Quote:
Originally Posted by Fried Meat Ball!
If you haven't even done it before, try hamburgers on that sumbitch. I love hamburgers in my cast iron skillets. I love a thick, crunchy crust on a burger.
Get it good and hot. Remember that cast iron retains heat better than other pans, and also takes a bit longer to heat.
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I love burgers with a crust so I will try that.
Here's my question then. If the pan gets hotter than normal pans, you'll obviously get a good sear but how do you finish cooking the burgers through without just burning the outside them?