Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 - 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. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 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. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 >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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 , 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. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 Cast iron is what we use. We also use Scanpan which is a titanium pan. Elainie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 > 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...:-) ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 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. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 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. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 Anyone used an infrared cooker? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 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? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 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? > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2003 Report Share Posted November 18, 2003 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2003 Report Share Posted November 18, 2003 - 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. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2003 Report Share Posted November 18, 2003 I suspect when people started tossing their cast iron cookware aside for teflon is when we had to start fortifying everything with iron! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2003 Report Share Posted November 18, 2003 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. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2003 Report Share Posted November 18, 2003 - 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. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2003 Report Share Posted November 18, 2003 > > 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? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2003 Report Share Posted November 18, 2003 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? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2003 Report Share Posted November 18, 2003 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. - Quote Link to comment Share on other sites More sharing options...
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