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Quote from: Steve in TX on June 18, 2014, 11:31:35 amQuote from: euge on June 18, 2014, 09:27:28 amI'd say cast iron is pretty nifty but not for all applications. The same goes for non-stick technology.Yep. I love my cast iron, but stainless is the best option when it comes to getting a quality sear on a price of fish.I don't know, I can get a pretty mean sear in my cast iron.
Quote from: euge on June 18, 2014, 09:27:28 amI'd say cast iron is pretty nifty but not for all applications. The same goes for non-stick technology.Yep. I love my cast iron, but stainless is the best option when it comes to getting a quality sear on a price of fish.
I'd say cast iron is pretty nifty but not for all applications. The same goes for non-stick technology.
Quote from: HoosierBrew on June 18, 2014, 11:50:43 amQuote from: Steve in TX on June 18, 2014, 11:31:35 amQuote from: euge on June 18, 2014, 09:27:28 amI'd say cast iron is pretty nifty but not for all applications. The same goes for non-stick technology.Yep. I love my cast iron, but stainless is the best option when it comes to getting a quality sear on a price of fish.I don't know, I can get a pretty mean sear in my cast iron.Steak for sure, but with fish I find it isn't as appealing to the eye.Also there are times where I don't want the pan to hold heat like cast iron. Times where i want to get a sear upfront and then allow it to braise or come to temp more slowly.
Quote from: dkfick on June 18, 2014, 08:50:33 amThat company that was at the NHC with the finned pots... they also have pans etc... if you have a gas stove... Obviously I have no idea how evenly they heat.. but in theory it should be pretty even and pretty efficient.I talked to that guy. Evidently they are really efficient.
That company that was at the NHC with the finned pots... they also have pans etc... if you have a gas stove... Obviously I have no idea how evenly they heat.. but in theory it should be pretty even and pretty efficient.
Crispy salmon skin, nuff said. Maybe sear is the wrong word, I'm no epicurean.I normally deglase to clean, other wise 1 or 2 hour soak gets most anything off. If I still have trouble, bar keepers friend + elbow grease gets it sparkly.
Smoking meat is like making beer. Anybody can do it and it's hard to screwup; but if you go to heavy in one area, it is inedible.
I love cast iron, but it's a lot easier to ding a glass cook top with it. The only cast iron I use regularly is my enamel-coated dutch oven.