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Thread: Cast Iron Skillet
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02-07-2011, 10:31 PM #51
finally got out of the dorm this semester, which means i finally get to cook for myself (which is a more than welcome change after eating deep-fried everything for the last 1.5 years)
Why I didn't buy a cast iron pan, I don't know. I did get a decent t-fal pan for $2 at the goodwill, so maybe that had something to do with it. Back home mom only ever cooked on cast iron, and stone baking pans for bread. It makes way better, more even bacon on cast iron than anything else. hell, you heat it up enough to cook the bacon, and you can turn the heat off and still fry an egg.Originally Posted by Smoke
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02-07-2011, 10:45 PM #52
Cool, thanks for the tips. Top Sirloin was on sale so got a couple nice thick ones. IMO, only a ribsteak beats the flavor of a top sirloin.
...Some will fall in love with life and drink it from a fountain that is pouring like an avalanche coming down the mountain...
"I enjoy skinny skiing, bullfights on acid..." - Lacy Underalls
The problems we face will not be solved by the minds that created them.
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02-07-2011, 11:11 PM #53
So is this some kind of elaborate practical joke cooks play on noobs?
Within 30 sec. my entire little house was filled with smoke......Some will fall in love with life and drink it from a fountain that is pouring like an avalanche coming down the mountain...
"I enjoy skinny skiing, bullfights on acid..." - Lacy Underalls
The problems we face will not be solved by the minds that created them.
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02-07-2011, 11:15 PM #54
Yeah shoulda mentioned that. You may have wanted to open some windows and turn off your smoke detector.... it smokes like a SOB. But the steak tasted good though right?
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02-07-2011, 11:18 PM #55
[nomedia="http://www.youtube.com/watch?v=PiQ0VOJmCbg&feature=related"]YouTube - Good Eats S1E1P2: Steak Your Claim[/nomedia]
This is pretty thorough and a good guide. You probably used EVOO, which is a no go since it has a low smoke point. Try something like canola oil.
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02-07-2011, 11:56 PM #56
So there was no way I could let it go the entire 4-5 minutes of sear time as I was literally choking on all the smoke (and yeah, I used EVOO, will try peanut oil next time as I have some on hand, or no oil at all) so I fired up my BBQ and after the first two minutes I flipped the steak and set the pan out on the Q. It wasn't heated up enough though and didn't get a good sear on the second side. Because of that I left the steak in the oven for 9 minutes then let rest for 10. Perfectly medium rare all the way through and incredibly tender. I thought about taking a pic of it for the photo contest but couldn't stop eating long enough to go get the camera. That and I'm pretty sure if I'd left it unattended for even a second my dog would have helped himself.
...Some will fall in love with life and drink it from a fountain that is pouring like an avalanche coming down the mountain...
"I enjoy skinny skiing, bullfights on acid..." - Lacy Underalls
The problems we face will not be solved by the minds that created them.
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02-08-2011, 12:20 AM #57
This is a different way of cooking it, but start at 7:00 and watch the amount of smoke the guy gets after a couple minutes...
[ame="http://revision3.com/foodmob/perfectsteak"]Succulent Fillet Steak, Super Spicy Wedges and Ice Cold Beer - Food Mob[/ame]
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02-08-2011, 02:03 AM #58
Chainsaw:
You get it. Ventilation. For me, door wide open, flaps cranked.
Luvs - Makers.
Memo to meat luverz.
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02-08-2011, 06:56 AM #59yelgatgab
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Olive Oil will definitely make things worse, but a high-heat sear with a steak is gonna make smoke no matter what oil you use. I can't cook in a kitchen without a vent fan.
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02-08-2011, 07:41 AM #60
Cooked 3 eggs on the bitch this morning. Never thought I'd talk about a "pan" so much in my life but this thing is the best.
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02-08-2011, 09:47 AM #61
I think my skillet makes the best burger around. It was passed down to me from my mother who got I believe from hers.
Its an older one clearly so I did some researching based on markings on the and its aGriswold made in Erie, PA cast from the years of 1897 and 1957. I love this beast!
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02-08-2011, 10:06 AM #62
Step 1- Turn on fan
Step 2- Heat pan up until it's almost smoking.
Step 3- Don't use any oil. Liberaly salt the pan, and season the steak with pepper.
It will stick initially, but as the steak cooks, it will release from the pan. Then flip and place in the oven to finish cooking.
Yes it will smoke. And stick. And maybe burn a little. But it will be well worth it.
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02-08-2011, 10:25 AM #63
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02-08-2011, 10:32 AM #64Registered User
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If you want to use oil, try grapeseed oil, very high smoking temp. But yeah, smoke = flavor. Not much you can do about that. I cooked some really nice swordfish at my Dad's house several years ago and it smoked up the whole house. His fan didn't vent outside. The house smelled like blackened fish for a loooongg time. HAHA. Then he and my girlfriend got into a drinking contest and both got stupid stumbling drunk and she ended up puking all over the place. So, yeah, not sure what the point is...just be careful kemosabe.
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02-08-2011, 12:19 PM #65
some of these live in the camper - some go back and forth between home and camp kitchen depending on group size and circumstancesI didn't believe in reincarnation when I was your age either.
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02-08-2011, 12:30 PM #66
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02-08-2011, 12:31 PM #67
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02-08-2011, 01:35 PM #68Funky But Chic
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02-08-2011, 01:46 PM #69
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02-08-2011, 01:51 PM #70
After my cast iron skillets, next on the list of my most treasured kitchenware is a reddish-orange 8qt porcelain-enameled cast iron roaster handed down from my grandma. For either stovetop or oven use, it is amazing for slow roasting or low temp stewing.
The procelain enamel is perfect for cooking food with a high acid content (tomatoe sauces and the like) that are harsh on the seasoning of the skillets. Bring the whole thing up to ideal cooking temp, turn heat to very low, and come back in a few hours - perfectly roasted/stewed.
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02-08-2011, 01:55 PM #71Funky But Chic
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02-08-2011, 02:27 PM #72Registered User
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02-08-2011, 02:29 PM #73
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02-08-2011, 02:48 PM #74
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02-08-2011, 07:16 PM #75
I gotta move into a better house. There is no vent fan in my kitchen. Best I could do would be open the kitchen window and set a fan in it blowing out to try and suck out the smoke, but that's not very effective. I passed on the grill with the side burner when I bought a new grill last summer too. Dammit, in retrospect that was not a good idea...
...Some will fall in love with life and drink it from a fountain that is pouring like an avalanche coming down the mountain...
"I enjoy skinny skiing, bullfights on acid..." - Lacy Underalls
The problems we face will not be solved by the minds that created them.
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