Iron Skillet


 
M

MattD.

New member
I see a lot of post with folks using an iron skillet on a kettle. My question is, doesn't this defeat the purpose of using the grill? I mean, I love any excuse to fire up the coals, but kinda seems like a waste... Just curious.
 
MattD. said:
I see a lot of post with folks using an iron skillet on a kettle. My question is, doesn't this defeat the purpose of using the grill? I mean, I love any excuse to fire up the coals, but kinda seems like a waste... Just curious.
Click to expand...

I use a cast iron griddle to make diner style burgers. You can't do that on a grate. If you do it inside, you end up with grease everywhere.
 
Marcus,
I recently bought a Lodge skillet and it produces an amaing maillard reaction (aka awesome crust).
My plan is to use it mostly inside, in rainy days, not on the kettle.
But never say never !!
 
I use it to finish things like Maxwell Street Polish ( grilled sausages set in a pan of sauteed onions) or Salisbury Steak ( grilled patties simmered in an mushroom,onion gravy )

Tim
 
Enrico Brandizzi said:
Marcus,
I recently bought a Lodge skillet and it produces an amaing maillard reaction (aka awesome crust).
My plan is to use it mostly inside, in rainy days, not on the kettle.
But never say never !!
Click to expand...

I have a lodge griddle and skillet. Skillet I use for camping.

Here's the griddle in action on my kettle:

SyEIyLC.jpg


9aSy9zs.jpg


This was my first time using it. I had the griddle way too hot to start (notice the shriveled and burnt bacon in the upper right), but the second time I nailed it and was getting great crust on my burgers. I just can't imagine that much grease flying around inside my house. I think my wife would kill me!

I just used the skillet the first time this weekend. Went camping with my wife. Definitely glad I bought it. Aside from the Smokey Joe itself, it was my favorite camp accessory!

ykXTbQC.jpg


RmAZeCh.jpg
 
Last edited:
Thanks for the replies folks. I think I want to get one mainly to sautée veggies and to get s nice sear on my steaks. I like to cook them at about 250-270 until 130-135 IT, let them rest 5 min, then sear the hell out of'em on a hot iron skillet.
 
It's the easier way to grill an egg, I like one to do smashed baby potatoes, I just got a couple of CI oval gratin pans which I will be running a test batch pretty soon, maybe tonight even!
 
I like to use the CI on the grill just to be cooking outside. Weather permitting, of course. With all the KBB I purchased on sale, lighting up the charcoal is not really an issue. Here are some of the ways I have used the CI.

Definitely the way to cook burgers.


Meatloaf.


My favorite way to bake beans.


Sear a steak.


Fish.


Veggies.


And corn chowder.
 
Last edited:
In the summer time we don't like to cook inside and heat up the house. We have dedicated CI pans for outside use and some for inside so I don't have to worry if I add a little smoke to a CI cook such as BBQ beans or chili the outside pans stay outside.
 
MattD. said:
I see a lot of post with folks using an iron skillet on a kettle. My question is, doesn't this defeat the purpose of using the grill? I mean, I love any excuse to fire up the coals, but kinda seems like a waste... Just curious.
Click to expand...

I don't think so. You can broaden your horizons with more recipes, more food choices, more styles with cast iron.

I have at least a dozen cast iron pieces that I use on my grills, including but not limited to

broken-handled 12 inch skillet; great for grilled onions and peppers
50+ year old Wagner 10" skillet; smooth surface is great for stuffed burgers
20 inch monster skillet; Paella anyone?
cuisinart enameled dutch oven; easy cobbler with canned fruit and a boxed cake mix
large heavy dutch oven; soups and stews and chili
Weber Q220 griddle; out of production model; its a crispy-bacon making machine
wee 5 inch skillet; brown butter
lodge sauce pot, small; sauces and marinades
mid sized dutch over - 5 qt maybe... great for fondue/queso fundido



I love me some brussel sprouts cooked in bacon fat over indirect yet high heat (500* or more). How you gonna do that on a grate?

And why do I use a Cuisinart enameled dutch oven on the grill? Because if I used my Le Crueset I think my wife would smack me!
 
IMG_0590.jpg


Well, you guys inspired me. I went out yesterday afternoon and got myself an iron skillet just for the grill. Cooked these filets indirect at about 250 degrees until about 135ish IT. Took about 45min to an hour. Then got the skillet hot as hell and seared them up real good. Came out fantastic. Wish I'd taken more pictures but it was getting dark on me. Can't wait to try a few more items. And yes, something about using a skillet over fire is fun haha.
 
Last edited:
Enrico Brandizzi said:
Marcus,
I recently bought a Lodge skillet and it produces an amaing maillard reaction (aka awesome crust).
My plan is to use it mostly inside, in rainy days, not on the kettle.
But never say never !!
Click to expand...



Just get layers and layers of burned on oil over it and it will be safe on any grill.


The best oil I have found is organic flax seed oil. It's a little pricey... about $10 at a health food store for a small bottle, but it works well, and a bottle will last a long time.

There's some chemistry involved, but here's the main point: The seasoning on cast iron is formed by fat polymerization, fat polymerization is maximized with a drying oil, and flaxseed oil is the only drying oil that’s edible.

Read more here: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
 
You must log in or register to reply here.

 

Back
Top