The right pan, wrong stove.

[fgarvb1]

Then there was the time my second wife put some Pork Chops in the microwave for twenty-minutes.

Was pissed because they didn't get brown!

Was a good replacement for a hammer..

 

[doowdniw]

I skip the skillet and throw steaks on the grill at 550 -600 for about 3 min per side. Figure the gas is already in the main - might as well use it. Bring to room temp, dry rub, and grill. I save the skillet for stuff that would fall through the racks. Ever try to cook pancakes on a grill? Neither have I.

 

[juttjaw]

I have a sous vide, it does a wonderful job with reverse searing. I also agree with thor, dry brine for 12 to 24 hours. Hell, even an hour at room temp makes a hell of a difference.

I also like to start hot and finish in the oven.

BTW, from earlier in the thread, your #10 cast iron wrapped?? The fuck?

 

[Conager]

When I placed it on the stove, it was perfectly flat. After preheating it, it rocked. I seasoned and cooked it. It was flat again. I have had no issues since.

I fried a couple of eggs. This went well, then scrambled some eggs with some cheese for the small one. Turned out great. I wiped the pan out with a damp cloth and had to re-season.

 

[Conager]

Getting better at guessing the temperature of the pan. Best practice with this stove seems to be to catch the pan at the temperature I want on the way up. Pull it off the heat when it is "correct," aand finish with the residual heat in the pan.

Seems to work if I avoid the edges since they aren't then hot enough yet. Getting pretty good at fried eggs with it.

 

[Conager]

Picked up another Lodge. This one is newer, probably 10-20 years old.

The previous owner was of the don't wash 'em mindset. As in, at all. He cooked some ground beef and didn't even wipe all the bits out before he set it aside several years ago. Gummy grease. I tried hot water and a soon-to-be discarded scotch brite sponge. Made some progress, decided to heat and deglaze. That worked a bit better got most of it but it was still gummy. Tried a baking soda paste- that got some of it and finally gave up and used some original formula Bon Ami.

There was some discoloration in the bottom and it almost looked warped because the center is raised but the bottom is pretty flat so I think it's a casting flaw. Probably be okay for frying some chicken or something like that but I don't think it's going to work as a frying pan.

Seasoned it up and made eggs. The hump is a problem.

I wonder if it be practical to have a machine shop machine that surface. I have a vague idea of using a router with a high carbide bit and cooling oil and some sort of homemade wooden jig and see if I could rout that bottom smooth.

Or I could donate it and just continue to use my perfectly good pan that's better than this one is likely ever to be.