Author Topic: Skillet pre heating experiment (Read 8431 times)

Mike Goulet · « **on:** December 04, 2013, 04:47:05 PM »

I've been trying this method lately and find it works well ( for me )

I basically flip the skillet over on the burner and turn it up to almost setting I have in mind. I find the sides warm up faster, and do a water drop test on pan to know when to flip it back to useful side lol

Don't all laugh at once :o

Cheryl Watson · « **Reply #1 on:** December 04, 2013, 04:50:33 PM »

Added to my list:
One more reason to never purchase a glass top stove.... ;D ;D

Electic coil burners all the way! ;)

(I'd have gas if it wouldn't cost me $17,000 USD to bring the gas line 400 feet up the street)

Brian Vick · « **Reply #2 on:** December 04, 2013, 04:56:20 PM »

Quote

Added to my list:
One more reason to never purchase a glass top stove.... ;D ;D

Electic coil burners all the way! ;)

(I'd have gas if it wouldn't cost me $17,000 USD to bring the gas line 400 feet up the street)

I may have asked before Cheryl but what about propane???
OB ;D

Mike Goulet · « **Reply #3 on:** December 04, 2013, 04:56:21 PM »

Hi Cheryl

I would LUV a gas stove, past summer i got to experience using the BBQ side burner, and what a difference, although I would have liked LOW to be lower lol

I think this method would work on coil burner, and gas?

It's like creating a hot air pocket to warm up the skillet I guess

Mike Goulet · « **Reply #4 on:** December 04, 2013, 05:00:39 PM »

funny thing is,

when we 1st rented this place it HAD a coil stove and we asked if we could get the ceramic,,, Of course that was before i started collecting CI lol

Cheryl Watson · « **Reply #5 on:** December 04, 2013, 05:02:43 PM »

Propane would involve placing an ugly propane tank outside, to ruin my landscaping... 8-) and extra cost for delivery.... so I'll stick to my electric stove for all around use, and use the Camp Chef and Weber for propane cookin' during the warmer months...... ;D and warm it ain't right now..... (imagine icicle smiley here).... :D

Brian Vick · « **Reply #6 on:** December 04, 2013, 05:06:16 PM »

Hey,
It's sunny and hit 27 last night here in SW Oregon Snow is forecast for tomorrow VERY RARE on the Oregon coast!!!
OB ;D

Paul Okarma · « **Reply #7 on:** December 04, 2013, 05:13:16 PM »

We had a propane tank in the ground in NJ. A 1,000-gallon propane tank. :o

Cheryl Watson · « **Reply #8 on:** December 04, 2013, 05:16:58 PM »

Yikes... I'd feel like I was sittin' on a minefield... besides, our Codes & Ordinances would make that suuchhh a headache, and probable impossibility........

Now, Mike, see what you started?? ;D ;D ;D
PS... my electric burners preheat my CI cookware just fine, cook side up! 8-)

Taylor Brogan · « **Reply #9 on:** December 04, 2013, 08:01:36 PM »

I hate my glass top stove! I prefer the old-fashioned "eye" stove or a gas stove. on a smooth top your skillet slides, you can notice every single tiny wobble, and you can't tell if your pan is on the stove correctly.

Tom Reisdorf · « **Reply #10 on:** December 04, 2013, 09:28:19 PM »

Different strokes for different folks, we love our glass top stove, had gas , had coils in past, can't see going back to that. Love the easy cleanup if something jumps from the pan or boils over. There are circles on mine, 2 small, one medium, one large. I center the pan on the circle using a similar sized pan as the circle. Our next stove will be bought with bigger circles ( burners) so we can have 2 large skillets going at same time.

,

Jerry Cermack · « **Reply #11 on:** December 04, 2013, 10:04:20 PM »

Quote

We had a propane tank in the ground in NJ. A 1,000-gallon propane tank. :o

A lot of places wont allow Propane tanks to be buried anymore. That all started back when they had Butane and Liquid Butane wont easily turn to a gas in real cold weather so they put the tanks underground to keep them warmer in cold weather. Liquid Propane will turn to a gas at lower temps so they started putting the tanks above ground.

C. Perry Rapier · « **Reply #12 on:** December 04, 2013, 10:23:34 PM »

Quote

Different strokes for different folks, we love our glass top stove, had gas , had coils in past, can't see going back to that. Love the easy cleanup if something jumps from the pan or boils over. There are circles on mine, 2 small, one medium, one large. I center the pan on the circle using a similar sized pan as the circle. Our next stove will be bought with bigger circles ( burners) so we can have 2 large skillets going at same time.

,

I agree with Tom. I had a glass top stove for a long time. And it works just fine with cast iron, whether the skillet is flat on the bottom or has a heat ring, either one works just fine. I present have electric with the ring burners. Someday, I have the stove, and the gas, I am going to have a gas stove. But right now I have electric and it works just fine. And I would not turn my hand over for the difference in cooking ability between an electric coil burner and a flat top glass electric stove. As Tom says the glass top certainly is easy to keep clean.

Mike Goulet · « **Reply #13 on:** December 05, 2013, 08:46:16 AM »

I have an idea..

let's remove my 1st post, rename the thread " stove top preference" and no one will be the wiser :)

Cheryl Watson · « **Reply #14 on:** December 05, 2013, 02:46:19 PM »

Sorry Mike, My bad! :-[ :-[

I assumed that the type of stove/cook surface was the reason for needing to flip the pan to preheat in that manner. I've never felt the need to do that on my electric coil burner.... :) and it went from there..... ::)

Tom Reisdorf · « **Reply #15 on:** December 05, 2013, 08:56:10 PM »

Mike,
I have never felt the need to preheat a skillet as you suggest either, maybe you could explain it to us, as its going over my head.
Tom :-/

Gary Salsman · « **Reply #16 on:** December 05, 2013, 10:45:45 PM »

I'm thinking because if you heat your pan the regular way, the bottom heats up first, Then the sides slowly heat up. This way, there is a pocket of warm air heating the entire pan. The bottom will still heat first, heat rises, but the sides should heat up a little faster. Cooking is done on the bottoms though, so how much it really helps is beyond me.

Mike Goulet · « **Reply #17 on:** December 06, 2013, 08:16:49 AM »

I just thought this " experiment" might help prevent any potential warping.

Gary explained the concept nicely

the tradititional way of placing skillet on burner, setting heat to low, then going back and turning it up 2-3 times took longer

this way i set heat to almost desired setting and focus on food preperation.

I also get a more uniform heated cooking surface, ( to start with) on my spinners

... some how I don't think I'll be winning a ribbon in the science fair on this experiment lol

Ken Davis · « **Reply #18 on:** December 06, 2013, 01:51:17 PM »

You may not win any ribbons, but may very well save a few skillets. :)

Chuck Fredrickson · « **Reply #19 on:** December 06, 2013, 02:35:56 PM »

Mike - interesting experiment. Not sure of the practicality of it though. Something about downside up skillets on the stove... ;)

The single most important thing in cast iron cooking, least in my experience, is temperature control. There's a certain magic to it all. When I pull a pan for cooking the first thing I do is set it on the burner and set it to pre-heat at medium low then get on with what else needs to be done.

I give it time to heat up and can tell by the handle temp if I'm close.

When I'm just about ready to cook I adjust the temps up to what I feel I'll be needing. Remember, there's a lag in how the skillet responds. Get to know it and you can nail it just about every time.

If I want a scorcher for a porterhouse I'll pre-heat in a hot oven - 450 is a good mark. I'll pull the pan set it on a hot burner and sear both sides, then back in the oven to finish it off- 5min or so.

I would never try and get a skillet that hot on the stove top. Gonna ruin the seasoning and possible introduce a warp.

~chuck

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Author Topic: Skillet pre heating experiment (Read 8431 times)