Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
cast iron...
Options
dougcrann
Posts: 1,129
Excuse the ignorance...notice lots of cast iron skillets being used in Eggs...would someone please enlighten me?
Comments
-
On why ci or why in egg?
-
As to why they're used? Generally for searing. The CI provides a very hot, uniform contact surface."I've made a note never to piss you two off." - Stike
-
...and if you use it on the egg, you can stand there and drink beer.
-
Legume said:On why ci or why in egg?
-
Cast Iron can get BLAZINGLY hot in an Egg (due to the generally higher temps than you can get any other way), and when you lay a hunk of meat onto it, the meat will make contact across much of it's surface, creating a reaction called the Maillard Reaction) that browns the surface of the meat.
If you do this right (like, on a steak), you can get a 'crisp' that's not burnt but instead adds absolutely incredible flavor.
I've been trying to do this with my CI skillet on my mini for a while now, and FINALLY just got it right for the first time the other night with a 1.2 lb ribeye - after I reverse seared the interior.
The results were pretty incredible.
Here's some info on the process..
http://amazingribs.com/tips_and_technique/maillard_reaction_and_caramelization.html
Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!) -
As to why on the egg as opposed to the stove top in the kitchen? You can get good results either way. But the process is messy - smoke and grease splattering. Cleanup is much easier when done on the egg.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
kind of have a fetish here. Lodge is ****. If you can find Griswold or Wagner you are good to go. Lodge does not smooth their pansSt. Johns County, Florida
-
Just made a couple of steaks that I cut out of a chuck roll in a CI pan. Wow....hard to believe they were chuck. No doubt will have a ton of questions...here comes the first...how in the hell do we get the pan cleaned up. Will take a picture or two here shortly
-
While it's still warm it should clean up relatively easy using a rag etc. If it's really stuck a plastic scraper and then scour out until clean. Water is okay (I wouldn't use soap though). In one extreme case I turned the pan upside down to let the heat (550℉+) remove the crap in the pan then wiped it down. Once your done "cleaning" it apply a thin coat of oil over the entire pan.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
@dougcrann this works really well to clean cast iron. http://www.amazon.com/gp/aw/d/B00N7DCCEO/ref=mp_s_a_1_1?qid=1429487641&sr=8-1&pi=SL75&keywords=chainmail+scrubber
-
Lit said:@dougcrann this works really well to clean cast iron. http://www.amazon.com/gp/aw/d/B00N7DCCEO/ref=mp_s_a_1_1?qid=1429487641&sr=8-1&pi=SL75&keywords=chainmail+scrubber
Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!) -
Lit said:@dougcrann this works really well to clean cast iron. http://www.amazon.com/gp/aw/d/B00N7DCCEO/ref=mp_s_a_1_1?qid=1429487641&sr=8-1&pi=SL75&keywords=chainmail+scrubberSmokyBear said:Lit said:@dougcrann this works really well to clean cast iron. http://www.amazon.com/gp/aw/d/B00N7DCCEO/ref=mp_s_a_1_1?qid=1429487641&sr=8-1&pi=SL75&keywords=chainmail+scrubber
-
Thanks for tip NPHuskerFL...NPHuskerFL said:While it's still warm it should clean up relatively easy using a rag etc. If it's really stuck a plastic scraper and then scour out until clean. Water is okay (I wouldn't use soap though). In one extreme case I turned the pan upside down to let the heat (550℉+) remove the crap in the pan then wiped it down. Once your done "cleaning" it apply a thin coat of oil over the entire pan.
-
You can clean CI with Koser salt
-
-
@dougcrann high heat is not a friend to seasoning. Getting a pan to searing temps will burn off seasoning quick. Make sure you put some Pam or butter in the pan right before you throw the steaks on and that should really help. My inside pans have good seasoning and they are pretty non stick but I would never put them in an egg. I use an enameled CI skillet in my egg it cleans up easier.
-
bill37 said:You can clean CI with Koser salt"I've made a note never to piss you two off." - Stike
-
Best way I've found to clean is just a hand towel/shop towel with a little warm water. For anything still stuck, put some sea salt or kosher salt down then scrub with towel and should come right off. Then oil and heat on egg for about an hour or just while your temps come back down. After a time or two clean up is a breeze. I still oil mine from time to time but maybe 1/10 usesMemphis, TN ----> Chattanooga, TN
-
What about the cast iron plate setter ?
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum