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Old 03-09-2016, 11:55 AM   #11
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I use a well heated stainless steel fry pan. You can sear, then stick it in the oven to finish off.
While the steak rests on a warm plate you can make your sauce in the fry pan.
There is no reason to make this complicated.
Most any decent fry pan will work just fine.
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Old 03-09-2016, 01:00 PM   #12
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Quote:
Originally Posted by S7ewie View Post
It says cast iron under material?

It says it's carbon steel and that's what it looks like.

Coated with beeswax.

Personally, I'd buy a Lodge cast iron skillet and spend the money you save on a few bottles of wine to go with the steak!


"Features: -Mineral B Element collection.-Carbone Steel pan.-Induction Ready.-Organic beewax finish.-Product Type: Frying pan/Skillet.-Collection: Mineral B Element.-Color: .-Hardware Finish: .-Distressed: No.-Powder Coated Finish: No.-Material: Other -Material Details: Carbone steel..-"
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Old 03-09-2016, 01:05 PM   #13
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I like where you heads at jennyema
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Old 03-09-2016, 02:19 PM   #14
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I always used my George Foreman to cook steaks, but I retired it to the thrift store and bought a Cuisinart Griddler at the Cooks Catalog going out of business sale and that is what I use now. I prefer not to fry my steaks.
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Old 03-09-2016, 02:19 PM   #15
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That's what I originally thought by in the description under "Material" it says "Cast Iron" .. I don't know, may be poorly listed.

A lot of people online seem to think carbon steel is better than cast iron? I take it you don't agree with that?

I'll have a look around but from what I found with a quick google, the Lodge ones are about the same price as the De Buyer one here in the UK.
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Old 03-09-2016, 02:56 PM   #16
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The only times I use a pan for steak is when blackening (CI), for Palomilla steak or if the weather doesn't cooperate for grilling, CI for then also.
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Old 03-09-2016, 03:46 PM   #17
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Quote:
Originally Posted by S7ewie View Post
That's what I originally thought by in the description under "Material" it says "Cast Iron" .. I don't know, may be poorly listed.

A lot of people online seem to think carbon steel is better than cast iron? I take it you don't agree with that?

I'll have a look around but from what I found with a quick google, the Lodge ones are about the same price as the De Buyer one here in the UK.
It is poorly listed.

But it says that the pan is carbon steel (the picture is of a carbon steel pan not a cast iron one -- they look very different) and deBuyer is well known for them.

Features: -Mineral B Element collection.-Carbone Steel pan

It says the handle is cast iron (but it doesn't look it to me)

Handle Material: Cast iron

Carbon steel pans are great but a bit fussy for me. I have 3 cast iron skillets and I use them for everything. They are cheaper in the US, I guess. Cheaper that an deBuyer carbon steel pan.
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Old 03-09-2016, 04:12 PM   #18
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I heartily approve of a cream/peppercorn sauce with my steak .
I'd recommend a stainlees steel pan with a bonded copper or aluminium base.
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Old 03-09-2016, 04:28 PM   #19
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A 12" pre-seasoned cast iron skillet from Lodge is a super cheap item. $40 on Amazon. It's available at Wal-Mart for half that.
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Old 03-09-2016, 04:52 PM   #20
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I use the De Buyer carbon steel fry pans, only because I can no longer lift the cast iron pans. I love them.
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