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+-- Thread: Thawing--Cast Iron (/showthread.php?tid=97631)
Thawing--Cast Iron - Old Bay - 03-20-2010
It works!! We took 2 frozen rib eye steaks from a -10 degree freezer and after an hour put them on a cast iron skillet (upside down)--2 hrs later, completly thawed!! I think that is incredable!!
Re: Thawing--Cast Iron - esgunn - 03-20-2010
I have a piece of flat aluminum (I think it aluminum) probably 1/2 inch thick, that I use to thaw meat. It works even better if I put a couple wood spoons underneath to elevate and get air circulation under it.
Re: Thawing--Cast Iron - Gourmet_Mom - 03-20-2010
It seems like I've heard of that, but keep forgetting to try it. Thanks for the reminder, Bill! With my glass top stove, I've let William take my cast iron to the farm. But I think there's cracked griddle around here somewhere...I'll have to get it out. I am forevermore waiting dinner during the week for meat to thaw. This would be so helpful.
Re: Thawing--Cast Iron - luvnit - 03-21-2010
I think the granite countertop works great. Really.
Re: Thawing--Cast Iron - cjs - 03-21-2010
huh
Re: Thawing--Cast Iron - Dismc - 03-21-2010
I agree about the granite countertop. Thaws it so quickly you don't have to worry about it being out of the refrigerator.
Re: Thawing--Cast Iron - BarbaraS - 03-21-2010
Wow, this is a good thing to know about. I have 3 cast iron pans - small, large, and heavy enough I need to use both hands to lift it.
Barbara
Re: Thawing--Cast Iron - Old Bay - 03-21-2010
Quote:
Wow, this is a good thing to know about. I have 3 cast iron pans - small, large, and heavy enough I need to use both hands to lift it.
Barbara
The principle is heat retention and distribution--cast iron holds heat and distributes it very well--and for a long time. Cold (in principle, less heat) works the same way. It pulls out what little heat is left (cold is just less heat) and distributes it over a large surface--I never thought about granite counter tops--maybe a marble slab would also work. I also like the skillet inverted so there is circulation under the pan.
Re: Thawing--Cast Iron - Mare749 - 03-23-2010
Can't wait to try this, but why did you wait for an hour before thawing on the cast iron? Is that necessary for successful thawing?
Re: Thawing--Cast Iron - Old Bay - 03-23-2010
[blockquote]Quote:
Can't wait to try this, but why did you wait for an hour before thawing on the cast iron? Is that necessary for successful thawing? [/quote
No, I just didn't think of it earlier. The meat hadn't thawed at all after an hour, so I decided to try it--glad I did--should have started an hour earlier.