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[pmillen]

Since it has a non-stick element will it stand up to high heat temps such as searing a steak that has been sous vide or low smoked on a pellet pit.

I don't know that the manufacturer makes a non-stick claim.  It appears to me that the nickel is intended to prevent rust.  Please point me toward it if you see anon-stick claim on the grizzly web site.

[pmillen]

Not exactly something to test, but I wonder how that works for people who are sensitive to nickel. My wife and son both get rashes from jewelry as well as the back of snaps on clothing.

From the manufacturer's web site, "Nickel allergic contact dermatitis (NACD) is a well- known skin condition which can be acquired after direct and prolonged contact with items which release a sufficient amount of nickel. Nickel release (not nickel content) is the most important factor in determining whether an article will cause people to become allergic to nickel or cause NACD in nickel-allergic people. Based on the average time of user contact with a GRIZZLY pan, the chance of someone having an allergic reaction is very low."

[pmillen]

Hi Kristin.  I do not know the temp, but I like to use my gasser side burner outside.  I put my CI on the burner for 5 or more minutes to get it really hot, a small dash of Ghee which withstands more heat than regular butter, and after taking off the RT, sear on either side for a minute or so.  The CI pan is really hot at that point.  I thought most non-stick surfaces are not made for that type of real high heat.

Cast iron melts at 1500-1600°F (slight variance based on cast iron type).

Nickel melts at 2650°F.

From reading the manufacturer's web site, nickel is the only coating on the pan.

[pmillen]

As the nickel coating is electroplated on, testing not only the non-stick aspect (fried eggs_), but testing whether it stands up to using metal utensils.

From the manufacturer's web site, "Electroless nickel plating has been used across all industries including medical, aerospace, defense and automotive for decades. The process involves plating a nickel-phosphorous coating onto a substrate by chemical reduction. Unlike electroplated coatings, EN is applied without externally applied current.

"The coatings are uniform, hard, lubricious, and highly resistant to corrosion."

[pmillen]

I'd like to see you bake something in the pit and get a heavy coating of smoke on it.  I'm curious about how well it cleans up.

[Bentley]

Hearkens back to my Metal Shop days and the "Hot Dipped" process...

From the manufacturer's web site, "Electroless nickel plating has been used across all industries including medical, aerospace, defense and automotive for decades. The process involves plating a nickel-phosphorous coating onto a substrate by chemical reduction. Unlike electroplated coatings, EN is applied without externally applied current.

[Canadian John]

 Most interesting was the information i acquired about iron transfer when cooking with non coated cast iron..Iron leaches into the food from cast iron during the cooking process...  Duration, Agitation and Acidic

Food all play a part.. So - Cooking acidic food for a long time stirring along the way maximizes the transfer of iron into the food.. Cooking with non coated cast iron in helpful to those deficient in iron.

[Kristin Meredith]

UPS say the skillet is in New Staton, PA and will be here by close of business tomorrow.  Have dog class with Sig tomorrow night, so may be no info until Friday.

[Kristin Meredith]

I'd like to see you bake something in the pit and get a heavy coating of smoke on it.  I'm curious about how well it cleans up.

Do you have anything in mind?  I was planning on doing the Johnny cake in the Memphis Pro, but that cooks at a baking temp which is not a smoking temp.  Or were you thinking a meat which could be smoked and then cooked at a higher temp?

[Kristin Meredith]

I have tried to go back through the posts and make a list of the things to cook and things to test/questions to answer.  Here is what I have compiled:

FOODS

1.  Cornbread/Johnny cake
2.  Biscuits
3.  Fried egg
4.  Pioneer Woman Sticky Buns
5.  Hash browns
6. Corned beef hash
7.  Pot Roast
8.  Ina Garten's Skillet roasted lemon chicken
9.  Pineapple upsidedown cake
10.  Bacon
11.  Cheeseburger
12.  Hamburger helper
13.  High heat steak


TESTS/QUESTIONS ANSWERED

1.  Cleaning of the skillet
2.  Smoke build up on skillet and cleaning'
3.  Use of metal utensils
4.  How does the food release from skillet
5.  High heat test


If there are other foods you would like to see cooked or other questions answere/tests run, please post here.

[Bentley]

Are you searing the steak in butter on both side then "finishing in the pan" as they say in the oven?

[Kristin Meredith]

Are you searing the steak in butter on both side then "finishing in the pan" as they say in the oven?

That would be the plan unless someone wants to see something different in the cook.

[BigDave83]

Cast iron is great for making candy, how about some peanut brittle, I like to use my beer (Yuenngling usually) instead of the water and i add a bit of cayenne to it. not much you just want enough to know it is there.

[Bar-B-Lew]

Cast iron is great for making candy, how about some peanut brittle, I like to use my beer (Yuenngling usually) instead of the water and i add a bit of cayenne to it. not much you just want enough to know it is there.

I think you should do a How To on that subject as I would be greatly interested in learning how you do that!

[Darwin]

Skillet pizza, pizookies, tortillas, flat iron steaks, corn bread and hash browns are what I use my CI for the most.