Cast Iron Cooking Lore
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Cast Iron Cooking Lore
I'll bet most of this "Basket of Deplorables" ( ) use cast iron skillets.
I use nothing else.
I've been refining the technique on my own for over thirty years. When I break the rules, it gets ugly. When I do it right there is no other cooking method that can compare.
For steaks, and chops/burgers/chicken I start by getting the oil/butter smoking hot, nearly blacken it on the one side, turn down to Med Hi, and finish the other side. Mine usually turn out very red, but warm in the middle. (well, not the chicken, which is cooked a lot lower....follow the rules about turning)
Eggs use the same smoking oil start, but then I turn the pan down to med, and finish them up sunny side.
Potatoes = smoking oil, then down to medium.
Hmmm, a recurring theme, here.....Start smoking hot, then turn down.
And, of course, never turn the product too soon...that's when it gets ugly.
I clean with a plastic scrubber, no soap under hot tap water. Dry off, put on the stove, warm up and rub in a couple drops of olive oil with a paper towel. A more aggressive clean is salt, and oil. Next level is a stainless Chore Boy rough scrubber. If it rusts, I fill it half way with white vinegar, boil it for a couple minutes, leave it sit overnight, then use the Chore Boy to shine it up, wipe it out with oil (on a low stove setting) until the black residue goes away, and start all over. I've learned not to need a curing process, I just start using it with a little extra oil, and no liquids until it gets that nice black finish again.
Of course, you know it does a superior job of biscuits, cornbread, and any oven frying you need done.
My favorite rub is Johnny's Salt, brown sesame oil, black pepper, turmeric, garlic powder. IMO, BBQ sauce is for after it's cooked.
I use nothing else.
I've been refining the technique on my own for over thirty years. When I break the rules, it gets ugly. When I do it right there is no other cooking method that can compare.
For steaks, and chops/burgers/chicken I start by getting the oil/butter smoking hot, nearly blacken it on the one side, turn down to Med Hi, and finish the other side. Mine usually turn out very red, but warm in the middle. (well, not the chicken, which is cooked a lot lower....follow the rules about turning)
Eggs use the same smoking oil start, but then I turn the pan down to med, and finish them up sunny side.
Potatoes = smoking oil, then down to medium.
Hmmm, a recurring theme, here.....Start smoking hot, then turn down.
And, of course, never turn the product too soon...that's when it gets ugly.
I clean with a plastic scrubber, no soap under hot tap water. Dry off, put on the stove, warm up and rub in a couple drops of olive oil with a paper towel. A more aggressive clean is salt, and oil. Next level is a stainless Chore Boy rough scrubber. If it rusts, I fill it half way with white vinegar, boil it for a couple minutes, leave it sit overnight, then use the Chore Boy to shine it up, wipe it out with oil (on a low stove setting) until the black residue goes away, and start all over. I've learned not to need a curing process, I just start using it with a little extra oil, and no liquids until it gets that nice black finish again.
Of course, you know it does a superior job of biscuits, cornbread, and any oven frying you need done.
My favorite rub is Johnny's Salt, brown sesame oil, black pepper, turmeric, garlic powder. IMO, BBQ sauce is for after it's cooked.
The Rotten Fruit Always Hits The Ground First
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Re: Cast Iron Cooking Lore
Hmmm. My wife told me I started off smokin' hot, then down to medium. I hope I don't hit "low"...
Mike
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Re: Cast Iron Cooking Lore
What time did you say, "dinner is on".
I also like a pressed steel frypan.
Cheers Mark
I also like a pressed steel frypan.
Cheers Mark
Re: Cast Iron Cooking Lore
Educate me.....mark wrote:What time did you say, "dinner is on".
I also like a pressed steel frypan.
Cheers Mark
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Re: Cast Iron Cooking Lore
Not cast iron.BlaineG wrote:Educate me.....mark wrote:What time did you say, "dinner is on".
I also like a pressed steel frypan.
Cheers Mark
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Re: Cast Iron Cooking Lore
...
Last edited by Griff on Sun Sep 11, 2016 6:18 pm, edited 1 time in total.
Griff,
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There is a fine line between hobby & obsession!
AND... I'm over it!!
No I ain't ready, but let's do it anyway!
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Re: Cast Iron Cooking Lore
Oops, meant to start my own thread.
Griff,
SASS/CMSA #93
NRA Patron
GUSA #93
There is a fine line between hobby & obsession!
AND... I'm over it!!
No I ain't ready, but let's do it anyway!
SASS/CMSA #93
NRA Patron
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There is a fine line between hobby & obsession!
AND... I'm over it!!
No I ain't ready, but let's do it anyway!
Re: Cast Iron Cooking Lore
Eventually, I figgered you'd get around to cast iron....Griff wrote:Oops, meant to start my own thread.
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Re: Cast Iron Cooking Lore
I agree Blaine, cast is the way to go. I'm new to cooking, having been married most of my life to good or excellent cooks and on my own now.
The best cookware, for sure. I've been getting a few of the old Griswold pieces from Ebay lately. There sure is a difference between old and new!
I kept expecting Griff to get around to cast iron too! Well them Navies of his are pretty close.
Cat
The best cookware, for sure. I've been getting a few of the old Griswold pieces from Ebay lately. There sure is a difference between old and new!
I kept expecting Griff to get around to cast iron too! Well them Navies of his are pretty close.
Cat
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Re: Cast Iron Cooking Lore
Blaine, I'm a big fan, too. I have my grandmother's trusty Griswold, a couple of Lodge Dutch ovens, a Wagner "fat free fryer" and two more that I dote on. I have actually considered building an electrolysis unit to clean my guys and any additional pieces that I should add to the arsenal. Treat 'em right and they treat you like a king.
Re: Cast Iron Cooking Lore
Most times I cook for myself, except when the grand daughters and their parents are here.
Most of the time I cook outside on a single burner butane stove. Else, for bulk guests a Weber, either charcoal or maybe gas.
Invariably cast iron. For stews an enameled "camp oven", otherwise a griddle plate or if I want "flame", one with slots. Aluminium, for the most part, is a bit of a luck dip.
Now for the pressed steel frying pan. If I want "quick" and "slightly singed", i.e. Saturday's breakfast of bacon, tomato, thin steaks or lamb chops, snags(sorry breakfast sausages), baked beans, I tend to use it. I like the flavour it gives.
All the best, Mark
Most of the time I cook outside on a single burner butane stove. Else, for bulk guests a Weber, either charcoal or maybe gas.
Invariably cast iron. For stews an enameled "camp oven", otherwise a griddle plate or if I want "flame", one with slots. Aluminium, for the most part, is a bit of a luck dip.
Now for the pressed steel frying pan. If I want "quick" and "slightly singed", i.e. Saturday's breakfast of bacon, tomato, thin steaks or lamb chops, snags(sorry breakfast sausages), baked beans, I tend to use it. I like the flavour it gives.
All the best, Mark
Re: Cast Iron Cooking Lore
It would seem the trick is to use cast iron every day. Whereas I use it mostly when cooking out doors or for searing/browning meats before putting in the slow cooker.
After cleaning and drying, I store my pans in the oven, and might not use for some months. Sometimes an off odor developes if I leave oil on the surface.
One last thing that isn'the an issue yet, but the last 5 years of blood tests indicate that I'm retaining iron. This could mean my liver is not cleaning out excess iron down the drain. There are no other problem indicators, but it's something I keep a watch on.
Anyway, I do like to cook and store food in the same pan, and I like my Nuwave precision induction cook top a lot.
- Brian
After cleaning and drying, I store my pans in the oven, and might not use for some months. Sometimes an off odor developes if I leave oil on the surface.
One last thing that isn'the an issue yet, but the last 5 years of blood tests indicate that I'm retaining iron. This could mean my liver is not cleaning out excess iron down the drain. There are no other problem indicators, but it's something I keep a watch on.
Anyway, I do like to cook and store food in the same pan, and I like my Nuwave precision induction cook top a lot.
- Brian
Re: Cast Iron Cooking Lore
A tip for you guys with grungy cast iron, if you have an oven with self-cleaning setting, stick your cast iron in and hit self-clean. When done a lite scrub and re-season. HTH
Re: Cast Iron Cooking Lore
I've got my favorite cast iron frying pan, 12" (?), but it's in my shop. A couple of reasons; we now live in an all electric house, can't seem to cook worth a darn on an electric stove so I quit cookin'. And my wife can't easily handle a 10 lb. frying pan, anymore...
I have memories of my Dad cooking breakfast before we went to work (I was 14 and we had a rubbish route so we started at 6:00 am.). Dad never washed the frying pan, just pushed it to the back of the stove top and only changed the bacon grease once a month. But we didn't get food poisoning or diarrhea, just good old fried bacon and eggs...
I have memories of my Dad cooking breakfast before we went to work (I was 14 and we had a rubbish route so we started at 6:00 am.). Dad never washed the frying pan, just pushed it to the back of the stove top and only changed the bacon grease once a month. But we didn't get food poisoning or diarrhea, just good old fried bacon and eggs...
Mike
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Re: Cast Iron Cooking Lore
I never, ever, use water on my Cast Iron.BlaineG wrote:...I clean with a plastic scrubber, no soap under hot tap water. Dry off, put on the stove, warm up and rub in a couple drops of olive oil with a paper towel. A more aggressive clean is salt, and oil. Next level is a stainless Chore Boy rough scrubber. If it rusts, I fill it half way with white vinegar, boil it for a couple minutes, leave it sit overnight, then use the Chore Boy to shine it up, wipe it out with oil (on a low stove setting) until the black residue goes away, and start all over. I've learned not to need a curing process, I just start using it with a little extra oil, and no liquids until it gets that nice black finish again. ...
I clean it exclusively with canola and, if necessary, coarse salt &/or a copper pad at just below smoking temp.
It's sterilized by the heat, and its all the "clean" it needs to be.
If you never use water it will never rust and you will never have to re-season it.
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Re: Cast Iron Cooking Lore
That's one way. The water is not the problem. It's when you have burnt on pelosi that is not removed, and it rusts underneath it. (Just like copper in your rifle barrel)Old Ironsights wrote:I never, ever, use water on my Cast Iron.BlaineG wrote:...I clean with a plastic scrubber, no soap under hot tap water. Dry off, put on the stove, warm up and rub in a couple drops of olive oil with a paper towel. A more aggressive clean is salt, and oil. Next level is a stainless Chore Boy rough scrubber. If it rusts, I fill it half way with white vinegar, boil it for a couple minutes, leave it sit overnight, then use the Chore Boy to shine it up, wipe it out with oil (on a low stove setting) until the black residue goes away, and start all over. I've learned not to need a curing process, I just start using it with a little extra oil, and no liquids until it gets that nice black finish again. ...
I clean it exclusively with canola and, if necessary, coarse salt &/or a copper pad at just below smoking temp.
It's sterilized by the heat, and its all the "clean" it needs to be.
If you never use water it will never rust and you will never have to re-season it.
When I finish the hot tap water/scrubber regimen, it goes on the stove burner, and gets the heat/oil treatment that takes care of any moisture. If I see "stuff" after I wipe with a bit of oil (canola stinks and tastes so bad...how do you stand it?) I'll do the salt/oil thing. I use olive most of the time. I fry with a combination of butter, olive, coconut, and sesame.....
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Re: Cast Iron Cooking Lore
Absolute best way to cook bacon and eggs is in a cast iron skillet.
Heat skillet
cook bacon to desired crispness
remove bacon
crack a couple of eggs into the grease in the pan
Scoop the hot grease over the top of the eggs until done.
I'm sure that right about now someone is screaming about how bad that is for you. Well, I'm into six decades and I'm still here so it can't be all that bad.
Heat skillet
cook bacon to desired crispness
remove bacon
crack a couple of eggs into the grease in the pan
Scoop the hot grease over the top of the eggs until done.
I'm sure that right about now someone is screaming about how bad that is for you. Well, I'm into six decades and I'm still here so it can't be all that bad.
Jeepnik AKA "Old Eyes"
"Go low, go slow and preferably in the dark" The old Sarge (he was maybe 24.
"Freedom is never more that a generation from extinction" Ronald Reagan
"Every man should have at least one good rifle and know how to use it" Dad
"Go low, go slow and preferably in the dark" The old Sarge (he was maybe 24.
"Freedom is never more that a generation from extinction" Ronald Reagan
"Every man should have at least one good rifle and know how to use it" Dad
yes they do rust under the crust......
Deleted.
Last edited by Ray on Fri Mar 04, 2022 6:59 pm, edited 1 time in total.
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Re: Cast Iron Cooking Lore
I've been cooking on cast iron now for I guess 15 + years and exclusively for the last 8 years. I finally got rid of the last of my "non-stick" pans when we moved 6 months ago into a smaller place. I have accumulated several skillets. 1 6", 3 8" , 3 10", 1 12" and 2 10' or so square ones, plus a couple dutch ovens and other stuff. I have more than I need, but can't bear to part with them. Some are 50-60 years old I got from family members. After cooking, I usually add a little water from the tea kettle and then go ahead and eat dinner. I wipe out with a wet sponge or paper towel and usually that's all required. Dry with a towel or warm up on stove a couple of minutes and wipe it down with some good old fashioned lard I keep in a coffee can. I store them on a bread rack I bought at some discount store and works out pretty good. I also have found that the more you use them the better they get, building up layer upon layer of seasoning. Every one should have at least 1 good 10 or 12 inch skillet. I'm hoping to pass a couple of mine down to my daughter after she develops a little more skill and discipline in the culinary arts. By the time she has children, some of these pans will be nearly 100 years old, and I just think that would be pretty cool.
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Re: Cast Iron Cooking Lore
me too. cast iron skillet and Dutch ovens.
Re: Cast Iron Cooking Lore
Yep, my Dad had that for breakfast daily for at least 50 years, that I know of. I was 55 when he died at the age of 72 and he had fried eggs and bacon as long as I can remember. BTW he didn't die of diet related issues...I'm sure that right about now someone is screaming about how bad that is for you. Well, I'm into six decades and I'm still here so it can't be all that bad.
Mike
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Re: Cast Iron Cooking Lore
I have one big Griswold pan and an assortment of Lodge but in the last couple of years because of nerve problems in my hands I've purchased a carbon steel pan by Parderno World Cuisine (a Canadian company) and from France a Le Buyer Mineral B frying pan. The Mineral B is their cast iron line. It is not black and looks like a carbon steel pan. The pans cook like cast iron but are thinner thus lighter and have longer handles. They heat up faster than black cast iron but don't hold heat as long. They require seasoning and become nonstick with use. Other makers of carbon steel pans are Matfer and Mauviel from France and recently Lodge has started making some carbon steel pans. I really like the two pans I've purchased and will soon add the largest Mineral B frying pan that Le Buyer makes.BlaineG wrote:Educate me.....mark wrote:What time did you say, "dinner is on".
I also like a pressed steel frypan.
Cheers Mark
Bob in Friday Harbor, WA
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Re: Cast Iron Cooking Lore
Cold rolled steel, probably what prospectors used. This is probably almost 40 years old. Surprised these are not better known. As you can see, the steel is quite thin.
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Re: Cast Iron Cooking Lore
Similar to the old hand hammered wok. Same age if this makes it clearer.
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Re: Cast Iron Cooking Lore
Here is the #10 Wagner. Don't be fooled, camera tricks, black as coal, 41 years old.
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Re: Cast Iron Cooking Lore
Same for all three, cook with oil, hot water, soap, green scrubby, dry, oil,. All these years doing it the same. This is not a religion, just cooking. Next up a chuck roast in the Wagner with the glass top on.
, brown, simmer with potaoes and vegetables. As per the old Gslloping Gourmet.
, brown, simmer with potaoes and vegetables. As per the old Gslloping Gourmet.
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Re: Cast Iron Cooking Lore
Soap every time? I've heard of that, but never tried it. It doesn't take off too much seasoning?Old Savage wrote:Same for all three, cook with oil, hot water, soap, green scrubby, dry, oil,. All these years doing it the same. This is not a religion, just cooking. Next up a chuck roast in the Wagner with the glass top on.
, brown, simmer with potaoes and vegetables. As per the old Gslloping Gourmet.
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Re: Cast Iron Cooking Lore
We have an old Wagner that seems to get the most use. Some other pieces of the new Lodge stuff are used from time to time but they are finished as well. I have 2 of the new Lodge muffin tins I want to try polishing to see how they do.
BTW, in a pinch if you really have problems you can wash them with DISH SOAP, not dishwashing detergent.
BTW, in a pinch if you really have problems you can wash them with DISH SOAP, not dishwashing detergent.
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Re: Cast Iron Cooking Lore
Graham was good value for money.Old Savage wrote:Same for all three, cook with oil, hot water, soap, green scrubby, dry, oil,. All these years doing it the same. This is not a religion, just cooking. Next up a chuck roast in the Wagner with the glass top on.
, brown, simmer with potaoes and vegetables. As per the old Gslloping Gourmet.
Cheers Mark
Re: Cast Iron Cooking Lore
I have one of those hand-hammered woqs from the people's perfect proletariat prison paradise. It's my best woq but I only use it on the turkey fryer outside because of the round bottom. -BrianOld Savage wrote:Similar to the old hand hammered wok. Same age if this makes it clearer.
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Re: Cast Iron Cooking Lore
We were trying to recall the name of the guy that did the commercial. It works great for a few things.
Re: Cast Iron Cooking Lore
My wife and I do a lot of snooping around thrift stores.
quite often there are some nice, rusty cast iron frying pans.
I wondered if a person could sand blast them and season them.
harbor freight has some cheap sand blasting units.
maybe not worth the effort.
if you found enough you could sell a few?
quite often there are some nice, rusty cast iron frying pans.
I wondered if a person could sand blast them and season them.
harbor freight has some cheap sand blasting units.
maybe not worth the effort.
if you found enough you could sell a few?
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Re: Cast Iron Cooking Lore
Chuck roast
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Re: Cast Iron Cooking Lore
I prefer to use a cast iron frypan at home, preferably one with a wooden handle - not only for insulation but also for additional leverage. The main exception is for acidic foods as those foods cause cast iron to rust easily and if that happens it taints the flavour of the food.
Dutch ovens or camp ovens as we call them here, are very popular. When the country was opened up a lot of explorers switched over to camp ovens made of heavy spun steel - they are a lighter than cast iron and more durable.
Dutch ovens or camp ovens as we call them here, are very popular. When the country was opened up a lot of explorers switched over to camp ovens made of heavy spun steel - they are a lighter than cast iron and more durable.
Re: Cast Iron Cooking Lore
All that image needs is a campground, campfire, and a quiet lake filled with trout and it's perfect.jeepnik wrote:Absolute best way to cook bacon and eggs is in a cast iron skillet.
Heat skillet
cook bacon to desired crispness
remove bacon
crack a couple of eggs into the grease in the pan
Scoop the hot grease over the top of the eggs until done.
I'm sure that right about now someone is screaming about how bad that is for you. Well, I'm into six decades and I'm still here so it can't be all that bad.
Some people just need a sympathetic pat on the head.....with a hammer. Repeatedly.
Re: Cast Iron Cooking Lore
stew71 wrote:All that image needs is a campground, campfire, and a quiet lake filled with trout and it's perfect.jeepnik wrote:Absolute best way to cook bacon and eggs is in a cast iron skillet.
Heat skillet
cook bacon to desired crispness
remove bacon
crack a couple of eggs into the grease in the pan
Scoop the hot grease over the top of the eggs until done.
I'm sure that right about now someone is screaming about how bad that is for you. Well, I'm into six decades and I'm still here so it can't be all that bad.
Re: Cast Iron Cooking Lore
+11894cfan wrote:stew71 wrote:All that image needs is a campground, campfire, and a quiet lake filled with trout and it's perfect.jeepnik wrote:Absolute best way to cook bacon and eggs is in a cast iron skillet.
Heat skillet
cook bacon to desired crispness
remove bacon
crack a couple of eggs into the grease in the pan
Scoop the hot grease over the top of the eggs until done.
I'm sure that right about now someone is screaming about how bad that is for you. Well, I'm into six decades and I'm still here so it can't be all that bad.
Jeepnik AKA "Old Eyes"
"Go low, go slow and preferably in the dark" The old Sarge (he was maybe 24.
"Freedom is never more that a generation from extinction" Ronald Reagan
"Every man should have at least one good rifle and know how to use it" Dad
"Go low, go slow and preferably in the dark" The old Sarge (he was maybe 24.
"Freedom is never more that a generation from extinction" Ronald Reagan
"Every man should have at least one good rifle and know how to use it" Dad
Re: Cast Iron Cooking Lore
quite often there are some nice, rusty cast iron frying pans.
I wondered if a person could sand blast them and season them
unless horribly rusty (deep pitting) I would buy them in a heartbeat
if you do even a quick search, there are many methods of de-rusting cast iron
they range from blasting (soda or sand) to different chemicals
something I've wanted to try is an electrolysis method, it's like electro-plating, only in reverse. associated videos are impressive
I just did a quick search on youtube and got over 94,000 results
I wondered if a person could sand blast them and season them
unless horribly rusty (deep pitting) I would buy them in a heartbeat
if you do even a quick search, there are many methods of de-rusting cast iron
they range from blasting (soda or sand) to different chemicals
something I've wanted to try is an electrolysis method, it's like electro-plating, only in reverse. associated videos are impressive
I just did a quick search on youtube and got over 94,000 results
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Re: Cast Iron Cooking Lore
jeepnik wrote:Absolute best way to cook bacon and eggs is in a cast iron skillet.
Heat skillet
cook bacon to desired crispness
remove bacon
crack a couple of eggs into the grease in the pan
Scoop the hot grease over the top of the eggs until done.
I'm sure that right about now someone is screaming about how bad that is for you. Well, I'm into six decades and I'm still here so it can't be all that bad.
I'm currently following "NSNG" (No sugars, no grains) diet principles --- granted there are hidden sugars and grains in lots of things - but I try to avoid the obvious offenders
The thinking on this is that animal fats and oils derived from that are healthier than oils derived from corn or GMO sources (Canola, vegetable oils etc ) --- is worse for you than animal fats as long as you aren't eating other things that encourage inflammation
I cant complain, I'm losing weight in a slow, healthy way ----
----- Doug
- Old Savage
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Re: Cast Iron Cooking Lore
Here is the other end of the scale, one of the new ceramic nonstick pans very handy and impervious to scratches from metal utensils. Goes right in the oven if you like.
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- Streetstar
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Re: Cast Iron Cooking Lore
Ooooh -- I was so busy talking about NSNG, I forgot to share my cast iron cooking tips
I love fish, but currently live in a small loft above a large garage (emphasis on small with no updraft ventilation in the kitchen)
but I do have a deck with a gas grill on it !
I put the cast iron on the burger grillin' machine and turn up the flame --- first I coat the pan with some olive oil and rub it in -- olive oil has a low smoke point so when it starts to smoke, that's when I put on the fish
Been doing trout from my local health food store -- skin side down and I just monitor it until looks opaque -- then gently pry it off with a spatula -- the skin usually stays on the pan and I have to scrape it off later
------- I also like meatier cuts, like swordfish and tuna steaks -- with these I skip the olive oil and use some butter -- the pan stays a bit hotter that way it seems ---- a thick steak I have to flip, but the outer edges get a bit cauterized while the inside gets cooked to a delicious flaky texture as long as I do my part and don't leave it on too long
-----I have the same issues (stinky house) with cooking eggs and breakfast sausage/bacon etc inside, so I do them on cast iron on a grill as well
I love fish, but currently live in a small loft above a large garage (emphasis on small with no updraft ventilation in the kitchen)
but I do have a deck with a gas grill on it !
I put the cast iron on the burger grillin' machine and turn up the flame --- first I coat the pan with some olive oil and rub it in -- olive oil has a low smoke point so when it starts to smoke, that's when I put on the fish
Been doing trout from my local health food store -- skin side down and I just monitor it until looks opaque -- then gently pry it off with a spatula -- the skin usually stays on the pan and I have to scrape it off later
------- I also like meatier cuts, like swordfish and tuna steaks -- with these I skip the olive oil and use some butter -- the pan stays a bit hotter that way it seems ---- a thick steak I have to flip, but the outer edges get a bit cauterized while the inside gets cooked to a delicious flaky texture as long as I do my part and don't leave it on too long
-----I have the same issues (stinky house) with cooking eggs and breakfast sausage/bacon etc inside, so I do them on cast iron on a grill as well
----- Doug
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Re: Cast Iron Cooking Lore
Another option, might be good for the grill.
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- Old Ironsights
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Re: Cast Iron Cooking Lore
I make tortillas on one of those...Old Savage wrote:Another option, might be good for the grill.
Fortunately my wet back is wet from the North Sea, but still...
C2N14... because life is not energetic enough.
מנא, מנא, תקל, ופרסין Daniel 5:25-28... Got 7.62?
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Gott und Gewehr mit uns!
מנא, מנא, תקל, ופרסין Daniel 5:25-28... Got 7.62?
Not Depressed enough yet? Go read National Geographic, July 1976
Gott und Gewehr mit uns!