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Comments
I've let one rust on me before. Not my finest moment and I know they can be recovered with some work but it was a crappy one so I just gave it to goodwill I think. If it had been an heirloom one I'd probably have tried to scour it down and reseason maybe. Do y'all ever fry in your CIS? I mean fry in oil.
All the time. Chicken, fish, okra, green tomatoes etc....but the trick is not letting the oil get too hot prior to putting the food in and a splatter screen comes in very handy.
A CIS is very good for sweating down onions and peppers for a sausage dog/kielbasa. Heat the pan then add some oil of choice (olive), let it warm up a bit, then put in the peppers followed by the onions (both sliced, and not diced). In the winter or as desired, can follow that by browning/cooking the sausage links in the same pan, immediately (P&O removed). Alternative, use the CIS over the grill for the above sweating.
@Brentwilson
Ahhh, to be a student again. That dish brings back many fond memories. A close variation of it would (after a long night of carousing) have been my 3:30 AM snack. That's of course if I couldn't make it to the nearest Krystal.
Enjoy!
Here are a few pieces of steak from my kitchen (The Juicy Palace). Sous vide at 126 degrees for 70 min and then cast iron it 45 seconds both sides. Let it cool for 15 min in foil.
Sweet! I’ve never thought about doing the breakfast in one. We’ve always used the Pyrex. I bet you get a great crust in the skillet though!
Im curious about the Sous Vide . I’m a Kamado Joe user and have my steaks down to my standards. I’ve been doing the reverse sears with the bigger steaks. With the Sous , aren’t you losing the grilled taste?Or do you pick that up from the skillet? TIA
Great strategy, but be sure you don't put cold water in a hot skillet. It can actually cause it to crack. Either put hot water in the hot skillet, or let the skillet cool some before putting lukewarm water in it. Scrape while boiling, wipe clean and store. DO NOT EVER USE SOAP unless you want a skillet with less seasoning than an Ohio State starting QB