What is the difference between stovetop cooking 100% veggies and including animal products? In this week’s video, I cover this …
What is the difference between stovetop cooking 100% veggies and including animal products? In this week’s video, I cover this …
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I just realize more day by day that this channel is not only about cast iron / carbon steel pans, kitchen knives and other kitchen cookware. This channel is about doing everything sustainably, without wasting precious resources and in the same time caring, respecting, appreciating everything around you. Many thanks for sharing Jed and keep up the good work! You're a great inspiration!
Weird question but the cotton rag you use to wipe the oil in the pan do you throw it away after using it or do you wash it and reuse it again? Thank you
Truly, a very good video for introducing this type of cooking. Wow, great kitchen too! I will follow a lot of what you say to do.
I’ve just ruined a non-stick pan and afterwards spent hours shopping for another, all against my conscience because I feel it’s so wrong to buy a pot with no ability to be recycled and which only lasts about a year. I just wanted one 8” non-stick pan to do eggs in. Since I’m 95% vegan that isn’t so often. So I finally said I can’t do this, maybe I should buy a steel pan and somehow I found myself here. Thank goodness, just what I needed.
But I’m left with a major question, which would be better, steel or cast iron for cooking eggs? I’ve just been widowed, so I’m only cooking for myself. I initially hoped I could find a Stargazer pan in an 8” size, but no luck. That probably means I should choose steel. But which size? Which brand?
I have a lot of Bourgeat copper cookware from my non-vegan days. Do you ever use copper?
I’m so glad I discovered your channel. I was researching getting a new cutting board and found your channel and store. I appreciate you showing healthy vegan cooking tips and educating us on healthy cooking tools. Thanks!!
What higher end Cast Iron would you recommend that will age gracefully? I’d like to hand it off to my daughter in 30 years or so? Buy something new or search out a used classic?
Great video! Just learning about vegan cooking in cast iron.
Thanks a lot for this vid. i have bin watching your content for weeks now. And one of the thoughts that keeps popping up in my head what about a 100% plant based fam ? i think demeyre pans are for me but your enthusiasm for carbon steel did not go unnoticed perhaps i try out a small frying pan see how i get along with it. thanks again.. Greetings from The Netherlands.
Just threw out the last nonstick I (hopefully) will ever own, and have been baffled with how to cook vegetables on a cast iron. So glad I found your channel!
Great video and channel but I just want to make sure since I'm not vegan. Is beeswax vegan? Is it a question of degrees of veganness? Thank you!
Great video Thank you, I always try to add a vegetable as a side to my meat.
thanks a lot! I am very happy to have found your channel I love it! Thx so much. Greetings from Switzerland 😉
Wich size is the carbon steel pan?
Thank you for posting this! Although I do still eat some meat about 80% to 90% of all my meals are vegetarian and either cooked on my Matfer carbon steel or a carbon steel wok. Thank you for posting health, environmentally conscious content!
As far as I am aware, cast iron cookware adds iron to your diet. Good for people with anemia.
Awesome, dude, did not realize you were also a vegan! Kudos, me too.
Looks killer. My wife and I are vegetarian, not vegan. Question is…how to keep the splattering down. I am trying to get off of coated non stick but you can cook at a lower temp and not have to add that much water which splatters all over. Currently trying out one carbon steel pan to see how it goes.
Maybe you would consider doing more veggie dishes like this one? People who want to add more veggies dishes like this one are overwhelmed to try and find good recipes.
I'm not vegan or vegetarian but I've got cast iron and carbon steel and been using for a long time so I'll say I think you should monitor your iron levels because even with the seasoning in place, tests have shown that more iron leeches into the food with water contact vs oils and fats. If you don't eat a lot of meats, you might be fine for iron levels but always best to check iron levels via blood test as beans, lentils,etc have quite a bit of iron too.
Also water can help strip the seasoning more quickly so technically you're adding stripped polymerized fats into your food which is not super healthy. I personally use stainless or glass (Corning Visions) for anything with considerable amount of moisture. Grilling veggies that dont release too much liquid is something I do use the cast iron for.
Just changed to carbon steel from cast iron. Reading & watching all the media (so far) on CS, everything I'd read about/see was geared to cooking meat. Thanks for sharing a vegan version…
Thank you so much, this is absolutely useful to know as someone who is eating plant-based! Getting a cast iron pan soon!
Try lentils greek soup style, I guarantee you'll love them, especially in the cold canadian winter.
Ill try to keep my comments at a minimum but had one question here. Why one carbon steel and one cast iron? When do you use which. Is it things you want to move and stir in carbon and if you dont and want more of a sear you go for cast?
As I add more vegetables and fruit to my diet I find I keep wondering which ones are acidic and should be handled differently . Can you do an episode where you talk about maintaining seasoned cook ware depending on the acidity of the food. Is tomato worse than peppers.? What about onion or hot peppers?
I am so happy, that I found this channel, I am waiting for more stuff like that!
Hi Jed, wonderful idea and video. I am not a vegetarian but I do not eat that much meat or fish, I like vegetables so much but accompanied with a little bit of non vegetarian food. I first tried meat and potatoes in my debuyer carbon steel and now I will cook more vegetables in this wonderful skillet. Best from Germany
Hey Jed, really enjoyed this! The food looked amazing. I like your technique of deglazing the pan while you cook. My wife is vegan, and I eat mostly that way. Question: when you pour water into a hot pan (specifically carbon steel) is there any danger of warping? Do you use hot water to deglaze? Thanks! Always love your videos!
This was so helpful, Jed, thank you! Please do a tofu scramble if you figure out how to not make it stick 🙂
The way you cooked your meal l could almost become a veggie but not yet 👍
Jed, THANK YOU THANK YOU THANK YOU for addressing this subject!! I am vegetarian, have been my whole life, I’m now 50. I LOVE my iron, and stainless, still trying to find my legs with my carbon steels.
Thank you for the video. I am vegan myself and had some issues when i switched from cooking meat to veggies in cast iron/ carbon steel. Diced tofu is still tricky for my, when I don't use a lot of oil. I got tofu-slices down, but dice are way more tricky and stick to the pan so easy. Also food with lots of carbs and starches are tricky for my, like frying potatoes, frying leftover rice or noodles without excessive amounts of oil.
I'd love more vegan cooking advice in this kind of cookware.
Hi! Fantastic that you are sharing your knowledge on how to cook vegetables. I've cut meat out of my diet and would thus love to hear more on how you would cook other veggies in carbon steel (or cast iron). I do indeed run into the same sticking challenges as you described and will try to add water as you're suggesting, for now oil was my go-to-non-stick ;).
this was great thanks
Great video! I'm vegan too. I still have fun cooking with cast iron and carbon steal. I saute and grill potatoes. I cook with water and just use oil for maintaining my pans.
Ironic, I bought a De Buyer thanks to this channel while being vegetarian for 3 years. I just used it to cook tofu, which works amazing, makes an amazing crunchy sear while remaining soft in the inside
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