#4305604 - 10/23/16 02:01 AM
Re: Cast Iron Skillet - who is a believer? Is it a "must-have" cooking implement?
[Re: JimK]
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Joined: Apr 2013
Posts: 1,402
Zamzow
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Joined: Apr 2013
Posts: 1,402
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Thought about buying one for my induction cook top. But they are so heavy I am afraid I would break the top of the induction surface.
So is a stockpot full of anything, you just don't go flipping it around like a "show chef". Trying to use commercial kitchen techniques (in terms of physical manipulation of things) in a home kitchen is almost always a waste.
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#4305606 - 10/23/16 02:10 AM
Re: Cast Iron Skillet - who is a believer? Is it a "must-have" cooking implement?
[Re: Zamzow]
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Joined: Aug 2001
Posts: 10,845
JimK
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Spokane,WA
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Thought about buying one for my induction cook top. But they are so heavy I am afraid I would break the top of the induction surface.
So is a stockpot full of anything, you just don't go flipping it around like a "show chef". Trying to use commercial kitchen techniques (in terms of physical manipulation of things) in a home kitchen is almost always a waste. Happy with my 12" Tefal steel pan for that. A fraction of the weight of the same Lodge pan. Did notice that Lodge has developed a new carbon steel seasoned pan that would be good. Price though brings it to high though. Going to buy this one though, price is better then other I saw. https://www.walmart.com/ip/Lodge-12-Seas...Holder/52733458
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#4307304 - 10/29/16 12:37 PM
Re: Cast Iron Skillet - who is a believer? Is it a "must-have" cooking implement?
[Re: letterboy1]
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Joined: Apr 2004
Posts: 4,465
Bib4Tuna
I will take you to Jabba
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I will take you to Jabba
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NC, USA
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#4307311 - 10/29/16 01:40 PM
Re: Cast Iron Skillet - who is a believer? Is it a "must-have" cooking implement?
[Re: letterboy1]
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Joined: Feb 2006
Posts: 4,475
Uriah
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Kansas City, Missouri - USA
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Bid4Tuna, that is the best info I have ever read or seen on Cast Iron cooking. Thanks for posting it.
I learned by the hard way that you must pre-heat the cast iron (and those stainless steel skillets) before you put the food in. So pay close attention to that in the video. When I go to use either skillet (I like the stainless steel with the thick heavy bottoms just as well) I put in just a little butter and turn on the heat. When I see the butter just starting to get brown I take the skillet off the heat and let it cool just a little bit. Then I put it back on and can fry an egg at about a quarter turn of the knob on the stove. The egg comes out without sticking. I don't know if that is the best way but that is what I discovered by playing around.
Race you to the Mucky Duck!
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#4307336 - 10/29/16 04:46 PM
Re: Cast Iron Skillet - who is a believer? Is it a "must-have" cooking implement?
[Re: letterboy1]
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Joined: Apr 2008
Posts: 19,581
Raw Kryptonite
Beat the Kobayashi Maru
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Beat the Kobayashi Maru
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MS
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I flick water on it while heating, when it gets to the point it immediately sizzles away, it's ready. Or I use a laser thermometer, they're dirt cheap now. When it gets about 350 or more I figure it's good to go, depending on what I'm making. Good video. The seasoning info she got from that blog I posted, which has become pretty much the standard.
IMO, you don't have to follow up cleaning with a layer of oil if you use it often. If you go a couple of weeks between uses, you may want to. If you use it a few times a week there's no need.
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