Going to do the next best thing to grilling, cast iron pans with some venison medallions and green beans. Seperate pans. Green beans marinated in worchester sauce cooked in mushroom juice with mushrooms and parm cheese added after getting blistered. The venison will be marinated in high quality olive oils and my secret blend of spices, cooked fast and hot and rest.
Sounds good. Like to see photos and the taste test results. My wife would get rid of me before she would get rid of her cast iron. We have cast iron skillets and a few other things that we got from parents, grandparents and friends.
Cast iron is all I use with exception to stock pots. a couple of griddle and 6 frying pans most antiques. The original non stick pan when cared for.
We had a couple of non-stick skillets years ago but the Teflon kept peeling off. I sold restaurant equipment and supplies. People scour skillets (saute pans for the chefs) and ruin them. A chef will run hot water over the utensil, wipe it dry and hang it up. I do basically the same. I put it on the gas range for about 90 seconds, spray with canola oil and let it sit to cool.
I never "season " using anything but mineral oil. I only cook with olive oil. Depending on what I cook I can just clean by scrubbing with a brush or coarse sea salt then I wipe down in a thin layer of mineral oil.
Pioneers would scrub out the skillet with dirt or sand. Rinse if/when water was handy. I don't use soap but wet the skillet and scour with a coarse dish cloth. Rinse with hot water and heat on the stove for about 2 minutes. Spray with canola oil. Doesn't really matter as long as the cast iron is seasoned. Remember, our ancestors used lard. We bought my parents a high end set of cast iron cookware. Mother said she gave it away as everything would stick to it. She didn't read the directions; scrubbed/scoured them, ruining the seasoning.
