Cast Iron + Lard =
High or Higher End Cookware?
- Thread starter Blkkbgt
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Get yourself some Saladmaster shit
Pretend like you spilled oil on it accidentally and you are wiping it off when you go to season it.
It really doesn't take much, and if you are doing it inside, put a cookie sheet under it so the drips don't end up in the bottom of the oven and start to smoke.
I agree with pretty much everything you said but temperature shock is pretty hard on a seasoning. I clean mine when it's warm, depending on what I cook, it might take a quick rinse and wipe out with a towel and onto a low burner for a minute to dry. If it's a lot of oil and some burned on shit, I will dump some kosher salt into it and scrub it with a paper towel, then rinse. If I get drunk and forget to clean them and it stays gross for a few days, plastic scraper+soap and a soft sponge.
As for the OP, I have All Clad. I had a barrel of money in my pocket from the sale of my old place and told my wife I wanted to buy some stainless pans that we will never replace. She was massively against it and wanted the $300 costco non-stick shit. Fortunately, I held my ground and every single time I cook with them I am impressed.
Keep an eye on slick deals, I think I got 40% off on my set because I ordered a **** load more than I probably wanted. They had some sort of buy more, save more deal and Macy's had like 10% cash back on my CC at the same time. I think I got $1100 worth of shit for probably $650 or around that number.
I've switched over to All-clad for the stainless steel pots/pans and Le Creuset for the cast iron skillets.
2-3+ years in and zero issues.
Use the skillet 2-3 times a week, shit doesn't stick, easy to clean.
2-3+ years in and zero issues.
Use the skillet 2-3 times a week, shit doesn't stick, easy to clean.
Cast Iron + Lard =
I use bacon grease.
Wash it immediately and put it back on the stove with some heat and more grease. Then let it cool.
Don't use olive oil it doesn't have a high enough smoke point. Use vegetable, canola, or lard. Small amount pan upside down 400* for 1hr, turn off the heat and let cool inside the oven. Cast Iron is flawless once you get them right. Best steaks I've ever eaten were cooked on cast iron.
I did a flat iron steak last night in one of mine.
I remember when most people never heard of the flat iron steaks and they were pretty cheap. I felt like I had inside information haha! I also use them for beef and broccoli or philly cheese steaks. Cast iron a filet mignon and add butter to the skillet at the end, use a spoon to wash the steak in it. Perfection!
Is that the same as a skirt steak, semi thin and long? If so, they're awesome, but hard to find in the stores.
I think flat iron is the next cut up from the skirt, but I'm not a butcher.
Had a T-Fal set for almost 15 years that had seen better days and then we switched to cast iron (Lodge) about 2 years ago and wish we had done it sooner! We seasoned it when first buying it and it took a few cooking's before it became more "non-stick" and now, it works awesome. All I do after hand cleaning mine is mist some olive oil onto it to prevent it from rusting. If I'm not in a hurry, I usually spray it a little heavier or put some coconut oil in and let it set on the burner for a bit to get hot, then push it to the side to cool down.
Now, some people are nuts and like to have fun:
Now, some people are nuts and like to have fun:
I have a pre-seasoned Lodge, works great.
TIP - as stated earlier, olive oil has too low of a smoke point for cast iron cooking. Use another type of oil such as (among others):
TIP - as stated earlier, olive oil has too low of a smoke point for cast iron cooking. Use another type of oil such as (among others):
- Peanut
- Sesame
- Soybean
I am going to be looking at a few options listed for new pans.
My mother and father-in-law have a set that are 40 some odd years old that they got as a wedding gift. You cannot buy them new anymore and a single medium size pot or pan is $1k+ if you can find one.
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My mother and father-in-law have a set that are 40 some odd years old that they got as a wedding gift. You cannot buy them new anymore and a single medium size pot or pan is $1k+ if you can find one.
Sent from my iPhone using svtperformance.com
I've tried avocado oil as well. It has a pretty high smoke point.
I miss when skirt and flat iron cuts were considered undesirable cuts and was cheap. Now it's one of the most expensive cuts.
No lie, tasty damn things, tender as hell and so easy to cook.
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