>>
>> Host:
>> Host: LOOK AT THE SIZZLE.
SIZZLE.
SIZZLE. LOOK AT THE SEAR.
NOTHING DOES IT LIKE
CAST IRON.
CAST IRON. THAT'S WHY CAST IRON IS
ALWAYS REGARDED IRON FOLKS
MIGHT NEED TO SEASON IT.
WHAT IF THERE WAS A WAY
TO MAKE CAST IRON BETTER
THAN EVER?
THAN EVER? WHAT IF THERE WAS A WAY
TO MAKE CAST EASTERN
PERFECT FOR 2019?
LADIES AND GENTLEMEN,
THIS STORY BEGAN IN
JANUARY OF THIS YEAR.
HSN LAUNCHED THEIR
KITCHEN HQ PROPRIETARY
CAST IRON LINE.
IT'S REAL CAST IRON, BUT
WITH A TWIST.
THIS HAS TRUE NONSTICK
INSIDE, AND FOLKS, THIS
IS DISHWASHER SAFE.
NO MORE SHRUGGING
SHOULDERS OF WHO WANTS
TO DO THE CLEANUP, YOU
CAN PUT IT IN THE
DISHWASHER.
DISHWASHER. IT'S A TWO PIECE
COLLECTION.
COLLECTION. YOU'RE GOING TO GET YOUR
FOUR QUART CASSEROLE
PAN.
PAN.
PAN. THINK SOUPS AND STEWS
AND CHILIS.
AND CHILIS. EVERYTHING YOU CAN THINK
OF YOU CAN DO IT IN
HERE.
HERE.
HERE. OF
HERE. OF COURSE THIS IS YOUR
LID.
LID.
LID. THE
LID. THE LID STAYS IN
POSITION, BUT FLIPS OVER
TO BECOME YOUR GRILL
PAN.
PAN.
PAN. THAT'S WHY WE'RE GOING
TO SEAR SOME STEAKS.
WE'RE DOING PORT
MEDALLIONS, WE'RE DOING
EVERYTHING.
EVERYTHING. WE'VE GOT A COLOR FOR
EVERYBODY.
EVERYBODY. FROM RED, TO PLUME, TO
TEAL, TO SILVER.
GORGEOUS COLORS AT A
GORGEOUS PRICE.
GORGEOUS PRICE. WHEN I SAY CAST IRON,
YOU SAY $500.
WHEN I SAY CAST IRON,
YOU SAY THAT FANCY
FRENCH BRAND, THAT
TYPICALLY WE ONLY GET
ONCE A YEAR.
THIS IS A GENTLEMAN THAT
KNOWS A THING OR TWO
ABOUT THE KITCHEN.
MARC, YOU ARE A PART AND
PARCEL OF THIS GAME
CHANGING LAUNCH.
CHANGING LAUNCH. >> Guest: IT'S BEEN
UNBELIEVABLE.
UNBELIEVABLE. I'VE NEVER READ SO MANY
REVIEWS OF PEOPLE, JUST
JAWS ON THE FLOOR, CHIN
DOWN.
DOWN.
DOWN. FOR
DOWN. FOR THE FIRST TIME IN
JANUARY AND I GET TO DO
IT AGAIN TONIGHT.
I GET TO TALK ABOUT NOT
ONLY CAST IRON, BECAUSE
NOTHING COMPARES TO THE
TASTE AND QUALITY OF
CAST IRON FOOD.
WE'VE GOT OUR SALMON, OR
TUNA.
TUNA.
TUNA. IT'S LATE.
IT'S LATE. WE'VE GOT OUR TUNA
FINISHING OFF, OUR
CHEESE SAUCE, WHICH I'M
GOING TO ADD OUR
MACAONI TOO.
MACAONI TOO. A LOT OF WHAT YOU'RE
GOING TO SEE TODAY IS
ENEMIES OF CAST IRON.
CAST IRON REQUIRES A
SEASONING, ALL RIGHT?
YOU'VE GOT TO SEASON
THAT POT OR IT'S GOING
TO DO NOTHING BUT STICK,
RUST, OR GET AWFUL.
SEASONING IS TEMPORARY
AND IT COMES OFF.
WHICH MEANS EVERY TIME
YOU COOK YOUR MEAL, IF
YOU'RE NOT SUPER
CAREFUL, THEN YOU'VE GOT
TO COOK YOUR PAN, IT
SEEMS GOOFY TO ME, TO BE
HONEST WITH YOU.
THAT'S WHY IN THE EARLY
'80s, WE HAD KIND OF
GONE AWAY FROM CAST
IRON.
IRON.
IRON. IT'S LIKE THAT KID'S
TOY, YOU TURN IT UPSIDE
DOWN, AND SHAKE IT,
THERE'S NO CHARACTER,
THERE'S NO LIFE.
IT'S NOT THE SAME.
NO ONE'S GOING TO FIGHT
YOU FOR YOUR COPPER
PANS.
PANS.
PANS. NO
PANS. NO ONE'S SAYING, LET'S
RUN TO GRANDMA'S FOR
DINNER, BECAUSE SHE JUST
PULLED THE COPPER OUT.
I TELL YOU WHAT, MY TUNA
IS GOING TO FINISH UP
THERE.
THERE.
THERE. LET ME EXCHANGE MY MAC
AND CHEESE FOR MY MONKEY
BREAD.
BREAD.
BREAD. WHAT'S NEAT ABOUT THIS
ADAM IS THE FACT THAT
YOU HAVE SO MUCH
VERSATILITY.
VERSATILITY. IS THIS READY TO GO?
ALL RIGHT, THERE'S SO
MUCH VERSATILITY WITH
THIS COOKWARE AND THIS
PAN, AND THIS GRILL LID,
IT'S ALMOST OUT OF THIS
WORLD.
WORLD.
WORLD. THIS IS GOING TO BE
BUBBLY AND HOT, SO BE
CAREFUL.
CAREFUL.
CAREFUL. THIS IS ONE OF MY
FAVORITE DISHES.
FAVORITE DISHES. THIS IS MONKEY BREAD,
AND THIS DOES NOT BEHAVE
LIKE A CAST IRON PAN.
ARE YOU SEEING THIS?
I'M ACTUALLY CLEANING
OUT ALL OF THE SUGARS
AND ALL OF THE NUT.
EVERYTHING IN THERE IS
JUST WIPING CLEAN, LIKE
IT'S NOTHING, WHICH IS
BEAUTIFUL.
BEAUTIFUL. >> Host: WE'RE SEEING
IT, BUT WE MIGHT NOT BE
BELIEVING IT.
BELIEVING IT. BUT IT'S TRUE.
I LOVE THE WORK THAT
MARC JUST USED, IT
DOESN'T BEHAVE LIKE A
TRADITIONAL CAST IRON
PAN.
PAN.
PAN. ALL
PAN. ALL THE BENEFITS, BUT
NONE OF THE HEARTACHE.
>> Guest: THAT'S THE
THING.
THING.
THING. CAST IRON, WOW, BURNING
SUGAR'S FUN.
SUGAR'S FUN. CAST IRON, WHILE
FANTASTIC TO WORK WITH,
REALLY CAN BE THAT PAIN
IN THE BUTT TO CLEAN.
LET'S SHOW YOU WITH A
LITTLE BIT OF CHEESE IN
THE PAN.
THE PAN.
THE PAN. THESE ARE ENEMIES OF
CAST IRON, WHICH YOU'RE
SEEING.
SEEING.
SEEING. LET ME GO AHEAD AND GET
THAT TUNA OUT OF THERE.
TUNA IS A DELICATE FISH.
LET'S GO AHEAD AND GIVE
THAT A LITTLE BIT.
NICE, TROPICAL, GREAT
FOR SUMMERTIME.WE'LL DO
THAT THING EVERYBODY
THINKS IS FANCY RIGHT UP
FRONT.
FRONT.
FRONT. LET'S JUST KEEP THE
PARTY GOING.
PARTY GOING. >> Host: WHAT'S NEXT?
>> Guest: WE'VE GOT SOME
PORK MEDALLIONS.
PORK MEDALLIONS. YOU'RE NOT GOING TO SEE
ME USE BUTTERS AND OILS
TONIGHT.
TONIGHT.
TONIGHT. IF I HAPPEN TO SNEAK ONE
IN THERE, IT'S FOR TASTE
ONLY, NOT NECESSITY.
EVEN IF YOU GO AHEAD AND
SEASON THE THING, WHAT
ENDS UP HAPPENING IS,
YOU STILL HAVE TO BE
VERY CAREFUL, AND YOU
HAVE TO CREATE WHAT'S
CALLED A RELEASE POINT.
IF YOU'VE EVER WORKED
WITH ENAMEL CAST IRON,
YOU'VE GOT TO TO WORK
WITH A RELEASE POINT.
IT WILL ACTUALLY COME
OFF THE PLATE, THAT'S
THE SECRET.
THE SECRET. WITH THE BEAUTY OF THIS,
YOU GET THAT TASTE
FLAVOR AND DIMENSION OF
CAST IRON COOKWARE.
IF YOU'VE EVER GONE TO A
FOUR STAR RESTAURANT,
YOU KNOW WHAT DIMENSION
I'M TALKING ABOUT.
YOU GET IT WITH ALL THE
EXTRA CLEANUP.
EXTRA CLEANUP. WHEN YOU WANT TO TALK
ABOUT DISHES THAT YOU
CAN DO ON YOUR STOVE
TOP, BECAUSE YOU'VE GOT
THE WEIGHT IN THAT GRILL
PAN LID, YOU'VE GOT THE
ABILITY TO CREATE THAT
WEIGHTED SEAL, SO YOU
CAN DO PERFECT BRAISING.
WE'RE GOING TO LET THIS
ONE FINISH UP.
THAT'S THE BEAUTY OF IT.
COOKING ON LOW IN CAST
IRON IS OUT OF THIS
WORLD, BECAUSE AGAIN,
IT'S THE SAME
CONSTRUCTION ALL THE WAY
UP THE SIDE WALL.
SO THE CAST IRON THAT'S
HERE IS THE SAME AS
WHAT'S AT THE BOTTOM.
YOU CAN HAVE A LOOK.
WE'VE GIVEN YOU A NICE,
DEEP, DEEP, DEEP BASE TO
WORK WITH, WHICH IS
BEAUTIFUL.
BEAUTIFUL. THAT LID, THAT GRILL PAN
LID GIVES YOU THAT NICE
SEAL.
SEAL.
SEAL. IT'S FOUR COURT, SO IT'S
FAMILY SIZE, WHICH IS
BEAUTIFUL.
BEAUTIFUL. REMEMBER, THE OUTSIDE
WITH THE SILICONE
POLYESTER IS TOUGHER
THAN YOUR GRILL, OKAY?
THAT COLOR'S NOT GOING
ANYWHERE.
ANYWHERE.
ANYWHERE. I TELL YOU, WE RECOMMEND
USING SILICONE, WOOD,
THINGS LIKE THAT.
LISTEN, IF YOU WANT TO
USE METAL, THIS IS CAST
IRON, YOU HAVE THAT
CHOICE.
CHOICE.
CHOICE. WHEN IT COMES TIME FOR
THINGS TO NOT STICK.
THINGS ARE NOT GOING TO
STICK.
STICK.
STICK. THIS IS CAST IRON YOU'RE
LOOKING AT.
LOOKING AT. I KNOW PEOPLE WHO HAVE
WORKED WITH CAST IRON,
ESPECIALLY GRANDMAS WHO
HAVE GOTTEN THAT WOODEN
SPOON WHENEVER WE'VE
TAKEN THE WOODEN
SEASONING OFF.
SEASONING OFF. WHEN I KEEP TALKING
ABOUT THAT DIMENSION WE
LOSE, THAT FLAT BOTTOM,
NONSTICK COOKWARE.
NONSTICK COOKWARE. WHEN YOU TURN THAT FOOD
OVER, IT'S FLAT.
THAT'S WHAT IT IS.
WHEN YOU MAKE CAST IRON,
HERE'S WHAT HAPPENS.
THEY TAKE SAND, AND THEY
MAKE YOUR MOLD.
THEY POUR THE CAST IRON
IN, AND THAT MOLD GETS
BROKEN OFF.
BROKEN OFF. JUST LIKE YOUR
FINGERPRINTS AND A
SNOWFLAKE, THERE'S NO
TWO ALIKE.
TWO ALIKE. NO MALTER WHERE I TURN
THIS MEAT OVER, THOSE
GRILL MARCS ARE THE
SAME, THAT'S HOW IT
COOKS THE FOOD.
WHAT HAPPENS IS, BECAUSE
YOU'VE GOT THAT CAST
IRON, BECAUSE YOU'VE GOT
THOSE HILLS AND VALLEYS
CREATED BY THE SAND THAT
MAKES THE MOLD, INSTEAD
OF THAT FLAT SURFACE,
WHENEVER THOSE NATURAL
FATS AND SUGARS HIT IT,
THEY CREATE THESE
INCREDIBLE GRILL MARKS
AND THAT TASTE.
>> Host: WE HAVE A
FABULOUS SELECTION OF
EIGHT COLORS TONIGHT,
EXCLUSIVE TO HSN.
THIS IS YOUR NEW
CASSEROLE PAN, IT'S YOUR
NEW GRILL PAN.
IT'S TWO IN ONE.
THIS IS OUR BEAUTIFUL
ROSE.
ROSE.
ROSE. SORRY, NO, THIS IS
TAUPE.
TAUPE.
TAUPE. I'M GOING TO SHOW YOU
THE ROSE AND THE TAUPE
TOGETHER, ONE SECOND.
THIS IS WHAT WE DID IN
THE LAST HOUR.
THEY'RE VERY SIMILAR.
ROSE IS AT THE TOP, AND
TAUPE IS BELOW IT.
WHEN MARC SAYS IT'S
REAL, REAL CAST IRON,
THIS ISN'T FAUX CAST
IRON, IT'S REAL CAST
IRON.
IRON.
IRON. WE
IRON. WE ALSO HAVE SILVER,
WHICH IS NOT A GRAY,
IT'S A REALLY LIVELY
SILVER.
SILVER.
SILVER. THIS IS PLUM, ALSO
LIMITED TONIGHT.
LIMITED TONIGHT. LET'S JUMP TO THE
FRONTROW.
FRONTROW.
FRONTROW. THIS IS OUR BLACK.
A VERY HIGH END BLUE,
THIS IS YOUR TEAL
TURQUOISE, AND OF COURSE
THE RED.
THE RED.
THE RED. I WANT YOU TO THINK
ABOUT THAT VERY HIGH END
EXPENSIVE CAST IRON
BRAND IN THOSE HIGH END
OURMET CULINARY STORES,
AND I WANT YOU TO
COMPARE THE TWO.
BECAUSE THAT ONE DOES
NOT DO WHAT THIS IS ABLE
TO DO.
TO DO.
TO DO. IT
TO DO. IT DOESN'T BEHAVE,
THERE'S THAT WORD AGAIN,
LIKE THIS IS ABLE TO DO.
THIS IS A MUCH SHORTER
PRESENTATION.
PRESENTATION. THERE'S ONLY TEN MINUTES
LEFT.
LEFT.
LEFT. IT'S THE LAST
PRESENTATION OF THE
EVENING.
EVENING.
EVENING. I SEE WHAT YOU'RE DOING
AGAIN.
AGAIN.
AGAIN. >>
AGAIN. >> Guest: WE'VE GOT TO
TRY TO GET THESE IN
HERE.
HERE.
HERE. THIS IS SUCH A FUN DISH.
ONE OF THE NICE THINGS
ABOUT BEING ABLE TO GET
INTO THIS KIND OF
COOKWARE IS THE FACT
THAT YOU CAN TAKE THE
SIMPLIST DISHES NOW.
THE SIMPLIST MEALS, THE
ONES YOU'VE BEEN MAKING
FOR YEARS AND GIVE THEM
AN ADDED KICK LIKE YOU
ACTUALLY WOULDN'T
ACTUALLY WOULDN'T BELIEVE.
BELIEVE.
BELIEVE. SO WE'RE GOING TO GO
AHEAD AND GET THESE
CHIPS IN HERE.
WE'RE ALL MOVING FASTER
NOW.
NOW.
NOW. YOU'RE GOING TO TAKE
THIS FOR ME.
JUST LIKE THIS.
WALK BACK WITH ME TO THE
OVEN.
OVEN.
OVEN. YOU'RE GOING TO SLIDE
THAT IN, WHILE I GO
AHEAD RIGHT DOWN THERE.
YOU KNOW WHAT?
RIGHT UP HERE, HOW ABOUT
THAT?
THAT?
THAT? WHAT I'M GOING TO DO,
ADAM, IS I'M GOING TO
TAKE OUT THE CASSEROLE
THAT I NEED, THE
CASSEROLE DISH I NEED TO
MAKE OUR DUTCH BABY.
I'M GOING TO DO THIS
BEFORE THE SHOW ENDS.
YOU WANT TO PREHEAT YOUR
PAN.
PAN.
PAN. THIS
PAN. THIS IS A GERMAN BAKED
PANCAKE.
PANCAKE.
PANCAKE. THIS AND THE BREAD
YOU'RE GOING TO SEE IN A
SECOND IS ONE OF THE
DISHES AND COOKINGS THAT
THIS TYPE OF COOKWARE IS
DESIGNED FOR, SOUGHT
AFTER, AND SPENT HUGE
MONEY ON BECAUSE OF THE
WAY IT PERFORMS.
NOW KITCHEN HQ AND HSN
HAVE GIVEN YOU A WAY TO
DO THIS.
DO THIS.
DO THIS. IMAGINING BEING ABLE TO
DO THIS.
DO THIS.
DO THIS. WHEN IT COMES TIME FOR
FRESH BAKED BREAD IN A
CAST IRON CASSEROLE PAN,
YOU HAVE NO IDEA WHAT
YOU'RE MISSING, UNLESS
YOU'VE DONE IT.
SO GO AHEAD, TAKE THAT
SECOND OR TWO, AND JUST
THROW THESE DISHES
TOGETHER.
TOGETHER.
TOGETHER. THEY DON'T TAKE LONG.
IT'S A MATTER OF HAVING
THE RIGHT TOOLS TO COOK
THEM WITH.
THEM WITH. WHEN THAT BREAD IS ALL
DONE, RIP THAT RIGHT OUT
OF THERE.
OF THERE.
OF THERE. NOW, FOR OUR BEAUTIFUL
STEW FOR OUR NEXT
PRESENTATION, GO AHEAD
AND SERVE IT IN HERE.
IF YOU'VE GOT THE CHEF
HANDS, GO AHEAD AND HOLD
THIS GOOFY HOT BREAD
THAT'S REMOVING MY
FINGERPRINTS AS WE
SPEAK.
SPEAK.
SPEAK. I
SPEAK. I PICKED THIS UP AND
THOUGHT, MARC THAT WAS A
HORRIBLE IDEA, BUT
YOU'VE GOT TO FINISH.
THERE WE GO, LET'S BURN
THE OTHER FINGERS, AND
PERFECT.
PERFECT.
PERFECT. GUYS, THAT'S WHAT WE'RE
TALKING ABOUT.
TALKING ABOUT. OUR PORK MEDALLIONS ARE
ALL DONE.
ALL DONE.
ALL DONE. LET ME GO AHEAD AND
BRING THESE OUT FOR A
SECOND, JUST LIKE THAT.
THAT DUTCH OVEN GOT IN
THERE RIGHT, CAT?
GOOD.
GOOD.
GOOD. >>
GOOD. >> Host: THESE GUYS ARE
WORKING MIRACLES OUT
HERE.
HERE.
HERE. SEVEN MINUTES LEFT.
WE'VE DONE OUR FABULOUS
PORK MEDALLIONS.
PORK MEDALLIONS. WE'RE DOING THE DUTCH
BABY.
BABY.
BABY. WE'RE DOING THE MONKEY
BREAD.
BREAD.
BREAD. SO
BREAD. SO MUCH WITH THIS YOU'VE
GOT TO GET THIS HOME.
WE LAUNCH THE ORIGINAL
FRYPAN SET IN JANUARY.
IT WENT ON TO BE A HUGE
CUSTOMER PICK WITH OVER
300 REVIEWS.
300 REVIEWS. PEOPLE LOVE IT.
REAL CAST IRON REALLY
GOES IN THE DISHWASHER.
REAL CAST IRON THAT
REALLY HOLDS ITS HEAT,
JUST LIKE YOU EVER
IMAGINED, BUT THIS HAS
REAL NONSTICK.
REAL NONSTICK. YOU DON'T NEED TO BABY
IT.
IT.
IT. YOU'RE NOT WORRIED ABOUT
IT.
IT.
IT. THERE'S NO MAINTENANCE
ISSUES.
ISSUES.
ISSUES. THIS DOES EVERYTHING.
WE'RE FRYING AS WELL.
>> Guest: WE'RE ACTUALLY
GOING TO FRY IN IT AS
WELL.
WELL.
WELL. WHAT'S GREAT ABOUT
FRYING IN THESE, THEY
HAVE THOSE HIGH SIDE
WALLS, IF YOU'RE DOING
FRIED CHICKEN OR
BROCCOLI CHEDDAR BALLS,
OUT OF THIS WORLD.
THAT LID, REMEMBER, NOT
ONLY IS IT YOUR GRILL
PAN LID, BUT IT'S ALSO
YOUR BRAISING LID.
WHAT A BRAISING LID
DOES, IS IT GIVES YOU
THE WEIGHT NECESSARY TO
SIT ON TOP OF A PAN AND
ALLOW THE CONDENSATION
TO GO BACK UP, AND DRIP
DOWN INTO YOUR FOOD.
IT TAKES WITH IT, ALL
THE TASTES AND FLAVORS.
WHEN YOU'VE GOT A
BEAUTIFUL JAMBALAYA,
BEAUTIFUL JAMBALAYA, SOME OF THESE FOODS,
WE'RE ABBREVIATED
WE'RE ABBREVIATED TONIGHT.
TONIGHT.
TONIGHT. I DON'T KNOW IF YOU CAN
SEE INSIDE BUT THERE'S
NO STICKING.
NO STICKING. WE'RE DEGLAZING THIS
PAN.
PAN.
PAN. THAT
PAN. THAT MIGHT SEEM LIKE A
SILLY THING.
SILLY THING. HERE'S WHAT YOU HAVE TO
REMEMBER.
REMEMBER.
REMEMBER. ONE OF THE THINGS AGAIN
THAT WE LOST WHEN WE
WENT TO THAT NONSTICK
COOKWARE WAS THAT
ABILITY TO CREATE DISHES
WITH THESE REALLY NICE
REDUCTIONS IN
REDUCTIONS IN SEASONINGS.
SEASONINGS. WHAT ENDS UP HAPPENING,
THIS IS DESIGNED TO PULL
THOSE LITTLE BITS OVER
THE PAN.
THE PAN.
THE PAN. WHEN YOU'RE WORKING WITH
BASICALLY GLASS, THERE
ARE NO LITTLE BITS TO
PULL UP.
PULL UP.
PULL UP. YOU WANT TO MAKE SURE
CAST IRON IS GIVING YOU
NOT ONLY THAT
rEXPERIENCE, NOT ONLY ARE
YOU GETTING THIS
REDUCTION IN THIS
BEAUTIFUL SAUCE, BUT
THIS IS WHAT I WANT YOU
TO SEE.
TO SEE.
TO SEE. WE'RE GOING TO PICK OUR
DISHES TO DO ON AIR.
WHATEVER.
WHATEVER.
WHATEVER. YOU DON'T NECESSARILY
EAT LIKE THIS, BUT NO
MATTER WHAT YOU'RE
COOKING, THAT YOU'RE
GOING TO APPRECIATE.
YOU'RE GOING TO
APPRECIATE THAT CLEANUP
NO MATTER WHAT IT IS.
AND IF YOU'RE USING CAST
IRON, AND YOU DEGLAZE
SOMETHING LIKE WINE,
NORMALLY, YOU HAVE TO GO
AHEAD AND RESEASON YOUR
PAN, BUT YOU DON'T HAVE
TO DO THAT THIS TIME
AROUND, BECAUSE OUR PAN
DOESN'T NEED TO BE
SEASONED TO KEEP IT
NONSTICK.
NONSTICK.
NONSTICK. IF YOU WANT TO TALK
ABOUT NONSTICK
ABOUT NONSTICK PROPERTIES, LET'S GO
AHEAD AND REALLY PUT
THIS TO THE TEST, GUYS.
I JUST PUT SUGAR IN
THERE BY ITSELF.
WE'RE GOING TO LEAVE
THAT AS IS.
>> Host: WORKS ON
INDUCTION OR ANY STOVE
TOP.
TOP.
TOP. >>
TOP. >> Guest: LET'S GO
AHEAD, WE'VE GOT OUR
SUGAR MELTING, OUR
FRYER'S FRYING.
FRYER'S FRYING. LET'S SEE WHAT'S GOING
ON IN THE OVEN.
THAT'S THE FUN PART OF
IT, GUYS.
IT, GUYS.
IT, GUYS. OUR DUTCH OVEN'S GOOD.
I'VE GOT TO TELL YOU
BETWEEN ALL THE COLORS
AND EVERYTHING YOU'RE
ABLE TO GET, IT
ABSOLUTELY OUTSTANDING.
ABSOLUTELY OUTSTANDING. IT'S USUALLY THAT CHOICE
THAT WE'RE ALL MISSING,
YOU KNOW WHAT I MEAN?
SO GUYS THIS IS YOUR
MACARONI AND CHEESE.
CHECK THIS OUT.
NOW YOU WATCHED US MAKE
THIS FRESH AND LIVE AND
QUICK.
QUICK.
QUICK. WHEN YOU'RE WORKING WITH
THE RIGHT TOOLS, THE
JOBS ARE NOT HARD AT
ALL.
ALL.
ALL. SO
ALL. SO WHEN YOU WANT TO DO
SOME OF THESE REALLY
FUN, AWESOME, LOVELY
BEAUTIFUL DISHES, AND
AGAIN, IT'S NOT THE MAC
AND CHEESE.
AND CHEESE. IT'S THIS PART HERE.
HAVE A LOOK.
HAVE YOU EVER TRIED TO
SCRUB A PAN AFTER MAKING
MAC AND CHEESE?
THERE'S NO SCRUBBING
HERE.
HERE.
HERE. IT
HERE. IT SIMPLY WIPES OUT.
AGAIN, IF THAT WIPING
OUT IS TOO MUCH, BY ALL
MEANS, JUST THROW IT IN
THE DISHWASHER GUYS.
YOU CAN SEE THE BOTTOM
OF THAT PAN, IT SIMPLY
FOLDS AWAY.
FOLDS AWAY. THERE'S NEVER ANY
FIGHTING WITH THE
CLEANUP.
CLEANUP.
CLEANUP. WHEN WILL IT COME CLEAN?
HOW WILL THIS EVER COME
CLEAN?
CLEAN?
CLEAN? YOU KNOW WHAT I MEAN?
ON THIS PART HERE, WITH
THE SUGAR, WE'RE WORKING
WITH THE CASSEROLE DISH
ITSELF.
ITSELF.
ITSELF. AS WE'RE DOING THAT, I
WANT YOU YOU TO NOTICE
THOSE HIGH SIDE WALLS.
THAT'S IMPORTANT.
THAT'S IMPORTANT. IT GIVES YOU SO MANY
MORE OPTIONS.
MORE OPTIONS. SKILLETS ARE IMPORTANT.
WE ALL WANT TO HAVE THE
SKILLETS IN OUR LIVES.
WHEN IT COMES TIME FOR
THESE DISHES THAT
REQUIRE A LITTLE MORE
IMAGINATION.
IMAGINATION. MAYBE YOU'RE FEEDING A
FEW MORE PEOPLE.
MAYBE YOU WANT A FEW
MORE OPTIONS, THEN
ABSOLUTELY, THAT FOUR
CORE DEEP SIDE IS REALLY
GOING TO HELP, AND THAT
LID COMES WITH IT.
THIS IS TWO PANS.
THIS IS NOT ONE PAN.
THIS IS TWO PANS THAT
YOU'RE GETTING.
YOU'RE GETTING. YOU'RE GETTINGTHE GRILL
LID, WHICH AGAIN, IS
SOLD SEPARATELY, THAT
CAN COST A FORTUNE.
HERE'S WHAT'S COOL ABOUT
THIS.
THIS.
THIS. YOU
THIS. YOU WOULD NEVER THINK TO
MAKE CARAMEL IN A CAST
IRON PAN.
IRON PAN.
IRON PAN. YOU WOULD USE COPPER.
BECAUSE IT DOESN'T GRAB,
STICK, OR HOLD.
WHEN YOU USE CAST IRON,
YOU ADD THAT DIMENSION
OF CAST IRON COOKING
INTO THIS TYPE OF
COOKING VESSEL, HOLY
MOLEY YOUR RESULTS GET
BETTER.
BETTER.
BETTER. >> Host: THIS IS NOT
COOKWARE THAT YOU'LL BUY
TONIGHT AND REBUY IN TWO
YEARS.
YEARS.
YEARS. IT'S NOT COOKWARE THAT'S
GOING TO HOLD YOU DOWN.
IT'S COOKWARE THAT
GENERALLY, AND IT'S
REFRESHING TO BE ABLE TO
SAY THIS, IT'S COOKWARE
THAT WILL STAY WITH YOU
AND YOUR FAMILY, PERHAPS
FOREVER.
FOREVER.
FOREVER. >> Guest: THAT'S EXACTLY
RIGHT.
RIGHT.
RIGHT. >>
RIGHT. >> Host: IT'S AN
INVESTMENT.
INVESTMENT. >> Guest: WE TALKED
ABOUT IT IN OUR LAST
AIRING.
AIRING.
AIRING. WE HAVE ONE HEIRLOOM IN
OUR FAMILY, AND IT'S A
CAST IRON PAN.
IT'S BEEN IN OUR FAMILY
FOR THE PAST 200 YEARS.
IT CAME OVER WITH GREAT-
GREAT-GRANDMOTHER FROM
GREAT-GRANDMOTHER FROM SCOTLAND.
SCOTLAND.
SCOTLAND. NUMBER ONE, IT'S
BEAUTIFUL TO COOK IN,
BECAUSE YOU KNOW YOUR
FAMILY'S HISTORY HAS
BEEN WRITTEN IN THAT
PAN.
PAN.
PAN. THE
PAN. THE COOLEST THING ABOUT
THIS PAIN COMPARED TO
IT, WHEN I COOK MEALS IN
OUR KITCHEN HQ CAST
IRON, I DON'T HAVE THE
CLEANUP.
CLEANUP.
CLEANUP. WHEN I COOK MEALS IN
THAT PAN, EVEN THOUGH
IT'S HOLDING UP.
IT IS A LOT OF WORK.
I WANT YOU TO WATCH THE
CARAMEL COME OUT OF THE
BACK AS WE POUR IT.
THE FACT THAT IT JUST
RIPS OFF THE BACK OF
THAT POT AND PAN MEANS
THERE'S NOTHING IN THERE
FOR YOU TO CLEAN UP.
HERE IS YOUR LIVE BEFORE
AND AFTER.
AND AFTER. THAT IS CARAMEL IN A
PAN, THAT'S JUST RIPPING
RIGHT AWAY.
RIGHT AWAY. THOSE ARE THE KIND OF
RESULTS YOU DON'T SEE
ANYWHERE EXCEPT KITCHEN
HQ NONSTICK CAST IRON
COOKWARE.
COOKWARE.
COOKWARE. HOW ABOUT CHICKEN POT
PIE FOR AN ARMY?
ALL YOU'VE GOT TO DO IS
TAKE A COUPLE OF CANS OF
YOUR FAVORITE CREAMSOUP,
AND THOSE BISCUITS.
ALL YOU DO IS PUT THE
BISCUITS ON TOP OF THE
SOUP.
SOUP.
SOUP. PUT
SOUP. PUT EVERYTHING IN THE
OVEN, AND YOU'VE GOT A
HOT, BEAUTIFUL MEAL FOR
AT LEAST 8 TO 10 PEOPLE.
THE BEAUTIFUL PART OF IT
IS NO CLEANUP WHEN
YOU'RE DONE.
YOU'RE DONE. THAT'S WHAT IT'S ALL
ABOUT.
ABOUT.
ABOUT. NO
ABOUT. NO CLEANUP WHEN YOU'RE
DONE.
DONE.
DONE. >>
DONE. >> Host: I AM SO
IMPRESSED, AND I HOPE
YOU ARE AS WELL, FOLKS.
ALL THE COLORS, ROSE,
PLUM, TAUPE, BLUE, TEAL,
TURQUOISE, SILVER, OR
BLACK ARE AVAILABLE.
TWO PANS FOR ONE PRICE.
BEST VALUE OF THE ENTIRE
YEAR.
YEAR.
YEAR. REAL CAST IRON.
WITH ALL THE THINGS THAT
YOU'VE EVER DREAMT OF IT
HAPPENING.
HAPPENING. RED HAS BEEN THE MOST
POPULAR IN THIS HOUR.
BUT PLUM, TAUPE, AND
ROSE WILL BE THE FIRST
TO SELL OUT.
YOU'VE GOT TO DO THIS.
YOU ABSOLUTELY HAVE TO
BRING THIS HOME.
I'VE NEVER SEEN A MORE
COMPREHENSIVE
COMPREHENSIVE DEMONSTRATION OUT HERE
IN THE DECADE I'VE BEEN
AT HSN.
AT HSN.
AT HSN. REALLY REMARKABEL.
REALLY REMARKABEL. WE'RE WRAPPING THIS ONE
UP, MARC.
UP, MARC.
UP, MARC. THIS IS THE GRAND
FINALE.
FINALE.
FINALE. >> Guest: YOU SAW US
COOK THIS LIVE.
KEEP EVERYTHING FRESH,
EVERYTHING EVEN, AND
YOU'VE GOT A PERFECT
DESSERT IN A MATTER OF
MINUTES, AGAIN, WITH
ZERO CLEANUP.
ZERO CLEANUP. ISN'T THAT BEAUTIFUL?
>> Host: HE JUST DID