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Just had the best steak i ever made.

steak cast iron skillet

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#1 My3kidsfather OFFLINE  

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Posted October 23, 2017 - 11:19 PM

I love steak, and have been bbqing for 35 years. On youtube i happened to lookup cooking steak and found a bunch of videos on cast iron skillet steaks.. so i tried it on our gas stove, and did it the way the guys said, and it was yhe best ihave made in years! So now i am hokked, should i buy a Cabellas brand 12” iron skillet or a Lodge 12” deep skillet to get started?

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#2 Cat385B ONLINE  

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Posted October 24, 2017 - 04:21 AM

Lodge.
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#3 esbbent OFFLINE  

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Posted October 24, 2017 - 06:06 AM

:ditto:


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#4 LilysDad ONLINE  

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Posted October 24, 2017 - 06:45 AM

Some times you can get a heck of a deal at a flea market.


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#5 cootertom ONLINE  

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Posted October 24, 2017 - 06:59 AM

And get a older one, there is a difference
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#6 SupplySergeant ONLINE  

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Posted October 24, 2017 - 08:07 AM

And get a older one, there is a difference

The difference is a combination of the built-up cooking oil and burnt-on carbon, with the fact that they used to machine the inside bottoms flat and smooth. The are several good Instructables on restoring a cast-iron pan, this is my favorite: http://www.instructa...illet-Cookware/


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#7 chieffan ONLINE  

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Posted October 24, 2017 - 08:19 AM

​Buy an older one, or make sure the new one has thick sides and bottom.  The think one will heat more even where the thinner ones will have "hot spots".  It is kind of hard to take a bad steak and make it good but you can sure take a good steak and make it bad.  Which ever way you go be sure it is seasoned right, then DON'T WASH IT !  Wipe it out and store with a clean paper towel over it.


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#8 dropped82 ONLINE  

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Posted October 24, 2017 - 09:51 AM

We use all Lodge and love them. They are really durable and heavy. Remember, you shouldn't really need to wash them much. Majority of the time, a wipe with a paper towel is all it takes.

On a side note try this for steaks. You'll quit cooking them on your grill.

Coat the skillet in oil of your choice. Turn your broiler on and throw the skillet in there. I let mine sit for a good 15 minutes preheating. All the while, have your steak on the counter with only salt and pepper. Steaks should be brought up to room temp before cooking. Turn burner on high and set preheated skillet on it. Throw steak in 1 minute per side. Then take skillet/steak and put back under broiler. Roughly 3 minutes per side for medium. I usually ad a square 2 tablespoons of butter with it. Let rest for 15 minutes after cooking.

You've just cooked how most high end steak houses cook. Although their broilers get hotter than ours. The cast iron helps make the difference. Enjoy!!

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Edited by dropped82, October 24, 2017 - 09:53 AM.

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#9 propane1 ONLINE  

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Posted October 24, 2017 - 10:11 AM

Thick cast iron pan holds heat longer than any thin pan, so when you put steak or pork chops in, the pan does not cool off, this is why meat cooks better.  Restaurant cooking grills are 3/4 to 1 inch thick. This is why they cook so good, no heat loss. 

 

Noel


Edited by propane1, October 24, 2017 - 10:12 AM.

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#10 oldedeeres OFFLINE  

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Posted October 24, 2017 - 10:44 AM

IMO all the above hints apply.  I like my steak cooked no more than medium rare, so the times dropped82 mentions are a little too long for my taste. It'll take you a few tries to hit on what suits you best, but cast iron pans are the best.  The deeper  Lodge 12" is more versatile and can double as a Dutch oven with the lid, but because it is deeper it will tend to retain a bit more moisture and perhaps not fry as crisply as you want . Just like tractors, old iron rules!!! lol.


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#11 dropped82 ONLINE  

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Posted October 24, 2017 - 11:03 AM

Regardless of how you like your steak, the main trick is high heat and quick cooking. Unless it's a brisket or a roast, low and slow doesn't apply. The pans really make it happen very well.

My wife also cooks all our vegetables in the cast iron with a bit of olive oil. Whether they're fresh or frozen, she throws them in with a little seasoning of choice until hot. We like our veggies with a little snap/firmness.

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#12 Jazz ONLINE  

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Posted October 24, 2017 - 11:44 AM

Ya, fry steaks. Our roasts get seared in cast pan before going into oven. Cast very popular in our house. Wife bakes some breads in cast. This is raisin bread

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#13 KennyP ONLINE  

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Posted October 24, 2017 - 12:37 PM

I use cast iron a lot. Make corn bread in one of them!


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#14 Jazz ONLINE  

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Posted October 24, 2017 - 02:07 PM

Lodge is on sale at Sears. It's top quality but even the low priced cast works fine. Seasoning cast is critical. Never use soap to clean pans. We like the big Dutch oven for outdoor fish frys.

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#15 JBRamsey OFFLINE  

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Posted October 24, 2017 - 02:43 PM

All I use are cast iron pans and Dutch ovens. I have "new" ones from Lodge and a few Griswolds that I got in yard sales for a few dollars each. Griswolds in antique shops around me are 35 and up. Wagner is a good antique brand, too.

If you cook tomato based food in them, be careful, the acid can strip the seasoning.

I like Cabela's, but they are expensive. You can get a Lodge for less money.
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