I just bought a cast iron pan

corn fed is best fed.

Details on how to cook this fucking steak please.

Also bought this Canadian Cream. Anyone had before?

>corn fed
Enjoy your roundup components' carcinogenic properties in your beef, moron.

Canada banned roundup years ago

I bought a unseasoned wrought iron pan that I wasn't able to season properly.

What do? Everywhere I get stupid suggestions what to do with a cast iron pan, when I actually want to know how to work a wrought iron pan.

Eggs sunny side up are delicious.
As is ham and eggs sunny side up.
Chicken breasts come out fine too.

(But I suppose I use too much fat. How long does it take to form a solid film of carbonized oil with canola during regular use?)

Any tips for guesstimating temperature? Or how to heat meat correctly?

Cornfed is best. If I wanted gamey meat I'd eat venison.

If you were lucky like me even your venison is cornfed.

Generous salt and pepper cooked medium rare. Cook at medium high heat. You literally cannot fuck it up.
Just keep cooking meat and grease heavy stuff for a week then fry an egg in it to understand how beautiful cast iron is.

I don't wash the grease out???

I just watched a video of the 30 second flip technique that im going to do though

>cornfed
>ontarians think this is good beef

Yes wash it out, just a little flavor sticks each cook so a 30 min flip won't do much and is mostly for white soccer moms to bring up and her next Tupperware meet.

Don't use soap ever though just warm water right after using it.

Shit, i was all prepped to do the 30 second flip. Ok whats better?

Flip works but don't expect "mothers home" level flavours to come out of it

Thanks for the pic

Throw it out and buy carbon steel instead

Find some flaxseed oil. Wash the pan with hot water and soap. Dry it. Rub the whole thing with the flaxseed oil. Into an oven over a big cookie sheet, pan upside down. Heat to 350F and turn the oven off, leave it alone.

When it's cook, take it out, wash with hot water only, never soap, then get a pound of hot Italian sausage and cook it and then discard it, just to inaugurate your new pan.

I fucking love my Lodge cast iron.

Sorry guys i started, will post results.

>that piece of shit
>nice
Do Canadians really eat this?

brain joggers on the path down by the river and feel up the corpses
bonus if you end up on the true crime show on the channel no one watches in ten years

Added my butter and garlic. looking good so far.

Ayy I'm making pork chops.

Steaks done ladies and gents.

Finishing up my side, its a classic side straight from Italy

NOOO STOP, SEASON IT FIRST BEFORE YOU COOK ANYTHING WITH IT

Bon Appetite Veeky Forums. A classic Canadian dish.

Now that’s comfy!!

I thought Canadians had taste.

You sound jelly.

Wew im stuffed.

Why would I be jealous of a meal that looks like it came from the frozen food aisle?

>sees pictures of step by step cooking
>frozen food isle

Americans hate everything thats different from them.

>step by step cooking
>literally just a picture of shitty corn fed beef, a cat, a bunch of butter with some shitty corn fed beef in a pan, and then a TV dinner
You'd think America's hat would have some brains.

shit mac and cheese is not the hill you should die on, leaf

wtf that looks worse than the shit steaks we got in Iraq and those were boiled in a big vat lol

Canuck here. Why on earth would you think that?

Like this: ?

say it with me.

Kraft Dinner.

just don't call it "meme" like all of the other underage assholes on this site. Literally makes me want to puke.

Your meme lives are a fast way to wish for death.

Use it.
Honestly, you would have been much better off with a packet of this kind of stuff. it costs a dollar at most places, and there's plenty of other flavors and styles. They even have a Rice selection.
This would impress a cougar who's cooked for children all her life. Just, fyif. And it's better than sodium rich, imitation Kraft Kids Cuisine snack after school tendie pairing.

sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

same applies to carbon steel

Oh i know, i make those all the time, but i was going for a Classic Canadian Saturday night meal.

See my Maple Cream liquor milk, mixxed with pure 2 percent Milk and an ice cube from melted snow, re frozen.

i don't care what anyone says
i fuckin clean cast iron with soap after every use, that's fucking nasty to leave shit on or think just rinsing with water is good enough

looks like shit desu

...

Say it with me, Frozen Food Aisle

wtf is Canada...

Looks okay, need to use higher heat next time though, it's not seared very well.

grassfed is best fed.

This. Feeding corn to cattle fucks with their gut flora and raises the level of E.coli in their GI tract. Adding to that, corn fed cattle is usually slaughtered on an industrial scale. Cows shit a lot, and a lot of cows shit even more. That's a lot of shit with raised levels of E.coli (it fucking kills people, even in the first world) near raw meat.

>41 dollars for 1kg

Holy shit that is overpriced

Yah i think so too, i left it on way to long. It was a bit to chewy.

welcome to the socialist wetdream

Steak looks like shit because no malliard. Love the ice cube in the milk as a sweet touch which I'll always remember you by. The yellow abomination is something I'd likely see here in the land of corporate pillaging so it looks like shit. The bottle we can't even obtain here because muh isolation now, lads!

Did you see the pan that he cooked it in? Butter still not melted, he probably didn't preheat at all.

That explains it, fucking leaf.

i read you should season it at 500 F
the point is you want it to be higher than the smoke point of the oil you use, science stuff molecules bonding, better seasoning
i think it was serious eats i read it, not sure