Alvin has committed a crime by not letting us hear the sizzle of the pan
@AboutToEat
2 жыл бұрын
Stay tuned for a Shorts video featuring the sizzle in question!
@megamrsoftee
2 жыл бұрын
or hear some "alvin sounds"
@pyrotechnologist1
2 жыл бұрын
He didn't even make bacon in it... Or give it a proper seasoning...
@addy5572
2 жыл бұрын
@@AboutToEat yay…. Shorts… 🙄
@melilla32
2 жыл бұрын
he said the size.. 10 inch pan
@kimchithatisnicelyfermente4627
2 жыл бұрын
$160 dollar cast iron seems great! But after all, I still love my old cast iron. I think it is just as capable but it also feels like a huge piece of memory~~
@khallman75
2 жыл бұрын
Wait until he finds out there are 12" cast iron skillets 🤣
@shawnfleming1330
Жыл бұрын
Hot water hot pan and the soft side of a sponge or rag comes clean. Dry on burner and light oil Everytime you use it. But hot pan hot water gets everything off!
@harrykchen
2 жыл бұрын
Love that shibata bunka😃
@tasadem20
2 жыл бұрын
I think paying $150-200 for enamel cast iron pan such as Le Creuset is worth it, as the seasoning is not getting better as you use. So you'd be better off buying a pan that is high quality but I don't think it is worth it for the cast iron pan as there is not much difference between Lodge pan and Smithey pan. I was going to get this pan as the surface of the pan is more even compare to Lodge and it may create uneven searing sometimes but I also realized that Smithey also not considerably superior for browning as your burger buns have uneven browning. But I also understand people who'd buy this pan over Lodge. You don't buy things over functionality all the time. Otherwise we'd all drive the same model car, use the same model phone and wear the same model shoes.
@newjewel
2 жыл бұрын
guys i have a crush on alvin
@rebeccahenderson9065
2 жыл бұрын
I really appreciate your transparency in telling us that ATE paid for the pan and that you all receive compensation if the viewers purchase it. It gets frustrating sometimes to watch videos with products like these and not know what the motives are, so thank you for letting us know!
@andyking957
2 жыл бұрын
KZitem is firmly build about the US-american concept of "making money" so why you demand something widely out of this busines model? If there is any fault, ist not to be blamed to contibutors.
@menelikiii5004
2 жыл бұрын
@@andyking957 So ef ethics basically
@garrahan90
2 жыл бұрын
@@menelikiii5004 yea
@iceesoicy
2 жыл бұрын
I thought he said that the company who made the cast iron skillet paid it and they, the ATE team, will be given a commission for every purchase of the product with the link in the description. idunno, that's what i understood. but yeah , looooove the transparency
@TheDeathmail
2 жыл бұрын
@@andyking957 Normally, they actually do tell us if it was sponsored or if they got the item for free... That's common courtesy and legally required.... you basically have to admit if it's an ad or not...
@stephgilliam
2 жыл бұрын
My favorite cast iron was an antique when I bought it and has served me well for many years. If you plan to use the same cast iron pan your whole life, I don't think $160 is too much to pay, but my $10 one has been going strong with no signs of stopping for decades. I wouldn't judge someone for spending a lot on a tool they'll use for decades, that's all I'm saying.
@corecanarias
2 жыл бұрын
Came here to check if someone realised this is an antique one, which to me feel closer to a carbon steel pan. I think in general the lack of texture makes it more non stick but on the other hand the seasoning is more delicate specially at the beginning. Anyway it's beautiful
@esalenchik
2 жыл бұрын
@@corecanarias How is that brand new pan out of the box, ‘antique’? I no I’m understanding your comment…
@priestesslucy3299
2 жыл бұрын
@@esalenchik maybe its manufacturered the old school way? Standard modern cast iron has a lot more texture and is a lot harder to season to the point of nonstick
@gary7vn
2 жыл бұрын
@@priestesslucy3299 Seasoning a pan, any pan, is easy.
@facebag666
2 жыл бұрын
@@corecanarias smitheys aren't vintage like griswolds or wagner ware pans. just in the same high quality bracket which is rare for a new pan.
@dan.nguyen
2 жыл бұрын
I use the salt cleaning method as well, but something that I learned from a chef friend is when you're ready to clean, you heat the pan back up on the stove then add a bit of salt (and oil if the pan is fairly dry), then use a paper towel or something similar to clean the pan while it's hot with the oil & salt abrasive mixture. Heating the pan before cleaning makes it a bit easier to remove any stuck bits & pieces.
@AboutToEat
2 жыл бұрын
TIL!
@DarkkestNite
2 жыл бұрын
and if it isn't cast-iron - get it a bit warm (or, even better, get it while it's still warm), then wipe out with a damp paper towel. makes washing with soap much easier.
@pgl0897
2 жыл бұрын
I find the whole paper towel thing just leaves a layer of paper fluff all over my pan.
@scouthanamura2380
2 жыл бұрын
bandanas are a common and reusable lint-free cloth for cast irons. also, wok brushes!!!
@gary7vn
2 жыл бұрын
@@AboutToEat Just use a regular pad.
@DarthornX
2 жыл бұрын
only real takeaway I got was you enjoyed the larger pan diameter. Could you also not get a larger cast iron in the same brand you already have? probably cost $40 instead of $25
@TheDeathmail
2 жыл бұрын
No, the real take away was that he preferred the looks of this cast iron over the regular one... for a bigger size, you can still buy cheap options... the size has little to do with the price... Cheap cast iron is not made pretty, but it's easy to create, which makes it cheap. To make it look better, it takes way more work.... but that work doesn't improve the performance... Cast iron is the best for cost to performance ratio because of how easy the basic cast iron pan is to make....
@fraucarrar2812
2 жыл бұрын
I couldn't stop thinking the exact same thing
@sarahw9385
2 жыл бұрын
Exactly
@RikiRaccoon
2 жыл бұрын
@@TheDeathmail the pretty aspects that.. .the food is almost always covering?
@somefishhere
2 жыл бұрын
I mean his takeaway at the end is that no, he wouldn't get it for himself but he would get it as a gift for someone else
@pumpkingamebox
2 жыл бұрын
So, they gave you a product for free to review. And purchases from that company with your link will deal you money? Yet it’s not a sponsor? How else can you define a sponsor? Lol.
@MohammedAlhameli-hi6kn
5 ай бұрын
Sponsor is really like a normal sponsor you find from other youtubers.
@MrJakob49
5 ай бұрын
@@MohammedAlhameli-hi6knlol what?
@nikkoa.3639
5 ай бұрын
Sponsors usually pay while sending the merchandise.
@leannelu8792
5 ай бұрын
It’s not really a sponsor. More just an affiliate link. He wasn’t paid to do this video but he will earn money if you buy the product using his links. Athletes get sponsored to wear branded clothing. They don’t go out of their way to beg you to buy the product using their discount code. Their celebrity and following will do that alone.
@pumpkingamebox
5 ай бұрын
@@leannelu8792 read above
@louisenich
2 жыл бұрын
Great vid but this should probably be renamed “using a cast iron for 5 days”. I was so surprised when you said you’d only be using it once a week…
@bigskybob
2 жыл бұрын
Thank you!!! “I used it a few times over the course of a month” would have been a better title.
@Grunk369
2 жыл бұрын
@@bigskybob that doesn’t get views
@usmcplu
2 жыл бұрын
Maybe he did, but for brevity's sake, it was reduced down to the 5 key dishes cooked over a 30 day period.
@louisenich
2 жыл бұрын
@@usmcplu works both ways, he cooked 5 dishes over five days. It doesn’t really matter if he’s had the pan for 30 ya know, brevity and logic says 5 days.
@kryptonitetime
2 жыл бұрын
Just so you know, if a dutch baby is pudding-y that probably means it’s undercooked. My guess is that since you did 50% more batter even though the area of your pan is actually less than the combined area of two 6” pans, your baby was too thick and therefore not able to cook properly. The sign of a good Dutch baby is that it will puff up really really high (and invariably collapse before you can eat them. Seriously it happens every time). Other than that, great vid!
@BlazeOrangeDeer
2 жыл бұрын
A 10 inch pan has 39% more area than two 6 inch pans, so the 50% increase was only a bit too much
@rhubarbarian723
2 жыл бұрын
Agreed! When you mentioned a bread-pudding-like texture I was curious what went wrong. It looked very thick on the bottom too, so I agree here it's probably underdone. In my experience, they're basically just like large Yorkshire puddings (you noticed how they're made the same too!) , and puff up with the same intensity. The butter and pan may not have been hot enough for it to quickly puff? Or maybe the sheer volume of batter made it cool down more than it would've with less. Shrug! I'd be interested to see more goes of this! I really like Dutch baby pancakes and it's interesting to see people do fun things with them.
@heideturner4113
2 жыл бұрын
I also think the use of a food processer would impact the structure of the batter.
@Yuri-ok7jv
2 жыл бұрын
@@heideturner4113 I've tried hand mixed batter and blender mixed batter, and they puffed the same. The dutch baby on the video just looks undercooked (low raise, moisture on top and in the middle). Ragusea mentiones that you shouldnt open the oven while cooking cause of all the steam you let out. Also he mentiones that cheese might affect the amount of puff you get. Maybe it is the case. Also the sheer amount of butter seems excessive.
@joshdaniels2363
2 жыл бұрын
$135 is an awful lot of extra money to spend on something whose only advantage is "it looks nicer." Your pans are, at the end of the day, tools. How they look should always be secondary to how they perform.
@janaepting8940
2 жыл бұрын
I do agree p, but I think for food bloggers this may be different. If you rely on pretty photos than this may be important to you.
@unfrgtblmemoriez
2 жыл бұрын
A cast iron does cook differently, more evenly but if its not a priority, it isnt worth it for sure
@VaderHater1993
2 жыл бұрын
It does make a difference as a serving plate though no? Not sure that’s worth the extra $135 haha
@Knitspin
2 жыл бұрын
@@unfrgtblmemoriez You can get a good cast iron pan for far less than $135.
@dandanthedandan7558
2 жыл бұрын
Personally, I think this would make an amazing gift for a friend who is passionate about cooking (if you can afford it). The experience of cooking Will not only be heightened by better aesthetics but also the memories that someone bought you an expensive tool that you will treasure.
@suzikim7770
2 жыл бұрын
I really appreciated Alvin's honesty when he said NO he would not pay $160 of his own money for a cast iron pan.
@hxhdfjifzirstc894
2 жыл бұрын
I think we all new that the pan isn't worth $160 for most people. You can get EIGHT Lodge brand 10 inch skillets for the price of one Smithey. And in the end, it's still just a cast iron pan. Is anybody really going think too hard between buying a $30,000 blue Toyota, compared to a $240,000 green Toyota of the same model? It only makes sense if money is no object and you really like green.
@jasondeblou6226
2 жыл бұрын
we all know thats a lie to make himse;f appear more humble
@j.a.1785
Жыл бұрын
@@hxhdfjifzirstc894I have cooked with Lodges for over 30 years, a Smithy or a Field Skillet are more like a Cadillac, not a different cored Toyota, where Lodge is the Toyota. To me, they are very worth it as I enjoy cooking on them and cleaning them more than my mass produced Lodges.
@noimportance276
2 жыл бұрын
Seasoning is actually a polymerization process, where the oil forms a bio-plastic. There is a lot of discussion on what oil and temperature combinations are optimal (flaxseed and grapeseed being my favorites) - but many thin layers are better than one thick layer by far. The pan can be too cold or too hot, which results in failed polymerization or just burned oil. When done correctly, this bio-plastic makes a non-stick coating through its material properties and by filling the pores of the metal pan surface.
@SM80FG
Жыл бұрын
Hello. What temp do you set your oven at with flaxseed oil? It' has a low smoke point, yes? Does the temp need to be above the smoke point to trigger the chemical reaction/transformation to create this "bio-plastic"? Or does the smoke mean it's burning? Have seen many opinions on this and trying to figure out the best way to proceed. Thanks.
@noimportance276
Жыл бұрын
@@SM80FG I season at 500 F for around an hour and have found thin layers, pre-heating, and cooling between layers to be more significant. Stripping the pan, cleaning it carefully, and setting it upside-down in the oven helps too. Really, you have to avoid altogether destroying the polymer layers (which is much harder to burn); wiping will remove the small amount of carbonized oil. The reaction will happen over time even if left out at room temperature - the heat makes it take minutes instead of days.
@echung168
2 жыл бұрын
The honesty feedback is excellent. It did looked like a great pan, and if you have the extra money that one is willing to spend on it, I'm sure they will. The honesty and transparency across the whole video is amazing to see. I doubt the company will like it, but the honesty feedback is great for the company to possibly implement further changes or study on their products. I've actually wanted to get a cast iron pan to play around with but I'm always sketched out at different brands. Thanks for letting us know which one you're using, it gives me an ease of mind of what pan to look for.
@bl6628
2 жыл бұрын
Buy a cheap one, keep it clean, season it after every use and you'll be happy.
@pumpkingamebox
2 жыл бұрын
For 160 bucks?! I’d rather buy enameled glass, lol.
@catyatzee4143
Жыл бұрын
@@pumpkingamebox enamel cracks and breaks eventually and then you have glass in your food :D
@DrBojangles007
Жыл бұрын
@@pumpkingamebox it's a reasonable price to pay for a hand made item that will last you a lifetime and be able to be handed down as an heirloom.
@pumpkingamebox
Жыл бұрын
@@DrBojangles007 It isn’t a fair price when you research how much cast iron heirlooms usually cost. Bro, you got scammed by capitalism. “It’s expensive so it must be good” when a shop across the street sells literally the same thing for 30$. Remember, cast iron is cheap. This company is artificially inflating the price just cause of aesthetics. And if you worry about the aesthetics of your tools instead of aesthetics of your art. Man, I’m disappointed.
@PaceYourself
2 жыл бұрын
So wait in thirty days he cooked with it fiveish times? That makes the video title feel misleading to me. I'd expect thirty days to mean at least once a day, if not breakfast/dinner.
@shuhao2817
2 жыл бұрын
same! I was expecting something like what inga did with that expensive toaster thingy. she did so much with it. still love Alvin though!
@WaaluigiBoard
2 жыл бұрын
Do you use your own cast iron that often? This aligns with my normal life use of a cast iron. I think he just used it over 30 days of his life as he would his $25 one. I think it’s better this way as it’s a review centered around normal life rather than basing his life around the pan
@PaceYourself
2 жыл бұрын
@@WaaluigiBoard I tend to use one of my three cast irons whenever I'm in the kitchen. I do see your point, but again the implicit expectations in a title like "testing a cast iron five times" are much different than "for thirty days".
@WaaluigiBoard
2 жыл бұрын
@@PaceYourself can’t argue with you there.
@gypsy9762
2 жыл бұрын
Im from South Africa, and my grandmother taught me the oven method, is very easy to be honest After you oiled the cast iron, stick it into the oven and let it "bake" dry essentially at 180°C (not sure what that is in °F) Takes a while but very full proof. Also when storing it, you have to ball up news paper and place it into the pan. Not sure why but keeps very well in that sense
@philippciunis
2 жыл бұрын
*fool proof I also like that method, i use higher temperature tho :)
@cygnia
2 жыл бұрын
I do the oven method too after I read about it in Cooks Illustrated.
@beddytear6112
2 жыл бұрын
For how long?
@cygnia
2 жыл бұрын
@@beddytear6112 an hour
@MaruskaStarshaya
2 жыл бұрын
better use parchment paper instead of a news paper, because news paper has ink on it which is toxic if it touches food products or kitchen utensils. Be safe.
@dom_smth9
2 жыл бұрын
I’m so glad you have such an honest review on this! It’s rare to see actual opinions on gifted products, was a bit concerned at the start, but another great video!
@hannahsuckle4974
2 жыл бұрын
You cooked more because of the size, so buy a bigger cheaper pan.
@JacksonWalter735
2 жыл бұрын
Yeah he didn't do a really good job of explaining the benefits of this skillet or the difference between a Smithey vs a standard Lodge.
@celitacantrill10
2 жыл бұрын
Cast iron is cast iron. You can reseason it with oil takes a moment. I love my cast iron, been used for 50 years.
@saadiaandaleeb8385
2 жыл бұрын
Alvin is like Bob Ross. His voice is really really soothing and it feels just like watching Bob Ross but instead of painting, its cooking which is a foodie's dream come true.
@MEN101
2 жыл бұрын
Why are you seasoning an enameled cast iron pan??
@aprilianindy3200
2 жыл бұрын
15:09 Sub says mast*rb*t*d strawberries 💀
@fireflieer2422
2 жыл бұрын
yeah, someone please change the auto generated subs
@devilinside1396
2 жыл бұрын
My oldest and most used cast iron was made on July 28th 1867, was free, and I love this video about using them!
@michellekennedy4426
2 жыл бұрын
That's so cool,how do you have a cast iron from 1867??
@Aretemc
2 жыл бұрын
@@michellekennedy4426 I don't have one that old, mine's from the late 1910s, but I'm guessing they figured out the same way I did: the maker's marks on the back. The company that made it might have been in existence for only a few years, or it has a series mark that was only used for a few years, or layout of the marks was used one year only. There's collector guides online that give timelines for some of the major and niche brands that exist. If you have one you inherited or bought a vintage one, just start googling the marks on the back.
@devilinside1396
2 жыл бұрын
@@michellekennedy4426 found it at my hubby's job, they were getting rid of it, so bonus! ..we own many but that's the oldest, I love cooking with pots or anything cast iron 😊 my grandma in Tennessee had older ones from the family but sadly I didn't get any when she passed, I didn't realize how cool they were
@devilinside1396
2 жыл бұрын
@@Aretemc exactly, and if you scrub them down to the base you will be able to read it
@devilinside1396
2 жыл бұрын
@@michellekennedy4426 imagine, that was just after the civil war right, amazing..keep your eyes open and you can find them at goodwill or garage sales etc
@radiodread
2 жыл бұрын
I'm usually not into product review videos where the product was given for free. Having said that, I liked the honesty you had here, Alvin, and how you - against my expectations - said that you wouldn't have paid $160 for this cast iron in lieu of using the one you had which cost $25. That it didn't make _that_ much of a difference. Most of the time with videos like this, people tend to praise the product to the skies because it's a product review, after all, and they received the product for free. Which is why I, and probably many others, don't like these kinds of videos for the most part. But, again, I appreciate the honesty, and am always up for watching a cooking video. (Why else would I be subscribed?)
@keizee107
2 жыл бұрын
It goes two ways sometimes. The customer might want to justify the sunk cost of the pan and thus would convince themselves that it is a good pan
@hxhdfjifzirstc894
2 жыл бұрын
Good point. How often do you see a review and the person says the item just isn't worth the price, compared to cheaper options? Let alone when they got it for free. It looks like a very nice pan, but lets be honest. You can get EIGHT Lodge brand 10 inch skillets delivered to your door on Amazon, for the price of ONE of these pans. It's a no brainer which one is the better deal. Lodge - $20.
@philandros3195
2 жыл бұрын
I dislike how the "second question" is posed, implying it has many features that a normal (low cost) cast iron pan doesn't have - while not stating any of these "features".
@harambeexpress
2 жыл бұрын
I guess the features were mostly just size and style.
@frankkolton1780
2 жыл бұрын
Just a plain old Lodge 12" costs $25 and they work perfectly. You're also better off with a pan that isn't polished, you want the slight texture, it help keeps the seasoning base in place. The seasoning is just burnt on oils that builds up with use, especially when browning fatty meats at high temperatures. My two pans have a very polished appearance, but that's from seasoning build up over the years. They clean up with ease, I no longer worry about losing the seasoning (if you ever tried to clean up a well used aluminum sheet pan that is used for browning bones for stock, you know that it's almost impossible to get the baked on grease off with any thing less than a steel scouring pad and lots of scrubbing), I use tap hot water, soap, a scrubby sponge, and minimal effort, everything comes right off my skillets. As an added bonus, no one dares to insult your cooking while you have a cast iron skillet in your hand
@hxhdfjifzirstc894
2 жыл бұрын
You can clean aluminum sheet pans with oven cleaner. Spray it on for 15 minutes, then wipe if off and rise with soapy water to get rid of the leftovers. Back to new again.
@shahram72
7 ай бұрын
Agreed, the best is Lodge. There is no real reason to spend a penny more.
@SL-vs7fs
2 жыл бұрын
Alvin, get a 10” Lodge, and it will feel more efficient. That’s not a featured of a $160 pan
@passiveagressive4983
2 жыл бұрын
Exactly . Mine cost $30
@ethang7242
2 жыл бұрын
He has one that he’s had for like 10 years
@SL-vs7fs
2 жыл бұрын
@@ethang7242 9”, not 10”. That’s 23% bigger.
@ethang7242
2 жыл бұрын
@@SL-vs7fs lmao watch their “3 ways we use cast iron” video. He has a 10” lodge. It’s 100% fact
@SL-vs7fs
2 жыл бұрын
@@ethang7242 Did you watch this video? Just going by what he says at 9:30. You are right about the other video. He says 10” there. What I want to bet on is if you are still going to lean into your “100% fact” :-).
@himemiya
2 жыл бұрын
umm yall might wanna double check the closed captions for the macerated strawberries lol
@BBaaaaa
2 жыл бұрын
Yeah, found several mistakes on those captions but the strawberries got me lol
@MrFreeGman
2 жыл бұрын
You're using way to much oil for the seasoning. Even the second time around. Think of it like applying multiple layers of paint to a car. You want to go as thin as possible and let the layers build on each other. Otherwise you end up with a sticky, chunky mess. Usually what I do is apply the oil evenly, then try to wipe as much as I can off with a cotton towel. It will look almost dry with a very slight shine, but the oil still gets deep into the pores of the steel which is the important part. Repeat 3-4 times and you're good. With this method I've only ever had to re-season my cast iron pan once in the past 4 years and it's as non-stick as any teflon I've ever used (though I do cook bacon on it at least once a week which helps rejuvenate the seasoning).
@FR-oz9px
2 жыл бұрын
What I don’t like about cheap pans is their rough surface. It’s annoying when you want to season it, but the pan shreds your paper towel. I want to enjoy using a thing that’s supposed to last more than a lifetime.
@shannijones4587
2 жыл бұрын
You can sand the interior of your pan and re-season it. It works like a charm.
@BloodSprite-tan
2 жыл бұрын
if you use the pan long enough it'll get smoother from use. I do prefer machined cast iron though. it is just better.
@JacksonWalter735
2 жыл бұрын
You're pushing down way too hard if your paper towel is shredding while you're applying oil during the seasoning process. You can always use a lint free cloth/rag as well. It's what I use and those work great.
@Techie1224
2 жыл бұрын
keep seasoning it and it will be smoother and oil will make a layer over a layer
@SilvaDreams
2 жыл бұрын
That is actually a good thing when seasoning (to a degree) because a really smooth pan isn't going to let that seasoning hold on
@Gadgetmaster101
2 жыл бұрын
i've been using a $30 lodge 12 inch cast iron and its delightful.
@hxhdfjifzirstc894
2 жыл бұрын
The 10 inch Lodge is only $20 on Amazon.
@johnagen3688
2 жыл бұрын
Me too! Love lodge! Lodge rocks!
@randomtology
2 жыл бұрын
I really appreciate this honest review. I completely agree with Alvin's assessment that it's probably best as a gift to someone else than to go out and buy it. A good quality cast iron can last for actual decades, so they make an excellent wedding gift. But are they something you need to drop triple digits on? Nah, not really.
@bobdole7292
7 ай бұрын
the $20 on amazon does 95% of what this does. this one is just prettier
@franmidi
2 жыл бұрын
That "satin finish" can be obtained with lots grinding & sanding. I have Lodge Cast Iron skillets & roasters. I used Avanti Pro sanding disks. It took about 3 days of work, but the Lodge skillet had an almost mirror-like finish. I seasoned it 3 times using flax seed oil. It's much easier to use. Nothing sticks to the bottom but the sides aren't as polished, so stuff sometimes sticks, but it's easy to clean....
@dkidl2000
2 жыл бұрын
I did that too, but after a year of a lot of use its turned black like my other cast iron skillets
@fryloc359
2 жыл бұрын
How well did the flax seed oil hold up? I tried it but it flakes off. Ive heard that happens to others too.
@Joe-dd5fi
2 жыл бұрын
Jesus Christ you ruined that pan lmao
@franmidi
2 жыл бұрын
@@Joe-dd5fi You can do better?
@Joe-dd5fi
2 жыл бұрын
@@franmidi you took away the chemical and structural composition of what made that cast iron actually cast iron by sanding it.
@michaeldonnan6767
2 жыл бұрын
$160 comes and goes really easily in all our lives. A speeding ticket, a nice dinner, theater tickets, a blown tire, ect. A week or two later you don't miss the money at all and you barely remember what it was spent on. This $160 gives you a better cooking experience for the rest of your life. Seems like money well spent.
@KimoKimochii
9 ай бұрын
his point is the $160 pan doesn’t give a better cooking experience than a $20 pan did you even watch the video, but getting it as a gift and knowing it’s expensive is in itself an experience and pleasure to use
@michaeldonnan6767
9 ай бұрын
@@KimoKimochii Yes, I watched the whole video. You must have missed the part where he talked about using it to serve the food because of the superior esthetics of the pan. That means better functionality and a better overall experience.
@KimoKimochii
9 ай бұрын
@@michaeldonnan6767 Aesthetics is not functional mate 😂
@michaeldonnan6767
9 ай бұрын
@@KimoKimochii If it allows you to serve it in the pan rather than transfer it to a platter that is additional functionality.
@KimoKimochii
9 ай бұрын
@@michaeldonnan6767 and the $20 pan you can’t? you must be trolling
@RobbieRobski
2 жыл бұрын
This video doesa good job of showing off cast iron, but all of the"issues" this pan "solves" over his $25 pan are actually fixed with re-seasoning and getting a bigger pan.
@hxhdfjifzirstc894
2 жыл бұрын
A Lodge 10 inch skillet is actually $20 delivered, on Amazon. He bought a more expensive 9 inch skillet. That's not a problem, it's a poor decision. Personally, I bought a Lodge skillet at Goodwill for $10. You're going to have to clean and reseason a skillet after you get it dirty, anyway. You might as well pay half price for a used one. A new one is only new until you use it the first time.
@markgleason1038
2 жыл бұрын
I own a Lodge pan (Bought directly from the manufacturer's site to support the company better), and I love it. I cook with it 4-6 days a week. One thing that IMMEDIATELY struck me, and WASN'T mentioned in the video, is that the demonstrated Smithey pan has a POLISHED INTERIOR. This is like some of the highly sought-after Griswold or Wagner vintage pans, and two Wagner pans my partner and I inherited are ALSO polished smooth. The lodge pan I have works wonderfully, but doesn't have the polished interior, so I have to clean it intensely every time I cook with it. After doing some research, I've learned that THAT is the reason why the classic pans are so prized, and I'm betting the extra effort that Smithey puts into making the interior smooth both contributes to the easier cleaning/scraping, as well as the higher price.
@hxhdfjifzirstc894
2 жыл бұрын
The Lodge is $20. That means you can get EIGHT of them for the price of the Smithey. It's a no brainer, unless you're a millionaire.
@lespetitszoiseaux3774
2 жыл бұрын
just checked amazon reviews for a lodge pan, some buyers have sanded it to make it smoother
@celitacantrill10
2 жыл бұрын
For sticky pans, add an inch of water and put on the stove for a couple minutes. Cleans beautifully.
@jamesc8259
2 жыл бұрын
Yup! Works great with pots too. Just boils some water in them
@kaemincha
2 жыл бұрын
My mom taught me that trick! So useful.
@kimchithatisnicelyfermente4627
2 жыл бұрын
Thanks for the trick. I might try when it happened.
@hxhdfjifzirstc894
2 жыл бұрын
Boiling water is also great for cleaning other greasy/dirty stuff like stove tops. But you need a heat proof rubber glove. Just dunk a rag into the boiling water with a gloved hand and use it to wipe away grease/wax/scum, etc. You can add soap to the water, too.
@j0j0kay
7 ай бұрын
soap.
@littlsuprstr
2 жыл бұрын
now that induction is going to take over kitchen stoves we should move towards cast iron and steel pans.
@ZUCChinishrIMP
2 жыл бұрын
Wish we got to see a fried egg test! Love my well-seasoned 9 inch lodge that I sanded down to a shiny finish, can even cook scrambled eggs in it!
@em0_tion
2 жыл бұрын
Not just using something correctly and care for it, but also improve it. You're a rare breed, my friend. 👍
@hxhdfjifzirstc894
2 жыл бұрын
I have a Lodge griddle (skillet with no sides) that I fry eggs on daily. I didn't do any sanding though. I also have a small square shaped skillet (about the size of a slice of bread) that I use sometimes. I've done scrambled eggs in that and fried eggs. Both work fine, if you wipe oil on with a paper towel before you put the eggs in. And keep the heat on low medium.
@KeySheMoeToe
2 жыл бұрын
I find myself quite the cast iron enthusiast and this video had some good tips but I have some suggestions. Instead of salt I would recommend a chain mail scrubber it is strong enough to scrub off whatever and wont scratch the seasoning that much. To that note metal utensils are great for using in cast iron personally I like a fish spatula so you can both scratch off fond buildup and have some good square footage to flip larger things. I would not recommend throwing your cast iron on a ripping hot stove as the quick change in temperature could crack it. You really don't have to worry about using soap on it as it no longer contains lye. For storage there is no need to season after each use just dry and if needed lightly oil. Not a fan of this seasoning method as most paper towels leave tiny fibers behind does not really effect performance but I don't like the look especially on vintage or any smooth cast iron. Looking at the dutch baby it looks like he may have not used room temperature batter, slightly too much batter, or slightly too cool of a pan. They really should be puffing up at the sides of the pan more.
@JaninaaM
2 жыл бұрын
Thank you for those tips! 😌
@dereknova
2 жыл бұрын
Should be titled. “What happens when someone who knows little to nothing about cast iron cooks in a new, lightly seasoned pan?” Price of the pan is irrelevant. Great video for that. Great for showing the diversity of iron and taking the fear out of it.
@kalimer0968
2 жыл бұрын
I'm pretty torn on this. A cast iron is a product that really lends itself to industrial production, without losing alot of its utility or longevity. It's more up to the owner to treat it write. So going for the cheaper one doesn't hurt. I've been thinking a lot lately though that something lost on us these days is considering for how long we'll use something and who was involved in making it, when gauging its value. A cast iron can last generations if you treat it well. If Smithey is a good company, i.e. if the people there are nice to their costumers, if it's a good place to work at, and if they generally try to be a sensible company, then I would probably still safe up and buy a pan from them. Especially if they have a shop I could visit to just see who they are and what they are like. This last part obviously depends on whether or not you happen to leave near them, but if you don't, then maybe there is another good company near you instead that sells high quality cast irons.
@notisgarcia6086
Жыл бұрын
17:45 min.:...... IT WOULD BE WORTH ITS PRICE, IT LOST ITS "SHINE". FOR ITS PRICE IT SHOULD OF STAYED SHINY AFTER THE FIRST TIME ...
@youarebymyside
2 жыл бұрын
So if I understand this correctly, you need to do the seasoning almost every time after cooking? And wiping in the middle of cooking? Omg, why? That's such a huge amount of work for me. Non-stick is my go to. I won't be doing crepes (they would stick on the first one!) or cooking carrots on a cast iron.
@brendon5553
2 жыл бұрын
Yeah It can be a lil tedious, but if you look after your cast iron pan it can last you a life time compared to non stick which will eventually lose their non stick coating and need to be replaced.
@100nitrog2
2 жыл бұрын
Not necessarily. Seasoning is just the natural polymerization of fats/oils, which can be attained through regular cooking on its own. If you cook bacon or fried chicken semi-regularly, you'll get there. Depending on how the pan was treated prior to sale, you may need to develop an initial seasoning. That'll be a little involved. But once you've had your skillet for awhile, as long as you don't mistreat it, it'll be very easy to maintain.
@Someguy1357
2 жыл бұрын
No, that's not the case for a well-used cast iron. You only really need to do that when you first get the pan or if you cook something that's guaranteed to remove seasoning (tomatoes, acids, copious amount of water, etc). Alvin here cooked with wine and lots of water (or stock) in the period where one would typically avoid those things to create your extra protective layers of seasoning. If you cook some of the same things in non-stick pans, you are slowly removing some of the non-stick coating (toxic) which seeps into your food. If you want non-stick minus the toxic coating, carbon steel or cast iron is your next best non-stick cooking surface. My wife makes crepes all the time in our carbon steel pan (lighter, but similar care to cast iron). They never stick.
@meizhou9279
2 жыл бұрын
You do have to season it more often when new, but over time the seasoning layer builds up and you hardly have to season it at all. In my 5 year old pan I wipe it down with kosher salt and paper towels right after the food comes out, rinse with water and that’s it.
@Scorpionfury
2 жыл бұрын
The current trend of many kitchen cookware reviewers of emphasizing the fact that the "appearance" or "look" doesn't hold up when the cookware is used is frustrating. Every type of cookware; stainless, aluminum, non-stick, carbon steel, and cast iron, loses its shiny newness when they are used. The "look" of the pan (aside from the beauty of it's design, as you mentioned, for serving purposes) after use is irrelevant to its ability to properly cook the food someone puts in it. Unless one is buying a pan to merely hang on their wall for decorative purposes, and never intends to use it for its intended purpose of cooking, then there is very little value in mentioning how a pan lost it's luster because you cooked in it. Having said that, your video is great. Showing the many types of food one could cook in cast iron cookware is very well presented and your film shots are excellent and the food looks delicious. I feel a lot of the value of this pan is in its engineering. The handle design and length is much more comfortable to use than the too-short, and slightly sharp-edged, Lodge handles. It also has the helper handle for two-handed lifting in or out of the oven or moving around the work surface. The micro-textured interior seasons easier, being smooth, compared to the rough sandy-bottomed Lodge. And the pour spouts are much better sized for use than Lodge. That isn't to say Lodge doesn't make good cookware, because they do and have obviously lasted the test of time. But some of these newer brands have better, more ergonomic designs that make them easier and more comfortable to use in the kitchen. I have several quite old Lodge pieces that I still use, but I definitely appreciate the longer handle of the Smithey (and other brands) compared to the lodge brand. I hope you do a follow-up video someday. Now, nearly a year on, have any of your thoughts on it changed? Have you continued to use the Smithey? How has it help up compared to your Lodge pan?
@inacityalone
2 жыл бұрын
super enjoyable video as always, but please review your subtitles when possible! especially at 15:10 😭
@j.d.9381
2 жыл бұрын
Also check out Field cast iron. Season it with grapeseed oil on the stove 3 times. Make a couple cornbreads, then season after each use. (takes 3 minutes). I haven't brought my lodge back out of the cupboard in 4 months, and cook everything in it. It is the #8, and I did get the lid for it. I It is hands down the best one I have ever used. NOTHING sticks to it. I also only use a wooden spatula from Kent Rollins store. Cleans the bottomeasier than my plastic spat, and doesn't damage the pan.
@carlmccoy662
2 жыл бұрын
I had a cheapo for years, I got a #8 Field dutch oven combo and a Stargazer 12". I never used the cheapo again. Gave it to my daughter and she hated it because she came home and used my Stargazer during break. I had to buy another Stargazer.
@Rockhunter329
Жыл бұрын
My experience with the Smithey is that it's a beautiful skillet, but won't hold seasoning. The first 2 or 3 times I used it, the seasoning (and my reseasoning) almost completely stripped off. I actually got some flash rust after drying it after the first use. I've had much better luck with my Fields, Butterpat, Stargazer, Lodge ... well everything else. With 20/20 hindsight, i wouldn't buy a Smithey.
@KosongIce
2 жыл бұрын
$160 is NOT expensive. Try Le Creuset.
@davidrjonesjr
Жыл бұрын
A fair summation would be that it is better than a $25 pan. Whether or not the difference in price is worth it to an individual depends on that persons aesthetics and finances. (I have both fwiw). Great Food can come from either lodge or Smithey!
@Someone-fn3ij
2 жыл бұрын
the subtitles say "masturbated strawberries" and i just had to share this fact with yall
@vinceruland9236
Жыл бұрын
The only new cast iron I buy is Lodge. Otherwise I buy antique. Lodge is nonstick right off the shelf and doesn't cost very much. Hard to beat that
@bobdole7292
6 ай бұрын
i had heard conventional cast iron like the pans you get on amazon have rigid surfaces so the non-stick can be harder to form i bought the 3.5 quart cast iron dutch oven from smithey. pretty pricey at $225 but it's the only thing i cook in now. all my other pans ALWAYS ended up getting scratched and shedding their coating so it was worth it in my opinion
@skateboardkid420
2 жыл бұрын
great review, typically I just throw some water in the pan while it's still hot after burgers or steak and it cleans right up. I have only ever seasoned my pan once after I bought it and even eggs cook like a nonstick, just gotta have the temp right.
@MCXL1140
2 жыл бұрын
Yeah, this guy isn't using the pan right. You shouldn't have to re-season the pan every time you use it, and blasting off the fond is the main cleaning task to do.
@jamesanthony5874
2 жыл бұрын
If you apply the oil directly to the paper towel, you can get a thinner layer of oil on the pan with less to wipe away.
@Edog1337
9 ай бұрын
I have a Stargazer and a Field Company, which blow away my POS Lodge. Lodge works, but it is so rough, making it harder to season and clean. It is heavier, and has worse ergonomics. For my money, the Fields is the bomb for real world use due to smooth surface, lightness, and angle of the handle.
@pizza9632
2 жыл бұрын
This may sound a little crazy but listen to it anyway Costliest sugar , salt and pepper
@Marmur1987
4 ай бұрын
I use a cast iron pan that my grandfather bought from the Gypsies for a liter of moonshine. Works flawlessly. This inflation...
@jfbpat
2 жыл бұрын
Macerated is misspelled in the captioning. Very, very, embarrassing misspell. You should maybe fix this? I had a laugh and I do love your videos, Alvin! John B.
@theraddadinvestor1000
17 күн бұрын
you have a lot to learn with how to cook with cast iron, but I see this was from two years ago, so ill have to check out your newer stuff.
@guitarfreak1711
2 жыл бұрын
any time you get a new cast iron or carbon steel pan you should spend time seasoning the pan before cooking. The factory seasoning is never that good. This same thing applies to when you pay anything leather or wood--you need to oil it before your first use.
@Raul28153
2 жыл бұрын
Cast Iron is one of the oldest of the metal technologies out done only by copper and bronze for antiquity. Which one fact ought to be sufficient to inform anyone that: (a) not only is it terribly easy to do well ( after all the most primitive of people did it just fine) and (b) you should never be tempted to pay too much for the stuff just because there's a fancy name affixed. The Cast Iron produced in India and Jakarta and Vietnam etc, is every bit as good the stuff they do in France, Belgium, Austria, Japan etc. So too is the Glass glazing done on dutch ovens, it's an ancient tech and easy to do well.
@TheBeautifulDisaster
2 жыл бұрын
A longer handle is a necessity for me when it comes to cast-iron pans.
@SiMpLeStEvO
2 жыл бұрын
Still not as good as SOLIDTEKNICS Cast iron pans, they're extremely light weight and they look verrryy niccce, pro tip always season your pan first when you get a cast iron pan prior to use...
@TGCRemo
2 жыл бұрын
For anyone considering buying this pan with a ceramic stove top dont, if you look close the bottom is indented with a protruding edge meaning your pan will not be touching the flat surface of a ceramic stovetop, so it would work well only on coil or gas tops.
@NickKashka30
8 ай бұрын
I have the 12 inch version of this pan and a ceramic cooktop and find that it cooks no differently than my lodge with a flat bottom. If anything, the edges prevent the pan from spinning/wobbling as some cast iron pans do due to uneven casts.
@ZUCChinishrIMP
2 жыл бұрын
So based on that logic, perhaps a $25 12 inch lodge cast iron would be even better? Resolves the size issue.
@EctoGamer
2 жыл бұрын
"We are not sponsored" "we will get a little bit of money if you click they link and buy it"
@jamesanthony5874
2 жыл бұрын
With the review, the "features" you mention boil down to it being pretty and 10" in size. What other features does it have that don't come on lower cost pans? Asking because I don't see anything that makes it stand out from other pans I've seen. I mean, it has pour spouts, which my Field Company pan doesn't have, but I'm not real clear on how it differs from other pans.
@JacksonWalter735
2 жыл бұрын
Yeah he didn't really explain the benefits of this Smitbey compared to a standard/modern cast iron skillet. It's primarily just the smooth surface in the Smithey's case. You're essentially paying for for design, Smithey brand, and the smooth surface. There are other cast iron brands out there with more features than the Smithey too. For example, your Field skillet is much lighter than a modern Lodge or Smithey and it heats up quicker. Compared to a Smithey, your Field skillet (and a Stargazer) has a smooth surface but it's also microtextured so it holds seasoning better than one that is simply polished. There are also other brands out there with more ergonomic handles, handles that stays cool longer, and different helper handle designs. He could have explained what else makes this Smithey potentially worth the money compared to his standard Lodge aside from the larger size.
@Nordic_Sky
2 жыл бұрын
Spending $160 on a cast iron pan is lunacy. Go to your local antique mall and get a vintage Griswold or Wagner for a fraction of that. The old ones are thin (not clunky) & have a very smooth cooking surface. You can get several pans for the price of this one.
@umbralkat
2 жыл бұрын
I have an enameled cast iron pan that cost about $150 and I love it - because of the enamel coating it doesn't really require seasoning or requires very rare seasoning. It's also a bit easier to clean and you don't need to worry as much about being careful about using soap or water on it. Because of all that, it brings the utility value that I don't see this expensive cast iron bringing.
@lilykep
2 жыл бұрын
I have a $30 enameled dutch oven that I love, but the enameling is thin and has chipped in places. It still works great but I'd love to get one with a thicker enamel coating.
@zurima2012
2 жыл бұрын
yes, and is healthier too, cast iron every day is absolutely not good
@Techie1224
2 жыл бұрын
i dont think that coating is a good heat transfer
@666dynomax
2 жыл бұрын
Hm.. never had an enameed one recently, but all the other ones seem to chip... i think i'll stick with carbon steel and cast
@nounta1016
2 жыл бұрын
@@lilykep isn't enamel like glass? Meaning that if it chips, it will have small / micro shards that you will probably be eating and likely will chip more and more? Seems a bit on dangerous side
@alibenkhalid4192
2 жыл бұрын
with that much money why wouldn't you just get a field company? they're the absolute best modern makers of cast iron pans, feels very much like my old Griswold and a lot like my friends wagner...
@strongfp
2 жыл бұрын
Few things... first off cooking onions and apples in a cast iron will definitely strip the seasoning if it's not well seasoned, like a years worth of build up. Secondly, the easiest way to clean a cast iron without scrubbing much is to just toss it into a 400 degree oven, or heat on the stove top and just immediately run it under hot water, the water will lift anything stuck to the pan, use a pair of tongs to hold a scrubby and lightly scrub the inside of the pan (steam will burn your hand otherwise). And third, lastly, all cast iron pans are pretty much exactly the same, only difference is size, and aesthetics. The main reason why cast iron has existed for so long and is so popular is because they are cheap to make, and priced for affordability! So yes, 160 dollars for a cast iron pan is ridiculous.
@smittywerbenjagermanjensen7027
2 жыл бұрын
The chemical process is Polymerization. Adam Ragusea has a terrific video with an expert in science as an interview talking about how cast iron works. It's crazy stuff
@sc51153826
2 жыл бұрын
Alvin, thank you for your transparency, great recipes, detailed review and all your *fun* but really hard work on this video🙏🙏🙏👍👍👍 quick question, why don't you just get the 10" version of the one you have for about the same price or less🤔🤔🤔😂😂😂
@MLN-yz4ph
2 жыл бұрын
The reason you season pans is to build up a very thin layer of Carbon. That is why you "Smoke" the oil. Some people online say it lets the oil "Soak" into the cast iron and that is BS. The other thing is cast is like packed sand. I use scrub brushes and stainless steel scrub pads to clean them. The more you clean them the more you smooth out the rough and make it better. This is why Cast is better for a main skillet, unlike nonstick coatings that only get worst for ware they are better as they go. They are not good for everything because they have so much heat retention so you can not do the quick heat changes that you sometimes need. They also are not good for things that you can do a very quick fry on due to the need to give it time to really heat up. Still if you do not have them you need to look at getting one. That being said if you pay more than $20 for one you are a fool..... if you want to polish the bottom of the pan feel free, it won't hurt.
@aryagupta9660
2 жыл бұрын
The video feels so honest and personalized.
@user-ub1gz8lx8c
6 ай бұрын
I find the longer you use the stuff the better it gets. I can cook eggs in mine no problem now but couldn't when I initially bought it years ago.
@beginingssful
2 жыл бұрын
Love how there was no bias with the provided pan. Alvin’s honesty was inspiring. Entertaining and educational as always!!
@Xeqcme
2 жыл бұрын
When you season the pan on the stove top, instead of using your hands try chopsticks! ..Like how you did with the butter lol. Safety.
@silverYolo
2 жыл бұрын
not at all to diss alvin or anything but most of his problems with the pan seem to be just from improper seasoning/user error. even with his personal cast iron before this, i bet he'd love it more if he got it sanded smooth and actually properly seasoned it. the only pros over the old pan with the new one is it looks "prettier" for serving and its slightly bigger.
@shroomy666
2 жыл бұрын
Alvin, you gotta double check your closed captioning because it says 'masturbated' instead of 'macerated' at @15:09 LMAO.
@pacowaco9867
2 жыл бұрын
Someone probably explained this before, but the reason you heat your pan up with oil to season, is because the pores in the iron, open up at higher temps, allowing the oils to penetrate and stay on the pan better.
@simonholmqvist8017
2 жыл бұрын
Perhaps the pores do open up, but the main reason you heat the pan up with oil is because you want the oil to polymerize, which is when it stops being an oil, and more like a plastic. Think oil paint. This is the reason why it's a myth that detergent removes seasoning, since the oil is no longer in a liquid form. The myth comes from a time when residual products in lye soap, which isn't used as dish soap anymore, would dissolve the seasoning.
@pacowaco9867
2 жыл бұрын
@@simonholmqvist8017 Interesting, I will have to research that further, always good to learn things into a more refined science. Appreciate the comment.
@michaeljustice124
2 жыл бұрын
It would take someone with a gun to take my Smithey Cast Iron Skillets away! The extra cost it worth it to me to not have to sand the bottom of a Lodge or Chinese skillet. Once you experience that smooth bottom there’s no turning back!
@yuvashreeharidoss7496
2 жыл бұрын
Love how real they keep on her. Yup I wouldn't pay 165USD
@Jazzyforcefield
2 жыл бұрын
The CC on those strawberries is quite interesting. 15:08
@100nitrog2
2 жыл бұрын
So basically, it's prettier, but that's it. I've had my Lodge cast iron skillet literally my entire adult life. I got it at a Cost Plus World Market for $20 when I moved out of the dorms and got my own apartment when I was 18. It has served so well that I doubt it'll ever retire in my lifetime.
@SoopaSoka
2 жыл бұрын
Instead of using kosher salt and a sponge to scrub your cast iron you should try cutting a potato in half and scrubbing with that and the kosher salt... You wouldn't eat a sponge, would you?
@hasitdawnedonyou
2 жыл бұрын
Just get a 10inch pan lol this whole review isn’t actually a review tbh. Alvin is just more excited abt a bigger pan. And in terms of looks I think there are better looking cast iron pans out there for a cheaper price
@rej363
Жыл бұрын
I got a Smitty in a pawn shop for 15 dollars and I do not like it the smooth surface actually hurts it I needs to be seasoned it all the time. I only use it when I go camping because if something happens to it I would not care
@kathyerickson9402
2 жыл бұрын
Honestly, I have these Lodge scrapers and they work great...not only for cleaning my cast iron pan, but for cleaning all sorts of cookware. And now that you've experienced the joy of cooking with a 10" pan, why not buy a larger, less expensive cast iron? Thanks Alvin...as always, great video!
@xDeadlyfuryG3x
2 жыл бұрын
Paid for product that you also make money off of referrals. Oh but not sponsored btw.... I don't think you understand what sponsored means.
@christinaaubin8508
2 жыл бұрын
Seems like what you liked best about it was the size. Get a $30 Lodge 12” and you’ll be set.
@em0_tion
2 жыл бұрын
He can even polish it with sandpaper and get a better looking/performing surface as well. 👌
@abewhitesell9180
2 жыл бұрын
Smithey pans are awesome! We sell them at revival butchery and they are handmade in Charleston
@splatterbrained
2 жыл бұрын
I have a $23 Lodge 10.5 cast iron and I love it. Actually I have all kinds and sizes by Lodge, so I am here to see if skillet you're cooking with is worth the price tag since I've been getting ads for it on Facebook.
@KinetiKGaming
2 жыл бұрын
I can't get over how this man refers to both halves of the bun as buns themselves.
@inigomontoya551
2 жыл бұрын
As a Dutch person: That's not how we make pancakes. Our pannekoeken are sacred.
@Oberky
2 жыл бұрын
Yeah, as a Dutch person, when I first heard of this dish I was very confused. But it's just one of the many cases of Americans confusing "Deutsch" and "Dutch". It was apparently invented by German settlers in Seattle.
@April-vc9rq
2 жыл бұрын
Please share your recipe with us. I'm sure it must be delicious and it would be great to get an authentic version!!
@chaoss5
2 жыл бұрын
@@April-vc9rq Dutch pancakes look like French crêpes and use almost the same ingrediënts: eggs, flower, milk and a pinch of salt.
@hxhdfjifzirstc894
2 жыл бұрын
In America, the word 'Dutch' is used as slang, with many meanings. Don't take it personally.
Пікірлер: 1,3 М.