Re: Best frypan for frying in ?

[Guest guest]

Lodge cast iron ribbed pan. They are very inexpensive. I think I paid

around $15 for mine. I put it in the oven to warm it first then put it on the

stove top on a high setting. Toss the steak on it, salt and pepper the top side

and cook it until it gets the charcoal/black ridges on the down side (about a

minute or so) flip it to the other side then finish it in the oven. You get a

steak that's similar to that of steakhouses. Seared on the outside, while

pink in the middle.

[Guest guest]

-

Enamled cast iron. Le Creuset is very nice and unfortunately very pricey,

but there are alternatives.

>just wondering what is the best type of frypan to fry your steak in.

-

[Guest guest]

thanks mate. ill do some searching

_____

From: Idol [mailto:Idol@...]

Sent: Monday, 17 November 2003 3:04 PM

Subject: Re: Best frypan for frying in ?

-

Enamled cast iron. Le Creuset is very nice and unfortunately very pricey,

but there are alternatives.

>just wondering what is the best type of frypan to fry your steak in.

-

[Guest guest]

>just wondering what is the best type of frypan to fry your steak in.

>atm we have a really thin crappy teflon coated thing. Which when doing a

>steak at high temp just to sear the outside while keepin it blue in the

>middle scares me with the heat/teflon issue

I like the cheap cast iron pans with the raised ridges. You can

get 'em really hot so they sear the steak and the juices

drain off (so you don't get a " steamed " steak). The Joe Forman

grill has the same idea, but it costs more and it is nonstick,

which means you can't get it so hot. (and it probably isn't

good for you either).

-- Heidi

[Guest guest]

thanks everyone... paul/heidi/brenda i know exactly whe4r eto get 1 of

these pans cheap to

_____

From: BrenRuble@... [mailto:BrenRuble@...]

Sent: Monday, 17 November 2003 3:45 PM

Subject: Re: Best frypan for frying in ?

Lodge cast iron ribbed pan. They are very inexpensive. I think I paid

around $15 for mine. I put it in the oven to warm it first then put it on

the

stove top on a high setting. Toss the steak on it, salt and pepper the top

side

and cook it until it gets the charcoal/black ridges on the down side (about

a

minute or so) flip it to the other side then finish it in the oven. You get

a

steak that's similar to that of steakhouses. Seared on the outside, while

pink in the middle.

[Guest guest]

,

Steaks come in all sizes. Can you give a little more detail? What cut

are you talking about, what temp is your oven, how long cooking and

is it covered? I never cooked a steak like that and really want to

try it! Sounds great!

~Del

> thanks everyone... paul/heidi/brenda i know exactly whe4r eto get

1 of

> these pans cheap to

>

>

> _____

>

> From: BrenRuble@a... [mailto:BrenRuble@a...]

> Sent: Monday, 17 November 2003 3:45 PM

>

> Subject: Re: Best frypan for frying in ?

>

>

> Lodge cast iron ribbed pan. They are very inexpensive. I think I

paid

> around $15 for mine. I put it in the oven to warm it first then

put it on

> the

> stove top on a high setting. Toss the steak on it, salt and pepper

the top

> side

> and cook it until it gets the charcoal/black ridges on the down

side (about

> a

> minute or so) flip it to the other side then finish it in the

oven. You get

> a

> steak that's similar to that of steakhouses. Seared on the

outside, while

> pink in the middle.

>

>

>

[Guest guest]

Cast iron is what we use. We also use Scanpan which is a titanium pan.

Elainie

[Guest guest]

> Lodge cast iron ribbed pan. They are very inexpensive. I think I paid

> around $15 for mine. I put it in the oven to warm it first then put it on the

> stove top on a high setting. Toss the steak on it, salt and pepper the top

side

> and cook it until it gets the charcoal/black ridges on the down side (about a

> minute or so) flip it to the other side then finish it in the oven. You get a

> steak that's similar to that of steakhouses. Seared on the outside, while

> pink in the middle.

I looked at this pan at the store, and it was pre-seasoned. I waited to buy it

because I was nervous what they preseasoned it with. Does anybody know?

All the cast-iron stuff also said to only use veg. oil to season with. Why is

this?

I would think lard would work better, and not smoke when you heated it high.

Would olive oil work? or would it make everything taste like olive oil? Thanks

for any info you guys can give me... I really want to switch over to cast iron.

And not just because teflon may be dangerous. You just can't get a good sear

with non-stick, and I find that no matter how careful I am, I can't keep my

expensive non-sticks from getting scratched and deteriorating. (I'm not the

only

one who uses them...:-) )

[Guest guest]

I use corningware. Is there anything negative to it?

I figured it's non-metallic so it would be best.

I hate Foreman grills. They're nothing like BBQ. I think the angle

they put the meat out drains more fat, because hamburgers come out disgustingly

dry on them.

Chris

[Guest guest]

I was wondering about the best pan to use for indoor grilling? I was thinking

about the Foreman Grill, but it has Teflon which I try to avoid, but I

have used these before and they do work great. Usually we just broil in the

oven in place of outdoor grilling, but it is very drying to the food and it

tends to overcook quickly.

Michele

Re: Best frypan for frying in ?

-

Enamled cast iron. Le Creuset is very nice and unfortunately very pricey,

but there are alternatives.

>just wondering what is the best type of frypan to fry your steak in.

-

[Guest guest]

Okay, here's my answer to the indoor grilling, guess I should have waited till

all the email downloaded before sending.

Michele

Re: Best frypan for frying in ?

>just wondering what is the best type of frypan to fry your steak in.

>atm we have a really thin crappy teflon coated thing. Which when doing a

>steak at high temp just to sear the outside while keepin it blue in the

>middle scares me with the heat/teflon issue

I like the cheap cast iron pans with the raised ridges. You can

get 'em really hot so they sear the steak and the juices

drain off (so you don't get a " steamed " steak). The Joe Forman

grill has the same idea, but it costs more and it is nonstick,

which means you can't get it so hot. (and it probably isn't

good for you either).

-- Heidi

[Guest guest]

The thing about the Foreman Grills are that they are designed to get

as much fat OUT of the meat - that is why they are slanted so the juices and

fats drain off. That's why they are called " The Lean Machine " . They are

good for low fat diets if that is what you want. They are not good if you

are into a high fat diet.

On 's question, when I was young, they use to recommend lard for

seasoning cast iron. That was the preferred thing to use. I think the only

reason they do not do that anymore is because everyone stopped using lard.

Also, what I was taught when way back then about cooking with cast iron is

that a small amount of iron is absorbed into the food which is good for you.

Re: Best frypan for frying in ?

I was wondering about the best pan to use for indoor grilling? I was

thinking about the Foreman Grill, but it has Teflon which I try to

avoid, but I have used these before and they do work great. Usually we just

broil in the oven in place of outdoor grilling, but it is very drying to the

food and it tends to overcook quickly.

Michele

Re: Best frypan for frying in ?

-

Enamled cast iron. Le Creuset is very nice and unfortunately very

pricey,

but there are alternatives.

>just wondering what is the best type of frypan to fry your steak in.

-

[Guest guest]

That's what I was thinking also, but broiling it in the oven has the same effect

unfortunately, also, doesn't grilling out on a bbq do that. I have done steak,

chicken and hamburgers inside under broil and they have all dried out in the

process of cooking. Lowering the rack makes everything take WAY too long to

cook. (of course, the chicken and steak are usually frozen when I start cooking

because I don't plan ahead, I know probably bad, bad, bad). I like the idea of

a cast iron grill much better than Foreman grill, probably much cheaper too.

Michele

The thing about the Foreman Grills are that they are designed to get

as much fat OUT of the meat - that is why they are slanted so the juices and

fats drain off. That's why they are called " The Lean Machine " . They are

good for low fat diets if that is what you want. They are not good if you

are into a high fat diet.

[Guest guest]

Anyone used an infrared cooker?

[Guest guest]

Mike-

I have a FlavorWave oven, which uses infrared as well as ordinary heat from

an electrical element. It does a pretty nice job, but there's definitely

more cleanup after cooking a steak than there is with a pan.

>Anyone used an infrared cooker?

-

[Guest guest]

I've never used one. Maybe I could just lay a steak on the bench

next to me when I sauna? ;-)

--- In , Idol <Idol@c...>

wrote:

> Mike-

>

> I have a FlavorWave oven, which uses infrared as well as ordinary

heat from

> an electrical element. It does a pretty nice job, but there's

definitely

> more cleanup after cooking a steak than there is with a pan.

>

> >Anyone used an infrared cooker?

>

>

>

> -

[Guest guest]

Someone asked about whether to buy the natural or seasoned cast iron skillet as

they were worried about the seasoning. Seasoned is what you do to get it ready

to cook with. It only involves using oil and heating it or cooking it for

awhile. I supposed the seasoned one is for people who want to come home and

start cooking with it and not take the time to season it themselves. It

probably costs more and they probably use soybean oil to season it, although I

don't know that that matters very much. Other than that I don't see a big deal

in which one to buy. Also, you can use lard just as easily as oil to season it

I would suspect. Most people cook with oil so that would explain the directions

stating that.

Michele in WA

[Guest guest]

Cast iron is the best buy for the money. They will last forever 99% of the

time - you can leave them to your grandchildren. I did drop one once and it

actually cracked - wouldn't have believed it if I hadn't seen it myself but

I think it had to be rare event and hit just right. I have found them at

garage sales and seen them in resale shops for a dollar or two. If they are

rusty, scrub them down, reseason and they are good as new. If they build up

deposit on the sides which they can do with years of use, you put them in a

fire and burn it off, reseason and good as new. Take them camping and cook

on a fire. If you have a top, you can get oven effect in a fire. I cook

most all of my meat in mine. There is nothing to compare.

[]

Re: Best frypan for frying in ?

That's what I was thinking also, but broiling it in the oven has the same

effect unfortunately, also, doesn't grilling out on a bbq do that. I have

done steak, chicken and hamburgers inside under broil and they have all

dried out in the process of cooking. Lowering the rack makes everything

take WAY too long to cook. (of course, the chicken and steak are usually

frozen when I start cooking because I don't plan ahead, I know probably bad,

bad, bad). I like the idea of a cast iron grill much better than Foreman

grill, probably much cheaper too.

Michele

The thing about the Foreman Grills are that they are designed to

get

as much fat OUT of the meat - that is why they are slanted so the juices

and

fats drain off. That's why they are called " The Lean Machine " . They

are

good for low fat diets if that is what you want. They are not good if

you

are into a high fat diet.

[Guest guest]

-

I'd be curious to learn what the deposits -- and in fact the seasoning --

wind up being made of, and just how harmful the seasoned surface is. (I

also wouldn't want my cookware to be a source of iron in my diet.)

>If they build up

>deposit on the sides which they can do with years of use, you put them in a

>fire and burn it off, reseason and good as new.

-

[Guest guest]

I suspect when people started tossing their cast iron cookware aside for

teflon is when we had to start fortifying everything with iron!

[Guest guest]

The deposits build up on the sides and bottom - it is very hard baked on

grease. You don't get much build up on the inside of the skillet that you

use to cook on. If you are used to stainless steel pots, you get the same

build up but you scrub it off routinely with Ajax. On a cast iron skillet,

if you scrub, you have to reaseason. You very gently wash (some people do

not wash at all - just wipe clean) which is why you can get the build up

over time (long time though). You season because cast iron will rust easily.

It is just a very thin coat of baked on grease which seals the pours and

keeps it from rusting. This old country woman who taught me a lot about

cooking many decades ago had her cast iron skillets set for different

things. One was for corn bread - it was seasoned just right and no one dare

cook anything else in it for fear of severe repercussions from her. There

was another for doing eggs and another one for frying. You also are not

suppose to cook acidic things in them like tomato sauces as they will mess

up the seasoning.

As far as the iron, I do not know if science would confirm - all I have read

focused on not using aluminum for similar reasoning. But they are different

metals. This is what my mother taught me - it's suppose to be the same iron

you get from food and be good for you. I cook in them because there is

nothing that compares for somethings. I've been off cornbread now for over

a year but that is the only thing I cooked it in. Like fauna from heaven.

I don't think anything compares either to cooking steaks, hamburgers or

frying. They hold heat much better and more evenly.

RE: Best frypan for frying in ?

-

I'd be curious to learn what the deposits -- and in fact the seasoning --

wind up being made of, and just how harmful the seasoned surface is. (I

also wouldn't want my cookware to be a source of iron in my diet.)

>If they build up

>deposit on the sides which they can do with years of use, you put them in

a

>fire and burn it off, reseason and good as new.

-

[Guest guest]

-

Certainly from a convenience and ease-of-cooking perspective, cast iron is

best, but I think the drawbacks -- the layer of oxidized fat caused by

seasoning, and the extra iron added to food -- are too serious, so I prefer

enameled cast iron, even though it looses the non-stick quality.

>I don't think anything compares either to cooking steaks, hamburgers or

>frying. They hold heat much better and more evenly.

-

[Guest guest]

>

> I've been off cornbread now for over a year but that is the only

> thing I cooked it in. Like fauna from heaven.

What does " fauna from heaven " mean? Do you mean it tasted

something like meat or poultry?

[Guest guest]

No I mean it is soooo goooood!!

Re: Best frypan for frying in ?

>

> I've been off cornbread now for over a year but that is the only

> thing I cooked it in. Like fauna from heaven.

What does " fauna from heaven " mean? Do you mean it tasted

something like meat or poultry?

[Guest guest]

I've got several enameled cast iron pots - they do not cook the same and sit

in my cabinet getting dusty. But you may be right that the other is not

good for you - I don't know for sure on that.

RE: Best frypan for frying in ?

-

Certainly from a convenience and ease-of-cooking perspective, cast iron is

best, but I think the drawbacks -- the layer of oxidized fat caused by

seasoning, and the extra iron added to food -- are too serious, so I

prefer

enameled cast iron, even though it looses the non-stick quality.

>I don't think anything compares either to cooking steaks, hamburgers or

>frying. They hold heat much better and more evenly.

-