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Thread: Cast Iron Skillets

  1. #11
    waxing poetic Hipcheck's Avatar




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    Quote Originally Posted by aaron View Post
    worst recommendation ever
    Elaborate. Ive never used the brick before but Im interested in hearing from the anti-brick contingency.
    "How Dare You Trump My Clever Witticism"

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  2. #12
    Iím sicka the high hat!! santiclaws's Avatar




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    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.

  3. #13
    Go, Kings, Go rinkrat's Avatar




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

  4. #14
    I'm Cultured, Bitch ianmonsta's Avatar




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    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

  5. #15
    With us always. DougW8's Avatar




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

  6. #16
    Team LGK OTTo VoN BLoTTo's Avatar




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    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.


    Quote Originally Posted by DougW8 View Post
    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.

  7. #17
    RANGZ aaron's Avatar




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    Quote Originally Posted by rinkrat View Post
    When you seer it with the heavy something on top, it locks all those juices in.
    I think my sarcasm meter is broken.

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