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09-29-2013, 06:18 AM | #406 |
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09-29-2013, 06:24 AM | #407 | |
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Meant to ask, do you recommend the grilling pan or just the skillet for steaks? I am leaning towards skillet because of versatility, but still uncertain.
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09-29-2013, 06:28 AM | #408 | |
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Which cast iron thread are you look for? |
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09-29-2013, 06:32 AM | #409 | |
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And to give credit where credit is due, you did get the ball rolling on this. The gf and I have had it in our minds for some time since I started reading your posts, but taking the leap today. Thanks for the advice, I figured cleaning would be annoying on it. Expect a question or 20 from me in the near future.
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09-29-2013, 06:34 AM | #410 |
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Damn you guys! I was going to go to bed until you started. Now I'm staying up until LoLo's opens for some chicken and waffles.
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09-29-2013, 06:35 AM | #411 |
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Ah, you're a late night guy anyways, but I will happily be your scapegoat for staying up.
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09-29-2013, 06:40 AM | #412 |
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I don't blame anyone but me. Plus I love this time of day...happy cooking.
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09-29-2013, 06:47 AM | #413 | |
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09-29-2013, 06:58 AM | #414 |
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Well the memory you seem to have associated with this time of day are probably pretty hard to beat. Lucky asshole.
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09-29-2013, 07:00 AM | #415 |
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I found the thread I was looking for and you suggested using the flaxseed oil process to season it. With a pre-seasoned skillet do I need to strip off whatever they have done then do that or should I just start with what you recommended?
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09-29-2013, 07:04 AM | #416 | |
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Realistically, you're not going to get much more seasoning than it came with in less than a day no matter what you do. I would still do something in it first before you do that steak, and bacon sure is tasty. |
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09-29-2013, 07:07 AM | #417 | |
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09-29-2013, 07:08 AM | #418 |
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I plan on using conola or peanut oil to dab onto the steaks to even the sear also
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09-29-2013, 07:15 AM | #419 | |
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And remember, never let it sit in water or leave it wet. It's remarkable how quickly cast iron can rust if left untreated. |
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09-29-2013, 07:19 AM | #420 | |
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