Cast Iron cookware

[Joey66]

The people have a right to know.

I’m just surprised that @Joey66 hasn’t popped up yet, admonishing everyone for discussing the merits of high quality French pots and pans.

Thats another thing we stocked up from the car boots cast iron le creuset pans and pots.... top notch ......

 

[Catfish Blues]

Can’t beat a cast iron griddle for cooking steak imo. Not much good for a fried egg tho.

View attachment 56831

I was just about the post much the same thing.

I have a cast iron frying pan, which I use occassionally, but the cast iron griddle gets used two or three times a week for meat and sometimes fish ( mackerel's ace griddled )

For anyone that finds your meat sticks, you need to :-

• Oil the meat, but not the griddle
• Get the griddle very hot
• Put the meat on, don't fiddle with it until it's cooked nearly half through, and then turn it. If you try and turn it too early, that's when it sticks.

Anyway, it's back to mumsnet for the rest of the evening for me ...

 

[evilwebby]

All the best chefs are men, mate.

(Ducks for cover from the humourless)

Don't mess...

 

[Tipp blue]

I was just about the post much the same thing.

I have a cast iron frying pan, which I use occassionally, but the cast iron griddle gets used two or three times a week for meat and sometimes fish ( mackerel's ace griddled )

For anyone that finds your meat sticks, you need to :-

• Oil the meat, but not the griddle
• Get the griddle very hot
• Put the meat on, don't fiddle with it until it's cooked nearly half through, and then turn it. If you try and turn it too early, that's when it sticks.

Anyway, it's back to mumsnet for the rest of the evening for me ...

Sound advice I've just had my steak, about 3 quarters of an inch thick done screaming hot pan, 3 minutes minutes per side, then about 1 and a half minutes into the second side a good teaspoon of butter on top , then rested for 5 minutes, perfect medium.

 

[Hellerad]

Cast iron for anything you need a good sear on. Enameled cast iron for braising. Multiclad steel for everything else.

Teflon is fine for eggs and delicate proteins.