Channel Title: Cast Iron Chaos Channel Description: Amateur (because I'm not a professional) cast iron cook, newcomer to antique collecting (I collect vintage cookware to use in my kitchen, not just to display), and Chaos magician. I discovered cooking *and* mysticism at roughly the same time, which was why I decided to combine the two and follow the path of this strange hobby, which I simply call "cooking magic." Every so often I get the urge to make a video that, I hope, you will find entertaining and useful. <video> Easy Cast Iron Roasted Chicken Breasts Description: Mom did this all the time as we were growing up, though she usually used chicken thighs or leg quarters. Simply coat your chicken pieces with salt, pepper, and garlic powder; then roast them at 375°F until the internal temperature reaches 160°. Although if you are roasting dark meat, roast it until the temperature reaches 180°.  </video> <video> Cast Iron Scrambled Eggs Description: This is my favorite breakfast skillet, the Lodge Blacklock 10 inch skillet. People often say modern-day Lodge cast iron needs to be ground down to a smooth surface to cook something like scrambled eggs, but actually, all you need is patience. That, and the heat turned to no more than low-to-medium heat on your stovetop. After about 30 seconds, gently start scrambling your eggs, and that's it. The reason why eggs stick in cast iron, both modern day and vintage, is the heat is up too high. Simply take your time and gently scramble your eggs, and you can make this in any cast iron pan without having to waste time grinding down the surface. </video> <video> Chicken and Rice in a Cast Iron Fish Fryer Description: Chicken and rice, made in a Birmingham stove and range fish fryer. This is one of my favorite easy chicken dishes. Recipe: https://modemac.com/dutch-oven-chicken-and-rice </video> <video> Cast Iron Chili On A Chilly Night Description: It is a balmy 16°F, with snow coming down here in central New York. Tonight is definitely a night for chili. That’s why we made not one but two big batches of chili, in two cast-iron Dutch ovens. Both of these pots are from Lodge cast-iron. The first one is the original Lodge enamel cast-iron, which I have had in my kitchen for three years. The second one is the brand new Lodge USA enamel cast-iron Dutch oven. </video> <video> YouTube AI generated responses to my cooking video comments Description: There have been some comments posted to the scrambled egg short video I posted this morning, but when I looked at them I was rather shocked. That's because YouTube had generated some text responses, pre-made for me to post if I want. I'm impressed, or maybe even a little apprehensive, at how complex this A.I. generated text is becoming. </video> <video> Cast Iron Pizza Description: Because there's no such thing as too much pizza, at least on the Internet. </video> <video> Eggs Over Easy in a “rough” Lodge Cast Iron Skillet Description: The comments to yesterday's scrambled egg video asked me to make eggs over easy in a Lodge cast iron skillet. Sure! Here they are, cooked in a modern Lodge skillet with a "rough" surface. Warning: this video has plenty of metal scraping on iron sounds. </video> <video> Cast Iron Wednesday 01-15-2025: Pizza on a Wagner Griddle (Giveaway next week!) Description: Any excuse to practice my pizza is a good excuse, and so tonight it's pizza time once again on Cast Iron Wednesday! I'v ad some success using the "one hour pizza" method, which uses a secret ingredient (beer) in the dough to give it extra flavor. Which cast iron pan will be making this pizza? This time we'll be bringing out a pan we've seen recently, the new Wagner Ware modern-day cast iron griddle...which makes an excellent pizza pan as well as a griddle. We'll be taking another look at the Wagner griddle, especially because NEXT WEEK (January 22, 2025) we'll be having a giveaway contest, where the winner will receive this very same cast iron griddle! The giveaway is next week, rather than tonight, so that people will be aware of the contest a week in advance. The Wagner griddle has been the topic of discussion on this and other YouTube channels, and everyone in the YouTube Live chat is free to ask questions about this griddle, or about cast iron in general...and answer them, as well. Come on over to YouTube Live at 8:00 PM tonight, where I'll be hacking and coughing and dealing with a nasty head cold while preparing this pizza. (Fortunately, there's no one else in my home tonight.) Brian Lagerstrom's One Hour Pan Pizza: https://youtu.be/HWG4fF-7eC4?si=RbAd_QZPk89LToCc Cast Iron Chaos on Facebook: https://www.facebook.com/CastIronChaos Cast Iron Chaos on Instagram: https://www.instagram.com/ewmodemac/ </video> <video> Rasta Pasta (in a Cast Iron Pot) Description: New Year's Day, 2025: I've become close friends with a Jamaican family lately, and today they asked me to cook "Rasta pasta." This turned out to be a variation on chicken Alfredo, with bell peppers and a lot of Jamaican jerk seasoning added. It was easy to make, and the end result was spicy and very tasty! The recipe for this dish can be seen on my Web site, Cast Iron Chaos, at: https://modemac.com/rasta-pasta Cast Iron Chaos on Facebook: https://www.facebook.com/CastIronChaos Cast Iron Chaos on Instagram: https://www.instagram.com/ewmodemac/ MUSIC "Savannah Sunshine" by Dan Henig "Satisfaction Guaranteed" by Dan Lebowitz Courtesy YouTube Studio </video> <video> Miss Mobley makin’ biscuits Description: My cat, Miss Mobley, goes through her nightly routine before lying down for the evening.  </video> <video> Cast Iron Wednesday 01-08-2025: Lodge Enamel vs. Lodge USA Enamel Description: With the temperature at a balmy 12 degrees Fahrenheit here in central New York, it's definitely time to make chili. And that's a good excuse to bring out two enameled cast iron pots from Lodge Cast Iron, and make a double batch of chili: A Lodge enameled dutch oven from 2021, and the new Lodge USA Enamel dutch oven from 2024. We'll look at both of these pots and see if we can determine any real differences between the $75 enamel dutch oven, versus the $350 dutch oven. Best of all, of course, we'll be making lots of chili on this chilly evening! Come and visit us on YouTube Live tonight at 8:00 PM Eastern time, where we'll have some fun chatting about cast iron...and keeping warm. Cast Iron Chaos on Facebook: https://www.facebook.com/CastIronChaos Cast Iron Chaos on Instagram: https://www.instagram.com/ewmodemac/ </video> <video> How To Cook Frozen Shrimp in Cast Iron Description: We're cooking this frozen shrimp by placing a cast iron pan into the oven and heating it to 450 degrees. We run the frozen shrimp under cold water, just enough so we can break it apart into pieces. Now we mix in cajun seasoning, a little bit of olive oil, then more seasoning. Then we dump it into the screaming hot pan, and spread it out as best as we can. Into the oven it goes for only 10 minutes. There's still a lot of liquid in the pan and we have to drain it. And here is our shrimp, from frozen to cooked in about fifteen minutes. </video> <video> Slicing Bacon Description: </video> <video> Breakfast Hash in a Lodge Cast Iron Wok Description: January 18, 2025: This morning we took out the Lodge Cast Iron 14-inch wok and made one of my favorite stir fry dishes for breakfast, which I call "Chaos hash." This month marks the fourteen year anniversary of owning and using the Lodge cast iron wok, on a weekly basis. This pan is one of the most used in my kitchen, and I highly recommend a thick and heavy cast iron wok for anyone who has a cheap stove (like many folks today). You can do a great stir fry with this heavy duty cast iron pan. The recipe for this dish can be seen on my Web site, Cast Iron Chaos, at: https://www.modemac.com/chaotic-spinach-hash/ Cast Iron Chaos on Facebook: https://www.facebook.com/CastIronChaos Cast Iron Chaos on Instagram: https://www.instagram.com/ewmodemac/ </video> <video> This Forgotten Antique May Be In Your Kitchen Right Now Description: If you have an old frying pan in your kitchen that looks like this, I'm not going to say it's extremely valuable or worth a lot of money. However, it's a genuine American antique from the later 19th century, or possibly the early 20th century, that has been mostly forgotten...even though it deserves a mention, and a place in your kitchen. </video>

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Description

Amateur (because I'm not a professional) cast iron cook, newcomer to antique collecting (I collect vintage cookware to use in my kitchen, not just to display), and Chaos magician. I discovered cooking *and* mysticism at roughly the same time, which was why I decided to combine the two and follow the path of this strange hobby, which I simply call "cooking magic." Every so often I get the urge to make a video that, I hope, you will find entertaining and useful.

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