Once your pan has been cleaned and given an initial basic seasoning, it is ready for cooking use. The non-stick property for which cast iron is revered, however, will not yet be up to its full potential. Only time and repeated usage will provide the additional layers of seasoning ...
Once you start making your own seasoning blends, it’s so hard to stop because they are better than what you would buy at the store and cost less, too! Try my zestylemon pepper seasoning,Montreal seasoningfor steak, spicyCajun seasoning, or homemadefajita seasoningnext time. ...
the seasoned steak should be seared. We prefer a cast iron pan at medium heat. Searing is the process of caramelizing the outermost layer of the steak. Caramelization, also known as the Maillard Effect, occurs at a fairly low temp – around 325° F –while many believe ...
1 ½teaspoonssea salt 1teaspoondried basil 1teaspooncrushed dried rosemary ½teaspoongarlic powder ½teaspoondry mustard powder ½teaspoonpaprika ½teaspoonground black pepper ½teaspoonground dried thyme ¼teaspooncelery seed ¼teaspoondried parsley ⅛teaspoonground cumin ⅛teaspooncayenne peppe...
When cooking this fish, you want to have a nice crust so you’ll be cooking it at a little higher temp (I set my stove a little above medium, like a 6/7), then once I flip it half way and get the second side seared, I bring the temperature down to just below medium to finish...