シャドーイング練習: How to Season a Cast Iron Skillet, With Rajiv Surendra | Life Skills With Rajiv - YouTubeで英語スピーキングを学ぶ
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Hi, I'm Rajiv and today we're going back to basics.
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Hi, I'm Rajiv and today we're going back to basics.
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One of the things that everyone should have in their kitchen is a basic cast iron skillet.
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This is something that you get,
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you learn how to use,
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and it's going to outlive you.
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This cast iron skillet is,
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I think it's from the early 1900s.
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This is a newer one,
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but these are two of my favorite pans in the kitchen.
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The great thing about cast iron is that it is indestructible.
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You can find a nasty,
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grimy, rusty pan like this.
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And truthfully, I'm gonna take this and I'm gonna show you how I turn it into this.
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Because cast iron is truly indestructible,
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you don't have to go out there and buy new cast iron.
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The stuff that was made late 1800s,
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early 1900s, my favorite stuff was made by Griswold in Erie, Pennsylvania.
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If you find that stuff at a junk shop or an antique mall and it looks like this,
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pick it up.
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because you can take it home and with just a little bit of work,
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you can turn it into something that really does become your favorite pan for eggs in the kitchen.
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What does seasoning a pan mean?
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Well, seasoning a pan means creating layers of a coating,
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really it's coatings of grease,
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that seal the iron and that keep the iron from corroding or rusting.
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And then the second step is actually even more important.
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It's maintaining the seasoning on the pan.
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Once you have a pan looking like this,
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you don't want to ruin this.
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Don't be scared.
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If you ruin it, if you get rid of this seasoning by accident,
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you can re-season it again.
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But what makes a cast iron pan great is when it develops a seasoning that has taken years to form.
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Cast iron is a great metal for cooking in, but it is reactive.
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What that means is that there are certain things that you don't want to put in here.
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There are certain things you don't want to cook in here.
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You know when you have a recipe and it says use a non-reactive pan?
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Well, that means that you want to use a metal that's not going to react with acid.
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So this is a stainless steel pan.
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And stainless steel is non-reactive.
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You can cook a tomato sauce in here for hours and hours and hours.
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It's not going to react with the metal of the pan.
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This...
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This is enameled cast iron.
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So the body of this is cast iron,
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but it's been coated with an enamel.
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And this is also non-reactive.
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You can cook your tomato sauce in here for hours and hours.
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You can add red wine to it.
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It's going to be fine.
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This metal, however, is reactive.
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You don't really want to put acid in here.
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If acidic food is left in these pans for a long time,
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it starts to eat away at the coating,
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at the coating and it will react with the metal.
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The tomato sauce might turn a kind of purpley color.
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So that's one thing to consider.
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These pans are used for frying things,
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for baking in, you can make cornbread in this pan,
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but you don't really want to cook a tomato sauce in here,
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put lemon juice in here,
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clean the pan off with some red wine for a sauce.
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That's not what cast iron is for.
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It's about to get messy.
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This is kind of a nasty job.
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This is the gross part of the process,
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removing the rust from the pan.
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So this is actually a great old cast iron pan.
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This is Wagner Ware and it was made in Sydney, Ohio.
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And from the way that the lettering is laid out here,
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there are lots of guides telling you how to identify the different logos.
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specific pan was made in Sydney,
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Ohio between 1922 and 1935.
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This one also has a little six on it.
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And the six indicates the size of pan.
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So a six is kind of in the middle a one would be a really small one
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and I think a nine or a ten would be big.
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This pan looks very sad right now but we're gonna make it classy.
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This has a lot of rust on it that's actually three-dimensional.
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You want to get this pan
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down to its flat surface so whatever means necessary to get it there go ahead and do it.
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You cannot hurt this pan.
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You could take any kind of rough tool to it at this point,
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not when it's seasoned, but at this point you can take any metal tool,
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steel wool, scouring pads, whatever,
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to get all the rust off.
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So I'm just going to do it.
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I got this for filling holes in the wall with stucco,
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but it's bendable and it's the perfect thing for this.
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When you encounter some resistance,
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you just keep at it until you grind it down to the surface of the metal.
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You want to do every surface of the pan,
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so not just the inside,
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but the handle and the outside too.
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This whole thing, the whole pan is going to be seasoned.
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Bottom top, handle everything.
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Now I've scraped off the bulk of the grimy stuff with the palette knife.
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What is this called?
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It's not a palette knife.
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It's called a spackle?
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Trowel?
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Putty knife!
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Is it a putty knife?
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Putty knife.
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Whatever this thing is.
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Yeah.
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Liz checked.
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It's called a putty knife.
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Putty knife.
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Once you're done with the putty knife,
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move over to steel wool.
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And I like to start with coarse steel wool and then work down to fine steel wool.
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So for the first scrubbing with the steel wool, just get in there.
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Look at this, all coming up.
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There comes a point when it's sliding smoothly and you know that you've gotten down to the metal pan.
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I'm going to give you an arm workout.
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I'm going to give you bicep workouts, bro.
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Scrubbing your cast iron pan,
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bringing it back to life.
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Look how good this looks now.
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This was illegible, and now we can clearly see it.
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Wagnerware, Sydney, oh.
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That's so cool.
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Okay, this is looking good.
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Looks great.
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Okay, now I'm going to move to my fine steel wool.
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Okay, I think we're pretty good.
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At this point, we want some water,
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just a little bit of soap,
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and we're going to take our steel wool and we're going to wash this pan.
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And just really get that water in there with the steel wool, the scrub.
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The water and the soap is going to act as a lubricant at this point to get off most of that rust.
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So look at that.
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It's already looking really good.
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Just keep scrubbing.
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Any place that you feel like any kind of roughness, that needs scrubbing.
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Now, this water, do not throw this water away.
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This is the perfect water to wash your wool sweater in.
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When I was in high school there was an incredibly witty girl in my drama class.
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We would go back and forth with witty insults to each other and she trumped me.
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She just silenced me one day when she said,
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go bathe your granny and drink the dirty water.
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It's a good one.
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It's a really good one.
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And here, see that there?
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Where it's red still, that means there's still rust.
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So that's what you want to scrub.
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So once you've scrubbed the pan and you've gotten off all that rust,
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all that surface rust, you want to rinse this off and as soon as you rinse it off,
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you want to dry it really well and then something's going to happen that's going to make you go, what happened?
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It's not clean.
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It's going to turn bright red or bright orange again because there still is going to be a surface,
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a skim surface of rust all over the pan.
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worry, that's fine, that's normal,
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that is part of the process, that's what happens.
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So I'm just gonna switch the water out and rinse this off.
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Yeah, clean water.
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One little scrub with the steel wool.
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Now, as soon as you've rinsed it,
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dry it off really well.
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Get all that water off of it quickly.
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There.
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This is the hard part.
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This is the really grimy bit and the next step is to take this pan to the kitchen and get it warm.
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Stove's on.
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Cast iron pan goes on the stove and gets warmed up up.
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So I've actually had this on the stove for quite a while,
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just on a low flame,
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to heat the whole pan up, even the handles warm.
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So you don't want to get this crazy hot.
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I don't see any smoke rising from the pan, but it's hot.
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Once the pan has been heated through,
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you want to put some grease on it.
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So you can use anything.
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You can use vegetable oil,
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But what I like to really use is some kind of hard fat.
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You can use lard or you can use vegetable shortening and that's what I'm going to use today.
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So I'm just going to take some of the shortening,
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well like a nice healthy amount of shortening,
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just swirl it around and coat the whole thing.
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You can see it's melting very quickly.
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So, I'm going to move from that to a little piece of paper towel and soak up this grease
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and really get it into every part of the pan, outside and in.
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So first, we'll do the inside,
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then we're going to do the outside,
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and I'm doing the bottom too.
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Every little bit.
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Do the handle too.
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I should also point out that if you're going to use oil for this,
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you want to use an oil that has a high smoking point.
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So not olive oil, not coconut oil, not like almond oil.
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You want to use vegetable oil or corn oil,
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something that can tolerate being heated at a high temperature.
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And when you're oiling the pan,
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you're going to continue to be removing rust.
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This process is going to continue to take off the remaining rust that's on there.
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So switch it up.
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Take this paper towel, rub the grease in,
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and then get rid of this paper towel and do it again with something that's clean.
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Add more grease to the pan and do it again.
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You'll see that as you keep doing this,
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the paper towel starts to pick up less and less rust.
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Getting better!
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Look at that!
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See?
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Not as intense as before.
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So we're getting somewhere.
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Remember, don't forget the sides and the bottom.
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Because if you left this bottom unseasoned,
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it would start to rust.
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And then when you put it down on the counter,
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or if you put it You put it in the cupboard,
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there's just rust everywhere.
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So you wanna be able to wash this.
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So you need to season every part of it.
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Look at that Wagner.
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He's looking healthy again.
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Hearing those nasty pigeons outside?
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I hate those pigeons.
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You hear them?
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They keep me up at night.
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Woo!
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Woo!
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3 AM.
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Blech!
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I hate them!
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Geez Liz, you really sent me rusty man.
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Look!
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We're getting somewhere!
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You just gotta put on the grease and keep rubbing.
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You do really want to focus on getting the rust off of everything.
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But the cooking area is the floor of the pan so it's vital that all of that is
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Clear of rust and it's pretty much there
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So I'm gonna do one final sweep
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With the paper towel over the whole pan and then I have all these bits of
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Shredded paper towel over the pan that I'm gonna remove with this cloth.
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I'm going to do my final rub down with the cloth
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and then the last thing that I want to do is coat it with grease and stick it in the oven.
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I have the oven set to 300 about 375 degrees So it's a hot oven.
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Grease!
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Quite a bit of grease.
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Get the clean part of my rag.
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Coat the whole thing.
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And then...
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Now, I've lowered the oven to about 300 degrees and I'm gonna leave it in there for a few hours.
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The cast iron pan has been in the oven for a
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few hours hours at about 300 degrees I've turned the oven off
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and
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if you weren't here I would just leave it in there
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overnight just to stay as warm for as long as possible until it comes to room temperature.
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That's really the full seasoning process before you use the pan
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but because you're here I'm gonna just show you what it looks like right now.
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So this is what it looks like.
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And it is not black,
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no, but it is seasoned.
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It is coated with fat and let me just show you.
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Look.
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Paper towel and no rust is coming off.
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That is the test.
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If no rust is coming off, it's good to use.
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As I cook in this,
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it's going to get better and better and better
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and it's going to eventually turn black like the other pans
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that i showed you earlier my method of doing this is to take a freshly seasoned cast iron pan
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and then to actually deep fry something in it to fill it with oil
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or to put shortening in there
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and to make like a little batch of fried chicken in there to make schnitzel in the pan as its first use.
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That frying in the pan really puts the oil all over setting its stage for the future.
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So the very best thing that you can do to make this pan better is to use it.
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Like a lot of things in life,
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like musical instruments or like a pair of leather shoes,
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they get better with age and use.
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Get yourself a cast iron pan,
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bring it back to life,
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put it to good use,
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and I guarantee you'll you'll fall in love with it.
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What do you think?
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Something you can try yourself at home?
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Let me know in the comments below.
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If you liked this video,
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give it a thumbs up.
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And if you didn't, give it a thumbs down.
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But you made it this far,
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so please subscribe for more videos just like this one.
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Bye
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コンテキストと背景
今回の動画では、Rajiv Surendraさんがキャストアイアンのスキレットの基本的な使い方とシーズニングについての解説を行っています。キャストアイアンは、非常に耐久性があり、適切に手入れをすれば長年使用できる調理器具です。Rajivさんは、過去の経験を元に、古いスキレットを修復し、保持する方法について説明しています。スキレットのシーズニングは、鉄を腐食や錆から守る層を作ることであり、そのプロセスにはいくつかの重要なステップがあります。
日常コミュニケーションのためのトップ5フレーズ
- 「キャストアイアンのスキレットを持つべきです。」 - 基礎的なキッチンアイテムの重要性を強調。
- 「シーズニングを維持することが重要です。」 - 維持管理の重要性について。
- 「古いスキレットを見つけたら、ぜひ手に入れてください。」 - アンティークとしての魅力を提示。
- 「反応性のある金属について理解しましょう。」 - 調理器具の素材選びの大切さ。
- 「再シーズニングは可能です。」 - 失敗しても諦めないことの重要性。
ステップバイステップ シャドーイングガイド
このビデオを通じて、英語シャドーイングの能力を高めるための具体的な方法を見ていきましょう。シャドースピーキングは、リスニングとスピーキングのスキルを同時に向上させる素晴らしい練習方法です。
- ビデオを視聴して全体の内容を把握する：最初にRajivさんの話を聞き、どのようなトピックが話されているかを理解します。
- フレーズを抽出する：日常的に使えるフレーズを意識して聴き、メモしておきましょう。
- 繰り返し練習する：メモしたフレーズを何度も声に出して練習します。これにより発音やリズムが自然に身につきます。
- 友達とシェアする：友人や学習仲間に自分が練習したフレーズを使って会話してみてください。
- 進捗を確認する：練習後に、自分の発音や表現の改善点を確認し、次回に活かしましょう。
このシャドーイングの練習は、特にIELTSスピーキング対策に役立ちます。特定の文脈で言葉を使う力を高め、より流暢に英語を話す能力を養うことができます。継続的な練習を通じて、どんどんスキルを磨いていきましょう。
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。