As another Lame Cherry exclusive in matter anti matter.
Allot of shit finds it’s way to me from JYG’s castaways, his brothers. Last year I got a Lodge cast iron pan and one from Cabelas with the logo on it, and I was surprised in that Lodge seasoned up in to a right proper pan. I use it to make pancakes. It is not as bad as the Chinaman crap which I experimented with before that take more heat to heat up and do not hold heat.
So JYG was away and there was this rusty and meat stuck to the ridges cast iron pan. I have seen these things and thought it was a stupid gimmick and never paid any attention as I thought maybe they were used for bacon……probably can me, I just never seen any of these online experts thread about it.
So I brought it home after a few weeks laying where I put it, all rust, and as I said burned meat, stuck meat on the pan as someone threw in a steak and was fired up pissed off as it ruined their pan beast which they had visions of in grilling.
Yes that is what these pans are, grill marks, delicious grill marks. People who think that also think Yukon Gold potatoes taste buttery because they are yellow. Darwins galore abound in this world.
So I washed the pan up, scrubbed the meat off, and kept washing till most of the rust was off it, and then hosed it down with some residual corn oil I keep to soak knives in, washed that crud off and in the meantime looked up what these weird pans were for…….yes yummy grill marks for fools.
I followed the directions though in the thread. Is that old child raper, Jeff Smith you said HOT PAN COLD OIL. That is the first step after you put some hog lard not salty bacon lard into the pan and let it bake for a few hours while cooking food, to get season into it.
I got rid of that dark old oil, no washing as soap takes the season out, and just water and wiped out, and for the inaugural I got the idea that tuna steaks would be good. No they are not that great, but as I told TL, they are not sushi.
So I got the pan hot so smoking, too hot, took it off the burner, sprayed it with cooking oil as they said, not by the flame to produce a flame thrower, did that a second time and then oiled with olive oil the tuna steaks and put them on to sizzle.
Honest to God, the thing did not stick. I thought it would stick but it did not stick as I did dry the fish off first. Anyway, got the black grill marks, some black looking meat from that hot oil, and flipped it and did the same and burned tuna I think is better than not. Caramelized is what they call it when you burn food and have sponsors on TV.
Anyway, after that, the grocery had some exotic cheap steaks…..I don’t know if they died in the feedlot and chainsawed them up, but the meat was not rotten and I did a second venture tonight, expecting it to stick and no sticking.
I still get the black chit in the bottom of the pan, but no black meat, save the zebra stripes which just have that smoky flavor and the flavor which we grill for……..no I’m being saracastic, but the pan did work as the thread said.
I poured the grease off for the cats as a treat, wiped the pan out , then ran water over it with my scrub thing a bit to clean it off, and into the oven it went to dry off as I have a gas oven with a pilot light.
So this pan will work if you hot pan, cold oil it, and then oil the meat so it does not stick. I eat my meat mostly raw, so it does not have time to turn into jerky in all the water rendered out, which this pan seems adept at doing.
It is what it is. I want to try this thing with grilled onions. There is more to this than burning onions as I saw a fishing show once where a Minnesota shore lunch, was fried walleyes and you grill onions, then put them on a sandwich to make a grilled onion cheese sandwich. I tried it and I really liked it. So if I can ever find some not burn your nose hair onions which will blind you too, I will resort to recreate that thing which you can not find online, so it was probably a lie like all things Minnesotan.
Anyway that is the pan review. It is a thumbs up for a worthless thing no one should buy as it would appeal to only shit for brains people. Present company excluded if you love your grill pan and think it is better than raw meat. I plan on doing grilling outside, charcoal grill as I hate propane flavored burned meat. I did wonder about liquid smoke on this meat to enhance it, but I was just satisfied the horse did not kill me and I got a ride home or in other words that the pan did not stick and was back at JYG’s junk yard luring in some other sucker………..I doubt that as it would be in China about now as JYG has no love for anything metal, except dollar metals in the 1000 bucks he gets for a load of treasures like this.
Oh I wonder about the person who threw this pan away. They must have been furious to ruin a steak in why the chucked it away. All they had to do was just look up how to use the thing or read the instructions it came with. Cast iron is not non stick until you burn a coat of oil between the meat and the pan, and then don’t cook watery stuff, salty stuff or scrub it off in dishing washing soap water.
Nuff Said
agtG
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