Two reasons I like having CI pans

tarheelmatt · February 2016

Noticed a few post "do I need CI pans" or "why do I need CI pans". I use them all the time for sides and main dishes.

For steaks, I like the CI pan for the crust it gives a nice steak. Make sure the steak is nice and dry, with plenty of salt to form that nice crust.

CI pans are great for doing sides on the Egg as shown below.

Tonight, I stuffed some white mushrooms with cream cheese, green onion, garlic, mozzarella, and parm. Drizzled witch canola oil, salt and pepper to the shrooms.

Steaks were dry brining since yesterday. Salt liberally and some fresh smashed garlic.

Let those come to room temp before going to the CI pan.

1 - Shrooms and an onion.

Image: http://www.matthewhusseyphotography.com/Food/Food-/i-3JMcrh5/0/XL/DSC_0796-XL.jpg

2 - Da steaks...

Image: http://www.matthewhusseyphotography.com/Food/Food-/i-vnpFtS7/0/XL/DSC_0791-XL.jpg

3 - Shrooms are done!

Image: http://www.matthewhusseyphotography.com/Food/Food-/i-JmGwRm9/0/XL/DSC_0805-XL.jpg

4 - Oh that crust!

Image: http://www.matthewhusseyphotography.com/Food/Food-/i-rTGNLbw/0/XL/DSC_0808-XL.jpg

5 - Steaks are done! Finished with a butter bath.

Image: http://www.matthewhusseyphotography.com/Food/Food-/i-T27xdkG/0/XL/DSC_0812-XL.jpg

Unfortunately I didn't take a plated picture. We only had a salad to go along with this AND the kiddo was ready to eat! The steak, I over shot it a little. It was going towards medium, but it still turned out awesome.

Thanks for taking a look!

Philly35 · February 2016

Daaaaayyyyyyymmmmm!

Wolfpack · February 2016

That crust is amazing

Ozzie_Isaac · February 2016

Matt, do you leave the smashed clove on the steak while cooking? I have always worried it would burn. Burned garlic is no bueno.

tarheelmatt · February 2016

Ozzie_Isaac said:

Matt, do you leave the smashed clove on the steak while cooking? I have always worried it would burn. Burned garlic is no bueno.

No, I don't. I take it off for reasons you state. The garlic will burn badly at those temps.

I added it back to the pan after I removed the steaks to infuse the butter/oil to drizzle over the steaks.

Mattman3969 · February 2016

Very nice Matthew!!!

northGAcock · February 2016

Cast Iron just rocks!

ScottNC · February 2016

Wow, that is an excellent looking meal, definitely going to add your "caps" to my next ribeye cook! Thanks for posting!

tarheelmatt · February 2016

Philly35 said:

Daaaaayyyyyyymmmmm!

Hopefully a good thing... Thanks!

Wolfpack said:

That crust is amazing

Thanks man! Mattman3969 said:

Very nice Matthew!!!

Thanks brother! northGAcock said:

Cast Iron just rocks!

Absolutely Robin!

ScottNC said:

Wow, that is an excellent looking meal, definitely going to add your "caps" to my next ribeye cook! Thanks for posting!

You're welcome. Looking forward to your cook my man.

blind99 · February 2016

matt, you killed it! heck of a meal!

blasting · February 2016

Beautiful meal. I am obsessed with cast iron myself.

JohnnyTarheel · February 2016

Matt looks awesome!! The butter bath especially!!

dougcrann · February 2016

Purdy steaks. Recent converts to CI. Wife doesn't use them for everything inside just yet. She struggled with eggs sticking....to the point I had to strip/season her skillets a few times.
But I use them on the Eggs a lot. Beans, steaks, onions....and I can't make a chuckie without finishing it in a DO. An hour a pound at 225*, then into the DO and jack it up to 325*. Good stuff..

Mickey · February 2016

Steaks and burgers are now done on CI here.

BYS1981 · February 2016

BYS1981 · February 2016

I use cast iron 80% of the time.

ANOTHER ONE:

Cubed carne asada.

BYS1981 · February 2016

johnmitchell · February 2016

Solid CI work Matt... That all looks killer.. Love the steak pics..

DeltaNu1142 · February 2016

BYS1981 said:

I use cast iron 80% of the time.

80% of the time, it works every time.

@tarheelmatt... beautiful steaks. I'm inspired. But what are your "two reasons?" I see:

5 photos
4 vegetables
3 cheeses
2 steaks
1 well-used CI pan

...?

tarheelmatt · February 2016

DeltaNu1142 said:

BYS1981 said:

I use cast iron 80% of the time.
80% of the time, it works every time.

@tarheelmatt... beautiful steaks. I'm inspired. But what are your "two reasons?" I see:
5 photos
4 vegetables
3 cheeses
2 steaks
1 well-used CI pan
...?

Sides and main dishes on the Egg are these two reasons. Really three and that is to put a crust on a steak.

That's actually two different CI pans. One 10" and one 6"(or 7").

tarheelmatt · February 2016

dougcrann said:

Purdy steaks. Recent converts to CI. Wife doesn't use them for everything inside just yet. She struggled with eggs sticking....to the point I had to strip/season her skillets a few times.
But I use them on the Eggs a lot. Beans, steaks, onions....and I can't make a chuckie without finishing it in a DO. An hour a pound at 225*, then into the DO and jack it up to 325*. Good stuff..

Eggs are one thing I don't use CI for. A nice Teflon pan is what I use for eggs. Most everything else gets a CI pan.

Sea2Ski · February 2016

Good lord all that looks great!!!

bgebrent · February 2016

Beautiful food brother!! CI is essential indoors and out for sure. Nice post!

Eggpharmer · February 2016

I love this cast iron pizza pan, it fits perfectly in a large egg. Never used it for pizza, but seared lots of steaks and burgers and it gives a lot more room than a pan.

http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X

tarheelmatt · February 2016

Eggpharmer said:

I love this cast iron pizza pan, it fits perfectly in a large egg. Never used it for pizza, but seared lots of steaks and burgers and it gives a lot more room than a pan.

http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X

Yeah, I was going to buy that exact pan, but bought a different one for the Egg.

I bought this one, but don't use it much since getting a Blackstone.

http://www.amazon.com/gp/product/B00062WTQ0?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00

tarheelmatt · February 2016

Thank you everyone for the kind words!

fishepa · February 2016

tarheelmatt said:

Eggpharmer said:

I love this cast iron pizza pan, it fits perfectly in a large egg. Never used it for pizza, but seared lots of steaks and burgers and it gives a lot more room than a pan.

http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X

Yeah, I was going to buy that exact pan, but bought a different one for the Egg.

I bought this one, but don't use it much since getting a Blackstone.

http://www.amazon.com/gp/product/B00062WTQ0?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00

What's a Blackstone?

tarheelmatt · February 2016

fishepa said:

tarheelmatt said:

Eggpharmer said:

I love this cast iron pizza pan, it fits perfectly in a large egg. Never used it for pizza, but seared lots of steaks and burgers and it gives a lot more room than a pan.

http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X

Yeah, I was going to buy that exact pan, but bought a different one for the Egg.

I bought this one, but don't use it much since getting a Blackstone.

http://www.amazon.com/gp/product/B00062WTQ0?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00

What's a Blackstone?

Here you go!

http://www.blackstoneproducts.com/prodinfo/36griddle_com.html

NPHuskerFL · February 2016

Meh looks aight.

As always

tarheelmatt · February 2016

NPHuskerFL said:

Meh looks aight.
As always

I'm trying to be like this guy Blake down in Florida with a super sweet watermark!

NPHuskerFL · February 2016

tarheelmatt said:

NPHuskerFL said:

Meh looks aight.
As always

I'm trying to be like this guy Blake down in Florida with a super sweet watermark!

Touche

Two reasons I like having CI pans

Comments

Categories