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12-03-2014, 07:27 PM | #46 | |
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I do agree on the oven pre-heat or cooking in an oven, but I rarely use a cast skillet for that because I have a cast Dutch oven. |
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12-03-2014, 07:30 PM | #47 |
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12-03-2014, 07:44 PM | #48 |
I like Pie!
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Calm down capitan butthurt, this is CP, everyone is an idiot and a dumbazz if they don't agree with a post. I sanded my pan baby butt smooth, not for the faint of heart. I'm guessing you cook on a gas stove? Mines a flat top electric and I have never had a problem with heat distribution.
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12-04-2014, 06:00 PM | #49 | |
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Quote:
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12-20-2014, 08:15 PM | #50 |
I like Pie!
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Hey George, curious how your pan is working out for you? Do you like it or did you say the heck with this...
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12-20-2014, 08:17 PM | #51 |
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I've used it a couple of times. Did eggs and sausage (good) and fried hamburgers (not so good). When you fry hamburger, it sets off the smoke alarms in the house. Better just to go out on the back porch and do that on my Weber Gas Grill.
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12-20-2014, 08:24 PM | #52 |
I like Pie!
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They can be a bit stinky, but they give an awesome crust to meat.
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12-20-2014, 08:25 PM | #53 |
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I think Q will really like the cast iron.
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12-20-2014, 08:26 PM | #54 |
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12-20-2014, 08:29 PM | #55 |
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12-20-2014, 08:40 PM | #56 |
I like Pie!
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I agree, I bought a 3 lb roll of 80/20 and pre made 7 patty's in sandwich bags and used the rest in my casserole. I squish them about a 1/4" thick into the sandwich bag using a dinner plate on top. Pull them out of the freezer and onto hot cast iron, with shrinkage and crust, makes a perfect burger.
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12-20-2014, 08:46 PM | #57 | |
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I hand form and like 'em thick. I can cook longer to develop that thick crust without overcooking the burger. Good stuff, either way! |
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12-20-2014, 09:04 PM | #58 |
I like Pie!
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It depends on the quality of meat for me, If it's a steak burger, yes, thicker and medium rear. Cheap hamburger, I form it thin.
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12-20-2014, 09:06 PM | #59 |
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I use 80/20 on hamburger meat. Anything leaner than that is too dry.
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12-20-2014, 09:16 PM | #60 |
I like Pie!
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