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Broiled salmon is a short weekday meal - The Detroit News
There are wealth of ways to cook up a salmon fillet, and searing and broiling is one of the best. The first step, searing, gives the fish a subtle crispy bottom. Then a quick trip under the broiler finishes the cooking in just a couple minutes. There’s no flipping or nudging required — every now you’ve laid the fish down in the hot pan, it does its thing without any fuss. To keep the fish from sticking to the skillet, make sure that you stick around until the oil is hot before you lay down the fillets. Oh, and be sure to use a fairly heavy-bottomed stainless steel or cast iron skillet — avoid weak pans or those with wood or plastic handles. Since the pan is going under the broiler, it needs to be of the sturdy, all-metal variety. Once your fish is finished cooking, it’s stretch to gild the lily with a pat of aromatic, spiced butter. I love baharat, a Middle Eastern spice blend of dusky pepper, cumin, cinnamon, cloves and other warming spices. But use any spice blend you might have on hand — this is your chance to use up any odds and ends you may have in the cupboard. Spiced butter is also toothsome on steamed vegetables and grilled meats. Serve your fish atop a bed of rice, quinoa or any other steamed grain you like. The soup will soak up the spiced butter as it melts over the top of the fillet, making every bite a savory mouthful. To make the multiply butter, stir together the butter, spice blend and salt in a small bowl until thoroughly combined. Keep cool until the salmon is ready. You can also make the butter ahead of time and store it in the fridge or freezer. If making forwards, transfer the compound butter to a sheet of parchment or wax paper. Roll into a log, about five inches long and one inch in diameter. Compound butter can also be frozen for up to a month. To cook the salmon, oust on the broiler and position an oven rack a few inches below. Place a large (12-inch) skillet on the stovetop over conveyance-high heat, and coat the bottom of the pan generously with olive oil. When the oil begins to shimmer, gently place the salmon in the pan, leaving at least an inch of space between the fillets. Do not motivate the fillets once they are in the pan. As the fish cooks, the fillets will turn from translucent to opaque. Allow the salmon to sear until the dense color has traveled about one third of the way up the fillets and you are just beginning to see a bit of golden brown color around the edges, 2 to 3 minutes. Barbecue until the fish is opaque and beginning to brown slightly on top, about three minutes. The fish should still yield slightly to the touch when you cast off it from the oven, but should flake easily with a fork. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minutest internal temperature of 145 degrees, which should be measured at the thickest part of the fillet. Cut the fillets in half and serve, topping each token with a small part of the compound butter.
Best Non fix Grill Pan Cast Iron Grill Pan

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Ronnie Ronnie says:
How do I get the rust off and re-mature a cast iron grill pan?
I have a cast-iron grill pan that I'm game to throw out, but I'm willing to give it one more try. It's almost completely rusty right now. I've tried to season it twice, but it never seems to take. My cast iron skillet looks egregious and cooks...
Freesumpin says:
These instructions are for cleaning categorically rusty 'antique' cast iron pans. Don't throw the nasty thing out ~ there's a beautiful perfect pan inside! ::
L. L. says:
Pretreat a cast iron grill pan?
We bought a cast iron grill pan for our outside gas grill. Is there a certain way to pretreat or season the pan before using it?
David H says:
Tx, Communicate with me! Here's the instructions from my book, just about the same as Txblackpot with a few differences. Seasoning: Cast iron may be heavy, but with a proper seasoning, is the greatest...
CookBook
Cast Iron Cleaning
Johnny Jalapeno's Cast-Iron Blueberry Pie
Cast-Iron Roasted Clams
Baked Chicken Reuben in a Cast Iron Skillet
Cast Iron Focaccia Recipe

Library

Indoor! Grilling
Indoor! Grilling
Published by Workman Publishing 2004
ISBN 0761159592,9780761159599
416 pages
Indoors—It's the new outdoors Image-ROASTED PRIME RIBS, crusty on the outside, moist and tender inside. Yes! CHICKEN UNDER A BRICK, heady with smoke and spice. Yes! CURRY-GRILLED LAMB KEBABS, POTATOES ROASTED IN THE ASHES, BAYOU WINGS, VANILLA-GRILLED PINEAPPLE WITH Unlit RUM GLAZE—all of it infused with honest-to-goodness real-grilled flavor, and all of it cooked indoors. Yes! Bursting with bold new ideas, 270 moral recipes, and hundreds of tips and techniques—from how to season a cast-iron grill pan to buying brisket cut from the "flat"—Raichlen's Indoor! Grilling brings the guru's mastery of vigorous-fire cooking indoors. New every day's a good day to grill.
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Seeking a cast iron grill pan? Present along to learn more about the best cast iron skillets for your indoor grill recipes. Cast iron grill pans are superlative for indoor grilling and low fat cooking. A seasoned cast iron pan needs little to no fat. The heavy pan holds heat well so that meat ... Institution: Seasoned Cast Iron: Grill Pans and Griddles ... Square Grill Pan L8SGP3 10-1/2" square, 1-3/4" depth . $32.95: Square Grill Pan P12SGR3 12" fair and square, 3/4" depth . The very time and material required for enameling means a good enameled cast iron grill pan will always cost more than its seasoned ... The best grill pan!
Embed itself L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch

Embed itself L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch

by Lodge
List price: $14.62
Price: $14.19
Buy Now

Features:
  • Ribbed bottom for low-fat cooking
  • Superior heat retention and even cooking
  • Pre-Seasoned and ready-to-use

Product description

The Lodge Cast Iron 10.25-inch square Grill Pan puts restaurant stripes on your grilled favorites like a pro. Helps with low fat cooking as the ribbed bottom pan lets you keep foods from simmering in fatty drippings. Cast-iron is a multi-functional cookware that works wonders with slow-cooking recipes and all your favorite foods. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this cookware evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron grill pan looks good in most kitchens and it doubles up as an excellent source of nutritional iron. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century.


House LPGI3 Cast Iron Reversible Grill/Griddle, 20-inch x 10.44-inch, Black

House LPGI3 Cast Iron Reversible Grill/Griddle, 20-inch x 10.44-inch, Black

by Lodge Logic
Price: $39.47
Buy Now

Features:
  • Use on all cooking surfaces, grills and campfires
  • 20 inch x 10.44 inch.
  • Features grease trap on each side, Oven Safe

Product description

The Lodge Cast Iron reversible Grill/Griddle features a slight slope for a generous grease gutter. The Grill/Griddle measures 20-inches x 10.44-inches with an actual cooking surface is 19.25-inch x 8.5-inch, serious enough to straddle either a campfire or two burners on your stovetop. The reversible feature, of this crowd-pleasing cooker, means you can use the smooth side for cooking flapjacks, eggs, and grilled cheese sandwiches, and the ridged grill side for hamburgers, steaks and sausages. A slight slope drains fat into a generous grease gutter, and the two loop-style handles provide safe transport. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this grill evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron cookware looks good in most kitchens and it doubles up as an excellent source of nutritional iron. This pre-seasoned grill is ready-to-use right out of the box. While the cookware comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. The Lodge seasoning procedure is a multiple-step process in which the seasoning oil is applied via an electrostatic spray system that coats the cookware, then it’s baked in commercial ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron. This seasoning process achieves a seasoned finish that would take many months of home use to achieve. Sometimes during this process, the seasoning oil can collect and create a bubble or slight drip at the bottom of the pan as it’s hanging through the production process. And that in turn can turn brown as it’s processed through the seasoning ovens.  This brown spot is not rust but in fact, carbonized seasoning and will darken with use.  The factory seasoning process makes Lodge cast iron products ready to use right out of the box, and the product over time “Just keeps getting better”. After cooking, clean with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Towel dry immediately and apply a light coating of oil to utensil while it is still warm. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century.

The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box.

This professional-size cast-iron grill/griddle combo from the Lodge Logic series measures 20 by 10-1/2 inches (with an actual cooking surface of 19-1/4 by 8-1/2 inches), serious enough to straddle either a campfire or two burners on your stovetop. The reversible feature of this crowd-pleasing cooker means you can use the smooth side for cooking flapjacks, eggs, and grilled cheese sandwiches, and the ridged grill side for hamburgers, steaks, and sausages. A slight slope drains fat into a generous grease gutter, and the two loop-style handles provide safe transport. After the meal is done, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately. Lodge covers the sturdy griddle with a lifetime limited warranty against defects. This pan is guaranteed to pass down from one generation to the next. --Ann Bieri


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Keys to having a cock-a-hoop holiday dinner party

Strengthen a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) ardour. Alternatively, heat a gas A heatproof bowl (enameled cast-iron is your best bet) and a heatproof spoon (stainless steel will do) are

Mustard-Glazed Salmon with Cranberry-Apple Compote

Fury a seasoned cast iron grill pan until just starting to smoke (or heat an outdoor grill to high heat). Cook the salmon for 3 to 4 minutes per side, until done to your bent. Spread mustard on top of each fillet and serve with compote. Makes 4

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