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Cast Iron Question
Ragingirishman2
Posts: 417
I cooked 2 NY strips last night in a cast iron pan on the stove with some garlic, rosemary butter. I oiled and seasoned the steaks about an hour before they went into the pan. They turned out delicious but I had some of the seasoning stick to the pan after the cook. I soaked the pan to help loosen up the seasoning that had stuck to the pan. Is this normal or does the pan need more seasoning?
XL BGE
Plainfield, IL.
Plainfield, IL.
Comments
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If necessary you could scrub the pan with salt. Or let it soak for a few hour before using a sponge on it.
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I know this does not answer your question but, in the future, while your pan is hot, add a little tap water to the pan and deglaze it. It will only take a few seconds to add this step when you remove the protein. You will not have the problem again.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
When I'm cleaning cast iron, I usually put a little oil in it and get it nice and hot again, and immediately rinse it under the tap. Usually comes clean no matter what is stuck to it.
NOLA -
I just run it through the dishwasher.
Just make sure you use the top rack.Clinton, Iowa -
🤣😂
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
what did you use as seasoning?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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paqman said:🤣😂
aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
@paqman I used avocado oil on the last season a couple of cooks ago. The steaks didn't stick to the pan, which I'm glad about. It sounds like its normal to get some build up on the pan from a high heat cook.XL BGE
Plainfield, IL. -
Some food will stick, steaks should not. If you have sugar in a rub, it may stick but just meat seasoned with herbs and oil should not. The pan needs to be hot and you need to leave the meat long enough that it releases on its own. Maybe your pan needs more seasoning… can you post a pic of it?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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The steaks didn't stick and I preheated the pan in the oven at 350 for about 45min before the steaks went in. Thanks to all for the advice and comments. I can post a pic of the pan tomorrow.XL BGE
Plainfield, IL. -
I'd use a hotter pan. 450F ++
Wipe the pan with oil and when the oil starts to smoke put the meat in the pan and don't touch it for a few mins.current: | Large BGE | Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
sold:| PitBoss pro 820 | WSM 22 | -
hotter pan, you can make fatty bacon stick if you dont start hot enough in cast iron. on the other side, remove steak, turn burner on high, get a 1/4 cup water, toss in and wipe it with a spatula, kinda like lifting the good stuff for gravy. takes seconds to unstick stuff
fukahwee maineyou can lead a fish to water but you can not make him drink it -
two unscientific ways to monitor cast iron temps:
1. the hotter it gets, the color will become a lighter shade....of gray.....
2. water droplets will dance on hot cast iron.....
t -
CGS said:two unscientific ways to monitor cast iron temps:
1. the hotter it gets, the color will become a lighter shade....of gray.....
2. water droplets will dance on hot cast iron.....
tcanuckland -
Good excuse to cook more bacon!XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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CGS said:
2. water droplets will dance on hot cast iron.....MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
Learn something new dang near every day here. Thanks @CTMike .
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I add fat to the pan when it is hot and I know it is hot enough when I can observe the Leidenfrost effect (thanks for the lesson @CTMike !)
This egg did not stick at all. With enough heat and good seasoning, you should be all good. We are still waiting for pics of your pan!
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
I'm waiting for the Finex rabbit hole to present. The saving grace for me is that their website is not user friendly. Looked at grill pans and it always defaulted to skillets. Not interested with that product. Clumsy to extract information.Will defer the "Alice in Wonderland" journey for another time. 😎Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@lousubcap Finex is better than Lodge but it is far from perfect… For the price, I was expecting better. I don’t like that the flat machined bottom doesn’t go right to the edge. At one point I found a brand that has a perfectly flat bottom, I’ll try to find the link.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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paqman said:@lousubcap Finex is better than Lodge but it is far from perfect… For the price, I was expecting better. I don’t like that the flat machined bottom doesn’t go right to the edge. At one point I found a brand that has a perfectly flat bottom, I’ll try to find the link.
I like the Finex, but as mentioned, not perfect. Did you get the lid too, @paqman? -
@GrateEggspectations yes, got the lid but I rarely use it.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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@paqman
It gets two times to shine in this household: i) keeping things warm, and ii) getting the insides of sandwiches to heat up and melt. Item “ii” alone has been worth the price of admission here. -
paqman said:@lousubcap Finex is better than Lodge but it is far from perfect… For the price, I was expecting better. I don’t like that the flat machined bottom doesn’t go right to the edge. At one point I found a brand that has a perfectly flat bottom, I’ll try to find the link.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Get your water boiling and scrape…. Works like a champ. I have a mesh screen to scrub with. Saw Christopher Kimball (?) from Milkstreet use one. Works really well
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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Didn't quite remember what I said about my Finex in a thread a few years ago and was curious if I still felt the same way about it:
https://eggheadforum.com/discussion/comment/2120313/#Comment_2120313
I do feel much the same today. I would add that the way the bottom is machined has never been a concern for me functionally but I can see how it might be a bit of a nuisance. Still not a fan of the handle. And the skillet is heavy and with the lid it is really heavy but I'm never tossing anything in it so that's not a serious problem.
So, would I buy another one? Functionally it's nothing special but I do like the appearance of the Finex stuff so maybe I would add some more to the collection.
I did add a new piece of cast iron last week - https://www.upanfrypan.com/
If you don't like your sausage to be bent this is the pan for you...
https://www.youtube.com/watch?v=DXhz9NgEBgk
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Who wouldn't like their sausage to be bent?
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