![Made these pork chops again. Think they're the best I've ever had, and chops can be hit or miss [3120x4160 - 3.34MB]](https://pic8.co/sh/pJLnQZ.jpg){kind=link}
Agreed. Also, used olive oil this time
Double agree on the pan, don’t use olive oil. Smoke point is lowest of all oils. Use avocado oil or lard. Good cast iron makes better chops anyway, has great thermal properties. Usually commodity pigs are pretty shit for chops, find a local farmer or coop to buy some from that are heritage breeds and eat better than bag food in a feedlot. The difference is amazing.
Lard for sure…..high heat and can’t be beat.
Just saw your username. Have goats, flinched a bit thinking about it.
Never tried avocado oil.
Oh man, get some. It has a smoke point of 450f, so you can fry without it getting that weird burnt taste olive oil does. Also noice for salad dressing. Peanut oil is good too but you have to want that flavor in it.
Olive oil is great; just don’t cook too hot. Canola oil is another good option, as is lard.
Olive has a smoke point below the temp you need in your pan, which causes it to go toxic. Canola oil is a terrible thing, and causes health issues long term. It was meant to be a lubricant oil ( Canadian oil low acid) CANOLA. If you want heart disease it’s your pick. All the veg oils are terrible, only avocado and coconut ( unrefined) are healthy, but coconut oil is a poor choice for this flavor profile.
If you can find and get the ceramic coated steel pans keep in mind you can’t quick sear meat so well since they aren’t to be used beyond a medium heat.
I need cast iron. When i cook for grandparents i use that
Call me paranoid, but I wouldn’t buy any cast iron pans made before the 70’s for fear the chinks threw in a little depleted uranium. Same with silverware.
Lucky
All are garage sale/antique sale finds. They took some TLC (electrolysis bath) to get cleaned up, but we’re good to go; all have plenty of life left in them.
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