It's the only reason people go to farm auctions anymore

We did that with this freaking 40 day aged T-bone my buddy brought up the other day. Insane.

Neither. I got it word of mouth, but I'm pretty sure that Alton Brown was involved in the creation of the chain. It's ****ing good, though.

Yup^. Scrub with a stiff brush, no steel wool or detergents (like SOS pads).

That reminds me. It can't be some shitty 1/2 inch cut. It's got to be 1 1/2 inches thick. This should go without saying, but you never know.

They're almost always pre-seasoned these days, but you'll be better off if you give a little attention before you cook on it. If you try the method above, report back.

As for cleaning, someone else mentioned just use hot water. DO NOT USE SOAP, and ALWAYS DRY IT IMMEDIATELY. These things will rust fast. If you've got some stuck on bits and need some scrubbing power, salt and a paper towel work wonders. Don't use an abrasive scrubbing sponge because it can wreck the seasoning. If you need to strip the seasoning for any reason, pop it in the oven and put it on self-clean.

Here is mine. Better burgers and steaks than on a grill for sure. Just get it real hot. Scrub with non soapy water and a pastic brush. Dry, then add a bit of oil and wipe it all over.

That's a good lookin' skillet my friend.

Fap material for sure... umm... you know... if you get excited about cast iron. :bolt:

I will say that holding a cast iron skillet in your hand is a very satisfying feeling. It's like holding a heavy handgun or something. There's just something about it that appeals to a guy.

Yeah, it's a killer recipe in Alton's book Good Eats.(love that book).

Saul, if you like blue cheese, do the same thing to cook your steak. Then de-glaze the skillet with about 1/4C brandy, then a add in the blue cheese to melt. Spoon out on the side. It makes a great dipping sauce for a steak (not that steaks need it, but you get the idea).

Alton's recipe^ not mine.

I’ve had my cast iron for a few months, but its been kind of a pain in the ass. After every use I have to scrub the thing with water and paper towel (leaving bits of paper towel all over), then rub the whole thing down with oil, wipe off the excess oil, and put it in a hot oven. Maybe it’s the weight of the thing, but non-stick just seems easier (leave it soaking in soapy water, then wipe it out and rinse off). I wonder if I’m doing something wrong.

Oh, and I’ve heard using walnut oil is better for cast iron because it doesn’t get rancid like vegetable oil can.

What brand is it? It looks great.

That's the scary thing about them. You need to know how to care for them.

It's funny. I hate blue cheese, but it's really good on a steak. It's almost like I hate and love it at the same time when it's on a steak. Hard to explain, but maybe I'm in the process of acquiring the taste. If anyone's ever been to La Bodega, that blue cheese encrusted steak is amazing.

I usually rinse with hot water, get all the food etc off, the dry with a regular towel. then I put it back on the burner just to get it warm; then I apply a small amount of crisco all around inside it with a paper towel; then cool.