OK, I've seasoned the sucker about 4-5 times, now. Twice with ATK's
potato/salt method, once with a U2B video about eleven super-thin
applications of flax seed oil (waste of time and $$), once with de
Buyer's basic "heat oil until it smokes" method, and jes using the
darn thing to cook in!

After the 2nd ATK method, I was able to get one egg to slide around, a
bit, but after the first slippery egg, the second two eggs stuck like
crazy.

Again, if you can skillet flip, get a steel pan with rounded sides.

I never got around to that organiic rib-eye steak, as I hoped, but
tonight!! One organic rib-eye steak assuming room temperature, as I
write.

nb

On 1/10/2017 6:33 PM, notbob wrote:
> OK, I've seasoned the sucker about 4-5 times, now. Twice with ATK's
> potato/salt method, once with a U2B video about eleven super-thin
> applications of flax seed oil (waste of time and $$), once with de
> Buyer's basic "heat oil until it smokes" method, and jes using the
> darn thing to cook in!
>
> After the 2nd ATK method, I was able to get one egg to slide around, a
> bit, but after the first slippery egg, the second two eggs stuck like
> crazy.
>
> Again, if you can skillet flip, get a steel pan with rounded sides.
>
> I never got around to that organiic rib-eye steak, as I hoped, but
> tonight!! One organic rib-eye steak assuming room temperature, as I
> write.
>
> nb
>
I hope you get what you want out of that steel skillet. Enjoy the steak!

Jill

On Tuesday, January 10, 2017 at 3:33:04 PM UTC-8, notbob wrote:
> OK, I've seasoned the sucker about 4-5 times, now. Twice with ATK's
> potato/salt method, once with a U2B video about eleven super-thin
> applications of flax seed oil (waste of time and $$), once with de
> Buyer's basic "heat oil until it smokes" method, and jes using the
> darn thing to cook in!
>
> After the 2nd ATK method, I was able to get one egg to slide around, a
> bit, but after the first slippery egg, the second two eggs stuck like
> crazy.
>
> Again, if you can skillet flip, get a steel pan with rounded sides.
>
> I never got around to that organiic rib-eye steak, as I hoped, but
> tonight!! One organic rib-eye steak assuming room temperature, as I
> write.
>
> nb

Temperature has a lot to do with eggs sticking. The skillet probably got hotter when you did the two eggs.

On Tuesday, January 10, 2017 at 5:33:04 PM UTC-6, notbob wrote:
>
> OK, I've seasoned the sucker about 4-5 times, now. Twice with ATK's
> potato/salt method, once with a U2B video about eleven super-thin
> applications of flax seed oil (waste of time and $$), once with de
> Buyer's basic "heat oil until it smokes" method, and jes using the
> darn thing to cook in!
>
> After the 2nd ATK method, I was able to get one egg to slide around, a
> bit, but after the first slippery egg, the second two eggs stuck like
> crazy.
>
> Again, if you can skillet flip, get a steel pan with rounded sides.
>
> nb
>
>
Is this a stainless steel skillet such as a tri-ply?

On Tue, 10 Jan 2017 21:29:08 -0800 (PST), "
> wrote:

> On Tuesday, January 10, 2017 at 5:33:04 PM UTC-6, notbob wrote:
> >
> > OK, I've seasoned the sucker about 4-5 times, now. Twice with ATK's
> > potato/salt method, once with a U2B video about eleven super-thin
> > applications of flax seed oil (waste of time and $$), once with de
> > Buyer's basic "heat oil until it smokes" method, and jes using the
> > darn thing to cook in!
> >
> > After the 2nd ATK method, I was able to get one egg to slide around, a
> > bit, but after the first slippery egg, the second two eggs stuck like
> > crazy.
> >
> > Again, if you can skillet flip, get a steel pan with rounded sides.
> >
> > nb
> >
> >
> Is this a stainless steel skillet such as a tri-ply?

Carbon steel. Why? I dunno. I had one for making crepes, at some
point in time but I can make crepes in other pans - so it was a one
trick pony for me and got rid of it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2017-01-11, ImStillMags > wrote:

> The skillet probably got hotter when you did the two eggs.

Very possible.

I know I've got a ways to go when it comes to learning how to fly this
tricky devil. It's not as simple as a cheapo non-stick skillet.

I succeeded on my steak, last night. I ended up flipping it at least
3 times until I got the right doneness (roughly, 5 min per side).
Yes, not proper, I know, but at least the last 2/3rds of the stk was
flawless. I even added a touch of butter.

OTOH, it wasn't that great a steak. "Organic, grass fed, rib-eye".
Definitely not those prime grade corn-fed steaks one finds only in the
best steak houses (Ruth Chris, etc).

nb

On 10 Jan 2017 23:33:00 GMT, notbob wrote:

> I never got around to that organiic rib-eye steak, as I hoped, but
> tonight!! One organic rib-eye steak assuming room temperature, as I
> write.

As well as the other advice, there is the matter of aging the beef.
I learned never to cook "red" meat. I let it sit in the fridge until
just before green/slime stage, sometimes two weeks or more.
It does gross out some folks, but a tastier steak is hard to find,
imho. I always leave meat (beef steaks) until the green slime stage.
Cooks up delicious!!!

Meanwhile, I leave my steaks in the package in the fridge to up until
the green slime, then salt and pepper and grill rare.

I've got a green slime (2 weeks old) flank steak ready for the BBQ
grill. Should be quite excellent!

http://tinypic.com/view.php?pic=65vbly&s=5

On 2017-01-11, Andy > wrote:

> As well as the other advice, there is the matter of aging the beef.
> I learned never to cook "red" meat. I let it sit in the fridge until
> just before green/slime stage, sometimes two weeks or more.
> It does gross out some folks, but a tastier steak is hard to find,
> imho. I always leave meat (beef steaks) until the green slime stage.
> Cooks up delicious!!!

I can believe it!

OTOH, I've had poor luck buying "aged" steaks. I recall the first
rib-eye I ever ate. I was working at a resto and they usta hand cut
rib-eyes directly from the roast. I later found out the entire roast
was aged. Best beef I've ever eaten.

Before that, I payed $25 for a single aged t-bone steak. Worst cut of meat
I ever tasted (or should I say, "didn't taste!").

I wish you would elaborate on yer aging method. I see no "green" or "slime"
on yer tinypic picture.

nb