Now don’t get me wrong. I love a good garlic pepper, lemon pepper, or any other seasoning for that matter… but it’s hard to beat a steak covered in kosher salt and peppercorn. Combine that withbrowned butter, and it’s game over with my taste buds. It’s the BEST. How to Coo...
For more questions, private message us on social media @LGUSSupport. We're always happy to help! ^David Helpful? Yes · 0 No · 0 Report Sid74 · 4 months ago You recommend seasoning the cast iron grates on the cooktop to protect them from rusting and other issues. Do the grates...
Cast iron skillets are a combination of iron alloys and require ‘seasoning’. This process protects the skillet against rust and creates a non-stick surface. However, enameled cast iron, used for Dutch ovens, is coated in a vitreous enamel glaze. This special coating prevents rusting, which ...
Cook at a fairly high temp without disturbing as it cooks, this helps create a beautifully brown crust. The only way I could achieve this in the oven was to start that pan out super hot and not turn the burger until the end, for one nicely browned side at least. Slice toppings fairly...
Ive been there…you need to have the chicken at almost room temp and I get butter mixture liquified then brush on chicken and rub under breast skin Reply donna Tue, Oct 31, 2017 at 2:24 pm what about starting chicken breast-side down, then finish breast up? Reply Adriana Wed, Oct ...
Bake the pork steaks uncovered for 50-60 minutes, (on the middle rack) or until the internal temperature of the steaks reaches 145 degrees. NOTE: Oven temperatures can vary, and some have reported that they prefer baking at 350 for 50-60 minutes, or checking the internal temp after 30 mi...
Thank you so much was looking for a recipe with chicken and my new cast iron skillet this looks perfect I'm also going to add some Italian seasoning for more of a garlic Italian chicken I'm sure it will turn out fabulous just let me thank you again Reply victor says January 14, 2020...
Hi DoD, glad to come across this site as my cast iron obsession grows:) Just bought a 12inch lodge DO. On the lid there are two penny sized pieces of seasoning missing (chippedoff) and down to the cast iron. Is this worth taking back for a blemish free DO or should I just re- ...
I have been adding to my supplies, with a stainless chafing tray, ‘bear claws’ shredders, continuous temp monitoring, etc. The tray is a simple ½ sheet 13” by 18”. When I smoked them, each had one rack, but I combined them for the oven. I’ve been having fun. I’ve got...
I usually measure it in my pyrex measuring cup and put it in the microwave for about 40 seconds, then take the temperature with a meat thermometer to make sure it’s the right temp. Don’t go any hotter than 110 degrees F – it might kill the yeast. Then, add the warm water to ...