Cast Iron Skillets. You dig them?

[Fritz88]

What's the best way to cook a burger at home, on a gas stove?

I heard that Cast Iron Skillets are the way to go.

Would you agree? Have you tried burgers on them?

[Fire Me Boy!]

Originally Posted by lewdog

Wife ended up buying a 12" cast iron today. Good choice I think

FMB, how does this raise my socioeconomic status?

At least 3-fold, I think (without checking my Cast Iron Effects on Socioeconomics handbook).

For realsies, my 12-inch is the workhorse of my kitchen. I adore it. Which is why I was practically devastated when the wife accidentally killed the seasoning.

The seasoning method I outlined above is pretty time consuming, but it's totally worth it, especially on a new or unseasoned pan.

[Fire Me Boy!]

Originally Posted by lewdog

Wife ended up buying a 12" cast iron today. Good choice I think

FMB, how does this raise my socioeconomic status?

If you haven't even done it before, try hamburgers on that sumbitch. I love hamburgers in my cast iron skillets. I love a thick, crunchy crust on a burger.

Get it good and hot. Remember that cast iron retains heat better than other pans, and also takes a bit longer to heat.

[lewdog]

Originally Posted by Fried Meat Ball!

If you haven't even done it before, try hamburgers on that sumbitch. I love hamburgers in my cast iron skillets. I love a thick, crunchy crust on a burger.

Get it good and hot. Remember that cast iron retains heat better than other pans, and also takes a bit longer to heat.

I love burgers with a crust so I will try that.

Here's my question then. If the pan gets hotter than normal pans, you'll obviously get a good sear but how do you finish cooking the burgers through without just burning the outside them?

[Fire Me Boy!]

Originally Posted by lewdog

I love burgers with a crust so I will try that.

Here's my question then. If the pan gets hotter than normal pans, you'll obviously get a good sear but how do you finish cooking the burgers through without just burning the outside them?

I never have a problem with cooking them 100 percent in the pan, and I rarely ever go over medium high on my stovetop with the cast iron. With the iron's heat retention, you don't need to get it as hot (you can if all you're trying to do is a fast sear with something like sous vide). They end up darkly browned, but not burned.

Depending on the thickness of your burger and how you like them (I like steaks medium rare, but burgers need to be medium), I put a touch of oil in the pan and get it around 400 degrees (I used an IR thermometer from an auto shop so I don't have to guess). Then put the burgers in, give them a little smash with the back of a spatula to get really good surface contact with the burger and the pan, and don't touch it for 3 minutes. Flip and repeat. Then rest for 3-5 minutes and enjoy.

Mine are 5-6 ounce patties, and I've started going a little thicker with them so I can develop a better crust. I don't have my timing down 100 percent on them yet, so I'm still using my Thermapen to ensure temperature accuracy.

[CoMoChief]

I went to hand wash mine w/ dish soap and now it turned rust orange.

had to get a new one.

[Fire Me Boy!]

Originally Posted by CoMoChief

I went to hand wash mine w/ dish soap and now it turned rust orange.



had to get a new one.

First, you should never use soap unless you're trying to strip the seasoning.

Second, you didn't dry it, did you? You must dry cast iron THOROUGHLY and IMMEDIATELY. If it was fresh rust, you very likely could have used a scrubber pad and scrubbed it clean.

Whenever I actually do a wash, I'll throw it in a hot oven or on the stovetop for 10 minutes to get any last it of remaining moisture.

[Fire Me Boy!]

I just started round 3 of the flaxseed oil treatment on my 12-inch Lodge.

[BucEyedPea]

Cast irons are great for beating a wayward hubby. I really dig 'em!

[Msmith]

Sorry for not reading all 16 pages of wonderful info.

My niece cleaned her cast iron pan this way:

Scrub the used pan with soap and water. Then heat-dried it. Put the oil afterward on the surface.

She said that she did this every time.

[Fire Me Boy!]

Originally Posted by Msmith

Sorry for not reading all 16 pages of wonderful info.



My niece cleaned her cast iron pan this way:



Scrub the used pan with soap and water. Then heat-dried it. Put the oil afterward on the surface.



She said that she did this every time.

No soap. The hot water is fine, but using that soap every time prevents from ever really seasoning it. She's not getting the best of cast iron, ever.

[srvy]

My Mother said she just used a Brillo pad on then wiped out and dried re-oil and put away. That pan has cooked more delicious fried chicken over the years than I can remember. I know brillo pads have a soap in them. I looked that pan the other day and its seasoned perfectly. Sadly she doesn't use it at 89 years her arms from arthritis have wrecked her joints and its just to heave for her to manage.

Im not sure I am buying the soap wreaks the iron pan.

[Fire Me Boy!]

Originally Posted by srvy

My Mother said she just used a Brillo pad on then wiped out and dried re-oil and put away. That pan has cooked more delicious fried chicken over the years than I can remember. I know brillo pads have a soap in them. I looked that pan the other day and its seasoned perfectly. Sadly she doesn't use it at 89 years her arms from arthritis have wrecked her joints and its just to heave for her to manage.

Im not sure I am buying the soap wreaks the iron pan.

First, never said it'd wreck the pan. Said it'd wreck the seasoning, and there is no doubt and no argument about it. It will, plain and simple.

My scrub pads don't have soap after a couple squeezes through water. You wanna wreck the seasoning on your CI.

Also, if all she used it for was fried chicken, the seasoning didn't really matter because she was filling it with a good thick layer of oil.

[Dayze]

i just deglaze it with hot water and maybe some salt. put it back on a low heat to evaporate all the moisture. then while still warm, just a light coating of crisco before putting it away.

thohgh, things have begn sticking a little, so I think I need to re-season it etc.

[srvy]

Originally Posted by Fried Meat Ball!

First, never said it'd wreck the pan. Said it'd wreck the seasoning, and there is no doubt and no argument about it. It will, plain and simple.

My scrub pads don't have soap after a couple squeezes through water. You wanna wreck the seasoning on your CI.

Also, if all she used it for was fried chicken, the seasoning didn't really matter because she was filling it with a good thick layer of oil.

Well when I was a kid I didn't pay attention to such things. I just sat down and flap my lips over the food. I am sure she probably cooked other stuff like burgers and what have you. I asked her about it she said she ran a brillo pad and never soaked it. And for many years rubbed it with oleo whatever that is?

[ptlyon]

Originally Posted by Fried Meat Ball!

I just started round 3 of the flaxseed oil treatment on my 12-inch Lodge.

Bagger