I love cast iron

blind99 · August 2015

I picked up a steak on the way home tonight and seasoned it up. Had some leftover salmon from earlier in the week, and put together some fish cakes. All of it ended up cooked in the CI, in ghee, over a really blazing fire. Probably the best crust I've managed on a steak.

theyolksonyou · August 2015

My favorite way to sear a steak. Awesome.

Mattman3969 · August 2015

I'm diggin those fish cakes.

Grillmagic · August 2015

Wowser!

bcsnave · August 2015

Man..that looks delicious

Doc's_Spouse · August 2015

Fish cakes look great. What did you put in them?

JohnnyTarheel · August 2015

Both look great!!

blind99 · August 2015

Thanks all!
@doc's_spouse The fish cakes were leftover salmon, crushed oyster crackers (I was out of saltines), Dijon mustard, penzeys Chesapeake bay seasoning (old bay is also good), and egg to bind it together. Wife makes a sauce for it with mayo, ketchup, Worcestershire sauce and tobasco that's really good.

PASmoke · August 2015

Well done! I haven't really gotten into the cast iron thing yet.....but you are certainly tempting me. I think I'll start with a cast iron cornbread and chili this fall. I'll be sure to post....

blind99 · August 2015

@pasmoke go for it. I use that pan pretty frequently. CI pan pizzas, cobblers, searing - the CI is useful, and indestructible

Phatchris · August 2015

Holy Snikes!

bettysnephew · August 2015

That cook looks great!

I stepped up to the plate yesterday and bought a Lodge L17SK3 Skillet for my XL. It is 17" across and has 2 loop handles. My intention is to use it on the W002 while reverse searing steaks. I think I can leave it on the bottom preheating as an indirect plate while bringing the steaks to internal temp, then just remove grid and sear the meat on the hot skillet. I know it will work for other cooks but this is my main plan for now. Going to start building seasoning on pan and will report back after first test cook is finished. Any comments from the Peanut Gallery regarding this plan?

blind99 · August 2015

@bettysnephew I think it sounds like a great idea that should be tested soon! Only problem I could see is the pan may be so hot that any oil you put in May scorch. Ghee is a lot more stable than regular butter which is why I use it for searing. (Oh and because I can't stand the taste of cooked butter!)

HondaHawk · August 2015

CI is all I ever cook on. However, I'm intrigued by the seasoned steel that Lodge has put out. So I ended up getting the 15" in the mail from amazon today
http://www.amazon.com/Lodge-CRS15-Pre-Seasoned-Skillet-15-inch/dp/B009418TN6/ref=sr_1_10?ie=UTF8&qid=1439488508&sr=8-10&keywords=15+inch+lodge+cast+iron+skillet

Pretty excited to do something with it.

Lighter, distributes/retains heat just as good as CI (so they say). Buddy at work picked up a 12" season steel pan and loves it.

bluebird66 · August 2015

Love those fish cakes and cast iron!

NPHuskerFL · August 2015

Nice looking meal. And I agree butter can give an unpleasant flavor if scorched.

blasting · August 2015

Ya'll are talking about cast iron like it's a new thing!

Get yourself a selection of pieces, and try and keep up with your great, great grandmother - she was the hip one!

Seriously though, it really can't be beat, and it's nice to see them go back to it on the cooking shows. Nothing better, especially for outdoor cooking, imho.

NPHuskerFL · August 2015

@EggDan So you like the taste of scorched butter.

Or was that a fat fingered disagree

blind99 · August 2015

@HondaHawk cool, never knew about those. Let us know how it works. Here's what I found on serious eats:

http://www.seriouseats.com/2015/03/what-makes-carbon-steel-pans-great-cast-iron-cookware.html

Thanks! @NPHuskerFL

EggDan · August 2015

@NPHuskerFL whoops

thanks for the call out!

NPHuskerFL · August 2015

EggDan said:

@NPHuskerFL whoops thanks for the call out!

LoL. I've done it a lot myself.

I love cast iron

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