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Posted on 12/31/11 at 11:14 am to pochejp
Hey poche...I'm actually gonna try your jambalaya today. I think I'm gonna go with my magnalite. My larger cast irons really need to be reseasoned. I have 2.5 pds Boston butt and 1.5 pds chicken thighs.
Posted on 12/31/11 at 2:04 pm to mouton
quote:
It seems like cast iron would hold up to high heat better. I've never tried aluminum outside on a high heat burner though.
you ever boiled crawfish???
Posted on 12/31/11 at 3:43 pm to mouton
quote:
Hey poche...I'm actually gonna try your jambalaya today. I think I'm gonna go with my magnalite. My larger cast irons really need to be reseasoned. I have 2.5 pds Boston butt and 1.5 pds chicken thighs.
Good deal. Let me know how it turns out.
Posted on 12/31/11 at 7:40 pm to mouton
I've fallen in love with cooking beef filets on well seasoned cast iron lately. On high heat and seasoned well, it gives tender little filets this great crust. Sear on both sides and pop in the oven for a minute.
I've got an all-clad stainless set, had for a few year. Love it!
My mom gave me all her old magna-lite recently and I remember cooking on these back in the day... I remember stuff stick to the pan easily.
I've got an all-clad stainless set, had for a few year. Love it!
My mom gave me all her old magna-lite recently and I remember cooking on these back in the day... I remember stuff stick to the pan easily.
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