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01-26-2013, 01:27 PM | #1 |
Cast Iron Jedi
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01-26-2013, 02:51 PM | #2 |
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Got a 12" Lodge seasoned CI skillet and ceramic Dutch oven for Christmas. Made a few batches of fried chicken and some Sunday breakfasts in the skillet and a homemade applesauce (Ina Garten's recipe) in the Dutch oven. Pretty good. Seeing this thread surface I'm going to strip and reseason the skillet with the EasyOff / Flaxseed / Jack Up My Electric Bill method. Great reads guys. And trusting my KC friends for prepping the perfect filets. Thanks all!
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01-26-2013, 02:59 PM | #3 |
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Another question. Why paper towels? Wouldn't rubbing them on the cast iron surface leave behind bits and pieces of paper and lead to imperfections?
My Viva paper towels are soft and seem to do this. Last edited by aturnis; 01-26-2013 at 04:07 PM.. |
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01-26-2013, 03:57 PM | #4 |
Cast Iron Jedi
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I don't ever seem to have this trouble. You mean it's leaving behind bits of the paper towel? Could just easily use a dish towel, I suppose.
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01-27-2013, 06:48 PM | #5 |
Molôn Labé
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I know a cast iron skillet will sear a steak nicely...
I can make a better steak on a cast iron skillet than I can on a grill |
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01-27-2013, 07:35 PM | #6 |
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01-27-2013, 07:43 PM | #7 |
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01-28-2013, 09:40 AM | #8 | |
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Quote:
I then toss in the broiler for last minute though, with some red wine and a bit of butter for a wine sauce. |
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01-28-2013, 09:46 AM | #9 |
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What oil do you use for steaks in the cast iron? I've switched to ghee mostly, which has a very high smoke point - a bit higher than even canola - and it's gone a ton of flavor.
And if you make your own, it's cheap. Whenever I start to run low, I pop a couple pounds of butter in my dutch oven and put it in a 250-degree oven for a couple hours. Once the milk solids have sufficiently browned and it's ready, I'll pour it all through some cheese cloth and save the oil. |
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01-28-2013, 02:19 PM | #10 | |
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Quote:
I like if I have a 2 inch ribeye I like about 3 mins on each side and it produces a MR steak for me. |
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01-28-2013, 02:46 PM | #11 | |
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Quote:
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01-28-2013, 06:27 PM | #12 |
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As long as that skillet is not too cold when you put the steak in there isn't much of a way to mess it up unless someone cooks it well done or something...
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01-28-2013, 06:49 PM | #13 |
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02-12-2013, 01:06 PM | #14 |
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02-12-2013, 01:17 PM | #15 |
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did that once myself. then I bought a handle mitt...
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