Cast Iron Skillets

Quote:

---

Originally Posted by aaron

worst recommendation ever

---

Elaborate. Ive never used the brick before but Im interested in hearing from the anti-brick contingency.

Yes, DO NOT use steel wool - it will scrub off the carbon base. Use a stiff brush with plastic bristles. Water is OK to use, soap is not. Lodge is good quality, but honestly, when it comes to cast iron pans, unless they are real thin, cast iron is cast iron.

When you seer it with the heavy something on top, it locks all those juices in.

thanks for all the tips, cant wait to get one and try it out

and RR ive heard the thing about the brick many times, i think mostly from Alton Brown, he does it alot on Good Eats

I've always used salt to scrub heavy residue. The skillet I use is probably about 80 years old and is still great.

Pressing is GREAT for sandwiches and especially skinless chicken. I've never pressed a steak. But slap it down in the pan to get great contact and a better crust. Plus, take your time when preheating. 5 mins on med-high ain't gonna get it. Gotta go at least 15 minutes to get that bad boy SMOKIN. :target:

Quote:

---

Originally Posted by DougW8

The skillet I use is probably about 80 years old and is still great.

---

So if someone breaks in to your house and the only thing missing is your skillet I SWEAR it wasn't me. :grin:

Quote:

---

Originally Posted by rinkrat

When you seer it with the heavy something on top, it locks all those juices in.

---

I think my sarcasm meter is broken.