The Coffee House

[benhasajeep48 47]

My wife baked me a birthday cake in a dutch oven camping one time. It came out very good. We have quite a bit of cast iron cook ware including a cast iron pizza pan.

My inlaws had a house fire before I met my wife. My mother in law kept her mothers cast iron even though it was heavily sooted from the fire. They were storing them in my storage building while they were building their new retirement home. I took them to my bead blaster and cleaned off all the soot and carbon. And we re-seasoned them for her. Then gave them back to her for Christmas. She was more excited about those 100 year old pans than anything.

 

[table1349]

Yeah, but chili comes out of the enamel coated much better than a pure cast iron dutch

I'd have to call "show me" on that. Properly seasoned cast iron with an aged patina something else.

Come by and bring your cast iron dutch oven. My chili cooks for 8 to 10 hours on a low heat, and it doesn't come out with that iron flavor to it. Hi acidic food is fine in cast iron for a short cook but a long cook in cast iron with hi acidic ingredients will draw out that iron flavor.

 

[smoke665]

. I took them to my bead blaster and cleaned off all the soot and carbon.

My grandmother would gather up the cast iron that needed cleaning every year in the cold of winter. We had a big coal/ wood furnace in the basement, that she'd get me to build a hot fire in. The cast iron went into the furnace overnight the next morning it was fished out brushed off and oiled while it was still hot..

 

[benhasajeep48 47]

. I took them to my bead blaster and cleaned off all the soot and carbon.

My grandmother would gather up the cast iron that needed cleaning every year in the cold of winter. We had a big coal/ wood furnace in the basement, that she'd get me to build a hot fire in. The cast iron went into the furnace overnight the next morning it was fished out brushed off and oiled while it was still hot..

It must have been from cooling after the fire. But these had buildup of carbon and soot adhered to the pans. Had been stored that way for over 10 years. She said she always wanted to send them to get redone. But didn't know where to send them. Bead blasting took the carbon right off. We seasoned each pan twice to make sure they took in all the oil they could. Not quite the same patina as an old properly taken care of pan, but they came out pretty good. They were Erie brand and I guess that's pretty old ones.

 

[jcdeboever]

Whatever happened to Randolph Scott? ridin' the trail alone...

I like Alan Ladd and Jack Palance and Randolph Scott when they're in some private eye movie. Or a comedy. In B&W. Jack Palance makes for a good bad guy.

I hate being sick with a cold or whatever in the summer when it's hot. Even tho I'm in the AC, still. Good thing I had some chicken soup in the freezer, that came in handy.

Sorry to hear it. Speedy recovery is in order.

 

[Gary A.]

Gary echos JC on your recovery. If you need more chicken soup, Gary has some containers in the freezer.

 

[Gary A.]

Gary has a few Lodge pieces, including his favorite pizza pan. Gary just pan fried some talipia outside on the inductive in a cast iron skillet. Delish.

@gryphonslair99: Gary has silicon mats to protect the glass inductive surface. You should look into them.

 

[smoke665]

Gary just pan fried some talipia outside on the inductive in a cast iron skillet.

We have a counter top induction unit in the RV, so we can use it outside when needed. Wife said we needed special pans for it. Never thought about the cast iron. I think wife might have pulled one over on me! LOL

 

[table1349]

Gary just pan fried some talipia outside on the inductive in a cast iron skillet.

We have a counter top induction unit in the RV, so we can use it outside when needed. Wife said we needed special pans for it. Never thought about the cast iron. I think wife might have pulled one over on me! LOL

At least it wasn't a Coach purse.

 

[table1349]

Gary has a few Lodge pieces, including his favorite pizza pan. Gary just pan fried some talipia outside on the inductive in a cast iron skillet. Delish.

@gryphonslair99: Gary has silicon mats to protect the glass inductive surface. You should look into them.

I've seen some but none fit my needs. I need something that will handle high heat. Supposedly there is one made that will handle 1800 degrees, but I haven't found one.

 

[Gary A.]

Gary tends to cook low and slow and so far no problem with the mats melting.

 

[table1349]

Gary tends to cook low and slow and so far no problem with the mats melting.

My very favorite method to cook a perfect steak starts with a square cash iron grill pan on the stove. It is the home version of how some of the very best steak houses cook their steaks. The process is quite simple but employs high heat. Bring your oven up to 500 degrees (260C). Once the oven is to temp put a cast iron pan on your largest burner. I like to use a square cast iron grill pan instead of a 12" cast iron skillet. Heat it on high for about 5 minutes until it reaches a temp of 500 degrees. To reduce cleanup issues I sprinkle course kosher salt into the ridges of the grill pan.

Take your steak, I prefer ribeye but any thick cut steak (1 1/2") will work, that has been sitting out for 30 minutes. Lightly coat the steak with canola oil then season it liberally with salt, and pepper as well as any seasoning you might like. I use my "house seasoning" which is a mix of salt, pepper and garlic powder.

Put the steak down in the hot pan for 30 seconds, do not touch the steak or the pan. After 30 seconds flip the steak and let it cook for 30 seconds. Preferably you flipped it to an unused portion of the pan. After 30 seconds take the pan and put it in the oven for 2 minutes on the center rack. Do not touch the steak. After 2 minutes flip the steak and put it back into the oven for another 2 minutes. When the 2 minutes are up take the steak out, put it on a platter that has been warmed and cover with a double layer of aluminum foil for at least 5 minutes. This will give you a perfect medium rare steak. If you prefer you steak to be medium then add 1 minute to each side in the oven.

Top the steaks with your favorite compound butter and serve.

That is why I am looking for those really high heat silicon mats I heard about. I don't want my induction range to have a melted silicon top stuck to it so for now I am just real careful with my cast iron grill.

 

[Gary A.]

Gary prefers the Komado, goes up to 750F if needed and adds some smoke to the flavor. I close the lid and it's a proper oven. Temps are controlled via air flow. Giving it more thought ... that's basically how Gary cooks his steaks. Gary uses the Komado as both grill and oven.

 

[SquarePeg38]

Gary tends to cook low and slow and so far no problem with the mats melting.

My very favorite method to cook a perfect steak starts with a square cash iron grill pan on the stove. It is the home version of how some of the very best steak houses cook their steaks. The process is quite simple but employs high heat. Bring your oven up to 500 degrees (260C). Once the oven is to temp put a cast iron pan on your largest burner. I like to use a square cast iron grill pan instead of a 12" cast iron skillet. Heat it on high for about 5 minutes until it reaches a temp of 500 degrees. To reduce cleanup issues I sprinkle course kosher salt into the ridges of the grill pan.

Take your steak, I prefer ribeye but any thick cut steak (1 1/2") will work, that has been sitting out for 30 minutes. Lightly coat the steak with canola oil then season it liberally with salt, and pepper as well as any seasoning you might like. I use my "house seasoning" which is a mix of salt, pepper and garlic powder.

Put the steak down in the hot pan for 30 seconds, do not touch the steak or the pan. After 30 seconds flip the steak and let it cook for 30 seconds. Preferably you flipped it to an unused portion of the pan. After 30 seconds take the pan and put it in the oven for 2 minutes on the center rack. Do not touch the steak. After 2 minutes flip the steak and put it back into the oven for another 2 minutes. When the 2 minutes are up take the steak out, put it on a platter that has been warmed and cover with a double layer of aluminum foil for at least 5 minutes. This will give you a perfect medium rare steak. If you prefer you steak to be medium then add 1 minute to each side in the oven.

Top the steaks with your favorite compound butter and serve.

That is why I am looking for those really high heat silicon mats I heard about. I don't want my induction range to have a melted silicon top stuck to it so for now I am just real careful with my cast iron grill.

I use a heavy grill pan indoors to cook our steaks also. @Gary A. stop reading here. I think they come out better than on the grill.

I heat the pan on high but I use butter instead of canola oil then salt and pepper to taste. Usually we'll cook filet mignon but occasionally a t-bone or ny sirloin. 2-3 minutes on each side depending on thickness then rest for 5 minutes on a platter for perfect medium rare. We can only do this with butter because our stove has a very powerful exhaust system since butter smokes so much but it does give a very nice crust on the steaks. Even with the exhaust on high it does occasionally cause a bit of eye watering for the chef.

Your method above is what I use for pork chops and they come out perfect if you do 4 mins each side then 4 mins in the oven.

None of this is induction - just a plain old ceramic cooktop.

 

[benhasajeep48 47]

We also have the ribbed cast iron pan for searing steaks and such. We need a better vent though.

Wife wants a new kitchen. I keep buying lenses.