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Frying Pan
Danzn Bar:
Now Jdub..............it all about the cut of meat and type of meat your cooking....................
DBar
stickbender:
I only cook in Cast Iron, Stainless, ceramic, or glass pots, and pans. I have multiple cast iron, pans, and a small pot, I fry in, and nice dutch oven, or two. All seasoned. I will not have any non stick, toxic, stuff, or aluminum cooking products. If an appliance has an aluminum central cooking unit, instead of stainless, I won't buy it. I have two mild steel woks, that I cook in the most, but I will sometimes, use the woks, and the cast iron skillets, together. Depends on what I am cooking. As for steaks, nice and bloody! I don't care for boulion, as it is mostly chemicals. I will use organic broth, or make my own. But I have been known to cook a steak on the stove top, in a cast iron skillet, quite a few times. As for corn bread, I was brought up on Southern style cornbread, not the Yankee style, we got in school. Dang, Pat, now I am hungry again, thanks a lot! >:(
Wayne
JW_Halverson:
--- Quote from: stickbender on November 23, 2015, 01:17:35 am ---
I only cook in Cast Iron, Stainless, ceramic, or glass pots, and pans. I have multiple cast iron, pans, and a small pot, I fry in, and nice dutch oven, or two. All seasoned. I will not have any non stick, toxic, stuff, or aluminum cooking products. If an appliance has an aluminum central cooking unit, instead of stainless, I won't buy it. I have two mild steel woks, that I cook in the most, but I will sometimes, use the woks, and the cast iron skillets, together. Depends on what I am cooking. As for steaks, nice and bloody! I don't care for boulion, as it is mostly chemicals. I will use organic broth, or make my own. But I have been known to cook a steak on the stove top, in a cast iron skillet, quite a few times. As for corn bread, I was brought up on Southern style cornbread, not the Yankee style, we got in school. Dang, Pat, now I am hungry again, thanks a lot! >:(
Wayne
--- End quote ---
Homemade broth is scheduled for early December. I am going to take the entire skeleton of my buck, roast the bones, crack'em with a hammer, and into the big 5 gal pot to be simmered with celery, onion, carrots, and a bouquet of herbs. The stock will then be canned in pint and quarts for later use. By the time I am done with this deer and throw out what's left in the woods, a mangy coyote will be highly disappointed!
PlanB:
I pan fry rare steaks by heating a bare cast iron skillet with only salt in it. When it's real hot throw the steak in, the salt and heat sears in the juices. Flip it in a couple minutes, and the other side usually seals up, too. Press to feel the doneness, I don't cut it, and when it feels right yer done.
Seems like it would be too salty, but the salt mostly doesn't stick. If you're on low sodium, of course, this isn't the way to go, but otherwise, try it some time. Pan cleanup is usually easy.
If you do like a sauce of course, other ways are better w/deglazing. But a pure steak this way is better, and juicier than broiled, to me. And it's super easy.
rover brewer:
cast iron is all I use and never use a microwave even if I'm reheating. iron wok which is used the most .
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