As Gardella already nailed the perfect cut o'cow and prep, I'll add Flat Irons to the list. Much thinner and leaner than a luscious ribeye and therefore requires much less time in the cast iron after being brought to room temp and generously coated in a high grade salt.
i cook alot with a 10" cast iron skillet on the stove top. i have a 10" ribbed "grilling" skillet i've had some luck using, but i'm not exactly sure what all its applications are. got it at a garage sale for a dollar, it was a score. Have you ever used one before?
Nice! Yep, I have one. But I prefer the tried and true plain Jane old reliable heavy flat well seasoned cast iron skillet. If I were forced at gunpoint to pick one pan to use for the rest of my culinary days, that'd be it.
Cool! I feel similarly. I've made some damn good meals in that thing. Use it nearly everyday while the Grillet kinda sits there lonely
(post is archived)