The Complete CAST IRON COOKING Video — cook + care for cast iron pans + homestead recipes

The Complete CAST IRON COOKING Video — cook + care for cast iron pans + homestead recipes

HERE IT IS! The COMPLETE cast iron cooking video –with cooking and caring for cast iron pans, what is seasoning, Lodge vs vintage, and homestead recipes.


0:45 WHY we use CAST IRON part 1
2:20 Main dish cooking demonstration (shepherd’s pie)
4:25 Caring for cast iron
5:05 What is seasoning?
5:53 Daily cleaning routine
8:55 Baking demonstration (loaf and rolls)
10:18 WHY we use CAST IRON off the grid
12:26 a tour of our CAST IRON — what we use and why
13:35 Lodge pans vs vintage pans
16:30 Can you use metal utensils?
17:35 WHY we use CAST IRON part 3
19:25 Nick’s cooking demo (cinnamon rolls)
21:36 Things to avoid
Thanks for watching!

Shepherd’s Pie:

potatoes — 2 lbs
1 egg
1/2 cup milk
2 Tbsp butter
salt and pepper

4 Tbsp butter
1 onion, chopped
2 carrots, chopped
1 to 1 1/2 lbs ground beef

2 Tbsp tomato paste
2 garlic cloves, chopped
1/2 tsp thyme

2 Tbsp flour
1 1/2 cups chicken broth
2 tsp Worcestshire sauce

1 cup frozen or canned peas
salt and pepper

Peel and cook potatoes in water, drain. Mash with egg, milk, two Tbsp butter and salt and pepper. Set aside.

Heat pan. Add butter and heat until melted. Add onion and carrots and cook until slightly soft. Add meat and cook until browned. Add tomato paste, garlic and thyme and stir. Add flour and stir. Add broth and Worcestshire. Simmer until thickened. Turn off heat and add peas and salt and pepper.

Spread your prepared mashed potatoes over the top, smooth with spatula. Move whole dish to broiler and broil for 5 minutes or until top is golden.


For the bread dough you’ll have to see the old video here. We’ll redo the recipe in the house one of these days. 🙂

Bread video:

Cinnamon rolls:

(Nick rarely uses measurements. Sorry.)

Roll out dough into rectangular shape, about 1/4 inch thick. Spread with a thick layer of room temperature butter. Shake on cinnamon/sugar mixture.

(We make our cinnamon/sugar at a 1:2.5 ratio, one part cinnamon to 2 and a half parts sugar.)

Roll tightly from one long side and pinch together. Cut a piece of strong thread and wrap it around the roll, pulling it through to cut the roll into rounds. Place rounds in greased cast iron. Let rise 20 minutes or more. Bake at 350 for 20 minutes.

When the rolls come out of the oven, prepare a glaze with powdered sugar and just enough milk to make it liquid and smooth. Drizzle over cinnamon rolls. We use just a little bit of glaze for weekday breakfast cinnamon rolls, and a lot when we’re making a video or celebrating something special.



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