14" Bayou Classic Cast Iron Skillet EXPIRED

TU for you, I like helper handles for my stir fry (nerve damage in one arm makes turning and scooping hard).

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.

15 inch at your local Walmart for $16 everyday price. I almost bought one, but decided to buy American and got a Lodge.

https://www.walmart.com/ip/Ozark-...s/55208724

If you live near a 'HomeGoods' they still have 12" Lodge Cast Iron skillets for $14.99 picked one up Sunday (4/11) and put it down.

Quote from mem4720 : 15 inch at your local Walmart for $16 everyday price. I almost bought one, but decided to buy American and got a Lodge. 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

Quote from 2pairofaces : ... 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.

You can reverse-sear with a cast iron skillet--in fact it is one of the preferred method for searing when cooking sous-vide or after preheating in an oven. The cast iron skillet puts a good, even crust.

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).

Quote from mike93704 : You can reverse-sear with a cast iron skillet--in fact it is one of the preferred method for searing when cooking sous-vide or after preheating in an oven. The cast iron skillet puts a good, even crust. 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.

Quote from wherestheanykey : 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.

Hmmm, 2 pans is a good way to sear both sides without waiting for one pan to get back to a high enough temp to sear the other side. If you use one pan, the pan will have cooled to below ideal searing temp after you start cooking the one side, so that by th etime you are ready to flip, it is no longer at the optimum temp. But, if you take your steak (or whatever food) out and set it aside and wait for the pan to get back to temp, there's a chance that bits of food left in the pan will start to burn as you are pre-heating. Using two pans solves these problems.

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.

Why all this work for a steak?

Quote from njguy545 : Why all this work for a steak?

You think this is a lot of work. You should see what I do to make French Onion Soup!

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..

Don't press the f*ck!n meat.

Put it down, flip it, let it rest.

Then eat juicy meat.

Quote from wherestheanykey : 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.

I think the point of the grill press is to weigh the food down. I never heard of anyone using two pans to sear a steak.

Quote from njguy545 : Why all this work for a steak?

I agree, there's a lot of overthinking going on. I buy good meat, properly season it and grill it.

Quote from jenesaisquoi : I agree, there's a lot of overthinking going on. I buy good meat, properly season it and grill it.

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.