Remember the small and cute Lodge cast iron skillet that cracked into two through to the center? Bought a replacement skillet. They call it a 'frying pan'. Opted for a Staub with dual handles that could go into the oven too. It's the same size of 8 inches.
Obviously I didn't bother going out to the shops to buy a pan. I'm that lazy nowadays. Also, store discounts can't quite beat Amazon's prices. For this new pan, Amazon JP did the heavy lifting for me. Browsed around, found an ideal pan in the right size and color. Bought it. It was delivered within a week, from the warehouse in Japan straight to my doorstep. Yayyy.
Finally got down to seasoning the new pan. These cast-iron pans come pre-seasoned anyway. I just needed to coat it once before actually using it to sear steaks. It will be in frequent use anyway, so it would be kept nicely oiled. I also have a habit of scrubbing the pan with only salt, then oil it and heat it a little before storing it away till the next use.
I went to get spring onions. Spotted a slab of pork belly that was on a discount. $2! Score. Got that. Well, I wasn’t going to eat it. I just wanted an oily cut of meat to smear the pan and I wouldn't feel too guilty about chucking it. Pork belly is ideal; that thick layer of fat on top left a nice sheen on the pan and all around. Once I cleaned out the meats and all, I coated it again with oil and baked it. It's all good and in business now.
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