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Old 10-30-2010, 01:24 PM   #1
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Cast iron pan

I just got a cast iron pan and I seasoned it last night with vegetable oil.Today I tried to cook a steak in it and I did not put any oil in the pan and the steak stuck,should I put some oil before I put in the steak?I preheated the pan in a 500 degree oven and then put it on an eye of the stove on high and seared each side 30 seconds,then I put it back in the oven and when I had to turn it after 3 minutes it did not stick this time.I was trying something I saw on you tube.

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Old 11-03-2010, 04:12 PM   #2
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Steakhouse-Style Pan-Roasted Sirloin Strip Steaks at The Hungry Mouse | The Hungry Mouse

hope this helps......
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Old 11-03-2010, 06:39 PM   #3
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I use my 8" skillet mostly for cornbread. I always use cooking spray as it will occasionally stick in the middle making a mess when I go to turn it out.

I take it out of the pan and put it on a plate for cutting because the hot pan can continue to cook the bottom.
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Old 11-09-2010, 02:30 PM   #4
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You may have to season it a few times before it becomes "non-stick". The more you cook with it, the better it gets. You will most likely need some oil until the skillet becomes well seasoned.
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Old 11-09-2010, 02:35 PM   #5
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I also spray the pan again after I wipe it out. It's still only about a year old, and I use a Teflon pan usually, so it will be awhile before it's really non-stick. I definitely wouldn't try to fry an egg in it yet. Right now it's just my cornbread pan.
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Old 11-09-2010, 02:37 PM   #6
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Originally Posted by Zhizara View Post
I also spray the pan again after I wipe it out. It's still only about a year old, and I use a Teflon pan usually, so it will be awhile before it's really non-stick. I definitely wouldn't try to fry an egg in it yet. Right now it's just my cornbread pan.
That's a good way to continue the seasoning. Fry some bacon. Nothing better for seasoning the pan and for eating!
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Old 11-09-2010, 02:43 PM   #7
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That's a good way to continue the seasoning. Fry some bacon. Nothing better for seasoning the pan and for eating!
I guess I could wipe it down with the bacon grease I have in my large skillet.

It's only 8" so it isn't big enough for the bacon I need for my favorite bacon, Swiss (and sometimes egg) on Rye sandwich.
Pork Rules!
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Old 11-13-2010, 07:20 AM   #8
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I oil the steak a bit. But, you do need to take the proper procedures to season the pan. It may take a few attempts but once it is well seasoned, you will love it.
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Old 11-13-2010, 08:30 AM   #9
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Immediately prior to placing steak into screaming hot pan we add a chunk of butter. The butter seems to promote browning of the steak and alleviate sticking. For 1 1/2" steak we fry 3 - 4 minutes on each side.
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Old 11-13-2010, 03:49 PM   #10
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Can anyone explain how you season a new Cast Iron pot. Also, how do you clean a Cast Iron skillet. I have one that has ridges for grilling and when I cook with it I use a little olive oil so the meat does not stick. However, there is always some stuff stuck on there that is hard to get off after cooking with it. In that case can you wash off those bits or do you never use water on it and just scrape it off? I am a little confused as to how it works best with these pots.
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