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Post by concrete on Aug 18, 2011 18:49:59 GMT 10
Hey kids. Not so much a recipe, but more a recommendation.
Invested in some cast iron pans a while back. Best fricking thing I've done in a while (my mechanical flour sifter was the other).
A properly seasoned cast iron pan can not be beaten for non stick. Teflon coated pans come close. But, they're toxic at high temp. True, they are a bit heavy. But, consider it a workout when using them.
I swear that food from a CI pan even tastes better compared to a teflon coated pan.
I would recommend anyone to have at least 1 CI pan.
Peas.
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Post by theshee on Aug 19, 2011 6:53:19 GMT 10
Way to heavy for me Crete. I got bought a set of three pans, dropped one (lucky for me it was empty) and broke a toe. I would love a set that weren't 'quite' as heavy as the last lot though. I might take a peek to see if they do them even a tadge lighter than the last lot. I did manage to get a cast iron ribbed skillet a while back that wasn't half as heavy as those first lot so I may see if the same company does a range of them.
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Post by slith on Aug 20, 2011 9:10:48 GMT 10
And heat them til they're almost red. They don't work well at medium heat. I do chicken and steak on them all the time. I mark them, then finish them in the oven. More control that way. I love the cast iron. Residual flavours from previous foods add a great component. Unless they get rusty, dont wash em
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Post by brillbilly on Aug 25, 2011 3:02:08 GMT 10
i like pyrex.....lol
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Post by slith on Aug 27, 2011 7:34:23 GMT 10
Ah man, you need to go old school. Just like the cowboys did. Yet when that pan gets super hot, don't grab it with your bare hand. You'll have no flesh left, even after an hour off the heat
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Post by concrete on Aug 29, 2011 2:42:13 GMT 10
The pans are great at any temp.
I only get them sooper hot for 'blackened' stuff.
A steak on a hot pan is wicked!! 3 min one side, one and a bit on the other, then a ten min sit on a warm plate. Heaven (for me at least). Pepper the steak after. The heat will make the pepper bitter, if you pepper it before cooking.
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Post by slith on Aug 30, 2011 10:29:39 GMT 10
The pans are great at any temp. I only get them sooper hot for 'blackened' stuff. A steak on a hot pan is wicked!! 3 min one side, one and a bit on the other, then a ten min sit on a warm plate. Heaven (for me at least). Pepper the steak after. The heat will make the pepper bitter, if you pepper it before cooking. Ya your right, they are good at any temp. Super hot, is my preference, and the food releases much better for me like this. No sticking. No, I never season or marinade a steak before I use the pan. As I said, I mark my food on there for presentation only. People likes the grill marks
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Post by shaggietrip on Jan 16, 2017 2:18:52 GMT 10
I love cast Iron. Use my skillets all the time. Have a few nice ones but not any that leave grill marks. Have to get one of them some day. Did pick up a huge deluxe oven when I was in TN a couple years back. Finally looked it up and have some research done. My thoughts are to try some ribs or something in it this summer. Just seems so odd cooking with X amount of coals on top then X amount underneath. This will be a whole new experience for me. Just hoping the failure rate is not high.
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Post by stone071 on Jan 17, 2017 3:37:16 GMT 10
ABSOLUTELY LOVE MY CAST IRON! I do however use water when cleaning. Just a splash in a warm, not HOT, pan a quick scraped with spatula, and wipe clean. Then a touch of oil on a paper towel, again still warm pan, and put on stove top to allow to fully cool. I finish my steaks right in the pan and don't finish in oven. I them let the meat rest about 5-10 minutes on warm plate wrapped with foil. AMAZING, and regular pans just don't get the same sear and flavor.
Edit to add, love em so much I have the different size skillets and a round shadow pan for pizza stone also!
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Post by hurtswhenipee on May 11, 2017 2:59:23 GMT 10
And heat them til they're almost red. They don't work well at medium heat. I do chicken and steak on them all the time. I mark them, then finish them in the oven. More control that way. I love the cast iron. Residual flavours from previous foods add a great component. Unless they get rusty, dont wash em 2 minuets a side then 6 minutes in the oven......... Ummmmmm USDA Prime from Cosco
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