker 1: the time the intended use was for cooking over a fire. 478 00:32:22,440 --> 00:32:26,120 Speaker 1: So as indoor kitchen stoves grew more common in the 479 00:32:26,160 --> 00:32:30,080 Speaker 1: eighteenth and nineteenth centuries, these cast iron cookwars became more 480 00:32:30,080 --> 00:32:33,800 Speaker 1: and more necessary in Europe and America, becoming an essential 481 00:32:33,920 --> 00:32:38,120 Speaker 1: kitchen item. Industrialization also boosted the spread of cast iron 482 00:32:38,160 --> 00:32:41,720 Speaker 1: cookware after manufacturing became easier and therefore lowered the price 483 00:32:42,160 --> 00:32:46,320 Speaker 1: of these pieces so more and more people could buy them. 484 00:32:46,360 --> 00:32:49,280 Speaker 1: At the end of the eighteenth century, America's cast iron 485 00:32:49,320 --> 00:32:52,400 Speaker 1: industry was poised to take off with the creation of 486 00:32:52,480 --> 00:32:55,920 Speaker 1: three well known cast iron brands. I really hope listeners 487 00:32:55,920 --> 00:32:58,720 Speaker 1: writing about this. I'm very excited. Oh yeah, yeah, And 488 00:32:58,760 --> 00:33:01,080 Speaker 1: I think that the story worry of any one of 489 00:33:01,080 --> 00:33:03,640 Speaker 1: these three brands could be its own separate episode. These 490 00:33:03,680 --> 00:33:05,360 Speaker 1: are also rabbit holes that I had to kind of 491 00:33:05,400 --> 00:33:07,640 Speaker 1: prevent myself from going down just for the sake of 492 00:33:07,720 --> 00:33:14,160 Speaker 1: getting this episode out. Yes, um, all right, but briefly 493 00:33:14,200 --> 00:33:18,800 Speaker 1: we'll go over them. First. We have the Griswold Manufacturing Company, 494 00:33:18,960 --> 00:33:23,080 Speaker 1: founded in Eerie, Pennsylvania in eighteen sixty five. In the beginning, 495 00:33:23,240 --> 00:33:27,240 Speaker 1: Griswold made more lightweight gear, but in the eighteen seventies 496 00:33:27,480 --> 00:33:32,120 Speaker 1: the company moved into cast iron, including pots, grinding, mills, skillets, 497 00:33:32,200 --> 00:33:37,640 Speaker 1: and waffle irons. Yeah, Griswold made a name for themselves 498 00:33:37,640 --> 00:33:39,840 Speaker 1: and we're leaders in the space. So they later pivoted 499 00:33:39,880 --> 00:33:44,760 Speaker 1: to aluminum and electric cooking items. In the mid twentieth century, 500 00:33:44,760 --> 00:33:47,800 Speaker 1: with the introduction of more modern lightweight products like teflon, 501 00:33:48,360 --> 00:33:52,280 Speaker 1: they started struggling. The competition was so fierce that Griswold 502 00:33:52,360 --> 00:33:56,400 Speaker 1: sold the company in ninety six. It was fully acquired 503 00:33:56,400 --> 00:34:01,520 Speaker 1: by another company you might recognize Wagner Manufacturing in seven 504 00:34:01,880 --> 00:34:07,560 Speaker 1: and the plant in Eerie permanently closed. So let's take 505 00:34:07,600 --> 00:34:11,960 Speaker 1: a step back and talk about Wagner. Yes, I really 506 00:34:11,960 --> 00:34:14,200 Speaker 1: want to know. I'm I meant to look at mine 507 00:34:14,239 --> 00:34:17,319 Speaker 1: and see what it is. I have a suspicion it's 508 00:34:17,320 --> 00:34:20,920 Speaker 1: probably the third one. But yeah, yeah, oh yeah, I 509 00:34:21,120 --> 00:34:23,880 Speaker 1: actually I have no idea. I know that the biggest 510 00:34:23,920 --> 00:34:29,120 Speaker 1: one that my roommate has is Lodge. But anyway, okay, cool, 511 00:34:29,160 --> 00:34:31,560 Speaker 1: go ahead, Like how we were like setting it up 512 00:34:31,560 --> 00:34:38,000 Speaker 1: as if it was a spoiler. I haven't said the 513 00:34:38,040 --> 00:34:44,960 Speaker 1: name already nine times? No, never, Alright, So Wagner. This 514 00:34:45,000 --> 00:34:48,839 Speaker 1: company was founded in in Sydney, Ohio, and at first 515 00:34:48,840 --> 00:34:52,919 Speaker 1: they specifically focused in on cast iron cookware, and uh, 516 00:34:52,960 --> 00:34:58,080 Speaker 1: they got a reputation for producing a really high quality product. However, 517 00:34:58,200 --> 00:35:00,880 Speaker 1: they did pretty quickly start producing a variety of things, 518 00:35:01,080 --> 00:35:03,960 Speaker 1: and we're early producers of aluminum cookwear products, which is 519 00:35:03,960 --> 00:35:06,040 Speaker 1: something else I think we should come back and talk about. 520 00:35:06,040 --> 00:35:10,439 Speaker 1: Absolutely yea. Because of their quick adoption when it came 521 00:35:10,480 --> 00:35:14,080 Speaker 1: to manufacturing lighter cookwear items, they were able to buy 522 00:35:14,120 --> 00:35:18,520 Speaker 1: out Griswold and they were so successful that by the 523 00:35:18,600 --> 00:35:22,720 Speaker 1: early twentieth century their goods were available around the globe. 524 00:35:22,760 --> 00:35:28,040 Speaker 1: So also international listeners. Oh yeah, yeah, definitely m But yeah, 525 00:35:28,120 --> 00:35:33,200 Speaker 1: what about this mysterious third well that brings us to 526 00:35:33,360 --> 00:35:38,000 Speaker 1: Lodge Manufacturing, which is located in yes, Pittsburgh, Tennessee. I 527 00:35:38,040 --> 00:35:39,919 Speaker 1: think that's what the Listener did write in about because 528 00:35:39,960 --> 00:35:42,080 Speaker 1: I remember it was in Tennessee at that festival that 529 00:35:42,080 --> 00:35:46,759 Speaker 1: we met. And yes, this company is still going, which 530 00:35:46,800 --> 00:35:50,320 Speaker 1: makes it one of the oldest operating American cookwear manufacturers. 531 00:35:50,719 --> 00:35:53,560 Speaker 1: It's also still in the family. It was founded by 532 00:35:53,640 --> 00:35:57,759 Speaker 1: Joseph Lodge in They've been able to stay afloat through 533 00:35:57,920 --> 00:36:00,719 Speaker 1: tough times like the Great Depression and of sALS and 534 00:36:00,800 --> 00:36:05,320 Speaker 1: cast iron by selling things like garden gnomes and evolving 535 00:36:05,400 --> 00:36:10,840 Speaker 1: to making their cast iron skillets with an automated molding system. 536 00:36:11,000 --> 00:36:17,040 Speaker 1: I love that fascinating history. Really, I it will be 537 00:36:17,040 --> 00:36:20,319 Speaker 1: a treat when we talk about them. Yes, now I'm 538 00:36:20,360 --> 00:36:24,880 Speaker 1: wondering because you recently went to Lookout Mountain, right, Yeah, 539 00:36:25,520 --> 00:36:31,680 Speaker 1: and the gnomes. I'm wondering there's a connection. Oh no, yeah, 540 00:36:31,719 --> 00:36:33,800 Speaker 1: that's what I meant to say. Rock City. Yeah, we 541 00:36:33,880 --> 00:36:37,200 Speaker 1: gotta look into this. This is very important. Yeah, yeah, y'all, 542 00:36:37,280 --> 00:36:40,240 Speaker 1: I I saw rock City. Um, if you've ever driven 543 00:36:40,280 --> 00:36:44,080 Speaker 1: through through a certain stretch of the American South, you've 544 00:36:44,120 --> 00:36:46,920 Speaker 1: you've probably seen these signs Sea Rock City. And there 545 00:36:46,960 --> 00:36:50,880 Speaker 1: are some gnomes involved when you see it. And goodness, 546 00:36:50,920 --> 00:36:53,200 Speaker 1: my heck, and gracious I had not put that together 547 00:36:53,280 --> 00:36:57,480 Speaker 1: until you just said it. But back to cookware, Back 548 00:36:57,600 --> 00:37:02,880 Speaker 1: to cookware. In two thou Lodge Manufacturing started offering preseasoned 549 00:37:03,000 --> 00:37:07,000 Speaker 1: cast iron and in two thousand seven enameled cast iron products. 550 00:37:07,400 --> 00:37:11,480 Speaker 1: And apparently this in two thousand two, preseasoned cast iron 551 00:37:11,800 --> 00:37:14,880 Speaker 1: was an industry first. Um, it had never been done before, 552 00:37:15,120 --> 00:37:18,480 Speaker 1: and it's it's considered like industry standard at this point. 553 00:37:18,600 --> 00:37:23,800 Speaker 1: So wow. Yeah, it was also around this time, like 554 00:37:23,800 --> 00:37:26,520 Speaker 1: like early two thousand's that um kind of like like 555 00:37:26,560 --> 00:37:31,400 Speaker 1: retro revisited cookbooks focusing on cast iron cooking began to 556 00:37:31,440 --> 00:37:36,279 Speaker 1: appear in the United States. Um then around or so, 557 00:37:36,280 --> 00:37:38,400 Speaker 1: so like having had time to get the ball rolling 558 00:37:39,280 --> 00:37:41,160 Speaker 1: or so is when you start seeing articles popping up 559 00:37:41,320 --> 00:37:46,640 Speaker 1: about the cast iron revival. Huh yeah, I think that is. 560 00:37:46,800 --> 00:37:48,520 Speaker 1: I think that's around the time I got mine, although 561 00:37:48,600 --> 00:37:51,479 Speaker 1: mine was more related to that's also when I moved 562 00:37:51,520 --> 00:37:56,840 Speaker 1: to Atlanta around that okay, yeah, sure, um and uh 563 00:37:57,040 --> 00:38:00,799 Speaker 1: there was another big resurgence in uh in interesting cast 564 00:38:00,840 --> 00:38:04,160 Speaker 1: iron cookware during the pandemic shotdown, as you know, more 565 00:38:04,160 --> 00:38:09,480 Speaker 1: people were doing more home cooking. Uh and yeah, here 566 00:38:10,280 --> 00:38:12,960 Speaker 1: here we are today with too much advice about how 567 00:38:12,960 --> 00:38:16,160 Speaker 1: to season your cast iron cook wear. It could be 568 00:38:16,280 --> 00:38:20,560 Speaker 1: quite overwhelming because, like I said, and as you alluded to, 569 00:38:20,880 --> 00:38:24,560 Speaker 1: you can find articles that will give you the exact opposite, 570 00:38:24,840 --> 00:38:31,400 Speaker 1: so well meaning so much misinformation. Um yeah, uh and yeah, 571 00:38:31,920 --> 00:38:34,040 Speaker 1: I mean this is I feel like this is only 572 00:38:34,520 --> 00:38:38,120 Speaker 1: um no pun intended scratching the surface. Uh. There's there's 573 00:38:38,160 --> 00:38:41,040 Speaker 1: also you know, like we as always kind of focused 574 00:38:41,080 --> 00:38:46,040 Speaker 1: on the American industry in modern times. But um, but 575 00:38:46,200 --> 00:38:50,919 Speaker 1: of course, like like you know what's now China kind 576 00:38:50,920 --> 00:38:54,799 Speaker 1: of invented it, uh so, so there is a very 577 00:38:54,880 --> 00:38:58,120 Speaker 1: rich history of cast iron cookware over there and some 578 00:38:58,360 --> 00:39:01,600 Speaker 1: like really interesting so of the like best science articles 579 00:39:01,600 --> 00:39:06,759 Speaker 1: that I read, we're from China, and I would I 580 00:39:06,800 --> 00:39:09,719 Speaker 1: would love to um to be able to go to 581 00:39:09,800 --> 00:39:13,920 Speaker 1: there and talk to some people about it. Yeah, that 582 00:39:13,960 --> 00:39:18,759 Speaker 1: would be great, um, And yes, listeners from all over 583 00:39:19,800 --> 00:39:23,600 Speaker 1: I would love to hear from you about what you 584 00:39:23,600 --> 00:39:25,640 Speaker 1: know about cast iron, if you've got cast iron in 585 00:39:25,680 --> 00:39:29,680 Speaker 1: your history that's been passed down from generation to generation. Oh, 586 00:39:29,760 --> 00:39:33,759 Speaker 1: that'd be so cool. Yes, which, speaking of I think 587 00:39:33,800 --> 00:39:36,600 Speaker 1: that's what we have to say about cast iron for now. 588 00:39:37,920 --> 00:39:40,000 Speaker 1: But we do have some listener mail for you and 589 00:39:40,040 --> 00:39:41,520 Speaker 1: we're going to get into that as soon as we 590 00:39:41,560 --> 00:39:44,000 Speaker 1: get back from one more quick break forward from our sponsors, 591 00:39:52,840 --> 00:39:56,000 Speaker 1: and we're back. Thank you sponsored, Yes, thank you, we're 592 00:39:56,040 --> 00:40:06,880 Speaker 1: back with I really did love fighting with that frying 593 00:40:06,920 --> 00:40:13,280 Speaker 1: fan and Grown Outcross found out very satisfying. Yeah mmmmm, 594 00:40:13,520 --> 00:40:15,080 Speaker 1: I haven't thought about that game in a while. That's 595 00:40:15,120 --> 00:40:20,080 Speaker 1: a fun throwback in general, anytime that there's like a 596 00:40:20,160 --> 00:40:22,759 Speaker 1: like a cartoon like like hit with a frying pan 597 00:40:22,880 --> 00:40:25,320 Speaker 1: and maybe like the frying pan takes the takes the 598 00:40:25,400 --> 00:40:27,960 Speaker 1: mold of the person's face. It's always a good always 599 00:40:27,960 --> 00:40:32,879 Speaker 1: a good time. Yeah, it's it's solid and solid for sure. Oh. 600 00:40:32,960 --> 00:40:35,440 Speaker 1: So many of you have written in about souvenir spoons 601 00:40:35,440 --> 00:40:39,160 Speaker 1: and it's been great, So look forward to to a 602 00:40:39,200 --> 00:40:41,640 Speaker 1: bunch of those in the coming episodes. But here's one 603 00:40:41,680 --> 00:40:45,320 Speaker 1: from Debra. My husband and I collect World's Fair items. 604 00:40:45,680 --> 00:40:49,920 Speaker 1: Among the items collected are lots of spoons. They are 605 00:40:49,960 --> 00:40:52,360 Speaker 1: in bags and cases. I just took a few pictures 606 00:40:52,400 --> 00:40:54,080 Speaker 1: of the drawer there in so you could get an 607 00:40:54,120 --> 00:40:58,080 Speaker 1: idea of the commemorative marketing. Also, I purchased toddler slash 608 00:40:58,200 --> 00:41:01,200 Speaker 1: children spoons for the grandchildren at their home and ours. 609 00:41:01,400 --> 00:41:05,000 Speaker 1: The children's spoons almost always come with a fork. These 610 00:41:05,000 --> 00:41:07,560 Speaker 1: pictures are so cute, Like one of the spoons was 611 00:41:07,680 --> 00:41:12,160 Speaker 1: I think toy story themed and some of them like, 612 00:41:12,239 --> 00:41:18,080 Speaker 1: we're really pretty like ornate in the design. Um. Oh yeah, 613 00:41:18,239 --> 00:41:22,600 Speaker 1: they get they get real intricate, they do. Yeah. I 614 00:41:22,680 --> 00:41:26,880 Speaker 1: always always send photos. Oh thank you so much, Rebecca 615 00:41:26,920 --> 00:41:30,560 Speaker 1: wrote after hearing the listener Maile episode about noodle Coggle. 616 00:41:30,719 --> 00:41:32,680 Speaker 1: On a recent episode, I thought i'd send you my 617 00:41:32,719 --> 00:41:36,000 Speaker 1: family recipe This has butter, sour cream, and cottage cheese, 618 00:41:36,040 --> 00:41:39,359 Speaker 1: so it's dairy, not parrev uh. And then she gave 619 00:41:39,400 --> 00:41:42,040 Speaker 1: me a pronunciation guy, because I've always said it part 620 00:41:42,120 --> 00:41:45,879 Speaker 1: of a but it's par of Thank you rebacca. Please enjoy. 621 00:41:46,000 --> 00:41:49,440 Speaker 1: She continues, and actually I think kosher and hellel dietary 622 00:41:49,520 --> 00:41:51,959 Speaker 1: laws would be a good topic for an upcoming show. 623 00:41:53,280 --> 00:41:57,839 Speaker 1: So recipe is as follows uh, And this is for 624 00:41:58,040 --> 00:42:02,279 Speaker 1: Grandma Millie's noodle coggle. Uh. You start with a two 625 00:42:02,280 --> 00:42:05,480 Speaker 1: by nine by twelve baking pan uh and a three 626 00:42:05,960 --> 00:42:10,160 Speaker 1: seventy five degree oven, some wide egg noodles, sixteen ounces 627 00:42:10,440 --> 00:42:13,960 Speaker 1: four eggs, sixteen ounces of cottage cheese, eight ounces of 628 00:42:14,000 --> 00:42:16,359 Speaker 1: sour cream, half a cup that's a stick of butter, 629 00:42:16,760 --> 00:42:21,600 Speaker 1: melted and divided raisins, half a cup of quarter teaspoon 630 00:42:21,680 --> 00:42:24,960 Speaker 1: of baking soda optional, and a half a cup of 631 00:42:25,040 --> 00:42:28,600 Speaker 1: corn flake crumbs also optional. Also, I will say that's 632 00:42:28,600 --> 00:42:32,120 Speaker 1: so interesting. I've never had corn flate crumb on the top, 633 00:42:32,400 --> 00:42:35,480 Speaker 1: but I'm curious about it now. Anyway, continuing, Um, so 634 00:42:35,960 --> 00:42:39,239 Speaker 1: we're gonna preheat our oven to three degrees fahrenheit, cook 635 00:42:39,280 --> 00:42:41,600 Speaker 1: the noodles according to the package directions in a large 636 00:42:41,600 --> 00:42:44,399 Speaker 1: cooking pot. Drain thoroughly and put back in the pot. 637 00:42:45,320 --> 00:42:48,840 Speaker 1: Add your cottage cheese, your sour cream, your eggs, half 638 00:42:48,880 --> 00:42:52,600 Speaker 1: of the butter, and your optional baking soda to the noodles, 639 00:42:53,000 --> 00:42:56,880 Speaker 1: mixed thoroughly. Add raisins and mix again. Then pour into 640 00:42:56,960 --> 00:43:00,440 Speaker 1: your baking dish top with corn flake crumbs and drizzle 641 00:43:00,520 --> 00:43:06,440 Speaker 1: the remaining butter on top. Then bake at three to 642 00:43:06,560 --> 00:43:12,440 Speaker 1: sixty minutes. M yeah, oh yeah, other right, other, other 643 00:43:12,480 --> 00:43:15,480 Speaker 1: than the corn flight crumbs. That sounds like exactly like 644 00:43:15,520 --> 00:43:17,400 Speaker 1: the coggle that I grew up with, the noodle coogle, 645 00:43:17,440 --> 00:43:20,440 Speaker 1: like the sweetened noodle cogole. Maybe maybe with the addition 646 00:43:20,640 --> 00:43:23,880 Speaker 1: I always remind I always remember having some some cinnamon 647 00:43:23,880 --> 00:43:28,399 Speaker 1: in there somewhere. But yeah, I don't know. I love 648 00:43:28,920 --> 00:43:30,799 Speaker 1: I'm interested to try it, and you know, we love 649 00:43:30,840 --> 00:43:34,720 Speaker 1: when you send us recipes listeners. Oh yeah, I've discovered 650 00:43:34,760 --> 00:43:37,040 Speaker 1: a lot of a lot of winners thanks to you all. 651 00:43:37,160 --> 00:43:41,640 Speaker 1: So I'll have to oh yeah, absolutely, thank you, thank you. Yeah, 652 00:43:41,719 --> 00:43:43,799 Speaker 1: I'll I really will. Like I like, I know that 653 00:43:43,840 --> 00:43:46,840 Speaker 1: we keep talking about like some kind of crazy feast 654 00:43:46,880 --> 00:43:49,919 Speaker 1: that we're going to have, But but if you never 655 00:43:49,960 --> 00:43:52,360 Speaker 1: experienced like a good noodle Cookele, I really need to 656 00:43:53,120 --> 00:43:55,480 Speaker 1: really need to step step step up, step up to 657 00:43:55,520 --> 00:43:59,520 Speaker 1: the plate with my cogle. I'm so excited for this feast. 658 00:44:01,480 --> 00:44:04,560 Speaker 1: It's going to be fantastic, I think. But we're gonna 659 00:44:04,560 --> 00:44:07,600 Speaker 1: need two to three days of recovery after at least 660 00:44:07,840 --> 00:44:10,719 Speaker 1: at least a lot to take time off work. For sure. 661 00:44:10,760 --> 00:44:13,920 Speaker 1: We'll at our boss now. Yeah, like sorry, we have 662 00:44:14,040 --> 00:44:18,560 Speaker 1: to feast and then sleep. We have to feast, you understand. 663 00:44:18,840 --> 00:44:25,359 Speaker 1: As part of our Savor motto, it's a work retreat technically, yeah, yeah, 664 00:44:25,400 --> 00:44:29,600 Speaker 1: it's all for work indeed. Oh yeah, mm hmmm. Well, 665 00:44:30,600 --> 00:44:33,200 Speaker 1: thanks to both that those listeners for writing. If you 666 00:44:33,200 --> 00:44:34,680 Speaker 1: would like to write to us, we would love to 667 00:44:34,680 --> 00:44:36,799 Speaker 1: hear from you. Our email is hello at Savior pod 668 00:44:36,880 --> 00:44:39,680 Speaker 1: dot com. We're also on social media. You can find 669 00:44:39,760 --> 00:44:43,239 Speaker 1: us on Twitter, Instagram, and Facebook at saver pod and 670 00:44:43,280 --> 00:44:45,680 Speaker 1: we do hope to hear from you. Savor is production 671 00:44:45,719 --> 00:44:48,120 Speaker 1: of I Heart Radio four more podcasts my Heart Radio. 672 00:44:48,239 --> 00:44:50,640 Speaker 1: You can visit the I Heart Radio app, Apple Podcasts, 673 00:44:50,719 --> 00:44:53,279 Speaker 1: or wherever you listen to your favorite shows. Thanks as 674 00:44:53,320 --> 00:44:56,600 Speaker 1: always to our superproducers Dylan Fagin and Andrew Howard. Thanks 675 00:44:56,600 --> 00:44:58,200 Speaker 1: to you for listening, and we hope that lots more 676 00:44:58,239 --> 00:44:59,520 Speaker 1: good things are coming your way.