Chemistry of Cast-Iron Seasoning (2010)

Re:Chemistry of Cast-Iron Seasoning (2010) by deadmetheny on Wednesday December 13, 2017 @01:07PM (#15916058)

Cast iron also has an excellent use case in which you can do any searing and such on the stove, then transfer it directly to an oven to finish. This is the secret to making S-tier steak.

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Re:Chemistry of Cast-Iron Seasoning (2010) by eutectic on Wednesday December 13, 2017 @01:32PM (#15916263)

Reverse sear is even better; by going oven-first you dry out the surface and get a better sear.

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Re:Chemistry of Cast-Iron Seasoning (2010) by deadmetheny on Thursday December 14, 2017 @01:18PM (#15924864)

I look forward to trying this out!

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Re:Chemistry of Cast-Iron Seasoning (2010) by dragonwriter on Wednesday December 13, 2017 @01:40PM (#15916337)

> Cast iron also has an excellent use case in which you can do any searing and such on the stove, then transfer it directly to an oven to finish.

To be fair, lost of pans (not non-stick) can be used this way, it's not a unique feature of cast iron.

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Re:Chemistry of Cast-Iron Seasoning (2010) by munificent on Wednesday December 13, 2017 @02:18PM (#15916704)

This is true, but it's also true of a lot of other non-cast iron cookware. Lots of pans are oven-proof.

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