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Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 01-31-2013, 02:33 PM   #1
217Bimmer
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Cast iron cookware thread

After beating mike larry's ass in his kitchen, got me thinking about my cast iron cookware and how much i love that stuff. So post what you have, techniques, and recipes, etc.

My collection consists of an Emeril grill pan and a Lodge reversible griddle both shown below. i'd like to add a deep larger smooth pan too.





one of my favorite recipes is to cut up steak, onion, green peppers, and mushrooms drizzle with oil and coat with fajita seasoning, red pepper flakes, and garlic powder while letting my griddle heat up.

then cook it all until cooked though and serve on soft tortillas with all sorts of toppings. so awesome, just like getting them from a restaurant.

also like using grill pan to cook chicken. can also sear pork chops then finish in the over...so tender.

Last edited by 217Bimmer; 01-31-2013 at 02:34 PM.
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Old 01-31-2013, 02:45 PM   #2
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I've got a Le Creuset oval cast iron grill pan that I don't use nearly enough.

Looks like this:

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Old 01-31-2013, 02:47 PM   #3
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those pouring lips would be nice for drippings and grease.

what have you cooked in it?
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Old 01-31-2013, 02:50 PM   #4
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those pouring lips would be nice for drippings and grease.

what have you cooked in it?
I'll take a nice steak (filet, tenderloin, etc.) and sear it on both sides on high heat, then I'll take the whole pan and toss it in the oven at 425 for about 8 minutes for medium rare. While the steaks are resting I'll deglaze the pan with red wine, beef stock and some crushed thyme or rosemary.
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Old 01-31-2013, 03:01 PM   #5
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6" skillet


Two 1 pint soup kettles


Two fajita skillets


12" Skillet


And the griddle


I'll be snagging an unfinished cast iron dutch oven within the next few weeks as well.

Last edited by accolade; 01-31-2013 at 03:02 PM.
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Old 01-31-2013, 06:12 PM   #6
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I'll take a nice steak (filet, tenderloin, etc.) and sear it on both sides on high heat, then I'll take the whole pan and toss it in the oven at 425 for about 8 minutes for medium rare. While the steaks are resting I'll deglaze the pan with red wine, beef stock and some crushed thyme or rosemary.
damn, think i'll stop by the store on the way home and pick up a fillet and give this a shot.
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Old 02-05-2013, 11:13 AM   #7
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picked up a 10" skillet yesterday. gonna season it tonight
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Old 02-05-2013, 11:17 AM   #8
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Cooked up some swordfish steaks last night in the grill pan. Marinated them in the following for an hour:

-EVOO
-fresh lemon juice (1 lemon)
-zest from that lemon
-salt and pepper to taste
-dried oregano
-dried rosemary


Grilled 5 minutes per side on medium heat and came out perfectly. Served with smashed baked potatoes (boil fingerling potatoes 3/4 of the way, drain, smash them on a cookie sheet, cover in EVOO and S&P and bake to crispy), and a foil bag bake of peas, corn, squash, zucchini, carrots, garlic, a little bit of bbq sauce and S&P.
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Old 02-05-2013, 12:18 PM   #9
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10in lodge skillet

Liberally season beef shortribs and sear all sides until a nice crust is formed, bark almost. Dont' cook the bone side, it will cause the meat to separate too easily. Set shortribs aside in a deep enough casserole pan. Add chopped shallots, garlic, scallions to pan with a little oil, saute for a few minutes, then deglaze with a half bottle of red wine. Add in a cup of fresh pomegranit juice as well. Cook on high for a tad, then pour that whole thing into the casserole, add some sprigs of rosemary and thyme. 300 for 4 hours. I turn the shortribs every hour.

When you take the shortribs out, you bring the wine back to a boil and reduce until you have a nice glaze. Serve on horseradish whipped potatoes and scream F the world.

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Old 02-08-2013, 09:26 AM   #10
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just used my new skillet for the first time on a salmon steak last night. i'm a believer; these things are awesome.
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Old 02-08-2013, 10:03 AM   #11
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Try Fried potatoes.. Bake the potatoes and, let them cool. Dice and add onions and peppers with garlic.... nothing better than a cast iron skillet
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Old 02-08-2013, 10:20 AM   #12
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Quote:
Originally Posted by evolved View Post
I'll take a nice steak (filet, tenderloin, etc.) and sear it on both sides on high heat, then I'll take the whole pan and toss it in the oven at 425 for about 8 minutes for medium rare. While the steaks are resting I'll deglaze the pan with red wine, beef stock and some crushed thyme or rosemary.
This. I haven't used my Weber grill to grill steaks since I tried this.
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Old 02-09-2013, 02:52 AM   #13
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Foreman grill works for me. Cooks twice as fast as it cooks both sides simultaneously.

I do have a griddle for pancakes and love it. For my cooking needs this all what I need.
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Old 02-11-2013, 12:20 PM   #14
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Quote:
Originally Posted by evolved View Post
I'll take a nice steak (filet, tenderloin, etc.) and sear it on both sides on high heat, then I'll take the whole pan and toss it in the oven at 425 for about 8 minutes for medium rare. While the steaks are resting I'll deglaze the pan with red wine, beef stock and some crushed thyme or rosemary.
Quote:
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just used my new skillet for the first time on a salmon steak last night. i'm a believer; these things are awesome.
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Originally Posted by Adamo99 View Post
This. I haven't used my Weber grill to grill steaks since I tried this.
awesome mike!

about those steaks, i tried it last friday and what i got was a house full of smoke and a greasy non flavorful steak. so what did i do wrong?

just put seasoned salt on a steak and cooked it on each side for a few minutes on the hot grill pan. at the end it started spitting and smoking alittle, then i put it in oven at 425 and smoke was really billowing out. meat was tender and juicy, but just tasted greasy.
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Old 02-11-2013, 03:26 PM   #15
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^^ sounds like you need to season your pan.
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Old 02-11-2013, 03:30 PM   #16
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no, it's plenty seasoned. been using it for years.
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Old 02-11-2013, 10:00 PM   #17
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in my other thread i suggested making sure you are using a very high flash point oil like a grape seed or avocado.... i would also say to try not using any oil... just make sure your stove is set on high and the pan is to temp... spread a good amount of large chunk sea salt on the oil-less pan to get a great sear instead of salting the meat prior

also another note about the oil.... the grape seed is my favorite because the flavor is so translucent... if you use olive oil for say, you will taste it on the steak
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Old 02-11-2013, 11:08 PM   #18
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^ I don't use any oil at all for steaks. I let the pan sit on the stove until it's almost white hot, sear steaks quickly, then put the whole thing in the oven.
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Old 02-12-2013, 09:56 AM   #19
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^ I don't use any oil at all for steaks. I let the pan sit on the stove until it's almost white hot, sear steaks quickly, then put the whole thing in the oven.
I think you might want to rephrase that. White hot?

Are you putting the steaks and the pan into the oven or throwing the steaks onto something else then finishing them off?

If you're putting the whole pan in, your searing hot pan is still cooking the steak at those extremely high temperatures, on only the one side, while it's still in the oven.
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Old 02-12-2013, 10:42 PM   #20
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^ I don't use any oil at all for steaks. I let the pan sit on the stove until it's almost white hot, sear steaks quickly, then put the whole thing in the oven.
I always set a dab and spread it around on the pan with a paper towel... the pan always soaks it up and then I will lay down the salt

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