Etc is better than olive oil. Olive oil can't stand the heat, when heated above 180C it tastes badly and gets unhealthy. Raps oil takes a lot more heat before this happens.
Tim Mostly harmless (just plain Norwegian) -----Original Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of DagT Sent: 20. desember 2006 18:07 To: Pentax-Discuss Mail List Subject: Re: Please everyone set up an email filter And if you heated it too much, wipe it with some oil (olive oil etc) before you put it away. .-) DagT Den 20. des. 2006 kl. 17.45 skrev [EMAIL PROTECTED]: > The pan is too hot if youi're getting blackened stuff. You should > get just nice dark brown crumbly things, which you can use to make > a sauce. Don't scour or wash the pan. Just scrape out any remaining > bits and wipe the pan with a paper towel. > Paul > -------------- Original message ---------------------- > From: skye <[EMAIL PROTECTED]> >> 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 > > > -- > PDML Pentax-Discuss Mail List > PDML@pdml.net > http://pdml.net/mailman/listinfo/pdml_pdml.net DagT -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net
