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Here from this native seller of the Australian Tomahawk steak we see of its size in terms of weight an Average weight 24 to 96 oz. This particular seller handles (sells) steaks only between 64 and 80 oz. But its product description is clear on the fact that this amounts to cherry-picking (see photo?). Since 24 to 96 ounces represents such a wide ...


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They are the same cut. Quoted from Meat 102: Cuts, Anatomy & Preparation (emphasis mine): Some restaurants will call the ribeye a “tomahawk steak” if the entire rib bone is left on and french cut by the butcher, since it then looks like a small hatchet. It is common for butchers to cut the bone down a bit, however, for packaging purposes ... Sizes ...


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Other answers have addressed the comparison in the first two pans. I would just add one more voice to the chorus against grill pans, unless you absolutely need grill marks and/or are trying to drain all possible fat out of what you're cooking. (A balanced perspective on the benefits and drawbacks of grill pans was given in another question.) Outdoor ...


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I'd offer the following recommendations if someone hasn't worked with cast iron before: Cast iron is heavy. If you're not used to them, and used to flipping things in your pan by just lifting and shaking ... it will not go well until you've gotten used to it. You'd likely be better off with a smaller pan, provided that it's of sufficient size for the ...


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Your third example, since it's a griddle, is indeed very different from the first two. By no means does it meet the definition of an all-purpose frying pan. However, it must be acknowledged that your emphasis is on the preparation of steaks and burgers. For that specialized purpose, if you're quite keen on having grill marks on the meat, I would suggest that ...


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Both of the skillets by "Lodge" are well reviewed. If you choose a skillet, I would recommend going to the next larger diameter (which would be roughly 30 cm - or 12 inches) so that you have more options for cooking meat, especially if you ever want to fry food for more than 1 person. If you think you will ever want to make a pan-sauce or gravy, this type ...


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Of the three you list, I personally would go with the 1st or 2nd option you listed. If your primary use will be for steaks, burgers, etc, either of them will work fine. Plus you will have the versatility to use them for other things. (As an example, I baked cornbread in a cast iron skillet last evening.) The 3rd option will work but is not as versatile as ...



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