Oh, great - maybe you cast iron guys can help me with my question. I have a recipe where I need to sear an eye of round on all sides (let's say 2 minutes a side so 12 minutes total). Usually I put the pan on high heat, and end up with an outside that's a nice rich brown colour. However, there's a bunch of smoke from the melted fat and at the end, there's blackened stuff on the bottom of the pan to scour away. Then there's a couple of days where nothing wants to slide off anymore.
Is that normal for searing large chunks? Am I putting it up too hot? Should I drain off the fat partway through cooking? Which camera should I take photos of the result with? (trying to keep this on topic) On 12/20/06, graywolf <[EMAIL PROTECTED]> wrote: > Cast iron is the best thing for pancakes. My only problem with cast iron > is that I am too impatient to use it properly. It needs to be heated > slowly to the proper temperature. I have this tendency to heat it up > fast and then burn things because it is too hot on the bottom, but then > I do not burn my hands because the handle is still cool. If I am cooking > for company, everything has to be just right, for just myself I mostly > go for quick. Maybe I need to rethink that, after all I am worth the effort. > > Anyway I have a small skillet, a large skillet, a griddle that I also > use as a lid for the large skillet, and a dutch oven, all by Lodge. I > used to have some imported stuff, but the bottoms were so smooth the > seasoning kept peeling off the bottoms, the rough iron of the Lodges > holds it for ever. My pots are teflon lined cast aluminum junk, not > cheap, all teflon cookware is junk. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net
