Hi all.. newb here with a question on cast iron.
First off, I love the stuff. I have a rather nice collection of five items. But I'm not entirely clear on a couple things I was hoping a pro chef could help me with. I'd like to know if there are any rules or guidelines that determine or dictate when and/or how you cook a piece of meat....
So, there are 4 basic scenarios as I see it.
1... 12" skillet (or griddle), high heat, sear both sides quickly, finish in oven at lower heat
2... Grill pan, high heat, sear both sides quickly, finish in oven at lower heat.
3... 12" skillet, low/medium heat, cook through on stove top.
4... Grill pan, low/medium heat, cook through on stove top.
Basically I'm not sure when it's best to A) sear and finish in oven vs B) cook all the way through on the stove top.
The other thing I'm not sure of is when to use a flat surface (skillet or griddle) vs a grill pan.
And in the case where you sear at high heat and finish in oven, how do you know whether to set the oven at a lower heat (say, 350) or a higher heat, like 450-500 deg?
I learned the basic idea of searing at high heat and finishing in the oven at 450-500 from Alton Brown's good eats in the eisode where he does a ribeye. But I've also seen pro chefs cook a thick cut (steak, for examepl) entirely on the stove top.
So when/how should you choose between surfaces and cooking techniques?
Thanks---and hope I was clear!
Von
First off, I love the stuff. I have a rather nice collection of five items. But I'm not entirely clear on a couple things I was hoping a pro chef could help me with. I'd like to know if there are any rules or guidelines that determine or dictate when and/or how you cook a piece of meat....
So, there are 4 basic scenarios as I see it.
1... 12" skillet (or griddle), high heat, sear both sides quickly, finish in oven at lower heat
2... Grill pan, high heat, sear both sides quickly, finish in oven at lower heat.
3... 12" skillet, low/medium heat, cook through on stove top.
4... Grill pan, low/medium heat, cook through on stove top.
Basically I'm not sure when it's best to A) sear and finish in oven vs B) cook all the way through on the stove top.
The other thing I'm not sure of is when to use a flat surface (skillet or griddle) vs a grill pan.
And in the case where you sear at high heat and finish in oven, how do you know whether to set the oven at a lower heat (say, 350) or a higher heat, like 450-500 deg?
I learned the basic idea of searing at high heat and finishing in the oven at 450-500 from Alton Brown's good eats in the eisode where he does a ribeye. But I've also seen pro chefs cook a thick cut (steak, for examepl) entirely on the stove top.
So when/how should you choose between surfaces and cooking techniques?
Thanks---and hope I was clear!
Von
