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How to use cast iron?
P.Aitken wrote: > Michael Horowitz wrote: > > > Assume all skillets are properly seasoned. > > > > I have a collection of cast iron skillets ranging in size from ~9" to > > ~24". > > > > Thinking I was going to duplicate the flat surface resturants use for > > hamburgers, pancakes, almost everything, I took down the 24" dropped > > some butter in the center and turned the heat on med-low. Then I began > > the think about the heat distribution. > > > > Obviously the flame (gas stove) doesn't evenly cover the bottom of > > the skillet. If I turn the stove to high, the part of the skillet over > > the flame will get very hot (and hurt the seasoning) before the other > > parts of the skillet get warm. So, there must be a process to get the > > skillet uniformly hot and not burn the seasoning or clarify the > > butter. > > > > I'm thinking the process might be : cold skillet placed over med. low > > heat until the heat has spread uniformly over the skillet. Add butter > > or oil, begin saute or whatever. > > > > Anyone have a process they'd care to share? - Mike > > > > The problem is inherent with cast iron - it is a relatively poor > conductor of heat. Other than oven heating, _I cannot think_ of a solution. You and Duh'Wayne have the same daddy... idjit genes. |
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