Artago
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The disadvantage....
.... only a few Skeppshult pans are made with spoonhack in the handle, whereas most are not. Would argue your choice is the better one.
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Cast iron cooking
We have touched on this topic before. I have been hooked on pan-fried ribeyes for the past 6 months or so. My daughter will be home for Easter weekend, and it is the only thing she declared as her "must have". A few photos from a recent cook. ...
Look great! If I may - check out the predictive thermometer
for a great reverse sear method for certain cuts and roasts. Also - try the flip every 30 seconds method - fantastic crust! - Sebastian
Thanks Sebastian.
I have used frequent flipping on my gas grill, but not the pan frying. I also sear in the rea on the grill, but the ribeyes on cast iron I do up front.
Looks terrific. I’m going to make the change to cast iron as well. May I ask…
How do you find the maintenance relative to stainless steel and what is your preferred method of cleaning? Have a great Easter weekend. Kindest regards, Edward
It depends...
Some are enameled, and those are a bit sensitive towards dry burning which may cause discoloration, they need oil/fat/liquid and should not reach working temperatures when dry. If they are not enameled, I wipe off most of the fat/oil with kitchen paper / ...
Absolutely simple. Much easier than SS.
The key is to properly season a new cast iron pan with oil when you get it. This is a heating process and the pan should include instructions. When I cook now, I wipe them out while still warm, and it is a breeze. PS, I mostly use avocado oil as my wife l...
That looks delicious 😋
I think for me I tend to stick to the grill. I tend to just like the grilling experience. I will say I do this occasionally in winter. For me, the difference is seasoning. On the grill I just rub the steaks with salt or a simple rub. On the pan I’d add a ...
I am a salt and pepper only guy for seasoning. Especially on the grill.
I do usually add butter, garlic, rosemary, and thyme for the cast iron ribeyes.
Do you see all that oil splatter? The MR is far away!
The Laventure is my cooking watch when thinks need to get messy
The end product looks professional and delicious!
I do pan frying quite a bit too. 250g size ribeyes or sirloins.
The first time I tried this, yes, I finished in the oven.
The second time, I did them all on the pans. The meat was so tender to the touch, I overcooked them. But I learned the minutes I need in the process. Ever since, they have been spot on. I'll make a new post soon showing how I do them, it really is simple....
That looks delicious!
I use a stainless steel pan and finish ( Gordon Ramsey way ) in the oven, based on these pics, I need to get a cast iron skillet. Do you have a preference of skillet brand?
....not familiar with the US market,
...situated in Europe I would consider Staub or Le Creuset for enameled cast iron, both makes their cast iron in France. Without enamel I would recommend considering Swedish Skeppshult, manufactured in Sweden. Their pans are seasoned with oil by the facto...
These are all certainly higher quality than the ones I have
I might need to try one of those Skeppshult.
The disadvantage....
.... only a few Skeppshult pans are made with spoonhack in the handle, whereas most are not. Would argue your choice is the better one. cdn.apartmenttherapy.info ,q_auto:eco,c_fit,w_730,h_487/k%2FPhoto%2FLifestyle%2F2019-10-this-brilliant-hack-wil...
Ace Hardware, Larry!
I have 3 of them, 2 larger ones and a smaller one. I can check the brand names, I want to say one of them has the word "lodge" in the name. The Ace Hardware pan I bought around Christmas. The other 2 I have had maybe 25 years. They cook the same. It is pr...
That looks like a serious pan.
I was on their website. They have a link for the seasoning process. That is definitely more detailed than what I did. I will have to check these out, thanks Larry!
Cast Iron works great with lamb, pork & chicken too
I never use mine for fish. MikeR ...
Wow...perfect cook : )
...I love my cast iron steaks. Usually I sear and throw them in the oven, but I can see doing ribeyes entirely in the pan...
Thanks Sir.
I replied above to Doc Tony, my first attempt was a pan sear and then finished in the oven. I have since transitioned to all on the pan. Can't go wrong either way!