Cooking A Good Steak - Page 723 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

[x] not as good as yours
[x] ruined it

Having a riboff against CardSharpCook on tuesday. Just put some ribs in the sous vide. It's like a meat time capsule. Also picked up some flap steak for then too.

Quote

09-28-2014 , 05:10 PM

#18052

Snipe

Pooh-Bah

Join Date: Dec 2005 Posts: 4,229

For cast iron / carbon steel - just dump the grease and wipe clean with a paper towel. If you have stuff that's stuck on, add fresh oil and a good amount of kosher salt. Use that slurry as a liquid abrasive. Scrub gently with paper towel and wipe clean. Salt will take care of bacteria.

For SUPER stick on grime, get the pan as hot as possible and hit the trouble spots with some water. This deglaze will work for pretty much any tough spot. It's a little tough on the seasoning IME, but definitely not as hard a steel wool.

Never use abrasives or soap. Basically, consider it much more valuable teflon. I don't even use metal utensils.

Quote

09-28-2014 , 05:25 PM

#18053

pwnsall

CFBBPC

Join Date: Jun 2006 Posts: 65,733

Using soap and water is fine. Myth that they ruin the seasoning

Quote

09-28-2014 , 05:27 PM

#18054

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,174

Wtf at no metal utensils on cast iron that's the best part of using it.

Quote

09-28-2014 , 05:38 PM

#18055

potato

old hand

Join Date: Jun 2004 Posts: 1,573

Was in Dogpatch for brunch today and finally got a chance to stop by Olivier's. Had a 100 day cote de boeuf that the staff caught me breathing heavily at. I'm headed out of town for a few days this afternoon, so I didn't pick anything up, but I will definitely be back.

Quote

09-28-2014 , 06:18 PM

#18056

Nootka

Pooh-Bah

Join Date: Apr 2008 Posts: 5,656

Quote:

Originally Posted by pwnsall

Using soap and water is fine. Myth that they ruin the seasoning

Yup. Not using soap just seems gross.

Quote

09-28-2014 , 07:12 PM

#18057

CheckRaise

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 22,067

Haven't used soak on my cast iron in years and it is completely clean, nothing sticks to it so I just dump the oil when im done and give it a hot water rinse

Quote

09-28-2014 , 08:59 PM

#18058

thabighurt35

**** you Monday

Join Date: Feb 2009 Posts: 11,588

i have always been under the impression that soap is bad for cast iron

i just rinse with water after using then mix a little oil and salt and rub that in. Rinse again, pat dry with paper towel, put a teaspoon of oil and rub that in and put away.

Quote

09-28-2014 , 10:07 PM

#18059

lurelore

enthusiast

Join Date: Nov 2005 Posts: 80

Soap will destroy any good cast iron pan.

Who cares about bacteria tho? The pan will always be too hot for germs to survive when you put food in it?

Last edited by lurelore; 09-28-2014 at 10:26 PM.

Quote

09-28-2014 , 10:08 PM

#18060

auralex14

veteran

Join Date: Feb 2007 Posts: 2,917

Damn, Sparks had some quality in that vid. Gonna try that method next time instead of the conventional reverse sear.

Quote

09-28-2014 , 11:25 PM

#18061

Sparks

The Real Grillmaster

Join Date: Nov 2003 Posts: 1,485

Guys, got my new phone.

Quote

09-28-2014 , 11:26 PM

#18062

dNAssume

old hand

Join Date: Jan 2010 Posts: 1,227

Dish Soap is a degreaser... How do you season a cast iron pan?

Last edited by dNAssume; 09-28-2014 at 11:43 PM.

Quote

09-29-2014 , 12:10 AM

#18063

Phresh

Carpal \'Tunnel

Join Date: May 2006 Posts: 10,118

Just use a regular brush with hot water, dry it with a paper towel, then put oil on it until next time.

Quote

09-29-2014 , 09:18 AM

#18064

Nootka

Pooh-Bah

Join Date: Apr 2008 Posts: 5,656

It's amazing that people just keep spouting whatever bull**** old wives' tale they learned about cast iron without thinking about it or looking it up.

Quote

09-29-2014 , 12:57 PM

#18065

Snipe

Pooh-Bah

Join Date: Dec 2005 Posts: 4,229

Quote:

Originally Posted by Nootka

It's amazing that people just keep spouting whatever bull**** old wives' tale they learned about cast iron without thinking about it or looking it up.

Do you clean your grill with soap and water?

Quote

09-29-2014 , 01:00 PM

#18066

Nootka

Pooh-Bah

Join Date: Apr 2008 Posts: 5,656

No. I'm sure you think you just checkmated me or something.

Quote

09-29-2014 , 01:42 PM

#18067

PNHH

Carpal \'Tunnel

Join Date: Dec 2005 Posts: 6,375

I assume someone has tested the two methods against each other, so we aren't just relying on theory here?

Quote

09-29-2014 , 01:53 PM

#18068

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

All,

This is what Lodge says:

"If no soap is too scary, wash with mild soapy water and dry and oil immediately. However, consider that cookware is 400ºF in 4 minutes on medium heat and is sterile at 212º F, so soap isn’t always necessary.

Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove seasoning."

Quote

09-29-2014 , 02:05 PM

#18069

Nootka

Pooh-Bah

Join Date: Apr 2008 Posts: 5,656

Plenty of other sources too, including Kenji Alt-Lopez, who seems to carry some weight itt:

Quote:

People are irrationally afraid of caring for cast iron. The truth is, once you've got a good layer of seasoning, cast iron is pretty tough. You can't scratch it out with metal utensils. You can't destroy it by using soaps (modern dish soaps are very gentle on everything except for grease)

* * *

That's a myth [referring to never using soap], probably a hangover from when soaps used to contain lye and powerful detergents that would pit the metal. Modern soaps are very gentle, and designed to attack only grease, not the polymer build-up on a good cast iron pan. That said, it's best to avoid it in the early stages of building up your seasoning, but even then, if you need a little, it's not the end of the world as long as you carefully dry, heat, and re-oil your pan with each use.

Now someone plz post a steak.

Quote

09-29-2014 , 02:21 PM

#18070

Snipe

Pooh-Bah

Join Date: Dec 2005 Posts: 4,229

I'd add that the oil and salt scrub is an Alton Brown method - not that he's the worlds foremost authority on chemistry and metallurgy, but it came from an old episode of "Good Eats" - where he takes food safety and protection from cross-contamination to absurd levels (partially because he's a bit obsessive, and partially because there are many lawyers signing off an all advice given).

Quote

09-29-2014 , 03:00 PM

#18071

Roy

Carpal \'Tunnel

Join Date: Mar 2006 Posts: 7,447

Quote:

Originally Posted by Nootka

Now someone plz post a steak.

Cooked this last night - sousvide @ 53.5 then seared/basted in butter. It was a dry aged grass fed ribeye. No matter how much I try to like grass fed, the taste just doesn't hold a candle to grain fed.

Quote

09-29-2014 , 03:07 PM

#18072

sylar

Ivan Drago's homeslice

Join Date: Dec 2006 Posts: 20,307

i wish i was a fan of mushrooms. steak look good to me though. basting never really made a good crust for me, but added much more of aromatic flavor. looks like your experience might be similar.

Quote

09-29-2014 , 03:10 PM

#18073

Roy

Carpal \'Tunnel

Join Date: Mar 2006 Posts: 7,447

It's actually the camera/photos - the crust was pretty killer but just doesn't look it for some reason. This was one of the first times i've basted, and I think i'll be doing it every time from now. It definitely adds a richer/deeper flavour too which is awesome.

Quote

09-29-2014 , 03:29 PM

#18074

DC11GTR

Carpal \'Tunnel

Join Date: May 2008 Posts: 14,754

Is that a tomahawk steak or a trimmed bone-in? I've seen tomahawks at Costco for like $70-80 and they look great aesthetically. But I'm not a big fan of buying frozen meat. I haven't seen them at the 2 butcher shops I've been to recently either.