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Round 2. Round 3 is in the oven.
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I've got pics, but no one seems to care anymore. Five rounds, and these pans are awesome!
For Christmas, my SIL is getting into cooking a lot and does a little with cast iron. I'm going to buy her a couple of carbon steel pans and pre-season them for her using this method. I think she'll love it. |
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I do care. Mine will probably undergo the same treatment. Pics or it never happened :p |
So I did the ol' Cast iron steak....HOLY SHIT that's a lot of smoke.
I used olive oil and that may have made a difference due to the smoke point (I'll have to experiment), but 4 minutes of total cooking time was enough to absolutely fill the house with smoke. Fortunately it was a tasty steakhouse smoke, so I didn't mind. Still, it was an amazing amount of smoke pouring off that steak. As soon as the steak hit the pan I thought "oh shit...I'm going to be in soooooo much trouble when the wife gets home..." |
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It tasted great, so I'm fine with it. |
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I'm pretty sure I learned a valuable lesson there. |
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It was spectacular. |
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I'm not sure what you're talking about when you say "shitty" oil. Canola is a better option than olive oil, but for high temperature cooking I use soybean oil. When cooking with cast iron you're not looking for flavor from the oil, you're looking for performance. |
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I didn't even give a thought to the smoke point until the next day. I just thought the cookbook was going cheap on me. Pretty much a brain cramp. |
use ghee...highest smoke point, no impurities
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Olive oil has its place, but not cooking steaks in cast iron. You want an oil that's neutral, like canola, that can handle the heat. Canola basically has no flavor as opposed to a fresh pressed olive oil. For some reason people are really confused about olive oil. You can cook in olive oil (which is refined to the hilt), but its smoke point is low. The other end of the range (Extra Virgin Olive Oil) is rarely used in cooking. It's more of a finishing oil. |
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