Cast-Iron Cookware w/ Blister reviewer, Simon Stewart (Ep.41)

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On our CRAFTED podcast, we’re discussing a product that people get very passionate about — and even more opinionated about: cast-iron cookware. Jonathan is joined by Blister senior bike editor, Simon Stewart, who is on a quest to see if the fancier, more expensive options out there are ‘better’ than their cheaper counterparts.
Simon Stewart using his Smithey No. 8 Cast-Iron Chef Skillet
On our CRAFTED podcast, we’re discussing a product that people get very passionate about — and even more opinionated about: cast-iron cookware. Jonathan is joined by Blister senior bike editor, Simon Stewart, who is on a quest to see if the fancier, more expensive options out there are ‘better’ than their cheaper counterparts.
Smithey No. 8 Cast-Iron Chef Skillet
On our CRAFTED podcast, we’re discussing a product that people get very passionate about — and even more opinionated about: cast-iron cookware. Jonathan is joined by Blister senior bike editor, Simon Stewart, who is on a quest to see if the fancier, more expensive options out there are ‘better’ than their cheaper counterparts.
Smithey No. 8 Cast-Iron Chef Skillet

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Cast-Iron Cookware w/ Blister reviewer, Simon Stewart (Ep.41), BLISTER
Cast-Iron Cookware w/ Blister reviewer, Simon Stewart (Ep.41), BLISTER
Cast-Iron Cookware w/ Blister reviewer, Simon Stewart (Ep.41), BLISTER

Today we are discussing a product that people get very passionate about — and even more opinionated about: cast-iron cookware. Joining me is Blister senior bike editor, Simon Stewart, who has been cooking with cast-iron cookware for more than twenty years, but recently, he’s begun a quest to see if the fancier, more expensive options that are coming onto the market today are better than their cheaper counterparts. We also discuss the notion of ‘elevating the everyday’; cast-iron cookware as heirlooms; the introduction of new tech; the return of old tech; & more.

RELATED LINKS:
Check out the Blister Craft Collective
Become a BLISTER+ Member

TOPICS & TIMES:
Why are we talking about cast iron cookware (2:57)
Defining “Nicer” (9:26)
Amatuer Hour PA (13:25)
Price Ranges (15:28)
Rape Seed Oil Sanding (21:20)
Why Cast Iron and the Obsession (23:53)
Current Landscape of Cast Iron (27:57)

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2 comments on “Cast-Iron Cookware w/ Blister reviewer, Simon Stewart (Ep.41)”

  1. I’ve had a cast iron pan (the same pan) for over twenty years, though now I’m in a van prefer black steel (thanks Cody) as it both heats and cools quicker on my alcohol stove. Hot tip, clean the iron by heating coarse salt in the pan, then scrub using the salt and a paper towel, before reheating and oiling lightly.
    I’m veggie, so no beef fat for me, but oil works fine.

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