I have a question for those that use cast iron a lot. I have a Char-Broil Grill2Go it will go very hot very quickly. If I use a cast iron skillet on there to revers sear stakes will it ruin the seasoning of the pan? I heard somewhere that you should not use real high heat on cast iron.
Thanks in advance for all your help!
Dave
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Cast iron seasoning will survive very high heat up too about 700 F. Because of the excellent conductive heating you get will cast iron, you really don't need to go that high to achieve an excellent sear. I usually shoot for about 500 F -600 F. Cast iron retains heat so well, you don't loose nearly as much heat when you are adding meat, like you do with a thin metal pan. However, if you are going 700+ F, you can damage your seasoning. If this happens simply add oil and wipe it as it cools and it should recover.
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