Cleaning instruction for a ribbed cast iron grill pan?
For seasoned cast iron pans: If you do Nothing Else...Hand wash. Dry immediately—even before first use. (I place the pan over medium heat for a few minutes to ensure it is completely dry. I do this every time is use it) Rub with a light coat of vegetable oil after every wash. How much oil? Enough to restore the sheen, without being “sticky”. Why? To keep the iron “seasoned” and protected from moisture. For a pan that need to be seasoned and almost anything else you need to know about cast iron pans, including explanatory videos, go the the Lodge website. http://www.lodgemfg.com/ -
How do you keep hash browns from sticking to the frying pan?
Thanks for the overwhelming response so far. To clarify "inefficient" on electric stoves, a long long time ago I used a cast iron griddle, but it took forever to get hot, but when it finally did the result was always good. I'm not trying to diss cast iron. I love it. I just remember it being slow. You're tempting me to break out my griddle again and give it another try, though I'll consider all options for stainless steel too:-)
How to cook with a Griddle Pan?
How to Cook With a Grill Pan.When you can't get outside to toss steaks on the grill, try the next best thing--an indoor grill pan. Made with a ribbed, non-stick surface, these pans deliver a mouth-watering charred effect on your meats and vegetables. With a few simple techniques, your family will think you prepared their food outdoors. Instructions 1 Turn up the heat. To simulate outdoor grilling, a grill pan cooks the best at a high temperature. The ribbing, when hot, will sear the surface of the meat or vegetables and give it that authentic charred look. 2 Grease your food, not your pan. The low areas between the raised ribs collect grease and drippings but avoid allowing too much grease to accumulate. Grill pans are not frying pans. By applying grease, either with a non-stick cooking spray or by brushing on the food item itself, you will minimize excess grease and lower calories at the same time. 3 Cook fully on one side before flipping over. Because the food cooks from the bottom up, through contact with the ribbing, it needs time for the heat to travel halfway through the food. If you flip it back and forth, you will end up cooking it longer. The rule for cooking meat on a grill pan is to flip when the juices puddle on top and then again when they appear on the other side. If you prefer well-done meat, flip a third time until the juices run clear. 4 Use a cast aluminum grill pan for the most even distribution of heat. Cast aluminum is lightweight and heats up quickly. Paired with either a stainless steel cooking surface or non-stick coating, a cast aluminum grill pan can provide years of reliable service. 5 Season later. Unless you are brushing on a marinade, save fresh seasonings, salt, pepper and spices for the finished product. Spices and thick sauces can create a sticky surface when you turn your food, causing it to adhere to the ribbing. Tips & Warnings Marinate meats ahead of time to avoid seasoning while cooking on the grill pan. Monitor your grill pan constantly while cooking. Grease drippings from meat can easily catch on fire if droplets spatter on the burners. Follow the manufacturer's safety recommendations.
Need help with grilling lamb chops?
grill them on a well-oiled grill over high heat... you want them to cook quickly on the out side, then turn over. you want them to remain quite pink and moist on the inside, if they over cook they will taste gamey.... internal temp should be no more than 145 F... rest them under tented foil ror 5 mins or so before serving
How to broil a great New York Steak?
a friend of mine who is an amazing cook turned me on to this method: the trick is to make sure your steaks are close to room temp. often times they dont cook thru - probably more to how you prefer them - because they go in cold. season the raw meat on both sides with salt and pepper. if you want, add a little garlic and onion powder. (I prefer mine as pure plain as possible). pan sear the steaks on both sides first! just like you would brown a roast to seal in the juices, you're doing the same with your fine cuts of steak. only a minute or so on each side so they reach a nice seared brown. then place them in your oven broiler pan (or on a grate inserted into a roasting pan or cookie sheet) and broil for 6-8 minutes on one side and about 4-6 minutes on the other. I dont put my pan directly under the broiler on the top rack as I find that's a bit too aggressive, so I lower it down a rack. if your oven is preheated, it should still have enough searing heat to reach the meat. be sure to allow to rest after removing them from the oven. cover with foil to retain the heat. resting the meat before serving/cutting redistributes the juices. at least 5 minutes, preferably 10. I guarantee this method will give you your "great" strip steaks you're hoping for. oh my, now my mouth is watering. enjoy! p.s. a fabulous meat flavoring I am aware of is "moir's steak salt" which has its own secret spices in it but adds a real nice flavor to the roasts I've used it on, and also "maggi seasoning" which is a liquid you can either use as a marinade or for ready to cook seasoning. the maggi's has such a wonderful flavor. I dont cook a prime rib without this stuff. its like gold in my kitchen. hehe
Is there an indoor grill that you can put wood chips in to give your food that smoky flavor?
I want to but a grill, but I do more cooking on the inside that I do on the outside. And I love grilled meat with that charcoal or smoky flavor to it. Is there a grill you can buy that you can put wood chip or charcoal (hey, I'm just asking) in to give your food that outdoor grilled flavor? If there is, where do I buy one from?