Reply With Quotehttps://www.amazon.co.uk/Savisto-Non...ds=griddle+pan
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(My first post, why I was drawn to this I don't know!)
Can anyone recommend a good pan for cooking a steak? We’ve electric at our house and I’m not a particular fan of that for cooking in general as I never quite think it gets hot enough.
https://www.amazon.co.uk/Savisto-Non...ds=griddle+pan
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(My first post, why I was drawn to this I don't know!)
Got to be Le Cruset in volcanic orange (the heavily ridged steak pan).
Cast iron frying pans are the best but your wife will moan about the weight.
The best way of cooking a steak is to forget about pans and use a stone such as this.
https://www.amazon.co.uk/Black-Rock-.../dp/B00E3TCJ0S
The advantage of this is that you put this on your dining table and cook it slice by slice as you eat it. That way it is cooked as you like it and is at the right temperature.
Regards
Mick
Ditto, great pan, takes ages to heat up and ages to cool down, but will last years!Originally Posted by ODP
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Either this, or a sous vide!
Actually both. As you can then use the LeCreuset to sear pre & dry post cook!
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So take your fillet steak raw to the table and slice it and cook it by the mouthful?
😂😂😂😂😂
Pretty much, this is my local..
http://www.manorhousealconbury.co.uk/ourmenu.php
Cheers..
Jase
Too much faff for me mate! I like to get get stuck into a steak, I couldn’t be arsed cutting little pieces off and cooking each piece. What a carry on!
Buy a Tefal table-top induction hob (£45).
Get a set of cast-iron pans off Amazon.
Think about searing steaks outside on the hob, and bringing indoors when done.
I do burgers, steaks and sear rack of lamb on the induction hob outside, rather than smoke out the kitchen and send the aerosol of fat into the air - indoors.
https://www.amazon.co.uk/Tefal-IH201...+induction+hob
https://www.amazon.co.uk/gp/product/...?ie=UTF8&psc=1
Round pans/skillets work better than oval ones on an induction hob, as the temperature can rise so fast, that an oval pan can crack due to differential expansion.
The induction hob can heat the skillet to a surface temperature >300Cdeg.
Al
The only way to cook steak is to grill it over a wood fire.
Le Creuset SS frying pan - https://www.amazon.co.uk/Creuset-3-P...tainless+steel
Fas est ab hoste doceri
Lodge 26.67 cm / 10.5 inch Pre-Seasoned Cast Iron Square Grill Pan / Fat-Free Fryer https://www.amazon.co.uk/dp/B0000CF6..._U0apAb6H7K6GG
Make sure to google how to
So you pay them for the pleasure of cooking your own food?
Some great suggestions and ideas, thanks :-)
I've got the lodge frying pan and even though it's great it's quite involving in terms of maintenance. If I could justify the cost I'd probably get the Creuset though :)
Have tried threee different 'griddle' pans this year and bee dissapointed with them all.
I have gone back to a regular non-stick frying pan and use a dirty great lump of butter in the cooking Gordon Ramsay style. Thoroughly enjoying the results!!
John
This without a doubt.
I have an induction hop and the results are great
any of these should do the trick
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I have the exact same set but mine are looking a bit more bashed!
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^^^ This is a plus one, nothing worse than over-cooked steak, carpaccio’d or blue for me, maybe flash fried in a fondue of hot oil too.So take your fillet steak raw to the table and slice it and cook it by the mouthful?
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Another vote for the one on the left! Great pan. Bloody heavy though!
Yes ,the missus won’t wash it
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I like Le Creuset enameled cookware but only for oven use. On a hob I favour very basic black iron pans - not cast iron but heavy steel pressings, as used by caterers worldwide. Relatively inexpensive and indestructible, they last a lifetime. Great fun can be had seasoning them initially to get a good nonstick black layer on them, and then with a bit of care that can be maintained indefinitely - or if necessary scoured back to bare metal and redone. My tip - just about every town will have an Asian grocer where, as well as buying rice by the sackful and whole spices by the pound, you will often find very serviceable black iron pans at a good price.
Agreed on the sous-vide for the first part; it's unbeatable.
For the final searing of anything, my #1 preference is cast iron because of its heat-retaining mass — either a pan or a flat griddle — followed closely by the lighter alternative of carbon steel. Both are equally capable of withstanding the very high temperature required to get a proper sear. Good plain cast iron is inexpensive, and you can get a professional-quality De Buyer carbon steel pan for less than a lot of consumer "non-stick" BS, which has no reason to exist.
Once it's seasoned, an egg will slide around like it's a freshly Zamboni-ed skating rink. Pro kitchens use carbon steel for a reason.
And a strong, wide stainless spatula is indispensable with steel/iron cookware. My favourite one is made by Due Buoi:
Last edited by Belligero; 23rd December 2017 at 00:45.
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