How To Clea
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How To Clean A Cast Iron Pot
- Firm and unchangeable
- an alloy of iron containing so much carbon that it is brittle and so cannot be wrought but must be shaped by casting
- A hard, relatively brittle alloy of iron and carbon that can be readily cast in a mold and contains a higher proportion of carbon than steel (typically 2.0–4.3 percent)
- extremely robust; "an iron constitution"
- Cast iron usually refers to grey iron, but also identifies a large group of ferrous alloys, which solidify with a eutectic. The colour of a fractured surface can be used to identify an alloy.
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- clean and jerk: a weightlift in which the barbell is lifted to shoulder height and then jerked overhead
- Remove the innards of (fish or poultry) prior to cooking
- free from dirt or impurities; or having clean habits; "children with clean shining faces"; "clean white shirts"; "clean dishes"; "a spotlessly clean house"; "cats are clean animals"
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- make clean by removing dirt, filth, or unwanted substances from; "Clean the stove!"; "The dentist cleaned my teeth"
- Preserve (food, esp. meat or fish) in a sealed pot or jar
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- metal or earthenware cooking vessel that is usually round and deep; often has a handle and lid
- plant in a pot; "He potted the palm"
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What kind of steak? Any good quality cut of steak will work, for example top sirloin, ribeye, filet mignon, porterhouse, T-bone, or New York strip. (Avoid chuck, that's best left for pot roasts.) We used inch-thick steaks, but you could go as thin as half-inch to as thick as 2-inches.
* 4 good-sized steaks (1/2 pound to a pound each, allow for 1/2 pound per person)
* 2 tablespoons grapeseed oil, canola oil, or other high smoke-point oil
* 1/4 cup cracked black peppercorns
* 1/4 cup finely chopped shallots or onions
* 1/4 cup cognac or other brandy
* 1 cup beef broth or stock (for gluten-free version use gluten-free stock)
* 1/4 cup heavy cream
* 1/4 cup finely chopped parsley
1 Sprinkle salt generously over both sides of the steaks and let them come to room temperature, about 30 minutes.
2 Heat the oil in a large saute pan over high heat. (Use a pan that can handle high heat. Cast iron works well for this, or anodized aluminum.) When the oil begins to smoke, take the pan off the heat. Pat the steaks dry with paper towels (steaks brown better if they are patted dry first) and place in the hot pan. Return the pan to the heat and turn the heat down to medium-high. Sear, without moving the steaks, for at least 4 minutes. Try to pick up a steak with tongs, and if it comes clean, flip it and turn the heat down to medium. If it sticks to the pan, let it cook for another minute or two on that side.
For this recipe, we sear on one side on high heat, and cook on lower heat on the other side. This way you get great flavor from the seared side, and better control over how done you want your steak by cooking the other side more slowly.
3 Use the finger test for doneness or a meat thermometer. For rare, remove the meat from the pan when the inside reaches 120°F, for medium rare 125-130°F. Once the steak is done to your liking remove the meat to a baking sheet and sprinkle on a generous portion of crushed black peppercorns on both sides of each steak. Tent with aluminum foil and let the steak rest while you are preparing the sauce.
4 Make the sauce. Add the shallots and saute for 2 minutes. Add the brandy and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits. Once the brandy is almost cooked away, add the beef stock and turn the heat to high. Boil the sauce down until there's a noticeable trail when you drag a wooden spoon through the center of it (4-5 minutes).
Pour in the heavy cream and resume boiling. Again, boil down until you can make that telltale trail from the wooden spoon. Turn off the heat and add the parsley and any remaining black pepper. Taste for salt and add if needed.
Pour the sauce over the steaks right when you serve.
Serves 4-6, depending on how big the steaks, and how hungry the eaters.
This is a recent gift from my daughter who gave it to me to insert as a vent widow for the chicken coop I am building for her. It is cast iron, a kind of a pot stand designed to be on stoves.
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