Some people don't have the patience to learn how to cook with cast iron.

But its worth the effort .

Extra thick 1 1/2 inch chops....season up a pan also

Sear meat on med high heat..for 2 minutes per side .

Then throw the pan in a 350 degree oven for 28 minutes.

Then make a gravy in the skillet with the pan dripping..

Doesn't get any Bettah !!!

At 2.89 lb...you can't beat it

Putting them in the cleaning oven cycle turns the cast iron blue.The baked on oil makes them look black. We use pure flax seed oil. Once done the pan will look like you sealed it with linseed oil. And it last way longer than cooking oil or crisco. There are all kinds of videos on how to do this on YouTube. Watch Kent Rollins cast iron videos.

I've used flax and really like it for it's hard finish. The missus don't care for the house smelling like an old basketball gym floor on a hot summer day, lol. I kind of like it myself, smells like the old school houses of my childhood.

The new Kent Rolling said flax seed oil taste funny.

Stay away from seed oils .

Stick with crisco ...beef tallow...maybe Avocado oil

Bacon grease too

Once the pure flax seed oil is baked on the pan at 500 ° there is no taste. Been doing it this way for 10 years. And you'll never have a sticky skillet.

Whatever you do, DON'T let the wife near it when she's washing dishes!

unless yall are kosher or something , Lard

https://www.walmart.com/ip/John-Morrell-Snow-Cap-Lard-4-lb/23803935?classType=REGULAR

had pork tenderloins bacon wrapped tonight for supper in my #8 unmarked BSR

bought 5 packages of them tonight at the grocery , 6 steaks 6.99 as reduced meat , ate the first package and I am freezing them 2 to a package and have 12 meals of steak

Use it if you want....

i watch all the time on youtube people cooking eggs on theirs and it slides around i can't wait until mine are good enough to do that


that took care of the baked on hard stuff. ty