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It sounds you ended up with magnetite in your broth. That is the black stuff you want to use to season cast iron pans by binding it with fats. Sounds like that went wrong with your pans. If you really want to use them for boiling, you need to season them again, and test if that was successful...(water with a drop of lemon juice or two or three as a test). It ...


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This is my go to method: Lightly season your steaks on all sides with olive oil, coarse sea salt and black pepper and let stand at room temp at least 15 mins-20 mins dry heat a heavy cast iron grill pan if you have one or use a regular pan over high heat Open fan & windows (seriously) in a regular pan: add steaks and cook 3 mins on 1st side then 3 To 4 ...


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You want to accomplish two things: an interior of fifty two degrees C, and a seared exterior. As mentioned, cooking sous vide is the perfect solution: first cook it, take a flamethrower and mke the crust. No need to rest it either. Without a sous vide you can use your oven set to low temp, and and a thermometer..remove when fifty two degrees and sear..this ...



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