Speaking of steak, you gotta try this...

[GeneValgene]

Originally posted by: spidey07

Originally posted by: GeneValgene
wow...i used your method last night for my girlfriend, and she was mighty impressed. it was darn tasty. i wish i had taken a pic of it cut open, but i forgot. here's a pic my girlfriend took:

ribeye using cast iron skillet

thanks spidey07!!

good deal. looks yummy. I'm still a filet or ribeye guy myself. although it works on any decent cut.

for those that have spattering - lay off the oil. you just want a very light coat. Or put a grease screen over it. Heck I guess you could probably do it without but I don't know if it would brown/crust up as well.

btw, how do y'all clean these things? how come when i bought it the label said not to use soap or detergent on your cast iron skillets

 

[Feldenak]

Originally posted by: GeneValgene

Originally posted by: spidey07

Originally posted by: GeneValgene
wow...i used your method last night for my girlfriend, and she was mighty impressed. it was darn tasty. i wish i had taken a pic of it cut open, but i forgot. here's a pic my girlfriend took:

ribeye using cast iron skillet

thanks spidey07!!

good deal. looks yummy. I'm still a filet or ribeye guy myself. although it works on any decent cut.

for those that have spattering - lay off the oil. you just want a very light coat. Or put a grease screen over it. Heck I guess you could probably do it without but I don't know if it would brown/crust up as well.

btw, how do y'all clean these things? how come when i bought it the label said not to use soap or detergent on your cast iron skillets

I use a paper towel to get the heavier grease/oil out then I use warm water+sponge to clean it, let it dry then maybe a little veggie/canola oil before I put it away.

 

[spidey07]

Originally posted by: Feldenak
I use a paper towel to get the heavier grease/oil out then I use warm water+sponge to clean it, let it dry then maybe a little veggie/canola oil before I put it away.

yep. dead on from feldenak.

don't use soap. takes the "cure" out of the skillet. the metal absorbs the oil/flavor and you don't want to lose that. the oil/grease turns the skillet into a "non-stick" one.

 

[everman]

Originally posted by: spidey07

Originally posted by: Feldenak
I use a paper towel to get the heavier grease/oil out then I use warm water+sponge to clean it, let it dry then maybe a little veggie/canola oil before I put it away.

yep. dead on from feldenak.

don't use soap. takes the "cure" out of the skillet. the metal absorbs the oil/flavor and you don't want to lose that. the oil/grease turns the skillet into a "non-stick" one.

You can also scrub it with some kosher salt, oil, and paper towel.

 

[Pacfanweb]

Originally posted by: Gobadgrs

Originally posted by: drinkmorejava
"Take out at 125-130 degrees at center." is that in F, cause how on earth could that be safe.

Yea, thats like warm water

It keeps rising for a few minutes after you take it out.

 

[Feldenak]

Originally posted by: spidey07

Originally posted by: Feldenak
I use a paper towel to get the heavier grease/oil out then I use warm water+sponge to clean it, let it dry then maybe a little veggie/canola oil before I put it away.

yep. dead on from feldenak.

don't use soap. takes the "cure" out of the skillet. the metal absorbs the oil/flavor and you don't want to lose that. the oil/grease turns the skillet into a "non-stick" one.

Yeah, my parents have a 12" cast iron skillet that is at least as old as me (31) and the thing has never been washed with soap&water. I really want that skillet.

 

[Apex]

Originally posted by: Pacfanweb

Originally posted by: Gobadgrs

Originally posted by: drinkmorejava
"Take out at 125-130 degrees at center." is that in F, cause how on earth could that be safe.

Yea, thats like warm water

It keeps rising for a few minutes after you take it out.

Not only that, but it hasn't been exposed. It's fine to eat that way.

 

[Howard]

Originally posted by: Apex

Originally posted by: Pacfanweb

Originally posted by: Gobadgrs

Originally posted by: drinkmorejava
"Take out at 125-130 degrees at center." is that in F, cause how on earth could that be safe.

Yea, thats like warm water

It keeps rising for a few minutes after you take it out.

Not only that, but it hasn't been exposed. It's fine to eat that way.

I answered this on the previous page.

 

[spidey07]

Originally posted by: Apex

Not only that, but it hasn't been exposed. It's fine to eat that way.

For real. Carpacchio anyone? (sp?) It's raw beef...yummy.

 

[Apex]

Originally posted by: Howard

Originally posted by: Apex

Originally posted by: Pacfanweb

Originally posted by: Gobadgrs

Originally posted by: drinkmorejava
"Take out at 125-130 degrees at center." is that in F, cause how on earth could that be safe.

Yea, thats like warm water

It keeps rising for a few minutes after you take it out.

Not only that, but it hasn't been exposed. It's fine to eat that way.

I answered this on the previous page.

I have issues with reading comprehension, it's not nice to point them out.

 

[Jzero]

Originally posted by: spidey07

Originally posted by: Feldenak
I use a paper towel to get the heavier grease/oil out then I use warm water+sponge to clean it, let it dry then maybe a little veggie/canola oil before I put it away.

yep. dead on from feldenak.

don't use soap. takes the "cure" out of the skillet. the metal absorbs the oil/flavor and you don't want to lose that. the oil/grease turns the skillet into a "non-stick" one.

Also, the iron, being porous, can not only absorb the tasty oils in the seasoning but the taste of the soap, too!

In addition to not using soap, don't scrub too hard - you don't want to scrub off the seasoning.

Also, dry your cast iron immediately. This weekend we bought a cast iron "bacon press" which my wife washed and set to dry in the dish drainer and then a few hours later reported to me that it was already starting to rust. I thought I had explained to her about cast iron, but perhaps I didn't since I usually clean the cast iron. I feel bad making her clean it because it's so heavy.

 

[Howard]

Originally posted by: Jzero

Originally posted by: spidey07

Originally posted by: Feldenak
I use a paper towel to get the heavier grease/oil out then I use warm water+sponge to clean it, let it dry then maybe a little veggie/canola oil before I put it away.

yep. dead on from feldenak.

don't use soap. takes the "cure" out of the skillet. the metal absorbs the oil/flavor and you don't want to lose that. the oil/grease turns the skillet into a "non-stick" one.

Also, the iron, being porous, can not only absorb the tasty oils in the seasoning but the taste of the soap, too!

In addition to not using soap, don't scrub too hard - you don't want to scrub off the seasoning.

Also, dry your cast iron immediately. This weekend we bought a cast iron "bacon press" which my wife washed and set to dry in the dish drainer and then a few hours later reported to me that it was already starting to rust. I thought I had explained to her about cast iron, but perhaps I didn't since I usually clean the cast iron. I feel bad making her clean it because it's so heavy.

A bacon press?

 

[Jzero]

Originally posted by: Howard
A bacon press?

The box said bacon press. I've never felt the need to press bacon, but it might help them get crispier. It's just a 10" cast iron disc with a wooden handle.

I use it for paninis. Putting a heavy weight on a sandwich on a grill pan helps burn the grill marks into the bread.

The really weird part is the box shows a picture of the press being used on burgers. Seems like that smush all the juice out of a burger?!

 

[Howard]

Originally posted by: Jzero

Originally posted by: Howard
A bacon press?

The box said bacon press. I've never felt the need to press bacon, but it might help them get crispier. It's just a 10" cast iron disc with a wooden handle.

I use it for paninis. Putting a heavy weight on a sandwich on a grill pan helps burn the grill marks into the bread.

The really weird part is the box shows a picture of the press being used on burgers. Seems like that smush all the juice out of a burger?!

Yep. A good burger should be shaped gently.