CAST-IRON Pan Cooking

[BrianDT]

I picked up a Lodge brand 5 piece set of cast iron pan off from Amazon a few months ago and I have been having a blast with it.

Lodge 12 inch Cast-Iron Skillet

Since its cold out, its taking the place of the grill for the winter.

I have been watching some videos and learning how to use it correctly.

Have any of you used the pan in my link and if so, how has it been working?

Also, do you guys have any suggestions for cooking steak in a cast iron pan?

 

[FTG-05]

There are two kinds of people in the world:

Those that can cook with cast iron and those that.... oops! wrong thread! My bad.

 

[jeff9366]

I have found "seasoning" cast iron pans with several coats of FLAX OIL to be superior to any other treatment. I use edible "Barlean's Flax Oil, 100% organic". Flax oil is readily available in health food stores. A small container will prep pans your lifetime.

Flax oil is used in the manufacture of paint, which may explain its longevity as a pan treatment.

After flax oil treatment you can use soap and water washing pans and slickness does not disappear.

 

[teg]

We do venison tenderloin medallions, 2 mins / side in good butter, 4 minutes and your done. Can cut them with a fork... Thanks for the video, might have to try venison steaks that way. :thumbsup:

 

[JSanders10]

Those cast iron pans are inherited down here in the south. I have my Grandmother's and wouldn't trade it for anything.

After years of cooking pork tenderloins on the grill, last fall I saw a recipe using a cast iron skillet, and my family loved it.

Take your tenderloin and pound it down on the thicker area so that it is about the same thickness.
Cut it in half if needed to fit in the pan.
Get your pan on medium high, add a small amount of oil, maybe 3-4 tablespoons, and sear the tenderloin to a nice brown on all sides, about 3 minutes per side. Lower the heat to low-medium and put a cover on the pan and allow it to continue to cook about 7-8 minutes.

In a measuring cup combgine:
about 1/4 cup tiger sauce
1/4 cup of some fruit preserve like peach, blackberry or raspberry
a couple tablespoons of soy sauce
If you like it spicy, add a half teaspoon of red pepper flakes.

Once the tenderloin has reached 140f with a meat thermometer (or what I like about medium) pour the combined mixture over the tenderloin in the pan and turn the tenderloins over a couple of times to complete coat them.
Take from the pan to a cutting board and cover lightly with foil for at least 7-10 minutes to rest.
Turn up the temperature on the remaining pan sauce to med-high and stir to release any bits and good stuff on the pan and to reduce the liquid a bit, be careful not to burn the liquid if it has thickened much as the sugars in the preserves can easily scorch if not careful.

Then slice it about 3/4"-1" thick, and server immediately with the pan sauce over it.

Yum.

 

[DFB]

I had an old GF and cast iron was all she would use...she wouldn't eat if it was from a Teflon coated pan.

Your food can cook a long time after you remove it from the heat

 

[downsizingnow48]

My Dad cooked all the steak when we were growing up and never used anything other than a cast iron frying pan. Crisco or olive oil, heat to just smoking, put seasoned steak on. Turn over after several minutes. Cooks quicker than you think. Spatters everywhere.

 

[IXLR8]

My fiancee loves the old cast iron plans she inherited from her grandmother, uses them all the time. I bought her some Lodge CI pans to round out her collection, she hates them and won't use them. I have no idea what the difference is, she can't explain it, but they sit tucked away in a bottom drawer, used only one time each.

 

[dave1949]

I have the same 12" Lodge pan, and an 8". The 8" is always a bit slicker it seems. I don't do any special seasoning, but I never use soap either.

Can't beat CI for searing meat. For splatter control those fine mesh screens help. Getting a non-stick pan hot enough to really sear will destroy it pretty quickly.

 

[RobertN]

I am a big fan of camp style Dutch oven cooking. Cast iron is excellent; I like Lodge Dutch oven's best.

Byron's - Introduction To Dutch Ovens
Byron's Dutch Oven Recipes