Cast Iron Skillet
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- 124 Responses
- madirish0
I hear you Nairn- definitly do not want residual flavors across those dishes leaking in. i am all for making sure it is clean between uses, but we have different methods. i personally, would never wash any of my iron, but if you are efectively using the water over a searing-hot pan as a deglazing method for cleaning; right on. i hope the seasoning lasts.
and while i do hold flavor only higher than cleanliness in a kitchen, i am by no means a spotless food-cooker-person.... ;)
- grunttt0
i absolutely love to cook. good tips on where to get CIS here. I'm buying one this weekend.
- madirish0
i am w/ you man. i live to eat. period.
good luck w/ the CIS and would love to know how you worked it into the menu this weekend!
- grunttt0
i'll probably spend some time on the grill this weekend, actually. it's FINALLY warm again after about 3 weeks of cold coldness. i'll be outside as much as possible.
- ********0
can someone tell me,
what is da difference between a skillet and a griddle??
thanx
K
- madirish0
kuz:
griddle(s)=
skillet=
- ********0
now that is jolly well confusing, i must say
i thought a griddle was a cross between your picture of a griddle and a skillet
and i thought a skillet was a cross between your picture of a skillet and a griddle.
thanks for the prompt response madirish.
- grunttt0
Kuz - this is what you're describing
- ********0
there go my sides.
- madirish0
np dude.
what you linked, i would call a 'grill pan', as it has raised bars for grill marks, indirect heat, etc.
the griddle is the shape of the thing, long, narrow, more like a flat-top in a diner or something, only for home, smaller use.
the skillet is basically a name for a cast-iron fry pan, but for some reason got that name; no clue why.
- TheBlueOne0
I am currently rediscovering the joys of using the oven broiler...
- ********0
ain't you all sunshine and light,
:D
- madirish0
hey grunttt- did you ever get one? i thought of this thread (and you wanting one) as i am thinking of doing a mussel dish in one of mine tonight.
- dry heat seared mussels in pan (only their liquid once released)
- shallot
- white wine
- de-glaze w/ blood orange juice
- basil chiffonadea pretty deeply-rooted sicilian dish that is for the late summer, but i got a run on fresh blood oranges so i have to do it i am pretty sure ;)
- material-10
copper/stainless steel and cast iron is all we rock.
non stick is evil.
- material-10
makes a good weapon as well,
and comedy device
- madirish0
i am pissed this thread got cut off.
damn that 90 day expiration rule.
- pyeaton0
Madirish, ever hear of a restaurant called "the commisary"? used to be in the portland market. I was one of the chefs down there during the lay off period from 200-2002. They had a great menu. I made a blood orange risotto with mussels there. Amazing.
Also, ever get into Brown Trading on the Waterfront? Woah...... get in there if u havent.
- markd0
we just got a nice set of stainless steel cookware...I'm a total cooking noob. Am I right that I should be putting more oil in the pan so it doesn't stick?
- madirish1
pyeaton- oh for sure! that was a wonderful place and was in Food&Wine if i remember correctly as well. too bad it closed, but the dude who ons that building is such a moron- the entire thing is vacant now. can you believe that?
and Browne's is very nice. they have one of the best southern italian wine holdings of anywhere i know. i do not care for their preparred foods that much (just better for less elseware) but their wine and dried goods are outstanding.
- ********0
100!