Concur.
Ive got two cast iron frying pans specifically to cook meat. Nothing else gets to the temp required, and I am very suspicious of those non stick coatings. (they're so good, they done even stick to the fooking pan!)
The rib base on the Lodge gives professional quality to steak. I'm not so great at controlling how youget it, usually on the rare side of whatever you want. Nom nom nom
I thought elections were decided by angry posts on social media. - F5 Dave
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