/ck/ - Food & Cooking

[Anonymous No.9459694]

What's the best thing to make in cast iron cookware? I grilled steak in it and unfortunately overcooked the meat. I have lamb marinating in my fridge that I'm probably going to cook on my grill. I still want to put the skillet to use, though.

[Anonymous No.9459697]

>>9459694
cast iron is a meme

[Anonymous No.9459698]

Cornbread

[Anonymous No.9459771]

>>9459694
burgers duh

[Anonymous No.9459782]

>>9459698
This. Also cobbler.

[Anonymous No.9459785]

deep dish pizza

[Anonymous No.9459899]

Anything and everything

[Anonymous No.9459998]

>>9459694
Steak
Rack of lamb
Corn bread
Hash browns
Bacon and eggs
Buldak(fire chicken)

These are things I use mine for. They're good for anything you need to get a good sear on.

[Anonymous No.9460005]

>>9459998
What's the trick to getting a good sear?

[Anonymous No.9460012]

>>9460005
Get pan VERY hot. Add oil, slap meat into pan.
Let it sit for a few minutes, flip.

[Anonymous No.9460013]

>>9460005
get the pan as hot as possible to build the initial sear on each side, then turn down the heat to cook the meat through. Cast iron holds a lot of residual heat so you may have to remove it from the flame for a bit to get it down to the right temp after searing

[Anonymous No.9460020]

>>9460013
>>9460012
My cooktop uses induction heating, I think, so no fire there. Would the best option be to have the pan on the grill, since there's an open flame there?

[Anonymous No.9460260]

>>9460020
the actual flame is irrelevant unless you're not using a pan at all. ideal usage is to nuke the pan with everything you have until literally glowing hot and then apply a sous vide-d steak for half a minute or so a side, but the traditional usage is to heat as hard as you can->add meat->turn range down or off->turn back on at max a little bit before flipping->turn down or off again if the center starts approaching 115° or 120° (lower goal the longer it's been on since that increases the thickness of the heavily-cooked crust and the amount of thermal energy there to continue cooking the center!) faster than the time it would take to form a crust

we can't give exact times because it depends heavily on the thickness of the meat, the thickness of your pan, the power of your range, etc. that's why sous vide, even ghetto sous vide with a cooler and an aquarium pump, is so good, it changes the challenge from "how do I just barely not burn the outside while heating the inside to within a couple degrees either way" to just "learn the smell of not-quite-burnt meat and flip as soon as you sniff it".

[Anonymous No.9460384]

>>9459697

[Anonymous No.9460923]

>>9459694
>grilled steak
>in a cast iron skillet

That's not grilling.

[Anonymous No.9461698]

>>9459694
>fuck something up
>it must be the pan's fault
No, OP. You just suck at cooking.