Just had the best steak i ever made.steak cast iron skillet
Posted October 23, 2017 - 11:19 PM
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Posted October 24, 2017 - 06:06 AM
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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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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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Posted October 24, 2017 - 09:51 AM
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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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.
Edited by propane1, October 24, 2017 - 10:12 AM.
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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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Posted October 24, 2017 - 11:03 AM
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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Posted October 24, 2017 - 02:07 PM
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Posted October 24, 2017 - 02:43 PM
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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