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14" Bayou Classic Cast Iron Skillet Expired
$20
$26.50
Amazon has 14" Bayou Classic Cast Iron Skillet (7434) on sale for $19.99. Shipping is free with Prime or orders $25 or more.
Thanks to Deal Editor iconian for finding this deal.
Key Features:
Thanks to Deal Editor iconian for finding this deal.
Key Features:
- Cast-iron construction
- Pre-seasoned to ease in cleaning and prevent rust
- Fixed handle with a side helper's handle
- Hand wash with damp towel to clean
- Oven-safe up to 750 degrees Fahrenheit
- Measures 14-in diameter (cooking surface only)
Editor's Notes & Price Research
Written by
- About this deal:
- Our research indicates that the 14" Bayou Classic Cast Iron Skillet (7434) is $6.51 lower (24.5% savings) than the next best available price from a reputable merchant with prices starting from $26.50 at the time of this posting.
- About this product:
- This skillet has a 4.7 out of 5 star overall rating on Amazon based on over 400 reviews.
- About this store:
- Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
- If you're not a student, there's also a free 1-Month Amazon Prime trial available. -Corwin
Original Post
Written by
Edited April 13, 2021
at 11:03 PM
deal [amazon.com]
$20 @ Amazon
nice that it has a helper handle as pan is 10lbs+ empty. I use my 15" one for cornbread, 2 steaks at a time (pre-heat it very well), and other stuff.. It's super nice, if you take good case over it. I use 10.5 and 12"'s much more often though, but this is diff a good one to own IMO.
$20 @ Amazon
nice that it has a helper handle as pan is 10lbs+ empty. I use my 15" one for cornbread, 2 steaks at a time (pre-heat it very well), and other stuff.. It's super nice, if you take good case over it. I use 10.5 and 12"'s much more often though, but this is diff a good one to own IMO.
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https://www.walmart.com/ip/Ozark-...s/55208724
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But, unless you're in an apartment, you really need to be reverse searing. Sous vide if possible, bake at 250-325 if not and then sear with the hottest source you have. I use a large charcoal chimney that I light when I out the steaks in, and when they pop out, they go on a grill I put on top of the chimney, and they sear in seconds.
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https://www.walmart.com/ip/Ozark-...s/55208724
https://www.walmart.com/ip/Ozark-...s/55208724
For $16 you bought an Ozark Trail 15". The Lodge 12" is $24.92 at Wal-Mart https://www.walmart.com/grocery/i...le/5969633
But, unless you're in an apartment, you really need to be reverse searing. Sous vide if possible, bake at 250-325 if not and then sear with the hottest source you have. I use a large charcoal chimney that I light when I out the steaks in, and when they pop out, they go on a grill I put on top of the chimney, and they sear in seconds.
Totally agree on the sous-vide and Weber chimney starter with a grill on top (just did that tonight).
The cast iron skillet gives a good alternative that is a little faster to do, and doesn't require cooking outside (though a high-temo sear will produce a lot of smoke and steam you will have to deal with).
Totally agree on the sous-vide and Weber chimney starter with a grill on top (just did that tonight).
The cast iron skillet gives a good alternative that is a little faster to do, and doesn't require cooking outside (though a high-temo sear will produce a lot of smoke and steam you will have to deal with).
To add to this, if you want a perfect quick sear in cast iron, heat up another smaller cast iron pan at the same time and place it on top of your steak as soon as it goes in the pan.
You'll get a better sear on both sides than if you were to flip it.
This is especially useful when you don't have a good way of maintaining high temps (like on an electric stove, for example).
Lodge even makes a dedicated grill press for this purpose.
You'll get a better sear on both sides than if you were to flip it.
This is especially useful when you don't have a good way of maintaining high temps (like on an electric stove, for example).
Lodge even makes a dedicated grill press for this purpose.
Maybe it's better to have both pans pre-heating on separate burners. Sear one side in one pan, then flip it onto the other pan which has been pre-heating. This way you don't mess up the bottom of the other pan by using it to sear (though I guess it really doesn't hurt the bottom of that skillet--but the pan bottom may not have a well-maintained seasoned coating), and you can continue to heat it while it is on a burner.
This may be better than using the grill press, which are not really meant to be heated to a high temp. I think they are mainly to apply pressure to grilled foods so they cook evenly. Most have a wood handle or other insulated handle which may be damaged by repeated high temp heating of the press if used for searing.
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If you're going to buy and use cast iron skillets, you should be prepared for extra work while cooking and maintaining your pan. Otherwise, just buy a cheap non-stick skillet that you will replace every 5-10 years..
Put it down, flip it, let it rest.
Then eat juicy meat.
You'll get a better sear on both sides than if you were to flip it.
This is especially useful when you don't have a good way of maintaining high temps (like on an electric stove, for example).
Lodge even makes a dedicated grill press for this purpose.
What are you a caveman? Reverse searing or sous vide produces a certain, oh how do you say it, je ne sais quoi to a steak.