Cast Iron Cooking

Try aluminum and salt see how much it pulls off

 

Try the salt as mentioned earlier. I'd also give one of those chainmail scrubbers a try. Worst case, you strip and re-season I guess.

 

Triple Cast Iron breakfast for supper.

Finnish Pancakes with caramelized bananas and bacon crumble.

 

Looks good!!

 

Carnitas in a cast iron dutch oven. Delicious.

 

Anyone have any tips for a better pan fried steak? Currently my process is

Remove steaks, let sit until close to room temp
Heat up cast iron on high with canola oil
S/p garlic powder and smoked paprika right before it goes on
Butter/rosemary after first flip, baste

I think my heat might be too high as I get a lot of grey between the outside and center. I've also tried salting as I take it out of the fridge and let it sit, but I don't get a great sear and yes I pat it with paper towel to remove the moisture.

I've read maybe I'm on too high of heat? Seasoning timing? Let me know boys. Thanks

 

I think my old lady might kill me if I come home with more oil but I'll give it a shot anyways. Any other tips? Ive read maybe I should start the pan on low, then medium, then med - high while adding oil for cooking to make sure it's nice and hot. Everytime I've done it, I just put it to 1 below max, throw the canola oil in at the start, and put the steak in when it just starts to smoke

 

Care to share recipe?

 

2 PANS, reverse sear

Low and Slow until it's 10* off of what you want your internal temp. Flipping it often.

While it's cooking, get another Cast Iron screaming hot and sear it 30sec on each side or until it's got the crust you want.

 

Ah I had thought canola was one of the ones on the upper scale of the smoke point. I'll give the grapeseed a shot.

If I'm wanting to cook for others (terrifying thought), what would be involved for cleaning out the pan between finished steak/second steak? I'm assuming any added basting butter/rosemary/oil should be wiped out at the least and fresh oil added?

 

I have done the reverse sear a couple times and it did work out nicely, however, I am usually quite impatient and not very forward thinking. That results in me wanting the steak now and not an hour lol. Trying to get a better handle on the searing/crust before I dive into reverse searing and sous vide a bit more.

I'm also pretty green when it comes to cast iron. I had a pan that I had a nice season on and then I left it on the stove with a burner on accidentally and the thing actually warped as well as scorched all the seasoning. I have a new pan now that's finally seasoned pretty nice so I'm getting back into it

 

I have a steak sitting out rn that I will be experimenting with the heat on. Will turn it down to med after searing each side

 

Well boys, warmed up the pan in the oven this time, then turned it down to med after first flip. Small sample size but maybe that's all I needed to change.. This one is quite good. Slight bit overcooked but awesome crust

 

Ata boy!!!! Honestly with cast iron its all about heat regulation

 

Haha thanks, yea still learning lots. I don't do a lot of cooking(thankfully my old lady loves to) but I like to eat so I figured I might as well start learning something. Plus she loves when I cook for her

Basically all I did different was pan in the oven at 400 for 25ish mins, then switch to med after first flip. I made a ribeye a couple weeks ago that was the best I'd made, this one dummied that one

 

I use a Big Green Egg, but any smoker will do. Perform your typical shoulder smoking ritual but kick the temperature up; no need to low and slow with carnitas IMO. Below is a screengrab of the spreadsheet I use to keep the recipe in. Add an extra jalapeno if you want more kick. I've also included some links from another forum I use as a go by.



https://eggheadforum.com/discussion/1181812/mojo-smoked-pork-carnitas-tacos/p1

https://eggheadforum.com/discussion/1171671/carnitas-or-something-like-that/p1

https://eggheadforum.com/discussion/1213659/weekend-carnitas-pic-heavy-and-long

 

Awesome - thank you for sharing & links. Love Carnitas

 

Tomatoes finally coming in, about a week later than usual. BLTs tonight.

 

What Cast Iron was meant for. No Ketchup on these fried eggs though, scrambled only.

 

You are absolutely correct on the ketchup etiquette.

 

On the pellet grill tonight; crab stuffed flounder, scallops and shrimp. Served with mashed potatoes and peas.

 

Brats, will hit the grill for a few minutes later.

 

I've wanted one of these for a few years now, but they were nowhere to be found.

Amazon had a few in stock the other day, $150 cad, so I took a chance. I was expecting a notice saying not available etc, but it showed up.

Lodge Sportsman Grill (made in USA )

 

While cooking on iron, I use a very stiff steel spatula to scrape any burned bits off. You can sling the result into the garbage or the sink, and wipe the pan out with some wadded paper towel if needed, this should only take seconds.