Cast Iron Skillets. You dig them?

[R8RFAN]

Originally Posted by Fire Me Boy!

Mine CI are well seasoned, but I still like to cook with a little oil... I feel like I get a better sear. To each his own.

As long as that skillet is not too cold when you put the steak in there isn't much of a way to mess it up unless someone cooks it well done or something...

[Fire Me Boy!]

Originally Posted by R8ers

As long as that skillet is not too cold when you put the steak in there isn't much of a way to mess it up unless someone cooks it well done or something...

Yup. But ghee is yummy on a steak!

[mnchiefsguy]

Originally Posted by Fire Me Boy!

Yup. But ghee is yummy on a steak!

Got a link on how to make ghee? I know you said it was a simple process, but I typically need step by step instructions when trying something new like making my own cooking oil. Thanks!

[Fire Me Boy!]

Originally Posted by mnchiefsguy

Got a link on how to make ghee? I know you said it was a simple process, but I typically need step by step instructions when trying something new like making my own cooking oil. Thanks!

Before trying it in the oven, do a smaller batch of browned butter on the stove top.

http://www.simplyrecipes.com/recipes..._brown_butter/

How to Brown Butter Recipe

Unsalted butter, sliced into tablespoon sized slices



Heat a thick-bottomed skillet on medium heat. Add the sliced butter (sliced so that the butter melts more evenly) whisking frequently. Continue to cook the butter.



Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning.

It's pretty easy to overcook browned butter and go from brown to burnt. If the butter starts to blacken, I suggest dumping it and starting over (something I've had to do on occasion), unless you want beurre noir which has a different taste than nutty brown butter.

If you want to make sage brown butter sauce, add some fresh sage leaves to the butter once it has melted. Allow the butter to brown and remove from heat.

Use browned butter immediately or store covered in the refrigerator for future use.

[Fire Me Boy!]

Originally Posted by Fire Me Boy!

Before trying it in the oven, do a smaller batch of browned butter on the stove top.

http://www.simplyrecipes.com/recipes..._brown_butter/

Once you've made it and know what it's supposed to look and smell like, move to the oven.

Preheat your oven to 250. Pop anywhere from 1 to 3 pounds of unsalted butter in a dutch oven (an enameled cast iron is best for this, if for no other reason than having an off-white interior) and cook uncovered.

After a couple hours, check on it. If it's still bubbling a lot, that means there's still water in the oil, so continue to cook until the bubbling has subsided and you see those marvelous little browned bits at the bottom of your dutch oven.

Once it's where you want like it, take out of the oven and strain through a double layer of cheesecloth.

It'll keep in the fridge for several months.

[Just Passin' By]

I used the newly seasoned caldero for the first time last night, to make fried rice. It's not fully nonstick yet, and adding the egg meant that I had a bit more cleaning than I expected (I should have cooked it in a nonstick first and then added it), but the seasoning held and everything but the egg was free of any sticking. It's definitely going to need more seasoning, but I was thrilled with the first time performance. Thanks for the tip about the flax oil method. I'll definitely be using it for my larger caldero and my cast iron items.

FYI, I went with 8 applications instead of 6, because the pan had a couple of small pits in it. That seems to have been a good decision.